Been super busy getting all the recipe pages updated for you guys, with photos, and easy-to-navigate drop-down menu. Below is one of the recipes I’m really excited about, it’s packed full of nutrients, proteins and anti-oxidants to provide health and regeneration; It’s called the Barley and Raw Veg Power Salad. Just because it’s starting to cool down, doesn’t mean you have to completely remove delicious salads from your daily menu.
Firstly, some health information regarding barley…
Barley is a major cereal grain, commonly found in bread, beverages, and various cuisines of every culture. It was one of the first cultivated grains in history and, to this day, remains one of the most widely consumed grains, globally.
Barley and other whole grain foods have rapidly been gaining popularity over the past few years due to the various health benefits they provide.
Whole grains are important sources of dietary fiber, vitamins, and minerals that are not found in refined or “enriched” grains. Consuming plant-based foods of all kinds has long been associated with a reduced risk of many lifestyle-related health conditions. They are also considered to promote a healthy complexion and hair, increased energy, and overall lower weight. Barley has proven benefits for health including lowering blood pressure, improving bone strength and integrity, supporting heart health, reducing the risk of cancers, particularly colon, reducing inflammation in the body, promoting health digestion and elimination, along with weight maintenance, and satiety (feeling full or satisfied).
Nutritional profile of barley
Barley is commonly found in two forms: hulled and pearled. Hulled barley has undergone minimal processing to remove only the inedible outer shell, leaving the bran and germ intact. Pearled barley has had the layer of bran removed along with the hull.
Half a cup of hulled barley contains:
- 326 calories
- 11.5 grams of protein
- 2 grams of fat
- 0 grams of cholesterol
- 68 grams of carbohydrate
- 16 grams of dietary fiber (64 percent of daily requirements)
That same serving provides the following portion of your daily allowance of minerals and micronutrients:
- 3 percent of calcium
- 18 percent of iron
- 40 percent of thiamin
- 15 percent of riboflavin
- 21 percent of niacin
- 15 percent of vitamin B6
- 5 percent of folate
- 30 percent of magnesium
- 25 percent of phosphorus
- 12 percent of potassium
- 17 percent of zinc
- 23 percent of copper
- 50 percent of selenium
- 90 percent of manganese
Beta-glucans are a type of fiber that is found in barley. Recently, beta-glucans have undergone extensive studies to determine their role in human health.
They have been found to lower insulin resistance and blood cholesterol levels, thereby lowering the risk of obesity as well as providing an immunity boost.
Now to the good stuff…. How can you incorporate this nutritious food into your diet?
- Add barley to any pot of soup or stew to make it heartier and more flavorful.
- Cook barley in your choice of broth and add a variety of vegetables for a tasty pilaf or risotto.
- Toss chilled cooked barley with diced vegetables and homemade dressing for a quick cold salad.
- Combine barley with onion, celery, mushrooms, carrots, and green pepper. Add broth to the mixture, bring it to a boil, and then bake for approximately 45 minutes for an easy and healthy barley casserole.
Barley and Raw Veg Power Salad
A delicious summer-inspired salad, full of nutrients to aid in health and regeneration. Raw cauliflower, when processed, soaks up the dressing and all the lovely flavours. Perfect on it’s own, or paired with grilled lean meat or fish.
150g (2/3 cup) pearl barley
2 oranges, peeled
1 lemon, rind finely grated, juiced
1 tablespoon extra virgin olive oil
2 teaspoons maple syrup
250g cauliflower florets
1 small zucchini, finely chopped
2 celery sticks, thinly sliced
2 green shallots, thinly sliced
280g mixed carrots, peeled, coarsely grated
50g (1/3 cup) dried cranberries
1/2 cup fresh mint (firmly packed), chopped
1/2 cup fresh coriander leaves (firmly packed), chopped
2 tablespoons toasted pine nuts
200g low-fat feta, quartered
Extra virgin olive oil, extra, to drizzle
Fresh mint and Coriander leaves, extra, to serve
Step 1: Place barley in a saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Simmer, stirring occasionally, for 30-35 minutes or until tender. Drain. Refresh under cold running water. Pat dry with paper towel. Place in a bowl.
Step 2: Holding each orange over a bowl to catch any juice, cut along either side of the white membranes to remove orange segments. Reserve juice. Combine orange juice, lemon juice, oil and maple syrup in a bowl and season.
Step 3: Process cauliflower until finely chopped. Add cauliflower and zucchini to juice mixture. Set aside for 5 minutes to develop the flavours.
Step 4: Add orange segments, lemon rind, celery, shallot, carrot, cranberries, zucchini mixture and 3/4 of the herbs to the barley. Season. Toss to combine. Divide among bowls. Sprinkle with pine nuts. Top with feta. Sprinkle with remaining herbs. Drizzle with extra oil and sprinkle with extra herbs.