• Post author:
  • Post published:February 3, 2020
  • Post category:Recipes

Christmas is coming and preparing the menus is sometimes difficult. Some food that  is not very heavy but that everybody likes it, that it is original…

From 3Vedicas we make you a proposal of two desserts, that surely do not unbalance us because they keep the dosha Kapha under control and they also help us to digest. At the end we recommend an infusion that will also make us feel lighter.

Also remember that a good decoration always helps the food to fit better, so dress the table with Christmas motifs and enjoy the food!

Cheer up and enjoy Ayurveda at Christmas too!




-150g of soft butter

-100 g of organic whole cane sugar

-3 eggs

-75 g organic wholemeal spelt flour

-organic baker’s yeast, the amount indicated according to the flour used

-150 g of ground almonds

-2 pears cut into small pieces

– 120g of raspberries

-1 tablespoon of cinnamon

-5 ground cloves

Beat the butter and sugar in a bowl, add the eggs one by one mixing well. Add and stir the flour, yeast, cinnamon, cloves and almonds until a smooth dough is formed. Add the pear and most of the raspberries. Mix. Pour the mixture into a mould, previously buttered. Spread the remaining raspberries and sliced almonds on top. Bake for 50-60 minutes at 180º, or until done. 


Classic yogurt recipe adapted to Ayurveda.


-Vegetable yogurt (keep the container to measure the rest of the ingredients)

-3 eggs

-3 measures of wholemeal spelt flour

-1 measure of organic olive oil

-½ or 1 measure of unrefined whole cane sugar and as little processed as possible, organic

-½ or 1 tablespoon of ginger powder.

-½ or 1 tablespoon of powdered cinnamon

-1 sachet or the appropriate quantity depending on the flour used from organic baking powder

– 2 grated carrots

-half an apple cut into small pieces

-raisins and walnuts to taste

All the ingredients are mixed. Grease a mould with butter and put it in the oven for 30-40 minutes at 180º. Let it to cool down and enjoy! It can be served with nuts and crushed dark chocolate.


Infusion of:

  • Ginger (⅓ dessert spoon per person)
  • cardamom (3-4 per person)
  • cinnamon (⅓ of dessert spoon per person or ⅓ of branch)
  • nail (3-4 per person)

Put water to boil, as soon as it boils add cardamom and clove seeds and let it boil 30 seconds over a low fire. Remove the water from the fire and pour in the ginger powder and cinnamon, cover with a lid and let infuse for 6 minutes. Let it cool, add honey and enjoy!