Ayurvedic Cooking for Western Countries

Introduction
For eleven years now I have been researching Ayurveda, the "science of life", and using its principles in cooking. I first heard about this ancient health system in one983 when I was working
dietitian and strove for a deeper knowledge of therapeutic
properties of food. What attracted me to Ayurveda was the great attention it places on the therapeutic qualities of foods, as well as its systematized approach to different nutrition for different people. Ayurvedic way of studying a person
as a unique individual with unique features, slowly but surely turned my views on nutrition
about 240 degrees. In twenty years of work, I have always paid the closest attention to therapeutic nutrition, medicinal products and diets, so Ayurveda, a natural
Thus, it turned out to be very useful and important for me.
Cooking plays into this five thousand year old tradition
almost a major role, along with other therapies such as yoga, meditation, astrology and gemstone healing. Because Ayurveda attaches so much
importance of nutrition and digestion, it teaches that fresh, light, tasty and easy-to-digest foods are necessary not only in everyday life, but also in any therapeutic diet that a person follows in one condition or another.
Ayurvedic cuisine actively uses a wide range of fresh vegetables, fruits, cereals, legumes and dairy products. She is
plays with spices and spices, like a painter experimenting with paints and colors on his palette. These are spices that are most often "registered" on any kitchen shelf (for example, fresh ginger, cardamom, cinnamon, cumin,
coriander or fennel) are used in Ayurveda to maintain
agni, the fire of digestion in the human body.
As Ayurveda gains popularity in our country, more and more people want to cook in Ayurvedic way.
At the same time, there is a catastrophic lack of literature that would tell about how to do it correctly. That is why I undertook the creation of this book. I want to help people learn
cook healthy meals using familiar, everyday products. The words "Ayurvedic cooking" often
evoke in memory (if at all they evoke at least something) gentle
aromas of vegetable curries, soft kichadi, steaming chapatis, light basmati rice. Indeed, all of these are staples of traditional Ayurvedic cuisine in India. But Ayurvedic cooking can include a huge variety of other
vegetarian dishes - the main thing is that they are fresh, light
for digestion, unfermented and prepared with love and care. In fact, one of the main principles of Ayurveda is to use plants, fruits and
other products grown in your region. Preparing a healthy Ayurvedic dinner is probably easier than you think. In addition, it may consist of
your favorite dishes that you remember from childhood - just them
needs to be cooked properly.
Ayurveda proceeds from the premise that food affects both the body,
so to mind. Understanding how to prepare food that is best
suitable for our mind and body, we can do daily
food is its main ally in maintaining and strengthening
health. The human diet is almost always
in his full power, often even more than we imagine - after all, no one can ever eat for us. This
fact can be invaluable if we understand that "on our
There are so many useful medicines on your own stove," as my friend Chandrakant once put it.
Once the principle of cooking fresh and light vegetarian
Ayurvedic food will have practical application, you will start
be amazed at how quickly you can heal your body and
restore his inner harmony. Ayurveda believes that there are several different causes of disease - genetic, congenital, metabolic, etc. Depending on the reason, the correct
nutrition will also have a different effect - in some cases it
able to work miracles, in others it will only weaken one or another
disease symptoms. And yet, remembering all the things I saw for
twenty years of examples of how Ayurvedic nutrition has helped a variety of people in completely different circumstances, I would advise you not to miss this opportunity.
I hope you can see the simple beauty of Ayurvedic nutrition and apply it to your life. Let your confidence in the process of creating all new Ayurvedic dishes is growing day by day
from the day. Over time, your understanding of Ayurvedic nutrition
will become more and more clear and firm and soon you will notice
yourself that you choose "Ayurvedic" dishes even in Japanese or
Mexican restaurant. As for people who prefer Indian cuisine and appreciate its recipes, I would like,
to make this book a bridge between culinary traditions and
expanded understanding of the principles of Ayurveda in the West. There are quite a few people who understand Ayurveda and Ayurvedic cooking better than me; many more to be explored and described
nuances. Let this cookbook be a springboard for everyone
you who can, figuratively speaking, rise higher into the air or
dive deeper.
Ayurveda is a medical system based on the gifts of the earth. Its core values ​​are rooted in nature. Ayurvedic understanding of medicine is very different from our Western view of health. An example can be taken from
другой "прandродной" honeyandцandнской сandсtемы - людand нa Зaпaде often
they imagine that the "weather charmers" of the Indian tribes know how to control the weather, causing either rain, or wind, or sun. On the
in fact, it's quite the opposite. In the actions of "casters" not
there is a control factor; shamans do not force the forces of nature to behave in one way or another. Between them are established
relations of friendship and cooperation. "Weather casters" communicate with friends. And these friends are the energy forces of nature,
spirits of nature, call it what you will. And since their friendship lasts for a very long time, these natural elements are happy to fulfill the requests of friends, "weather casters", who, in turn, understand and respect the independence of their natural
comrades. In such relations there are no masters and subordinates, there is no leader and follower. On theпроtandin, эtо соtруднandчесtinо notсколькandх рainнопрainных сущесtin.
Western medicine tries to "force" our bodies to become healthy by stuffing them with pills, injections, radiation, and so on. But if
work really in Ayurvedic way, then you need to behave in a completely different way. We need to make friends with our own body - our chariot, so that our coexistence with it becomes more pleasant for both parties. Nobody likes to be kicked and
forced to do something - no spirits nature, nor the human body. Perhaps you are already familiar with the Ayurvedic approach, but
maybe not. In any case, before you put another portion of an Ayurvedic dish in your mouth or start cooking another soup, think for a minute. Consider your intentions. What are you doing, to what extent do you cooperate with
own body?
Healing and restoration of inner harmony is inevitable
lead to thoughts about how Ayurveda and food relate to the health of the entire planet as a whole. This is very important to me, and therefore I
included in her book thoughts and facts about the Earth and its inhabitants
(they are framed and scattered throughout the text of the book). I want to believe that these questions and searches will somehow respond
in your soul, because we live in a very fragile world. AT
In its deepest aspects, Ayurveda is the science of finding harmony with both your body and your planet. On the сaмом деле,
These are not two different tasks, but one.
I was deeply moved by the words of the Dalai Lama that he
нaпandсaл inо inсtупленandand к кнandге "Тandбеt: ATоспомandнaнandя о Колесе
Life." He writes, "Like a lotus blooming in the mud, the potential for self-realization grows from the rich soil of our daily lives." Cooking, cleaning, breathing, relationships with others are all part of such a soil.
The book literally bursts out of me - this is an attempt to look
deeper and the hope that I will be able to unite kindred spirits.
Thank you for being with us.
Amadea Morningstar
Santa Fe, New Mexico
April one994 Ayurveda is the science of health. Human nutrition is considered
Ayurveda is one of the main therapeutic methods of the greatest influence.
Following the Ayurvedic culinary traditions, it is first necessary to streamline the absorption and digestion of food, and the output
from the body of food waste. On theandлучшей хaрaкtерandсtandкой aюрinедandческого поinaрa яinляеtся способносtь сосtainandtь меню andз продукtоin, коtорые inaм легче inсего будеt переinaрandtь. the main task
"Ayurvedic Eater" is to take the right
and easy to digest cooked food.
The next step should be (with the help of an Ayurvedic doctor) the detection and elimination of all emerging cases of internal disharmony in the body (vikruti). Then - learn to choose foods that are best for the constitution
your body (prakriti, vata, pitta, kapha). As he once said
world renowned Ayurvedic physician Dr. Sunil Joshi, first
you need to pay attention to appetite, digestion and bowel movements, and then proceed to balance the finer adjustments of your own constitution.
To succeed in this venture, first of all
it is necessary to switch to a diet consisting mainly of sattvic (clean, fresh) foods, avoiding, as far as possible, rajasic (fiery) and tamasic (spoiled). Sattvic food, being fresh and light, promotes
purification of the mind. Learn more about sattva, rajas and tamas
You can learn from the section "Food and Mind".
So your first task is to
start eating fresher and cleaner foods. This means, among other things, the rejection of products containing food additives, preservatives and pesticides - at least reducing to
minimum proportion of them in their diet. When you feel like you're already in the groove, you can begin to think about the finer aspects of Ayurvedic nutritional science.
Ayurveda looks at food from different perspectives. It has
the meaning of the taste of food (rasa) - it can be sweet, sour, salty,
bitter, tart or pungent. Each of these six tastes has its own special effect on the body, like products, influence
which begins with the first sensation of the taste of food
(rasa), its entry into the stomach