While p asta is cooking, toss oni ons, peppers, and zucchini together in
a bowl, along w ith the saf flower oil, rosemary , fenugreek or basil
leaves, ginger , black pepper , and salt. Let the mixture sit for 10
minutes. 3 . Strain cooked pasta, rinse it with cold water; set aside. 4 . Heat a teaspoon  of olive oil in the medium frying pan 15 seconds on
medium heat. Add garlic, basil, and turmeric. Cook for 30 seconds. Add the  shredde d tomato and sa lt. Cook for 2-3 minutes on low heat. Add pasta to the mixture and cook for one minute.5 . Preheat lar ge frying pan for 3- 5 minutes on medium heat. Add the
marinaded vegetables. T oss ge ntly to make sure they are cooking
evenly f or about 2 minutes. Y ou  may need to turn the heat down  a little
to avoid burning the vegetables. 6 . Mix the vegetables with the p asta mixture. Serve hot with a little
drizzle of olive oil. Enjoy!T U R N I P S  W I T H  S P I N A C H  ( P A A L A K
S H A L G U M )  
This is a light and bitter dish that’ s great as a side. Preparation time: 20 minutes
Serves 2
M a i n  I n g r e d i e n t s
4 turnips
4 handfuls of spinach or baby kale
H e r b s / S p i c e s
½ teaspoon fenugreek seeds
½ teaspoon turmeric powder
½ teaspoon grated ginger
¼ teaspoon saltO i l / G h e e
2 teaspoons ghee *
K i t c h e n  G e a r
Medium frying pan with lid
Potato masher
* recipe in Chapter 16
D i r e c t i o n s
1 . Peel turnips and cut in small 1” cubes. 2 . Add ghee to pan and heat for 15 seconds. 3 . Add fen ugreek s eeds and cook for 15 seconds, then add turmeric and
ginger . 4 . Add turnips and cover the pan. 5 . Let cook  for 10 minutes, check ing to see if the dish is becom ing too
dry . If it is, add 1 teaspoon of water . 6 . Add spinach and cook for another 5 minutes. 7 . Gently mash all ingredients. Serve with any grain or some chapati
Enjoy!Y E L L O W  L E N T I L S  ( M U N G I  K I  D A A L )  
This is another staple for dinners at Indian households due to its lightness. It’ s easy  to digest and tasty and  it’ s a good companion to rice or chapati. Makes a  great base for soups an d you can add vegetables to make it more
hearty . A dd the vegetables once the daal (lentil base) has been b rought to a
boil and all foam has been removed. Preparation time: 20 minutes
Serves 4
M a i n  I n g r e d i e n t s
1 cup yellow lentils
4 cups water
2 teaspoons chopped cilantro
H e r b s / S p i c e s
1 teaspoon grated ginger
½ teaspoon cumin seeds1 teaspoon spice mix *
1 teaspoon turmeric powder
1 teaspoon salt
O i l / G h e e
3 teaspoons ghee *
K i t c h e n  G e a r
Medium pot with lid
Small frying pan
* recipe in Chapter 16
D i r e c t i o n s
1 . Soak lentils in pot of warm water for about 10 minutes. Rinse the
lentils w ith fresh  water , use you r hands to move lentils until the water
runs clear . 2 . Add 4 cups of water and cook just over medium heat for 5 minutes. 3 . As t he lentils bo il skim of f the white foam. Y ou may have to do this 3-
4 times. 4 . Reduce heat to slightly less than medium. Partially cover pot, leaving
room for  some steam to escape, and cook for 7-10 minutes. Add  grated
ginger . 5 . T o prepa re T ark a, heat ghee in small frying pan for 15 seconds, then
add cum in seeds ; in about 15 seconds, add the spice mix and tu rmeric. Cook for another 15 seconds. 6 . Add spices to the pot of lentils. 7 . T ake a spoonful of daal and stir it around in the tarka pan to abs orb all
remaining ghee and spices; stir back into the pot. 8 . Garnish with cilantro and another teaspoon of ghee. Enjoy!V E G E T A B L E  F R I T T E R S  ( P A K O R A S )  
This is great to enjoy when you have company . It’ s made with chick pea
flour and vegetables, all healthy stuf f, and, when deep fried, it does not soak
up m uch oil. My favorite vege table combinations are cauliflower , potato
and onions, or eggplant and onions, or spinach and onions. Y ou can also
add them  all in together , or find your favorite combination . Kids love
pakoras with just potatoes. It’ s a savory snack; serve with chai or alone as
an appetizer . Preparation time: 25 minutes
Serves 4-6
M a i n  I n g r e d i e n t s
½ zucchini cut in round slices2 cups of cauliflower florets cut flat
1 small potato cut in thin slices
1 small onion chopped in round slices
1 cup besan (chick pea flour)
1 green chili chopped in small pieces
H e r b s / S p i c e s
½ cup chopped cilantro
2 teaspoons crushed methi powder (fenugreek seed powder - optional)
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon pomegranate seeds
Dash of chili flakes
Dash of black pepper
1 teaspoon salt
O i l / G h e e
4 cups sunflower or saf flower oil
K i t c h e n  G e a r
Lar ge bowl
Deep, medium pan for frying
Plate lined with paper towel
Slotted serving spoon
D i r e c t i o n s
1 . Mix all chopped vegetables together in a lar ge bowl. Add cilantro,
methi powder , and all spices, including salt. 2 . Set this mixture aside for 5 minutes. 3 . Meanwhile, put 4 cups of oil in the pan and heat on high for 2 minutes. 4 . Reduce heat to medium. 5 . Add bes an to the vegetables and mix well. The mix should b e thick
enough to coat the vegetables an d you may need to add a few drops of
water , a little at a time, to ensure there is enough batter .6 . Drop a tiny bit o f batter into the  oil: if it pops back up to the surface of
the oil, it is ready . 7 . Pick up the m ixture with your fingers, making sure to ta ke the
vegetables and the batter together . V egetables should be well-coated
with the batter . Place in the pan – usually 5-6 pakoras will fit in a
medium-size pan. 8 . Use the spatula to turn pakoras to ensure they brown on all sides. 9 . When pakoras are medium brown, remove with slotted serving spoon
and place on paper towel-lined plate to soak up the oil. 10 . Serve hot with mint and tamarind chutney . This has  been my all-time favorite snack or fun food and it’ s especially
great for  rainy and cold days. My mom would make pakoras in a big frying
pan in our open kitchen. They w ould be picked up as soon as th e spatula hit
the plate  and she couldn’ t keep up, as there were so many of us. This is
undoubtedly my favorite childhood memory!T h e  d o c t o r  o f  t h e  f u t u r e  w i l l  n o  l o n g e r
t r e a t  t h e  h u m a n  f r a m e  w i t h  d r u g s ,  b u t
r a t h e r  w i l l  c u r e  a n d  p r e v e n t  d i s e a s e
w i t h  n u t r i t i o n . Thomas EdisonM O R E  A B O U T  T H E  A U T H O R
A chanc e Y oga class taken over 25 years ago pulled Meena P uri towards
her calling of becoming a Y oga  teacher and from there she found her way
into the study of A yurvedic Medicine. She is a seeker . She has a reputation
for b eing wise b eyond her years and she is passionate about gui ding people
to li ve t he purpo seful lives they desire. Meena is serious—yet has a lively
sense of  humor—and her extensive skills allow her to transmit her profound
wisdom lightly , and with ease. Inspired by her late father , Dr . C. R. Puri, Meena’ s dedication to helping
others is fueled b y her own life’ s experiences, and by her conviction that we
CAN heal. She has turned her  own life’ s challenges into bl essings and
through her various consulting p ractices, she guides others to do the same. Meena c redits h er 22-year -old son—who she considers her biggest blessing
—with t eaching her the true m eaning of opening her heart. I n her spare
time, she enjoys dancing, singing and the outdoors. For more information on how Meena can help you derive greater health and
fulfillment from your daily life, visit her website at
www .ayruvedichealingcenter .com . Y ou are invited to fill out the Initial
Consultation Questionnaire on her website athttps://www .ayurvedichealingcenter .com/ayurveda/initial-consulation-
questionnaire/  to schedule your FREE phone consultation with her .B I B L I O G R A P H Y
A yurveda - The Power to Heal,  Dugliss, Paul MD (2007) New  W orld
A yurveda
A yurveda: A Practical Guide: The Science of Self-Healing, Lad, Dr . V asant, (2004) Lotus Press, WI USA
Dakshin: An Earthly Delight Cookbook: V egetarian Cuisine from
South India, Padmanabhan, Chandra, (1994) Harper Collins
Publishers, San Francisco, CA
Eat Pretty: Nutrition for Beauty  Inside and Out, Hart, Jolene, (2014)
Chronicle Books LLC, San Francisco
Eat-T aste-Heal: An A yurvedic Guidebook and Cookbook for M odern
Living, Y arema, Dr . Thomas, Rhoda Daniel, and Brannigan, Chef
Johnny , (2006) Five Elements Press, Kapaa, Hawai
Enlightened Nutrition, Dugliss, Paul, MD, (2010) Perfect Paperback
Heaven’ s Banq uet: V egetarian Cooking for Lifelong Health the
A yurveda W ay Hospodar , Mirian Kasin, (2001) First Plume Printing,
USA
The A yurveda Cookbook, Morningstar , Amadea and Desai, Urmila
(1992) Lotus Press
The Heartfulness W ay - Heart Based Meditatiions for Spiritual
T ransformations, Patel Kamlesh, Pollock, Joshua. (2018) Reveal Press,
Oakland CA
Y ou Gotta Eat: A Dietitian’ s Common Sense Approach to Facing
Life’ s Health and Nutrition Challenges, Kaminski, Linda Clancy ,
(201 1) T anas & Associates, Farmington MIE N D  N O T E S
1 . https://www .health.harvard.edu/diet-and-weight-loss/struggling-with-
emotional-eating
2 . https://progressreport.cancer .gov/prevention/red.meat
3 . from The A yurveda Cookbook, Morningstar , Amadea and Desai, Urmila,
Lotus Press, 1992
4 . https://www .cdc.gov/foodborneburden/index.html
_OceanofPDF.com_Healing_Your_Relationship_with_Food__The_A_-_Meena_Puri.txt
Summarize the following text section accurately and concisely. Maintain specific details and numerical information, and use anti-repetition mechanisms:

        While p asta is cooking, toss oni ons, peppers, and zucchini together in
a bowl, along w ith the saf flower oil, rosemary, fenugreek or basil
leaves, ginger, black pepper, and salt. Let the mixture sit for 10
minutes. 3. Strain cooked pasta, rinse it with cold water; set aside. 4. Heat a teaspoon  of olive oil in the medium frying pan 15 seconds on
medium heat. Add garlic, basil, and turmeric. Cook for 30 seconds. Add the  shredde d tomato and sa lt. Cook for 2-3 minutes on low heat. Add pasta to the mixture and cook for one minute. 5. Preheat lar ge frying pan for 3- 5 minutes on medium heat. Add the
marinaded vegetables. T oss ge ntly to make sure they are cooking
evenly f or about 2 minutes. Y ou  may need to turn the heat down  a little
to avoid burning the vegetables. 6. Mix the vegetables with the p asta mixture. Serve hot with a little
drizzle of olive oil. Enjoy. T U R N I P S  W I T H  S P I N A C H  ( P A A L A K
S H A L G U M )  
This is a light and bitter dish that’ s great as a side. Preparation time: 20 minutes
Serves 2
M a i n  I n g r e d i e n t s
4 turnips
4 handfuls of spinach or baby kale
H e r b s / S p i c e s
½ teaspoon fenugreek seeds
½ teaspoon turmeric powder
½ teaspoon grated ginger
¼ teaspoon saltO i l / G h e e
2 teaspoons ghee *
K i t c h e n  G e a r
Medium frying pan with lid
Potato masher
* recipe in Chapter 16
D i r e c t i o n s
1. Peel turnips and cut in small 1” cubes. 2. Add ghee to pan and heat for 15 seconds.
If the vegetables become too dry, you may need to add 1 teaspoon of water.
What should you do if the vegetables in the Vegetable Fritters recipe become too dry?
Rhoda Daniel, Johnny Brannigan, and Thomas Yarema
Who is the author of the book "Eat-T aste-Heal: An A yurvedic Guidebook and Cookbook for M odern Living"?
The lentils should be cooked for 7-10 minutes.
What is the recommended cooking time for the lentils in the Yellow Lentils recipe?
"A yurveda: A Practical Guide: The Science of Self-Healing"
What is the name of the book by Dr. Vasant Lad?
You should toss the vegetables gently to ensure they cook evenly.
What should you do to ensure the vegetables in the Vegetable Fritters recipe cook evenly?