Quinoa—a versatile, amino acid–rich grain—takes center stage in this recipe. Rich in B-vitamins and minerals such as magnesium, copper, iron, and manganese, it’s a great gluten-free option. The spinach, garlic, and onions are an immune-boosting trifecta while the eggs contribute choline, a nutrient important for neurological health. Makes one 9-inch baking pan. 1 small onion, […]
Whenever the Kripalu Kitchen serves these scones for breakfast, there are tons of requests for the recipe. Here it is—enjoy! Makes 12 scones. 1 cup cold non-hydrogenated shortening 1 cup whole-wheat pastry flour* 1 cup unbleached all-purpose flour* 1 1/3 cups rolled oats 1/3 cups sugar 1 1/2 teaspoon baking powder 1/2 teaspoon sea salt […]
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, […]
Last weekend several hundred people gathered at Kripalu to honor the life of Swami Kripalu, who would have turned 100 years old in January. I like to think of Swami Kripalu as the energetic founder of Kripalu, even though he did not directly have a to-do list that included any of the typical to-dos one […]
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!