Ayurvedic Healing Cuisine
Format: PDF / Kindle (mobi) / ePub
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.
mucus, it is good to use homemade cottage cheese and whey. Milk taken with a pinch of saffron or milk in which fresh basil leaves have been boiled is somewhat more digestible. Milk in Ayurveda A milk fast, or milk kalpa, is a form of treatment used by homeopaths and Ayurvedic physicians for patients who have completely lost hope of living a healthy and happy life. Extremely weak or very elderly people should not go on a milk fast, nor should people suffering from chronic diseases, or those
intestines. Finely sliced or chopped onions mixed with lemon juice, a pinch of salt, and some freshly sliced or chopped red or green pepper, is a very popular salad among Muslims and onion-eating Hindus. Constant use of lemon juice with food or in food, or of lemon pickles keeps the body in good shape. In all preparations, however, the seeds should be removed. The seeds are to be used separately only for relief of nausea, as mentioned above. A special lemon drink call Shikangibin is very
Potatoes Serves 4 1 small green cabbage, cored and shredded 4 small or 2 large potatoes, peeled and cubed 1 teaspoon salt 2 tablespoons mustard oil or other vegetable oil 2 cloves garlic, finely sliced 1 teaspoon fenugreek seeds 1 teaspoon coriander seeds (optional) 1 whole dried red chili pepper In a heavy pan, steam the cabbage and potatoes over low heat until soft. (The cabbage contains enough liquid for steaming without adding water.) Once the vegetables are soft, add ½ teaspoon
teaspoon salt 2 medium tomatoes, quartered (optional) In a wok, heat the ghee over medium heat. Add the garlic and sauté for 2 minutes. Add the chili pepper and spinach and toss until the spinach wilts. Add the mushrooms and potatoes and cook until the liquid from the vegetables evaporates, about 30 to 35 minutes. Add the salt and tomatoes, and simmer until the tomatoes dissolve. Serve with puris or parathas. Sweet and Sour Pumpkin Serves 4 ¼ cup water 1 medium (2 pounds) pumpkin, peeled
remove the paratha from the skillet. A well-cooked paratha has a golden-reddish-brown color and puffs up like a balloon. Serve immediately or stack in a fresh bread cloth to keep warm until ready to serve. Variations For a different taste experience, any of the following ingredients may be added in small amounts to the Basic Dough before cooking parathas: onions, finely chopped any chopped green, leafy vegetable, such as spinach or fenugreek leaves salt pinch of asafoetida powder, or a few