Ayurveda is an esteemed Indian traditional form of medicine, which is known to provide complete holistic treatment and nutrition to the root trouble. Ayurveda not only looks after the physical body of a being, the entire mind body assimilation is taken up with the held of curable recipes. The branch of medicine that Ayurveda falls into, gives ample stress of a person`s diet and food habits. Hence, it is much necessary to follow a strict chart of Ayurvedic recipes, recommended by ancient Indian texts, going back to more than five thousand years. In no other holistic healing tradition is diet considered so critical to well-being as in one`s own constitution or needs for balance, none of the medicines available in the world can cure the ailing.
Although Ayurvedic recipes count as a crucial healing modality in ayurveda, there are no hard and fast rules. One`s own constitutional make-up (prakriti) and current needs for balance (vikriti) are unique by itself; hence, one`s dietary requirements are unique too. Ayurvedic recipes insist on recommendations to really listen and understand one`s own physiology; what, where, when and how he/she is supposed to eat. Ayurvedic recipes instruct one to include the six different tastes, sweet, sour, salty, bitter, pungent and astringent, while consuming every meal, savouring those tastes that are suited to one`s current needs and incorporating lesser amounts of the rest. Including different kinds of recipes in every meal reduces hankerings and balances appetite and digestion naturally.
Ayurveda does not differentiate between food and medicine, with the core belief that the absence of nutritive food or diet induces disease within the body. This can only be rectified with appropriate Ayurvedic recipes, which become the medicine to heal the body of its ailment. Ayurvedic recipes along with its recipes are centred on handling life`s experiences as `food` (for the body and the mind), which is imbibed within the body and conduces to its nourishment. This transformation of `food` into nutrition is coined as `Agni` or fire, which forms the edifice upon which the Ayurvedic system is established.
Spices and herbs form a fundamental part of Ayurvedic recipes and holistic healing, primarily because it has the power to be easily assimilated within the body. On the one hand, this heightens the digestive capability of the body and on the other, purifies it of its toxins. The process guarantees that the cells in the body are endowed with the nutrition available along with the diet. Ayurveda recommends that spices should be consumed only after they are cooked. The ayurvedic way of cooking is about assimilating together a harmonious collection of fresh nutritious ingredients into a spread for all human senses. A well-prepared ayurvedic meal complete with recipes incorporates an assortment of tastes, textures, colours, aromas and flavours, fluxed together to restore balance to one`s body, mind, spirit, senses and emotions. An Ayurvedic diet needs to be loaded with vegetables, fruits, whole grains and fibrous food, which assists to keep the body energetic, beaming and in sound health.
An Ayurvedic diet is never complete without the three kinds of doshas embedded within the body. Build up of specific earthly elements, the doshas comprise three basic characteristics, according to which individuals are advised their intake of Ayurvedic recipe types. The three doshas in man are: Vata Dosha, Pitta Dosha and Kapha Dosha. The distinct classifications amongst the three doshas are governed according to qualities hidden with people suffering from vata, pitta or kapha doshas. Diet for Vata dosha, diet for Pitta Dosha, diet for Kapha dosha can be manifestly classed into three categories, depending upon the kind of diet, kind of recipes used and the person troubled with the three doshas.
