Ayurvedic Healing Cuisine

Editor's Note

Introduction


Part I: An Introduction to Ayurveda
1. Principles of Ayurveda
2. Balanced Nutrition
3. Foods and Their Healing Properties
4. Guidelines for Preparing and Eating Foods
5. Food and the Cycles of Nature
6. Food and Consciousness

Part II: The Recipes
1. Introduction to the Recipes
2. Snacks
3. Dals
4. Savory Rice Dishes
5. Vegetable Dishes
6. Paneer Dishes
7. Yogurt Dishes
8. Salads
9. Condiments
10. Breads
11. Desserts and Sweet Fruit Creams
12. Beverages


Appendices
Appendix A  Menu Combinations
Appendix B  Recipes for Children and the Elderly
Appendix C  About Milk

Glossary

Sources of Supply

Index

Harish Johari (1934-1999) was a painter, sculptor, composer, and scholar of Tantra and Ayurveda. He authored 12 books on Eastern spirituality, including Ayurvedic Massage; Chakras; Tools for Tantra; Breath, Mind, and Consciousness; The Birth of the Ganga; and Dhanwantari, and produced several audiocassettes and CDs of mantra meditations.

"Unlike the recipes in many other Indian cookbooks, the simplicity of Johari's dishes makes it possible to prepare an Indian meal without spending an entire day at the task."
Vegetarian Times

"A fine introduction both to the science of Ayurveda and to its cuisine."
Hinduism Today

"Harish Johari is Ayurveda's renaissance man."

Yoga Journal

"A delightfully healthy way to broaden your palate to include the delicacies of India."

NAPRA Review

"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."
Sandra I. Smith, The Midwest Book Review

"Exceptional."
Today's Books, March 6, 2001

"This book offers much for readers to digest, and it is an invitation to new and healthy experiences with food."
Catholic Women's NETWORK, March/April/May 2001

"With 200 recipes to improve well-being and longevity, the book exalts the healing qualities of various foods and spices."
PJ Birosik, Nexus, July/August 2002

HEALTH / COOKING

“Unlike the recipes in many other Indian cookbooks, the simplicity of Johari’s dishes makes it possible to prepare an Indian meal without spending an entire day at the task.”
--Vegetarian Times

“A fine introduction both to the science of Ayurveda and to its cuisine.”
--Hinduism Today

“Harish Johari is Ayurveda’s renaissance man.”
--Yoga Journal

“A delightfully healthy way to broaden your palate to include the delicacies of India.”
--NAPRA Review

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. I t 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.

HARISH JOHARI (1934-1999) was a painter, sculptor, composer, and scholar of Tantra and Ayurveda. He authored 12 books on Eastern spirituality, including Ayurvedic Massage; Chakras; Tools for Tantra; Breath, Mind, and Consciousness; The Birth of the Ganga; and Dhanwantari, and produced several audiocassettes and CDs of mantra meditations.