Ayurvedic Healing Cuisine by Harish Johari is my favorite go-to book for Ayurvedically innovative recipes that reach to the heart of old India.
It has a decent introduction to Ayurveda for those just starting out, yet can also finally answer those more esoteric questions of how to for example, properly use cumin seeds or bitter gourd.
It is a complete recipe book too in the sense that everything from chutneys to chai is covered.
My favorite recipe is Chickpea Soup with (Fresh) Garam Masala, on page 113. It’s like poha, simple, but delightful (like all his recipes actually) and a wow-er. All his recipes are so delicate and strong and sensitive. (Gosh, sounds like a good man — sorry, couldn’t resist.)
I do not doubt that if one ate from the recipes in the book for 3 weeks (perhaps with an Ayurvedic consultant to point out appropriate recipes) and did yoga with breathing, healing would be obtained.
The late wonderful Harish Johari was a Vedic man, writing books on Tantra, Cooking, Ayurveda and more. They all are exceptional: beautiful, simple, and powerful; a tasty sampling of the perfect life.