Ayurvedic Nutrition & Cooking is a book dealing with basic principles of food, rules of eating, methods of preparation, various food recipes with Ayurvedic understanding. It has been divided in 3 parts. The first part deals with basic principles of Ayurveda like concept of tridosha, attributes, constitution & energetic principles of food. The second part of deals with nutrition, rules & regulation of eating as well as various other concepts like contradictory diet. The third part deals with various recipes. These have been divided in 14 chapters like beverages, snacks, leafy vegetables, rice, chapati etc. Each recipe has been explained with its ingredients, method of preparation and its effects on doshas. More than 100 recipes have been described in this book.
ABOUT THE AUTHOR Sunanda Ranade
Dr. Sunanda Ranade is expert Ayurvedic gynecologist and nutritionist. She is Director of International Academy of Ayurveda, Pune, India and is working in the field of Ayurveda and Yoga since last 35 years. Dr. Sunanda Ranade has written hundreds of articles on Ayurveda, which have been published not in Indian magazines and newspapers but also in Italy and Germany. She is also the author of several books on Ayurveda, which have been published in Marathi, English and Italian languages. She is working as visiting Professor to various Institutes in united States like Ayu-Seattle, American Institute of Ayurveda, San Francisco; SEVA Academy Munich, Germany; SKA Ayurveda-Milan and Ateneo Veda Vyasa-Savona, Italy. She has conducted many courses on Gynecology, nutrition and Ayurvedic Massage for physicians and common people in these countries. She has also substantially contributed for CD RM – Dhanvantari that is the first CD on Ayurveda.
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