Miriam Kasin Hospodar - Heavens Banquet: Vegetarian Cooking for Lifelong Health the Ayurveda Way

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Table of Contents

Praise forHeavens Banquet

Offers the kind of cooking wisdom and inspirational
recipes that even Ia reluctant cook at the best of times
will turn to again and again.

Jennifer Hawthorne, co-author of
Chicken Soup for the Womans Soul

Hospodars heartfelt book is robust and bursting
with information and zest.

Sue Bender, author of Plain and Simple
and Everyday Sacred

Heavens Banquet is packed with an astonishing variety
of recipes, placed in a global context of cultures,
histories, and literatures, knit together by the authors
thoughtful commitment to the Ayurvedic dietary
system. Any diet that recommends Eating for Bliss
is worth exploring in some detail.

Betty Fussell, author of I Hear America
Cooking and Home Bistro

MIRIAM KASIN HOSPODAR has worked as a chef in Ayurvedic spas and centers in the United States, France, Switzerland, the Philippines, Taiwan, and India. A certified teacher of the Transcendental Meditation program, she has also served as the director of the Maharishi Ayur-Veda Health Center in St. Louis, Missouri, and the Health Center in Pacific Palisades, California. She lives in Santa Barbara.

To His Holiness Maharishi Mahesh Yogi
Founder of the Maharishi Vedic Approach to Health

Let us be together,
Let us eat together,
Let us be vital together,
Let us be radiating truth, radiating the light of life,
Never shall we denounce anyone, never entertain negativity.

THE UPANISHADS

Acknowledgments

Many people have added their unique ingredients to Heavens Banquet. Knowing them has been deeply nourishing for me. My cup runneth over with their generosity and also with my gratitude for it.

Infinite gratitude to Maharishi Mahesh Yogi for reviving Vedic wisdom and creating the Maharishi Vedic Approach to Health. I hope he feels that I have represented his knowledge well.

My dear family, including my husband, Steve, who became, among a thousand other blessings, a beloved partner in the project: editor, proofreader, data entry person, encourager, inspirer, and all-around angel from heaven. My beloved parents, Gerald and Edith Kasin, who believed in and supported the project from the beginning and have been active participants every step of the way. (My mother is the best cook anywhere, and Dad ran a close second with his Chinese feasts.) Also my incredibly wonderful brother, Peter Kasin, who can whip up a mean stir-fry.

Anand Shrivastava and Steve Barthe of Maharishi Ayur-Veda Products International. Mike Tompkins, whose brilliance always astounds. Robert Hensley of MAPI, Russell Guest of MAP-Canada, and Larry Clarke of MAP-Australia. The wise vaidyas associated with the Maharishi Vedic Approach to Health, including Dr. Balraj Maharshi, Dr. J. R. Raju, Dr. Palakurthi Manohar, and Dr. Rama Kant Mishra. Dr. Michael Jensen, Robert Roth, and Ken Caldwell each contributed their unique insights.

My magnificent agent, Patti Breitmanan inspiration, the best of the best. It is my good fortune that she chose the world of publishing instead of becoming a star in Broadway musicals. Carole DeSanti, editor extraordinaire at Dutton, who saw into the heart of the project and nurtured its healthy growth. Many thanks to Caroles hard-working assistant, Alexandra Babanskyj, for copious amounts of assistance, both seen and unseen. Infinite gratitude to brilliant editor Amy Mintzer and her daughter, Rosie, who added joy to the process. Sorry theres no ketchup recipe in here, Amy. Thanks to copy editor Ginny Croft, book designer Leonard Telesca for a compact yet elegant design, and Mary Ellen OBoyle for a scrumptious cover design.

Susan Shatkin meticulously edited the material on Maharishi Ayur-Veda. Meredith Jacobsen cracked the secret code of my handwriting and translated the first drafts into coherent, neatly typed pages. Martin Zucker gave great ideas about quotations. Mona Mark, a terrific person, created terrific illustrations. Richard Barnes of the Thousand-Headed Purusha Program drew the delightful Ayurvedic symbols and decorative Vedic pillars. Gratitude to Lyn Durham and Denise Denniston Gerace. The folks at Spectrum Naturals provided detailed information about oils. Laurence Hauben gave insight into the European usage of metric measurements in cookbooks. Kudos to the ever-helpful staff of the Santa Barbara Public Library, particularly the reference department.

Thanks to the many angels of support who listened, empathized, and cheered during the books long years of gestation, especially my dear mother-in-law, Mary Hospodar, and sister-in-law, Louise Maschek, and Judith LaMar, Anne Wright, Janice Hamilton, Jenny DAngelo, Dana Gilbert, and the favorite auntie of the book, Sue Bender.

To all of these precious souls, and through them to the whole world, I offer the following Vedic blessing:

May the good belong to all the people in the world.
May the rulers go by the path of justice.
May the best of men and their source always prove to be a blessing.
May all the world rejoice in happiness.
May rain come in time and plentifulness be on earth.
May this world be free from suffering and the noble ones be free from fears.

The Banquet Is Served

I am obsessed with the relationship between cooking and health.
When one goes to the opera, one does not expect to return having
gone deaf; one does not expect to go blind as a result of going to
the theatre. Why then, must one do oneself a damage by going
out to eat? For people who think this way there is, on one hand,
the cuisine for pleasurebut full of menaceand on the other,
the dietfor the redemption of the body. This separation is
odious, and we must find the means of reconciling pleasure and
health. I dream of a cuisine that no longer does anyone harm.

ALAIN SENDERENS, one of only two chef patrons who have received both three Michelin stars and four Gault-Millau toques

Cooking is a marvelous, enjoyable, and above all, necessary creative act. We could define cooking literally as an act of creation. A cook has a few basic utensils, ingredients, and cooking techniques. By combining them in different ways, he or she can create entirely new dishes or repeat old favorites. A cook is therefore a creator, a magician, the master of a territory of influence. And no matter how humble it may appear, that territory is quite a large one. Though a cooks creation doesnt end up hanging on a wall or resting in a safe-deposit box, it becomes part of something infinitely precious, another living human being. Whenever we cook we are influencing the quality of life of the people we cook fornot to mention of ourselves. Cooking is therefore a precious opportunity to enhance that quality of life.

I have always cherished a deep desire to cook and eat very good food and also to cook and eat very healthy food. These two passions have not always been compatible. Having tested the waters of vegetarianism starting at age seventeen and having worked as a professional chef, I tried, studied, and eventually discarded practically every system of diet and nutrition that I ever came into contact with. I also found myself consistently frustrated and dissatisfied with cookbooks and books on nutrition that address food as an entity in itself: its nutritional value and its sensory impact on the eaterany eaterand how a cook can exploit these features. I was far more curious about the deeper implications of that gloriously soothing and evocative word, nourishment. I was starved for wonderful cooking that would feed the mind, body, and spirit.

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