Alexandra’s ayurvedic summer recipes

Alexandra Krahl is an Ayurveda therapist here at Sanapurna. She is a certified nutritionist, massage practitioner, and ayurveda cook. She is a passionate advocate of Ayurveda and its holistic approach to health and well-being. With over 20 years of experience, she has dedicated her career to helping people find balance and strengthen their resources in the face of personal and professional stress factors.



"As we embrace the vibrant season of summer, I've compiled a collection of some of my favourite delicious and refreshing dishes that will nourish your body and keep you cool during the warm months.

Ayurveda, with its holistic approach to health and well-being, provides a wealth of wisdom when it comes to balancing our bodies and minds. These recipes are carefully crafted to incorporate Ayurvedic principles and showcase the flavors and ingredients that are particularly beneficial for the summer season."

Rice-Lemon Soup (Tridosha)

Carrot 100g
Leek 100g 
Rice 50g
Ghee 1tsp
800ml vegetable broth
Juice of ½ lemon and its zest
Saffron (4-6 strands)
2 cloves 
1 bay leaf
¼ tsp turmeric
2 tbsp coconut flakes
1 tsp black mustard seeds

Method: Grate the carrot coarsely and finely chop the leek. Heat ghee in a pan and pop the mustard seeds. Add the vegetables and rice, and briefly roast them before deglazing with broth and lemon juice. Add all the spices and cook for 20-30 minutes. Season with salt to taste.

Green Bean Summer Salad

All Ingredients add an amount to your liking: 
Green Beans
Almond flakes
Cumin seeds
Lemon juice
Olive oil

Method: A wonderfully simple summer salad! Trim the green beans and break them in half. Cook them in boiling salted water until they are tender but still crisp. Drain and rinse with cold water. Grind the cumin seeds and dry roast them in a pan. Similarly, dry roast the almond flakes until they turn light brown. Mix the green beans with the almonds and dress them with a mixture of lemon juice, olive oil, salt, and pepper.

Quick and Light Creamy Vegetable Tartar

50g carrot
50g yellow bell pepper
50g zucchini
250g cottage cheese
1 tsp Ghee
¼ tsp coriander powder
Lemon juice to taste
Salt, pepper to taste
Thyme to taste

Method: Peel and finely dice the yellow bell pepper. Peel the carrot and finely dice it as well. Finely dice the zucchini. Briefly sauté the vegetables in a pan with Ghee. They should still be crisp. Let them cool slightly and mix them with all the other ingredients.

Date: 19 July 2023    Comments: 0

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