New Ayurvedic Cookbook Offers New Opportunity For Healing By Blending Modern Nutritional Principles with Time-Honored Holistic Science

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The Ayurvedic Vegan Kitchen by certified practitioner Talya Lutzker is the first ayurvedic cookbook that combines the teachings of ayurveda with a plant-based diet making an ayurvedic diet accessible to vegans and those who need to avoid dairy.

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Readers are presented with an overview of the core principles of ayurvedic nutrition that is easy to understand and put into practice.

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The Ayurvedic Vegan Kitchen, by Talya Lutzker, is a breakthrough cookbook that opens a new opportunity for healing that previously had been off limits to vegans and anyone who needs to avoid dairy. In India where cows are held in high esteem, most ayurvedic cookbooks rely heavily on milk products. Talya was able to achieve a nutritiously balanced diet by substituting an equally effective whole-food vegan alternative for every milk-based food that ayurvedic healers revere.

The literal translation of ayurveda is “knowledge of life”. Over 5,000 years old, this ancient holistic healing system increases an understanding of the body, mind, and spirit. The elements of ether, air, fire, water, and earth are organized into three basic body types (doshas) with each individual having a predominant dosha. The path to health in ayurvedic medicine is to choose foods and recipes that balance one's dosha the best. Readers are presented with an overview of the core principles of ayurvedic nutrition that is easy to understand and put into practice.

When the opportunity to publish an ayurvedic vegan cookbook came to Book Publishing Company, it seemed like a natural fit. They have been publishing books on vegan and vegetarian cookbooks, plant-based nutrition and natural health care since 1974.

As a practitioner, Talya realized that her clients would receive additional health benefits through a vegan diet. Eating plant-based foods can reverse high cholesterol and high blood sugar, help those who are lactose-intolerant find relief, and improve many digestive issues. Blending ayurveda with vegan foods was seamless. In order to achieve harmony through food, each of the over 120 recipes indicates which dosha is increased or decreased so that the unique chemistry of that recipe can be used to balance the body’s constitution. Quinoa Pancakes, Goddess of Artichoke Dip, Fresh Cucumber Raita, Tempeh Reuben, Spinach Pie and Chai-Chocolate Mousse are some of the dishes that deliciously cultivate vitality and good health. Included is a chapter on teas and healing tonics.

Talya is also a licensed massage therapist, yoga teacher, professional chef, and founder of Talya's Kitchen, an organic, nutrition-focused catering business. Cooking segments are available on

The Ayurvedic Vegan Kitchen—the perfect marriage of a healing diet and exquisite taste—showcases food as medicine at its best.

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Liz Murray
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