Tag Archives: phytonutrients
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 June 28th, 2013 by in Kripalu Kitchen

Kripalu Recipe: Avocado, Grapefruit, and Pumpkin Seed Salad

This salad is a unique way to make a meal with fruit as the centerpiece. The combination of avocado and pumpkin seeds (also known as pepitas) give this dish substance and crunch. Grapefruit and lime juice add sparkle and balance the flavors. Perfect for a warm summer evening or a special lunch. Serves two to [...]

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Posted on June 21st, 2013 by in Kripalu Kitchen

Kripalu Recipe: Moroccan Mint Tea

Kripalu Moroccan Mint Tea, a perennial favorite in the Dining Hall, is a cooling and refreshing beverage for the warmer months. If you have fresh mint growing in the yard, top off this tasty tea with a sprig for added flavor, aroma, and color. Makes 6 cups. 6½ cups water ½ cup fresh mint (stems [...]

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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 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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