Tag Archives: greens
Posted on November 2nd, 2012 by in Kripalu Kitchen

Whole Grains for Hearty Vegetarian Meals

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.

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Posted on September 27th, 2012 by in Healthy Living, Nutrition

Gardening in the Fall

How to plant for a beautiful spring harvest

Just because summer’s coming to a close doesn’t mean that you need to close up your backyard garden. Many homegrown vegetables can survive—and even thrive—over the cold winter months. Kripalu Healthy Living nutritionist John Bagnulo, PhD,MPH,who farms organically at his home in Maine, offers his tips for ensuring a bountiful spring.

Start simple. Beets and carrots are by far the most low-maintenance vegetables you can plant now and enjoy in the spring. My favorite varieties are Chioggia for beets and Mokum for carrots. Simply work a good amount of compost or aged cow manure into the ground (a container works well for small spaces). Manure is my personal favorite fertilizer, as compost means different things today than it did 20 years ago when I started gardening. Now, the demand is so great that producers are cutting corners and many composts are not well developed.You could also try planting some berries. Strawberries planted in the fall can be ready the following spring. So can blueberries, though it generally takes blueberries much longer to truly become productive.

Plant wisely. Plant seeds about 1/2″ deep and water them well. After the weather turns really cold, cover them with a thick layer of straw or chopped straw—not leaves, as those can suffocate the growth below when they get packed down with the first couple of rains or snowfalls. This cover will keep the frost from pushing the ground up and out, which exposes young plants or seeds.

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Posted on August 31st, 2012 by in Healthy Living, Kripalu Kitchen, Medical Insights

Breakfast—Not Just for Champions

Mom was right: It really is the most important meal of the day.

For 20 years, researchers at the University of Minnesota School of Public Health followed 5,000 men and women, looking specifically at their breakfast habits: what they ate and when. The results, presented recently at the annual meeting of the American Diabetes Association, found that people who ate breakfast every day were significantly less likely to become obese or develop type 2 diabetes than those who ate breakfast three times a week or less. These findings are significant, if not particularly surprising. Haven’t our mothers been telling us to eat our breakfast for years?

“This study affirms everything nutritionists have been talking about,” says John Bagnulo, PhD, MPH, who teaches nutrition in Kripalu’s Healthy Living programs. “When people eat breakfast, and in particular foods that give them less of what I like to call a ‘blood sugar tsunami,’ they make much better food choices throughout the day.” This includes avoiding foods containing sugar, not overdoing it on caffeine, and practicing portion control. “It’s all related to blood sugar,” says John. “If someone misses breakfast, their blood sugar levels come way down. They’re starving by 10:30 or 11:00, and because they haven’t eaten all morning, they crave foods that have a higher glycemic index,” like muffins, breads, candy, or pasta. Then they crash again by 1:00 pm—and look for yet another sugary pick-me-up. Sound familiar?

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Posted on August 17th, 2012 by in Kripalu Kitchen

Summertime Phytonutrients

Summer is perfect for opening our senses to all that’s fresh and local. Choosing produce grown close to home yields great taste, supports your community’s farmers and economy, and cultivates a more direct connection to the earth. Nothing is more local than the herbs and greens you grow yourself. Greens are chock full of phytonutrients, plant compounds that provide a range of anti-bacterial and anti-inflammatory benefits, as well as support the body’s natural detoxification process. Even if you’re not a gardener, you can still get a huge nutritional bang for your effort-filled buck by planting a few parsley, cilantro, or basil seeds in a window box.

Scientists are learning more about the power of phytonutrients every day. A single piece of fruit or serving of vegetable may contain hundreds or even thousands of different kinds, and the complex phytonutrient profiles of simple-seeming plants reminds us of the complexity of nature and of life itself. The role these nutrients play in health—if and how they synergize with other nutrients, and the interplay between them and our environments and lifestyle choices—are all active areas of research.

It’s clear that scientists are discovering what yogis have known all along: Fresh, local herbs and produce carry the essence of health. Let’s enjoy the taste of what summer offers us now.

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Posted on June 29th, 2012 by in Nutrition

Have Fun with Flavor

Play with the flavor palate of whole foods by thinking beyond sugar and salt and invigorate your favorite recipes.

There are classic flavor combinations that many foodies find exciting and most of us find satisfying: sweet walnuts, arugula, and pears; strawberries and balsamic vinegar; blueberries and lavender; and, here at Kripalu, spicy chutney with sweet Indian spices, to name a few.

Using taste as a tool to come back into balance is something that Ayurveda has taught us, and when it comes to plants, following your taste buds is a health-enhancing idea. The bold flavors and bright colors of pungent, zesty, or bitter herbs and vegetables are bursting with healing phytonutrients such as flavanoids, which protect against the imbalances that can lead to cancer, cardiovascular disease, diabetes, and other chronic conditions. One way to play with flavors is to begin with a popular combination—say the lemon, mint, parsley, and olive oil at the heart of tabouli salad. Then create your own variation—try, for starters, that dressing on sautéed greens and quinoa, then as a marinade for tofu or fish. Find inspiration from the fresh herbs coming into season now; why not try Kripalu’s Cilantro Mint Chutney.

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Posted on June 1st, 2012 by in Nutrition

Nutrition Notes: Sprouts for Spring

The world awakens earlier, and life sprouts all around us now. Accept spring’s invitation to lighten up by cleaning out your pantry, your fridge, and your eating habits. Choosing the season’s young greens will give you the nutrient density (a high concentration of vitamins, minerals, and phytonutrients, per calorie) to make the most of the lengthening days, and allow you to feel the energy of fresh local food.

Reconnecting with raw foods this season ensures that you get the most phytonutrition to keep your body’s systems operating properly. Phytonutrients have a wide variety of benefits, from cardioprotection, to antivirals, to antibacterials, and more. Cooking and processing often decreases phytonutrient activity, so having some raw fruits and vegetables in your diet ensures their phytonutrient potency.

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