商品簡介
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 mountains of western Massachusetts, attracts more than fifty thousand people a year. Guests flock 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.
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.
From restorative breakfast ideas to international twists on popular favorites to comforting baked goods, The Kripalu Kitchen will revitalize your body and nourish your soul.
作者簡介
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 in Richmond, Massachusetts.
David Joachim has developed and edited more than ten thousand recipes and authored or collaborated on more than forty-five cookbooks, including the IACP Award-winning The Science of Good Food with Andrew Schloss and A Man, a Can, a Plan, a series of 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.
