Sukha Texel & food

Cooking and eating are inextricably linked to Ayurveda. Not only what you cook and eat, but especially how you do it. Love for eating and cooking with pleasure are paramount.

The Ayurvedic guidelines ensure that the food is very satisfying for all the senses and easily digestible, so that you are not tired after eating but you feel nourished and vital.

kookworkshops texelMariëlle regularly organizes cooking workshops in which she teaches you how to cook healthy, tasty and vegetarian. Look for dates in the agenda. Would you also like to learn how to cook Ayurvedic with your own group of friends or colleagues? There are various options for 2 to 14 people.

Have you had an Ayurvedic consultation and do you want to get started with practical advice? Then come and make a lunch with Mariëlle that is precisely tailored to you. In one and a half hours you can make some lovely food and you can ask anything about Ayurveda. Then you take the prepared food home with you.
An hour and a half € 90 including ingredients. Two people € 80 per person.

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This soup of whole mung beans has a very cleansing effect. You can adapt it to the vegetables and herbs that do you good. It is always tasty!

For 4 to 6 people you need:

1 cup whole green mung beans
a finely chopped onion
5-6 cups of water
2 tablespoons ghee
1 teaspoon cumin seeds
1 teaspoon mustard seed
1 pinch hung
2 large cloves of garlic
chopped a thumb fresh ginger
½ teaspoon of yellow root powder
½ teaspoon of salt
a few hands chopped fresh spinach

Wash the beans twice and soak them overnight in plenty of water. Then drain them.
Heat the ghee in a pan and add the mustard seeds, cumin seeds and hung. When the seeds start to “dance”, add the turmeric powder and then the onions and then the garlic.
Add the beans with 4 cups of water, the salt and the fresh ginger. Bring the soup to the boil. Depending on how thick you want the soup, add extra water. Cook for 15 to 20 minutes until the beans are tender. Add the spinach and cook briefly. You can further flavor the soup with finely sliced ​​herbs such as flat parsley or coriander.



From: Ayurveda cookbook by Amadea Morningstar

Desserts and other sweets are usually served with the main meal and not after.

For 25-30 balls you need:
– 2 ounces of whole, dried and pitted dates in small pieces
– 2 tablespoons of water
– 2 tablespoons rice syrup
– 1 2/3 teaspoons vanilla
– 1 tablespoon zest of organically grown orange
– 1/3 cup finely chopped almonds without peel
– coconut, cocoa powder or almond flour

Mix the dates in a pan with the water, rice syrup, vanilla and orange peel. Cook over a small fire until the water has evaporated and the dates form a thick mass. Stir in the almonds and allow to cool. Then roll balls of approx. 2 cm (you can lightly grease your hands with ghee). Roll the balls alternately through the coconut, cocoa and almond flour.



Based on a recipe from Plenty by Yotam Ottolengi

Needed for 22 small pancakes:
– 500 grams of thoroughly washed spinach, winter purslane or turnip greens
– 220 grams of spelled flour
– 2 tablespoons baking powder
– 2 eggs
– 100 grams of melted butter
– 1 teaspoon of salt
– 2 teaspoons of cumin powder
– 2 finely chopped red peppers without seeds
– 3 dl almond milk or half almond milk half water
– 10 spring onions cut into thin rings
– ghee for baking

Needed for the lime butter:
– 100 grams of butter at room temperature
– grated zest of 1 lime
– 1.5 tablespoons lime juice
– ¼ teaspoon of salt
– ½ teaspoon of jacked pepper
– 1 tablespoon finely chopped fresh coriander
– 1 small dried pepper jacked

First make the lime butter. Put the butter in a medium-sized bowl and beat with a wooden spoon until it is soft and creamy. Stir in the rest of the ingredients. Pour the butter on a piece of cling film and turn it into a roll. Close the ends so that the butter is enclosed. Let it set in the fridge.



Ghee is clarified butter and is sometimes called liquid gold in Ayurveda. It does not have to be in the fridge, you can keep it in the kitchen cupboard, because the solid milk constituents are out. The medicinal properties, on the other hand, increase as the ghee ages. Do not scoop the ghee with a wet spoon from the jar in which you store it, because it will spoil. Ghee is resistant to high temperatures, which also makes it suitable for deep-frying. The food is then easier to digest than fried in oil.

Ghee helps with digestion, absorption and the absorption of nutrients. It improves memory and relaxes the tissue. In the ancient scriptures it is also honored for its healing, disinfecting and cleansing qualities. In small quantities it is suitable for all doshas. People with overweight and high cholesterol must be careful with ghee. You can bake in ghee, but you can also spread it on your bread. Externally, ghee can be used to soften and cool the eyes.

1 pound of unsalted butter

Place the butter in a medium-sized pan and turn the heat to medium heat until the butter melts. Then lower the heat, the butter will still boil and let it simmer. Do not put a lid on the pan. The butter starts to foam and simmer and at some point it becomes quiet. Stir every now and then.
The butter starts to smell like popcorn and gets a nice golden color. On the bottom of the pan are whitish components that will discolor a bit. Then the ghee is ready.
Remove the foam from the ghee and pour it through a very fine sieve or through a folded cheese cloth.


Space to enjoy

Sukha has an ideal space to sit down and enjoy after preparing Ayurvedic dishes. This space – with or without meals – can also be rented for your own meeting or training.

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