Ingredients for ayurvedic spicy fruit dish (chai herbs and palm sugar)

  • 250 g dried fruits (apricots, [wild] figs, plums, cranberries, apple, dates)
  • ½ l water
  • ½ tsp chai herbs
  • 2 tbsp Gula Java Brut coconut blossom sugar (palm sugar), Amanprana

Preparation of ayurvedic spicy fruit dish (chai herbs and palm sugar)

Pour boiling water over the chai herbs and leave to soak. Add the dried fruits. Bring to the boil just before serving. Add 2 tablespoon of Gula java Brut (palm sugar) Chai herbs can be bought ready to use or you can make them yourself using equal amounts of the ingredients below. Use 1 teaspoon of this mix for half a litre of water: finely chopped fresh ginger, clove, cardamom, cinnamon, star anise and pepper. Recipe from the Ayurveda cookbook by Lies Ameeuw

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Lies Ameeuw

Lies Ameeuw is an Ayurvedic therapist with a deep knowledge of Ayurvedic and Indian herbs and spices. Her interest in the relationship between the body and spirit sparked her interest in our diet. In 1999 she founded an Ayurveda school. The upshot is that she now knows everything there is to know about Ayurvedic cuisine. Nutrition plays an important role in Ayurveda, and it is interwoven with the use of herbs. There are six tastes in Ayurveda -  sweet, sour, salt, pungent, bitter and astringent.