This is a beautiful book. The photos of the food in particular are gorgeous and appetizing. There are wonderful photos of the recipes and also of the raw/plain food ingredients. Food as art!

I read this book for the recipes and out of curiosity. I am not interested in following the diet or the philosophy but it was interesting reading about them. I appreciated the author telling her story and how following a modified Ayurveda diet greatly improved her life. The philosophy/theory was interesting to read, but it wasn’t compelling enough for me as far as trying to follow it. I’d have to read a lot more for me to know how much to believe it and as of now I don't believe in it, at least not in most ways. The information is very detailed and thorough and for people who have interest in Ayurveda it’s a great resource, especially for those who want to do it in a modern and a plant-based way.

Even most the recipes have details of the philosophy as part of them and some have the types of taste: sweet, sour, salty, bitter pension astringent, and also other aspects of the “rules” for body types and other factors.

I appreciate the information about food preparation for basic foods under the section basic prep for legumes, grains, and vegetables. Usually they seem unnecessary but there were some tweaks (to what I’m used to doing) that I found worth considering.

Not that many recipes particularly thrilled me, but I am the first to admit that I am a picky eater and that there are many food ingredients I do not like. I actually have a huge variety in my diet and I love trying new things but I also have a long list of foods I don’t like even in small amounts. I actually keep a list of vegan foods that I know I don’t like and it’s long. (I wouldn’t eat non-vegan foods so I don’t bother with a list for them, which would be even longer.)

I saw a virtually no recipes that I would make as is, but that’s true with a lot of cookbooks. With this one I’d have to do a lot of substitutions though. There is a lot of coconut and other foods that I do not like in almost all of the recipes. Vinegar is another that appears often but coconut seems to be in the majority of recipes. At least it seemed that way to me.

The book did give me some interesting ideas.

I love the idea of sweet potato toast. I have no problems with whole grain bread or toast but I love the idea of using half of a cooked sweet potato for a base for toppings.

I love the idea of carrots and other vegetables and of legumes/beans in oatmeal and other hot grains cereals.

While none are earth shatteringly unique there are some good ideas for various bowls.

I’m very particular about my hummus, but one recipe I would like to try it as is, is the Ginger Edamame Hummus (page 201) and (on page 227) there is an interesting version of a recipe for Aquafaba Chocolate Mousse I could see trying.

I can’t give this book more than 3 stars because there are so few recipes in it that I’d want to make and I’m not especialy interested in the philosophy/medicine aspect. I can’t give it any less than 3 stars because it is an absolutely gorgeous book and I think the recipes are good and the information is interesting. As an art book I give it 5 stars. I 100% understand why people would love this book, and appreciate Goodreads friend debbicat’s review for calling my attention to it.

Contents:

A Fresh Approach to Ayurveda
Discovering Your Dosha
Eating the Ayurvedic Way
The Eat Feel Fresh Kitchen

Breakfasts for Your Dosha
Six-Taste Bowls
Tridoshic Dinners
Snacks & Sides
Desserts
Potions

At the start there is also a Foreword and an Introduction.
In the back there is an Index and short sections for About the Author and Acknowledgments. ( )