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*
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