RED WINE BARLEY SOUP WITH ROSEMARY & MUSHROOMS
How to Make Red Wine Barley Soup with Rosemary & Mushrooms
PREP TIME: 25 MINUTES
COOK TIME: 30 MINUTES
Grind barley grains in a coffee grinder or leave whole. Saute in 1/2 of the ghee until a roasted aroma arises. Add to a pot with 6c boiling water and bring to a boil. Add salt and cook until soft stirring occasionally.
Meanwhile, ground and saute coriander in the remaining ghee. Add mushrooms and onions. When brown add garlic and rosemary.
When barley softens add mushroom rosemary mixture. Turn off heat. Add wine just before serving.
How Can Red Wine Barley Soup with Rosemary & Mushrooms Make You Feel Great?
Red Wine Barley Soup with Rosemary is a hearty, rustic winter choice. Effectively stave off the chill with this winter by warming your kitchen (and your belly!). Red wine vinegar and rosemary are warm and pungent, while barley is deeply nourishing while also pacifying heavy Kapha.
Break a Little Sweat
Red wine vinegar and rosemary are aromatic and warm, bringing heat to the surface of your skin. You may notice your fingers and toes getting toasty! As a heating diaphoretic and nervine, Rosemary has a warming and relaxing effect for Kapha and Vata ailments, including Kapha type headache. Rosemary is traditionally used to improve memory. It stimulates the central nervous system, useful in low blood pressure and sluggishness. By helping your circulation, it makes tired, heavy muscles feel energetic.
Regulate Blood Sugar
Barley is a cooling diuretic and ideal grain to relieve water-logged Kapha. Its high insoluble fiber content effectively regulates blood sugar levels. The fiber takes longer to digest. In addition, complex carbohydrates release sugars more slowly over a longer period of time, protecting you from dangerous, destabilizing blood sugar spikes. As an added bonus, the high fiber content holds your appetite longer, so you won't find yourself snacking on high calorie foods.
Barley is a great grain for weight loss. Barley (and many high fiber foods) increase the release of bile from the liver and gallbladder, aiding fat metabolism. Barley is easy to digest. Its diuretic nature reduces water congestion, so that you circulation and metabolism are improved.
Barley also soothes irritated, inflamed bowels. It's fiber has been shown to repair the intestinal lining of the gut.
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 Red Wine Barley Soup with Rosemary & Mushrooms Good for Me?
Find out by taking this free, easy quiz
You'll learn your body type, and whether Red Wine Barley Soup with Rosemary & Mushrooms 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 MOBILE GUNA
Mobile refers to anything that stimulates the nervous system, muscles, or activity.
LEARN MORE ABOUT MOBILE
ABOUT CLEAR GUNA
Clear refers to anything that cleanses or flushes out wastes, or that digests ama.
LEARN MORE ABOUT CLEAR
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 PUNGENT GUNA
Pungency is characterized by irritation, or sharp, spicy foods that irritate the mouth such as black pepper.
LEARN MORE ABOUT PUNGENT
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 ASTRINGENT GUNA
Astringency is characterized by constriction, drawing together, or drying.
LEARN MORE ABOUT ASTRINGENT
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
Ojas is the essence of healthy tissue, immunity, stable energy and happiness. Substances that improve ojas are recommended after long-term illness, debility, emotional and physical trauma, and even sadness.
LEARN MORE ABOUT OJAS
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 constituent of wheat, barley and rye that is sticky, heavy, and cold. Many people are allergic to gluten.
LEARN MORE ABOUT GLUTEN
Herbs or spices with volatile essential oils that present strong aromas. Aromatic oils shock, refresh and numb tissue, with the end result of relaxing, opening and clearing stagnant fluids in tissues.
LEARN MORE ABOUT AROMATIC
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.
An herb that increases appetite or settles a nauseas or nervous stomach. These generally increase the digestive fire, therefore relieving symptoms of sluggish or difficult digestion.
LEARN MORE ABOUT STOMACHIC
Cleanse and Detox:
An herb that detoxifies by helping your body metabolize toxins, as opposed to eliminating them.
LEARN MORE ABOUT BURNS-TOXINS
Energy Vitality Strength:
Heart & Circulation:
Herbs that increase the heart rate. Useful in cardiovascular health, blood stagnation, and subjective feeling of heaviness in the chest area.
LEARN MORE ABOUT CARDIAC-STIMULANT
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.
LEARN MORE ABOUT VASODILATOR
Liver & Gall Bladder:
Cholagogues stimulate the release of bile from the gall bladder for improved digestion.
LEARN MORE ABOUT CHOLAGOGUE
Lung and Sinus:
An herb that reduces mucus congestion in the sinus or lungs by restricting blood flow to mucus membranes.
LEARN MORE ABOUT DECONGESTANT
Herbs which stimulate blood flow in the pelvic area and uterus. They are used to increase scanty menstruation, relieve menstrual pain, and other functions.
LEARN MORE ABOUT EMMENOGOGUE
Herbs that relax muscles. Helpful for chronic pain or tension as well as healing from physical trauma.
LEARN MORE ABOUT MUSCLE-RELAXANT
Are you struggling with your health?
Learn how to feel your best
by balancing your diet in just a week.
How to Use Food Ayurvedically
HOW DOES EATING AYURVEDICALLY MAKE YOU FEEL?
Eating Ayurvedically makes you feel nourished and energized. Food digests with ease when
right for your body type (dosha). Healthy digestion is seen as the cornerstone of well-being in
Ayurveda. Healthy digestion generally prevents illness. If you do get sick, a strong digestive fire
reduces the severity of illness and increases your resilience. It also improves your mood. Once
you begin eating Ayurvedically, you will feel refreshed, vital and strong.
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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This came out more as a pilaf.... so I wonder about the proportions with this recipe... After cooking the barley in the 6 cups of water till soft the barley (even with the lid on) had absorbed all the water. I've been eating it as a pilaf . SO SO TASTY! and haven't added the wine - yet. but even if I do. It will not be soup-y. But YUM. So grateful to have discovered this site!
I used red wine and in the description Red Wine Vinegar is used. What am I missing here? Love the flavor and the soup!
- mary, NM 02-02-16
Looks delicious. I want to try this, but would like to know whether or not this can be given to a 4 year old since it has red wine.
This soup is safe for children - the alcohol will be cooked down, so it won't be intoxicating but will simply add flavor.
Came out perfectly, but mine turned out pink because I used Cab and not red wine vinegar. I used the Sadaf brand pearl barley and it made a great soup (not a mush or pilaf consistency). It smelled so good, I ended up eating it for brunch. I will definitely be making this again! I think next time I will add greens for a little more "oomph" in cold weather.