By this time of year, we’re all ready for some warmth. Here at Kripalu, we serve a selection of tasty, healthy staples that keep everyone nourished through the winter. Many of these are available at our Buddha Bar, which provides macrobiotic and vegan options daily, including organic grains, steamed vegetables, and legumes. Here are two […]
As the Executive Chef here at Kripalu and as a teacher of Kriplau programs about cooking, I receive a lot of requests for recipes from the Kripalu Kitchen. The Kripalu House Dressing has been a guest favorite for years. Enjoy it over salads or steamed vegetables. Here, John Bagnulo, PhD, MPH, discusses the nutritional benefits […]
My fiancé, Jim, and I recently participated in a wonderful program at Kripalu led by David Deida called The Sexual Body and the Yoga of Light. While we never talked about food or cooking during the program, I couldn’t help but draw some significant parallels. A large part of the discussions centered on recognizing and enhancing the natural polarities of masculine and feminine energies. We talked about what it’s like to have both strong and weakened states of polarity with our partners. For me, when the polarity was strong and we had a clear sense of openheartedness, the amount of vibrancy and energy between us felt most engaging and satisfying. When the polarity collapsed, or when it felt forced or came with an agenda (e.g. “I want something from you”), our energy felt unsatisfying.
After the program ended, it just so happed that I needed to go straight to the Kripalu Kitchen to cook a dinner for our Board of Trustees and our donors. As I pondered what to put in one of the appetizers and reflected on the program, I was reminded that cooking can simply be thought of as a dynamic dance of creating healthy polarity between foods.
The white halibut needed the richly colored charmoula sauce we drizzled on it. The Moroccan sauce, with its sharp cilantro and spicy paprika, needed the stabilizing flavor of the olive oil to balance it. The dense flourless chocolate cake was complemented by the light, citrusy whipped cream. And the list of how we used polarized flavors, textures, and ingredients went on.
From Italy with Love…
TGIFF! Thank God, it’s Foodie Friday! What better way to gear up for the weekend then to talk about food? OK, so I’ll admit it: As a chef and certified foodie, I consider any day a good day to talk food. That said, we decided to give it a special focus every Friday, so hopefully you’ll join me and my fellow Kripalu foodies as we share our love of all things edible.
For me, the wonder of food really blossoms through the individual people who enter into relationships with it, from farmers to cooks to the diners whose senses are filled with foods’ amazing smells, sights, and tastes. Through these relationships, we can reap the benefits of not only physical health, but also of deep joy and connectedness.
I was reminded of this last weekend during a visit with my oldest daughter, Rhea, who is a sophomore at Union College. Rhea is lucky to be living in a big house on campus with a wonderfully large kitchen. Since I only had a few hours to be with her, I wanted to make the most of it. What better way to connect and say I love you than by cooking together? We would be doing something we love to do, plus making enough for her boyfriend, Charlie, and her best friend, Ilyena, to enjoy. (I was also heading off to a potluck that evening so I decided to do a bit of double duty and prep for that as well.) Hmmm… what to make that was healthful, comfort food? My choice was obvious, one of Rhea’s favorites: Butternut Squash Lasagna!