I don’t think there is anything more sad than a lost mitten/glove.
Oh wait! How about a blog that has been neglected for 18 months?
Uh yeah. Sorry about that.
So many amazing activities and success stories and transformations have been going on at Bite out of Life since the last time I posted! I hope you’ve been keeping up by being part of our community on Facebook or subscribing to our newsletter. And shoot me a note and we’ll get you signed up ASAP so you don’t miss out.
2016 is going to be epic:
- NEW programs and services in which you can participate in person or from the comfort of your home (yep – we’re going online in the spring!) with valuable NEW bonus offers and pricing available just for Bite out of Life friends and fans
- introductions to NEW specialists and experts who will add even more depth and breadth to the nutrition and wellness information we share with you
- a shiny NEW look and brand revitalization for BOOL and that includes this blog and website
- and many more great NEW whole foods recipes that will deliver nutritious and delicious taste, simply.
I’m delighted to be back and so glad to be writing about my favourite wellness topics. I hope you’ll keep visiting and letting me know what subjects and themes you’re most curious, concerned or confused about so I can break down the information into practical and usable bites.
Here’s the first of (at least) 52 yummy recipes you’ll see on the blog this year. I made this soup earlier this week when the temperatures plummeted and winter finally arrived in my city. It was inspired by a recipe from the New York Times, created by Mark Bittman.
Mushroom Barley Soup
Prep Time: 45 minutes
- 1 cup dried porcini mushrooms
- ½ pound fresh cremini, button or shitake mushrooms (or a combination), cleaned and roughly chopped
- 1 Tbsp coconut oil or olive oil
- ½ large sweet white onion, thinly sliced
- 2 cloves garlic, finely minced
- 3-4 medium carrots, well scrubbed and chopped in ¼” cubes
- 1 cup pearl barley
- 1 litre beef or vegetable stock
- Salt & pepper to taste
- Water as needed
- Soak the dried mushrooms in 3 cups of very hot (not boiling) water
- Heat the oil in a soup pot and add the onion, stirring and cooking until translucent.
- Stir in the garlic, carrots and then the chopped fresh mushrooms.
- Add barley, and continue to cook, stirring frequently.
- Drain the porcini but reserve the liquid. Before adding to the soup, pick through the porcini and toss out any hard bits.
- Add porcini to the soup pot and pour in stock and the liquid you used to soak the dried mushrooms.
- Bring soup to a boil, then lower the heat to a simmer and cook until barley is very tender, 20 to 30 minutes.
- Add salt and pepper to taste.
Note: barley expands a lot, so you may need to add a bit more stock or plain water if you prefer a broth-y soup.