Ayurveda Cooking for Beginners is a helpful resource for the burgeoning Ayurvedic practitioner or inquisitive epicurean. Whether you have been dabbling in Ayurveda for a while or are completely new to the concept, Laura Plumb’s book clearly articulates the science and methodology behind the system while providing fun, flavorful, and healthful recipes for practice.
I had been experimenting with Ayurveda for several years when I bought the book. Having read through several Ayurveda books that were touted to be for beginners but lacked approachability, I was pleased to discover that this book was a comprehensive snapshot into the way Ayurveda works, including explanations about doshas, their relationships to flavors and seasons, and how it comes together to help a person stay well. This is pertinent in Ayurveda, for without it, the recipes may not make sense to someone.
Ayurveda Cooking for Beginners is not just a cookbook. It is a jumping off point to begin creating the space for an Ayurvedic lifestyle. By incorporating many of these recipes into my weekly meal plans, it has taught me to plan in advance in a way I never did before. It has encouraged me to pay attention to how flavors coalesce; how and why my body responds; and to really be present in the preparation and consumption of my meals.
A person can keep it simple by focusing on the basics presented in the book, such as the various kinds of milk (almond, pumpkin, or coconut—you will never want to buy store-bought again!) and seasonal spices, each of which is easy to incorporate into an existing diet. Or a person can really dig in and incorporate a number of these stand-alone recipes in their weekly meal plan. You can begin with recipes that have fewer steps and slowly expand as you become comfortable and familiar with the processes.
Experienced cooks will enjoy the more intricate recipes, such as the Cauliflower Tacos, Cabbage Salad, or the Crusty Apple Pie. Meanwhile, novice chefs and those who rarely cook can still enjoy the simplicity and time-saving recipes, such as the Sweet Potato Jackets, Chocolate Pudding, Pistachio Rice with Tahini Yogurt, and the various kinds of milk, teas, and sauces/snacks presented in the book.
This book includes unique ingredients and methods for cooking, which encourages experimentation and play in the kitchen. It’s easy to become overwhelmed when working with unfamiliar ingredients. Yet, Ayurveda for Beginners encourages the home chef to have few expectations. Laura includes helpful anecdotes at the beginning of each recipe. She shares her experiences making the dish for the first time herself (e.g., chapatis) or provides tips and variations for the dish. The endnotes provide the ideal dosha and season matches as well as additional pairings or suggestions.
While you can cook these recipes as presented in the book, you can also serve them alongside some of your existing favorites. For example, I love making the spinach paneer and serving it alongside curried lentils. The ginger tea has also become a favorite, and when I need more anti-inflammatory food in my diet, I add turmeric root to it.
I have incorporated many of these recipes into my yoga retreats and workshops. The feedback is outstanding. Hands down the Cauliflower Tacos turn every head. (Some of our family favorites are listed above.)
In my experience, it’s rare that a person buys a cookbook and uses it daily or weekly. I have dozens of cookbooks—each lovely in their own ways—but this is the first time I have returned to a book so repeatedly that I have memorized many of the recipes.
Side Note: While not everyone will appreciate this books’ minimal inclusion of food images or other conventional cookbook approaches, those who are adventurous, curious, experimental, and have a general love of food and wellness have a lot to gain from this book.
Ayurveda is different from other dietary structures. It’s not about counting calories or grams, measuring portions, avoiding specific food groups, or loading up on particular food groups. It’s an energetic food science and may not satisfy a person who is looking for predictably measurable outcomes. It will, however, satisfy those who enjoy digging beneath the surface of what and how we eat.
Pictured: Variation on Laura's chocolate pudding.
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From the Publisher
Begin your Ayurvedic cooking journey with:
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|---|---|---|
An Ayurvedic overviewExplore the wisdom of Ayurvedic eating in a simple, accessible, beginners’ guide full of information you can apply—and start benefiting from—right away. |
Guidance for all body typesTake a quiz to find out which dosha, or body type, you are, and discover how to apply the nutritional guidance in this book to suit your unique needs. |
100+ Recipes and 4 seasonal meal plansDelve in to a wide variety of simple, flexible recipes, along with sample meal plans to keep your body balanced in spring, summer, fall, and winter. |
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An Opportunity for Play & Experimentation in the Kitchen
Reviewed in the United States on September 27, 2018
Ayurveda Cooking for Beginners is a helpful resource for the burgeoning Ayurvedic practitioner or inquisitive epicurean. Whether you have been dabbling in Ayurveda for a while or are completely new to the concept, Laura Plumb’s book clearly articulates the science and methodology behind the system while providing fun, flavorful, and healthful recipes for practice.I had been experimenting with Ayurveda for several years when I bought the book. Having read through several Ayurveda books that were touted to be for beginners but lacked approachability, I was pleased to discover that this book was a comprehensive snapshot into the way Ayurveda works, including explanations about doshas, their relationships to flavors and seasons, and how it comes together to help a person stay well. This is pertinent in Ayurveda, for without it, the recipes may not make sense to someone.Ayurveda Cooking for Beginners is not just a cookbook. It is a jumping off point to begin creating the space for an Ayurvedic lifestyle. By incorporating many of these recipes into my weekly meal plans, it has taught me to plan in advance in a way I never did before. It has encouraged me to pay attention to how flavors coalesce; how and why my body responds; and to really be present in the preparation and consumption of my meals.A person can keep it simple by focusing on the basics presented in the book, such as the various kinds of milk (almond, pumpkin, or coconut—you will never want to buy store-bought again!) and seasonal spices, each of which is easy to incorporate into an existing diet. Or a person can really dig in and incorporate a number of these stand-alone recipes in their weekly meal plan. You can begin with recipes that have fewer steps and slowly expand as you become comfortable and familiar with the processes.Experienced cooks will enjoy the more intricate recipes, such as the Cauliflower Tacos, Cabbage Salad, or the Crusty Apple Pie. Meanwhile, novice chefs and those who rarely cook can still enjoy the simplicity and time-saving recipes, such as the Sweet Potato Jackets, Chocolate Pudding, Pistachio Rice with Tahini Yogurt, and the various kinds of milk, teas, and sauces/snacks presented in the book.This book includes unique ingredients and methods for cooking, which encourages experimentation and play in the kitchen. It’s easy to become overwhelmed when working with unfamiliar ingredients. Yet, Ayurveda for Beginners encourages the home chef to have few expectations. Laura includes helpful anecdotes at the beginning of each recipe. She shares her experiences making the dish for the first time herself (e.g., chapatis) or provides tips and variations for the dish. The endnotes provide the ideal dosha and season matches as well as additional pairings or suggestions.While you can cook these recipes as presented in the book, you can also serve them alongside some of your existing favorites. For example, I love making the spinach paneer and serving it alongside curried lentils. The ginger tea has also become a favorite, and when I need more anti-inflammatory food in my diet, I add turmeric root to it.I have incorporated many of these recipes into my yoga retreats and workshops. The feedback is outstanding. Hands down the Cauliflower Tacos turn every head. (Some of our family favorites are listed above.)In my experience, it’s rare that a person buys a cookbook and uses it daily or weekly. I have dozens of cookbooks—each lovely in their own ways—but this is the first time I have returned to a book so repeatedly that I have memorized many of the recipes.Side Note: While not everyone will appreciate this books’ minimal inclusion of food images or other conventional cookbook approaches, those who are adventurous, curious, experimental, and have a general love of food and wellness have a lot to gain from this book.Ayurveda is different from other dietary structures. It’s not about counting calories or grams, measuring portions, avoiding specific food groups, or loading up on particular food groups. It’s an energetic food science and may not satisfy a person who is looking for predictably measurable outcomes. It will, however, satisfy those who enjoy digging beneath the surface of what and how we eat.Pictured: Variation on Laura's chocolate pudding.
Reviewed in the United States on September 27, 2018
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Reviewed in the United States 🇺🇸 on September 27, 2018
I had been experimenting with Ayurveda for several years when I bought the book. Having read through several Ayurveda books that were touted to be for beginners but lacked approachability, I was pleased to discover that this book was a comprehensive snapshot into the way Ayurveda works, including explanations about doshas, their relationships to flavors and seasons, and how it comes together to help a person stay well. This is pertinent in Ayurveda, for without it, the recipes may not make sense to someone.
Ayurveda Cooking for Beginners is not just a cookbook. It is a jumping off point to begin creating the space for an Ayurvedic lifestyle. By incorporating many of these recipes into my weekly meal plans, it has taught me to plan in advance in a way I never did before. It has encouraged me to pay attention to how flavors coalesce; how and why my body responds; and to really be present in the preparation and consumption of my meals.
A person can keep it simple by focusing on the basics presented in the book, such as the various kinds of milk (almond, pumpkin, or coconut—you will never want to buy store-bought again!) and seasonal spices, each of which is easy to incorporate into an existing diet. Or a person can really dig in and incorporate a number of these stand-alone recipes in their weekly meal plan. You can begin with recipes that have fewer steps and slowly expand as you become comfortable and familiar with the processes.
Experienced cooks will enjoy the more intricate recipes, such as the Cauliflower Tacos, Cabbage Salad, or the Crusty Apple Pie. Meanwhile, novice chefs and those who rarely cook can still enjoy the simplicity and time-saving recipes, such as the Sweet Potato Jackets, Chocolate Pudding, Pistachio Rice with Tahini Yogurt, and the various kinds of milk, teas, and sauces/snacks presented in the book.
This book includes unique ingredients and methods for cooking, which encourages experimentation and play in the kitchen. It’s easy to become overwhelmed when working with unfamiliar ingredients. Yet, Ayurveda for Beginners encourages the home chef to have few expectations. Laura includes helpful anecdotes at the beginning of each recipe. She shares her experiences making the dish for the first time herself (e.g., chapatis) or provides tips and variations for the dish. The endnotes provide the ideal dosha and season matches as well as additional pairings or suggestions.
While you can cook these recipes as presented in the book, you can also serve them alongside some of your existing favorites. For example, I love making the spinach paneer and serving it alongside curried lentils. The ginger tea has also become a favorite, and when I need more anti-inflammatory food in my diet, I add turmeric root to it.
I have incorporated many of these recipes into my yoga retreats and workshops. The feedback is outstanding. Hands down the Cauliflower Tacos turn every head. (Some of our family favorites are listed above.)
In my experience, it’s rare that a person buys a cookbook and uses it daily or weekly. I have dozens of cookbooks—each lovely in their own ways—but this is the first time I have returned to a book so repeatedly that I have memorized many of the recipes.
Side Note: While not everyone will appreciate this books’ minimal inclusion of food images or other conventional cookbook approaches, those who are adventurous, curious, experimental, and have a general love of food and wellness have a lot to gain from this book.
Ayurveda is different from other dietary structures. It’s not about counting calories or grams, measuring portions, avoiding specific food groups, or loading up on particular food groups. It’s an energetic food science and may not satisfy a person who is looking for predictably measurable outcomes. It will, however, satisfy those who enjoy digging beneath the surface of what and how we eat.
Pictured: Variation on Laura's chocolate pudding.
An Opportunity for Play & Experimentation in the Kitchen
Reviewed in the United States 🇺🇸 on September 27, 2018
Ayurveda Cooking for Beginners is a helpful resource for the burgeoning Ayurvedic practitioner or inquisitive epicurean. Whether you have been dabbling in Ayurveda for a while or are completely new to the concept, Laura Plumb’s book clearly articulates the science and methodology behind the system while providing fun, flavorful, and healthful recipes for practice.Reviewed in the United States 🇺🇸 on September 27, 2018
I had been experimenting with Ayurveda for several years when I bought the book. Having read through several Ayurveda books that were touted to be for beginners but lacked approachability, I was pleased to discover that this book was a comprehensive snapshot into the way Ayurveda works, including explanations about doshas, their relationships to flavors and seasons, and how it comes together to help a person stay well. This is pertinent in Ayurveda, for without it, the recipes may not make sense to someone.
Ayurveda Cooking for Beginners is not just a cookbook. It is a jumping off point to begin creating the space for an Ayurvedic lifestyle. By incorporating many of these recipes into my weekly meal plans, it has taught me to plan in advance in a way I never did before. It has encouraged me to pay attention to how flavors coalesce; how and why my body responds; and to really be present in the preparation and consumption of my meals.
A person can keep it simple by focusing on the basics presented in the book, such as the various kinds of milk (almond, pumpkin, or coconut—you will never want to buy store-bought again!) and seasonal spices, each of which is easy to incorporate into an existing diet. Or a person can really dig in and incorporate a number of these stand-alone recipes in their weekly meal plan. You can begin with recipes that have fewer steps and slowly expand as you become comfortable and familiar with the processes.
Experienced cooks will enjoy the more intricate recipes, such as the Cauliflower Tacos, Cabbage Salad, or the Crusty Apple Pie. Meanwhile, novice chefs and those who rarely cook can still enjoy the simplicity and time-saving recipes, such as the Sweet Potato Jackets, Chocolate Pudding, Pistachio Rice with Tahini Yogurt, and the various kinds of milk, teas, and sauces/snacks presented in the book.
This book includes unique ingredients and methods for cooking, which encourages experimentation and play in the kitchen. It’s easy to become overwhelmed when working with unfamiliar ingredients. Yet, Ayurveda for Beginners encourages the home chef to have few expectations. Laura includes helpful anecdotes at the beginning of each recipe. She shares her experiences making the dish for the first time herself (e.g., chapatis) or provides tips and variations for the dish. The endnotes provide the ideal dosha and season matches as well as additional pairings or suggestions.
While you can cook these recipes as presented in the book, you can also serve them alongside some of your existing favorites. For example, I love making the spinach paneer and serving it alongside curried lentils. The ginger tea has also become a favorite, and when I need more anti-inflammatory food in my diet, I add turmeric root to it.
I have incorporated many of these recipes into my yoga retreats and workshops. The feedback is outstanding. Hands down the Cauliflower Tacos turn every head. (Some of our family favorites are listed above.)
In my experience, it’s rare that a person buys a cookbook and uses it daily or weekly. I have dozens of cookbooks—each lovely in their own ways—but this is the first time I have returned to a book so repeatedly that I have memorized many of the recipes.
Side Note: While not everyone will appreciate this books’ minimal inclusion of food images or other conventional cookbook approaches, those who are adventurous, curious, experimental, and have a general love of food and wellness have a lot to gain from this book.
Ayurveda is different from other dietary structures. It’s not about counting calories or grams, measuring portions, avoiding specific food groups, or loading up on particular food groups. It’s an energetic food science and may not satisfy a person who is looking for predictably measurable outcomes. It will, however, satisfy those who enjoy digging beneath the surface of what and how we eat.
Pictured: Variation on Laura's chocolate pudding.
Images in this review
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Top reviews from other countries
A. C. johnson
The best cookbook I’ve ever bought. Pleasantly surprised. Delicious easy recipes. Also, fascinating to read
Reviewed in the United Kingdom 🇬🇧 on May 27, 2018M A L
Easy to follow and make
Reviewed in the United Kingdom 🇬🇧 on February 2, 2023
