Kripalu Kitchen

Enjoy Kripalu Recipes and culinary adventures.

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 28th, 2012 by in Kripalu Kitchen, Nutrition

The Nutritional Benefits of Grains

Grains have a wealth of benefits to offer, from fiber to plant proteins to phytonutrients and B vitamins. There is a caveat, however. You can only reap these benefits if you’re eating whole grains.

When grains are refined (a process in which the outer bran and inner germ are removed), they can be made into a wide variety of cheap foods that will last almost indefinitely, but deliver few nutrients. Refined grains act more like sugar in the body, which may make them easy to overeat. But as you make the switch to whole grains—and become more attuned to what real foods taste like—you can savor the fullness of a whole grain right down to the flavor of its germ. Your body, and your taste buds, will thank you.

You may have heard a lot about gluten lately, the protein responsible for the wonderful chewy texture of breads and other baked goods. It’s true that many people are sensitive to gluten, which has helped spark a deep exploration of gluten-free grains like millet and amaranth, and alternative sources for flour, like coconuts and garbanzo beans. But for the majority of us who digest gluten well, wheat, rye, and other whole grains with gluten remain a wonderfully healthful choice.

With a bit of inspiration and a willingness to get creative, it’s easy to tune into the allure of whole and gluten-free grains, and discover the ones you love best.

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Posted on December 21st, 2012 by in Kripalu Kitchen

Food for the Soul

Food is life. It not only provides nutrients for our bodies, but it can also bestow love and vitality—prana—to our entire being. The holiday season is a perfect opportunity to offer our love to friends, family, and community by infusing the food we make and share with gratitude and good wishes (and to make Kripalu’s Pumpkin-Chocolate Pie!)

In many families, when we gather at the table we begin by saying grace, an expression of gratitude for the life our food provides, and a blessing that honors our guests. The practice of saying grace not only gives voice to our appreciation, but also offers us the chance to harmonize with others and with the food we eat. Pausing before we eat to experience our food through the senses supports digestion. This cephalic (meaning “in the head”) digestion actually triggers the flow of digestive juices and prepares the body to receive food.

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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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Posted on December 7th, 2012 by in Kripalu Kitchen

Healthy Holiday Cookies

My kids grew up in a natural-foodie household—that’s all they ever knew. Brown rice, tofu, stir-fry veggies, and a variety of comfort-foods-gone-natural were their bread and butter, so to speak. Given that I was pretty successful at making it all taste good, everyone was generally eager for dinnertime to roll around.

Until, that is, I’d bring out the desserts. Eschewing white flour, white sugar, butter, and eggs (and lacking any talent in working with their whole-grain vegan counterparts), my desserts in those days left a lot to be desired. I remember the fateful day when I produced yet another dense under-sweetened square I was trying to pass off as a cake, and my daughter looked at me and said, “Mom, just stop trying.”

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Posted on November 30th, 2012 by in Kripalu Kitchen

Food and Mood

Did you know that your brain is a reflection of the nutrients it receives from
 the biochemical information (food) you feed it? Your brain needs nourishment and whether you are upbeat or feeling blue is strongly influenced by how your “second brain” (your digestive tract) digests and absorbs the “information” you are eating. Thus, your mood is a mirror not only of what you eat but also how you digest!

Here are five quick nutrition tips to boost your mood and lift your spirit:

1. Nourish your “mood-cell membranes” with healthy fats such as avocado, wild fatty fish (sardines, wild salmon, or black cod), nuts, seeds, olives, coconut, and smart oils like extra-virgin olive oil.

2. “B-happy” by including whole foods such as beans, dark, leafy green vegetables, and whole grains rich in B-vitamins in your diet.

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Posted on November 23rd, 2012 by in Kripalu Kitchen

Ask and You Shall Receive: My Mushroom Nut Burger Recipe

“Dearest Chef Morgan,” the letter began.

“We can handle this one of two ways:  You can surrender the recipe for the Mushroom Nut Burger, or I can circulate a petition asking for same. I imagine it would take me about 10 minutes to get 200 signatures. Let me know if you need more. I suppose there is a third option. I can hazard some guesses, and have a bunch of unhappy experiments in my own kitchen. I could do that, and will, if you are unable or unwilling to meet my request. “

The letter concluded:  “Please advise! I will be here until Friday and will ask at every meal if my ship has come in.”

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