Celebrating the Ayurvedic Way of Eating!

Sukham Ayu Ayurvedic cookbookSukham Ayu, the latest cookbook by award-winning authors Jigyasa Giri and Pratibha Jain, is a celebration of ayurvedic way of eating. With easy to prepare flavourful recipes, Sukham Ayu is one of the most accessible tools to learn about self-healing food. Filled with gorgeous photographs, fresh flavours, and practical advice, the book presents the reader with delicious recipes against a backdrop of the rhythms of nature and food as medicine.

sukham ayuFrom slow-simmered curries with layered flavours to quickly sautéed dishes, these delectable recipes explore the wide world of ayurvedic cuisine beginning with a platter of sweet dishes followed by healthy soopas, an incredible range of aromatic vegetable dishes, tastefully spiced dals, home style breads and rice dishes, irresistible snacks, colourful salads and chutneys to soothing juices and thirst- quenching drinks. 

Carrot Soopa from Sukham AyuMuch more than a wonderful cookbook, Sukham Ayu serves as a concise introduction to ayurveda: the book opens with a primer on the three doshas or constitutions.  Readers will learn how to identify their ayurvedic type; Roti spread from Sukham Ayudetect imbalances; select foods, and, most importantly, put the power to heal in their own hands. The recipes demonstrate how to vary ayurvedic meals to nurture each of the ayurvedic types.

Sukham Ayu both inspires and empowers; awakening the senses and unlocking the alluring world of ayurvedic way of eating. It is a great addition to any cookbook collection.  

A quote from Sukham Ayu:
You are what you eat, claims the popular adage. Add to this the knowledge that what you need to eat is not elaborate menus with unavailable and exotic ingredients, but simple home-cooked food using regional and seasonal availables that suit your constitution. This is the quintessence of an Ayurvedic diet in a nutshell.

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Guest Writer – Ammini Ramachandran

About the Writer:

Ammini Ramachandran is the celebrated author of ‘Grains, Greens and Grated coconuts’. She is a member of the International Association of Culinary Professionals, Slow Food USA, and Culinary Historians of New York. You can view her work at her site http://www.peppertrail.com/. She lives in Pleno, Texas.


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