Ayurvedic Food Culture and Recipes by Dr. Vinod Verma Ayurvedic food means a harmonious combination of food products prepared with various seeds, herbs and spices in order to create equilibrium in your body and to rejuvenate you. This food should increase ‘ojas’ (immunity and vitality) in the body. The preparation of the food, the way it is consumed and its quantity also play a significant role. The quality of the food should be according to the place, weather, climate, specific situation (like fatigue, sickness, stress etc.) and the fundamental nature of an individual. The food preparation should be balanced in relation to the five fundamental elements (ether, air, fire, water and earth) of which the whole universe is made and in addition the equilibrium should be sought in the above-described factors. It is essential to know all these basic factors to comprehend properly about the Ayurvedic food preparations. This book is a key to health for those who wish to live a long, healthy and disease-free life with optimum energy level. Ayurvedic cooking does not mean ‘Indian cooking’ and Ayurvedic cooking preparations do not have to be Indian. Ayurvedic principles are largely followed in many traditional homes in India. Nevertheless, not all Indian foods are prepared according to the principles of Ayurveda. Most existing books on Ayurvedic cooking are simply Indian cookbooks and those too at times are westernised. For example, the wheat bread eaten in most Indian homes is made with dough prepared simply with flour and water and this flat bread is baked on an iron pan. It is called chapati and it is freshly made for each meal. There is no salt or fat in the chapatis. They may be slightly smeared with ghee (clarified butter) on the top after they are ready. The chapatis are eaten with various vegetable or meat preparations, which are salted. However, to my utter surprise, many of the so called Ayurvedic cookbooks had instructed to add salt in the dough for chapatis, obvious
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This book gives fresh and new perspective on this ancient art of self-healing. Over 250 taste-tested recipes are specifically designed to balance each constitution.
Ayurveda is widely considered to be one of the oldest health care traditions still in practice today. Originating in India over 3,000 years ago, it is now increasingly recognized and practiced globally including in many European countries and the United States. Food and nutrition play a crucial role in the health care wisdom of Ayurveda. The Ayurvedic Science of Food and Nutrition discusses the various principles of healthy eating as prescribed by Ayurveda. Divided into three sections, it addresses the fundamentals, the clinical applications, and the future challenges of Ayurveda. Specifically, the book discusses issues such as the concept of diet, the use of food as medicine, especially to treat diabetes and cancer, convalescent food practices, and fasting therapy. The Ayurvedic Science of Food and Nutrition is unique in that it is one of the only books to investigate the scientific rationale behind Ayurveda, enabling this health care tradition to potentially be incorporated into a Western clinical practice model when this latter conventional therapy is found to be ineffective.
An authentic guide of the Ayurvedic approach to food and tasty vegetarian cooking. The recipes are formulated using herbs and spices to help balance the constitution of each person. The effects of the foods on individual constitution are included with every recipe together with the medicinal properties of many of the foods. This is a cookbook and much more.
Ayurvedic Food Culture and Recipes: Health, healing and vigour with balanced nutrition, appropriate quantity and quality of food and by observing the related principles of consumption
During the recent years, Ayurvedic wisdom has been propagated by religious or sectarian gurus rather….