Ayurveda, the 5, 000-year-old healing tradition from India linked to the development of yoga, is based on the concept that one's physical, mental, and spiritual well-being comes from a number of sources, including a healthful diet based on one's individual constitution. In this all-vegetarian cookbook, Amrita Sondhi, author of The Modern Ayurvedic Cookbook (now in its fourth printing), provides new twists on traditional Ayurvedic recipes that are also inspired by the growing popularity of whole grains (quinoa, spelt, and barley) and raw foods. The Ayurvedic diet is based on the concept of three "doshas": vata (air), pitta (fire), and kapha (earth). Each of us has a primary dosha that we can strive to maintain at a healthy balance, but which can cause problems in excess. The book includes a questionnaire so readers can determine their own primary dosha and then look for recipes that will help them to maintain or reduce it for optimal health. Recipes include modern interpretations of Indian cuisine (spicy paneer zucchini kabobs and mango & coconut kulfi), and Ayurvedic spins on vegetarian fare (barley rainbow pilaf and raw zucchini hummus). The book also includes yoga and breathing exercises easily done at home or at work, full-colour recipe photos, and information on sprouting/fermenting techniques andbackyard gardening. The Tastes of Ayurveda offers simple and delicious ways to achieve a more healthful, energetic, and serene life. | The Tastes of Ayurveda by Amrita Sondhi, Paperback | Indigo Chapters