Ayurvedic Cooking for All
by Amadea Morningstar

The book offers familiar Western foods lovingly prepared with Ayurvedic principles. Learn how to cook fresh, easy to make recipes for healthy folks, as well as those with illnesses, including allergies and candida. this book is certain to open wide the door to this ancient East Indian, yet universal system of healing and nourishment, with more than 230 new and delicious Ayurvedic recipes.

Contents of the Book:

Foreword

Introduction

I.         Understanding Ayurvedic Cooking:

1.         Understanding Ayurvedic Cooking
2.         A Bit of Orientation
3.         The Five Elements
4.         Food and Mind: Sattva, Rajas and Tamas
5.         Food and Digestion: Rasa, Virya and Vipak
6.         Integrating Concepts
7.         The Doshas and Constitutional Types

II.       Playing With Food: The Recipes:

1.         Breakfast
2.         Lunch
3.         Salads
4.         Soups
5.         Entrees
6.         Pastas
7.         Breads
8.         Side Dishes
9.         Relishes and Sauces
10.     Snacks and Munchies
11.     Desserts
12.     Beverages

III.      Appendices:

1.         Assessing Your Constitution
2.         Revised Food Guidelines for Basic Constitutional Types
3.         Some Work on Your Own
4.         Ayurvedic Menus: Tridoshic, Vata-Calming Pitta-Calming, Kapha-Calming
5.         Rotation Diets and How to Use Them
6.         Intersecting Pathways: Ayurveda and Polarity Therapy
7.         Resources: Sources of Foods, Seeds, Info
8.         Glossary of Terms in Sanskrit and English
9.         Bibliography

Index

About the Author:

Amadea Morningstar graduating with a B.S. in nutrition and food sciences from Berkeley. She has been on the faculty of the Ayurvedic Institute in Albuquerque, New Mexico since 1984 and acts as a nutritional consultant to other schools and practitioners.