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Ayurvedic Healing Cuisine, by Harish Johari
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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 introduction to the Ayurvedic science of healthy eating.
• Includes 200 vegetarian recipes to improve health and longevity.
• By Harish Johari, the bestselling author of Chakras, Tools for Tantra, and Numerology.
One of the oldest systems of medicine in the world, the Indian science of Ayurveda views the human being as intimately connected with the environment and all other life forms. It prescribes various methods of synchronizing ourselves with the world around us, placing great emphasis on diet and the specific attributes of different foods. Following these ancient guidelines, Harish Johari offers a clear and concise introduction to the principles of Ayurvedic eating and explains the healing qualities that foods and spices impart according to their subtle energies. He suggests special combinations to heal and balance both body and mind and includes 200 vegetarian recipes.
- Sales Rank: #489062 in Books
- Brand: Brand: Healing Arts Press
- Published on: 2000-09
- Released on: 2000-09-01
- Original language: English
- Number of items: 1
- Dimensions: 11.00" h x .70" w x 8.50" l,
- Binding: Paperback
- 272 pages
- Used Book in Good Condition
Review
"A fine introduction both to the science of Ayurveda and to its cuisine." (Hinduism Today)
"Harish Johari is Ayurveda's renaissance man." (Yoga Journal)
"A delightfully healthy way to broaden your palate to include the delicacies of India." (NAPRA Review)
"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." (Sandra I. Smith, The Midwest Book Review)
"Exceptional." (Today's Books, March 6, 2001)
"This book offers much for readers to digest, and it is an invitation to new and healthy experiences with food." (Catholic Women's NETWORK, March/April/May 2001)
"With 200 recipes to improve well-being and longevity, the book exalts the healing qualities of various foods and spices." (PJ Birosik, Nexus, July/August 2002)
"Unlike the recipes in many other Indian cookbooks, the simplicity of Johari's dishes makes it possible to prepare an Indian meal without spending an entire day at the task." (Vegetarian Times)
From the Back Cover
HEALTH / COOKING
“Unlike the recipes in many other Indian cookbooks, the simplicity of Johari’s dishes makes it possible to prepare an Indian meal without spending an entire day at the task.”
--Vegetarian Times
“A fine introduction both to the science of Ayurveda and to its cuisine.”
--Hinduism Today
“Harish Johari is Ayurveda’s renaissance man.”
--Yoga Journal
“A delightfully healthy way to broaden your palate to include the delicacies of India.”
--NAPRA Review
One of the oldest systems of medicine in the world, the Indian science of Ayurveda views the human being as intimately connected with the environment and all other life forms. I t prescribes various methods of synchronizing ourselves with the world around us, placing great emphasis on diet and the specific attributes of different foods. Following these ancient guidelines, Harish Johari offers a clear and concise introduction to the principles of Ayurvedic eating and explains the healing qualities that foods and spices impart according to their subtle energies. He suggests special combinations to heal and balance both body and mind and includes 200 vegetarian recipes.
HARISH JOHARI (1934-1999) was a painter, sculptor, composer, and scholar of Tantra and Ayurveda. He authored 12 books on Eastern spirituality, including Ayurvedic Massage; Chakras; Tools for Tantra; Breath, Mind, and Consciousness; The Birth of the Ganga; and Dhanwantari, and produced several audiocassettes and CDs of mantra meditations.
About the Author
Harish Johari (1934-1999) was a painter, sculptor, composer, and scholar of Tantra and Ayurveda. He authored 12 books on Eastern spirituality, including Ayurvedic Massage; Chakras; Tools for Tantra; Breath, Mind, and Consciousness; The Birth of the Ganga; and Dhanwantari, and produced several audiocassettes and CDs of mantra meditations.
Most helpful customer reviews
24 of 24 people found the following review helpful.
Good book but NOT for beginners
By Nat Kat
Ayurvedic Healing Cuisine has some delicious recipes but this book is only useful if you are an experienced cook and have plenty of time. Last night I made the Kofta recipe on p.83. Delicious, but 2+ hours prep time. I am an ex-professional cook (western style) and new to Indian & Ayurvedic cooking. This book sat on my shelf for 3 months until I developed skills to use it. Also, the instructions simply don't work. The Chila recipe on p. 104 needs water added to the batter to make it thin enough to pour. Nowhere in the instructions. The Kofta recipe was impossible as written. I had to "wing it". The results were delicious, but both recipes needed "tweaking" or they would have ended-up as compost instead of on the table.
For beginners and for recipes with 20-30 minute prep times, I recommend Usha Lad's book. Hers is hands-down the best beginners book for ayurvedic and Indian cooking. You can use her recipes right from the book exactly as written.
In spite of its flaws as a cook book, Ayurvedic Healing Cuisine has great material on Ayurvedic principles including seasonal menus and food correspondences for days of the week. Very worthwhile for serious students of ayurveda.
As a cookbook, you must deal with flaws:
1. elaborate recipes with no prep times listed (I estimate 1-3 hours for many of them).
2. Recipes which require soaking ingredients a day in advance - pretty normal for Indian food BUT it would help if this info was presented on top instead of buried 3 or 6 lines down as: "Surprise! You can't cook this today!"
3. You must possess sufficient cooking skills and appetite for experimentation to TWEAK the recipes, because they don't work as written.
In spite of these difficulties, both recipes I cooked were yummy and healthy and it gets easier the 2nd time if you keep notes or remember how you tweaked the recipe to make it work.
40 of 41 people found the following review helpful.
Round out your vegetarian cooking with some knowledge of the Ayurvedas
By Rad
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
29 of 29 people found the following review helpful.
excellent Ayurvedic information, standard recipes
By Damara Shanmugan
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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