Ayurvedic Healing Cuisine (Anglais) Broché – 1 septembre 2000
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Johari first introduces the principles of Ayurveda, fully discussing the role of the five elements and describing the doshas--a way of classifying body types and temperments. He also explains that there are six tastes--sweet, sour, salty, bitter, pungent, and astringent. Each of the tastes has a different effect on the body. Foods are further classified as to whether they are hot or cold and heavy or light. These attributes also affect the body in various ways.
Understanding how foods interact with one another and how they effect the body provides a foundation for healthy eating. Johari maintains that "most diseases are the result of wrong eating habits and/or of eating antagonist foods."
He also includes information on the nutrients in food, such as protein and vitamins. That's followed by a section describing the healing properties of specific foods. He suggests using milk as a source of protein, rather than meat or eggs.
The bulk of the book is devoted to recipes, including how to prepare various Indian spice mixtures. All of the recipes are Westernized versions of Indian foods and use ingredients that can be obtained in the West. Many are prepared using a wok. Johari presents recipes for snacks, dals, main dishes, salads, condiments, breads, desserts, and beverages.
Appendices include menu suggestions, and several special recipes for children and the elderly. He finishes with a list of spice and specialty food suppliers.
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.
Here are the contents of the book:
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
App A Menu Combinations
App B Recipes for Children and the Elderly
App C About Milk
Sources of Supply
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.