Tag Archives: organic cooking
Posted on August 8th, 2014 by in Kripalu Kitchen

Kripalu Recipe: Pecan Wild Rice Pilaf

This week’s Kripalu Recipe features garlic, rosemary, and thyme, herbs that help cool the fires of inflammation in the body. Celery is beneficial for lowering blood pressure and detoxifying the body. Serves four with leftovers for lunch the next day (it’s great cold!). 1½ cups brown basmati rice ½ cup wild rice 4 cups water […]

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Posted on July 18th, 2014 by in Kripalu Kitchen

Kripalu Recipe: Grilled Watermelon Slices with Honey-Lime Syrup

Little known fact: Watermelon is indigenous to the Kalahari Desert area of Africa. For something that seems to be mostly water, this refreshing fruit packs a surprisingly powerful nutritional punch. A great source of the antioxidant molecule glutathione, which can dramatically aid the liver’s efforts to detoxify our blood, watermelon is also a good source […]

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Posted on June 27th, 2014 by in Kripalu Kitchen

Kripalu Recipe: Tomato-Cucumber Salad with Yogurt Sauce

A fresh, delicious summertime salad with a tangy, creamy dressing! Try soy, coconut milk, or almond milk yogurt for a vegan alternative. Serves four to six. 2 to 3 large ripe tomatoes, cut into wedges, or 2 cups grape or cherry tomatoes, cut in half 1 English cucumber, large diced 2 cups sliced romaine lettuce […]

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Posted on April 18th, 2014 by in Kripalu Kitchen

Kripalu Recipe: Maple-Walnut Scones

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 […]

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Posted on March 21st, 2014 by in Kripalu Kitchen

Kripalu Recipe: Barley Mushroom Soup

This week’s Kripalu recipe is a hearty and nourishing option for any meal of the day. Makes about eight cups. 1 cup pearled barley, rinsed well 1 cup celery, sliced 3 cups large white mushrooms, sliced 1 cup white onion, sliced 1 cup leeks, sliced ¼ cup carrot matchsticks 4 cups vegetable stock ¼ extra […]

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Posted on March 19th, 2014 by in Nutrition, Yoga

Making Each Meal Count: Guidelines for Good Nutrition

By Tiffany Cruikshank Because every person is so unique, I don’t advocate one specific diet. Instead, I advise a diet of whole foods with plenty of variety. I do highly recommend eating small meals every three to four hours to stoke the metabolic fire while not overloading the digestive system. Usually the hardest part is […]

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Posted on February 28th, 2014 by in Kripalu Kitchen

Kripalu Recipe: Carrot Ginger Soup

This week’s Kripalu Recipe is an antioxidant-packed carrot-ginger soup. Make extra and invite the neighbors! Serves four. 2 tablespoons extra virgin olive oil or Earth Balance 2 cloves garlic, minced 2 tablespoons plus 2 teaspoons fresh ginger root, minced 1 large Spanish onion, chopped 4 cups sliced carrots 6 cups water or stock 1 teaspoon […]

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Posted on December 13th, 2013 by in Kripalu Kitchen

Kripalu Recipe: Tempeh with Capers and Lemon Butter

Tempeh is made from fermented soybeans, and is equivalent in protein quality to animal sources. You can get the full range of amino acids you need from soy. There has been discussion, and even some controversy, around eating soy in recent years, but it has advantages over animal alternatives, including potentially lowering cholesterol, helping to […]

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