Heavenly cooking with Ayurveda

With this book, I would like to share with you the knowledge I have gained through over 38 years of practice with the Maharishi Vedic Health System. There are so many cookbooks on Ayurveda and vegetarian cuisine, but very few are actually written by chefs. In this book, my experience in vegetarian Ayurvedic cooking blends with the knowledge I learned as a teacher of Transcendental Meditation from Maharishi Mahesh Yogi. I was fortunate enough to learn traditional Vedic cooking from a master chef in Seelisberg, Canton Uri, Switzerland, after becoming a TM teacher in 1976. Other stages in my career included Rheinweiler near Lörrach, where I cooked for the staff at Meru-Press (the printing house of the Maharishi European Research University), the Schledehausen Academy, the German headquarters of the TM movement, and Bremen, at the academy of Ms. Eickhoff. The highlight of my career was my time as head chef in Boppard on the Rhine, where I cooked for the Purusha group and Maharishi was among us.

It was Maharishi’s wish that all the Purushas take turns cooking in groups under my guidance. I found it inspiring that this international group brought me recipes from all over the world. Some of my Italian and French recipes date back to this time.

I hope that this book will introduce you to Vedic cuisine. The beautiful stories I’ve included are meant to inspire you to begin your journey of knowledge and to recognize that humankind is cosmic.

From 1995 to 1999, I then managed the kitchen at the Maharishi Ayurveda Health Center in Bad Ems. It was a wonderful time in Bad Ems, and I was always delighted to see the positive effects that Ayurvedic cuisine had on the guests during their stays. Through the numerous cooking classes and introductory cooking courses I offered, well over a thousand guests were introduced to Ayurvedic cuisine. It was these spa guests who practically “urged” me to finally write my cookbook. Since September 1999, I’ve been on parental leave caring for my daughter Valentina. This gave me the time to write down my experiences and knowledge of Vedic cuisine and publish them in this book.

In late autumn 1999, I met the artist Werner Towara from Arnsberg by chance. It quickly became clear that he should create the illustrations for my book. I think he did a great job of capturing my Grandma Minna. She accompanies you through this book, interjecting with her humorous, down-to-earth, and wise manner.

My grandmother Minna was a gifted cook and a truly kind woman. I am especially grateful to her for inheriting her genes and for giving me just as much joy in cooking. My grandmother cooked daily for her extended family until she was 82, and once a week she cooked for about 50 people. Even today, people in our area fondly remember her kind heart and her delicious cooking. This book is therefore also a tribute to my grandmother Minna. She was the way she kept the whole family together.

May this book have the same effect on the reader and their family.

Because food connects people, and the way to the heart is through the stomach.

Frank Wolfgang LotISBN/GTIN 978-3-9815381-0-6
Product Type: Book
Publisher: Frank’s Veda Shop & Verla

pages: 224
Language: English