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Annapurna Kitchen

Volume V

Sources and Further Reading

Steamed vegetable dumplings beside a celadon bowl of congee with ginger and sesame

1 minute read

Nutrition values are estimated from IFCT 2017 and USDA FoodData Central per-100 g values; salt includes the salt in soy sauce (≈ 14.5% by weight) and miso (≈ 12%). Ayurvedic qualities draw on the classical texts as summarised in Volume III and on the sources below. This book is a kitchen guide, not medical advice.

Sources

  1. The Ayurvedic Institute — Food guidelines for basic constitutional types
  2. Yoga International — Ayurveda's guide to health in every season
  3. Wikipedia — Buddhist cuisine (five pungent vegetables; temple cooking in China, Korea, Vietnam and Japan)
  4. Japanese Taste — What is shōjin ryōri? A guide to traditional Buddhist vegan cuisine
  5. Wikipedia — Congee
  6. Just One Cookbook — Japanese rice porridge (okayu): water ratios
  7. Satyori — Soy sauce: Ayurvedic properties
  8. Satyori — Sowa Rigpa vs Ayurveda
  9. ThaiJO journal article — A comparative study of therapeutic methods of Jivaka Komarabhacca and Thai traditional medicine
  10. Liebherr FreshMAG — Cooling food: the teachings of TCM and Ayurveda
  11. Wikipedia — Okinawa diet
  12. World Health Organization Europe — Five recommendations to reduce salt intake (2022)
  13. Singapore Food Agency — Inorganic arsenic in hijiki seaweed
  14. HealthLinkBC — Healthy eating guidelines for people taking warfarin
  15. Bauer J. et al. — Evidence-based recommendations for optimal dietary protein intake in older people (PROT-AGE), JAMDA 2013
  16. American Heart Association — The changing nutritional needs of older adults (2024)

Sources and further reading

  1. The Ayurvedic Institute — Food guidelines for basic constitutional types
  2. Yoga International — Ayurveda's guide to health in every season
  3. Wikipedia — Buddhist cuisine (five pungent vegetables; temple cooking in China, Korea, Vietnam and Japan)
  4. Japanese Taste — What is shōjin ryōri? A guide to traditional Buddhist vegan cuisine
  5. Wikipedia — Congee
  6. Just One Cookbook — Japanese rice porridge (okayu): water ratios
  7. Satyori — Soy sauce: Ayurvedic properties
  8. Satyori — Sowa Rigpa vs Ayurveda
  9. ThaiJO journal article — A comparative study of therapeutic methods of Jivaka Komarabhacca and Thai traditional medicine
  10. Liebherr FreshMAG — Cooling food: the teachings of TCM and Ayurveda
  11. Wikipedia — Okinawa diet
  12. World Health Organization Europe — Five recommendations to reduce salt intake (2022)
  13. Singapore Food Agency — Inorganic arsenic in hijiki seaweed
  14. HealthLinkBC — Healthy eating guidelines for people taking warfarin
  15. Bauer J. et al. — Evidence-based recommendations for optimal dietary protein intake in older people (PROT-AGE), JAMDA 2013
  16. American Heart Association — The changing nutritional needs of older adults (2024)
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