CHAPTER 1-FUNDAMENTAL PRINCIPLES OF AYURVEDA
trigunas
primordial elements
tridohas
balance is health
formation of doshas
constituents of the body
tissues (dhatu)
ojas - tejas and prana
waste products - (mala)
functions of doshas
formation and appearance of doshas
qualities of doshas
sub doshas
circadian cycle
CHAPTER 2 - TWENTY ATTRIBUTES
CHAPTER 3 - ENERGETIC PRINCIPALS
doshas and energetic principals
test and primordial elements
actions of tastes
taste and emotions in balance condition
post digestive effect
potency
tripod of life
CHAPTER 4 - CONSTITUTION - PRAKRUTI
your individuality
what is constitution
when constitution is formed
factors responsible for constitution
types of constitution
physical constitution
psychological constitution
sattvic constitution
rajasic constitution
tamasic constitution
psychological constitution
vata constitution
pitta constitution
kapha constitution
CHAPTER 5 - ASSESSMENT OF CONSTITUTION
assessment of your vikruti
vata vikruti
pitta vikruti
kapha vikruti
importance of understanding constitution
change in life style
CHAPTER 6 - DIET FOR VATA CONSTITUTION
CHAPTER 7 - DIET FOR PITTA CONSTITUTION
CHAPTER 8 - DIET FOR KAPHA CONSTITUTION
Diet for Dual Constitution
PART 2 - NUTRITION
CHAPTER 9 - BASIC PRINCIPLES OF AYURVEDIC NUTRITION
food for mind
classification of dietary substances
eight factors in dietetics
diet during pregnancy
CHAPTER 10 - VEGETARIAN DIET
roughage contents
food also heals
anatomy and physiology of herbivorous and carnivorous animals
environment and ecology
food values
protein myth
minerals and vitamins
mystery about the oils
CHAPTER 11 - CONTRADICTORY FOOD - (VIRUDDHA AHARA)
types
incompatible food combinations
CHAPTER 12 - QUALITIES OF FOOD SUBSTANCES
fruits
non-leafy vegetables
leafy vegetables
grains
beans/legumes
nuts and seeds
dairy
bakery products
sweetners
oils
yogi varga
PART 3 - COOKING
CHAPTER 13 - BEVERAGES
Diet during Travel
CHAPTER 14 - SNACKS
nuts and resins
diet in menopause
cream of wheat
ladu (sweet balls)
pakoras
idly (rice cake)
dosa
papadam
CHAPTER 15 - SOUP
CHAPTER 16 - RICE
CHAPTER 17 - CHAPATI (ROTI)
CHAPTER 18 - CURRIES
CHAPTER 19 - VEGETABLE RECEPIES
CHAPTER 20 -BEANS VEGETABLES (USALI)
CHAPTER 21 - PORRIDGE
CHAPTER 22 - RAITA
CHAPTER 23 - SALAD
CHAPTER 24 - CHUTNEY
dry chutney
CHAPTER 25 - PICKLES
CHAPTER 26 - DESERTS
CHAPTER 27 - KITCHEN PHARMACY
CHAPTER 28 - GLOSSARY
shukadhanya - cereals
shimbidhanya - pulses
leafy vegetables
non - leafy vegetables
fruits
spices
nuts and seeds
measurements
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