Kripalu Cookbook Recipes
The Kripalu Cookbook: Gourmet Vegetarian Recipes, by Atma Jo Ann Levitt, celebrates the value and delectability of eating healthy, featuring a collection of over 300 recipes that originated in the Kripalu kitchen. Published in 1995, The Kripalu Cookbook is the Kripalu Shop’s second best-selling book (the first is Kripalu Yoga: A Guide to Practice On and Off the Mat), with approximately 2,500 copies sold each year. Try out two of its delicious recipes below as you prepare for the coming winter weather. You can order The Kripalu Cookbook online from the Kripalu Shop.
Preparation time 20 minutes.
Baking time 55 minutes.
A "crisp" morning wake-up breakfast that tastes so good it’s like starting the day with a healthy dessert. (This recipe can also be made with peaches or other ripe fruit in season.)
10 cups chopped red apples (approximately 8 medium apples)
3 cups apple cider
¼ cup raisins
¼ teaspoon salt
½ teaspoon ground cinnamon
4 tablespoons arrowroot
2 teaspoons pure vanilla extract
½ cup canola oil
¾ cup rice syrup
1 cup pure maple syrup
¾ cup chopped walnuts
½ teaspoon salt
4½ cups rolled oats
Preheat oven to 375º F. Place the apples in a 9- x 12-inch baking pan.
In a medium-sized saucepan, combine 2½ cups of the apple cider, the raisins, salt, and cinnamon and bring to a boil. Dissolve the arrowroot in the remaining cider and stir the arrowroot mixture into the boiling cider mixture to thicken. Turn off heat and add the vanilla.
To make the topping: In a large bowl, stir together the oil and both syrups. Mix in the walnuts, salt, and oats. Pour the thickened cider mixture over the apples and spread on the topping. Bake, covered, for 40 minutes. Uncover and bake for 15 minutes more. Serve warm.
Preparation time 30 minutes. Baking time 40 minutes. Cooling time 5–10 minutes. Serves 6.
Here is a rich, delightful broccoli and cheddar cheese pie that will warm up everyone on a wintry evening or will be a showstopper at your holiday buffet.
1 recipe Basic Pie Crust
2 tablespoons olive oil
4 cups cubed onions (4–5 medium onions)
1½ cups chopped green cabbage
2¼ teaspoons salt
2 teaspoons dried basil
2 teaspoons dried thyme
2 teaspoons dried tarragon
1 teaspoon freshly ground black pepper
2½ cups small broccoli florets
2 cups grated mild cheddar cheese
1½ cups ricotta cheese
½ cup sour cream
¾ cup grated carrots
⅓ cup unbleached white flour
Prepare Basic Pie Crust and place in a 9-inch pie pan. Preheat oven to
To make the filling: In a large, deep skillet, heat the oil and sauté the onions for 3–5 minutes or until translucent. Add the cabbage, salt, basil, thyme, tarragon, and black pepper and sauté on medium heat for 5–10 minutes. Turn off heat. Add the broccoli, cheddar and ricotta cheeses, sour cream, carrots, and flour, and mix together well.
Pour the mixture into the prepared pie shell and bake for 40 minutes. Let cool for 5–10 minutes. Serve.
Source: The Kripalu Cookbook: Gourmet Vegetarian Recipes by Atma Jo Ann Levitt (Berkshire House Publishers). Available through the Kripalu Shop.
Find more delicious and nutritious recipes in Kripalu Recipes.