This scone recipe is from our recipe book Kripalu Breakfast: Savory and Sweet. These scones are a delicious vegan treat that will satisfy omnivores as well. And they offer benefits beyond taste, since they include nutrient-dense ingredients like walnuts, soy, and rolled oats. Makes 12 scones 1 cup cold non-hydrogenated shortening ¼ cup soy or […]
Here at Kripalu, we serve Upma for breakfast. Upma is a traditional South Indian dish that provides a nourishing way to start your day. Comprised of vegetables, legumes, nuts, fruits, and fresh herbs and spices, this dish is a delectable breakfast option. Upma can be made with various spices. One of our favorites is turmeric. […]
Avocados—Not All Fat Is Bad It’s hard to imagine a combination of Kripalu recipes that offers more benefits for the cardiovascular system than this guacamole and the refried beans below. Both avocados and beans are incredible at lowering blood lipids (cholesterol), blood pressure, and blood sugar. Avocados are high in monounsaturated fats and plant sterols, […]
Spring, glorious spring, with its air of fresh possibilities, is the perfect time to do some cleaning and cleansing. Gather up everything green you see in the grocery store and make yourself a big pot of Spring Greens Gumbo. You’ll have so much energy that the spring housecleaning will feel like a summer breeze. Spring […]
Almost right away, our teacher asks us to draw a “memorable food experience.” Nothing gets adults past their fear of anything, even drawing, faster than food. Gripping crayons passed around in paper cups, we sketch elaborate Thanksgiving tables, giant pots of comforting stew, and quite a few lobsters. When our teacher, Kripalu nutritionist Kathie Madonna […]
Whether you’re cutting out food, television, or something else entirely, breaking old habits is easier than you might think. Veganism always sounded too rigid for my tastes, so to speak, and not particularly fun. While I believe that eating is meant to sustain us, I also associate eating with great pleasure. Living by the ocean […]
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!