Ayurvedic Healing Cuisine

by Harish Johari

Book Overview

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... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0892819383
• ISBN13: 9780892819386
• Release Date: September 2000
• Publisher: Healing Arts Press
• Length: 272 Pages
• Weight: 1.35 lbs.
• Dimensions: 0.8" x 8.5" x 11.0"

Customer Reviews

excellent Ayurvedic information, standard recipes

The front part of this book has really excellent information on Ayurveda in general. The recipe section, however, has no information or recommendations about which dosa should or should not eat the prepared food. This might be confusing for someone new to Ayurveda and daunting for someone just looking for recipes that are dosa specific. It is, however, a classic and will be a part of my Ayurvedic reference library.

Round out your vegetarian cooking with some knowledge of the Ayurvedas

I am a vegetarian for ethical reasons and I enjoy cooking. There are a few cookbooks that I turn to from time to time for concepts and ideas. Recipes are how you learn to cook but as you get cooking, you learn what it is that makes your food taste good or feel good (we have all had meals, hopefully not at home, which left us feeling sick afterwards). I wanted to get some understanding of Ayurvedic principles underlying traditional Indian vegetarian cooking. I am not at all religious and some small parts of the book strike me as a bit unscientific in explaining why something might work or not. However, other parts of Ayurvedic theory of medicine make sense to me. What do I expect this book to do for me? I am already an experienced and good cook so I don't expect to learn new recipes. I bought this book because I wanted to know about Ayurvedic ingredient combinations that are optimal as well as to gain some knowledge of cooking for particular conditions (say stomach problems, chills...) which we are faced with in our daily lives with our families. And this I think is a unique contribution. The fantastic North Indian vegetarian recipes are just icing on the cake. I think any cook (vegetarian or otherwise) and those interested in holistic living should have this book in their collection. Here are the contents of the book: Editor's Note Introduction Part 1 An Introduction to Ayurveda Ch 1 Principles of Ayurveda Ch 2 Balanced Nutrition Ch 3 Foods and Their Healing Properties Ch 4 Guidelines for Preparing and Eating Foods Ch 5 Food and the Cycles of Nature Ch 6 Food and Consciousness Part 2 The Recipes Ch 1 Introduction to the Recipes Ch 2 Snacks Ch 3 Dals Ch 4 Savory Rice Dishes Ch 5 Vegetable Dishes Ch 6 Paneer Dishes Ch 7 Yogurt Dishes Ch 8 Salads Ch 9 Condiments Ch 10 Breads Ch 11 Desserts and Sweet Fruit Creams Ch 12 Beverages Appendices App A Menu Combinations App B Recipes for Children and the Elderly App C About Milk Glossary Sources of Supply Index

A must-have whether you're a vegetarian or not.

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!

Ayurvedic Healing Cuisine

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.