What to eat for how you feel
Subtitle: the new Ayurvedic kitchen, 100 seasonal recipes
By: Divya Alter ; photography by William and Susan Brinson
Contributors: Brinson, William, photographer; Brinson, Susan, photographer
Publisher: Rizzoli
Published: 2017
Language: eng
Number of pages: 255
ISBN-13: 9780847859689
Subjects: Cooking (Vegetables); Seasonal cooking; Vegetarian cooking; Ayurvedic Medicine
Other titles: New Ayurvedic kitchen
Description: Ayurveda is the lifestyle and diet of yoga, and is right at the tip of the wellness zeitgeist. There is a gap in the marketplace for a beautiful, illustrated cookbook with delicious innovative recipes, adapted to the contemporary western palette. This indispensible Ayurvedic kitchen companion will inspire health conscious yogis and non-yogis alike to embark on a flavorful journey that will open them to a new personalized relationship with food. What to Eat for How You Feel translates the foundations of the ancient wisdom of Ayurveda and stimulates the senses with over 100 imaginative, globally inspired, seasonal recipes adapted for modern lifestyles. The basic principal of the Ayurveda diet is a vegetarian diet with a focus on whole foods and seasonal fresh produce, taken to the next level by tuning people in to the rhythms of nature and teaching them how to select foods according to the seasons and their individual constitution and need for balance.
Notes: Includes bibliographical references (page 250) and index.
Table of contents: title: Foreword / Karen Page; title: Introduction; title: Part one. Our relationship with food : the Ayurvedic perspective. Is all healthy food healthy for YOU? : a personalized approach to eating ; Are you mostly airy, fiery, or earthy? : connecting your food choices with your digestion ; A new relationship with food : qualities over quantity; title: Part two. The recipes. About the recipes ; Creating a balanced family or party menu ; Spring and early summer: energizing recipes ; Summer and early fall : cooling recipes ; Late fall and winter : grounding recipes ; Accompaniments and salad dressings ; The new Ayurvedic kitchen staples : fresh cheese, yogurt, cultured ghee, buttermilk, almond milk, and coconut milk; title: Part three. Outfitting your new Ayurvedic kitchen. Playing with flavor : why spices and how to work with them ; Choosing foods for your new Ayurvedic kitchen ; The dairy question ; Basic equipment for your new Ayurvedic kitchen; title: Conclusion: Cooking as a path to awakening; title: Appendices. The six tastes of food ; Sources.