Kripalu Kitchen

Enjoy Kripalu Recipes and culinary adventures.

Posted on October 23rd, 2015 by in Kripalu Kitchen

Kripalu Recipe: Pumpkin Pie with Cardamom Whipped Cream

The flavors of this pie integrate nicely overnight, so you can bake it the day before serving. Makes one 9-inch pie. For pecan crust ½ cup pecan meal ¾ cup gluten-free oat flour ¼ cup buckwheat flour ½ teaspoon cinnamon ⅛ teaspoon baking powder ⅛ teaspoon salt ¼ cup sunflower oil ¼ cup maple syrup […]

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Posted on October 16th, 2015 by in Kripalu Kitchen

Kripalu Recipe: Wild Mushroom Risotto with Black Truffle Oil

Serves 4. 8 cups organic vegetable or chicken stock ¼ ounce dried porcini or shiitake mushrooms 3 cups assorted wild mushrooms, stems removed, small diced or sliced 4 tablespoons olive oil ½ cup onion, small diced 1 cup arborio rice ½ cup dry white wine ¼ cup organic unsalted butter or olive oil ½ cup […]

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Posted on October 9th, 2015 by in Kripalu Kitchen

Kripalu Recipe: Halibut Amandine

The savory sauce is what makes this fish dish extra special. Serves 4 2 pounds halibut (you can also use sole or haddock) ½ cup corn flour ¼ teaspoon sea salt Pinch black pepper ¼ cup unsalted butter or Earth Balance ½ cup golden raisins ¼ cup white wine 2 tablespoons lemon juice 2 tablespoons […]

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Posted on October 2nd, 2015 by in Kripalu Kitchen

Kripalu Recipe: Pumpkin Brioche

Enjoy this brioche warm with butter, or use it to make delicious French toast. 1/3 cup warm milk 1 teaspoon cane sugar 1 ½ teaspoons active dry yeast 2 ½ cups unbleached white bread flour ¼ cup organic sugar ½ teaspoon cinnamon ¼ teaspoon ginger Dash of allspice Dash of nutmeg 2 eggs ¾ cup […]

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Posted on September 25th, 2015 by in Kripalu Kitchen

Kripalu Recipe: Kitchari

Kitchari travels well—put it in a thermos and bring it to work for a healthy lunch, or, if you make a big pot of it, use it the next day for breakfast, lunch, and/or dinner. Serves 3–4 ¼ cup yellow moong dahl or red lentils ½ cup basmati rice, uncooked 5 cups water or stock […]

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Posted on September 18th, 2015 by in Healthy Living, Kripalu Kitchen, Nutrition

Guest Recipe: Amaranth and Corn Croquettes from Leslie Cerier

Today’s recipe comes from guest chef and Kripalu presenter Leslie Cerier, an internationally recognized farm-to-table chef, recipe developer, educator, and author of six cookbooks. Amaranth is a tiny, nutty-flavored grain, one of the few that is a complete protein with more fiber and iron than most grains. It’s delicious cooked in combination with other grains, […]

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Posted on September 11th, 2015 by in Kripalu Kitchen

Kripalu Recipe: Apple Crisp

Serves 6–8 A “crisp” morning treat that tastes so good it’s like starting the day with a healthy dessert. (This recipe can also be made with peaches or other ripe fruit in season.) 10 cups chopped red apples (approximately 8 medium apples) 3 cups apple cider ¼ cup raisins ¼ teaspoon salt ½ teaspoon ground […]

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Posted on September 4th, 2015 by in Kripalu Kitchen

Kripalu Recipe: Cinnamon Soymilk Pudding

Serves 4 3½ cups soymilk or milk 1 tablespoon agar-agar powder, or 2 tablespoons agar-agar flakes ½ teaspoon ground cinnamon ¼ teaspoon ground cardamom Pinch of ground nutmeg Pinch of salt ⅔ cup pure maple syrup 1 tablespoon kuzu dissolved in ½ cup cold soymilk or milk 1 teaspoon pure vanilla extract Roasted almonds (to […]

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