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Synopsis
Ayurveda is an ancient Indian system of health and healing based in the principle that each human being is unique, and has a distinct individual constitution, genetic inheritance, and predisposition to certain ailments. This excellent Ayurvedic cookbook allows you to easily implement Ayurvedic principles in your cooking and improve your health without devoting long hours of study to the subject or breaking your budget. Learn how to cure insomnia and indigestion, even mood swings, just by making food choices based on your Ayurvedic constitution. The recipes include familiar favourites - such as baked apples, chicken burgers, and potato salad - making it a practical addition to your kitchen and home. This refreshed edition has an updated preface, a new layout and a new cover with 4-color photography.
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Ayurveda originated in India, beginning around 3000 BC. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Back Cover
Ayurveda originated in India, beginning around 3000 BC. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Back Cover
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Customer Reviews
Most Helpful Customer Reviews
71 of 73 people found the following review helpful
Format:Paperback
A very clearly presented and illustrated book explaining the basic principles of Ayurveda. The recipies are divided into three sections, so that having completed the 'self test' to discover your body type, you can then choose from over 70 delicious recipies. These include non vegetarian recipies, all of which are very simple to prepare from ingredients which are readily available. An excellent introduction to Ayurveda - 'the science of life'.
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
14 reviews
26 of 26 people found the following review helpful
perfect for the lazy healthnut
26 Jun 2005
Format:Paperback
This book has easy to follow/easy to cook recipes. I've already made two of the recipes, neither of which required obscure or expensive foods, and both of which were very easy to make. Both recipes took 20 minutes TOTAL - preparation & cooking time - to make, which is an added bonus since I find many veggie/health recipes to be very consuming. To top it off, the results are tasty. One word of caution - some of these recipes are a little ayurvedic suspicious - there are some foods which one may consider to be unfriendly to certain doshas but are listed underneath the dosha recipe anyway.
35 of 37 people found the following review helpful
This cookbook is a gem!
24 Feb 2000
Format:Paperback
The author has taken the principles of Ayurveda and applied them to the American palate, food supply, and lifestyle. For example, if you suffer from constipation, heartburn, or sinus congestion, you will be gently steered to the food choices that help alleviate those problems, without having to become a vegetarian or go out of your way for exotic ingredients. Well organized, with lots of simple menu ideas enjoyed by everyone. Thank you, Eileen!
23 of 24 people found the following review helpful
Too close to the American diet
22 Oct 2008
Format:Paperback|Amazon Verified Purchase
The reason I bought this book was that it had "quick and easy" in the title. The title should read, "quick and easy, and heavily Americanized 'claims to be' Ayurvedic cooking."
I have read several books on Ayurveda and Ayurvedic cooking. This cookbook deviates from the others. The recipes are more Americanized. Cheese, meat and pasta are used in a large percentage of the recipes. In this cookbook, the spices and herbs used in the recipes are typical of French, American or Italian cuisine: basil, marjoram, thyme, parsley, dill and spearmint leaves. In addition, the author combines cottage cheese and fresh fruit; in other Ayurvedic cookbooks, fresh fruit is recommended to be eaten alone. Mayonnaise, "a shocker", is also used in several of the recipes in this cookbook. How can this author claim that it is Ayurvedic cooking? I do not even consider this a cookbook for healthy eaters.
The benefits of Ayurvedic cooking are food combining and the more typically Indian spices: turmeric power, cumin seeds, and hing. Better Ayurvedic cookbooks are: The Ayurvedic Cookbook by Amadea Morningstar with Urmila Desai; The Chopra Center Cookbook by Deepak Chopra, MD; Eat, Taste, Heal by Thomas Yarema, MD, Daniel Rhoda, and Chef Johnny Brannigan; and Ayurvedic Cooking for Westerners by Amadea Morningstar.
I have read several books on Ayurveda and Ayurvedic cooking. This cookbook deviates from the others. The recipes are more Americanized. Cheese, meat and pasta are used in a large percentage of the recipes. In this cookbook, the spices and herbs used in the recipes are typical of French, American or Italian cuisine: basil, marjoram, thyme, parsley, dill and spearmint leaves. In addition, the author combines cottage cheese and fresh fruit; in other Ayurvedic cookbooks, fresh fruit is recommended to be eaten alone. Mayonnaise, "a shocker", is also used in several of the recipes in this cookbook. How can this author claim that it is Ayurvedic cooking? I do not even consider this a cookbook for healthy eaters.
The benefits of Ayurvedic cooking are food combining and the more typically Indian spices: turmeric power, cumin seeds, and hing. Better Ayurvedic cookbooks are: The Ayurvedic Cookbook by Amadea Morningstar with Urmila Desai; The Chopra Center Cookbook by Deepak Chopra, MD; Eat, Taste, Heal by Thomas Yarema, MD, Daniel Rhoda, and Chef Johnny Brannigan; and Ayurvedic Cooking for Westerners by Amadea Morningstar.
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