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Ayurvedic cooking – something very special

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Ayurvedic cooking – something very special

Ayurvedic cooking is based on the principles of Ayurveda, a traditional Indian healing art – also vegan possible!

Ayurveda cooking course also vegan

But what are the special features of Ayurvedic cooking?

The basis in Ayurveda is:

As fresh as possible – as regional as possible – as seasonal as possible!

Balance of doshas:

Ayurveda is based on the idea of ​​three doshas (Vata, Pitta and Kapha) that represent different body types and conditions. Ayurvedic cooking aims to balance these doshas through a balanced diet.

Use of Spices and Herbs:

Spices such as turmeric, ginger, coriander, cumin and many others are used not only for their taste but also for their health-promoting properties.

Fresh, natural ingredients:

Ayurvedic cooking emphasizes the use of fresh, natural and seasonal ingredients. Preservatives and artificial additives are avoided.

Individual nutrition:

Ayurveda recognizes that every person is unique. Therefore, meals are often customized to meet an individual’s specific needs and imbalances.

Holistic approach:

Ayurvedic cooking views food not just as a means of satiety, but as an essential ingredient in promoting health and well-being.

Sattvic diet:

Many Ayurvedic recipes are satvic, meaning they promote clarity, calm and harmony and avoid foods that are considered tamasic (sluggish) or rajasic (restless).

This style of cooking and eating aims to balance the body, mind and spirit and improve overall health.

Does Ayurveda mean: mixed diet, vegetarian or vegan?

I get asked that all the time. How does Ayurveda relate to mixed foods or vegetarian or vegan?

Ayurveda, as a comprehensive system of health care and lifestyle, has specific views on diets, including mixed diets, vegetarian and vegan diets. You could say Ayurveda is for everyone – regardless of diet.

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Mischkost:

Ayurveda is not fundamentally against the consumption of meat. It recognizes that certain meats may be beneficial for some dosha types or for certain health conditions. However, Ayurveda emphasizes the importance of the quality of meat and the way it is consumed. According to Ayurvedic teachings, meat should be of good quality, fresh and properly prepared to make it easier to digest and useful for the body.

Vegetarian diet:

Vegetarianism is often preferred in Ayurveda because it is considered to be satvic (pure and harmonizing). Many Ayurvedic teachings recommend a vegetarian diet as it is considered mild, nourishing and easy to digest. It supports the balance of the three doshas and promotes physical and mental well-being.

Vegan diet:

Although traditional Ayurveda does not specifically address veganism, as animal products such as ghee (clarified butter) and honey are commonly used, a vegan diet can still be practiced in accordance with Ayurvedic principles. It’s about choosing foods that balance the doshas and using plant-based alternatives.

However, care should be taken to ensure that all six tastes (sweet, sour, salty, spicy, bitter and tart) are represented and that the diet remains balanced.

Overall, Ayurveda recommends a diet that is individually tailored to a person’s needs, dosha type and current health status, regardless of whether they are omnivorous, vegetarian or vegan. It’s about balance, the quality of food and the harmony of body, mind and soul.

The omnivorous diet does not exclude meat, fish, seafood, fruit or vegetables – this is the mixed diet in question.

Now there is another peculiarity among people who practice yoga: they avoid garlic and onion plants. But why is that so?

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This can have various reasons, which can be derived from the Ayurvedic and yogic traditions:

Rajasic and Tamasic:

In Ayurveda and yogic teachings, foods are divided into three categories – as already mentioned:

Sattvic (pure, harmonizing),

rajasic (exciting, stimulating) and

tamasic (making you sluggish, hindering).

Garlic and onions are often considered rajasic foods and, in larger quantities, tamasic foods. They can create restlessness (rajas) or dullness (tamas) in the mind, which is considered to hinder meditative practice and mental clarity.

Nervous system stimulation:

Garlic and onions are known for their stimulating properties. They can activate the nervous system, which can lead to restlessness. Since yoga and meditation aim to calm and control the mind, some yoga practitioners prefer to avoid such foods.

Body odor and breath:

Garlic and onions have strong flavors and can affect breath and body odor. In the close physical and energetic environment of a yoga studio, this can be perceived as disruptive.

Ayurvedic Dietetics:

In Ayurveda, great emphasis is placed on an individual diet that balances the doshas. For some people, garlic and onions can cause an imbalance, especially if they have too much vata or pitta.

Nonviolence (Ahimsa):

Some yoga traditions emphasize ahimsa, the principle of non-injury. They follow the view that certain foods, including garlic and onions, can produce negative or aggressive energies in the body, which contradicts the principle of nonviolence.

The Ayurvedic diet has the best prerequisites for a type-specific, healthy diet.

In my Ayurveda cooking course basics you can learn the principles at home – it is an online course in which participants are familiarized step by step with Ayurvedic teachings and nutrition.

Many dishes are cooked, but there is also a lot of background knowledge about a healthy diet and lifestyle.

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What’s new is that this Ayurveda cooking course from me is also “vegan-optimized”. It is also worth booking this Ayurveda cooking course if you already follow a vegan diet or if you would like to get more information and basics about the vegan diet.

Click here for this Ayurveda cooking course…

With the voucher code: Weihnachts24 you get a 10% discount on this cooking course.

The Wolfgang Neutzler Ayurveda School is an independent private school.

The headmaster of the School for Ayurveda, Wolfgang Neutzler, has been practicing as a naturopath with a focus on Ayurveda since 1985. As a coach, he supports people specifically in changing their diet and losing weight.

The focus of his work is online seminars and training. A quick and effective way to learn, especially these days, without travel costs and stress.

The following online offers are available: training to become an Ayurveda nutritionist, Ayurveda cooking courses, weight loss training, Ayurveda fasting week, course leader Ayurveda baby massage, pregnancy massage, Ayurveda constitution determination, Ayurveda massages, Ayurveda relaxation Trainer.

Wolfgang Neutzler is an author and co-author of 8 books, including 5 Ayurveda books.

The goal is to give many people access to Ayurveda.

Ayurveda – the knowledge of a healthy, long and happy life

Company contact
Ayurveda School Wolfgang Neutzler
Wolfgang Neutzler
Bergheim 24
88677 Markdorf
0157 51271025

Press contact
Ayurveda-Presse-Agentur
Wolfgang Neutzler
Bergheim 24
88677 Markdorf
0157 51271025

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