Tag Archives: vegetarian
Posted on March 4th, 2014 by in Ayurveda, Nutrition

Nourishing Kitchari

By Sarajean Rudman Kitchari, traditionally made of yellow mung dal and basmati rice, along with digestive spices and ghee, is used as a cleansing and detoxifying food in Ayurveda. This may be a little hard for us to wrap our Western minds around, as we hear more and more about grains being inflammatory and bad for […]

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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 4. 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 January 31st, 2014 by in Kripalu Kitchen

Kripalu Recipe: Red Lentil Soup

This easy one-pot dish, a standard offering at the Kripalu Basics Bar, follows a simple formula: sauté onion and spaces to bring out their maximum flavor, then add vegetables and liquid. Since spices are fat soluble, combining them with olive oil brings them to life. Red lentils are a great source of high-quality protein and […]

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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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Posted on November 29th, 2013 by in Kripalu Kitchen

Kripalu Recipe: Arugula Salad with Poached Pears, Walnuts, and Chevre with a Balsamic Fig Reduction

Another Boon for the Cardiovascular System. One of our favorite fall fruits is the pear. If you’re in the Northwest, you have a much better chance of visiting a pear orchard than here in New England. But whether they’re fresh picked or not, nothing beats a poached pear served with soft goat cheese, walnuts, arugula, […]

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