Traditional Gujarati recipes, adapted for the modern world. When my mother moved from India's warm climate to Canada's cold winters, she had to adapt my grandmother's recipes. She no longer had access to many of the ingredients, and her new climate was too cold to follow traditional fermentation processes. In Ayurveda, we call this eating in harmony with the time and place you live, and the process of adaptation showed what happens with the evolution of food and family traditions when we open ourselves to the principles of food sustainability.

My Mother's Ayurvedic Kitchen lets you explore the world of Gujarati cuisine and teaches you how to bring these surprisingly simple, nourishing, and delicious recipes into your own kitchen. If you're unfamiliar with cooking Indian food, this cookbook is a great place to get started. Gujarati cuisine is simple, featuring vegetarian ingredients that come alive with the addition of a few key spices. My family would say this food is the healthiest on the planet — you might argue with us, and that's okay — but at the very least, we will say our recipes do closely follow the principles of Ayurveda. My Mother's Ayurvedic Kitchen includes: 17 vegetarian recipes – Discover the flavorful, nourishing world of Gujarati cuisine, including Kicharee (mung bean and rice soup), Kadhi (spiced yogurt soup), Toovar Daar (pigeon pea soup), Dhokla (savory steamed semolina cakes), and more The six tastes and eight dietetics of Ayurveda – Dip your toes in the world of Ayurveda and create meals that bring balance to the mind and body. Simple ingredients, delicious results – We've offered suggestions on each recipe for making substitutions with ingredients you can find at the grocery store. I am honored to share my family's recipes with you in the hopes that they can do for you what they did for me: Find the balance within the inevitable imbalance of life.

Amita Nathwani is the owner of Surya Health and Wellness, where she practices Ayurvedic medicine and nutrition consulting. Of Indian origin, she received her Ayurvedic education in both India and North America, an experience that has given her a unique perspective and allowed her to remain true to the purity of Ayurvedic knowledge while deeply understanding its application in the Western world. With the support of her two teachers, Dr. Hemant Gupta, BAMS and Dr. Shirish Nathwani, MD, Amita has been practicing Ayurveda since 2004. In addition to her private practice, Amita is Adjunct Faculty with the Family Medicine Integrative Medicine Fellowship at Banner Health, University of Arizona and Faculty at the Phoenix Institute of Herbal Medicine and Acupuncture. Amita is also the author of Peaks and Valleys, a book of short stories about grief and loss.

Lindsay D. Mattison is a professional chef, recipe developer, and food writer. After graduating from Cascade Culinary School, Lindsay worked as the executive chef of a farm-to-table restaurant in Bend, Oregon. She is passionate about using local, organic ingredients and loves teaching home cooks how to incorporate seasonal food into their diet. While she spends most of her time writing these days, she still exercises her culinary muscles on the regular, taking any opportunity to create beautiful meals for her family. She lives with her husband in Durango, Colorado, where she enjoys the trials and errors of gardening.