Eat, Taste, Heal: An Ayurvedic Cookbook for Modern Living
Ayurveda can seem impenetrable. Unlike yoga, which we can actively pursue in class, the ancient Indian system of holistic health offers students no easy entry point without the help of a certified doctor. But this gorgeous new picture-filled cookbook, put together by a Western doctor, an Ayurveda scholar, and a chef, provides a great place to begin with one of the most accessible tools for self-healing: food.
The book opens with a quick history of Ayurveda and a primer on the three doshas, or constitutions. Linking the doshic states to different tastes, the authors give an overview of food as medicine and then move into the cookbook section. The recipes range from spiced oatmeal to barley kitchari to yellow split-mung dhal. Many are meat and dairy free, and all the ones I tried were delicious—the elegant stuffed trumpet dosa, a kind of crispy wrap, was a favorite.
Choose your recipes well, though: Many are complex, rivaling elaborate Martha Stewart pastry concoctions in the sheer length of their ingredient lists. That trumpet dosa, for example, calls for 28 ingredients. The results are spectacular, but many of these recipes are beyond the scope of the harried everyday cook.
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