Barley & Bean With Fresh Mint (Vegan) 1 Recipe
1 Half a cup Pearled barley
3 Half a cup Vegetable broth or stock
2 cup Fresh cooked or canned white
2 tablespoon Fresh mint chopped or 1 tbs
In a medium sauce pan bring the 3.5 cups of vegetable broth or stock
to a boil. Slowly add the 1.5 cup of pearled barley. Reduce heat to
low and cover. Simmer 35 to 45 mins. or until all of the broth or
stock has been absorbed and the barley is tender.
Rinse the kidney beans in a colander or sieve and allow to drain.
Chop the mint.
Add the beans to the cooked pearled barley and cook on low until
heated, approximately 5 minutes. Remove form the heat. Add the mint
and mix well. Garnish with a few mint sprigs.
Serve hot. Makes 4 side dish servings. Reheats well in a microwave.
Posted by "Joseph B. McKay III" <MCKAY_J@a1.eop.gov> to the Fatfree
Dig. Vol 12 Issue 22 11-23-94.
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used
with permission. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV. ~-- 1.80á
to Grain Recipes
Food Tips of the Week
At the start of a diet, people most certainly look at food store and big brand food items labelled 'low in fat'. To do this is far too often a miscalculation, in that an item could be significantly reduced in fats, but nevertheless elavated in calories and carbs.
Some reduced carbohydrate diet pointers:
* Replace sugar with splenda.
Many recipes that need sugar can be modified to make use of splenda instead. It is not exactly the same so you will need to do a bit of trial and error and it may not work for everything, but it gives pretty good results once you have it cracked.
* You can make delicious smoothies by using low carb yogurt.
I know, you can't really describe it as cooking, but if you love smoothies you can make perfectly acceptable alternatives by using low carb yogurt and your favorite fruit. Obviously, you will need to ensure you use fruit that is low in carbohydrates and the whole fruit as the fiber will help.
Super foods containing lycopene
(includes apricots, red peppers & tomato)
Lycopene is a non-synthetic chemical compound and part of the carotenid family of phytochemicals. Lycopene is behind the deep red hue of quite a few foods.
Intrestingly, unlike many nutritional compounds, lycopene does not degrade if cooked, but is in fact increased in efficacy by being heated.
Lycoprene's key value is that it works as an antioxidant and seems to be an asset in the fight to reduce the chances of cancer.
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