BROCCOLI WITH GARLIC & BLACK OLIVE
How to Make Broccoli with Garlic & Black Olive
PREP TIME: 10 MINUTES
COOK TIME: 20 MINUTES
1. Boil, strain and mash broccoli.
2. Lightly sautee garlic in the oil.
3. Mix into broccoli with remaining ingredients.
How Can Broccoli with Garlic & Black Olive Make You Feel Great?
Fresh, light and with just the right amount of spice, this recipe shows how versatile a simple head of broccoli can be. Serve 'Broccoli and Black Olive' on a laid-back afternoon in the garden and enjoy the Mediterranean inspired tastes. You'll feel energized and cleansed after this dish.
Stay Balanced in Spring
The hot and light qualities of this meal means it digests with ease, even if your digestive system moves slowly. It is particularly balancing for those experiencing symptoms such as weight gain, congestion or lethargy which are typical of a Kapha imbalance and more common in spring. Boiling and mashing the broccoli and combining with digestion enhancing ingredients such as lemon, black pepper and cayenne make it even easier still and will help reduce any excess spring mucus.
Cleanse and Renew
The pungent taste stimulates the secretion of digestive enzymes while the bitter taste is cleansing as it encourages the release of bile from the gallbladder. This cleansing action is a welcome relief in spring as it's the time of year your body needs the most assistance removing digestive toxins. Your body and mind will feel clear, light and cleansed.
Broccoli is a cruciferous vegetable that can often provoke Vata dosha and lead to gas and bloating. However, when prepared with digestive aids, the gas forming properties are reduced. It supports efficient digestion due to its high fibre content and anti-inflammatory properties. Olives are hot, liquid and easy to digest. They also have a high fibre content promoting regular digestion and leaving you feeling full and satisfied.
WHAT IS BROCCOLI WITH GARLIC & BLACK OLIVE?
Mashed broccoli has a softer feel. Olives and lemon bring the taste and sours alive.
WHY SHOULD YOU EAT AYURVEDICALLY?
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. Foods that supplement your specific body type’s needs and digest
easily create your 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.
Is Broccoli with Garlic & Black Olive Good for Me?
Find out by taking this free, easy quiz
You'll learn your body type, and whether Broccoli with Garlic & Black Olive is a good fit for you. Time to complete: approximately 1 minute.
Increases These Qualities (Gunas)
Functional Ayurveda helps you assess imbalances through 20 main characteristics
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.
ABOUT HOT GUNA
Hot is identified by increased body temperature, metabolism, or inflammation.
LEARN MORE ABOUT HOT
The 6 Tastes
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?
ABOUT BITTER GUNA
Bitter is disagreeable and stimulating rejection, and a strong taste often associated with black coffee, dark chocolate, and most salad greens.
LEARN MORE ABOUT BITTER
ABOUT PUNGENT GUNA
Pungency is characterized by irritation, or sharp, spicy foods that irritate the mouth such as black pepper.
LEARN MORE ABOUT PUNGENT
The Three Doshas / Body Types
People tend to get sick, over and over again, due to similar causes and habitual 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
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.
HAS THE FOLLOWING
Rajasic foods stimulate desire or nervous energy. Red meat, high protein food, garlic and onions stimulate desire. Rajasic foods include chili peppers, coffee, and anything that stimulates movement.
LEARN MORE ABOUT RAJASIC
An herb or food that makes the urine more alkaline (higher pH). This herbal action can be helpful for a number of inflammatory conditions.
LEARN MORE ABOUT ALKALIZING
Prana is the Sanskrit word for vital life energy, similar to Qi in Chinese Medicine. Many herbs stimulate your energy, or improve the flow of prana through your body. Generally, prana needs to be increased in spring after a sleepy winter.
LEARN MORE ABOUT PRANA
A member of the plant family Solanaceae. Members of this family have a tendency to irritate the liver and arthritic conditions. Tomatoes, potatoes, eggplant, and bell peppers.
LEARN MORE ABOUT NIGHTSHADE
Experiences are Personal
Experiences vary according to the person and constitution. Individual results may vary.
The list of actions below has not be approved by the FDA and should not be used to treat a medical condition.
Heart & Circulation:
Literally, an herb that restores the proper function of the body. In practice, alteratives are usually blood cleansers and blood chemistry balancers. They were traditionally used to revitalize and detoxify after a long winter.
LEARN MORE ABOUT ALTERATIVE
Liver & Gall Bladder:
Cholagogues stimulate the release of bile from the gall bladder for improved digestion.
LEARN MORE ABOUT CHOLAGOGUE
Lung and Sinus:
Herbs that help you cough up and eliminate mucus. These herbs often work by increasing the quantity of mucus, or thinning the mucus.
LEARN MORE ABOUT EXPECTORANT
Eat Well for Life With Ayurveda: Balance Your Dosha
Love our recipes? Discover how to balance your diet for only $35 with this popular short course.
GET THE ECOURSE
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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Suitable for Pitta: replace garlic by pinch of asafoetida. Leave out chili and black pepper and raw onion. Cook with red onion with the broccoli for a tasteful accent. Replace lemon by fresh apple juice. Adjust freshly cooked crispy corn for sunny color.
- carolien hoded, Utrecht 07-15-12
Dear Caroline, It my experience asafoetida aggravates Pitta more than garlic...
So delicious I can't keep my spoon out of it. I'm kapha-ing till I reach my best weight. As long as the grocer keeps the broccoli really fresh this my mainstay, go-to meal every week. Inspired!
Yes I share John Immel's views asafoetida is really repulsive for Pitta tummies
- deepak bhanot 04-17-15