Delicious Ayurvedic Cooking by Scott Peterson

COOKBOOK CONTENT In this lactose-vegetarian cookbook there are two basic sections, Part I: The Cuisine of: India: and Part II: International Cuisine. INTRODUCTION I set a basic foundation as a beginners guide to Ayurvedic cooking. Cooking something healthy and delicious that is nourishing and balancing for both the mind and body. THE CUISINE OF INDIA has evolved out of this tradition. The book start of with learning the basics -- Indian spicing, making homemade yogurt, fresh paneer cheese everyday, and ghee or clarified butter. Then I go into the 12 different kinds of dishes that make up a complete gourmet traditional meal in India. VEGETARIAN COOKING In the second half of this cookbook you have a variety of our favorite vegetarian entrees and cuisines around the world including traditional American favorites and hardy farm country style dishes. Then to complement them there are a variety of side dishes simple creative ways to cook vegetables, make homemade soups, salads, dressings, condiments, and sauces that use fresh ingredients that are not canned or fermented. Also I include a breakfast and dessert section. LEARNING TO COOK IN ACCORD WITH NATURAL LAW Foods can be of three types, Sattvic, Rajasic or Tamasic –Nourishing, Stimulating and Dulling. This cookbook favors the use of Pure sattvic – nourishing ingredients and traditional dishes and cooking methods. If we have a good diet, then health will be optimal. If we are enjoying pure sattvic – nourishing ingredients the effects for our health and well-being will be better in every way. It is good to know the different food qualities and their influences.