I’m excited to start the new year with a new blogging opportunity. It’s a good fit for me because it focuses on food and health, much like Be Well, a blog I currently contribute to.
For one of my first tasks, I spent a good part of my weekend doing some research on barley. Pearl barley, pot barley, hulled barley, barley flour, barley grits, and barley flakes, who knew there were so many options? I can differentiate between them all now (and I will, another time). Regardless of the type, barley has some fantastic nutritional benefits, and a Health Canada approved claim to back it up. The claim states that three grams of barley per day helps reduce cholesterol. Mairlyn Smith talked about this at Be Well Connect.
I also learned it is a great option for breakfast. I’m heading into a very hectic week so I’m putting what I learned in my barley research to use and starting my day off and my week off with a healthy, filling breakfast.
My inspiration for it was this recipe. I used pearl barley which has a lower cooking time, and replaced the hazelnuts with sliced almonds and omitted the chocolate. I also put half of the barley aside to make mushroom barley risotto tonight.