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 September 28th, 2012 by in Healthy Living, Kripalu Kitchen

Balancing: Applying Love Life Lessons to the Kitchen

My fiancé, Jim, and I recently participated in a wonderful program at Kripalu led by David Deida called The Sexual Body and the Yoga of Light. While we never talked about food or cooking during the program, I couldn’t help but draw some significant parallels. A large part of the discussions centered on recognizing and enhancing the natural polarities of masculine and feminine energies. We talked about what it’s like to have both strong and weakened states of polarity with our partners. For me, when the polarity was strong and we had a clear sense of openheartedness, the amount of vibrancy and energy between us felt most engaging and satisfying. When the polarity collapsed, or when it felt forced or came with an agenda (e.g. “I want something from you”), our energy felt unsatisfying.

After the program ended, it just so happed that I needed to go straight to the Kripalu Kitchen to cook a dinner for our Board of Trustees and our donors. As I pondered what to put in one of the appetizers and reflected on the program, I was reminded that cooking can simply be thought of as a dynamic dance of creating healthy polarity between foods.

The white halibut needed the richly colored charmoula sauce we drizzled on it. The Moroccan sauce, with its sharp cilantro and spicy paprika, needed the stabilizing flavor of the olive oil to balance it. The dense flourless chocolate cake was complemented by the light, citrusy whipped cream. And the list of how we used polarized flavors, textures, and ingredients went on.

read →
Posted on September 7th, 2012 by in Kripalu Kitchen

Foodie Friday: Pesto With Personality

I’m sure it goes without saying, but I love having dinner with friends. One of my favorite parts of going to a friend’s home to share a meal is that I get to experience flavors and flavor combinations that I may not include in my own cooking. I also get infusedwith a new energy that serves to wake me up in a way. I love experiencing how each person’s own energy becomes steepedin the food, from what they choose to make to how they make it and how they serve it. Each element becomes part of the meal’s flavor profile, creating an energythat I get to incorporateinto my own being.

I’ve always said that you can’t be truly healthy unless you cook for yourself. Cooking for ourselves is akin to all the other self-care practices we do, from brushing our teeth to getting a good night’s sleep. When we cook for ourselves, we are saying at the deepest levels, “I want to be alive.” When we cook and serve ourselves food filled with prana (life energy) we are declaring, “I really want to be alive and vital!”

read →
Posted on August 24th, 2012 by in Kripalu Kitchen

The Slow Down Diet

As the summer’s end begins its relentless march, the only mantra running through my head seems to be, Slow down, slow down, slow down. I yearn to savor more of the warm days, the outdoor fun, the farm-fresh veggies. I want the world to pause, to slow down, to give me more time to take […]

read →
Posted on August 3rd, 2012 by in Kripalu Kitchen

Foodie Friday: Let’s Fall in Love

You know you’re in love when it downpours on the day of your engagement party with 25 friends coming to you house, and it still feels like the sun is shining in all the right places.

Life has been busy (can anyone relate?) these past few months, and Jim and I have not been good at pulling together a dinner party on any regular basis.

Side note: Time is an interesting thing, isn’t it? Don’t laugh, but one of my New Year’s resolutions this year was to “master time.” Yes, somehow I have this glimmer of hope that it’s possible to enjoy life and all those opportunities that come our way with a grace and ease that make it seem as though there’s always enough time.

Despite the many days when I feel anything but graceful, this past weekend got me in one of those busy yet timelessness modes. On the night before the party, my two chef buddies, Jeremy and Sim, came over to help start the food prep. I had designed a fun menu featuring kabobs, spanakopita, lots of fun salads (see one of my favorites below), homemade grape leaves, roasted beets with chèvre—the list went on.

read →
Posted on July 27th, 2012 by in Kripalu Kitchen, Nutrition

Fresh Herbs for Savory Summer Fare

Parsley, rosemary, thyme, cilantro, mint, basil, oregano, lavender… the list of herbs we love and their many uses is endless. In the Kripalu Kitchen, we use fresh herbs year-round, but when summer’s warm weather comes, their appeal is even stronger. Fresh herbs add an uplifting layer of flavor and an enlivening aroma. Once you get in the habit of buying fresh herbs (or better yet, growing them yourself) you will find that they are hard to cook without.

Here are some tips on how to use and preserve your fresh herbs this summer:

read →
Posted on July 20th, 2012 by in Kripalu Kitchen

Foodie Friday: Pushing the Right Buttons

Ah, travel… I truly love every aspect of it —even waiting in airports has its moments. Of course, as you may suspect, one of my favorite travel activities is discovering wonderful new foodie experiences.

This past week I went to Washington State for a training with Dr. Joe Dispenza (if you haven’t checked him out, I highly recommend it). After the training, I decided to give myself a day to explore Seattle before hopping a red-eye home.

For those of you who’ve been to Seattle, you can probably guess where I ended up… Pike Place Market! Now, Pike Place is not your typical farmer’s market: exploring it is a full-out adventure, filled with food, music, arts, crafts, and great people-watching. This is how food is meant to be displayed, bought, and enjoyed!

There were abundant arrays of fruits and vegetables, lively pasta vendors, succulent meats, fish like you’ve never seen before (I’ll get back to this one),and scrumptious pastries—including warm, freshly made donuts.

read →
Posted on July 6th, 2012 by in Kripalu Kitchen

Foodie Friday: Tea Time

I love tea. I almost always start my day with a pot of classic white or green tea. Alongside my water bottle, tea and herbal infusions are my steady companions throughout the day.

During summer, my favorite way to enjoy my afternoon tea is when it’s infused with the bold flavors and wonderful aroma of fresh (or even dried) herbs. A few years ago (or has it been a decade already?) I was both happy and stunned to discover that major bottlers were beginning to produce iced teas. I was thrilled that folks would now have a choice for a convenient beverage other than the high-fructose-ladened sodas that had been filling coolers for years. I was also duly impressed as I watched new varieties of iced teas, sweetened with honey or organic sugar, appear on shelves.

What stunned me was just how many there were and how high their price tag. Being a longtime maker of iced tea, I’m aware that, water aside, tea is the most economical beverage we can consume: A few tea or herb leaves can make several delicious cups. If you are someone who regularly purchases bottled teas for anywhere from $1.50–$2.25 per bottle, you will be thrilled with how much you can save by brewing and storing your own, at only about .10–30 per cup (depending on whether you use bulk tea, a tea bag, or herbs from your garden and which, if any, sweetener you choose).

read →
Posted on June 22nd, 2012 by in Kripalu Kitchen

Foodie Friday: From Farmer’s Market to BBQ Bliss

Contrary to my last post, where I was extolling the virtues of planning meals to save money, I have to admit that I also love that last-minute rush of creating something spontaneously.

We got really lucky this year as West Stockbridge, the small Berkshire town where I live, decided to host a weekly farmer’s market. This means that every Thursday, I get to walk down the street and see what can be made for dinner from only farmer’s market offerings. This past week, since the market and the summer season are new, there still weren’t that many vendors, and the pickings were light. Since my refrigerator was bare from my new commitment to eating everything I have before buying more food, this week’s Thursday dinner would be interesting.

Shopping at farmer’s markets are fun, and my partner Jim and I enjoyed talking to the farmers and producers. We came home with some beautiful ribs (something we rarely make but the local farmer who was selling it was so sweet that we couldn’t resist). We also discovered a local woman who was making fresh tempeh, so we bought some of that so there would be a vegetarian choice on the table as well. Some fresh broccolini, bread, and strawberries later and we were whistling our way home. Now what to do with this stuff?

read →