This ingredient-focused cookbook delves deep into the healing powers of key Ayurvedic ingredients by empowering readers to develop a deeper relationship with whole plant-based foods in a way that is informative, exciting and delicious, through stimulating the senses with globally inspired, seasonal recipes adapted for modern lifestyles and western palette. A follow up sequel to chef Divya Alter s hugely successful first cookbook What to Eat for How You Feel which explained the basic principal of the Ayurveda diet a plant based diet with a focus on whole foods and seasonal fresh produce, taken to the next level by encouraging tuning in to the rhythms of nature and teaching how to select foods according to the seasons and one s individual constitution. Divya Alter draws inspiration from her many years of holistic teaching and cooking for her hugely successful plant based restaurant Divya s Kitchen in New York City. Sharing life-giving information on how to select and cook fresh, flavourful ingredients, that are the right fit for the individual s needs, and how to incorporate whole foods as a way of life to prevent and reverse many illnesses. This book makes the reader want to be healthy guiding them into the time-tested Ayurveda system of self-healing and encouraging a whole new level of health, flavour, ease, and comfort in their meals and their kitchens. Food becomes poetry and heals and invigorates - When you understand that cilantro pulls heavy metals from your body, you inherently feel more connected to cilantro. When you learn that kulthi beans dissolve kidney stones you want to try them right away. This book invites readers to develop an intimate relationship with the produce, grains, vegetables, fruits nuts, seeds, legumes, and dairy that make up their meals. Taking the best wisdom of the past and bringing it forward, teaching to delight, nourish, and heal, ingredient by ingredient, and in so doing, create flavourful and easy-to-digest meals. This is the first Ayurvedic cookbook that teaches about the ingredient s properties and gets readers into the kitchen to cook with that ingredient. Featuring over 80 globally inspired plant based recipes for breakfast, soups, salads, main dishes, treats and beverages. Including: Minestrone Soup with Barley and Baby Chickpeas, Asian Stir-Fried Radish Noodles, Pizza with Artichoke Hearts, Stuffed Cabbage Rolls, Celery Root and Taro Pancakes, Vegetable Tagine, Sunflower Beet Hummus, Hibiscus Pineapple Drink and Walnut-Orange Cake in Honey Syrup.

About the Author
Divya Alter is a certified nutritional consultant, educator, and chef in the Shaka Vansiya Ayurveda tradition. In 2016 Alter and her husband Prentiss founded Divya's Kitchen, a vegetarian restaurant in New York City that reimagines classic dishes through an Ayurvedic lens. Divya's has since expanded to include a line of plant-based retail food products. Alter is also the co-founder of Bhagavat Life, a nonprofit culinary school that offers cooking classes and an Ayurvedic chef certification program. Alter is the author of What to Eat for How You Feel: The New Ayurvedic Kitchen (Rizzoli, 2017).

Reviews
"Joy of Balance is centered on Alter's deep knowledge of Ayurvedic nutrition, which she describes as 'the food that is most suitable for maintaining optimal health in the context of your appetite, dosha imbalance, physical activity, geographic location, the time of day or year, the time in your life, or the health condition you're experiencing.'"
-Food Network, 10 Best Vegetarian Cookbooks of 2022

"Divya delivers once again with this exquisite book. Anyone who loves the art of cooking will cherish Joy of Balance. It is a priceless offering from one of the world's great Ayurvedic chefs."
-Jai Dev Singh, international teacher of Kundalini yoga and Ayurveda, and founder of Life Force Academy

"It's rare to find a cookbook that successfully weaves together healing and nourishing ingredients with creative and uncomplicated recipes-Joy of Balance does it beautifully. This book is a guide to finding and maintaining the pleasure of good health and true vitality-I can't wait to get into the kitchen with this book in hand."
-Amy Chaplin, James Beard Award-winning author of Whole Food Cooking Every Day

"Divya does it again, combining the ancient wisdom and practice of Ayurveda with modern techniques and flavors to support the whole being. It is an honor to call her a friend and a food fighter in the movement of integrative and culinary medicine. People are hungry for change, and Divya is here to feed us."
-Chef Robert Graham, MD, MPH

"What a beautiful way to eat! Divya helps you prepare plant-based meals that are not only flavorful, but healing for your body and in harmony with nature."
-Francine Jay, author of Lightly and The Joy of Less

"The Joy of Balance is truly a joy to read and get inspired by to live your healthiest and happiest life. Combining heartfelt storytelling, mouth-watering recipes, gorgeous photos and deeply informative ingredient profiles, this is the perfect resource, gift and guide for any wellness aficionado to take your wellbeing to a whole new level of radiant, joyful balance."
-Ananta Ripa Ajmera, author of The Way of the Goddess and The Ayurveda Way

"This book makes an excellent companion to anyone looking to explore healthier cooking at home. Food is the ultimate medicine, and no one understands that better than Divya Alter."
-Cultivated Magazine

"When it comes to Ayurvedic cooking, Divya Alter is by far the most knowledgeable chef on this planet. Not only does she understand the science and its nuances, but she is also an artist who creates masterpieces of deliciousness! Eat her food, read her cookbooks, take her classes. Your tummy and your tastebuds will thank you!"
-Lissa Coffey, author of "What's Your Dosha, Baby?"

"Here is a cookbook from which you can cook anything and know that your body, mind, and spirit will be uplifted since the food is Ayurvedically balanced, according to season, body type and your own unique digestive capability. A cookbook like this is hard to find. I'm certain you'll love it as much as I do!"
-Dr. Marianne Teitelbaum, author of Healing the Thyroid with Ayurveda

"Combining the ancient wisdom of Ayurveda with modern gastronomic science, Joy of Balance is the perfect sequel to What You Eat for How You Feel. Here Divya has taken seasonal eating to another level by explaining how transforming seasonal ingredients into your best medicine can be deliciously simple, right in your own kitchen. I believe the one of the best ways to learn and experience Ayurveda is from Divya's books and kitchen."
-Dr. John Douillard, author of Eat Wheat and The 3-Season Diet

"Alter's second book . . . is a guide to aligning the body, mind, and environment through foods choices. The recipes go beyond any particular cuisine or region. Ayurvedic pizza, anyone??"
-ROUNDGLASS



Book Information
ISBN 9780847872404
Author Divya Alter
Format Hardback
Page Count 256
Imprint Rizzoli International Publications
Publisher Rizzoli International Publications