Reviews of the book "Ayurveda. Healthy recipes with a thousand years of history for modern life" Yarema, Rhoda, Brannigan

The favorite publishing house of Mann, Ivanov and Ferber recently released a new book "Ayurveda" - healthy recipes with a thousand-year history for modern life. I read a book, cooked according to it, gave it away, studied reviews - everyone is good. Perhaps, this is the only book in Russian so far that tells about Ayurveda in a simple and accessible way and at the same time serves as a good cookbook with healthy recipes.

Ayurveda is one of the oldest systems of a healthy lifestyle. A lot has already been written about this (for example). This is the base. The book is a modern and accessible guide to all the knowledge collected so far. It is divided into two parts: a detailed guide to Ayurveda and a collection of recipes illustrated with photographs of ready meals. In addition, it contains a lot of additional materials: information about products that help cure various diseases; data on modern nutritional problems.

A trio of authors worked on the book: physician Thomas Yarema, who created a diet based on Ayurveda and, no less important, common sense; his patient Daniel Rhoda, who was helped by ancient science to regain his health; and Johnny Brannigan, a world-renowned Ayurvedic chef who has claimed responsibility for 150 healthy recipes. To understand if you need a book - 5 passages.

1

Man is a miniature copy of nature. According to Ayurveda, all five elements are present in our body. We feed on food received from the earth, our body returns to where it came from - to the earth. Water supports life and fills our body by 70%. Fire provides warmth and energy and is involved in every metabolic and chemical process. Air circulates freely throughout the body, ensuring the performance of biological functions and enriching the cells with oxygen. Ether is infinite - being imperceptible, it becomes the basis for the interaction of other elements.

INCLUDE ALL SIX FLAVOR IN EVERY MEAL. The Six Tastes is a simple guide to nurturing the five elements of our being. When all tastes are included in the meal at once, digestion proceeds smoothly and quickly. Sweet taste (the heaviest) is digested first, followed by sour, salty, bitter, pungent and astringent (the lightest). This sequence does not coincide with the traditional eating order in the West. We eat heavy desserts last, thereby straining the digestive system.

2

“Tell me what you eat, and I will tell you who you are” in Ayurveda is: “Tell me what you eat, how, when and why, and I will tell you who you are.” According to the principles of Ayurveda, health begins with proper digestion. To benefit from a healthy diet, we must digest and absorb food properly. The digestive process is one of the many wonders of the body. The digestive system works very precisely, in a coordinated way, as one team, providing proper nutrition for every cell of our body, and all organs and systems with fuel and energy.

The primary function of the digestive system is to provide the body's internal environment with vital nutrients by breaking down complex food molecules into simpler ones and facilitating nutrient absorption. In short, food first enters the stomach, where it mixes with gastric juice, forming a pasty substance. This is stage 1 of digestion (also known as the "sweet phase"). Elements are represented by solid particles of food and liquid secretions.

In step 2, enzymatic and acidic secretions transform the food. This process occurs with the participation of the liver, bladder, pancreas and small intestine. The so-called "acid phase".

In the third and final stage of digestion, nutrients from food enter the tissues of the body, and unhealthy substances (including waste products) go to the large intestine and bladder. This is where the processes of separation and transportation take place. Modern medicine does not attach much importance to proper digestion. Symptoms such as indigestion, heartburn, bloating and constipation are considered natural by doctors. Ayurveda reminds us that digestive problems are not a necessary evil, but a direct result of nutrition. Even a minor complaint can indicate a certain imbalance in the body.

3

Take this simple quiz to determine your current relationship with the six tastes. Write down the first thing that comes to your mind.

1. Name three foods with a sweet taste.

2. Name three sour foods.

3. Name three salty foods.

4. Name three bitter tasting foods.

5. Name three spicy foods.

6. Name three foods with a tart taste.

You may have noticed that in some categories it is easier to remember products, while in others it is much harder. Did you easily answer the first three questions? Not surprising. Our diet is high in sweet, sour, and salty flavors. They differ from the last three in that the food that possesses them tends to accumulate in the body. Bitter, spicy and tart foods help turn physiological reserves into energy. The basic principle of Ayurvedic nutrition is that food should be tasty and appetizing (“drooling”). Then it nourishes the senses and stimulates the entire digestive system.

4

Water and blood are the sweet nectars of the body, while ama (toxins) are useless waste products. These are undigested food residues that are deposited in organs and channels. Ama has the consistency of a thick, sticky, whitish-yellow adhesive with a rotten smell. When our ability to digest food is reduced, the body cannot absorb essential nutrients. Undigested or partially digested food is retained in the body, leading to the formation of ama. From the point of view of Ayurveda, ama is the most dangerous enemy of health. It is with the presence of this substance that most physiological disorders are associated. Simply put, ama is undigested food that begins to eat you up.

It is believed that toxins originate in the gastrointestinal tract. The closest concept in medicine is cholesterol. But the essence of ama is much broader. First of all, it accumulates in the large and small intestines. Then it is carried by blood and accumulates in various channels, tissues, organs. By creating a breeding ground for toxins, ama acts as a physiological precursor to disease. In a state of balance, the body eliminates ama through its own self-cleansing mechanisms through the bladder, intestines, and skin. The chapters of the book discuss ways to reduce ama and connect the natural mechanisms of self-purification.

AMA TEST

1. I often have a feeling that my body is clogged (constipation, flushing).

2. I often have digestive problems.

3. In the morning after waking up, I am gloomy and gloomy.

4. For no particular reason, I feel weak.

5. I am often lethargic, I have no motivation to act.

6. I constantly want to cough.

7. I am easily exhausted both mentally and physically.

8. I often feel depressed.

9. Often I do not feel the taste of food.

10. Several times a year I catch a cold.

5

If you decide: "Ayurveda is not for me, I'm not a vegetarian," take your time. As mentioned above, Ayurveda focuses on personal characteristics rather than dogmatic observance of the rules. If you need meat to provide balance, then this is your decision. Ayurveda will provide guidance, but only you can determine what works best for you.

According to Ayurveda, medicine for one person is poison for another. It is easy to overlook inherent differences in generalizations. For example, people of one type of digestion may feel great after a bucket of popcorn, while another type (the types and their definition in the book in detail) experience increased gas formation and bloating. The generalizations do not take into account the qualitative characteristics of food products.

The book discusses in detail the most discussed and / or controversial issues of digestion: sugar (natural and refined), organic and grown by corporations, the quality and importance of proteins, fats and carbohydrates for the body, salt, coffee and others. food addiction. Alcohol, GMOs, fiber, refined foods and a lot about water. In general, by the time you get to the section with recipes (perhaps not immediately clear and often unusual in taste, but not tasteless and definitely healthy), you will learn a lot of new things.

Ayurveda. Healthy recipes with thousands of years of history for modern life

Thomas Yarema, Daniel Rhoda and Johnny Brannigan

336 pages of Ayurveda in a new way

By: Yarema Thomas, Rhoda Daniel, Johnny Brannigan
Translator: Chigrinets Svetlana
Editor: Mironova Irina
Publisher: Mann, Ivanov i Ferber, 2017
Series: Healthy food
Genre: Eastern medicine

Annotation for the book "Ayurveda. Healthy recipes with a thousand-year history for modern life"

About the book

An extraordinary trio of authors worked on the book: physician Thomas Yarema, who created a diet based on Ayurveda and common sense; his...
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About the book
This book will tell you in detail about Ayurveda - the most ancient system of a healthy lifestyle - and offer healing recipes that nourish the body, mind and soul.
This edition combines the achievements of time-tested science, modern Western medicine and international cuisine. After reading them, everyone can get an individual model of health promotion based on the simple conclusion that proper nutrition is the best cure for all diseases.
The book is divided into two parts: a detailed guide to Ayurveda and a collection of healthy recipes illustrated with colorful photos of ready meals. In addition, it contains a lot of additional materials: information about products that help cure various diseases; data on modern nutritional problems.
An extraordinary trio of authors worked on the book: physician Thomas Yarema, who created a diet based on Ayurveda and common sense; his patient Daniel Rhoda, who was restored to health by ancient science, and the chef international class Johnny Brannigan offering 150 Healthy Recipes.
We recommend reading this book to anyone who appreciates an active life and quality food and always strives to feel better.
About authors
Dr. Thomas Yarema is Medical Director of the Center for Welfare and Integrative Medicine in California. He practiced allopathy (the treatment of drugs that cause symptoms that are the opposite of the symptoms of the disease), worked in the field of emergency care for 12 years, practices Ayurveda and traditional oriental medicine.
Johnny Brannigan is an internationally recognized Ayurvedic chef with over 25 years of experience in the food industry. Inspired by Ayurveda, Johnny launched a line of snacks in the UK and has also cooked meals at Raj, the most popular Ayurvedic spa and holiday home in the US.
Daniel Rhoda is a Certified Ayurvedic Practitioner at the University of Ayurveda in India, teaching Ayurveda courses and consulting in the field of dietetics.
3rd edition.
You can download Ayurveda. Healthy recipes with thousands of years of history for modern life - Yarema, Rhoda, Brannigan.

Food is life. The quality of our life depends on the quality of food. Unfortunately, in modern world Most people pay little attention to proper nutrition and lifestyle. More and more preference is given to fast foods and convenience foods. But there is absolutely no benefit from such food, rather the opposite. If you want to be healthy full of strength and energy, your food should also be healthy.

We present to your attention a guide to Ayurveda "Ayurveda. Healthy recipes with a thousand years of history for modern life", which was developed by three authors: Thomas Yarema, the creator of the diet based on Ayurvedic principles, his patient Daniel Rhoda, who regained his health with the help of this diet, and Johnny Brannigan, Chef who has prepared and designed over 150 healthy recipes.

This book is a true masterpiece, both in design and content. This is a storehouse of useful information for everyone who is interested in healthy eating, cooking, Ayurveda.

The illustrated encyclopedia of Ayurveda consists of two main parts: Introduction to Ayurveda and Recipes.

Part I. Guide:

1. About Ayurveda in a nutshell

From this chapter you will learn what Ayurveda is from antiquity to the present day, get to know the doshas and determine your belonging to one of them, learn about the six tastes and how they are related to the doshas, learn how to choose the right foods for your body constitution.

2. We buy, prepare and store live foods

This chapter discusses aspects such as Ayurveda for vegetarians and non-vegetarians, modern nutritional problems and how to solve them, and also provides good advice, what products are better to buy, how best to store and cook them in order to preserve the maximum of useful substances.

3. Basics of Ayurveda: atmosphere, blessing and consumption

In this chapter in question about the importance of creating a certain attitude to the preparation and consumption of food, recommendations are given for a healthy diet.

4. Natural cycles

If you dream of leading a healthy lifestyle in harmony with yourself and the world, you should definitely read this section. It describes the cycles and seasons of life, their impact on our lives, gives recommendations for sleep, sexual relations, physical activity. You will learn about the benefits of yoga and meditation, learn about how to breathe properly

5. Food as medicine

Instead of treating the consequences, it is better to eliminate the causes of the disease. Food can be medicine for your body. In this chapter, you will learn about the six stages of illness, the benefits of fasting and its types, foods to eat for a particular disease, how to eat during pregnancy in each of the trimesters and while breastfeeding, about foods that promote beauty. We also advise you to read the 10 most important ingredients for health, if you apply them in your life, you will change beyond recognition!

Part II. Cookbook:

1. Introduction to recipes

In this section you will find ideas for breakfast, lunch and dinner for each of the dosha types, as well as how to cook for the whole family if you are representatives different types constitution, and therefore, your nutrition should be different.

2. The basics of Ayurvedic recipes

This section describes the instructions for preparing the main ingredients, without which it is difficult to imagine Ayurveda and a healthy diet. You will learn how to prepare ghee, yogurt, seasonings for different doshas, paneer, almond and coconut milk, how to make spice mixtures for different dishes.

3. Expanded recipes

This section includes 16 categories - from main dishes to desserts, which are designed for more experienced chefs.

The second part of the book is the dream of anyone who loves to cook and eat delicious food. Already from one viewing of beautiful professional photos, there is an appetite and a desire to cook something new. Healthy eating is very tasty, see for yourself by preparing any of the 150 recipes presented in this book.

The book also contains useful additions:

1. List of foods for each dosha in the form of a table.

2. Cooking tables (how to cook legumes, cereals by time, how much liquid is needed).

3. Germination schedule (if you decide to germinate grains to eat live food, which is incredibly energetic and healthy).

4. Glossary (Ayurvedic terms).

List of CIS stores where you can buy a book.

Original name: Thomas Yarema "Eat-Taste-Heal. An Ayurvedic Cookbook for Modern Living"

About the book in one sentence: Proper nutrition is the best cure for all diseases.

The book is beautifully published. Hardcover, coated paper and a bookmark already familiar in the books of the MIF publishing house. Beautiful photographs, clear diagrams and a very convenient structure. Pleasant to hold, flip through and study.

The book is divided into two parts - "Manual" and "Cookbook".
In the first part, the essence of Ayurveda is revealed in a very understandable and accessible form. The chapter "About Ayurveda in a nutshell" perfectly reflects its meaning. Here you can learn about the origin of this direction and its development, about the nature and individual characteristics of the personality (doshas), about the six tastes and the relationship between what we eat and how we feel.
I really liked how the authors assigned their color to each dosha for clarity: green - Vata, lilac - Pitta and orange - Kapha.
If you don't know what type of person you are, don't worry. On the pages of the book there is not only an overview of each of them, but also physiological characteristics and disorders, psychological characteristics, inherent qualities and ways to find balance. According to the description or the proposed test, it is not difficult to determine the type of personality.

In no case do not skip the first chapter, referring immediately to the recipes. There is a lot of useful information here that allows you to more subtly feel how to choose the right nutrition, taking into account your personality type, season, and even part of the day.

Chapter 2, "Buying, Cooking, and Storing Live Foods," made me a little upset. It's not because it's badly written. It's just that it is not intended for the Russian reader. The narrative concerns exclusively the USA, Canada and the West. The emphasis is on the fact that the products from which the right food is prepared should be environmentally friendly. The authors encourage us to become clients of the departments of "eco products" and small farmers. With us, eco-products are more like a sticker that allows you to sell a product three times as much. Yes, and only in large metropolitan areas.
We were amused by the inserts about how broiler chickens are grown, whose beaks and fingers are cut. Or how poor calves are not allowed to walk or lie down and are kept in a stall 0.6x0.9 m. Or about the slaughter of conscious cows. Too much, it seems to me.
Separately, I will note products with GMOs and a call to avoid them to the maximum. At the same time, soy milk is present in the recipes of the book, although soy products have the highest probability of getting GMOs.
I think that this chapter definitely needed to be revised for the Russian reader. And the book would lose nothing if the main ideas of this part were presented in thesis. But about us.

Chapter 3, The Basics of Ayurveda: Atmosphere, Blessing and Consumption, will appeal to any nutritionist. Eat in a quiet and relaxed environment, chew thoroughly, do not eat on the run, rest for a few minutes after eating ... - all this is recommended to us by a variety of experts in the field of proper nutrition. Time-honored laws.

Chapter 4, "Natural Cycles," describes the options for building a day that are optimal for each type of personality, both in terms of nutrition and periods of work and rest. The rules of good sleep, recommendations for building harmonious sexual relationships and physical activity, breathing techniques are given.

Chapter 5, "Food as Medicine," explains how to eat to prevent illness, stop its progress, and heal yourself. According to Ayurveda, there are no incurable diseases. Even in the most difficult situations there is a way out. At the same time, Ayurveda does not negate traditional medicine. Each type is offered its own version of fasting, nutrition, the use of herbs and spices for healing. At the same time, the authors do not impose or assert. They tell how they were healed by food and fasting in ancient times, how they preserved and supplemented this knowledge in the future, and how we can help the body ourselves.

And finally, Part II - "Cookbook".
Of course, the previous chapters have given a lot of useful information about how and what to eat in order to feel happy and healthy. But how to put this knowledge into practice? You can immediately get confused, especially if there are several personality types in the family.
Even though we are all different, Ayurveda recommends including all six tastes (sweet, sour, salty, tart, spicy and bitter) in your diet.
The book gives recipes for each dosha, with notes after the recipe about what needs to be substituted for other doshas. For those who follow a gluten-free diet, there is a special mark. Again, it is very convenient to perceive information with the usual green, lilac and orange squares, which indicate compliance with a certain dosha.

The recipes are varied. From basic sets of spices for each dosha to interesting holiday dishes.
In the course of studying recipes, the insistence of the authors to show the importance of using “organic” oil and “filtered” water was amused, although Chapter 2 devoted many pages to this. Also, I very much doubt that it is so easy to find Bragg amino acids in Russia. But the vast majority of recipes are viable and applicable. If a couple of years ago the list of spices could be bewildering, now even in my small Belgorod I found everything I needed without any problems.
The appendices provide convenient lists of products recommended for each dosha by group, tables for cooking legumes and cereals, sprouting schedules.

And now my thoughts. The book is great! If you are just starting your acquaintance with Ayurveda and do not know how to approach this philosophy, then I strongly recommend it. If the information in the book is not enough for you, then you can already look for special literature in bookstores or on the Internet with a certain knowledge of the matter, without being afraid of unfamiliar words and owning a certain base.
The unobtrusive style of presentation of the book only recommends, in no case imposes or insists. This appeals to me, because I do not like categorical.

I would like to end my review with the phrase with which the book begins: "All the wisdom of the world comes down to a simple truth: food is life." I cannot but agree with this.

Ayurveda. Healthy recipes with thousands of years of history for modern life. Great edition, strong and durable. will live for years and decades.

First illustrated cookbook on Ayurveda in Russian.

If we published small books of scattered recipes and general principles of nutrition according to Ayurveda, then complete a large cookbook, thanks to which it would be possible to delve into this topic, has not yet been. It has finally appeared - big (or rather, huge), beautiful, and so comprehensive that even if you vaguely imagine what Ayurveda is, the book will explain everything to you.

Recipe example. What illustrations are here! Baked bananas.

The book is expensive, but it fully justifies its price: it is a beautiful gift edition that replaces many books. It is much more convenient to use it alone, because. collected here All that is needed. And the recipes here are more than enough to eat very tasty, with great health benefits. And since there are not only recipes here, but also all the principles of Ayurveda, the basics of recipes, tables, the book allows you to learn how to fantasize about a culinary theme - in line with Ayurveda, of course. And this is already an amazing variety in nutrition, not limited to just a few recipes, this is the ability and ability to create masterpieces in the kitchen.

It tells how to store living foods (and how to choose them when buying), there is a section on food as a means of healing, the cycles of nature are considered. It explains in detail and very clearly what Vata, Pitta and Kapha are.

The dishes (with recipes) in the book are the most diverse, everything that makes up our table: from baking bread according to Ayurveda to sauces and drinks with desserts. Naturally, main courses, side dishes, soups and salads, as well as pâtés and spreads. All this is very tasty - looking at a book awakens the appetite, because. The recipes are accompanied by beautiful photographs.

Large format book, A4 (slightly wider - 220x290 mm), hardcover, thick coated paper (which is not afraid of years and decades of life), 336 pages.

Genre: Eastern medicine.

ALL THE WISDOM OF THE WORLD REDUCES TO A SIMPLE TRUTH: food is life. Ritual of eating
has no time, cultural and religious framework. Food is sacred, and the act of eating it is a direct union with the divine energy of nature.

According to the ancient sages of Ayurveda, food nourishes the mind, body, feelings and soul at all levels. It lays the foundation for self-knowledge and personal development. This ritual is firmly rooted in our lives - from the first sip of mother's milk to joint lunches and dinners with people we love.

Ayurveda: recipe healthy life.

In the Ayurveda book. Thousand-year-old healthy recipes for modern life describe the power of food to heal the body and soul and nourish the senses. She will help you find your way. We hope this book will awaken your taste buds and inspire you to a deep understanding of your true nature.

Dr. Tom, Dan and Chief Johnny.

Three doshas, a detailed and very understandable description.

According to Ayurvedic principles, health is not limited to laboratory tests or annual medical check-ups. It is a continuous process that requires the direct participation of a person and includes all aspects of his life.

This book has three authors, and all three know perfectly well what Ayurveda and Ayurvedic nutrition are: Thomas Yarema, Johnny Brannigan and Daniel Rhoda. The original title of the book is Eat, Taste, Heal: An Ayurvedic Guidebook and Cookbook for Modern Living. Three such people turned out not just a book, but a masterpiece. In Soviet times, every kitchen had a Big Cookbook, and now in every kitchen in health-conscious homes, this book should be. The whole family can study and cook according to it, as well as learn to choose (and grow) products together: this is a very exciting and family-friendly activity!

All the recipes here are doable and understandable, all the products are available in the stores, you can grow a lot in your garden, so go for it, good luck to you!

Authors of the book:

Dr. Thomas Yarema Medical Director of the Center for Welfare and Integrative Medicine in California. He practiced allopathy (the treatment of drugs that cause symptoms that are the opposite of the symptoms of the disease), worked in the field of emergency care for 12 years, practices Ayurveda and traditional oriental medicine.

Johnny Brannigan is an internationally recognized Ayurvedic chef with over 25 years of experience in the food industry. Inspired by Ayurveda, Johnny launched a line of snacks in the UK and has also cooked meals at Raj, the most popular Ayurvedic spa and holiday home in the US.

Daniel Rhoda- Certified Ayurvedic Practitioner, an employee of the University of Ayurveda in India, teaches Ayurveda courses and consults in the field of nutrition.

Many have been waiting for this book in Russian, and have been waiting for a long time. Don't miss it, because The circulation is small, only 3500 copies.

Ayurveda Healthy recipes, book pages

Publisher: Mann, Ivanov i Ferber, 2014

Briefly about what Ayurveda is. nature and individual characteristics personalities: Vata, Pitta and Kapha.

Getting to know your doshas.

Three doshas: vata, a detailed description on two spreads of the book.

Three doshas: pitta, a detailed description on two spreads of the book. The color of the spreads about cotton wool was green, here it is lilac.

Three doshas: kapha, a detailed description on two spreads of the book. Orange color pages.

Determining your dosha. Ayurveda.

Contemporary Issues nutrition.

Basics of Ayurveda.

It is very convenient that in the color book for the description characteristics of the three doshas- this is inserts in different colors, as it was at the beginning of the book on the spread descriptions: green for vata, lilac-violet for pitta, and orange for kapha. Easy to find, easy to see.