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Dr.Weil Barley & Vegetable Soup Recipe
Barley has been cultivated since the Stone Age and was fermented to make beer soon after. Folk medicine prescribed the use of barley water as a tonic during convalescence. “Pearl” barley is the name of the grain when it’s been polished, after the husk and bran have been removed. It’s the form most commonly used in soups. Enjoy this healthful, old-fashioned, hearty soup!
Food as Medicine
Barley is high in healthy carbs, has a moderate amount of protein, and contains calcium, phosphorus and B vitamins. With its emphasis on vegetables and absence of meat, this soup is a natural fit for those who want to promote heart health.