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Written by John Immel, Using Recipes, Ingredients and Spices MedicinallyAyurveda harnesses the power of food to heal. Food has an effect on your body that you can feel. Food can make you light or heavy, dry or oily, hot or cold, etc. We call these qualities digestive effects. Ayurveda believes that you can master your own health by paying attention to these qualities in your food, your body,and the world around you. These qualities help you choose the food that you need more intuitively. Ayurveda uses these qualities to cultivate your ability to adapt. Ayurveda also uses these qualities to improve your digestion. Western medicine looks at calories, proteins, fats, vitamins and minerals, i.e. the nutritional contents of food. However, Ayurveda believes that good digestion is the first step to good nutrition.On Joyful Belly you can find a variety of tasty recipes, both familiar to the American palate and exotic. You create a personal grocery list of ingredients and spices. You can research every ingredient for detailed ayurvedic information. Accessing Recipes, Ingredients and SpicesClick here for step by step instructions on getting started. Once you have signed up, there are three ways to get to recipes, ingredients and spices.
The first method is using the dropdown menu under 'Ayurvedic Diet'. From there, click on Recipes, Ingredients, or Spices. This method shows you all recipes, ingredients, and spices in our system, incuding ones not in your diet. 
The second method is by browsing your 'diet search results' after creating a diet. This method only shows recipes, ingredients, and spices in your diet. 
The third method is by clicking on 'My Account' and using the green horizontal bar. This options shows all recipes, ingredients, and diets in our system. Browsing Recipes, Ingredients, and Spices
To the right of any list of recipes, ingredients or spices, registered users will see three symbols V,P, and K standing for Vata, Pitta, and Kapha. When there is a red slash across the V, P, or K, it means unhealthy for Vata, Pitta, or Kapha. When there is no slash, the food is generally safe for that dosha. You will also see exclamation points next to contraindicated ingredients and spices. Reading a Recipe, Ingredient or Spice
When you are looking at a recipe, ingredient, or spice, the first thing to check are the digestive effects. READ MORE ON THIS TOPIC
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About the Author John Immel, the founder of Joyful Belly, teaches people how to have a healthy diet and lifestyle with Ayurveda biocharacteristics. His approach to Ayurveda is clinical, yet exudes an ease which many find enjoyable and insightful. John also directs Joyful Belly's School of Ayurveda, offering professional clinical training in Ayurveda for over 15 years.John's interest in Ayurveda and specialization in digestive tract pathology was inspired by a complex digestive disorder acquired from years of international travel, as well as public service work in South Asia. John's commitment to the detailed study of digestive disorders reflects his zeal to get down to the roots of the problem. His hope and belief in the capacity of each & every client to improve their quality of life is nothing short of a personal passion. John's creativity in the kitchen and delight in cooking for others comes from his family oriented upbringing. In addition to his certification in Ayurveda, John holds a bachelor's degree in mathematics from Harvard University. John enjoys sharing Ayurveda within the context of his Catholic roots, and finds Ayurveda gives him an opportunity to participate in the healing mission of the Church. Jesus expressed God's love by feeding and healing the sick. That kindness is the fundamental ministry of Ayurveda as well. Outside of work, John enjoys spending time with his wife and 6 kids, and pursuing his love of theology, philosophy, and language. STUDY AYURVEDA
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