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ayurvedic perspectiveAsparagus Saffron Risotto with Lemon is a perfect way to celebrate your first picnic in Spring, Italian style. Asparagus, saffron and lemon are naturally refreshing ways to purify your blood in Spring after a long dreary winter. Garnish with a touch of Parmesan Reggiano for a romantic flare. Or, serve alongside cilantro lassi and ginger dal for an ideal Ayurvedic meal.
Cool, Fresh, and DryingAsparagus Saffron Risotto with Lemon helps your body adjust to the new heat in the spring air. Asparagus itself is cooling, drying and astringent. It is high in potassium and saponins- diuretics good for spring release of excess fluids. As a cooling diuretic, like saffron, it purifies the blood, so that you feel light and calm as the temperature steadily increases. Note: An acidic substance called asparagine produces an acetone smell in the urine after eating.
Blood PurifyingSaffron brings a healthy glow to the body after winter's gray. It is a nourishing purifier that invigorates and moves the blood while cooling it. Saffron's circulatory properties are useful in Pitta disorders with blood stagnation, including inflammation, arthritis, acne, and hepatitis. It improves eyesight and enhances digestion. Saffron's blood moving qualities are particularly desirable among herbs that stimulate the release of oxytocin, the "tend and befriend" hormone, supporting saffron's use as an aphrodisiac when combined with milk and ghee.
preparation1. Grind saffron with a mortar and pestle. Place a few drops of water and continue grinding until saffron is completely dissolved. Let sit ten minutes.
2. Meanwhile, in a separate pot bring 1 quart of water to a boil and set aside.
3. Clean and dice asparagus.
4. Sautee the cumin seeds in ghee in a large pot.
5. Add risotto, asparagus and other ingredients to the cumin while the seeds are still aromatic, before they begin to brown. Sautee for an additional 30 seconds.
6. Add 1c of boiling water and lower heat to a simmer. Continue adding 1c of boiling water from the other pot every five minutes.
About the AuthorJohn 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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(5.00 out of 5 stars) 3 reviews
I love this recipe, nice and easy to prepare and tasty.For a vegan version I like to substitute ghee with organic coconut oil;)- Birgit Sperling Stearns, Alexandria, VA, 08-04-10 (Reply)
Very nice, thank you. A great recipe.
i added a half diced sweet onion, sauted with the ghee before the cumin ... delicious!
Risotto is listed as an ingredient. Do we use leftover risotto or can we get some ready made?- Tessa Nielson, MT, 05-08-15 (Reply)
Tessa - thank you for pointing that out, it is a little bit confusing. Risotto can also refer to a type of rice, i.e. arborio. So, when it says add the risotto, all you need to do is add some arborio rice!
This is listed as an autumn-winter/Thanksgiving dish, but the description says the opposite: late spring, early summer.- Frasier, VA, 11-23-15 (Reply)