Ayurvedic Healing Cuisine

Rating:
Summary: Ayurvedic Healing Cuisine
Review: Ayurveda is an ancient system of medicine from India that emphasizes the healing properties of food. As Harish Johari says, "food is something very personal and it should never be eaten for taste alone; its purpose is to provide nutrients and satisfaction to the body, without introducing toxins." Johari, a Tantric and Ayurvedic scholar, wrote twelve books, as well as produced audiocassettes and CDs, before his death in 1999. Ayurvedic Healing Cuisine: 200 Vegetarian Recipes for Health, Balance, and Longevity, published posthumously, "explains the healing qualities of various foods and spices and recommends combinations appropriate for specific conditions of body and mind."
Johari first introduces the principles of Ayurveda, fully discussing the role of the five elements and describing the doshas--a way of classifying body types and temperments. He also explains that there are six tastes--sweet, sour, salty, bitter, pungent, and astringent. Each of the tastes has a different effect on the body. Foods are further classified as to whether they are hot or cold and heavy or light. These attributes also affect the body in various ways.
Understanding how foods interact with one another and how they effect the body provides a foundation for healthy eating. Johari maintains that "most diseases are the result of wrong eating habits and/or of eating antagonist foods."
He also includes information on the nutrients in food, such as protein and vitamins. That's followed by a section describing the healing properties of specific foods. He suggests using milk as a source of protein, rather than meat or eggs.
The bulk of the book is devoted to recipes, including how to prepare various Indian spice mixtures. All of the recipes are Westernized versions of Indian foods and use ingredients that can be obtained in the West. Many are prepared using a wok. Johari presents recipes for snacks, dals, main dishes, salads, condiments, breads, desserts, and beverages.
Appendices include menu suggestions, and several special recipes for children and the elderly. He finishes with a list of spice and specialty food suppliers.
Readers interested in applying the ancient wisdom of Ayurveda healing to contemporary lifestyles will find both an excellent reference and delicious recipes in Ayurvedic Healing Cuisine.

Rating:
Summary: Ayurvedic Healing Cuisine
Review: Ayurveda is an ancient system of medicine from India that emphasizes the healing properties of food. As Harish Johari says, "food is something very personal and it should never be eaten for taste alone; its purpose is to provide nutrients and satisfaction to the body, without introducing toxins." Johari, a Tantric and Ayurvedic scholar, wrote twelve books, as well as produced audiocassettes and CDs, before his death in 1999. Ayurvedic Healing Cuisine: 200 Vegetarian Recipes for Health, Balance, and Longevity, published posthumously, "explains the healing qualities of various foods and spices and recommends combinations appropriate for specific conditions of body and mind."
Johari first introduces the principles of Ayurveda, fully discussing the role of the five elements and describing the doshas--a way of classifying body types and temperments. He also explains that there are six tastes--sweet, sour, salty, bitter, pungent, and astringent. Each of the tastes has a different effect on the body. Foods are further classified as to whether they are hot or cold and heavy or light. These attributes also affect the body in various ways.
Understanding how foods interact with one another and how they effect the body provides a foundation for healthy eating. Johari maintains that "most diseases are the result of wrong eating habits and/or of eating antagonist foods."
He also includes information on the nutrients in food, such as protein and vitamins. That's followed by a section describing the healing properties of specific foods. He suggests using milk as a source of protein, rather than meat or eggs.
The bulk of the book is devoted to recipes, including how to prepare various Indian spice mixtures. All of the recipes are Westernized versions of Indian foods and use ingredients that can be obtained in the West. Many are prepared using a wok. Johari presents recipes for snacks, dals, main dishes, salads, condiments, breads, desserts, and beverages.
Appendices include menu suggestions, and several special recipes for children and the elderly. He finishes with a list of spice and specialty food suppliers.
Readers interested in applying the ancient wisdom of Ayurveda healing to contemporary lifestyles will find both an excellent reference and delicious recipes in Ayurvedic Healing Cuisine.

Rating:
Summary: A must-have whether you're a vegetarian or not.
Review: I have been cooking for myself since I was very young, and this book almost entirely changed the way I think about food. Ayurvedic cooking may sound complicated with all the terms like "sattvic", "rajasic", "tamasic", the six tastes, etc, but it is not difficult to get used to, and gives you a great sense of satisfaction. I used to be intimidated by Indian recipes that had 100 ingredients I never heard of, but this book is not like that at all. He uses relatively few spices and I can easily find all the ingredients at an International grocery store that has a small Indian section. I've made something from this book every day since I got it, and it amazes me how quick and easy it is to produce a very nutritious and satisfying meal. It is the simplest and most nutritious type of cooking I've tried. I find it very convenient. Vegetarians who have not read this book are missing out. I, however, am not a strict vegetarian, and I still find this book very useful. I was especially interested in the preperations used by bodybuilders, wrestlers, and athletes in India. I am a strength athlete, myself, and I find these very useful, as I don't bother with any supplements. In "Dhanwantari", which I also highly recommend, he recommends a handful of sprouted chana (chickpeas) each day as a general tonic. I heard about this before, being used as a sort of protein supplement by Hindu wrestlers who could not afford almonds. This alone could be so beneficial to so many people. Everyone who eats should read this book. Especially people in this fast-food society. There is so much wisdom in the words of this man who is from a place where "electricity has never been seen, phones have never been drempt of, and cars can't reach." Namaste!