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Asparagus, Ginger & Black Pepper Cream of Rice Soup
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(5.00 out of 5 stars) 1 reviewAbout the Author: John Immel, 
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Meal: Lunch-Dinner
Recommended for: Spring
Type: Grains
Style: Asian
Preparation: Boiled, Soup
Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
ayurvedic perspective
About Asparagus, Ginger & Black Pepper Cream of Rice Soup
A simple rice congee great for late spring colds and congestion. Like chicken soup but without the heaviness of chicken. Black pepper stimulates circulation and lightens the step. Discovered at Congee Village, a Chinese Restaurant in Manhattan, NY on Bowery St.ingredients
| 1 c | Asparagus |  | | |
| 1 c | Basmati Rice | | |  |
| 1/4 tsp | Black Pepper | |  | |
| 1 inch | Ginger (Fresh) | | | |
| 1/2 tsp | Salt (Mineral Salt) | | | |
| 1 tbsp | Sunflower Oil | | | |
preparation
1. Grind the rice into powder or use cream of rice.2. Add the rice to 5c water and bring to a boil.
3. Add the other ingredients. Stir frequently to prevent the rice from sticking to the bottom.
4. Cook about 15-20 min until all asparagus and rice are tender.
About the Author
John Immel, the founder of Joyful Belly, teaches people how to have a healthy diet and lifestyle with Ayurveda. His approach to Ayurveda exudes a certain ease, which many find enjoyable and insightful. His online course Balance Your Ayurvedic Diet in a Week provides tools for gracefully healing with Ayurveda to thousands. John also directs Joyful Belly's School of Ayurveda , which specializes in digestive tract pathology & Ayurvedic nutrition. John and his wife Natalie recently published Explore Your Hunger: A Guide to Hunger, Appetite & Food.John's interest in Ayurveda and digestive tract pathology was inspired by a complex digestive disorder acquired from years of international travel, including his public service work in South Asia. John's commitment to the detailed study of digestive disorders reflects his zeal to get down to the roots of the problem. His hope and belief in the capacity of each & every client to improve their quality of life is nothing short of a personal passion. John's creativity in the kitchen and delight in cooking for others comes from his family oriented upbringing. In addition to his certification in Ayurveda, John holds a bachelor's degree in mathematics from Harvard University.
John enjoys sharing Ayurveda within the context of his Catholic roots, and finds Ayurveda gives him an opportunity to participate in the healing mission of the Church. Jesus expressed God's love by feeding and healing the sick. That kindness is the fundamental ministry of Ayurveda as well.
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Learn about Ayurveda from the author of this article and founder of Joyful Belly,John Immel.
