See  ahamkara;  cognitive memory 
colocasia  leaf,  297 
companion  planting,  186 
Companion  Planting  (Franck),  186 
compassion,  332-33 
condiments,  tastes  and  energy  of,  68 
consciousness  body,  21 
conservation,  184-85 
Cooked  Wheat  Berries,  222 cooking 
ancient  utensils  and  methods,  156-57 
author's  introduction  to,  156 
dhal,  172-73,  773 
grains,  167-70,  169,  170 
measuring,  153-54 modern  utensils  and  methods,  158, 
193-94,  198-99 
sadhanas,  160 
transition  to  Ayurvedic,  158-59 
Cool  Barley  Brew,  321 
coriander,  297 
corn,  166 
RECIPES  USING 
Corn  and  Red  Pepper  Aspic,  290 
Corn  Balls  and  Red  Peppers,  237 
Clear  Ginger  and  Corn  Soup,  282 
Creamed  Corn,  238 
Millet  and  Corn,  209 
Millet  and  Corn  Soup,  283 
Peppered  Corn  on  the  Cob,  230 
Rye  and  Corn,  208 
Saffron  Rice  and  Corn,  209 
Whole  Oats  and  Corn,  2 1 1 
Corn  and  Red  Pepper  Aspic,  290 
Corn  Balls  and  Red  Peppers,  237 
corn  oil,  175 
couscous,  164 
Couscous  and  Carrots,  221 
cows,  mistreatment  of,  176-78 Cracked  Rice  Uppama,  215 
Cream  of  Wheat  Porridge,  220 
Creamed  Corn,  238 
Creamed  Squash,  237 
Crisp  Cooked  Millet,  222 
cucumber 
RECIPES  USING 
Carrot  and  Cucumber  Aspic,  290 
Cherry,  Lettuce,  and  Cucumber  Aspic, 
291 
Cucumber  Raita,  310 
Pressed  Cucumber  and  Dill  Salad,  272 
Pressed  Endive  and  Cucumber  Salad, 
271 
Zucchini  and  Cucumber  with  Oil  and 
Vinegar  Dressing,  236 
Cucumber  Raita,  310 
cumin,  297 
black,  296 
Cumin  and  Basmati  Rice,  208 
Cumin  and  Black  Pepper  Rasam,  304 
Cumin  Dressing,  279 
Cumin  Millet,  211 
Cumin  Quinoa,  212 
Curd  Cheese  (panir),  184 
curry,  298 
dadhi  (Fresh  Yogurt),  183 
Dahi  Vada,  207 
daikon  radish,  340. See  also  radish 
daily  and  seasonal  activities 
Kapha  types,  55 
Pitta  types,  51-52 Vata  types,  47 
daily  routines,  186-89 dairy 
lactose  intolerance,  1 79 
milk,  176,  178 
recommended  consumption,  179-82 
tastes  and  energy  of,  69 
date 
RECIPES  USING 
Date  Bread  Pudding,  318 
Energy  Shake,  325 
Marzipan  Date  Cake,  319 
Date  Bread  Pudding,  318 
devotion,  334 
dhal,  171-72 
cleaning,  washing,  and  soaking,  172-73 
cooking  chart,  173 
pressure  cooking,  1 73 
RECIPES  USING 
Adai,  202 
Aduki  and  Shallot  Dhal,  246 
Amavadai,  202 
Baked  Beans,  243 
Barley  and  Mung  Kichadi,  255 
Barley  and  Whole  Mung  Beans,  254 
Basmati  and  Split  Mung  Beans,  253 
Bean  Pudding,  319 
348 
^flfiCr 
INDEX 
Black  Bean  Chili,  252 
Black  Bean  Soup,  283 
Brown  Rice  Kichadi,  255 
Caraway  Rice,  212 
Chana  Dhal,  245 
Chickpeas  and  Onions,  244 
Coconut  Sambar,  247 
Cumin  Millet,  211 
Dahi  Vada,  207 
Leek  and  Chickpea  Soup,  282 
Millet  and  Mung  Kichadi,  256 
Mung  and  Buckwheat  Soup,  288 
Mung  and  Spinach  Kuttu,  250 
Mung  and  Wheat  Berry  Soup,  288 
Mung  Humus,  244 
Orange  Rasam,  249 
Othappam,  202 
Peppered  Barley  Idli,  205 
Plain  Dhal,  244 
Plain  Dosa,  203 
Pressed  Sprouted  Mung  and  Cabbage 
Salad,  270 
Red  Lentils  and  Basmati  Rice,  253 
Rice  and  Aduki  Beans,  253 
Rice  and  Whole  Mung  Beans,  253 
Rice  Idli,  205 
Rye  and  Urad  Dosa,  204 
Soybeans,  243 
Soybeans  and  Red  Cabbage  Dhal,  246 
Spiced  Rice  and  Millet,  216 
Spinach  Sambar,  249 
Split  Pea  Dhal,  245 
Sweet  Rice  and  Aduki  Beans,  254 
Toor  Dhal  and  Cabbage  Kuttu,  250 
Toor  Dhal  and  Eggplant  Kuttu,  251 
Toor  Rasam,  247 
Tridosha  Sambar,  248 
Urad,  Mung,  and  Rice  Dosa,  203 
Vada,  207 
Vadai,201 
Wheat  and  Cinnamon  Idli,  206 
Wheat  and  Split  Pea  Dosa,  204 
Wheat  Berries  and  Cloves,  210 
White  Basmati  Kichadi,  256 
Whole  Mung  Dhal,  245 
dharma(s),  2,  329 
compassion  and,  332-33 
devotion  and,  334 
love  and,  330-32 
silence  and,  334-35 
truth  and,  333 
dhatus,  14,  26 
sperm  and  ovum,  26,  61 
Dill  and  Parsley  Potatoes,  224 
diseases 
causes  of,  8,  177-78 
karmic,  8 
doshas,  10, 23-26. See  also  Kapha,  Pitta,  Vata 
balancing,  27 
body  types  and, 35-36 and  chakras,  33 
prevalent  seasons  and  times,  1 3 1-32, 
132-33 
Dried  Masala  Okra,  225 
Dry  Coconut  Chutney,  308 
Earth,  15-16, 17-18. See  also  elements; 
Kapha 
foods,  64 
eating,  151-52 eating  utensils,  ancient,  157 
Eggless  French  Toast,  221 
eggplant grilling,  195 RECIPES  USING 
Eggplant  and  Potato  Curry,  224 
Fennel- Roasted  Eggplant,  230 
Karikai  (Eggplant  and  Potatoes), 
226 
Spicy  roasted  Eggplant,  23 1 
Toor  Dhal  and  Eggplant  Kuttu,  25 1 
Eggplant  and  Potato  Curry,  224 
ego,  health  of,  10-1 1. See  also  ahamkara Elder  Flower  Tea,  323 
elements,  15-16,  44. See  also  Air;  Earth; 
Fire;  Space;  Water 
and  food  examples,  64-65 
fingers  and,  153 
foods  and,  63-64 endive 
RECIPES  USING 
Cauliflower  and  Endive  Salad,  273 
Pressed  Endive  and  Cucumber  Salad, 271 
energy  of  foods,  66-70,  72 
Energy  Shake,  325 
Escarole  and  Garlic,  236 
essences,  Vedic 
khus,  301 
rose,  302 
sandalwood,  301 
screw  pine,  301 
excretory  srotas,  29 
experiential  time,  12 
fat  srotas,  28 
feet  and  hands,  sadhanas  of,  1 53-55 
fennel,  298 
Fennel-Roasted  Eggplant,  230 
fenugreek,  298 
festive  desserts,  312-18 
Fire,  15-16,  19-20. See  also  elements;  Pitta 
foods,  64 
fires,  of  Pitta,  25 
flaked  rice,  161 
food(s). See  also  cooking;  eating 
categories  for  consumption,  73,  178-79 
disposing  of  remains,  184-85 
elemental  features  of,  63-64 
energy  and,  72 examples,  tastes  and  elements  of,  64-65 
ideal  quantities,  134 
as  memory,  15-16 
prabhava,  60-6 1 preparation  and  sharing,  152-53 
proportions  for  all  types,  133 
sadhanas,  149-50 
tastes  and  energy  of,  61-70,  66-70 
food  body,  16-18,  150-51 food  charts 
for  Kapha,  110-15 
for  Kapha-Pitta,  121-27 
for  Kapha- Vata,  115-21 
for  Pitta,  92-97 
for  Pitta-Kapha,  104-10 
for  Pitta- Vata,  98-103 
for  Vata,  74-80 
for  Vata- Kapha,  86-92 
for  Vata- Pitta,  80-85 
for  Tridosha,  128-30 food  srotas,  28 
Franck,  Gertrud,  186 
Fresh  Butter  (makhan),  183 
Fresh  Buttermilk  (chaach),  184 
Fresh  Fruit  Mold,  316 
Fresh  Salads,  272-73 
Fresh  Yogurt  (dadhi),  183 
Fried  Rice,  210 
FruitCake,  318 
Fruit  Cobbler,  316 
fruits,  tastes  and  energy  of,  66-67 
gandhari  and  hastajihva  nadis,  30 
Garam  Masala,  302 
gardens,  185,  186 
Garlic  and  Ginger  Sauce,  279 
Ghee,  182 
ginger,  298  » juicing,  fresh,  194 Ginger,  Cinnamon,  Clove  Tea,  324 
Ginger,  Cumin,  Coriander  Tea,  323 
Glazed  Carrots,  236 
Gomasio,  305 
graciousness,  151 
grain(s),  163-67 brew,  340 
cooking  chart,  170 
grinding,  194 
pressure  cooking,  /69 
rice,  160-63 sadhanas,  160 
seasonal  use  for  all  types,  (39  M 
soaking  and  cooking,  167-70 
sorting,  cleaning,  and  washing,  if>7 
tastes  and  energy  of,  67 
Grain  Balls  and  Rolls,  216  19 
Grain  Salads,  273-75 
Green  Beans  and  Almonds  with  Oil  and 
Vlnegai  Dressing,  2  (<* ( Sreen  <  linga  and  ( ioconul  ( fautney,  K)9 
349 
>m 
INDEX 
gunas,  60 
Gun  Powder,  305 
halvah,  340 
hands  and  feet,  sadhanas  of,  153-55 
harmony  in  eating,  151-52 
hastajihva  and  gandhari  nadis,  30 
Hazelnut  Carob  Mousse,  316 
healing,  11 
heart,  sadhanas  for,  151-53 
herbs,  tastes  and  energy  of,  68 
Hollandaise  Sauce,  278 
honey,  179 
horseradish,  299 
Hot  Milk  Tea  (Chai),  327 
Hot  Pepper  Chutney,  309 
ida  nadi,  30 
Imli  (Tamarind)  Chutney,  307 
immune  system,  10-11 
individual  self. See  ahamkara 
instant  rice,  161 
intelligence  body,  20-21 
Italian  rices,  162 
jasmine  rice,  162 
jicama,  341 
kabli  chana,  171 
kala  chana,  171 
kama,  2 
kanten,  341 
Kapha,  16,  17-18. See  also  doshas,  Earth, 
Water 
beneficial  tastes,  58 
body  type,  37-38,  39,  40,  42 
daily  sadhana,  189 
eating  utensils,  157 
five  waters  of,  25-26 
features  of  foods  that  nourish,  60 
menus,  144—48 
natural  tastes,  58 
nature  and  tastes  of,  57-58 
personality,  52-56 
prevalent  seasons  and  times,  131-32, 
132 
recommended  foods  for,  110-15 
Kapha- Pitta 
prevalent  seasons  and  times,  133 
recommended  foods  for,  121-27 
Kapha- Vata 
prevalent  seasons  and  times,  133 
recommended  foods  for,  115-21 
karela,  341 
Karelas  with  Yogurt  Sauce,  242 
Karhi  (Yogurt  Soup),  289 
Karikai  (Carrots  and  Plantain),  226-27 
karma,  3 
karmic  disease,  8 
khoa  (Milk  Dough),  184 Kichadi,  255-56 
kitchen 
ancient,  156-57 
equipment  and  tools,  193-94 
sadhanas  for,  155-60 
kittas. See  malas 
kohlrabi,  341 
Krishna,  Lord,  11 
kudzu,  341 
kuhu  nadi,  31 
kundalini,  31 
Kuttu,  250-51 
lactose  intolerance,  179 
ladoo,  341 
landcress,  341 
Landcress  and  Chestnuts,  234 leek 
RECIPES  USING 
Leek  and  Chickpea  Soup,  282 
Leek  and  Potato  Soup,  284 
Leek,  Potato,  and  Barley  Soup,  285 
Leek  and  Chickpea  Soup,  282 
Leek  and  Potato  Soup,  284 
Leek,  Potato,  and  Barley  Soup,  285 
legumes,  tastes  and  energy  of,  67 
Lemon  Broccoli  Tofu,  263 
Lemon  Kudzu  Sauce,  279 
Lemon  Raita,  310 
lentils. See  dhal 
Lima  and  Cauliflower  Soup,  289 
Lima  Bean  Soup,  285 
Lime  and  Raisin  Rice  Salad,  275 
lobya,  172 
Lord  Krishna,  1 1 
lotus,  299 
love,  330-32 
mace,  299 
Madras  Curry  Powder,  303 
makhan  (Fresh  Butter),  183 
malas,  three,  26-27 mango 
green,  298 RECIPES  USING 
Aam  Achar  (Green  Mango  Pickle),  307 
Mango  and  Melon  Custard,  315 
Mango  Chutney,  308 
Mango  and  Melon  Custard,  315 
Mango  Chutney,  308 
manipura,  32 
manomaya,  19 
manovaha  nadis,  30 
Marzipan  Date  Cake,  319 
Masala  Dosa  (Filling),  204 
Masalas  and  Condiments,  302-5 
masoor  dhal,  172 
matardhal,  172 
materialization,  process  of,  58 
maya,  11 meals. See  also  menus 
tastes  and  textures  of,  134-35 
transitional,  134 
measuring,  for  cooking,  153-54 
meat,  178-79 memory. See  also  cognitive  memory 
food  as,  15-16 
invalid,  13-14 menstrual  srotas,  29 
menus. See  also  meals 
for  Kapha  types,  144-48 
for  Pitta  types,  140-43 
for  Vata  types,  135-39 
Mild  Garam  Masala,  303 
Mild  Sweet  and  Sour  Sauce,  264 
Mild  Tamari  Sauce,  278 
milk,  176,  178 
cows  and,  176-78 
lactose  intolerance,  179 
recommended  consumption,  179-82 
Milk  Dough  (khoa),  184 
millet,  165 
RECIPES  USING 
Crisp  Cooked  Millet,  222 
Cumin  Millet,  211 
Millet  and  Cauliflower,  209 
Millet  and  Corn,  209 
Millet  and  Corn  Soup,  283 
Millet  and  Mung  Kichadi,  256 
Millet  and  Quinoa  Salad,  274 
Millet  and  Snow  Pea  Salad,  275 
Millet  and  Squash  Soup,  283 
Millet  Croquettes,  22 1 
Millet  Nori  Balls,  217 
Millet  Nori  Rolls,  217 
Soft  Millet  and  Carrots,  221 
South  Indian  Millet  Balls,  219 
Spiced  Rice  and  Millet,  216 
White  Basmati  and  Millet,  222 
Millet  and  Cauliflower,  209 
Millet  and  Corn,  209 
Millet  and  Corn  Soup,  283 
Millet  and  Mung  Kichadi,  256 
Millet  and  Quinoa  Salad,  274 
Millet  and  Snow  Pea  Salad,  275 
Millet  and  Squash  Soup,  283 
Millet  Croquettes,  221 
Millet  Nori  Balls,  217 
Millet  Nori  Rolls,  217 
mind  body,  19-20 mint,  299 
Mint  Chutney,  308 
mirin,  342 
miso,  342 
mixed  fruit 
RECIPES  USING 
Fresh  Fruit  Mold,  316 
Fruit  Cake,  318 
Fruit  Cobbler,  316 
Ricotta  Fruit  Dessert,  315 
350 
jmt, 
INDEX 
Universal  Trifle,  314 
Mixed  Vegetable  Sambar,  248 
Mocha  Mousse,  317 
moksha,  2,  8 
Mola  Hora,  214 
Morning  Booster,  325 
mugwort,  299 
Mula  Achar  (Daikon  Pickle),  306 
muladhara,  31 
Mung  and  Buckwheat  Soup,  288 
Mung  and  Spinach  Kuttu,  250 
Mung  and  Wheat  Berry  Soup,  288 
mung  dhal. See  dhal 
Mung  Humus,  244 
muscular  srotas,  28 
Mustard  Greens  and  Asparagus  with 
Hollandaise  Sauce,  234 
mustard  oil,  175 
muth,  172 
nadis,  fourteen,  30-31 
Narada,  11 
Natto-Stuffed  Tofu,  265 
navy  beans,  172 
nigella  seed,  299 
Nimbu  Achar  (Lemon  Pickle),  306 
Nimbu  Achar  (Lime  Pickle),  306 
noodles,  Japanese 
soba,  343 
udon, 343 
nutmeg,  299 
nuts,  tastes  and  energy  of,  69 
oats,  164 
Oden,  294 
Oil  Roti,  208 
oils,  174-76 
tastes  and  energy  of,  69 
ojas,  61 
okra 
RECIPES  USING 
Dried  Masala  Okra,  225 
Okra  and  Onions,  237 
Rutabaga  Stew  with  Dumplings,  228 
Okra  and  Onions,  237 
olive  oil,  175 
onion 
RECIPES  USING 
Barley,  Onion,  and  Carrot  Salad,  274 
Okra  and  Onions,  237 
Pressed  Onion  Salad,  271 
Sesame  and  Onion  Sauce,  259 
Snow  Peas  and  Onions,  233 
Squash  and  Onion  Aspic,  291 
Yellow  Squash  and  Baby  Onions,  232 
orange 
RECIPES  USING 
Orange  and  Cherry  Chutney,  309 
Orange  Raita,  310 
Soy  and  Orange  Peel  Brew,  324 Orange  and  Cherry  Chutney,  309 
Orange  Fennel  Dressing,  280 
Orange  Raita,  310 
Orange  Rasam,  249 
osha,  342 
Othappam,  202 
ovum  and  sperm  dhatus,  health  of,  26, 
61 
ovum  and  sperm  srotas,  29 
Pal  Payasam,  320 
panchakarma,  27 
panchakosha,  16 
Panch  Puran:  Bengali  Masala,  303 
Pan-Fried  Tofu,  263 
panir  (Curd  Cheese),  184 
paprika,  299 parboiled  rice,  161 
Pasta  Sauces,  258-60 
Payasam,  319-20 
payasvini  nadi,  3 1 
pea(s) tastes  and  energy  of,  67 
dried. See  dhal 
RECIPES  USING 
Barley  and  Pea  Salad,  275 
Buckwheat  and  Pea  Salad,  273 
Buckwheat  and  Peas,  2 1 1 
Bulgur  and  Peas,  209 
Millet  and  Snow  Pea  Salad,  275 
Snow  Peas  and  Onions,  233 
Steamed  Snow  Peas  and  Acorn  Squash, 
232 
pear RECIPES  USING 
Clay  Pot  Baked  Pears,  314 
Pear  Lassi,  325 
Pear  Lassi,  325 
peera,  342 
pepper(s) anchochili,  295 
cayenne,  296 
Chili,  297,  341 
pippali,  342 RECIPES  USING 
Brussels  Sprouts  and  Pepper  Rings,  226 
Corn  and  Red  Pepper  Aspic,  290 
Corn  Balls  and  Red  Peppers,  237 
Hot  Pepper  Chutney,  309 
Red  Cabbage  and  Pepper  Aspic,  291 
Roasted  Peppers,  242 
peppercorn,  299 Peppered  Barley  Idli,  205 
Peppered  Corn  on  the  Cob,  230 
Peppered  Oil,  279 
Peppermint  and  Walnut  Mousse,  317 
personality 
Kapha,  52-56 Pitta,  48-52 
Vata,  44^18 Pesto  for  K  Types,  259 
Pesto  for  V  Types,  258 
physical  body ama,  27 
dhatus,  26 
doshas,  23-26 
malas,  26-27 
srotas,  27-29 
Pickles,  305-7 
Pie  Dough,  311-12 
Pies,  312-13 Pineapple  Kanten,  315 
pingala  nadi,  30 Pitta,  16,  19-20. See  also  doshas;  Fire 
beneficial  tastes,  58 
body  type,  36-37,  38-39,  39,  40,  42 
daily  sadhana,  188 
eating  utensils,  157 
features  of  foods  that  nourish,  60 
five  fires  of,  25 
menus,  140-43 natural  tastes,  58 
nature  and  tastes  of,  57-58 
personality,  48-52 prevalent  seasons  and  times,  131-32, 132 
recommended  foods  for,  92-97 Pitta-Kapha 
prevalent  seasons  and  times,  133 
recommended  foods  for,  104-10 
Pitta-Vata 
prevalent  seasons  and  times,  133 
recommended  foods  for,  98-103 
Plain  Dhal,  244 
Plain  Dosa,  203 
plantain,  342 Plantain  Kuttu,  251 
plasma  srotas,  28 
Plum  Chutney  (Aloo  Bukhara),  308 
pokeroot,  342 
pomegranate,  301 Popcorn  Crunch  Crustless  Pic,  3 1 3 
poppy  seed,  300 
potato RECIPES  USING 
Cauliflower  and  Potato  Masala,  225 
Cauliflower  and  Potato  Soutllo,  22  - 
Dill  and  Parsley  Potatoes,  224 
Eggplant  and  Potato  Curry,  224 
k.uikai  (Eggplant  and  Potatoes),  226 Leek  and  Potato  Soup,  284 
Ix-ck,  Potato,  and  Barley  Soup,  285 Masala  Dosa  (Filling),  204 
l'otato  and  BrOCCOll  Soup,  288 
Potato  Roti,  208 
Shepherd's  Pie,  228 l'otato  ,un\  Broccoli  Soup,  288 
Potato  Roti,  . 'US pots  anil  pans,  indent,  157 
prabhava,  60  61 
351 
jmtr 
1  NPI'X 
pi  Ami. 9, : ; 
prana  body,  18  19 
pranamaya,  18 
pranavaha  nadi,  30 
prayer,  151,334 
precepts  for  eating,  151-52 Pressed  Bibb  1  ettuce  Salad,  271 
Pressed  Cabbage  and  Radish  Salad,  272 
Pressed  Cucumber  and  Dill  Salad,  272 
Pressed  Endive  and  Cucumber  Salad,  271 
Pressed  dinger  Salad,  271 
Ptessed  Onion  Salad,  271 
Pressed  Red  Radish  Salad,  271 
Pressed  Salads,  270-72 
Pressed  Sprouted  Mung  and  Cabbage 
Salad,  270 
Pressed  Watercress  and  Tamarind  Salad, 
272 
pressure  cooking 
dhal,  173 
grains,  169 
proper  conduct. See  dharma(s) 
proper  foods,  introducing,  74 
psychological  nature 
Kapha  types,  52-53 
Pitta  types,  48^19 
Vata  types,  44  46 
pudina,  342 
Pudina  (Mint)  Masala,  304 
pungent  taste,  59 
Puranas,  11 
pusha  and  yashasvini  nadis,  30 
quinoa,  166 
RECIPES  USING 
Cumin  Quinoa,  212 
Millet  and  Quinoa  Salad,  274 
Quinoa  and  Carrots,  213 
Quinoa  and  Carrots,  213 
radicchio,  342 
radish 
RECIPES  USING 
Karikai  (Daikon  and  Sweet  Potatoes), 
227 
Mula  Achar  (Daikon  Pickle),  306 
Pressed  Cabbage  and  Radish  Salad,  272 
Pressed  Red  Radish  Salad,  271 
Seitan,  Daikon,  and  Carrot  Stew,  269 
Raitas  (Yogurt  Salads),  310 
rajma  dhal,  172 
Ramps  and  Tofu  Stew,  262 
rasa,  59-61,  62 
Rasam  and  Sambar,  247—49 
Rasam  Masala,  304 
raspberry 
RECIPES  USING 
Raspberry  Gel  Pie,  312 
Raspberry  Tart,  314 
spberry  Gel  Pie,  312 Raspberry  Tart,  314 
Ratatouille,  229 
Rava  Payasam,  320 
recommended  foods 
for  Kapha,  110-15 
for  Kapha-Pitta,  121-27 
for  Kapha- Vatta,  115-21 
for  Pitta,  92-97 
for  Pitta-Kapha,  104-10 
for  Pitta- Vata,  98-103 
for  Vata,  74-80 
for  Vata- Kapha,  86-92 
for  Vata- Pitta,  80-85 
for  Tridosha,  128-30 
recycling,  184-85 
Red  Cabbage  and  Pepper  Aspic,  291 
Red  Lentils  and  Basmati  Rice,  253 
reverence,  151 
rice,  160-63,  200. See  also  basmati  rice, 
brown  rice 
RECIPES  USING 
Collard  Nori  Rolls,  218 
Rice  Nori  Balls,  216 
Sweet  Rice  and  Aduki  Beans,  254 
Rice  and  Aduki  Beans,  253 
Rice  and  Wakame,  293 
Rice  and  Whole  Mung  Beans,  253 
Rice  Idli,  205 
Rice  Nori  Balls,  216 
Rice  Nori  Rolls,  217 
Ricotta  and  Tofu  Quiche,  265 
Ricotta  Fruit  Dessert,  315 
Rishis,  8-9 Roasted  Breakfast  Grain,  222 
Roasted  Peppers,  242 
Rolled  Stuffed  Collards,  233 
Rosewater  Pudding,  317 
Rutabaga  Stew  with  Dumplings,  228 
rye,  165 Rye  and  Corn,  208 
Rye  and  Urad  Dosa,  204 
Rye  Croutons,  281 
sadhana(s),  5 
cognitive  memory  and,  14 
of  compassion,  332-33 
daily,  186-89 of  devotion,  334 
of  dhal,  171-73 
food, 149-50 
of  grain,  160-70 
of  hands  and  feet,  153-55 
for  the  heart,  151-53 
for  the  kitchen,  155-60 
of  love,  330-32 
of  milk,  176-84 
scheduling,  160 
of  silence,  334-35 
of  spices,  173-74 of  truth,  333 safflower  oil,  175 
saffron,  300 
Saffron  and  Apple  Pie,  312 
Saffron  Basmati  Rice,  212 
Saffron  Rice  and  Corn,  209 
Sago  Payasam,  319 sahasrara,  33 
salsify,  342 
salt black,  296 
rock,  300,  342 
salty  taste,  59 
Sambar  Powder,  304 
sansho  leaves,  343 
saraswati  nadi,  31 
sarsaparilla,  300 
sassafras,  300 
Sauteed  Asparagus,  235 
Sauteed  Broccoli  Pasta,  257 
Sauteed  Red  Cabbage,  238 
savoring  food,  152 
seasonal  and  daily  activities 
Kapha  types,  55 
Pitta  types,  51-52 Vata  types,  47 
seasonal  grains,  133-34 seasonal  menus. See  menus 
seasons,  131-32 
prevalence  for  each  dosha,  132-33 
seaweeds,  tastes  and  energy  of,  68 
seeds,  tastes  and  energy  of,  69 
seaweed 
arame,  339 
dulse,  340 
hijiki,  341 kombu,  341 
riverweeds,  342 
seaware,  343 
wakame,  343 
RECIPES  USING 
Arame  and  Carrot  "Tempura,"  294 Collard  Nori  Rolls,  218 
Millet  Nori  Balls,  217 
Millet  Nori  Rolls,  217 
Oden,  294 
Rice  and  Wakame,  293 
Rice  Nori  Balls,  216 
Rice  Nori  Rolls,  217 
Squash  and  Seaweed  Soup,  286 
Wakame  and  Bamboo  Shoot  Soup,  293 
Wakame  Salad,  293 
seitan RECIPES  USING 
Chickpea  and  Seitan  Stew,  269 
Seitan,  267 
Seitan,  Daikon,  and  Carrot  Stew,  269 
Stripped  Tarragon  Seitan,  268 Stuffed  Seitan,  268 
Seitan,  267 
Seitan,  Daikon,  and  Carrot  Stew,  269 
352 
jm:, 
INDEX 
self 
cognitive  (collective). See  ahamkara; 
cognitive  memory 
experiential  (individual). See  ahamkara 
Sesame  and  Onion  Sauce,  259 
sesame  oil,  175 
Sesame  Rice,  214 
sesame  seed,  300 
sexuality 
Kapha  types,  53-54 
Pitta  types,  49-50 
Vata  types,  46-47 
shankhini  nadi,  3 1 
Shepherd's  Pie,  228 
silence,  334-35 
Sloppy  Joes,  262 
Snow  Peas  and  Onions,  233 
Soft  Breakfast  Rice,  220 
Soft  Fried  Rice,  210 
Soft  Millet  and  Carrots,  221 
Soft  Rice,  210 
sour  taste,  59 
soursop,  343 
South  Indian  Millet  Balls,  219 
South  Indian  Steamed  Rice  Balls,  218 
South  Indian  Wheat  Balls,  219 
Soy  and  Orange  Peel  Brew,  324 
soy  milk 
RECIPES  USING 
Morning  Booster,  325 
Soy  and  Orange  Peel  Brew,  324 
Warm  Spiced  Soy  Milk,  327 
Warm  Soy  Chai,  325 
Soybeans  and  Red  Cabbage  Dhal,  246 
Space,  15-16,  18-19. See  also  elements; 
Vata  foods,  64 
sperm  and  ovum  dhatus,  health  of,  26,  6 1 
sperm  and  ovum  srotas,  29 
Spiced  Broccoli,  239 
Spiced  Rice  and  Millet,  216 
Spiced  Vegetables,  242 
Spiced  Vegetables  and  Curries,  239—42 
Spiced  Wheat  Uppama,  206 
Spiced  Yogurt  Drink,  327 
spices 
sadhanas  of,  1 73-74 
tastes  and  energy  of,  68 
Spicy  Home  Fries,  223 
Spicy  Roasted  Eggplant,  231 
spinach 
RECIPES  USING 
Mung  and  Spinach  Kuttu,  250 
Spinach  and  Tofu  Curry,  224 
Spinach  Masala,  223 
Spinach  Sambar,  249 
Spinach  "Souffle,"  229 
Spinach  and  Tofu  Curry,  224 
Spinach  Masala,  223 
Spinach  Sambar,  249 
Spinach  "Souffle,"  229 Split  Pea  Dhal,  245 
sprouting,  173,  195 
squash 
gourd,  340 RECIPES  USING 
Barley  and  Squash  Soup,  284 
Creamed  Squash,  237 
Karikai  (Squash  Curry),  227 
Millet  and  Squash  Soup,  283 
Squash  and  Onion  Aspic,  291 
Squash  and  Potato  Souffle,  226 
Squash  and  Seaweed  Soup,  286 
Steamed  Snow  Peas  and  Acorn  Squash, 
232 
Tofu-Stuffed  Squash,  266 
Yellow  Squash  and  Baby  Onions,  232 
Squash  and  Onion  Aspic,  291 
Squash  and  Potato  Souffle,  226 
Squash  and  Seaweed  Soup,  286 
srotas,  27-29 
stagnation,  27 
Steamed  Artichokes,  238 
Steamed  Broccoli,  Cauliflower,  and 
Carrots,  231 
Steamed  Snow  Peas  and  Acorn  Squash,  232 
Stripped  Tarragon  Seitan,  268 
Stuffed  Artichokes,  234 
Stuffed  Seitan,  268 
subtle  body 
chakras,  31-33 
nadis,  30-31 
sunflower  oil,  175-76 
Sunflower  Sauce,  260 
sushi  rice,  163 
sushumna  nadi,  30,  31 
svadhisthana,  32 
sweat  srotas,  29 
Sweet  and  Sour  Landcress,  235 
Sweet  and  Sour  Tofu,  264 
Sweet  and  Sour  Vegetables,  232 
sweet  brown  rice,  163 
sweet  potato 
RECIPES  USING 
Karikai  (Daikon  and  Sweet  Potatoes), 
227 
Shepherd's  Pic,  228 
Spicy  Home  Fries,  223 
Sweet  Potato  and  Artichoke  Soup, 
287 
Sweet  Potato  Curry,  24 1 
Sweet  Potato  and  Artichoke  Soup,  287 
Sweet  Potato  Curry,  241 
Sweet  Rice  and  Aduki  Means,  254 
Sweet  Spiced  Pull.ui,  212 
sweet  taste,  59 
sweeteners,  tastes  and  energy  of,  68-69 
Tamari  and  Ginga  Sauce,  276 
tamarind,  KJ0,  W3 
making  paste,  il>r> Tamarind  Rice,  213 
taro  root,  343 
tastes,  59 
anatomy  of,  62 
combinations  and  progression  in 
meals,  134-35 doshas  and,  58 
examples  according  to  the  elements. 64-65 
of  foods,  66-70 
stages  of,  62 
transformation  of,  59-61,  62 
teas,  tastes  and  energy  of,  70 
Tempura,  294 
Tempura  Batter,  294 
texmati  rice,  163 
Thyme  and  Vinegar  Dressing,  280 
time  and  timelessness,  1 1-12 animals  and,  12 
times,  prevalence  for  each  dosha,  131-32, 
132-33 tofu 
RECIPES  USING 
Baked  Spiced  Tofu,  266 
Burdock  Sauce,  263 
Carrot  and  Raisin-Stuffed  Tofu,  265 
Lemon  Broccoli  Tofu,  263 
Natto-Stuffed  Tofu,  265 
Oden,  294 
Pan-Fried  Tofu,  26 
Ramps  and  Tofu  Stew,  262 
Ricotta  and  Tofu  Quiche,  265 
Sloppy  Joes,  262 Sweet  and  Sour  Tofu,  264 
Tofu  and  Broccoli,  262 
Tofu  and  Ricotta  Cheese  Sauce,  259 
Tofu  Fried  Rice,  254 
Tofu  l.isagna,  258 
Tofu-Stuffed  Squash,  266 
Tofu  Tempura,  264 
Tohi  and  Broccoli,  262 
Tofu  and  Ricotta  (  heesc  Sauce,  2  >9 
Tofu  Fried  Rice,  254 
Tofu  Lasagna,  258 
Toru-Stufled  Squash,  266 
Tofu  Tempura,  264 
Tooi  i  thai  and  Cabbage  Kuttu. 2  '>» 
[001  I  'Hal  and  BggpUnl  Kuttu. ! -1 
Tool  Etasam,  2 1 ' toovai  dhal,  172 
transmutation,  21-22 [ridosha 
recommended  foods  for,  128  10 
Tridosha  Sambar,  2 18 intkalc,  166 
truth,  133 
turmeru . 101 
umeboahi  plums,  \  i  < Universal  Trifle,  mi 
353 
jmt. INDEX 
uraddhal  172 
l  i. id,  Mung,  and  Rice  Dosa,  203 
urinary  srotas,  29 
utensils 
ancient,  157 
modern,  158,  192,  193-94 
Vada,  207 
Vadai,  201 
Valencia  rice,  163 
Vanilla  Flan,  318 
varak,  301 
varuni  nadi,  31 
Vata,  16,  18-19. See  also  Air;  doshas;  Space 
beneficial  tastes,  58 
body  type,  36,  37,  38,  39,  40,  41 
daily  sadhana,  187 
eating  utensils,  157 
features  of  foods  that  nourish,  60 
five  airs  of,  24-25 
menus,  135-39 
natural  tastes,  58 
nature  and  tastes  of,  57-58 
personality,  44—48 
prevalent  seasons  and  times,  131-32, 
132 
recommended  foods  for,  74-80 
Vata- Kapha 
prevalent  seasons  and  times,  133 
recommended  foods  for,  86-92 
Vata- Pitta 
prevalent  seasons  and  times,  133 
recommended  foodsjor,  80-85 
Vedas,  8 
Vegetable  Dumpling  Soup,  287 
fegetable  Pullau,  241 
Vegetable  Stir- Fry,  230 
Vegetable  Stock,  281 
-Vegetable  Uppallia,  206- vegetables 
preparing,  195-98 tastes  and  energy  of,  66 
RECIPES  USING. See  also  specific 
vegetables 
Aviyal,  239 
Spiced  Vegetables,  242 
Sweet  and  Sour  Vegetables,  232 
Mixed  Vegetable  Sambar,  248 
Tridosha  Sambar,  248 
Vegetable  Dumpling  Soup,  287 
Vegetable  Pullau,  241 
Vegetable  Stir- Fry,  230 
Vegetable  Stock,  281 
Vegetable  Uppama,  206 
vijnanamaya,  21 
vipaka,  60,  61,  62 
virya,  60,  61,  62 
vishuddha,  32 
vishvodara  nadi,  3 1 
Wakame  and  Bamboo  Shoot  Soup,  293 
Wakame  Salad,  293 
walnut  oil,  176 
Warm  Almond  and  Nutmeg  Brew,  326 
Warm  Almond  and  Peach  Nectar,  326 
Warm  Barley  Brew,  322 
Warm  Goat's  Milk  with  Cardamom,  326 
Warm  Rice  Brew,  322 
Warm  Saffron  Milk,  326 
Warm  Sandalwood  Milk  Brew,  326 
Warm  Soy  Chai,  325 
Warm  Spiced  Soy  Milk,  327 
Warm  Spiced  Tea,  322 
wasabi,  343 
Water,  15-16,  18. See  also  elements;  Kapha 
foods,  64 
water  srotas,  28 
Watercress  with  Sesame  Seeds,  235 waters  of  Kapha,  25-26 wehani  rice,  163 
wheat,  163-64 Wheat  and  Cinnamon  Idli,  206 
Wheat  and  Split  Pea  Dosa,  204 
Wheat  Berries  and  Cloves,  210 wheat  berry 
RECIPES  USING 
Black  Bean  Chili,  252 
Cinnamon  Spiced  Wheat,  215 
Cooked  Wheat  Berries,  222 
Mung  and  Wheat  Berry  soup,  288 
Wheat  Berries  and  Cloves,  210 
Wheat  and  Split  Pea  Dosa,  204 
White  Basmati  and  Millet,  222 
White  Basmati  Kichadi,  256 
white  rice,  161 
Whole  Mung  Dhal,  245 
Whole  Oats  and  Corn,  211 
Whole  Wheat  Croutons,  281 
Whole  Wheat  Dough,  311 
wild  rice,  163 
will,  12 
yashasvini  and  pusha  nadis,  30 
Yellow  Squash  and  Baby  Onions,  232 
yogurt,  181 Yogurt,  Fresh,  (dadhi),  183 
Yogurt  Rice,  213 
zucchini 
RECIPES  USING 
Ratatouille,  229 
Zucchini  and  Cucumber  with  Oil  and 
Vinegar  Dressing,  236 
Zucchini  Chutney,  310 
Zucchini  and  Cucumber  with  Oil  and 
Vinegar  Dressing,  236 
Zucchini  Chutney,  310 
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Summarize the following text section accurately and concisely. Maintain specific details and numerical information, and use anti-repetition mechanisms:

        See  ahamkara;  cognitive memory 
colocasia  leaf,  297 
companion  planting,  186 
Companion  Planting  (Franck),  186 
compassion,  332-33 
condiments,  tastes  and  energy  of,  68 
consciousness  body,  21 
conservation,  184-85 
Cooked  Wheat  Berries,  222 cooking 
ancient  utensils  and  methods,  156-57 
author's  introduction  to,  156 
dhal,  172-73,  773 
grains,  167-70,  169,  170 
measuring,  153-54 modern  utensils  and  methods,  158, 
193-94,  198-99 
sadhanas,  160 
transition  to  Ayurvedic,  158-59 
Cool  Barley  Brew,  321 
coriander,  297 
corn,  166 
RECIPES  USING 
Corn  and  Red  Pepper  Aspic,  290 
Corn  Balls  and  Red  Peppers,  237 
Clear  Ginger  and  Corn  Soup,  282 
Creamed  Corn,  238 
Millet  and  Corn,  209 
Millet  and  Corn  Soup,  283 
Peppered  Corn  on  the  Cob,  230 
Rye  and  Corn,  208 
Saffron  Rice  and  Corn,  209 
Whole  Oats  and  Corn,  2 1 1 
Corn  and  Red  Pepper  Aspic,  290 
Corn  Balls  and  Red  Peppers,  237 
corn  oil,  175 
couscous,  164 
Couscous  and  Carrots,  221 
cows,  mistreatment  of,  176-78 Cracked  Rice  Uppama,  215 
Cream  of  Wheat  Porridge,  220 
Creamed  Corn,  238 
Creamed  Squash,  237 
Crisp  Cooked  Millet,  222 
cucumber 
RECIPES  USING 
Carrot  and  Cucumber  Aspic,  290 
Cherry,  Lettuce,  and  Cucumber  Aspic, 
291 
Cucumber  Raita,  310 
Pressed  Cucumber  and  Dill  Salad,  272 
Pressed  Endive  and  Cucumber  Salad, 
271 
Zucchini  and  Cucumber  with  Oil  and 
Vinegar  Dressing,  236 
Cucumber  Raita,  310 
cumin,  297 
black,  296 
Cumin  and  Basmati  Rice,  208 
Cumin  and  Black  Pepper  Rasam,  304 
Cumin  Dressing,  279 
Cumin  Millet,  211 
Cumin  Quinoa,  212 
Curd  Cheese  (panir),  184 
curry,  298 
dadhi  (Fresh  Yogurt),  183 
Dahi  Vada,  207 
daikon  radish,  340. See  also  radish 
daily  and  seasonal  activities 
Kapha  types,  55 
Pitta  types,  51-52 Vata  types,  47 
daily  routines,  186-89 dairy 
lactose  intolerance,  1 79 
milk,  176,  178 
recommended  consumption,  179-82 
tastes  and  energy  of,  69 
date 
RECIPES  USING 
Date  Bread  Pudding,  318 
Energy  Shake,  325 
Marzipan  Date  Cake,  319 
Date  Bread  Pudding,  318 
devotion,  334 
dhal,  171-72 
cleaning,  washing,  and  soaking,  172-73 
cooking  chart,  173 
pressure  cooking,  1 73 
RECIPES  USING 
Adai,  202 
Aduki  and  Shallot  Dhal,  246 
Amavadai,  202 
Baked  Beans,  243 
Barley  and  Mung  Kichadi,  255 
Barley  and  Whole  Mung  Beans,  254 
Basmati  and  Split  Mung  Beans,  253 
Bean  Pudding,  319 
348 
^flfiCr 
INDEX 
Black  Bean  Chili,  252 
Black  Bean  Soup,  283 
Brown  Rice  Kichadi,  255 
Caraway  Rice,  212 
Chana  Dhal,  245 
Chickpeas  and  Onions,  244 
Coconut  Sambar,  247 
Cumin  Millet,  211 
Dahi  Vada,  207 
Leek  and  Chickpea  Soup,  282 
Millet  and  Mung  Kichadi,  256 
Mung  and  Buckwheat  Soup,  288 
Mung  and  Spinach  Kuttu,  250 
Mung  and  Wheat  Berry  Soup,  288 
Mung  Humus,  244 
Orange  Rasam,  249 
Othappam,  202 
Peppered  Barley  Idli,  205 
Plain  Dhal,  244 
Plain  Dosa,  203 
Pressed  Sprouted  Mung  and  Cabbage 
Salad,  270 
Red  Lentils  and  Basmati  Rice,  253 
Rice  and  Aduki  Beans,  253 
Rice  and  Whole  Mung  Beans,  253 
Rice  Idli,  205 
Rye  and  Urad  Dosa,  204 
Soybeans,  243 
Soybeans  and  Red  Cabbage  Dhal,  246 
Spiced  Rice  and  Millet,  216 
Spinach  Sambar,  249 
Split  Pea  Dhal,  245 
Sweet  Rice  and  Aduki  Beans,  254 
Toor  Dhal  and  Cabbage  Kuttu,  250 
Toor  Dhal  and  Eggplant  Kuttu,  251 
Toor  Rasam,  247 
Tridosha  Sambar,  248 
Urad,  Mung,  and  Rice  Dosa,  203 
Vada,  207 
Vadai,201 
Wheat  and  Cinnamon  Idli,  206 
Wheat  and  Split  Pea  Dosa,  204 
Wheat  Berries  and  Cloves,  210 
White  Basmati  Kichadi,  256 
Whole  Mung  Dhal,  245 
dharma(s),  2,  329 
compassion  and,  332-33 
devotion  and,  334 
love  and,  330-32 
silence  and,  334-35 
truth  and,  333 
dhatus,  14,  26 
sperm  and  ovum,  26,  61 
Dill  and  Parsley  Potatoes,  224 
diseases 
causes  of,  8,  177-78 
karmic,  8 
doshas,  10, 23-26. See  also  Kapha,  Pitta,  Vata 
balancing,  27 
body  types  and, 35-36 and  chakras,  33 
prevalent  seasons  and  times,  1 3 1-32, 
132-33 
Dried  Masala  Okra,  225 
Dry  Coconut  Chutney,  308 
Earth,  15-16, 17-18. See  also  elements; 
Kapha 
foods,  64 
eating,  151-52 eating  utensils,  ancient,  157 
Eggless  French  Toast,  221 
eggplant grilling,  195 RECIPES  USING 
Eggplant  and  Potato  Curry,  224 
Fennel- Roasted  Eggplant,  230 
Karikai  (Eggplant  and  Potatoes), 
226 
Spicy  roasted  Eggplant,  23 1 
Toor  Dhal  and  Eggplant  Kuttu,  25 1 
Eggplant  and  Potato  Curry,  224 
ego,  health  of,  10-1 1. See  also  ahamkara Elder  Flower  Tea,  323 
elements,  15-16,  44. See  also  Air;  Earth; 
Fire;  Space;  Water 
and  food  examples,  64-65 
fingers  and,  153 
foods  and,  63-64 endive 
RECIPES  USING 
Cauliflower  and  Endive  Salad,  273 
Pressed  Endive  and  Cucumber  Salad, 271 
energy  of  foods,  66-70,  72 
Energy  Shake,  325 
Escarole  and  Garlic,  236 
essences,  Vedic 
khus,  301 
rose,  302 
sandalwood,  301 
screw  pine,  301 
excretory  srotas,  29 
experiential  time,  12 
fat  srotas,  28 
feet  and  hands,  sadhanas  of,  1 53-55 
fennel,  298 
Fennel-Roasted  Eggplant,  230 
fenugreek,  298 
festive  desserts,  312-18 
Fire,  15-16,  19-20. See  also  elements;  Pitta 
foods,  64 
fires,  of  Pitta,  25 
flaked  rice,  161 
food(s). See  also  cooking;  eating 
categories  for  consumption,  73,  178-79 
disposing  of  remains,  184-85 
elemental  features  of,  63-64 
energy  and,  72 examples,  tastes  and  elements  of,  64-65 
ideal  quantities,  134 
as  memory,  15-16 
prabhava,  60-6 1 preparation  and  sharing,  152-53 
proportions  for  all  types,  133 
sadhanas,  149-50 
tastes  and  energy  of,  61-70,  66-70 
food  body,  16-18,  150-51 food  charts 
for  Kapha,  110-15 
for  Kapha-Pitta,  121-27 
for  Kapha- Vata,  115-21 
for  Pitta,  92-97 
for  Pitta-Kapha,  104-10 
for  Pitta- Vata,  98-103 
for  Vata,  74-80 
for  Vata- Kapha,  86-92 
for  Vata- Pitta,  80-85 
for  Tridosha,  128-30 food  srotas,  28 
Franck,  Gertrud,  186 
Fresh  Butter  (makhan),  183 
Fresh  Buttermilk  (chaach),  184 
Fresh  Fruit  Mold,  316 
Fresh  Salads,  272-73 
Fresh  Yogurt  (dadhi),  183 
Fried  Rice,  210 
FruitCake,  318 
Fruit  Cobbler,  316 
fruits,  tastes  and  energy  of,  66-67 
gandhari  and  hastajihva  nadis,  30 
Garam  Masala,  302 
gardens,  185,  186 
Garlic  and  Ginger  Sauce,  279 
Ghee,  182 
ginger,  298  » juicing,  fresh,  194 Ginger,  Cinnamon,  Clove  Tea,  324 
Ginger,  Cumin,  Coriander  Tea,  323 
Glazed  Carrots,  236 
Gomasio,  305 
graciousness,  151 
grain(s),  163-67 brew,  340 
cooking  chart,  170 
grinding,  194 
pressure  cooking,  /69 
rice,  160-63 sadhanas,  160 
seasonal  use  for  all  types,  (39  M 
soaking  and  cooking,  167-70 
sorting,  cleaning,  and  washing,  if>7 
tastes  and  energy  of,  67 
Grain  Balls  and  Rolls,  216  19 
Grain  Salads,  273-75 
Green  Beans  and  Almonds  with  Oil  and 
Vlnegai  Dressing,  2  (<* ( Sreen  <  linga  and  ( ioconul  ( fautney,  K)9 
349 
>m 
INDEX 
gunas,  60 
Gun  Powder,  305 
halvah,  340 
hands  and  feet,  sadhanas  of,  153-55 
harmony  in  eating,  151-52 
hastajihva  and  gandhari  nadis,  30 
Hazelnut  Carob  Mousse,  316 
healing,  11 
heart,  sadhanas  for,  151-53 
herbs,  tastes  and  energy  of,  68 
Hollandaise  Sauce,  278 
honey,  179 
horseradish,  299 
Hot  Milk  Tea  (Chai),  327 
Hot  Pepper  Chutney,  309 
ida  nadi,  30 
Imli  (Tamarind)  Chutney,  307 
immune  system,  10-11 
individual  self. See  ahamkara 
instant  rice,  161 
intelligence  body,  20-21 
Italian  rices,  162 
jasmine  rice,  162 
jicama,  341 
kabli  chana,  171 
kala  chana,  171 
kama,  2 
kanten,  341 
Kapha,  16,  17-18. See  also  doshas,  Earth, 
Water 
beneficial  tastes,  58 
body  type,  37-38,  39,  40,  42 
daily  sadhana,  189 
eating  utensils,  157 
five  waters  of,  25-26 
features  of  foods  that  nourish,  60 
menus,  144—48 
natural  tastes,  58 
nature  and  tastes  of,  57-58 
personality,  52-56 
prevalent  seasons  and  times,  131-32, 
132 
recommended  foods  for,  110-15 
Kapha- Pitta 
prevalent  seasons  and  times,  133 
recommended  foods  for,  121-27 
Kapha- Vata 
prevalent  seasons  and  times,  133 
recommended  foods  for,  115-21 
karela,  341 
Karelas  with  Yogurt  Sauce,  242 
Karhi  (Yogurt  Soup),  289 
Karikai  (Carrots  and  Plantain),  226-27 
karma,  3 
karmic  disease,  8 
khoa  (Milk  Dough),  184 Kichadi,  255-56 
kitchen 
ancient,  156-57 
equipment  and  tools,  193-94 
sadhanas  for,  155-60 
kittas. See  malas 
kohlrabi,  341 
Krishna,  Lord,  11 
kudzu,  341 
kuhu  nadi,  31 
kundalini,  31 
Kuttu,  250-51 
lactose  intolerance,  179 
ladoo,  341 
landcress,  341 
Landcress  and  Chestnuts,  234 leek 
RECIPES  USING 
Leek  and  Chickpea  Soup,  282 
Leek  and  Potato  Soup,  284 
Leek,  Potato,  and  Barley  Soup,  285 
Leek  and  Chickpea  Soup,  282 
Leek  and  Potato  Soup,  284 
Leek,  Potato,  and  Barley  Soup,  285 
legumes,  tastes  and  energy  of,  67 
Lemon  Broccoli  Tofu,  263 
Lemon  Kudzu  Sauce,  279 
Lemon  Raita,  310 
lentils. See  dhal 
Lima  and  Cauliflower  Soup,  289 
Lima  Bean  Soup,  285 
Lime  and  Raisin  Rice  Salad,  275 
lobya,  172 
Lord  Krishna,  1 1 
lotus,  299 
love,  330-32 
mace,  299 
Madras  Curry  Powder,  303 
makhan  (Fresh  Butter),  183 
malas,  three,  26-27 mango 
green,  298 RECIPES  USING 
Aam  Achar  (Green  Mango  Pickle),  307 
Mango  and  Melon  Custard,  315 
Mango  Chutney,  308 
Mango  and  Melon  Custard,  315 
Mango  Chutney,  308 
manipura,  32 
manomaya,  19 
manovaha  nadis,  30 
Marzipan  Date  Cake,  319 
Masala  Dosa  (Filling),  204 
Masalas  and  Condiments,  302-5 
masoor  dhal,  172 
matardhal,  172 
materialization,  process  of,  58 
maya,  11 meals. See  also  menus 
tastes  and  textures  of,  134-35 
transitional,  134 
measuring,  for  cooking,  153-54 
meat,  178-79 memory. See  also  cognitive  memory 
food  as,  15-16 
invalid,  13-14 menstrual  srotas,  29 
menus. See  also  meals 
for  Kapha  types,  144-48 
for  Pitta  types,  140-43 
for  Vata  types,  135-39 
Mild  Garam  Masala,  303 
Mild  Sweet  and  Sour  Sauce,  264 
Mild  Tamari  Sauce,  278 
milk,  176,  178 
cows  and,  176-78 
lactose  intolerance,  179 
recommended  consumption,  179-82 
Milk  Dough  (khoa),  184 
millet,  165 
RECIPES  USING 
Crisp  Cooked  Millet,  222 
Cumin  Millet,  211 
Millet  and  Cauliflower,  209 
Millet  and  Corn,  209 
Millet  and  Corn  Soup,  283 
Millet  and  Mung  Kichadi,  256 
Millet  and  Quinoa  Salad,  274 
Millet  and  Snow  Pea  Salad,  275 
Millet  and  Squash  Soup,  283 
Millet  Croquettes,  22 1 
Millet  Nori  Balls,  217 
Millet  Nori  Rolls,  217 
Soft  Millet  and  Carrots,  221 
South  Indian  Millet  Balls,  219 
Spiced  Rice  and  Millet,  216 
White  Basmati  and  Millet,  222 
Millet  and  Cauliflower,  209 
Millet  and  Corn,  209 
Millet  and  Corn  Soup,  283 
Millet  and  Mung  Kichadi,  256 
Millet  and  Quinoa  Salad,  274 
Millet  and  Snow  Pea  Salad,  275 
Millet  and  Squash  Soup,  283 
Millet  Croquettes,  221 
Millet  Nori  Balls,  217 
Millet  Nori  Rolls,  217 
mind  body,  19-20 mint,  299 
Mint  Chutney,  308 
mirin,  342 
miso,  342 
mixed  fruit 
RECIPES  USING 
Fresh  Fruit  Mold,  316 
Fruit  Cake,  318 
Fruit  Cobbler,  316 
Ricotta  Fruit  Dessert,  315 
350 
jmt, 
INDEX 
Universal  Trifle,  314 
Mixed  Vegetable  Sambar,  248 
Mocha  Mousse,  317 
moksha,  2,  8 
Mola  Hora,  214 
Morning  Booster,  325 
mugwort,  299 
Mula  Achar  (Daikon  Pickle),  306 
muladhara,  31 
Mung  and  Buckwheat  Soup,  288 
Mung  and  Spinach  Kuttu,  250 
Mung  and  Wheat  Berry  Soup,  288 
mung  dhal. See  dhal 
Mung  Humus,  244 
muscular  srotas,  28 
Mustard  Greens  and  Asparagus  with 
Hollandaise  Sauce,  234 
mustard  oil,  175 
muth,  172 
nadis,  fourteen,  30-31 
Narada,  11 
Natto-Stuffed  Tofu,  265 
navy  beans,  172 
nigella  seed,  299 
Nimbu  Achar  (Lemon  Pickle),  306 
Nimbu  Achar  (Lime  Pickle),  306 
noodles,  Japanese 
soba,  343 
udon, 343 
nutmeg,  299 
nuts,  tastes  and  energy  of,  69 
oats,  164 
Oden,  294 
Oil  Roti,  208 
oils,  174-76 
tastes  and  energy  of,  69 
ojas,  61 
okra 
RECIPES  USING 
Dried  Masala  Okra,  225 
Okra  and  Onions,  237 
Rutabaga  Stew  with  Dumplings,  228 
Okra  and  Onions,  237 
olive  oil,  175 
onion 
RECIPES  USING 
Barley,  Onion,  and  Carrot  Salad,  274 
Okra  and  Onions,  237 
Pressed  Onion  Salad,  271 
Sesame  and  Onion  Sauce,  259 
Snow  Peas  and  Onions,  233 
Squash  and  Onion  Aspic,  291 
Yellow  Squash  and  Baby  Onions,  232 
orange 
RECIPES  USING 
Orange  and  Cherry  Chutney,  309 
Orange  Raita,  310 
Soy  and  Orange  Peel  Brew,  324 Orange  and  Cherry  Chutney,  309 
Orange  Fennel  Dressing,  280 
Orange  Raita,  310 
Orange  Rasam,  249 
osha,  342 
Othappam,  202 
ovum  and  sperm  dhatus,  health  of,  26, 
61 
ovum  and  sperm  srotas,  29 
Pal  Payasam,  320 
panchakarma,  27 
panchakosha,  16 
Panch  Puran:  Bengali  Masala,  303 
Pan-Fried  Tofu,  263 
panir  (Curd  Cheese),  184 
paprika,  299 parboiled  rice,  161 
Pasta  Sauces,  258-60 
Payasam,  319-20 
payasvini  nadi,  3 1 
pea(s) tastes  and  energy  of,  67 
dried. See  dhal 
RECIPES  USING 
Barley  and  Pea  Salad,  275 
Buckwheat  and  Pea  Salad,  273 
Buckwheat  and  Peas,  2 1 1 
Bulgur  and  Peas,  209 
Millet  and  Snow  Pea  Salad,  275 
Snow  Peas  and  Onions,  233 
Steamed  Snow  Peas  and  Acorn  Squash, 
232 
pear RECIPES  USING 
Clay  Pot  Baked  Pears,  314 
Pear  Lassi,  325 
Pear  Lassi,  325 
peera,  342 
pepper(s) anchochili,  295 
cayenne,  296 
Chili,  297,  341 
pippali,  342 RECIPES  USING 
Brussels  Sprouts  and  Pepper  Rings,  226 
Corn  and  Red  Pepper  Aspic,  290 
Corn  Balls  and  Red  Peppers,  237 
Hot  Pepper  Chutney,  309 
Red  Cabbage  and  Pepper  Aspic,  291 
Roasted  Peppers,  242 
peppercorn,  299 Peppered  Barley  Idli,  205 
Peppered  Corn  on  the  Cob,  230 
Peppered  Oil,  279 
Peppermint  and  Walnut  Mousse,  317 
personality 
Kapha,  52-56 Pitta,  48-52 
Vata,  44^18 Pesto  for  K  Types,  259 
Pesto  for  V  Types,  258 
physical  body ama,  27 
dhatus,  26 
doshas,  23-26 
malas,  26-27 
srotas,  27-29 
Pickles,  305-7 
Pie  Dough,  311-12 
Pies,  312-13 Pineapple  Kanten,  315 
pingala  nadi,  30 Pitta,  16,  19-20. See  also  doshas;  Fire 
beneficial  tastes,  58 
body  type,  36-37,  38-39,  39,  40,  42 
daily  sadhana,  188 
eating  utensils,  157 
features  of  foods  that  nourish,  60 
five  fires  of,  25 
menus,  140-43 natural  tastes,  58 
nature  and  tastes  of,  57-58 
personality,  48-52 prevalent  seasons  and  times,  131-32, 132 
recommended  foods  for,  92-97 Pitta-Kapha 
prevalent  seasons  and  times,  133 
recommended  foods  for,  104-10 
Pitta-Vata 
prevalent  seasons  and  times,  133 
recommended  foods  for,  98-103 
Plain  Dhal,  244 
Plain  Dosa,  203 
plantain,  342 Plantain  Kuttu,  251 
plasma  srotas,  28 
Plum  Chutney  (Aloo  Bukhara),  308 
pokeroot,  342 
pomegranate,  301 Popcorn  Crunch  Crustless  Pic,  3 1 3 
poppy  seed,  300 
potato RECIPES  USING 
Cauliflower  and  Potato  Masala,  225 
Cauliflower  and  Potato  Soutllo,  22  - 
Dill  and  Parsley  Potatoes,  224 
Eggplant  and  Potato  Curry,  224 
k. uikai  (Eggplant  and  Potatoes),  226 Leek  and  Potato  Soup,  284 
Ix-ck,  Potato,  and  Barley  Soup,  285 Masala  Dosa  (Filling),  204 
l'otato  and  BrOCCOll  Soup,  288 
Potato  Roti,  208 
Shepherd's  Pie,  228 l'otato ,un\  Broccoli  Soup,  288 
Potato  Roti,. 'US pots  anil  pans,  indent,  157 
prabhava,  60  61 
351 
jmtr 
1  NPI'X 
pi  Ami. 9, : ; 
prana  body,  18  19 
pranamaya,  18 
pranavaha  nadi,  30 
prayer,  151,334 
precepts  for  eating,  151-52 Pressed  Bibb  1  ettuce  Salad,  271 
Pressed  Cabbage  and  Radish  Salad,  272 
Pressed  Cucumber  and  Dill  Salad,  272 
Pressed  Endive  and  Cucumber  Salad,  271 
Pressed  dinger  Salad,  271 
Ptessed  Onion  Salad,  271 
Pressed  Red  Radish  Salad,  271 
Pressed  Salads,  270-72 
Pressed  Sprouted  Mung  and  Cabbage 
Salad,  270 
Pressed  Watercress  and  Tamarind  Salad, 
272 
pressure  cooking 
dhal,  173 
grains,  169 
proper  conduct. See  dharma(s) 
proper  foods,  introducing,  74 
psychological  nature 
Kapha  types,  52-53 
Pitta  types,  48^19 
Vata  types,  44  46 
pudina,  342 
Pudina  (Mint)  Masala,  304 
pungent  taste,  59 
Puranas,  11 
pusha  and  yashasvini  nadis,  30 
quinoa,  166 
RECIPES  USING 
Cumin  Quinoa,  212 
Millet  and  Quinoa  Salad,  274 
Quinoa  and  Carrots,  213 
Quinoa  and  Carrots,  213 
radicchio,  342 
radish 
RECIPES  USING 
Karikai  (Daikon  and  Sweet  Potatoes), 
227 
Mula  Achar  (Daikon  Pickle),  306 
Pressed  Cabbage  and  Radish  Salad,  272 
Pressed  Red  Radish  Salad,  271 
Seitan,  Daikon,  and  Carrot  Stew,  269 
Raitas  (Yogurt  Salads),  310 
rajma  dhal,  172 
Ramps  and  Tofu  Stew,  262 
rasa,  59-61,  62 
Rasam  and  Sambar,  247—49 
Rasam  Masala,  304 
raspberry 
RECIPES  USING 
Raspberry  Gel  Pie,  312 
Raspberry  Tart,  314 
spberry  Gel  Pie,  312 Raspberry  Tart,  314 
Ratatouille,  229 
Rava  Payasam,  320 
recommended  foods 
for  Kapha,  110-15 
for  Kapha-Pitta,  121-27 
for  Kapha- Vatta,  115-21 
for  Pitta,  92-97 
for  Pitta-Kapha,  104-10 
for  Pitta- Vata,  98-103 
for  Vata,  74-80 
for  Vata- Kapha,  86-92 
for  Vata- Pitta,  80-85 
for  Tridosha,  128-30 
recycling,  184-85 
Red  Cabbage  and  Pepper  Aspic,  291 
Red  Lentils  and  Basmati  Rice,  253 
reverence,  151 
rice,  160-63,  200. See  also  basmati  rice, 
brown  rice 
RECIPES  USING 
Collard  Nori  Rolls,  218 
Rice  Nori  Balls,  216 
Sweet  Rice  and  Aduki  Beans,  254 
Rice  and  Aduki  Beans,  253 
Rice  and  Wakame,  293 
Rice  and  Whole  Mung  Beans,  253 
Rice  Idli,  205 
Rice  Nori  Balls,  216 
Rice  Nori  Rolls,  217 
Ricotta  and  Tofu  Quiche,  265 
Ricotta  Fruit  Dessert,  315 
Rishis,  8-9 Roasted  Breakfast  Grain,  222 
Roasted  Peppers,  242 
Rolled  Stuffed  Collards,  233 
Rosewater  Pudding,  317 
Rutabaga  Stew  with  Dumplings,  228 
rye,  165 Rye  and  Corn,  208 
Rye  and  Urad  Dosa,  204 
Rye  Croutons,  281 
sadhana(s),  5 
cognitive  memory  and,  14 
of  compassion,  332-33 
daily,  186-89 of  devotion,  334 
of  dhal,  171-73 
food, 149-50 
of  grain,  160-70 
of  hands  and  feet,  153-55 
for  the  heart,  151-53 
for  the  kitchen,  155-60 
of  love,  330-32 
of  milk,  176-84 
scheduling,  160 
of  silence,  334-35 
of  spices,  173-74 of  truth,  333 safflower  oil,  175 
saffron,  300 
Saffron  and  Apple  Pie,  312 
Saffron  Basmati  Rice,  212 
Saffron  Rice  and  Corn,  209 
Sago  Payasam,  319 sahasrara,  33 
salsify,  342 
salt black,  296 
rock,  300,  342 
salty  taste,  59 
Sambar  Powder,  304 
sansho  leaves,  343 
saraswati  nadi,  31 
sarsaparilla,  300 
sassafras,  300 
Sauteed  Asparagus,  235 
Sauteed  Broccoli  Pasta,  257 
Sauteed  Red  Cabbage,  238 
savoring  food,  152 
seasonal  and  daily  activities 
Kapha  types,  55 
Pitta  types,  51-52 Vata  types,  47 
seasonal  grains,  133-34 seasonal  menus. See  menus 
seasons,  131-32 
prevalence  for  each  dosha,  132-33 
seaweeds,  tastes  and  energy  of,  68 
seeds,  tastes  and  energy  of,  69 
seaweed 
arame,  339 
dulse,  340 
hijiki,  341 kombu,  341 
riverweeds,  342 
seaware,  343 
wakame,  343 
RECIPES  USING 
Arame  and  Carrot  "Tempura,"  294 Collard  Nori  Rolls,  218 
Millet  Nori  Balls,  217 
Millet  Nori  Rolls,  217 
Oden,  294 
Rice  and  Wakame,  293 
Rice  Nori  Balls,  216 
Rice  Nori  Rolls,  217 
Squash  and  Seaweed  Soup,  286 
Wakame  and  Bamboo  Shoot  Soup,  293 
Wakame  Salad,  293 
seitan RECIPES  USING 
Chickpea  and  Seitan  Stew,  269 
Seitan,  267 
Seitan,  Daikon,  and  Carrot  Stew,  269 
Stripped  Tarragon  Seitan,  268 Stuffed  Seitan,  268 
Seitan,  267 
Seitan,  Daikon,  and  Carrot  Stew,  269 
352 
jm:, 
INDEX 
self 
cognitive  (collective). See  ahamkara; 
cognitive  memory 
experiential  (individual). See  ahamkara 
Sesame  and  Onion  Sauce,  259 
sesame  oil,  175 
Sesame  Rice,  214 
sesame  seed,  300 
sexuality 
Kapha  types,  53-54 
Pitta  types,  49-50 
Vata  types,  46-47 
shankhini  nadi,  3 1 
Shepherd's  Pie,  228 
silence,  334-35 
Sloppy  Joes,  262 
Snow  Peas  and  Onions,  233 
Soft  Breakfast  Rice,  220 
Soft  Fried  Rice,  210 
Soft  Millet  and  Carrots,  221 
Soft  Rice,  210 
sour  taste,  59 
soursop,  343 
South  Indian  Millet  Balls,  219 
South  Indian  Steamed  Rice  Balls,  218 
South  Indian  Wheat  Balls,  219 
Soy  and  Orange  Peel  Brew,  324 
soy  milk 
RECIPES  USING 
Morning  Booster,  325 
Soy  and  Orange  Peel  Brew,  324 
Warm  Spiced  Soy  Milk,  327 
Warm  Soy  Chai,  325 
Soybeans  and  Red  Cabbage  Dhal,  246 
Space,  15-16,  18-19. See  also  elements; 
Vata  foods,  64 
sperm  and  ovum  dhatus,  health  of,  26,  6 1 
sperm  and  ovum  srotas,  29 
Spiced  Broccoli,  239 
Spiced  Rice  and  Millet,  216 
Spiced  Vegetables,  242 
Spiced  Vegetables  and  Curries,  239—42 
Spiced  Wheat  Uppama,  206 
Spiced  Yogurt  Drink,  327 
spices 
sadhanas  of,  1 73-74 
tastes  and  energy  of,  68 
Spicy  Home  Fries,  223 
Spicy  Roasted  Eggplant,  231 
spinach 
RECIPES  USING 
Mung  and  Spinach  Kuttu,  250 
Spinach  and  Tofu  Curry,  224 
Spinach  Masala,  223 
Spinach  Sambar,  249 
Spinach  "Souffle,"  229 
Spinach  and  Tofu  Curry,  224 
Spinach  Masala,  223 
Spinach  Sambar,  249 
Spinach  "Souffle,"  229 Split  Pea  Dhal,  245 
sprouting,  173,  195 
squash 
gourd,  340 RECIPES  USING 
Barley  and  Squash  Soup,  284 
Creamed  Squash,  237 
Karikai  (Squash  Curry),  227 
Millet  and  Squash  Soup,  283 
Squash  and  Onion  Aspic,  291 
Squash  and  Potato  Souffle,  226 
Squash  and  Seaweed  Soup,  286 
Steamed  Snow  Peas  and  Acorn  Squash, 
232 
Tofu-Stuffed  Squash,  266 
Yellow  Squash  and  Baby  Onions,  232 
Squash  and  Onion  Aspic,  291 
Squash  and  Potato  Souffle,  226 
Squash  and  Seaweed  Soup,  286 
srotas,  27-29 
stagnation,  27 
Steamed  Artichokes,  238 
Steamed  Broccoli,  Cauliflower,  and 
Carrots,  231 
Steamed  Snow  Peas  and  Acorn  Squash,  232 
Stripped  Tarragon  Seitan,  268 
Stuffed  Artichokes,  234 
Stuffed  Seitan,  268 
subtle  body 
chakras,  31-33 
nadis,  30-31 
sunflower  oil,  175-76 
Sunflower  Sauce,  260 
sushi  rice,  163 
sushumna  nadi,  30,  31 
svadhisthana,  32 
sweat  srotas,  29 
Sweet  and  Sour  Landcress,  235 
Sweet  and  Sour  Tofu,  264 
Sweet  and  Sour  Vegetables,  232 
sweet  brown  rice,  163 
sweet  potato 
RECIPES  USING 
Karikai  (Daikon  and  Sweet  Potatoes), 
227 
Shepherd's  Pic,  228 
Spicy  Home  Fries,  223 
Sweet  Potato  and  Artichoke  Soup, 
287 
Sweet  Potato  Curry,  24 1 
Sweet  Potato  and  Artichoke  Soup,  287 
Sweet  Potato  Curry,  241 
Sweet  Rice  and  Aduki  Means,  254 
Sweet  Spiced  Pull. ui,  212 
sweet  taste,  59 
sweeteners,  tastes  and  energy  of,  68-69 
Tamari  and  Ginga  Sauce,  276 
tamarind,  KJ0,  W3 
making  paste,  il>r> Tamarind  Rice,  213 
taro  root,  343 
tastes,  59 
anatomy  of,  62 
combinations  and  progression  in 
meals,  134-35 doshas  and,  58 
examples  according  to  the  elements. 64-65 
of  foods,  66-70 
stages  of,  62 
transformation  of,  59-61,  62 
teas,  tastes  and  energy  of,  70 
Tempura,  294 
Tempura  Batter,  294 
texmati  rice,  163 
Thyme  and  Vinegar  Dressing,  280 
time  and  timelessness,  1 1-12 animals  and,  12 
times,  prevalence  for  each  dosha,  131-32, 
132-33 tofu 
RECIPES  USING 
Baked  Spiced  Tofu,  266 
Burdock  Sauce,  263 
Carrot  and  Raisin-Stuffed  Tofu,  265 
Lemon  Broccoli  Tofu,  263 
Natto-Stuffed  Tofu,  265 
Oden,  294 
Pan-Fried  Tofu,  26 
Ramps  and  Tofu  Stew,  262 
Ricotta  and  Tofu  Quiche,  265 
Sloppy  Joes,  262 Sweet  and  Sour  Tofu,  264 
Tofu  and  Broccoli,  262 
Tofu  and  Ricotta  Cheese  Sauce,  259 
Tofu  Fried  Rice,  254 
Tofu  l. isagna,  258 
Tofu-Stuffed  Squash,  266 
Tofu  Tempura,  264 
Tohi  and  Broccoli,  262 
Tofu  and  Ricotta  (  heesc  Sauce,  2  >9 
Tofu  Fried  Rice,  254 
Tofu  Lasagna,  258 
Toru-Stufled  Squash,  266 
Tofu  Tempura,  264 
Tooi  i  thai  and  Cabbage  Kuttu. 2  '>» 
[001  I  'Hal  and  BggpUnl  Kuttu. -1 
Tool  Etasam,  2 1'toovai  dhal,  172 
transmutation,  21-22 [ridosha 
recommended  foods  for,  128  10 
Tridosha  Sambar,  2 18 intkalc,  166 
truth,  133 
turmeru. 101 
umeboahi  plums,  \  i  < Universal  Trifle,  mi 
353 
jmt. INDEX 
uraddhal  172 
l  i. id,  Mung,  and  Rice  Dosa,  203 
urinary  srotas,  29 
utensils 
ancient,  157 
modern,  158,  192,  193-94 
Vada,  207 
Vadai,  201 
Valencia  rice,  163 
Vanilla  Flan,  318 
varak,  301 
varuni  nadi,  31 
Vata,  16,  18-19. See  also  Air;  doshas;  Space 
beneficial  tastes,  58 
body  type,  36,  37,  38,  39,  40,  41 
daily  sadhana,  187 
eating  utensils,  157 
features  of  foods  that  nourish,  60 
five  airs  of,  24-25 
menus,  135-39 
natural  tastes,  58 
nature  and  tastes  of,  57-58 
personality,  44—48 
prevalent  seasons  and  times,  131-32, 
132 
recommended  foods  for,  74-80 
Vata- Kapha 
prevalent  seasons  and  times,  133 
recommended  foods  for,  86-92 
Vata- Pitta 
prevalent  seasons  and  times,  133 
recommended  foodsjor,  80-85 
Vedas,  8 
Vegetable  Dumpling  Soup,  287 
fegetable  Pullau,  241 
Vegetable  Stir- Fry,  230 
Vegetable  Stock,  281 
-Vegetable  Uppallia,  206- vegetables 
preparing,  195-98 tastes  and  energy  of,  66 
RECIPES  USING. See  also  specific 
vegetables 
Aviyal,  239 
Spiced  Vegetables,  242 
Sweet  and  Sour  Vegetables,  232 
Mixed  Vegetable  Sambar,  248 
Tridosha  Sambar,  248 
Vegetable  Dumpling  Soup,  287 
Vegetable  Pullau,  241 
Vegetable  Stir- Fry,  230 
Vegetable  Stock,  281 
Vegetable  Uppama,  206 
vijnanamaya,  21 
vipaka,  60,  61,  62 
virya,  60,  61,  62 
vishuddha,  32 
vishvodara  nadi,  3 1 
Wakame  and  Bamboo  Shoot  Soup,  293 
Wakame  Salad,  293 
walnut  oil,  176 
Warm  Almond  and  Nutmeg  Brew,  326 
Warm  Almond  and  Peach  Nectar,  326 
Warm  Barley  Brew,  322 
Warm  Goat's  Milk  with  Cardamom,  326 
Warm  Rice  Brew,  322 
Warm  Saffron  Milk,  326 
Warm  Sandalwood  Milk  Brew,  326 
Warm  Soy  Chai,  325 
Warm  Spiced  Soy  Milk,  327 
Warm  Spiced  Tea,  322 
wasabi,  343 
Water,  15-16,  18. See  also  elements;  Kapha 
foods,  64 
water  srotas,  28 
Watercress  with  Sesame  Seeds,  235 waters  of  Kapha,  25-26 wehani  rice,  163 
wheat,  163-64 Wheat  and  Cinnamon  Idli,  206 
Wheat  and  Split  Pea  Dosa,  204 
Wheat  Berries  and  Cloves,  210 wheat  berry 
RECIPES  USING 
Black  Bean  Chili,  252 
Cinnamon  Spiced  Wheat,  215 
Cooked  Wheat  Berries,  222 
Mung  and  Wheat  Berry  soup,  288 
Wheat  Berries  and  Cloves,  210 
Wheat  and  Split  Pea  Dosa,  204 
White  Basmati  and  Millet,  222 
White  Basmati  Kichadi,  256 
white  rice,  161 
Whole  Mung  Dhal,  245 
Whole  Oats  and  Corn,  211 
Whole  Wheat  Croutons,  281 
Whole  Wheat  Dough,  311 
wild  rice,  163 
will,  12 
yashasvini  and  pusha  nadis,  30 
Yellow  Squash  and  Baby  Onions,  232 
yogurt,  181 Yogurt,  Fresh,  (dadhi),  183 
Yogurt  Rice,  213 
zucchini 
RECIPES  USING 
Ratatouille,  229 
Zucchini  and  Cucumber  with  Oil  and 
Vinegar  Dressing,  236 
Zucchini  Chutney,  310 
Zucchini  and  Cucumber  with  Oil  and 
Vinegar  Dressing,  236 
Zucchini  Chutney,  310 
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A  very  complete  and  authoritative  manual  on  the  Vedic  principles of  health  and  nutrition,  written  by  a  well-mspected  authority  in  the  field It  will  be  of  great  benefit  to  the  layperson  and  professional  alike. Deepak  ChPpra,  M. D. ,  author  of  Quantum  Healing  and  Perfect  Health 
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The text recommends consuming milk in moderation, as it is not suitable for everyone, especially those with lactose intolerance.
What is the recommended consumption of milk?
The text recommends cooking grains in a pressure cooker or using modern utensils and methods.
What is the recommended way to cook certain grains?
The book is a comprehensive guide to Ayurvedic medicine and provides a working guide to the centuries-old healing arts.
What is the purpose of the book "Diet for Natural Healing"?
The text recommends a diet that is balanced and in harmony with the Pitta body type, with an emphasis on cooling and calming foods.
What is the recommended diet for Pitta body type?
The text explains the relationship between the five elements (Earth, Water, Fire, Air, and Space) and the doshas (Kapha, Pitta, and Vata), emphasizing the importance of aligning with the natural world.
What is the significance of the text's discussion on the five elements?