Cooking CLEAN at KRIPALU!
As a teacher, I am always surprised at how much I learn and am nourished by those with whom I share my classes. This past weekend at Kripalu was no exception. How blessed we were to have perfect weather, fall foliage, an incredible harvest and such a wonderful group that came from all directions – Toronto, New Hampshire, New York City, Connecticut and of course, Lenox, Massachusetts!
Together, we explored local produce, cooked up a storm of seasonal recipes in all of the colors of the rainbow, shared meals, passion, interest and healing intentions. Here’s a peak at some of the highlights from the weekend.
Some of our delicious discoveries included fresh shiitake mushrooms from Blue Moon Shroom Farm that we used in a basmati rice and arame dish later that afternoon, plus husk tomatoes from Indian Line Farm (we ate those before we had even left the market)! The greens were incredible (kale, tatsoi, bok choy, mustard greens…) and even multi-colored carrots that went into everything from our veggie juice and salad to our breakfast soup and carrot cashew miso spread. A quick stop for a tour of the Great Barrington Coop and we were back at Kripalu for our afternoon cooking session.
Perhaps the most poignant part of these experiences comes from locking in our intention to make conscious and healthy choices. Much thanks to all for sharing this journey and process. If you weren’t able to join us this past weekend, I hope to have the opportunity to share the experience with you the next time!
Special thanks to Adrian, the best kitchen assistant a girl could ask for – and former executive chef at Kripalu, no less!
Good health to all – body, mind and soul. See you again at KRIPALU! Next stop…Lake Austin Spa on October 16th. Will you be there?
Eat Clean Live Well!