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2. While water is heating to a boil, lightly oil a frying pan and sautee mushrooms one inch apart until browned. Add rice to the frying pan and stir to soak up oil in the pan. Add rice, mushroom, salt and black pepper to the boiling water. Bring to a boil then cover and lower heat to a simmer.
3. Meanwhile chop asparagus in 1/2 to inch long lengths. Place remaining oil in a large pot and sautee asparagus until it turns a bright green.
4. Gently mix asparagus into rice after rice has been cooking at least 7 minutes. If you add asparagus too early, it will turn mushy. If you add asparagus too late, you will crush the grains of rice, leading to an oddly-textured meal.
5. Continue cooking, covered, until rice is soft. Serve and & enjoy!
How Does This Ayurvedic Recipe Improve Wellness?
CLINICAL AYURVEDIC REVIEW
In early spring, your body starts to crave snappy and refreshing textures like fresh asparagus. Asparagus is a strong diuretic to relieve spring water retention.
Nutritious and building for colder temperatures, but light, easy to digest, rice fills the tummy and supports you while the season is still cold. Black pepper clears the respiratory tract of congestion, while asparagus relieves a dry cough.
WHAT IS ASPARAGUS & MUSHROOM RICE WITH BLACK PEPPER?
Snappy green asparagus add freshness to earthy, soft mushrooms in rice. Joyful Belly discovered this recipe as a mushroom risotto in a small restaurant off a dark alley in Venice.
WHY EAT AN AYURVEDIC DIET?
Eating Ayurvedically makes you feel nourished and energized. An Ayurvedic diet is
tailored to your individual body type and the specific imbalances you are working with
at any given time. Ayurveda shows you your specific body type’s needs and what
should be favored in your Ayurvedic menu. Watch as you eat less but feel more satisfied because what you
are eating truly nourishes you. Since Ayurveda believes all disease begins in the digestive
tract, food is your first medicine. By eating a healthy diet that’s ideal for your body, you
experience optimal health.
Functional Ayurveda helps you assess imbalances through 20 main biocharacteristics
(gunas).
Aggravating these characteristics weakens your body and causes imbalance.
By knowing which characteristics are habitually imbalanced in your body, you will be able to identify and correct imbalances before you get sick.
Every characteristic has an opposite which balances it (i.e. hot balances cold).
You restore balance by favoring diet and lifestyle choices that increase the opposite characteristic.
Taste is used to sense the most basic properties and effects of food.
Each taste has a specific medicinal effect on your body.
Cravings for food with certain tastes indicate your body is craving specific medicinal results from food.
Taste is experienced on the tongue and represents your body's reaction to foods.
Sweet taste causes physical satisfaction and attraction whereas bitter taste causes discomfort and aversion.
Kapha should use less sweet taste while Vata and Pitta would benefit from using more sweet taste.
One of the first signs of illness is that your taste and appetite for food changes.
The six tastes are sweet, sour, salty, pungent, bitter, and astringent.
Do you crave foods with any of the tastes below?
According to the biocharacteristic theory of medicine,
people tend to get sick, over and over again, due to habitual causes and imbalances that are unique to the person.
Your body type summarizes this tendency, showing you the 'type' of conditions and imbalances that frequently challenge your health & wellness.
Using body type, you can also identify remedies likely to improve your strength and resiliency.
Your body type identifies physical and mental characteristics as well as your personal strengths and weaknesses.
The calculation of your body type is based on your medical history.
The 3 functional body types
(doshas),
are Catabolic (Vata), Metabolic (Pitta), and Anabolic (Kapha).
Catabolic individuals tend to break down body mass into energy.
Metabolic individuals tend to burn or use energy.
Anabolic individuals tend to store energy as body mass.
Catabolic people tend to be easily stimulated, hyperactive, underweight and dry.
Metabolic people tend to be rosy-cheeked, easily irritated, focused, driven, and easily inflamed.
Anabolic people are heavy, stable and grounded, but if they store too much energy, they could gain weight easily and have congestion.
Experiences vary according to the person and constitution. Individual results may vary.
The list of herbal-actions below has not be approved by the FDA and should not be used to treat a medical condition.
Here are the herbal actions of Asparagus & Mushroom Rice with Black Pepper:
A tonic herb restores function through strengthening tissue. This can happen through a combination of nourishing the tissue, and invigorating tissue metabolism. The tonic should not be withering, as in caffeine.
A vasodilator is an herb that widens the blood vessels by the relaxation of smooth muscle cells within the vessel walls, thereby increasing circulation systemically or to a local area.
Herbs that promote urine formation, thereby flushing the kidneys and urinary tract while eliminating any excess water retention. As diuretics reduce water retention, they are often used to reduce blood pressure.
Cholagogues stimulate the production & release of bile from the liver & gallbladder. This refreshes and cleanses these organs, as well as increases bile in the small intestines.
John Immel, the founder of Joyful Belly, teaches people how to have a
healthy diet and lifestyle with Ayurveda biocharacteristics.
His approach to Ayurveda is clinical, yet exudes an ease which many find enjoyable and insightful.
John also directs Joyful Belly's School of Ayurveda,
offering professional clinical training in Ayurveda for over 15 years.
John's interest in Ayurveda and specialization in digestive tract pathology was inspired by a complex digestive disorder acquired from years of international travel,
as well as 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.
Outside of work, John enjoys spending time with his wife and 6 kids, and pursuing his love of theology, philosophy, and language.
Comments & Impressions of 'Asparagus & Mushroom Rice With Black Pepper'
Do you like 'asparagus & mushroom rice with black pepper'?
Why or why not?
What makes it unique? Is there something you'd like to know about 'asparagus & mushroom rice with black pepper'?
Add more depth to the dish by sauteing the asparagus and mushrooms in the oil first. This will add color and flavor. Add the rice to coat with oil and then finally add the water.
Made the mushroom rice/asparagus/with black pepper this night,it was a lovely quick dish.
It had soft undertones,slightly oily, crunchy, with a surprise with the heat of the peppers.
Filling & easy to make. 10/10
Ann Varley 16/2/14 Seaforth Qld.
Enjoyed the recipe/dish. Thanks for tip of using ghee as I did not have sunflower oil (one more oil to the mix?) I cooked until rice was just al dente as I did not want mushy asparagus and I knew I would have leftovers that I would want to reheat (in a pan, not a microwave!) Ate this dish over a bed of baby spinach, cause I had some that needed to be eaten. The pepper was the flavor that lingers, nice. Easy recipe. My advice to myself is to shop where I can buy veggies in bulk rather than prepackaged so I can get the amount I need rather than what the grocer wants to sell.
I like Asparagus, but my husband (kapha/pitta) does not. Can I substitute green beans? I also saw the risotto recipe where you added cumin and saffron. Why not add it here?
Add more depth to the dish by sauteing the asparagus and mushrooms in the oil first. This will add color and flavor. Add the rice to coat with oil and then finally add the water.
Made the mushroom rice/asparagus/with black pepper this night,it was a lovely quick dish.
It had soft undertones,slightly oily, crunchy, with a surprise with the heat of the peppers.
Filling & easy to make. 10/10
Ann Varley 16/2/14 Seaforth Qld.
Enjoyed the recipe/dish. Thanks for tip of using ghee as I did not have sunflower oil (one more oil to the mix?) I cooked until rice was just al dente as I did not want mushy asparagus and I knew I would have leftovers that I would want to reheat (in a pan, not a microwave!) Ate this dish over a bed of baby spinach, cause I had some that needed to be eaten. The pepper was the flavor that lingers, nice. Easy recipe. My advice to myself is to shop where I can buy veggies in bulk rather than prepackaged so I can get the amount I need rather than what the grocer wants to sell.
I like Asparagus, but my husband (kapha/pitta) does not. Can I substitute green beans? I also saw the risotto recipe where you added cumin and saffron. Why not add it here?
* These statements have not been evaluated by the Food and Drug Administration.
The information and products on this website are not intended to diagnose, treat, cure or prevent any
disease.
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