A delicious recipe from former Ayurveda Parkschlösschen head chef Eckhard Fischer.
Blue Swede Puree with Saffron Carrots and Celeriac Cutlets
Tag: Carrot
Ayurvedic Easter Menu
Colourful vegetable salad on a noodle nest with passion fruit dressing & stuffed savoy cabbage roll with carrot sauce, oven vegetables and grape jus (for 4 people)
Easy Ayurveda Cooking Guide
Ayurvedic Cooking in 3 steps