The Healing Power of Food: Conscious Eating
by Julianne Koritz, a registered, licensed dietitian. --
Learn how food can heal your body
by strengthening your immune system and increasing your energy level -- create a plan
for boosting your immune system. Lessons address common health complaints and offer
up remedies for issues such as Chronic Fatigue Syndrome, memory loss, joint pain,
depression, anger, and weigh loss. Make food your best friend to energize, nourish and
heal your body!
"Asparagus inspires gentle thoughts." ~ Charles Lamb, author (1775 - 1834)
Recipes for Spring: The Virtues of Asparagus
By Julianne Koritz
With the spring season comes an abundance of fresh asparagus. Enjoy this recipe
featuring nutritious asparagus, or just steam asparagus and add lemon juice as a
side dish! Asparagus is a good source of folacin (a.k.a. folic acid), Vitamin A and Vitamin C.
Folacin is necessary for blood cell
formation, growth, and prevention of liver disease. It is important for nucleic acid
metabolism in the body. Anemia, diarrhea, and neural tube defects in fetuses can result
from insufficient folic acid.
Vitamin A promotes growth, healthy skin
and cells and good night vision. Vitamin A is a component of light-sensitive pigments in the
eye, epithelial tissue maintenance, gene expression, taste, hearing, appetite and growth.
Night blindness, permanent blindness, and extremely dry skin can result from a Vitamin A deficiency.
Vitamin C is essential for collagen
formation in teeth, bone, and connective tissue of blood vessels and may help in resisting
infection. Scurvy (breakdown of skin, blood vessels, and teeth) is a sign of Vitamin C deficiency.
~ Recipes for Spring: Asparagus Recipe ~
Asparagus Risotto with Oyster Mushrooms and Ginger
Yields: 6 main dish servings
5 1/2 cups homemade or boxed vegetable stock
1 T low sodium soy sauce
1 T fresh ginger-grated
3/4 lb. Asparagus
6 oz. fresh oyster mushrooms
1/2 T dark sesame oil
4 cloves minced Garlic
1/4 t dried red chili flakes
1/2 medium, diced red bell pepper
1/8 t salt
1/4 cup dry sherry
1/2 T olive oil
1 1/2 cups Arborio rice uncooked
1 green onion minced
Lemon slices for garnish
Heat vegetable stock, ginger, soy and juice of 1/2 lemon until steaming. Set aside and keep
warm by stove (does not have to be hot, just warm).
Rinse asparagus and cut in 1 inch pieces. Clean mushrooms and coarsely chop vegetables.
Heat the sesame oil in large bottomed saucepan over medium heat.
Add ½ of minced garlic (2 cloves), red chili flakes and sauté for 1-2 min. Add bell
pepper, asparagus and salt; sauté for 5 minutes. Stir in mushrooms and sherry then cover
and cook for 2 minutes. Remove from heat; keep covered.
In a large bottom saucepan, heat olive oil and add remaining garlic stir for 1 minute over
medium high heat. Add rice and gently stir to coat the rice with oil. Slowly add only 1 cup
of the warm broth to the rice and stir constantly until liquid is absorbed but not dried out.
Turn the heat down a little if the water evaporates too fast. Continue adding 1/2 cup of
warm broth and stirring until absorbed but not dried until all the broth is used up.
Add the vegetables and mushrooms with the pan juices and heat for 1-2 minutes.
Combine Rice and Vegetables
Gently stir the vegetables into the rice. Transfer to a serving bowl and garnish with lemon
slices and the green onions. Serve hot. Enjoy!
Julianne Koritz is the creator and instructor for the Self-Healing Expressions course
The Healing Power of Food: Conscious Eating.
Copyright © Julianne Koritz. All rights reserved.