Sakahari - The Plant Eaters cookbook A recipe book for a plant based diet rooted in Indian vegetarian cooking

Description

While people all over the world enjoy vegetarian Indian dishes every day, little attention is given to the health benefits gained from the herbs and spices used therein. In Sakahari: The Plant Eater’s Cookbook, authors Nandini Sharma and Linda Lauretta pull from years of collaboration to provide fabulous plant-based Indian recipes, as well as discuss the numerous healing benefits provided by everyday herbs and spices such as cilantro, bay leaf, cloves, and saffron. The authors, grounding their philosophy in the Ayurvedic principle of the three doshas, or bodily energies, skillfully demonstrate the positive, negative, or neutral effect an herb or spice has on each dosha and, as a result, the influence it potentially has on a person’s overall constitution. Understanding how each food contributes to digestion is key to balanced overall health, and this unique book provides the recipes and guidance needed to help you make informed choices on what you put in your body. With recipes for Bengali tomato chutney, sesame chiki, and many other delicious favorites, Sakahari is the perfect resource for yoga students, Ayurveda pupils, health practitioners, Indophiles, or those looking to make their diets more plant-based. Contents An introduction to Ayurvedic food principles—Linda Lauretta A note on the recipes—Nandini Sharma Ajowain seed Khasta roti (Indian unleavened bread with ajowain seeds) Bayleaf Chawal, or Fragrant Rice Black Pepper Rasam (Spicy Tomato broth) Cardamom Sooji Halwa (Semolina dessert) Cilantro/Coriander Fresh cilantro chutney Cloves Rajma or Red bean curry Jeera – Cumin seed Asparagus with cumin Curry leaves Sambar dal—lentil stew with vegetables Fennel seed Fennel Digestive Tonic Methi – Fenugreek seed Mixed vegetable pickle—cauliflower, carrot, turnip Garlic Simple Toor dal (Indian lentil soup) Ginger Butternut-squash khichadi (Indian lentil and rice dish) Kallonji – Black onion seed Sautéed greens with kalonji and chilies. Mustard seed Bengali Tomato chutney. Anardana – pomegranate Seed Punjabi Chana Masala (Spicy Punjabi-style chickpea curry) Dry red chillies Sesame Gun Powder Saffron Swiss chard and & Chickpea stew Sesame Seed Sesame Chikki (Sweet sesame crunch snack) Spearmint Hara pudina Aloo (Potato sauté with mint) Haldi – Turmeric powder Gobi Matar (Cauliflower and pea stew) Ghee – Clarified butter A word about Ghee Thali – A plate of food Suggested Menus