Ayurvedic nutrition and European Ayurveda®

One man’s meat is another man’s poison: Ayurvedic nutrition for Europeans

At the Mandira, Indian and native herbs combine with regionally sourced products to make the healthy, Dosha-supporting vegetarian dishes that form the basis of European Ayurveda® nutrition. Basic ingredients are grown in the immediate vicinity, so they strain neither the environment nor our systems. Guests receive a nutritional plan based on the principles of Ayurvedic nutrition and Vata, Pitta, Kapha dietetics.

Ayurvedic nutrition: sustainable regional and healthy. You are what you eat, but what should be our guiding principles in nutritional matters? We believe that it is the soil on which we were raised and our gut feeling. Although we eat mainly for sustenance, food and herbs also have healing properties. Food grown in Europe contains active ingredients that suit European living conditions. Additionally, Ayurveda and our own experience teach us that the body is able to better and more quickly absorb the ‘information’ provided by native foods and herbs. To ensure that Vata, Pitta and Kapha-appropriate nutrition is gently and easily processed by our bodies, we have developed our own European Ayurveda® recipes based on local foods and herbs as well as the fundamental principles of Ayurvedic nutrition.

Harnessing the healing power of native herbs

Nettles, to mention just one of our common herbs, are anti-inflammatory and contain valuable minerals, fibre, trace elements, chlorophyll, enzymes, vitamin C, phytochemicals and essential amino acids. They detoxify, deacidify, act as a diuretic, cleanse the blood, kidneys, intestines, liver and skin, and make great tea as well as scrumptious pesto. Other phytochemicals activate digestion, making food easier to digest and preventing obesity. Many Indian herbs have counterparts in European herb gardens which we use for our European Ayurveda® nutrition recipes.

How you eat is as important as what you eat

The way we eat is fundamental to Ayurvedic nutrition since it influences our food’s effectiveness. Most of us need to relearn how to perceive bodily signals such as satiety. Eating mindfully and without distraction – tasting, smelling, chewing carefully, and taking our time – heightens our awareness of this important signal. This is why we combine the traditional healing of Ayurvedic nutrition with our native herbs and foods – as well as the sheer luxury of conscious eating. This makes foods more digestible and increases their positive impact.

Harnessing the healing power of native herbs

Nettles, to mention just one of our common herbs, are anti-inflammatory and contain valuable minerals, fibre, trace elements, chlorophyll, enzymes, vitamin C, phytochemicals and essential amino acids. They detoxify, deacidify, act as a diuretic, cleanse the blood, kidneys, intestines, liver and skin, and make great tea as well as scrumptious pesto. Other phytochemicals activate digestion, making food easier to digest and preventing obesity. Many Indian herbs have counterparts in European herb gardens which we use for our European Ayurveda® nutrition recipes.

How you eat is as important as what you eat

The way we eat is fundamental to Ayurvedic nutrition since it influences our food’s effectiveness. Most of us need to relearn how to perceive bodily signals such as satiety. Eating mindfully and without distraction – tasting, smelling, chewing carefully, and taking our time – heightens our awareness of this important signal. This is why we combine the traditional healing of Ayurvedic nutrition with our native herbs and foods – as well as the sheer luxury of conscious eating. This makes foods more digestible and increases their positive impact.

Ayurveda Ernährung maßgeschneidert im European Ayurveda
European Ayurveda cuisine at the Mandira

We serve vegetarian food to Ayurvedic programme participants, as this is gentlest on the digestive system. Naturally, we can also provide vegan food on request. The Ayurvedic diet is tailored to each individual guest and depends on their treatment programme and personal constitution.

In addition to Ayurvedic nutrition, chef Markus Lengauer pampers guests at the European Ayurveda Resort Mandira with outstanding regional cuisine with international flourishes.

Ayurveda Ernährung maßgeschneidert im European Ayurveda
European Ayurveda cuisine at the Mandira

We serve vegetarian food to Ayurvedic programme participants, as this is gentlest on the digestive system. Naturally, we can also provide vegan food on request. The Ayurvedic diet is tailored to each individual guest and depends on their treatment programme and personal constitution.

In addition to Ayurvedic nutrition, chef Markus Lengauer pampers guests at the European Ayurveda Resort Mandira with outstanding regional cuisine with international flourishes.

Think global, act local

Our relationships with the region’s producers and suppliers plays a particularly important role because it is they who create the foundations for both our healthy Ayurvedic nutrition and our regional, seasonal cuisine with international influences.

Did you know that we have a family farm in Tyrol? The European Ayurveda Lindhof is a 250-year-old farm where we practise sustainable organic agriculture with heritage vegetable and fruit varieties and loving, species-appropriate animal husbandry.