How to apply Ayurvedic principles to your cooking with hundreds of delicious, easy recipes.

Foreword

Yogi Amrit Desai

Introduction

Dr. David Frawley

PART ONE General Information

History of Ayurveda

1

(4)

Nutrition from an Ayurvedic Perspective

5

(3)

Discovering Your Constitution

8

(5)

Attributes and Nutritional Needs of Each Constitution

13

(7)

How to Imbalance your Constitution

20

(1)

Understanding Ayurvedic Nutrition: Taste

21

(5)

Digestion

26

(2)

Food Combining and Preparation

28

(1)

Balancing Agni

29

(1)

The Digestive Organs

29

(4)

The Chakras and Dietary Change

33

(5)

Eating with the Seasons

38

(3)

Getting Ready to Cook

41

(3)

Planning Balanced Meals Easily

44

(2)

Menus

Tridoshic

46

(5)

Vata

51

(6)

Pitta

57

(7)

Kapha

64

(7)

PART TWO Recipes

Main Dishes

71

(1)

Curries

72

(8)

Dairy

80

(8)

Beans

88

(27)

Kichadis

115

(11)

Grains

126

(14)

Breads

140

(7)

Vegetables

147

(27)

Fruits

174

(12)

Soups

186

(14)

Salads

200

(15)

Condiments

215

(11)

Snacks

226

(8)

Desserts

234

(19)

Beverages

253

(20)

Breakfasts

273

(54)

PART THREE Appendices

Appendix I: Most Frequently Asked Questions and Answers

287

(3)

Appendix II: Enlarged Food Guidelines for Basic Constitutional Types

290

(12)

Appendix III: Some Basic Information about Nutrients

302

(4)

Appendix IV: Glossary of English and Sanskrit Terms

306

(11)

Appendix V: Food Name Equivalents in Latin, Sanskrit, Hindi

317

(7)

Appendix VI: Bibliography

324

(3)

Index

327

(24)

About the Authors

351

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