Ayurvedic Cooking for Westerners : Familiar Western Food Prepared with Ayurvedic Principles

Foreword ix Introduction xii Part One: Understanding Ayurvedic Cooking Understanding Ayurvedic Cooking 3(1) A Bit of Orientation 4(2) The Five Elements 6(4) Food and Mind: Sattua, Rajas and Tamas 10(6) Food and Digestion: Rasa, Virya and Vipak 16(6) Integrating Concepts 22(4) The Doshas and Constitutional Types 26(9) Part Two: Playing with Food: The Recipes Breakfast 35(24) Lunch 59(6) Salads 65(26) Soups 91(24) Entrees 115(38) Pastas 153(14) Breads 167(14) Side Dishes 181(26) Relishes and Sauces 207(14) Snacks and Munchies 221(16) Desserts 237(28) Beverages 265(100) Part Three: Appendices I: Assessing Your Constitution 283(4) II: Revised Food Guidelines for Basic Constitutional Types 287(16) III: Some Work on Your Own 303(2) IV: Ayurvedic Menus: Tridoshic, Vata-Calming, Pitta-Calming, Kapha-Calming 305(18) V: Rotation Diets and How to Use Them 323(18) VI: Intersecting Pathways: Ayurveda and Polarity Therapy 341(4) VII: Resources: Sources of Foods, Seeds, Info 345(4) VIII: Glossary of Terms in Sanskrit and English 349(10) IX: Bibliography 359(6) Index 365