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.
Enjoy Kripalu Recipes and culinary adventures.
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.
“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.”
Even if you don’t consider yourself to be a morning person, there’s still much to love about those first few moments after you roll out of bed: In their stillness you can get ready to step into the day by organizing your thoughts, assessing your needs, and—when it comes to breakfast—nourishing your whole self.
As we’re all unique individuals and our bodies call for different things, there isn’t a formula for a breakfast that suits everyone. Instead, starting the day off right means understanding your body and digestion, and choosing what works for you. This tuning in is at the heart of what we teach at Kripalu, which can help point the way toward a breakfast that’s balanced with you in mind:
1. Heed your hunger. Not everyone can eat like a lumberjack first thing in the morning, so prepare the right-size meal for your body type. From the Ayurvedic perspective, for instance, those with more delicate constitutions (vata types) should have a warming but light meal, like simple hot cereal, while hardier folks who wake up hungry (pitta types) can handle things like eggs, nuts and seeds, and fruit.
2. Fresh is best. We all know the best breakfast comes from our own kitchens—so look for whole foods (grains, fruits, and vegetables) that you can easily prepare for yourself each morning to optimize their freshness. Meat, eggs, and dairy may also have their place on the breakfast table, but only if they arrive fresh from a trusted local source.
3. Stay on schedule. Get into the habit of having your breakfast at a regular time. The body tends to get attuned to things, and if you eat at 6:00 am one day and 10:00 am the next, that can throw off your digestive rhythms. (But you don’t need to eat the same thing every day. In fact, Ayurveda encourages eating seasonally, which ensures an ever-changing lineup of fruits and vegetables.)
4. Savor every bite. Ayurveda teaches that being in tune with your meal—from selecting and preparing it to quietly sitting with it and appreciating it—feeds far more than just your body. Breakfast is an ideal time to explore this practice, and discover that the more you create consciousness around what you’re putting into your body, the stronger and healthier your whole body-mind-spirit complex becomes.
I sit at my kitchen table smiling as I gaze lovingly at my newly acquired collection of cookbooks. With titles such as Jerusalem, Turquoise: A Chef’s Travels in Turkey, Mourad New Moroccan, and A Mediterranean Feast , each recipe- and photo-filled volume must weigh at least five pounds. These books are souvenirs that I brought back from my visit this past weekend to the Culinary Institute of America’s annual Worlds of Flavors conference near San Francisco. This year’s theme was Arc of Flavors: Re-imagining Culinary Exchange, from the Mediterranean and Middle East to Asia, and indeed we explored much of the world and its fabulous flavors.
The conference was quite the experience: Imagine 700 chefs watching 70 other chefs and restaurateurs from about 30 countries sharing their interpretations of the food and cooking styles of their region. And then we ate. And ate. And ate!
One of the things I love about cooking with whole grains—in addition to amazing nutritional value—is the versatility and the myriad possibilities of creating great new dishes from leftovers. This month I’ve taken one large pot of plain brown rice and turned it into six meals. Here’s how:
First, make an extra-large batch of plain brown rice (short or medium grain). Start with 3 cups of dry rice and 5½ cups of water; you’ll end up with close to 9 cups of cooked rice. Enjoy the brown rice the first night with stir-fried vegetables and a protein of choice (tofu, nuts, organic chicken, or fresh fish)—this is meal number one.
Every relationship has its milestone moments—the ones that not only change the course of one’s life but also perhaps even more significantly for a chef, change the look of one’s kitchen! Yes, I did it. I made the ultimate sacrifice for love this past weekend as I bade a fond farewell to my beloved six- burner, deep red Bertazonni range (and having total control of my kitchen) and moved in with my fiancée, Jim.
We’d decided on the plan months before, and for the past few weeks I’ve been clearing out the old: organizing and packing up a life lived 16 years in one place. And then came moving day. In a blink of an eye every knife, pot, pan, bowl, spatula, whisk, and tea accoutrement was packed away out of site only to reappear hidden deep inside a box stacked high in the middle of what was to be their new home– at least for some of them. Ah, mergers! Unlike our previous cohabitating experiences with our first spouses when we were each young and less encumbered with stuff, Jim and I faced the daunting equation of adding one home to one home and producing “one” home!
Here, at Kripalu, there are nutritional tenets that substantiate our approach to food. By applying these principles, you can enjoy your food in healthful ways that promote well-being.
- Eat whole, fresh, unprocessed foods—seasonal, organic, and local, whenever possible.
- Eat a diet that is founded on proven nutritional science.
- Eat foods that promote good digestion and support your gut flora.
- Avoid foods you are allergic to or intolerant of.
- Eat foods that taste good, and allow your taste buds time to get used to new foods.
- Eat in rhythm—three meals or five to six mini-meals scheduled at regular intervals throughout the day.
- Eat until you are no more than two-thirds full.
- Eat in a relaxed state.
- Stay happily hydrated.
- Eat foods you cook!
A few weeks ago, I came across an article from The Atlantic called “New Reasons to Drink More Tea.” Though I didn’t really think I needed more reasons to enjoy my daily green tea, I read on just to see how science was catching up to what us tea devotees already know: A cup or two of tea a day not only keeps the doctor away, but it also keeps us in tune with the joyous rhythms of life.
The article says that scientific studies are, in fact, starting to show all kinds of health benefits from drinking a few cups of green tea—and in some cases black tea—a day. Benefits range from weight loss to heart health to increases in bone and muscle strength. Plus, as Jeffrey Blumberg, PhD, a professor at the Friedman School of Nutrition Science at Tufts University, points out in the article, “It’s really important to remember that tea is a plant.” He explains that the flavonoids extracted from tea leaves are similar to the beneficial phytochemicals found in fruits and vegetables. So if we can’t eat the recommended daily amounts of fruits and vegetables, he suggests, why not count tea as one or two servings?
When I read this, I instantly thought of my 16-year-old daughter. Though she eats a basically sound diet thanks to the fact that we only have quality foods in the house, I have to say that she isn’t exactly a huge fan of kale. However, she loves starting her day with a cup of green tea.