Ayurveda, the five thousand-year-old healing tradition from
India linked to the development of yoga, is based on the concept
that one's physical, mental, and spiritual well-being comes from a
number of sources, including a healthful diet based on one's
individual constitution. In this vegetarian cookbook, Amrita
Sondhi, author of "The Modern Ayurvedic Cookbook" (now in its
fourth printing), provides new twists on traditional Ayurvedic
recipes that are also inspired by the growing popularity of whole
grains (quinoa, spelt, and barley) and raw foods.
The Ayurvedic diet is based on the concept of three "doshas":
vata (air), pitta (fire), and kapha (earth). Each of us has a
primary dosha that we can strive to maintain at a healthy balance,
but which can cause problems if excessive. The book includes a
questionnaire so readers can determine their own primary dosha and
then look for recipes that will help them to maintain or reduce it
for optimal health.
Recipes include modern interpretations of Indian cuisine (spicy
paneer zucchini kabobs and mango and coconut kulfi), and Ayurvedic
spins on vegetarian fare (sprouted barley rainbow pilaf and raw
zucchini hummus). The book also includes yoga and breathing
exercises that one can easily do at home or at work, full-color
recipe photos, and information on sprouting/fermenting techniques
and backyard gardening.
"The Tastes of Ayurveda "offers simple and delicious ways to
achieve a more healthful and serene life.
Amrita Sondhi is a yoga instructor, Ayurvedic cooking teacher,
and the owner of Movement, a sustainable fiber clothing line.
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