THE KRIPALU KITCHEN: Nourishing Food for Body and Soul
Jeremy Rock Smith, Dave Joachim Brian Samuels
Ballantine Books
April 16, 2019
$35/Hardcover
ISBN-13: 978-0525620815
Jeremy Rock Smith is the executive chef at Kripalu Center for Yoga & Health in Stockbridge, Massachusetts. In addition to overseeing all food service there, he leads weekly cooking demos and frequent immersive food and nutrition programs for guests. A graduate of the Culinary Institute of America and a faculty member of the Food as Medicine program at the Center for Mind-Body Medicine in Washington, D.C., Rock Smith is a frequent guest chef and presenter on health and cooking for a variety of events around the country. His articles and recipes have been featured in a wide range of publications, including the Food Network blog, Vegetarian Times, Yoga Journal, and Boston magazine. He lives with his family in the Berkshire Hills of Massachusetts.
David Joachim has developed and edited thousands of recipes and authored or collaborated on nearly fifty cookbooks, including the IACP Award-winning The Science of Good Food with Andrew Schloss and A Man, a Can, a Plan, a series of healthy cookbooks that has sold more than one million copies. The co-owner of Chef Salt, a line of artisanal seasonings that features unrefined salts from around the world, Joachim lives near Philadelphia.
A lavishly illustrated cookbook featuring 125 delicious, easy-to-prepare, revitalizing, and detoxifying recipes from the executive chef at North America’s largest yoga-based healing and education center
The Kripalu Center for Yoga & Health, nestled in the Berkshire mountains of western Massachusetts, attracts more than fifty thousand people a year. Guests flock there not only to deepen their yoga practice but also to experience the healing power of its famously delicious food. Now you can bring Kripalu’s most popular dishes to your own table.
Kripalu’s longtime and popular executive chef, Jeremy Rock Smith, embraces a mindful approach to eating and a seasonal approach to cooking. In THE KRIPALU KITCHEN, he offers 125 easy-to-follow mouthwatering recipes, dozens of variations, and countless smart eating strategies designed for a variety of dietary preferences—from vegan and vegetarian to gluten-free, grain-free, dairy-free, and sugar-free. The 5-ingredient and 30-minute recipes ensure that even the busiest of us can enjoy this phenomenal food. Inside you’ll discover
• Bountiful breakfasts: from Coconut French Toast with Thai Ginger Maple Syrup to Vegan Ginger Scones
• Restorative preparations: from Kripalu’s famed Morning Broth to the traditional south Indian porridge Upma
• Satisfying suppers: from Linguine with Pumpkin Sage “Alfredo” and Kale Pesto to Mushroom Cheesesteaks
• Decadent desserts: from Gluten-Free Salted Double Chocolate Chip Cookies to Gluten-Free Whole-Grain Vegan Brownies to Gluten-Free Vegan Swami Kripalu Birthday Cake
Honoring the wisdom of Ayurvedic healing practices, THE KRIPALU KITCHEN also includes a simple test to determine your personal nutrition profile, or dosha, and every recipe is marked to guide you toward the optimal diet for your type. More than just a healthy cookbook, THE KRIPALU KITCHEN will revitalize your body and nourish your soul.
Raw Summer Salad
Serves 4
Diced zucchini and yellow squash are the stars here. People don’t often eat raw squash, but marinating the vegetable in vinaigrette for a few lazy summer hours makes it completely delicious almost like a light, fresh version of ratatouille.
Ayurvedic Insight: When we eat raw, we need our digestive fire to be up to the task of “cooking” the rawness out. Always balance raw foods with warming foods such as vinegar, oil, spices, as done here.
- 1 tablespoon cider vinegar
- 1 teaspoon Dijon mustard
- 1/3 cup extra-virgin olive oil
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 11/2 cups 1/2-inch diced zucchini
- 11/2 cups 1/2-inch diced yellow squash
- 3/4 cup 1/2-inch diced red bell peppers
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh basil
- 2 cups mixed salad greens
In a medium bowl, whisk together the vinegar and mustard. Slowly whisk in the oil in a steady stream until blended and thickened. Then whisk in the salt and pepper.
Add the zucchini, yellow squash, bell peppers, parsley, and basil, then toss gently to coat everything with the vinaigrette. Cover and marinate in the refrigerator for 2 to 3 hours. Just before serving, add the salad greens and toss gently.
Vegan Brownies
Makes 12 four-inch brownies
Buckwheat flour gives these brownies a unique flavor reminiscent of cinnamon. The brownies get deliciously crisp on the edges while remaining rich and fudgy in the center. If you don’t have Sucanat, you can replace it with turbinado sugar or coconut sugar.
Ayurvedic Insight: Cocoa powder and chocolate have some amazing health benefits, such as increasing circulation and reducing coughs. That said, these indulgent brownies are best enjoyed in small amounts and with full attention to savoring every bite.
- 1 cup sunflower oil or other vegetable oil, plus more for greasing the pan
- 2 tablespoons flax meal
- 1/4 cup soy milk or other milk
- 1 cup Sucanat or turbinado sugar
- 3/4 cup plus 2 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 11/2 cups gluten-free oat flour
- 1/2 cup buckwheat flour
- 1/2 cup natural cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 cup chocolate chips
Preheat the oven to 375 degrees Fahrenheit. Grease a 13 x 9 inch baking dish with oil.
You can mix these by hand or with an electric mixer. Either way, in a large bowl, stir together the flax meal and milk. Let soak for at least 20 minutes and up to 1 hour.
Gently beat in the Sucanat on low speed until it starts to dissolve about 5 minutes. Mix in the maple syrup and vanilla until incorporated. Then mix in the sunflower oil until incorporated.
In a medium bowl, combine the oat flour, buckwheat flour, cocoa powder, baking powder, and salt. Gradually stir in the dry ingredients into the wet until well mixed. Fold in the chocolate chips and scrape the batter into the prepared pan.
Bake until the batter is just set yet still moist and fudgy in the center, 20 to 25 minutes. It will puff and fall on its own near the end of the baking time. It will also appear a little bubbly. Let cool before cutting.
These recipes may be reproduced with the following credit:
Recipes from THE KRIPALU KITCHEN: Nourishing Food for Body and Soul by Jeremy Rock Smith and Dave Joachim. (Ballantine Books; April 16, 2019; $35/Hardcover, ISBN: 978-0525620815).
Contact: bbdpublicity@randomhouse.com