When it comes to going the extra mile to show yourself some serious self-care, it’s hard to top a wellness retreat — and Kripalu Center for Yoga & Health is one of the most recognizable names in that realm, and for good reason! It’s been around since the mid-1970s, and has successfully transitioned with the times, now offering over 50,000 students and guests a year entry to a world where they can immerse themselves in healing, transformation and empowerment while working to create and support an awakened and compassionate world.

Also? We’ve heard that the food is incredible.

Fortunately for those of us who can’t get away to the Berkshire mountains of western Massachusetts right now, much of that food is now also available in a new cookbook, The Kripalu Kitchen: Nourishing Food for Body and Soul. The book features 125 recipes straight from the Center, many of which accommodate all kinds of dietary preferences (vegan, grain-free, sugar-free, you name it). In addition to the recipes (many of which have gorgeous photos, if you’re into that sort of thing), it’s also full of interesting and useful information on Ayuveda (including how to determine your dominant dasha in just moments), cooking tips, mindful eating advice, and more.

Each recipe is guided by the six tastes identified by Ayurveda (sweet, sour, salty, pungent, bitter, astringent), and labeled according to whether it increases, reduces, or equally affects each dasha.

I had a heck of a time choosing a recipe to share — and I suspect anyone interested in getting a little creative with their healthy cooking would be in the same boat. So, I asked for a recipe that would offer a truly authentic Kripalu experience, and received this Raisin Sauce Recipe. The description reads:

Here is the most magical asked-for recipe at Kripalu. It is our basic cereal topping, and we go through a ton of it. We actually make it in 5-gallon buckets.

Intrigued? So was I! And believe me, you’re gonna love how simple it is.

Kripalu Raisin Sauce

  1. Cover 1 1/4 cup raisins with 1 1/2 cups tap water. Allow it to sit overnight.
  2. The next day, puree everything with an immersion blender or food processor.
  3. Use it immediately or refrigerate for up to 5 days. Use it to top your favorite hot breakfast cereal, like quinoa or oatmeal.

Don’t you love it when a tremendously popular recipe is that easy? —Kristen



Source link

LEAVE A REPLY