Asparagus & Barley Bowl by Claire Ragozzino
Asparagus & Barley Bowl
By Claire Ragozzino
Claire is a certified yoga instructor, holistic nutrition educator & plant-based chef. Find her sharing her favorite healing recipes, seasonal wellness tips, guided meditations and more for everyday inspired living.
Ayurveda is starting to gain more momentum in the mainstream. People are curious what this science is and how it applies to their health.
This Asparagus & Barley Bowl has become a go-to meal. The inclusion of pungent, bitter, and astringent tastes makes this recipe ideal for balancing springtime Kapha when the water element is dominant.
The ingredients of this bowl – barley, asparagus, chard, and ginger – are naturally cleansing, helping us to warm up and lighten up after the heaviness of winter.
Basic Broth with Spring Spices
- 1 tbsp ghee
- 1 large onion, chopped
- 4-5 carrots, chopped
- 1 bunch celery, chopped
- 8 cups water
- 1 tbsp shoyu (or tamari)
- ½ tsp turmeric
- ½ tsp ground ginger
- ¼ tsp cinnamon
- ¼ tsp freshly ground black pepper
- pinch cayenne
- To make the broth base, melt the ghee in a large soup pot over medium heat. Stir in the spices and sauté for one minute.
- Add the onion, carrots, celery, and water. Increase the heat and bring to a boil. Cover the pot, reduce the heat to low, and cook for 2 hours.
- After the cooking time is over, turn off the heat.
- Once the broth cools, add the shoyu.
- Strain and pour the broth into mason jars with airtight lids. Keep in the refrigerator for up to five days or use fresh for the bowls.
Asparagus & Barley Bowl
- ¾ cup barley, rinsed
- 2 tbsp ghee
- 2 inches fresh ginger, minced
- 6 cups basic broth
- 1 large bunch asparagus, trimmed & chopped into bite-size pieces
- 4 leaves chard, torn into bite-size pieces
- tamari, for seasoning
- Rinse the barley, then drain and set aside.
- Melt the ghee in a large saucepan on medium-low heat. Add the ginger and spices and sauté for 1 minute.
- Stir in the barley and add the broth, increase the heat, and bring to a boil. Reduce the heat to low and simmer for 40 minutes.
- Stir in the asparagus and chard, and gently simmer for 3 minutes more. Taste and season with tamari.
- To serve, consider adding a sprinkling of sesame or pumpkin seeds over the soup and garnish with fresh basil, mint, or cilantro. Add some fresh thinly sliced radishes for an extra bite.
About Claire Ragozzino
Claire Ragozzino is a certified yoga instructor and Ayurvedic counselor with a background in holistic nutrition and natural cooking. Her work is dedicated to bringing yoga, Ayurveda, and nutrition to a modern lifestyle.
Claire is the author of the popular site, Vidya Living. Her first book, Living Ayurveda, offers a comprehensive Ayurvedic cookbook and lifestyle guide. Claire works with clients around the globe and leads immersive workshops and retreats.
Claire works with the time-tested wisdom of Ayurveda and Yoga to empower clients with greater self-awareness and connection to their true nature.
For more recipes by Claire Ragozzino, visit her at:
© 2021 Claire Ragozzino. Vidya Living. All rights reserved.