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,


A pile of sweetness (and sweet potatoes)

So, with spring I finally arrived in Hamburg! 

I finally have a kitchen, at least for this month. A tight budget means loads of home cooking and sharing with you.

I will do my very best to feed you virtually! 
I'm also prepairing for my upcoming Ayurvedic Chef Training in June in Hawaii, on the beautiful island of Kaua'i.

This is what I found in the kitchen today:

- Sweet potatoes
- A feta+ruccola+lambs lettice+cucumber+tomatoes salad
- Fresh ginger and turmeric
- Dried figs
- A bit of fresh cheese
- Soupy rice leftover from todays lunch (recipie here!)

And this is how too prepaire it: 
Serves 2
- Start by setting the oven temperature to 150' celsius. 

- Slice half a big sweet potato in long thin slices
- Chop up some ginger and turmeric in thin slices
- Cut the figs in smaller pieces

- In a big oven tray, place the sweet potato wedges, ginger, turmeric and figs.
- Add a little big of cheese on top of the figs (not exactly an ayurvedic way to combine, but when cooked it works alright for me). 
- Add some salt and spices of your choice. I used seasalt, fennel, coriander and fenugreek. 
- Spread about 1 Ts of Ghee over the tray. 

- Set your alarm to 15 min and let the tray cook.
- After 15 min, strirr your goodies.
- Depending on your oven, you might have to raise the temperature slightly. Be careful not to dry out your veggies too much. Sweet potato is delicious gooey also, and your stomach and body will thank you for the moisture! 
- Set your alarm to 5-10 min, follow your gut feeling.
- You can also throw in the salad here for the last few minutes so that all your food is at the same temperature. This way you also start the cooking process of the salad, and your stomach won't have to work so hard!

- When done add the soupy rice at the side and bottom of a bowl.
Top off with your veggies and enjoy!

The leftovers I popped in a food thermos right away.
I will enjoy them tomorrow for lunch at work, score! 


Loads of Love!
PS. Keep an look out for my videos! We're in the final stages of editing... DS.