By Sarajean Rudman Kitchari, traditionally made of yellow mung dal and basmati rice, along with digestive spices and ghee, is used as a cleansing and detoxifying food in Ayurveda. This may be a little hard for us to wrap our Western minds around, as we hear more and more about grains being inflammatory and bad for […]
by Rebecca Coffey This winter, I have been taking classes from some very wise teachers. They just so happen to be birds. I’m a high school English teacher, and I bring my love for meditation, movement, and nature into my classroom. My students this year have learned how to meditate and pondered life—and yes, the SATs—as […]
This week’s Kripalu Recipe is an antioxidant-packed carrot-ginger soup. Make extra and invite the neighbors! Serves four. 2 tablespoons extra virgin olive oil or Earth Balance 2 cloves garlic, minced 2 tablespoons plus 2 teaspoons fresh ginger root, minced 1 large Spanish onion, chopped 4 cups sliced carrots 6 cups water or stock 1 teaspoon […]
by Laura Didyk For more than a year, I’ve been making lukewarm attempts to make progress on the memoir I’m writing, but a long list of “if onlys” have been standing squarely in my way. If only I had a place to write (my desk, which doubles as my kitchen table, is too high, and […]
It’s seed catalog season and, here at Kripalu, we’re dreaming of spring. Our wildflower fields are expanding, as Kripalu Grounds Supervisor Kevin “Moose” Foran does his part to transform Kripalu’s expansive lawns into vibrant wildflower meadows.
by Jillian Pransky Winter is nature’s time of hibernation, retreat, and contraction. As winter’s cold, wet, dark, and heavy qualities increase around us, they grow within us as well. Winter demands that we move inward for rest and replenishment, just as the earth stops producing in order to build a new reserve and be bountiful […]