Prev

Next

Food for Life – Article from Sukham Ayu in “At a Glance”

by Pritya Books on May 15, 2009

This post features an article from our Ayurvedic cookbook “Sukham Ayu” which was published in At a Glance magazine. Now known as Culturama, this is a Chennai based magazine for expatriates brought out by Global Adjustments.

The introduction in the magazine states: “This article is the first of a 3-part series featuring excerpts and recipes from “Sukham Ayu” by Jigyasa Giri & Pratibha Jain. Researched by the authors at KARE, an Ayurvedic rejuvenation establishment in Mulshi, Pune, this new age cookbook offers a glimpse into Ayurveda, the great science which teaches us to bring balance and moderation in our lives, be it through diet or life-style. You can contact the authors at info@pritya.com.”

Book Review of our ayurvedic cookbook

We are born from a combination of the five elements that pervade the universe – earth, water, fire, air and ether. The elements predominate in pairs and give rise to the three doshas or tridosha which make up our ‘prakriti’ or constitution. A predominance of air and ether gives rise to VATA DOSHA, that of fire and water to PITTA DOSHA, and earth and water to KAPHA DOSHA. They are termed as dosha, which means flaws, simply because if not kept in balance, they are susceptible to vitiation thereby making the human body and mind vulnerable to disease.

Ayurveda teaches us to live a wholesome life that will keep the doshas balanced, the body healthy and the mind strong. It is a science that is based on understanding the individual and his constitution, his innate strengths and weaknesses; and how he can enhance the former and correct the latter through proper diet and life style. It is a medicinal science that treats illness no doubt, but more importantly, it teaches a way of life that enhances good health, longevity and vitality. Thus it is called the Science of Life; ‘Ayu’ meaning life, and ‘Veda’ meaning Science.

It is quite interesting to note that Ayurvedic texts refer to a preparation known as soopa, which is very similar to the soups or broths that we are familiar with. There is a special reference to soopya shaak, or soups made from the leaves of pulses such as green gram and black gram. Thus we call the soups in our book “sukham Ayu” by their Ayurvedic name – soopa. Ideal as a starter before dinner or as a warm winter-time drink, soopa is nourishing, refreshing and easy to digest. Here is a soopa ideal for all constitutions.

As featured in At a Glance Magazine (now Culturama), May 2009

Along with these Ayurvedic insights, the magazine also showcased a soup ‘Basic Homestyle Soopa’ which is a simple soup enriched with some Ayurvedic tips from our book ‘Sukham Ayu”.

Share...Share on Google+Pin on PinterestShare on LinkedInTweet about this on TwitterShare on FacebookShare on TumblrDigg this

No related posts.

Leave a Comment