How to apply Ayurvedic principles to your cooking with hundreds of delicious, easy recipes.
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Most Helpful Customer Reviews
67 of 68 people found the following review helpful:
5.0 out of 5 stars
If you're looking for delicious healthy food ...,
By jumpy1 (New York, NY) - See all my reviews
This review is from: The Ayurvedic Cookbook (Paperback)
Amadea Morningstar not only gives you delicious, simple recipes for meals but also recipes for medicinal drinks, based on Ayurveda. She talks about the spiritual side of cooking, which has affected my personal approach to cooking everything - not just these foods. She also gives good information on dairy and how it is best digested. The one recipe I keep coming back to in here is the one for banana muffins. No one can resist them! I change the flours at times, and find that this recipe is the best vegan muffin recipe I've ever found! BTW -if you are vegan or vegetarian, this book is an excellent resource.
40 of 40 people found the following review helpful:
5.0 out of 5 stars
excellent introduction into Ayurveda,
By
This review is from: The Ayurvedic Cookbook (Paperback)
I have been really pleased with the Ayurvedic Cookbook! It gives an excellent introduction into Ayurvedic nutritional theory, along with a self-exam so that you may determine your Dosha. There is a great index in the back which lists all foods according to their Dosha which makes menu planning easier. For the most part, the recipes are tasty and easy to prepare. You may find it difficult, however to locate some of the unique Indian spices and food items, especially if you are not living in a large metropolitan area. I did not care for some of the recipes as they were a little strange to my taste, but most were excellent!
47 of 48 people found the following review helpful:
4.0 out of 5 stars
Covers a wide range of cooking and health topics,
By John Risser jrisser@digitalchef.com (Napa Valley, CA) - See all my reviews
This review is from: The Ayurvedic Cookbook (Paperback)
Covering the ancient science of Ayurvedism in one book and relating that science to your daily menu is no easy task. Yet this book does so quite well, and is appropriate for the beginner or the expert. If you know very little, you can learn how to determine your own dosha and begin assessing what foods are best for you. If you are beyond that, you will benefit from the many insights offered in a wide range of topics including seasonal and daily diets, nutrition, ingredients, and of course the recipes. As a chef with an interest in healthful cuisines, I must admit that some of the recipes are a bit bland. However, as the book points out, our taste buds have become accustomed to excessive salt and these recipes allow you to experience the pure flavors of the ingredients. Some recipes are completely delicious, such as Spicy Cumin Eggplant or Cream of Greens Soup. Another benefit of this book is that most of the ingredients are easy to find, which can be a problem for American cooks trying to make Indian food.
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