Baked potatoes

Cut the peeled potatoes into cubes and cover with 2 tablespoons of oil of your choice. Mix the oil and potatoes well with your hands – this way each piece of potato is coated with a thin layer of oil. The oiled potatoes are spread out on a tray (on which we put baking paper), and then we bake them at a temperature of about 180 degrees until they are golden brown. Potatoes are salted only after they are baked, that is, before serving. Baked potatoes prepared in this way are very tasty, crispy, not greasy, and high in calories. 


Oatmeal is one of those foods that you should always have at home. They are easily digestible and healthy and can be complemented with other herbs in various dishes in almost countless ways.

Yellow and red lentils

Lentils are an excellent source of protein. Yellow and red lentils cook very quickly. They can be added to various soups, salads, and other dishes as desired and to taste. Lentil pancakes are delicious, consisting of only two ingredients: red lentils and water in a ratio of 1:2, with the addition of a little salt.

Basmati rice

The queen among various types of rice. According to Ayurveda, it is a suitable food for all three types of doshas. It has a beneficial effect on the whole organism.

Ginger and lemon juice

For the food we eat to be well digested, it is necessary to have a strong “digestive fire”. A small piece of fresh ginger sprinkled with lemon juice and eaten before a meal opens the appetite and ignites the digestive fire (Agni – according to Ayurveda).

A simple example of a healthy vegan menu

Breakfast: oatmeal cooked in water (or vegetable milk) with the addition of chopped bananas, apples, or some other fruit. The porridge is cooked for ten minutes on low heat.

Lunch: basmati rice and yellow lentils are briefly fried in a little oil (it is preferable to add a little ginger, turmeric, or some other spice according to desire and taste), then water is added (the amount depends on the density of the dish we want to achieve). A few minutes before the end of cooking (the length of cooking vegetables depends on the type of vegetables we use), finely chopped vegetables are added as desired. In the end, salt the dish and serve it with a seasonal salad of your choice.

Dinner: thick vegetable soup. We chop the cleaned and washed vegetables that we have available in the cooking vessel. Cover the vegetables with water and cook them, salted and covered, for a maximum of 20 minutes. To get the desired density, we only partially chop the vegetables in the soup with a stick mixer. We serve the soup with the bread of your choice.

Editorial Team

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.