Author: Amadea Morningstar
Urmila Desai/
Publisher: Motilal Banarsidass
Year: 2005
Language: English
Pages: 364
ISBN/UPC (if available): 8120811763
Description
The Ayurvedic Cookbook gives a fresh new perspective on this ancient art of self-healing. Over 250 taste-tested recipes are specifically designed to balance each constitution, with an emphasis on simplicity, ease and sound nutrition. Recipes range from exotic Indian meals to old American favorites. Amadea Morningstar, M A, a Western trained nutritionist, and Urmila Desai, a superb Indian cook, are both well-versed in a variety of healing traditions.
The Ayurvedic Cookbook includes an in-depth discussion of Ayurvedic nutrition, tridoshic perspectives and ways to make dietary change that last.
REVIEWS
This deals not only with recipes and ways of preparing food, but also with the science of healing through the right nutritional choices, which, with a little ingenuity and scientifically oriented research, can be easily adapted to the contemporary lifestyles.
-Parul Gupta, The Weekend Observer, June, 1996
Inspired by the Ayurvedic Science of nutrition, can help readers learn how to use food to enhance the equality of their lives.
-Dr Robert E Svoboda
Author: Prakruti: Your Ayurvedic Constitution
Reveals simple recipes based upon Ayurvedic principles which can serve as a guide for an individual in his daily cooking.
-Dr Vasant Lad
Author: Ayurveda: The Science of Self-Healing
One of the most useful parts of the book is the outline of menus; different Ayurvedic constitutions are considered as well as a specific menu that is safe for all constitutions.
-Dr David Frawley
Author: Ayurvedic Healing: A Comprehensive Guide
Contents
FOREWORD: YOGI AMRIT DESAI
INTRODUCTION: DR DAVID FRAWLEY
PART I
GENERAL INFORMATION
1. History of Ayurveda.
2. Nutrition from an Ayurvedic perspective.
3. Discovering your constitution.
4. Attributes and nutritional needs of each constitution.
5. How to imbalance your constitution.
6. Understanding Ayurvedic nutrition: taste.
7. Digestion.
8. Food combining and preparation.
9. Balancing agni.
10. The digestive organs.
11. The Chakras and dietary change.
12. Eating with the seasons.
13. Getting ready to cook.
14. Planning balanced meals easily.
15. Menus: Tridoshic; Vata; Pitta; Kapha.
PART II
RECIPES
16. Main dishes.
17. Curries.
18. Dairy.
19. Beans.
20. Kichadis.
21. Grains.
22. Breads.
23. Vegetables.
24. Fruits.
25. Soups.
26. Salads.
27. Condiments.
28. Snacks.
29. Desserts.
30. Beverages.
31. Breakfasts.
PART III
APPENDICES
1. Most frequently asked questions and answers.
2. Enlarged food guidelines for basic constitutional types.
3. Some basic information about nutrients.
4. Glossary of English and Sanskrit terms.
5. Food name equivalents in Latin, Sanskrit, Hindi.
6. Bibliography.
INDEX