Here’s what you need to know to eat Ayurveda everyday

We’re stoked to be able to pass this news on to y’all. Our friend, Yatra partner and on-the-Yatra teacher Kate O’Donnell, Authorized Level 2 Ashtanga teacher for those wondering, has announced a publication date for her Ayurvedic cookbook, The Everyday Ayurveda Cookbook. Mark your calendar for Dec. 1.

Hey, right in time for the holidays. (It can make a late Divali gift, too.)

There’s a website, which you can check out here. A little, ahem, taste:

Even the simplest Ayurveda practices complement Western medicine because of their focus on righting imbalance before it creates disease. Keeping digestion on track is the key to health in Ayurveda, and eating natural, homemade foods in accordance with personal constitution and changes in environment is often all that is needed to bring a body back into balance. The Everyday Ayurveda Cookbook inspires yogis and nonyogis alike to get into the kitchen and explore this time-honored system of seasonal eating for health and nourishment.

Ditching processed food and learning to eat well at home are the first steps you can take to relieving imbalance. The Everyday Ayurveda Cookbook removes many of the obstacles by showing you how straightforward and accessible preparing your own delicious, seasonal meals can be. Season by season, learn how the changing weather and qualities in your environment both mirror and influence your body and appetite. Lifestyle advice on meal planning, self-care regimens, and how to ensure health during the change of seasons is included throughout. And the no-fuss recipes will get you eager to cook.

To expand your cooking repertoire, you’ll also learn foundational “everyday” recipes that can be adapted to any season and any dosha: once you understand the blueprint of a basic dish, you can recreate it in your kitchen year-round, using seasonal produce, grains, and flavors for health and nourishment.

(I took liberally from the About page.)

Kate talked to us about the book, why, just about this time last year while we all were treading our way across the Himalayas. We know she’s been working hard at it; we also know Kate knows what she’s talking about. She didn’t just come to Ayurveda yesterday; she’s nationally certified. (She’s also an insightful Ashtanga teacher.)

The book contains more than 100 recipes; the website even has some preview recipes, like this one for tofu tacos. Again, to give you a quick taste. The lead-in gives you a sense of how the book will treat and dissect Ayurveda:

On a cold, dry spring day you may have a heartier appetite than on a warm, wet day. Tofu Tacos with Greens make an easy, satisfying meal for a hearty day while staying aligned with the lighter qualities of spring. The dry quality of corn, the bitter taste of the greens, and a hint of spice to help the body digest tofu’s proteins balance the meal so you will feel full, but not heavy.

We certainly can get behind the notion of ditching processed foods that’s at the center of this. And I’ll throw in a little personal plug. (Feel free to use this, Kate.) Kate not only knows this stuff, she knows how to translate it so it’s useful here in the West and for people to whom Ayurveda isn’t all that familiar. I’m sure it isn’t going to be “Ayurveda for Dummies,” but it will be something that will benefit both longtime practitioners and those new to the game. I’m sure it will be both grounded and inspiring, sort of like Kate herself. The excerpt above demonstrates all that nicely, I think.

The book’s photographer and recipe developer is Cara Brostrom. It’s being published by Shambala, so there’s also that stamp of approval.

Posted by Steve

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Two Ashtangis write about their practice and their teachers.

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