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"surprisingly delicious! even my picky pants hubby liked it. I subbed basil with rosemary and added scallions, probably..." -  SEE MORE REVIEWS & COMMENTSAbout the Author: John Immel, How to Make Barley with Basil & AvocadoSERVINGS: 1 PREP TIME: 5 MINUTES COOK TIME: 60 MINUTES MEAL: STYLE: PREPARATION: INGREDIENTS
PREPARATIONBegin with boiling the barley with a teaspoon of pepper and salt. As the water comes to a boil, reduce heat and stir accordingly. Peel, dice, and mush the avocado until the green color has become consistent, blended and soft. Once the barley has also softened, remove from heat and allow to cool. Once cooled, coarsely chop the barley (in half or quarters). Gently begin to mix the avocado and basil blend in with the grains, being careful and patient not to smush the barley. Perhaps envisioning the avocado filling the spaces between the oats, creating a dish that is both dense and grounding. Garnish with more barley if you so desire, sit and enjoy. How Can Barley with Basil & Avocado Make You Feel Great?AYURVEDIC ANALYSISWHAT IS BARLEY WITH BASIL & AVOCADO?WHY SHOULD YOU EAT AYURVEDICALLY?Eating Ayurvedically makes you feel nourished and energized. An Ayurvedic diet is tailored to your individual body type and the specific imbalances you are working with at any given time. Foods that supplement your specific body type’s needs and digest easily create your menu. Watch as you eat less but feel more satisfied because what you are eating truly nourishes you. Since Ayurveda believes all disease begins in the digestive tract, food is your first medicine. By eating a healthy diet that’s ideal for your body, you experience optimal health.Is Barley with Basil & Avocado Good for Me?MEDICINAL QUALITIES
MEDICINAL PROPERTIES Experiences are Personal
Experiences vary according to the person and constitution. Individual results may vary.
The list of actions below has not be approved by the FDA and should not be used to treat a medical condition.Digestion: Quenches thirst QUENCHES-THIRSTAn herb or substance that relieves thirst.Energy Vitality Strength: Nutritive NUTRITIVEAn herb that is strengthening and nourishing.Heart & Circulation: Vasodilator VASODILATORA vasodilator is an herb that widens the blood vessels by the relaxation of smooth muscle cells within the vessel walls, thereby increasing circulation systemically or to a local area.Kidney & Urinary: Diuretic DIURETICHerbs that promote urine formation, thereby flushing the kidneys and urinary tract while eliminating any excess water retention. As diuretics reduce water retention, they are often used to reduce blood pressure.Liver & Gall Bladder: Livotonic , LIVOTONICAn herb that strengthens the liver. It is helpful for people with a history of substance abuse, chronic liver issues from hepatitis and hemolytic anemias.Cholagogue CHOLAGOGUECholagogues stimulate the release of bile from the gall bladder for improved digestion.Lung and Sinus: Demulcent DEMULCENTHerbs that coat or form a soothing film over a mucous membrane, relieving minor pain and inflammation of the membrane.Skin Care & Beauty: Skin Tonic SKIN-TONICAn herb that strengthens and nourishes skin, improving tone, color, moisture and complexion.Bowel-Poop-Elimination: Relieves burning RELIEVES-BURNINGHerbs that soothe a burn or reduce an internal burning sensation, such as aloe vera.Are you struggling with your health?Learn how to feel your best by balancing your diet in just a week.How to Use Food AyurvedicallyHOW DOES EATING AYURVEDICALLY MAKE YOU FEEL?Eating Ayurvedically makes you feel nourished and energized. Food digests with ease when right for your body type (dosha). Healthy digestion is seen as the cornerstone of well-being in Ayurveda. Healthy digestion generally prevents illness. If you do get sick, a strong digestive fire reduces the severity of illness and increases your resilience. It also improves your mood. Once you begin eating Ayurvedically, you will feel refreshed, vital and strong. View Other Recipes for
This recipe is recommended for Spring. Check out these other Spring recipes here.
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