The Ayurvedic Cookbook : A Personalized Guide to Good Nutrition and Health
Contents: Introduction/David Frawley. I. General Information: 1. History of Ayurveda. 2. Nutrition from an Ayurvedic perspective. 3. Discovering your constitution. 4. Attributes and nutritional needs of each constitution. 5. How to imbalance your constitution. 6. Understanding Ayurvedic nutrition: taste. 7. Digestion. 8. Food combining and preparation. 9. Balancing agni. 10. The digestive organs. 11. The Chakras and dietary change. 12. Eating with the seasons. 13. Getting ready to cook. 14. Planning balanced meals easily. 15. Menus: Tridoshic; Vata; Pitta; Kapha. II. Recipes: 16. Main dishes. 17. Curries. 18. Dairy. 19. Beans. 20. Kichadis. 21. Grains. 22. Breads. 23. Vegetables. 24. Fruits. 25. Soups. 26. Salads. 27. Condiments. 28. Snacks. 29. Desserts. 30. Beverages. 31. Breakfasts. III. Appendices: 1. Most frequently asked questions and answers. 2. Enlarged food guidelines for basic constitutional types. 3. Some basic information about nutrients. 4. Glossary of English and Sanskrit terms. 5. Good name equivalents in Latin, Sanskrit, Hindi. 6. Bibliography. Index.
"The Ayurvedic Cookbook gives a fresh new perspective on this ancient art of self-healing. Over 250 taste-tested recipes are specifically designed to balance each constitution, with an emphasis on simplicity, ease and sound nutrition. Receipes range from exotic Indian meals to old American favourites. Amadea Morningstar, M.A..a western trained nutritionist, and Urmila Desai, a supreb Indian cook, are both wellversed in a variety of healing traditions. The Ayurvedic Cookbook includes an in-depth discussion of Ayurvedic nutrition, tridoshic perspectives and ways to make dietary change that last." [Jacket]
