Nourishing Barley Soup (Diabetic and Cholesterol Friendly) by Tarla Dalal
Nourishing Barley Soup, great source of protein, iron and fibre and tastes good too, if cooked with flavourful ingredients as I have done in this broth.
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Nourishing Barley Soup
Barley is a cereal that is not usually used in everyday cooking. It is however a great source of protein, iron and fibre and tastes good too, if cooked with flavourful ingredients as I have done in this broth. The combination of masoor dal along with barley i.e. a pulse with a cereal makes this soup a complete source of protein, which is otherwise lacking in a vegetarian diet. The vegetables add plenty of colour and fibre to this nourishing broth. Add freshly ground pepper towards the end to perk up this soup.
Preparation Time: 10 minutes.
Cooking Time: 20 minutes.
Serves 4.
2 tbsp barley, soaked for 2 hours and drained
1 tsp oil
1 tsp finely chopped garlic (lehsun)
¼ cup finely chopped spring onion whites
¼ cup finely chopped carrots
2 tbsp whole masoor (whole red lentil), washed and drained
Salt to taste
¼ cup finely chopped tomatoes
¼ cup finely chopped spring onion greens
2 tbsp finely chopped coriander (dhania)
Freshly ground black pepper (kalimirch) to taste
1. Heat the oil in a pressure cooker, add the garlic and spring onion whites and sauté on a medium flame for a few seconds.
2. Add the carrots, masoor, barley, salt and 4½ cups of water, mix well and pressure cook for 3 to 4 whistles.
3. Allow the steam to escape before opening the lid.
4. Transfer the barley-masoor mixture in a deep non-stick pan, add the tomatoes, spring onion greens, coriander, a little salt and pepper and mix well.
5. Bring to a boil and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Serve hot.
Nutritive values per serving
Energy: 41 kcal
Protein: 2.2 gm
Carbohydrates: 7.7 gm
Fat: 1.4 gm
Fibre: 0.7 gm
Iron: 0.7 mg
BARLEY GREEN BEAN SOUP | HOW TO COOK MUNG BEANS | MUNG BEAN DRINK RECIPE | DRINK RECIPES AT HOME
BARLEY GREEN BEAN SOUP
INGREDIENTS:
Green Bean 75 g
Barley 50 g
Water 3 L
Rock Sugar 150 g
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How I Make Beef And Barley Soup - Glen And Friends Cooking
How I Make Beef And Barley Soup - Glen And Friends Cooking
Beef & Barley Soup Recipe
This beef and barley soup recipe is so easy and quick to make - and full of flavour! The secret ingredient in this soup is the Marmite. Yeah we know; our friends in North America just screamed Yuck! But the Marmite brings out all the flavour from the beef and mushrooms while allowing its own flavour to disappear. Give it a try; you'll love it.
Ingredients:
45 mL (3 Tbsp) oil
500g (1 lb) stewing beef, cut into ¼” cubes outside round
Salt and pepper to taste
5 mL (1 tsp) dried thyme
5 mL (1 tsp) summer savoury
1 diced onion
1- 2 ribs diced celery
1-2 diced carrots
1.5L (6 cups / 500 g) sliced mushrooms
1.5L (6 cups) chicken stock
500 mL (2 cups) water
125 mL (½ cup) barley (pot or pearl)
15 mL (1 Tbsp) tomato paste
15 mL (1 Tbsp) Marmite
1 bay leaf
Method
Season beef with salt, pepper.
In a Dutch oven, heat the oil over medium-high heat; then brown beef on all sides, for 30 minutes or so.
Remove to a bowl.
Then cook onions, celery and carrots over medium heat, scraping up fond as you go, until tender and onions are translucent.
Stir in Tomato paste, thyme and summer savoury.
Add mushrooms and continue cooking, stirring often, until mushrooms have released most of their liquid.
Add barley, bay leaf, and Marmite.
Stir in stock and water.
Return beef and any accumulated juices to pan and bring to a simmer.
Reduce heat to low; cover and simmer until beef and barley are tender, about 1 hour.
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Best Homemade Beef Bone Broth Recipe for Carnivore Diet Weight Loss (How to make bone broth) #shorts
????????????Homemade Beef Bone Broth Recipe for Carnivores and anyone else who wants to be badass! I drink this almost every morning and it’s great for your overall health.
Ingredients:
Beef marrow bones (Butcher or WholeFoods)
Salt
Water
Love (always cook with love)
Cooking Gear:
Crock Pot or Instapot
Heat resistant gloves or tongs
Large glass storage container
2 mason jar covers
Parchment paper
Breast milk storage bags
If you’re using an Instapot, the cooking time will be more along the lines 4-6 hours rather than 24-48 hours like I did with my crockpot.
I eat animal based products, mostly meat. I'm a father of 2 boys, husband to 1 wife :), business owner that started carnivore diet to lose weight, increase performance, and to be a better Dad. I always thought that people who did carnivore diet were fitness influencers doing it purely to spite vegans and get attention on the Internet, which is hilarious, but I guess not entirely true because it's been a blessing for me :) The reason I got started on this carnivore style of living is because one day while scrolling YouTube I ran across a @joerogandotnet podcast on @joerogan where Joe talked with @JordanBPeterson about Jordan's carnivore diet experience. Jordan shared his amazing story of changes on carnivore and even shared some of his daughter @mikhaila story overcoming crazy health issues on a strict version of this carnivore diet she calls the Lion Diet. Next I got The Carnivore Code by Dr. Paul Saladino @Paulsaladinomd on audible so I could listen to the how to do this correctly. During my daily lunch breaks I would watch videos by @KenDBerryMD and @ShawnBakerMD to learn more about how to do this correctly and here I am, down 50+lbs, sharing my carnivore diet transformation journey.
Barley Salad with Veggies
Get the Recipe:
⭐️ This easy barley salad with roasted vegetables is a Mediterranean-inspired dish excellent for meal prep, potlucks, and as a nourishing and tasty meal.
⭐️ Ingredients
TO COOK THE BARLEY
1 cup (200 grams) pearled barley uncooked
½ gallon (2 liters) water to cook the barley
½ tablespoon salt to season the cooking water
OTHER INGREDIENTS
1 (9 ounces) (250 grams) zucchini diced
1 (13 ounces) (360 grams) eggplant diced
1 (4 ounces) (110 grams) onion sliced
1 (4 ounces) (110 grams) carrot diced
7 ounces (180 grams) mushrooms halved
4 ounces (110 grams) sun-dried tomatoes diced
½ cup (10 grams) flat-leaf parsley chopped
10 leaves basil chopped
2 tablespoons extra virgin olive oil + 1 tablespoon to roast the veggies
1 large lemon the juice and grated zest
1 teaspoon salt or more to taste
¼ teaspoon black pepper
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️