Editorial Review
"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 )
Review by Cassandra Barnes on Amazon.com
Ayurveda is an ancient system of medicine from India that emphasizes the healing properties of food. As Harish Johari says, "food is something very personal and it should never be eaten for taste alone; its purpose is to provide nutrients and satisfaction to the body, without introducing toxins." Johari, a Tantric and Ayurvedic scholar, wrote twelve books, as well as produced audiocassettes and CDs, before his death in 1999. Ayurvedic Healing Cuisine: 200 Vegetarian Recipes for Health, Balance, and Longevity, published posthumously, "explains the healing qualities of various foods and spices and recommends combinations appropriate for specific conditions of body and mind."
Johari first introduces the principles of Ayurveda, fully discussing the role of the five elements and describing the doshas--a way of classifying body types and temperments. He also explains that there are six tastes--sweet, sour, salty, bitter, pungent, and astringent. Each of the tastes has a different effect on the body. Foods are further classified as to whether they are hot or cold and heavy or light. These attributes also affect the body in various ways.
Understanding how foods interact with one another and how they effect the body provides a foundation for healthy eating. Johari maintains that "most diseases are the result of wrong eating habits and/or of eating antagonist foods."
He also includes information on the nutrients in food, such as protein and vitamins. That's followed by a section describing the healing properties of specific foods. He suggests using milk as a source of protein, rather than meat or eggs.
The bulk of the book is devoted to recipes, including how to prepare various Indian spice mixtures. All of the recipes are Westernized versions of Indian foods and use ingredients that can be obtained in the West. Many are prepared using a wok. Johari presents recipes for snacks, dals, main dishes, salads, condiments, breads, desserts, and beverages.
Appendices include menu suggestions, and several special recipes for children and the elderly. He finishes with a list of spice and specialty food suppliers.
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.
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