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Ayurveda : How to Eat Well
This book is an introduction to Ayurveda How to Eat Well using the wisdom of Ayurveda.
Modern nutrition and diets are often confusing and a one-size fits all. However, you are unique and do best with a personalised diet plan, especially if you are one of the many people in the UK with digestive discomfort. Ayurveda is the missing link in how to eat well.
Ayurveda is a traditional medical system origination from Ancient India and works in conjunction with its sister science Yoga. It demonstrates how the five elements (ether, air, fire, water and earth) are made up in our bodies as the Doshas and in the food we eat through the six tastes. The Sanskrit word Ayur-Veda translates as ‘sacred knowledge of life’, providing wisdom on how to live a long and happy life.
This easy-to-read guide introduces you to the classical principles of Ayurveda nutrition, food and diet, giving you a fresh approach on how to create health, wellbeing and balance.
This book offers a fresh perspective on how to put nutrition into practice in a simple and logical 1 explores some of the classical principles of Ayurveda.Part 2 looks at how these apply to food; including the 6 tastes, the 20 Gurvadi Gunas (qualities) and the 3 Maha Gunas (Sattva, Rajas and Tamas) as well as looking at the different food groups.Part 3 explains how to put this into practice, including dietary advice for each of the Doshas and how to improve digestion. It includes a few classic Ayurveda recipes including kitchari, ghee and bone broth.Ayurveda is as relevant today as it was in ancient times. Modern medicine, especially Functional Medicine, is now beginning to scientifically verify and prove that Ayurveda works, especially in the significance it gives to gut health.
Penny Spurr is an Ayurveda Practitioner with a background in the hospitality and health care professions, who is passionate about the link between health and food.
The introduction is written by Vaidya Atreya Smith BSc, MS, Director of the European Institute of Vedic Studies and author of Ayurveda Nutrition.
The Forward is written by Cyrus Rustom Todiwala OBE, DL, celebrity television chef and Indian chef proprietor of Café Spice Namasté, London.
This book is especially useful to those who are interested in healthy provides a fresh perspective to design a personalised diet plan to improve health and wellbeing, especially digestion.An Ayurveda consultation often does not have sufficient time to go into details about the principles of how to eat well, this book helps to fill that gap.Working in hospitality, especialy those working in hospitals, wellness centres and spas to serve your customers better.Ayurveda and Yoga are interrelated coming from the same Vedic tradition.
Modern nutrition and diets are often confusing and a one-size fits all. However, you are unique and do best with a personalised diet plan, especially if you are one of the many people in the UK with digestive discomfort. Ayurveda is the missing link in how to eat well.
Ayurveda is a traditional medical system origination from Ancient India and works in conjunction with its sister science Yoga. It demonstrates how the five elements (ether, air, fire, water and earth) are made up in our bodies as the Doshas and in the food we eat through the six tastes. The Sanskrit word Ayur-Veda translates as ‘sacred knowledge of life’, providing wisdom on how to live a long and happy life.
This easy-to-read guide introduces you to the classical principles of Ayurveda nutrition, food and diet, giving you a fresh approach on how to create health, wellbeing and balance.
This book offers a fresh perspective on how to put nutrition into practice in a simple and logical 1 explores some of the classical principles of Ayurveda.Part 2 looks at how these apply to food; including the 6 tastes, the 20 Gurvadi Gunas (qualities) and the 3 Maha Gunas (Sattva, Rajas and Tamas) as well as looking at the different food groups.Part 3 explains how to put this into practice, including dietary advice for each of the Doshas and how to improve digestion. It includes a few classic Ayurveda recipes including kitchari, ghee and bone broth.Ayurveda is as relevant today as it was in ancient times. Modern medicine, especially Functional Medicine, is now beginning to scientifically verify and prove that Ayurveda works, especially in the significance it gives to gut health.
Penny Spurr is an Ayurveda Practitioner with a background in the hospitality and health care professions, who is passionate about the link between health and food.
The introduction is written by Vaidya Atreya Smith BSc, MS, Director of the European Institute of Vedic Studies and author of Ayurveda Nutrition.
The Forward is written by Cyrus Rustom Todiwala OBE, DL, celebrity television chef and Indian chef proprietor of Café Spice Namasté, London.
This book is especially useful to those who are interested in healthy provides a fresh perspective to design a personalised diet plan to improve health and wellbeing, especially digestion.An Ayurveda consultation often does not have sufficient time to go into details about the principles of how to eat well, this book helps to fill that gap.Working in hospitality, especialy those working in hospitals, wellness centres and spas to serve your customers better.Ayurveda and Yoga are interrelated coming from the same Vedic tradition.
232 pages, Kindle Edition
Published February 26, 2025
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