Ayurvedic Healing Cuisine
| Author | : | |
| Rating | : | 4.31 (841 Votes) |
| Asin | : | 0892819383 |
| Format Type | : | paperback |
| Number of Pages | : | 272 Pages |
| Publish Date | : | 0000-00-00 |
| Language | : | English |
DESCRIPTION:
"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 Wom
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. • Includes 200 vegetarian recipes to improve health and longevity. • By Harish Johari, the bestselling author of Chakras, Tools for Tantra, and Numerology. It prescribes various methods of synchronizing ourselves with the world around us, placing great emphasis on diet and the specific attributes of different foods. He suggests special combinations to heal and balance both body and mind and includes 200 vegetarian recipes.. 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. • Provides a complete introduction to the Ayurvedic science of healthy eating. Ayurvedic Healing Cuisine explains the healing qualities of various foods and spices and recommends combinations appropriate for specific conditions of body and mind
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
"Round out your vegetarian cooking with some knowledge of the Ayurvedas" according to 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 wor. "excellent Ayurvedic information, standard recipes" according to 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.. Ayurvedic Healing Cuisine 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 an