This popular Kripalu condiment can be used on fish, vegetables, or just about anything! Bring Kripalu into your kitchen with Simmer, the new iOS app that is part cooking resource and part social media site. Find and follow cooks you love, like Kripalu’s Executive Chef Jeremy Rock Smith. Find out more about Simmer—the easy way […]
What would summer be without lots of fruit and fresh herbs—and fun ways to eat them? Looking for even more ways to use all that mint growing in your yard? Combined with pineapple and cilantro, mint is a quick and easy way to brighten up a carrot salad. This week’s Kripalu Recipe is a perfect […]
This Indian-Thai fusion dish uses coconut oil, one of the most beneficial overall fats, according to Kripalu Healthy Living faculty member John Bagnulo. Coconut oil is known for improving heart health, boosting metabolism, promoting weight loss, and supporting the immune system. Chickpeas offer a combination of protein and fiber that seems to be a natural […]
The fabulous flavor combo of cilantro, pumpkin seeds, and squash adds bounce to shrimp or tofu. Cilantro is rich in minerals, vitamins, and antioxidants, and has shown anti-diabetic, cholesterol-lowering, and anti-inflammatory effects in early studies. Pumpkin seeds are a great source of minerals and trace minerals, most notably zinc and magnesium. Enjoy today’s Kripalu recipe! […]
Love it or hate it? Cilantro is a controversial herb that always draws a spirited response from foodies. Here at Kripalu, one of the mainstays of the Buddha Bar is Cilantro Mint Chutney. This versatile condiment can dress up all kinds of dishes—and it provides a potent dose of antioxidants. Cilantro has been shown to […]
Spring has arrived, and although the weather might not currently reflect it, change is in the air. Just as the winter must eventually surrender to the spring that will birth the summer sun, so too must we lighten our bodies and spirits in order to prepare for the emergence of new growth. When it comes […]
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!”
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: