The Quick & Easy Ayurvedic Cookbook: [Indian Cookbook, Over 60 Recipes]

The Quick & Easy Ayurvedic Cookbook: [Indian Cookbook, Over 60 Recipes]

The Quick & Easy Ayurvedic Cookbook: [Indian Cookbook, Over 60 Recipes]

Eat better and live healthier with this easy-to-follow Ayurvedic cookbook.

Ayurveda is an ancient Indian system of health and healing based on the principle that each human being is unique, and has a distinct individual constitution, genetic inheritance and predisposition to certain ailments. Warm, comfort foods like Shepherd’s pie or butternut soup can help alleviate joint pain and poor circulation brought on by chilly, windy weather. In Summer, Pasta Primavera, shimp salad, sauteed tofu

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  • Mom This Mom That "Jen"
    27 of 27 people found the following review helpful
    5.0 out of 5 stars
    perfect for the lazy healthnut, June 26, 2005
    By 
    Mom This Mom That “Jen” (Orange County, CA) –

    Verified Purchase(What’s this?)
    This book has easy to follow/easy to cook recipes. I’ve already made two of the recipes, neither of which required obscure or expensive foods, and both of which were very easy to make. Both recipes took 20 minutes TOTAL – preparation & cooking time – to make, which is an added bonus since I find many veggie/health recipes to be very consuming. To top it off, the results are tasty. One word of caution – some of these recipes are a little ayurvedic suspicious – there are some foods which one may consider to be unfriendly to certain doshas but are listed underneath the dosha recipe anyway.

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  • Heather L. Stanley
    31 of 32 people found the following review helpful
    1.0 out of 5 stars
    Too close to the American diet, October 21, 2008
    By 
    Heather L. Stanley (Austin, TX USA) –
    (REAL NAME)
      

    Verified Purchase(What’s this?)
    The reason I bought this book was that it had “quick and easy” in the title. The title should read, “quick and easy, and heavily Americanized ‘claims to be’ Ayurvedic cooking.”

    I have read several books on Ayurveda and Ayurvedic cooking. This cookbook deviates from the others. The recipes are more Americanized. Cheese, meat and pasta are used in a large percentage of the recipes. In this cookbook, the spices and herbs used in the recipes are typical of French, American or Italian cuisine: basil, marjoram, thyme, parsley, dill and spearmint leaves. In addition, the author combines cottage cheese and fresh fruit; in other Ayurvedic cookbooks, fresh fruit is recommended to be eaten alone. Mayonnaise, “a shocker”, is also used in several of the recipes in this cookbook. How can this author claim that it is Ayurvedic cooking? I do not even consider this a cookbook for healthy eaters.

    The benefits of Ayurvedic cooking are food combining and the more typically Indian spices: turmeric power, cumin seeds, and hing. Better Ayurvedic cookbooks are: The Ayurvedic Cookbook by Amadea Morningstar with Urmila Desai; The Chopra Center Cookbook by Deepak Chopra, MD; Eat, Taste, Heal by Thomas Yarema, MD, Daniel Rhoda, and Chef Johnny Brannigan; and Ayurvedic Cooking for Westerners by Amadea Morningstar.

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