Balanced travels


Some weeks I catch as many as six flights and long distance trains per week for work...
I know, it’s not ideal for the environment, for my health, sanity, nor is it a sustainable way to live. Luckily it doesn't happen as often anymore, and I have time in between traveks to recover. 
Sometimes though, we do need to move our bodies. After all that’s what we humans do - we move things. A wise teacher once helped me shine some light on that, and upon reflection I have to agree. We move things to build things, to eat, to thrive, to give and receive, or we move ourselves.

When we travel the Vata dosha, or the wind element and subtle energies in us are affected.
The qualities of Vata are then increased in us, and so our bodies become crispy, dry, light and our mind can get affected by becoming disoriented and distracted.

Both on the outside (our skin gets dry) and on the inside (constipation and internal dryness) is common. This does not only happen when we physically travel.
When we have an overload of impressions, watch a flickering screen for hours at the time or talk excessively, Vata dosha is affected. Put in a simple way, modern life dries us out.

There is hope!

I got back from New York last week, and pleasantly discovered I didn’t have Jetlag this time around. I am so happy to have find ways to take care of my body, and I’m looking forward to sharing my tips with you. With simple measures you’ll recover swiftly and imbalance won’t have time to creep in. This is how I do it:

1.          I prepare food. Make sure you pack food for your trip, ideally a warm meal in a thermos. When we travel our digestion is compromised, so make it easy for your body. A kitchadi is a wonderful idea, find the recipe here. If you’re flying make sure you don’t make it too watery. I learned this painful lesson when I once had to throw away my precious food for this reason.
Fresh dates is also one of my go-to take with food, they last long outside of the fridge and makes for a great snack. 

2.          Prepare your body. What is the opposite of dry? Make sure you lubricate your body and practice abhyanga (self oil massage) before the travel so your skin stays lubricated and protected. Then you will be on the inside too.

3.          Adjust to the time zone you’re traveling too the moment you get on the flight. Will you arrive in the evening? Don’t sleep on that flight! Will you arrive in the morning? Do your best to get as much sleep as you possibly can. This really is key. I use an eye mask, and even if I can't always sleep, I rest my eyes and body this way. 

4.          Upon arrival make sure you have time to practice abhyanga (self oil massage) again. Ideally the same day. This does not only have physical benefits, it’s also a great way to ground and reconnect with yourself in silence. Make space for it.

5.          Stay awake. This might sound strange when you’re tired and used to take naps, but the sooner you get back into your rhythm, the better. Go to bed early, ideally before 10 pm instead of sleeping during the day, and enjoy a quiet morning alone if you end up waking up a bit too early.

6.          Be gentle with yourself. Sometimes things don’t go our way and life doesn’t happen the way we planned. Let it go. Breathe. Smile at yourself and the part of you who wants to be in charge of everything.

I hope this is helpful for some of you. I would love to hear your comments and requests for future blog posts. I have loads to share and will continue to share what have helped me, hopefully you find something in it too. 

If you want to learn how to practice abhyanga, send me a message here and I’ll get in touch with instructions. I also offer online and in person consultations and cooking classes here in Hamburg.

The next Cooking Class takes place this Sunday the 17 December, 15.30-19.30
there is still a few spots left. Book and read more here.

Happy holidays to you all!

Vegetarian feast recipe


I know, I know, I'm not updating as frequently as I would like to on here...
This week I've started making some changes getting myself organized. 
My goal is to have an empty mail inbox, clear out old messages, file, trash and organize.
Schedule blog posts, set goals and work conciously towards them. 
Yes! I'll keep you posted on how this is going... 
Maybe you want to do it with me? 

Anyways, what I really wanted to share with you is this recipe
that went up on instagram last night. If you make it share pictures with me! 
I would love to hear about how it goes for you, enjoy!


Serves 3-4 people

Vegetarian feast

Mung dal:

  • 1/2 cup of split mung dhal (1 dl)
  • 2 tsp of ghee 
  • A few curry leaves 
  • 1 tsp of cumin seeds
  • Fresh ginger (1/2 cm) and turmeric (1/2 cm) grated 
  • 1/2 tsp Salt
  • 1/2 tsp black pepper
  • 1 1/2 cup of water (3 dl)

Add all ingredients in together and cook in pot or pressure cooker until the beans are soft. Around 16 min in a pressure cooker, more like 45 min in a normal pot. If you cook in a pot, add the salt towards the end or the beans won't soften. 

Coconut rice

  • 1 cup of rice (2 dl)
  • 1 tbs of coconut oil
  • 1/2 tsp salt
  • 2 cups of water (4 dl)

Add all ingredients and cook in rice cooker or pot until the water is absorbed and the rice is soft. 

Oven baked pumpkin

  • 4 handfuls of pumpkin cubes 
  • 1/2 tsp salt 
  • 1/2 tsp of black pepper
  • 1 tsp of cinnamon
  • 1 tsp of cummin (seeds or ground)
  • 1 cm of fresh turmeric 
  • 2 tbs of Ghee

Preheat the oven to 65 ' F (150 ' C).
Cube the pumpkin and place in an over safe tray. No need to remove the peel if the pumpkin is organic, just wash it.
Sauté the spices in the ghee in a pot, until the aroma comes up.
Poor the spice mixture over the pumpkin in the tray.
Add water to about 1/3 of the hight of the pumpkin.
Cook in the middle of the oven until the pumpkin is soft, stir every 15 min. 

Cabbage with paneer

  • 4 handfuls of thinly chopped cabbage
  • 1/2 tsp of salt
  • 1/2 tsp of pepper 
  • 1 cm of grated ginger 
  • 1 tsp of coriander seeds 
  • 2 tbs of ghee 
  • 4 small handfuls of cubed paneer. ( I bought mine in an Indian shop, but it's easy make yourself. I will share how in the future)  

Add the ghee and spices in a pot and let simmer until the aroma comes up.
Put the cabbage in and stir well until it's covered in the spices.
Add water to about 1/3 of the height of the cabbage. Let simmer with a lid on. Stir only if you make a large batch, otherwise let it do it's thing.
Towards the end add in the paneer to the cabbage and let it take flavor. 

Top of with a sprinkle of parsley, a chutney is optional. A slice of lime is also a delicious addition. 
Eat in your favorite bowl with the juicy liquids. That's where all the goodness is! 

Much love,


Pssst, share your email with me to stay up to date on coming workshops and classes! I also offer consultations and yoga sessions online. Or you can schedule a consultation with me here in Hamburg. 

I look forward to working with you! 

Interview and new teaching hours in Hamburg

It's been a while... Appoligies for not staying more up to date on here! 

Life very much happened. I got married, moved a few times and finally started teaching regularly again in Hamburg! You can join me Tuesdays 7.30 am at The NORDpole, learn more here. 

I also had the honour to be featured in the online magazine SMUK universe a few weeks ago. 
Follow them along in their work bringing beauty from the inside out to Londoners here.
Read the short interview with me here. 

I have workshops, more classes coming up, and tons of ideas to share with you. 

Stay tuned!



Finally I can share my dosa tips and tricks with you!
It is so very simple, when you figure out how... 



Serves 4 people

You need:

- 3/4 cup split mung dahl
- 1 1/3 cup white basmati rice
- 2 tbs of ghee
- salt
- optional spices (I experimented with mint, cumin, coriander, fenugreek and turmeic so far)
- water to cover for soaking
- water to cover in blender for mixing the batter.

- A strong blender
- A cast iron or stainless steal skillet
- A few drops of ghee for frying


1. Soak the split mung dahl and the rice in water separately for 4 - 8 hours. 

2. When soaking is done, drain and gently wash the mung and rice.

3. Combine the mung, rice, salt, optional spices and ghee in a blender.
Fill up with water so it just covers the ingredients. I used fresh mint this time. 

4. Blend thoroughly to a thin batter. If it's too thick the dosas will stick to the pan and not cook all the way through. 

5. Heat up your skillet to high temperature and add in a few drops of ghee


6. When the skillet is hot, poor in a small amount of batter and spred it as thin as you can, cook until the top of the dosa isn't liquid anymore.

7. Carefully flip it over with your spatula and cook on the other side. 

8. When both sides have a golden shime to them, pop out the dosa. The trick is to not put too much ghee in the pot, as the heat will then be used to cook the ghee, not the batter... When the pan is getting dry, only put in a few more drops of ghee. Experiment and see how much you need for your pan.

. Keep the dosas warm in a pot with a lid and serve with one cooked augmenting vegetable and one extractive vegetable to have a full balanced meal. 

Let me know how you get on!
Share your photos and tag @areyouvedic so I can see your creations. 

Much love, until next time... 

L❤ve loaf - simple and grounding


Sharing a simple and delicious recipie with you here today, the Hale pule L❤ve loaf. Or at least one version of it. It's perfect to bring on a flight as a healthy snack, to serve with your meal to give it some extra sweetness or to just have on it's own in between meals. Always leave 2-3 hours for digestion to do it's thing, before having the next meal.

Ayurvedic l❤ve loaf
Serves 6-8 people

  • 2 tbs of chia seeds
  • 2 cups of whole wheat flower (ground it yourself if you can to have it as fresh and least processed as possible) 
  • cup of coconut flower
  • 3 tbs of ghee
  • a large handfull of pecan nuts
  • a handfull of medjool dates (pitt them before baking)
  • a handfull of coconut flakes
  • 1 tsp of cardamom
  • 1 tsp of cinnamon
  • 1 tsp of ginger powder
  • 1-1.5 cups of water

honey to add on top after baking (honey should never be cooked! Maple syrup or jaggery can be added directly into the dough if you substitute honey for them)

This is how:

  1. Soak the chia seeds in 1 cup of water for 10 min or until they become like a glue. 
  2. Chop up the pecan nuts in smaller pieces and pitt the dates.
  3. Combine the dry ingredients; wheat flower, coconut flower, nuts, coconut flakes, cardamom, cinnamon and ginger powder and mix them with your hands.
  4. Add in the rest of the ingrediens; soakes chia seeds, ghee, medjool dates and a bit of the water. Combine well untill you have a sticky texture. You want to be sticky enough to not get dry, but doughy enough to get it off your hands.

  5. Add into a glass or ceramic container. Make sure it's spread even so it bakes evenly. 

  6. Put in the middle of the oven at 375 °F (190°C) for 25 - 40 min or untill a toothpick comes out clean. 


Camping cooking made healthy?

It is possible! Those of you who follow my instagram (check it out here) know that I've been travelling through Hawaii the past weeks. I just arrived back at the farm on Kauai'i where I will be cooking ayurvedic food for the other farmers this coming month. 

On our adventures around the island Errol (fiancé and super travel buddy) made due with a Jetboiler for our meals.
And it worked! Perfectly well. The key is to be well prepaired and plan your meals in advance. 
We have the larger version called SUMO. In the SUMO more fits on the bottom and it's easier to stirr and not burn stuff, all though that also happened at one point... 

When we hiked the Kalalau trail (photo) we packed ready bags containing two meals for us. That way we could just dump the bag into the cooking pot and add water, oils and the veggies with nuts, voila!

What we had at hand was the following:

Dry foods
- White organic basmati rice (grounding and nourishing after that long hike, cooks quickly)
- Organic split mung beans (highest nutrition of the legumes, easy to digest and cooks quickly)
- Pre cooked and spices lentils and peas. Do your best to find organic ones. (Cooks in minutes and gives the meal a thicker consistency)
- Organic hummus mix (also gives some thickness and a nice flavor to the meal)
- Müsli to cook in the morning
- Rock salt
- Powdered spices such as; cumin, coriander, cardamon, cinnamon, fennel, black pepper
- Whole seeds such as; brown mustard seeds, cumin seeds, fennel
- Cashew and Macadamia nuts

Fresh stuff
- Fresh fruit for fruit breakfasts
- Fresh ginger (we didn't have any turmeric but that will definitly be on the list next time)
- Zuccini
- Carrot
- Avocados
- Sweet potatoes
- Beets
- Any other root vegetables or other foods you can think of, that stay fresh without a refrigerator
- Fresh herbs for the first day or two
- Fresh paneer, feta or goats cheese for the first day :)

- Ghee, home made (blog will be up soon on how to make it) 
- Coconut oil

Other usefull things:
- Coco hydro (semi ayurvedic coconut rehydration powder, real coco's are obviously to prefer when available)


So there you go! As simple as that, and you're all set. 
Below the recepe for my favourite meal cooked on our adventures, enjoy!




Simple camping kitchadi
Serves 2 people

Add the following into the Jetboiler
- a pinch of brown mustard seeds
- a little bigger pinch of cumin powder
- 1 tsp salt
- 1/2 cm of fresh thin slices of ginger
- 2 tbs of ghee

Turn it on and let it heat up. As soon as you can smell the aroma of the spices, turn the jetboiler off.
There's no low setting on these boilers so pay attention and only cook the spices enough to wake them up and not burn. 
They're origionally made to boil water, not to cook food.

- 1/2 cup of basmati rice (1 dl)
- 1/4 cup of split mung beans (1/2 dl)

stirr with the spices. 
Add water to cover and a bit more, about 1-2 cups. 

Turn the Jetboiler back on and put the lid on.
Let it come to a simmer and keep the temperature as low as you can without it turning of. 

Cook for 3-4 min, keep stirring!
As soon as it feels like the water steamed away and the texture gets thicker,
add more water and keep it moving every few min. 

Finally add the chopped veggies/nuts:

- two small handfulls of cubed sweet potato
- A handfull of raw macadamia nuts.

Cook until the rice and mung beans are soft,
and the sweet potato so soft you can easily cut thorugh it. 
Just before it's done add

- 1-2 tbs of the hummus mix

Turn of the Jetboiler and leave the lid on for a few min before serving with a bit of cheese.
This way the prana (life force) can settle before we norish our tired bodies with this whole, balancing meal. 


Note - If you pre pack your meals in bags, use the pre-cooked lentils/peas instead of mung.
That way the spices are already cooked into the legumes and you can just add oil, water, the veggies and nuts to the dry food. 
The rice then needs to be added in first with only water and salt to make sure it cooks long enough. 

With love,