On a break

I've been hearing a great deal about the Modern Paleo Diet lately. there is a lot of controversy around it, but some claims by its proponents are highly intriguing. Chief among them a reduction of inflammation, particularly later in life. This is huge, as inflammation causes a lot of problems. Arthritis is the most obvious, but it also plays a role in things like cardiovascular (heart) disease.

The big problem is this diet does away with grains and legumes. That means wheat, barley, lentils, beans and rice are out. A quick look at my recipes would show why that is a big issue for me. There's also the turnoff that many Paleo sites stress very simple dishes. Again, you know I like rather complicated recipes. And then there's the whole low-carb, high-protein stuff to consider, especially since Paleo advocates favor animal proteins over vegetable ones (naturally, as legumes are out).

I decided to experiment a bit anyway. But I won't be posting any recipes while I try out Paleo or Paleo-like dishes, and while I research the whole thing further. The recipes I post here must meet all my standards for taste and quality, but also of nutritional value.Since my focus so far has been low-fat, I need to know more about Paleo before I change focus.

I may post updates periodically. But don't count on it. Whatever else happens, I should resume posting next month.

Mushroom Barley Soup

Third time's the charm, it seems.

 

The secret is to use sherry and a little flour.

Ingredients:

500 gr. mushrooms, sliced
1/2 cup barley
1/4 onion, chopped
1 clove garlic, minced
1/2 teaspoon fine herbs
2 Tbsp. olive oil
2 teaspoons all purpose flour
2 liters water
3 chicken bullion cubes, low-fat, low-sodium
1/4 cup sherry
2 bay leaves
Worcestershire sauce to taste
Ground black pepper to taste

Directions:

In a soup pot heat the olive oil, next add the mushrooms and saute for about three minutes. Add the barley (raw), garlic and onion, keep cooking until the mushroom begin to brown, or about 5 minutes. Add the flour and stir well. Keep cooking until the mushrooms are a nice golden brown, or around two minutes more. Reduce the heat to medium and add the sherry. Stir well and cook for about a minute. Reduce heat to low and add the water. Bring to a slow boil. When the water's hot, add the bay leaves and fine herbs. When it begins to bubble, add the bullion cubes.

Let the soup simmer until the barley's tender. Taste from time to time and add pepper and Worcestershire as needed.