The Ayurvedic Vegan Kitchen
Finding Harmony through Food
Is it possible to eat Ayurvedic and vegan at the same time? The answer is yes. I came across Talya Lutzker’s book The Ayurvedic Vegan Kitchen and was amazed at how well Ayurveda works for the vegans too. The author combines the skills of a certified Ayurvedic practitioner and a professional organic focused chef, which resulted in an understandable and easy to follow book. Not only does it have over 120 delicious recipes, very well organized and with helpful hints, but also gives the basic Ayurvedic concepts so clearly, that everyone can easily grasp it. If you didn’t know your mind-body type yet (Vata, Pitta, or Kapha), you can determine it at the very beginning of the book and then choose a recipe which will balance your body and mind.
Talya is extremely resourceful and plays with ingredients like an experienced conductor to perform the best. She also makes every dish adjustable to your constitution suggesting which ingredient to add or omit for your type. Although I am familiar with a good bunch of Ayurvedic cook books, Talya was able to surprise me by using ingredients I have never used or even heard about, such as Jerusalem artichoke syrup, sea palm, ume plum vinegar etc.
Actually, Ayurvedic Vegan Kitchen is not for vegans only, everyone can find here a new inspiration that enriches their menu and makes healthy eating fun. One who consumes milk, for example, can substitute almond or coconut milk for cow milk. It is fun though to try some alternatives too. If you are not ready to give up meat, it is OK to start with using sides from this book. I’ve already tried two recipes (Quinoa poppy seed pancakes and Tahini cucumber dressing) and must say they taste delicious!