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Above, left to right: Live Be Yoga Tour ambassador Taylor O’Sullivan and Kripalu Executive Chef Jeremy Rock Smith.
Jeremy Rock Smith, Executive Chef at the Kripalu Center for Yoga & Health, creates healthy and delicious meals for over 500 Kripalu guests daily. His recommendation for eating well is similar to a yoga practice … listen to what works for your body.
Smith incorporates Ayurvedic practices to create meals that cater to all three Doshas: Vata, Pitta, and Kapha. (To determine your Dosha, click here.) The Center offers a “silent mealtime” at breakfast, encouraging guests to practice mindful eating by using all of their senses to savor each flavor, and there is definitely no shortage of flavor in the Kripalu Kitchen.
Smith invited the Live Be Yoga team to help him prepare a fresh Spring Farro Salad, using all locally sourced ingredients from farms surrounding the Stockbridge, Mass., area. Check out the recipe below!
Spring Farro Salad
-2 cups of cooked farro or 1/2 cup of raw farro
-1/2 cup of fresh mint leaves
-1 cup of fresh or frozen peas
-1 head or 3 cups of fennel
-Handful of watercress
-2 sprigs of scallions
-2 sprigs of chives
-1/2 cup of chickpeas
-Zest from 1 lemon
-Juice from 1 lemon
-2 tbsp olive oil
-Salt and pepper to taste
1) Cook the farro (if not already cooked).
2) Thinly chop up the fennel.
3) Thinly slice the radishes.
4) Chop the chives diagonally.
5) Chop the mint leaves.
6) Chop the watercress.
7) Zest one lemon with a cheese grater.
5) In a large bowl, add: farro, fennel, radishes, scallions, mint, watercress, cooked peas, chickpeas, chives, lemon zest, and lemon juice.
6)Toss lightly, add olive oil, salt, and pepper.