Review by Booklist Review
Nutritionist, Ayurvedic health counselor, and YouTuber Devlukia-Shetty tells a familiar story with a newer spin. The prescription to eat more plants and to savor food mindfully and consciously has been touted by health-care practitioners for decades, and the Ayurvedic art of mind-body wellness originated thousands of years ago. Devlukia-Shetty combines these two realms without preaching and with a very serene (or "joyfull") approach, explaining her philosophy throughout. It makes for a thorough grounding, with topics like the six tastes, eating with your senses, and the importance of breathing, prayers, and routines sandwiched between her 100-plus recipes. Readers can expect riffs on popular dishes, like naan pizza, Mexican lasagna, and French toast casserole, as well as recipes that might entice even non-vegans to indulge: pistachio gremolata, chocolate mud pie, chai oatmeal, crispy sunchokes with golden aioli. An intriguing way to convert confirmed meat eaters.
From Booklist, Copyright (c) American Library Association. Used with permission.
Review by Publisher's Weekly Review
Nutritionist and yoga instructor Devlukia-Shetty promotes 5,000-year-old Ayurveda tradition in her scattered debut. "Low-vibration foods" bring people down, she asserts, while spices and plants energize. Though the author insists that "Ayurveda doesn't judge," she also prescribes a diet free of garlic, onion, and cold drinks: "If your digestion is like a fire, then imagine what introducing a cold drink can do to that flame." The light tone verges on cutesy (vegetable kitchari is likened to a "belly cuddle") and the unifying concept is fuzzy, but the vegan recipes appeal. A breakfast chapter includes stewed apples and savory muffins made with chickpea flour and vegan feta. Nondairy cheeses aren't the only ersatz items on the menu: Devlukia-Shetty creates eggplant "bacon" using liquid smoke, and "crabcakes" out of hearts of palm. Pasta dishes include tagliatelle with nutritional yeast, miso, and roasted red peppers, and fusilli with tomatoes, corn, and vegan cheddar. Five recipes for naan variants precede a smattering of sandwich options and store-bought pita with various fillings. The redolently spiced riffs on Indian dishes are standouts: red lentil dal can be blitzed into a dip; mung bean pancakes with grated carrots come with a side of cilantro-mint chutney; and a range of veggie curries appetize. Readers curious about an Ayurvedic diet will want to check this out. (Feb.)
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