I actually had to search a long time for Ayurvedic recipes with quark. Because Ayurvedic health science is not at all enthusiastic regarding quark. Ayurveda classifies curd as a highly processed food that is very difficult to digest. But as always in life, you just have to be persistent enough and then there is also an Ayurvedic solution for quark lovers.
Ayurveda has a very special opinion regarding quark
In the blog post Such a curd you can read in detail regarding Ayurveda and quark. Or read a short summary here:
Dairy products are generally difficult to digest. Especially those that are industrially highly processed. This includes quartz. Because the milk, from which quark is ultimately made with the help of lactic acid cultures, has already been processed almost beyond recognition. In the Ayurvedic sense, no natural food can be created from this.
Cottage cheese and raw fruit don’t mix – unfortunately! Our dairy industry would have us believe otherwise, but Ayurvedic health science is a few thousand years older than our food industry. And I would rather trust Ayurveda than a manipulative milk and industry.
Ayurvedic recipes with quark are an exception
My friend Sarah loves strawberries with quark. Or better loved! After reading my last blog post regarding quark, she’s now enjoying her strawberries with whipped cream. It’s easier to digest.
Organic quark in a deposit jar
Only use the best cottage cheese
To compensate for the disadvantages of the industrialized curd, you can do something: get the best curd you can get. This is of course organic quark! If you can get Demeter quality, grab it! I might “only” get Bioland quality, but at least in a deposit jar! That’s something.
Quark reduces Vata
I really wanted to find out whether there were any Ayurvedic recipes with quark. Unfortunately, I have to disappoint all Kapha types very badly: Quark increases Kapha strongly! But there are also curd recipes that are suitable for Kapham people. You can find them here.
The fact that quark increases Kapha is good news for all Vata types. Because the fine, delicate and airy Vata is grounded and calmed by the heaviness of quark. Quark is best digestible in combination with tart herbs. That’s why all the Ayurvedic curd recipes I’ve found are always combined with herbs or other Vata calming ingredients.
Since herbs are tart, Pitta people also benefit from them. Because the tastes tart and bitter cool the heated Pitta.
Here they are: 5+1 Ayurvedic recipes with quark
Basic recipe in five variations – recipes with quark
Quark spreads in five variations
First I would like to introduce you to the five variations of quark spread. In 6th place you will find the avocado quark.
It is best to prepare these five quark spreads the evening before, so that the aroma develops even more. They are suitable for an Ayurvedic breakfast. Or you can take them to work for lunch. Quark spreads are less suitable for the evening, because all dairy products are difficult to digest.
Basic ingredient for the following five recipes with quark
- 250 g Bio-Quark
- 2 to 3 tablespoons cream or water
- 1 to 2 pinches of salt
1. Ayurvedic caraway curd
Mix the basic ingredients together with cumin. You can use our european caraway take or cumin. You can stir it in whole seeds, crushed or finely ground. That’s a matter of taste. For this caraway quark in the photo, I used ground cumin and whole caraway seeds. Cumin balances Vata and Kapha and is therefore particularly suitable. Interesting facts regarding cumin.
By the way, this caraway quark goes well with potatoes at lunchtime. The cumin balances the Vata of the potatoes. Have you ever noticed that potatoes cause bloating? This is because they increase Vata. Cottage cheese and caraway reduce Vata once more. I always find it amazing that down-to-earth German recipes such as potatoes with caraway and quark are also perfectly Ayurvedic!
2. Herb curd
Take the basic ingredients from above and mix them with fresh, finely chopped garden herbs. The fresher the better. Fit the amount of 250 g organic quark 1 to 2 tablespoons chopped herbs. There are always herbs growing somewhere in my garden. Thyme has even settled in the “lawn”. Young goutweed, chickweed and tender dandelion leaves also go well. Actually everything that is green and tart.
Cress, basil, chives, parsley, dill and sometimes coriander are practically always available. Hmm delicious!
3. Horseradish quark or horseradish curd
Some weekly markets or even supermarkets sell fresh horseradish, or horseradish, as it is called in Austria. Topfen is also Austrian and southern German. Of course, the best thing is when you get it fresh. The long white root is harvested from October and looks completely harmless from the outside. It doesn’t even smell particularly strong. But freshly grated, horseradish is incredibly hot and flavorful.
And here’s a little treat for all Kapha types: the spiciness of horseradish balances Kapha! In small quantities, horseradish quark or horseradish quark is also a pleasure for Kapham people. But just not in the evening. But this also applies to Vata and Pitta people because dairy products are so difficult to digest.
For the Ayurvedic horseradish quark, for example 1 to 2 teaspoons freshly grated horseradish (horseradish) stir into the basic ingredients for the quark spread. If fresh horseradish isn’t available, use that from the jar.
4. Paprikaquark
Another one of the few Ayurvedic recipes with cottage cheese that Kapham people can enjoy in small amounts. Paprika, hot and fiery, reduces the heaviness of the curd. In addition, the red of the fresh peppers is a stimulating splash of color.
Cut or chop approx. 2 tablespoons fresh peppers and add some seasoning hot paprika powder and something Chili, if you can tolerate this sharpness. Pungent is the flavor that reduces kapha.
5. Olive quark
This is my favorite curd! I always buy the real, organic black olives. Many black olives are actually not black at all, just dyed green olives. Green olives are not yet ripe and are more convenient to harvest and transport. That makes them cheaper. The ripe olives, however, are black and have a fuller taste. And of course more expensive. So if you do, then do it!
For the olive curd, take the basic ingredients from above and chop 1 to 2 heaped tablespoons black olives small. Mix everything together with a pinch of black pepper. Tastes delicious with fresh ciabatta or baguette. These breads are not strictly Ayurvedic. But what is it always called so beautifully in Ayurveda? Don’t live dogmatically!
If pickled, then in organic quality.
It can also be out of the glass
Sometimes it has to be quick. It’s really bad for me to decide in advance what we want to eat for the next few days and then write the right shopping list for it. But since we live quite remotely and can’t even get to the shops quickly, I always have a nice supply of preserves in a jar. I can use it to cook and prepare spontaneous dishes.
Ayurveda of course prefers everything that is fresh. But who can always do everything perfectly? Ayurveda is a health science that gives recommendations. Ayurveda is not a dogma, that’s why I’m so enthusiastic regarding Ayurveda.
If you buy preserves in jars, organic quality is of course always the better choice. With your decision you are helping to ensure that fewer agricultural toxins end up in the environment and fewer undeclared additives in your body.
Avocadoquark
6. Avocadoquark
Avocado quark is Paul’s favorite variety. He’s a Vata type and he’s just perfect for him. The high fat content of the avocado has a Vata calming effect. This avocado spread is also ideal for breakfast. Quark is too heavy in the evening and is no longer digested well. So enjoy it in the morning or at noon.
ingredients
- 1 avocado, pitted and peeled
- 100 g organic quark, if possible in Demeter quality
- 1 to 2 teaspoons chopped herbs of your choice
- 1 tsp freshly squeezed lemon juice
- salt and pepper
- two half peppers
preparation
Mash the avocado with a fork until smooth. Mix all the ingredients, except the peppers, with the avocado. Arrange the cream in the half peppers.
The delicious cuisine of Ayurveda
I found these recipes in the small but fine paperback book “The delicious cuisine of Ayurveda”. It’s a very simple book with no pictures. See below. That’s why it only costs € 8.95. I always find delicious suggestions in this recipe book, all of which are easy to implement. I don’t like it when you need an infinite number of ingredients that then sit around for months because I only needed a pinch of them. That’s not sustainable for me. Also the incredibly delicious ones Cinnamon roll I got it from this small, fine recipe book.
Unsolicited :
Frankfurt green sauce the Ayurvedic way
Kerstin Rosenberg, the Ayurveda expert from Birstein in Hesse, is also a wonderful cook. She spiced up the Hessian Frankfurt sauce with an Ayurvedic twist. To the recipe for the Frankfurt sauce.
Do you know another Ayurvedic recipe with quark? Then write it in the comment field. I’m happy regarding it, because Ayurvedic recipes with quark are really rare!
Kind regards from Lisa
I wrote this blog post with a lot of love and attention. If you find this useful, the Ayurveda Treasure Chest would be happy to receive a small donation. Server costs, technical support and image rights are financed from this.
