Tag Archives: fiber
Posted on May 9th, 2014 by in Kripalu Kitchen

Kripalu Recipe: Buckwheat Banana Bread

Buckwheat, a plant native to Siberia and related to rhubarb, is an exceptional source of magnesium, the antioxidant rutin, and the phytonutrient chiro inositol, which helps stabilize blood sugar levels. As for cardamom, a study confirmed its ability to aid digestion and lower blood pressure. Enjoy! Makes one loaf. ¼ cup buckwheat flour 1¼ cup […]

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Posted on November 29th, 2013 by in Kripalu Kitchen

Kripalu Recipe: Arugula Salad with Poached Pears, Walnuts, and Chevre with a Balsamic Fig Reduction

Another Boon for the Cardiovascular System. One of our favorite fall fruits is the pear. If you’re in the Northwest, you have a much better chance of visiting a pear orchard than here in New England. But whether they’re fresh picked or not, nothing beats a poached pear served with soft goat cheese, walnuts, arugula, […]

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Posted on October 11th, 2013 by in Nutrition

The Food-Mood Connection

Does what you eat affect how you feel? Well, yes! As a nutritionist who, for more than two decades, has observed the degree and depth to which this connection makes itself clear—for those I work with every day, and in my own body—it’s obvious: What you eat impacts how you feel on the physical, energetic, […]

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Posted on July 12th, 2013 by in Kripalu Kitchen, Nutrition

Kripalu Recipe: Thai Three-Melon Soup

Acid-Base Balance Naturally sweet summer dishes are filled with healthy fiber and other nutrients. But they have another nutritional benefit, too: they contribute to acid-alkaline balance. The acid-alkaline (or acid-base) principle has been gaining ground in the scientific community as an important guideline for preventive health. Maintaining a healthy acid-alkaline balance is thought to support […]

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Posted on June 7th, 2013 by in Kripalu Kitchen

Kripalu Recipes: Grilled Summer Vegetables

If you’ve never put asparagus on your grill, don’t wait a moment longer to enjoy this amazing treat. Serves four to six. 1 bunch asparagus (remove hard ends) 1 zucchini, sliced or cut in chunks 1 summer squash, sliced or cut in chunks 1 onion, cut in large wedges 1 red pepper, cut in large […]

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Posted on May 30th, 2013 by in Nutrition

Detox: What It Is and Why to do It

Cheryl Kain, guest blogger When I set out to learn more about detox, the first thing I discovered was that I had some outdated ideas, based on college days of enduring water fasts and repeated vows (always broken) to give up sugar. I wanted to debunk the idea of detox as deprivation, or something to […]

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Posted on May 24th, 2013 by in Ayurveda, Kripalu Kitchen

Kripalu Dahl

This year we expanded our Buddha Bar to include fare inspired by Ayurveda, including a dahl (spiced bean dish) and a few chutneys, which have proven to be very popular, especially among our School of Ayurveda students. We love pouring the dahl over basmati rice and adding a little chutney on the side. Try making […]

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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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