Since I do my ayurveda diet I spend a lot of time cooking or preparing stuff. Holidays are perfect for that, just because there's time.
When I think about my ayurveda diet as a restriction, this is mainly because of two things: 1) Eating out is complicated. It is complicated, because it almost always means I need to cut back on
my diet. There's just a hand full of ingredients that I try to avoid and that seem to be in almost every meal you get when eating out: garlic, onions, tomato, pepper. 2) It also means that I
cannot just order in when I feel tired. So cooking is fun time, but it can be stessful on a normal week day.
Back home I started cooking. I prepared a kind-of-Hamburger-National. I had found the recipe online. I must say, I never heard of it before, although I have been living in Hamburg for quite a
while. Here's a nice blog article about the original recipe. Mine wasn't a real Hamburger National, because it was missing
the most important ingredient: swede or rutabaga. I love it, but my stomach doesn't. Also I prepared a lighter version with pieces of turkey hen.
Today is Good Friday and the day was filled with a lot of cooking and eating out, and it was a good example of all the joys and problems that come along with it. Daniel and I went to
Yokozuna for breakfast. I had never been there before, but always wanted to go. From what I heard it sounded like a nice café. Unfortunately the chamomile tea I wanted to order was out. The
breakfast menu is very small, and since Ayurveda suggests a warm breakfast for me (and I was hoping for some scrambled eggs) I ordered a potatoe soup instead. I love soup, but starting the day
with it did not feel good - though it was noon already - so I ordered a piece of marble cake. It was a lot creamier than I thought, and a bit heavy, which left me with an uncomfortable feeling in
my stomach for a couple hours. The café's atmosphere was nice, although I think it's nicer to sit outside than inside.
Hot Pot with winter vegetables and turkey hen - inspired by 'Hamburger National'
- 2 Carrots
- 2 Parsnips
- 1 cup of pumpkin flesh
- ca. 200 g turkey hen
- Chicken broth
- 1 small onion
- 1 table spoon flour
- 2-3 table spoons cream from rice
Serves two, preparation time 40 mins
- Gently roast the turkey hen pieces (I cut them to mouth-sized pieces). When golden-brown, remove from them from the stove.
- Sauté the vegetables a couple of minutes, then add the flour. Quickly toss the vegetables in the flour, then add the chicken broth. I usually take half a liter and add more water if the soup seems too thick. Let everything simmer for 10 minutes, then add the turkey pieces.
- Now let everything simmer another 15 minutes. Add the parsley (I usually freeze parsley in ice cube forms, I add one cube) and the cream and boil everything up briefly. Enjoy!