Ayurvedic Healing Cuisine
Ayurvedic 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.
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Chapter Two Balanced Nutrition
Chapter Three Foods and Their Healing Properties
Chapter Four Guidelines for Preparing and Eating Foods
Chapter Five Food and the Cycles of Nature
Chapter Two Snacks
Chapter Three Dals
Chapter Six Paneer Dishes
Chapter Seven Yogurt Dishes
Chapter Eight Salads
Chapter Ten Breads
Chapter Eleven Desserts and Sweet Fruit Creams
Appendix A Menu Combinations
Appendix B Recipes for Children and the Elderly
Chapter Four Savory Rice Dishes
Chapter Five Vegetable Dishes
About the Author
½ cup water ½ teaspoon ¼ cup Ajwain ajwain seeds almonds asafoetida asafoetida powder Ayurvedic bananas Basic Soaked Masala bay leaves Bile black cardamom black cumin black pepper boil cardamom pods carrots chapatis chopped cinnamon cloves cloves garlic coconut cook coriander cure digestive dish dough dried red chili flavors fresh Garam Masala garlic ghee over medium ghee surfaces ginger green cardamom Halva heat the ghee heavy pan honey Indian jaggery Kapha lemon let stand low heat mango medium heat medium tomato milk minutes mixture moong Mucus nuts onions Paneer parathas peas peeled pinch Pitta potatoes puris raisins red chili pepper rice saffron sattvic sauté Serves simmer sliced soaked masala ingredients spices Stir sugar sweet tablespoons ghee tarka taste teaspoon fenugreek seeds teaspoon ground turmeric teaspoon salt teaspoons ground coriander turmeric turmeric 2 teaspoons urad dal vegetables vitamins water 1 teaspoon wheat whole black peppercorns yogurt