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Deb Morgan

Deb Morgan

Deb, Kripalu’s Former Executive Chef, draws on more than 25 years’ experience in the world of natural foods, including owning and running an organic restaurant and tea shop. Deb is an enthusiastic chef and is author of the Kripalu Seasonal Recipe Book series. Her approach to food and cooking is grounded in a deep belief that love is the main ingredient in a healthful diet.
Posted on March 29th, 2013 by in Kripalu Kitchen

Change of Season

Spring has arrived, and although the weather might not currently reflect it, change is in the air. Just as the winter must eventually surrender to the spring that will birth the summer sun, so too must we lighten our bodies and spirits in order to prepare for the emergence of new growth. When it comes [...]

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Posted on March 1st, 2013 by in Kripalu Kitchen, Nutrition

A Vegan, Gluten-Free Breakfast with Quinoa

Beginnings are so important—and what better way to start the day than with a breakfast that fuels your vitality? This week, I offer you a vegan, gluten-free breakfast option: My favorite warm breakfast cereal, Millet and Quinoa with Dates and Almonds. Combine it with a warm herbal, white, or green tea, and breathe and relax [...]

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Posted on February 22nd, 2013 by in Kripalu Kitchen

Vegan Pecan Bars

Sometimes a dessert calls your name loudly and clearly—maybe it’s about when you eat it (at a celebration or when you’re in an especially good mood) or maybe it’s just that perfect mixture of sweetness and texture. For at least one of our guests, the magic combination of ingredients in our Vegan Pecan Bars elicited [...]

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Posted on February 15th, 2013 by in Kripalu Kitchen

Warming Winter Soups

With real winter weather settling in, I decided that a hearty stew dinner was in order last weekend for a gathering with family and friends.  As I get many requests for our Harvest Stew and Creamy White Bean and Roasted Fennel Soup recipes, I decided to make both! Not only did the soups turn out [...]

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Posted on February 8th, 2013 by in Kripalu Kitchen

Kripalu House Dressing

As the Executive Chef here at Kripalu and as a teacher of Kriplau programs about cooking, I receive a lot of requests for recipes from the Kripalu Kitchen. The Kripalu House Dressing has been a guest favorite for years. Enjoy it over salads or steamed vegetables. Here, John Bagnulo, PhD, MPH, discusses the nutritional benefits [...]

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Posted on February 1st, 2013 by in Kripalu Kitchen

Kripalu Chai

Chai is the word for tea in many languages, so when we have plain tea we are technically drinking chai. Of course, that means the phrase “chai tea” is redundant. What we Westerners refer to as chai is actually masala chai, meaning spiced tea.
As with most recipes that are enjoyed in various regions throughout India, [...]

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Posted on January 25th, 2013 by in Kripalu Kitchen

Foodie Friday: Eggs Over Chorizo Spinach

A cooking traditionalist, I’m skeptical of any hint of a “pushing food to be more” approach. Why mess with perfection? But, whether in cooking, in raising our kids, in finding new careers, or in our most intimate relationships, we can invite that new person, relationship, skill, or food to become just a bit “more” by [...]

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Posted on January 18th, 2013 by in Kripalu Kitchen

Chefs of Love

Last weekend several hundred people gathered at Kripalu to honor the life of Swami Kripalu, who would have turned 100 years old in January. I like to think of Swami Kripalu as the energetic founder of Kripalu, even though he did not directly have a to-do list that included any of the typical to-dos one [...]

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Posted on January 4th, 2013 by in Kripalu Kitchen

Healthy New Year’s Intentions

OK, so I know it’s the new year and I imagine the blogosphere is filled with conversations about habits to break, how to make this year the best year of our lives, and the perfect diet to melt off the holiday pounds. And my guess is that a certain word, which I have vowed to [...]

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Posted on December 14th, 2012 by in Kripalu Kitchen

Holiday Dinners: Winter Recipes

This is the time to feast on the bountiful array of fall-harvested vegetables-squash and potatoes, pumpkins and beets, carrots, parsnips, apples, and pomegranates. In the recipe below, dates add a surprising sweetness to roasted vegetables, a cold-weather favorite. Try experimenting with the squash recipe—it works wonderfully with a variety of squashes, including butternut, buttercup, kabocha, and delicata. These are both great go-to recipes for holiday dinners.

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