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Annapurna KitchenSSMAIC · Kankhal, Haridwar

Recipes Menus Ayurveda

Volume III

The Ayurvedic Kitchen & Lifestyle Companion

Contents (71)

Foundations of Ayurvedic Living
1. Ayurveda in One Page
2. The Five Elements and the Three Doshas
3. Prakriti — Knowing Your Constitution
4. The Twenty Qualities (Gurvadi Gunas)
5. The Six Tastes (Shad Rasa)
6. Potency, Post-Digestive Effect and Special Action
7. Agni, Ama and the Journey of Food
8. Sattva, Rajas, Tamas — Food and the Mind
The Ayurvedic Kitchen
9. Setting Up a Sattvic Kitchen
10. The Spice Pharmacy
11. The Science of Tadka (Tempering)
12. Grains — Choosing, Preparing, Cooking
13. Pulses — Protein Without the Wind
14. Vegetables
15. Fruits
16. Milk, Curd, Buttermilk and Ghee
17. Oils and Fats
18. Sweeteners and Salts
19. Water — The First Medicine
20. Food Combining — The Expanded Viruddha Guide
21. Cooking Methods Compared
22. Cooking for Each Dosha
23. Freshness, Leftovers and Storage
24. The Kitchen Pharmacy — Traditional Home Remedies
25. Fifty Kitchen Tips from the Panel
The Art of Eating
26. The Eight Factors of Wholesome Eating
27. The Twelve Rules of Eating (Ahara Vidhi Vidhana)
28. How Much — Portion and Hunger
29. When — Meal Timing and the Order of the Meal
30. After the Meal
31. Mindful and Sacred Eating
32. Fasting Wisely After 55
Lifestyle — Vihara
33. Dinacharya — The Daily Routine
34. Abhyanga — The Art of Oil Massage
35. Movement After 55
36. Breath and Meditation
37. Nidra — Sleep
38. Ritucharya — Living with the Seasons
39. The Natural Urges — Not to Suppress, and to Restrain
40. Sadvritta — The Code of Good Conduct
41. Common Concerns After 55 — Food and Lifestyle Pointers
42. Sadhana in Haridwar
The Six Seasons in Depth
43. Shishira — Late Winter (mid-January to mid-March)
44. Vasanta — Spring (mid-March to mid-May)
45. Grishma — Summer (mid-May to mid-July)
46. Varsha — Monsoon (mid-July to mid-September)
47. Sharad — Autumn (mid-September to mid-November)
48. Hemanta — Early Winter (mid-November to mid-January)
49. Questions Guests Ask
50. Myths and Facts in the Ayurvedic Kitchen
The Annapurna Lifestyle Programme
51. The Guest Journey
52. A Seven-Day Wellness Stay
53. Services at the Centre
54. Garden to Table — the Annamaya Connection
55. Training the Kitchen Team
Appendices
A. Daily Routine Checklist
B. Prakriti Score Sheet
C. Guest Intake Card (Kitchen Copy)
D. Seasonal Lifestyle Quick Card
E. Glossary of Sanskrit Terms
E2. Weekly Meal & Lifestyle Planner
F. Take-Home Routine Sheets by Constitution
G. Where to Find It — Cross-Reference to Volumes I and II
H. Sources

Foundations of Ayurvedic Living
1. Ayurveda in One Page
2. The Five Elements and the Three Doshas
3. Prakriti — Knowing Your Constitution
4. The Twenty Qualities (Gurvadi Gunas)
5. The Six Tastes (Shad Rasa)
6. Potency, Post-Digestive Effect and Special Action
7. Agni, Ama and the Journey of Food
8. Sattva, Rajas, Tamas — Food and the Mind
The Ayurvedic Kitchen
9. Setting Up a Sattvic Kitchen
10. The Spice Pharmacy
11. The Science of Tadka (Tempering)
12. Grains — Choosing, Preparing, Cooking
13. Pulses — Protein Without the Wind
14. Vegetables
15. Fruits
16. Milk, Curd, Buttermilk and Ghee
17. Oils and Fats
18. Sweeteners and Salts
19. Water — The First Medicine
20. Food Combining — The Expanded Viruddha Guide
21. Cooking Methods Compared
22. Cooking for Each Dosha
23. Freshness, Leftovers and Storage
24. The Kitchen Pharmacy — Traditional Home Remedies
25. Fifty Kitchen Tips from the Panel
The Art of Eating
26. The Eight Factors of Wholesome Eating
27. The Twelve Rules of Eating (Ahara Vidhi Vidhana)
28. How Much — Portion and Hunger
29. When — Meal Timing and the Order of the Meal
30. After the Meal
31. Mindful and Sacred Eating
32. Fasting Wisely After 55
Lifestyle — Vihara
33. Dinacharya — The Daily Routine
34. Abhyanga — The Art of Oil Massage
35. Movement After 55
36. Breath and Meditation
37. Nidra — Sleep
38. Ritucharya — Living with the Seasons
39. The Natural Urges — Not to Suppress, and to Restrain
40. Sadvritta — The Code of Good Conduct
41. Common Concerns After 55 — Food and Lifestyle Pointers
42. Sadhana in Haridwar
The Six Seasons in Depth
43. Shishira — Late Winter (mid-January to mid-March)
44. Vasanta — Spring (mid-March to mid-May)
45. Grishma — Summer (mid-May to mid-July)
46. Varsha — Monsoon (mid-July to mid-September)
47. Sharad — Autumn (mid-September to mid-November)
48. Hemanta — Early Winter (mid-November to mid-January)
49. Questions Guests Ask
50. Myths and Facts in the Ayurvedic Kitchen
The Annapurna Lifestyle Programme
51. The Guest Journey
52. A Seven-Day Wellness Stay
53. Services at the Centre
54. Garden to Table — the Annamaya Connection
55. Training the Kitchen Team
Appendices
A. Daily Routine Checklist
B. Prakriti Score Sheet
C. Guest Intake Card (Kitchen Copy)
D. Seasonal Lifestyle Quick Card
E. Glossary of Sanskrit Terms
E2. Weekly Meal & Lifestyle Planner
F. Take-Home Routine Sheets by Constitution
G. Where to Find It — Cross-Reference to Volumes I and II
H. Sources

The Art of Eating

How, when, how much and in what spirit — Ayurveda's rules of the meal

25. Fifty Kitchen Tips from the Panel 26. The Eight Factors of Wholesome Eating

Annapurna Kitchen

Shree Shree Ma Anandamayee International Centre

Daksh Mandir Road, Kankhal, Dist. Haridwar – 249408 (U.K.), India

Meal timings

Breakfast · 7:30 – 9:00 AM · ₹300
Lunch · 12:30 – 2:30 PM · ₹300
Dinner · 7:00 – 8:30 PM · ₹300

Our intention

Simple, sattvic food to support healing, clarity, and sadhana.

To create a space for healing, clarity, and sadhana through authentic Ayurveda and yoga.

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Download the books

Volume I — Twelve-Month Sattvic Menu Book (.docx, 4.5 MB)
Volume II — Recipe Treasury & Kitchen Resource Book (.docx, 1.7 MB)
Volume III — Ayurvedic Kitchen & Lifestyle Companion (.docx, 2.0 MB)

॥ सर्वे भवन्तु सुखिनः ॥

May all be happy; may all be free from illness.