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"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."
Hinduism Today
A fine introduction both to the science of Ayurveda and to its cuisine.
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Most Helpful Customer Reviews
3 of 3 people found the following review helpful
Format:Paperback
I bought this book because I am very interested in Ayurveda and also enjoy cooking. Since I mostly cook Indian food, I was looking for an Ayurvedic recipe book containing actual Indian recipes. This book did not disappoint. I think that some westerners who have become interested in Ayurveda through a desire to detox or cleanse or whatever will be taken back a little by this book - Ayurveda is not all about raw foods and fresh fruit smoothies/juices like many health systems. In fact, Ayurveda says that cooked food is digested more easily and is to be preferred. There's also plenty of ghee and other dairy items in this book. However, the recipes are healthy, delicious and well explained. So long as you have a proper understanding of what Ayurveda is, you will not be disappointed.
10 of 13 people found the following review helpful
Format:Paperback
The book has an interesting introducion, however it does not contain much more knowledge than that which the average Indian already has. Likewise the cuisine has very little ayurved involved and is much more Gujurati, and is Ghee laden.
You'd be better off speaking to an indian-born person and taking a few cooking lessons from them as opposed to buying this book.
Most Helpful Customer Reviews on Amazon.com (beta)
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4 reviews
61 of 66 people found the following review helpful
Ayurvedic Healing Cuisine
19 May 2002
Format:Paperback
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.
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.
29 of 30 people found the following review helpful
Round out your vegetarian cooking with some knowledge of the Ayurvedas
19 July 2007
Format:Paperback|Amazon Verified Purchase
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
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
18 of 18 people found the following review helpful
excellent Ayurvedic information, standard recipes
1 Dec 2007
Format:Paperback|Amazon Verified Purchase
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.
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