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.
over low heat, stirring constantly. When the wheat changes color, add the hot water and bring to a boil. Reduce the heat and add the dates; cook for 3 minutes. Add the milk and bring just to the boiling point; remove from the heat. Stir in the raisins, almond paste, and coconut powder. Cool until lukewarm and stir in the fresh cardamom. Stir and serve. Appendix C ABOUT MILK TYPES OF COW’S MILK In general, milk from a black cow is highly praised and recommended. It is said that such milk
than any other vegetable food. Because of this they provide more calories than any grain, legume, or fruit. Their taste is delicate and refined, and their food value is particularly healthy for young, growing people when combined with dates, raisins, figs, or apricots. They are slightly laxative in effect. The high nutritional value of nuts raises the nutritional level of foods they are combined with; hence, their use since the early stirrings of man in curries, rice, and sweet dishes. For good
coarsely chopped fresh spinach Sift the chick-pea flour into a bowl and add the water, a little at a time, until a paste forms. Add all of the spices and whip the paste with an egg beater or in a blender. Drop a small amount of the mixture into a cup of water. If the paste floats, it is ready to cook. In a heavy pan or wok, heat the ghee over medium heat. When the ghee is hot but not smoking, dip the vegetables, one piece at a time, into the chick-pea paste (make sure vegetables are completely
removed with a slotted spoon. Whole Moong Dal Soup with Spices Serves 4 4 cups water ½ teaspoon ground turmeric ¼ teaspoon ground coriander ½ teaspoon salt 1 cup dried whole moong beans, washed, soaked, and drained Tarka: 1 tablespoon ghee seeds of 1 black cardamom pod, crushed 1 dried red chili pepper, crushed pinch of asafoetida powder In a heavy pan, combine the water, turmeric, coriander, and salt and bring to a boil. Add the moong beans, cover, and cook over medium-high heat
nutmeg, cinnamon, ginger, or cloves. A tarka is usually part of a basic raita. Basic Raita with Tarka Serves 4 2 cups plain yogurt pinch of salt Tarka: 1½ teaspoons ghee ½ teaspoon black cumin seeds 1 teaspoon sesame seeds pinch of asafoetida powder 1 teaspoon dried mint leaves (optional), for serving In a large bowl, combine the yogurt and salt. In a ladle or small frying pan, heat the ghee. Add the spices and sauté until well-toasted and fragrant. Add the sizzling Tarka to the