This ingredient-focused cookbook delves deep into the healing
powers of key Ayurvedic ingredients by empowering readers to
develop a deeper relationship with whole plant-based foods in a way
that is informative, exciting and delicious, through stimulating
the senses with globally inspired, seasonal recipes adapted for
modern lifestyles and western palette. A follow up sequel to chef
Divya Alter s hugely successful first cookbook What to Eat for How
You Feel which explained the basic principal of the Ayurveda diet a
plant based diet with a focus on whole foods and seasonal fresh
produce, taken to the next level by encouraging tuning in to the
rhythms of nature and teaching how to select foods according to the
seasons and one s individual constitution. Divya Alter draws
inspiration from her many years of holistic teaching and cooking
for her hugely successful plant based restaurant Divya s Kitchen in
New York City. Sharing life-giving information on how to select and
cook fresh, flavourful ingredients, that are the right fit for the
individual s needs, and how to incorporate whole foods as a way of
life to prevent and reverse many illnesses. This book makes the
reader want to be healthy guiding them into the time-tested
Ayurveda system of self-healing and encouraging a whole new level
of health, flavour, ease, and comfort in their meals and their
kitchens. Food becomes poetry and heals and invigorates - When you
understand that cilantro pulls heavy metals from your body, you
inherently feel more connected to cilantro. When you learn that
kulthi beans dissolve kidney stones you want to try them right
away. This book invites readers to develop an intimate relationship
with the produce, grains, vegetables, fruits nuts, seeds, legumes,
and dairy that make up their meals. Taking the best wisdom of the
past and bringing it forward, teaching to delight, nourish, and
heal, ingredient by ingredient, and in so doing, create flavourful
and easy-to-digest meals. This is the first Ayurvedic cookbook that
teaches about the ingredient s properties and gets readers into the
kitchen to cook with that ingredient. Featuring over 80 globally
inspired plant based recipes for breakfast, soups, salads, main
dishes, treats and beverages. Including: Minestrone Soup with
Barley and Baby Chickpeas, Asian Stir-Fried Radish Noodles, Pizza
with Artichoke Hearts, Stuffed Cabbage Rolls, Celery Root and Taro
Pancakes, Vegetable Tagine, Sunflower Beet Hummus, Hibiscus
Pineapple Drink and Walnut-Orange Cake in Honey Syrup.
General
Is the information for this product incomplete, wrong or inappropriate?
Let us know about it.
Does this product have an incorrect or missing image?
Send us a new image.
Is this product missing categories?
Add more categories.
Review This Product
No reviews yet - be the first to create one!
Welcome to Loot.co.za!
Sign in / Register |Wishlists & Gift Vouchers |Help | Advanced search
