Ayurvedic Healing CuisineAyurvedic Healing Cuisine explains the healing qualities of various foods and spices and recommends combinations appropriate for specific conditions of body and mind. • Provides a complete introduction to the Ayurvedic science of healthy eating. • Includes 200 vegetarian recipes to improve health and longevity. • By Harish Johari, the bestselling author of Chakras, Tools for Tantra, and Numerology. One of the oldest systems of medicine in the world, the Indian science of Ayurveda views the human being as intimately connected with the environment and all other life forms. It prescribes various methods of synchronizing ourselves with the world around us, placing great emphasis on diet and the specific attributes of different foods. Following these ancient guidelines, Harish Johari offers a clear and concise introduction to the principles of Ayurvedic eating and explains the healing qualities that foods and spices impart according to their subtle energies. He suggests special combinations to heal and balance both body and mind and includes 200 vegetarian recipes. |
Contents
Introduction | |
Principles of Ayurveda | 1 |
Balanced Nutrition | 10 |
Foods and their Healing Properties | 16 |
Guidelines for Preparing and Eating Foods | 48 |
Food and the Cycles of Nature | 55 |
Food and Consciousness | 60 |
Introduction to the Recipes | 67 |
Yogurt Dishes | 182 |
Salads | 187 |
Condiments | 190 |
Breads | 199 |
Desserts and Sweet Fruit Creams | 212 |
Beverages | 235 |
Menu Combinations | 241 |
Recipes for Children and the Elderly | 244 |
Snacks | 77 |
Dals | 89 |
Savory Rice Dishes | 123 |
Vegetable Dishes | 131 |
Paneer Dishes | 174 |
About Milk | 247 |
Glossary | 249 |
Sources of Supply | 252 |
Index | 254 |
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Common terms and phrases
added Allow almonds asafoetida balls bananas Basic Soaked Masala beans Bile bitter blood body boil bowl bread brown cardamom chapatis chick-pea chili pepper chopped cloves coconut cold Combine contain cook cool cover cumin seeds cup water cure dates digestive diseases dish dough drained dried excess fenugreek seeds finely flavors flour fresh fruits frying Garam Masala garlic ghee over medium ghee surfaces ginger glucose grated green heat the ghee heavy helps honey increases Indian ingredients jaggery Kapha leaves lemon light medium heat milk minutes mixture moong Mucus nature nuts onions parathas paste peas peeled pinch Pitta plantains potatoes powder remaining Remove rice sauté Serves simmer skin sliced soft sour spices Stir stomach sugar sweet tablespoons ghee taken tarka taste teaspoon ground teaspoon salt teaspoons ground coriander thin tomato urad Vata vegetable whole Wind yogurt