My wife is crazy about barley; I know you think that I am talking about beer. While it is true that Minh enjoys a nice cold pint now and again, it is the grain that I am talking about today.
Barley could possibly be one of the oldest grains on the planet, having first been used by the Egyptians 10,000 years ago and later brought to America by the Spanish. Despite its long history, barley has not gained the same popularity as a dietary staple as Quinoa or other grains. As the medical community unearths more and more exciting health benefits of consuming barley, this fact may soon change.
Barley is a wonderfully versatile cereal grain with a rich nutlike flavor and an appealing chewy, pasta-like consistency. Its appearance resembles wheat berries, although it is slightly lighter in color
Barley is relatively low in calories, high in fiber, and packed with vitamins and nutrients.
Barley is nutrient rich and makes a satisfying meal. It is packed with fiber and essential minerals such as: selenium, copper, tryptophan, and manganese. It gives you energy and keeps you feeling satisfied for a good part of the day. The manganese in barley helps you to feel happy and energetic; it also calms your nervous system.
Barley helps to reduce weight, partially because of several kinds of essential amino acids, and partially because of its fiber content. Barley also modulates your blood sugar levels, thus avoiding the sugar peaks and drops usually associated with the fat storage process.
In the picture you can see a bottle of my recent endeavour, Kombucha. If you were in the studio for the Acro Yoga workshop a few weeks ago you were able to sample both the Karma Kombucha and the Karma Kefir drinks. You can look for both these healthy drinks in the fridge at the studio in upcoming weeks.
The perfect healthy drink to wash down a Yogi Bliss Ball after a yoga class.
ทาน อาหาร ให้ อร่อย นะ (enjoy your meal)
Barley and White Bean Salad with Lemony Dressing
• 1 – 14 oz. can white beans
1 cup uncooked barley
• 1 tsp. salt
• 2 cups water
• 1 red onion (thinly sliced)
• 1 cucumber, diced
• 1 bunch parsley (roughly chopped)
• The juice of 1 lemon
• 1 cup olive oil
• 2 garlic cloves
• 1 tsp. salt
• 1 tsp dried oregano
• ½ cup rice wine vinegar
• In a large pot, add the water and salt. Bring to a boil.
• Add the barley and cook for about 20 minutes or until soft and tender.
• Set barley aside to cool, in a large bowl.
• Open the can of beans and pour into the strainer.
Rinse with cold water and add to the barley.
• Add in the sliced red onion, diced cucumber, and roughly chopped parsley.
• In a blender combine all of the ingredients for the dressing,but the oil.
• While blending, slowly add the olive oil to form an emulsion.
• Pour over the bean and barley mixture and toss to combine.
• Chill in the fridge for about 15 minutes to let the flavors mingle and serve!