While decluttering my bookcase I discovered a hidden gem: Parragon Books’ “100 Best Health Foods.”
This book takes an interesting, in-depth look at 100 amazing foods and discusses their healthy properties. That said, Parragon does not bother to go into any sort of detail as to which seasons the foods are from or where they are from, which is great… as the publisher is in the UK and I am not.
Also the recipes in this book are not necessarily for the busy on-the-go people or they don’t really make the healthy food the stand out in the completed dish.
My plan… I’m going to tackle these 100 health foods relative to their seasonality in my area (some are never seasonable here… but I will follow their seasons in the location in which they are grown) and find simple easy recipes that showcase the foods. Which could be great for amazing foods like plums… but not so great for anchovies…
Barley is one of those foods that I just cannot have. It is one of the 3 main grains that contain gluten. Barley is often found in alcoholic beverages as it is the best-suited grain for malting.
Barley contains many amino acids as well as Thiamine, Niacin, Vitamin B6, Iron, Magnesium, Phosphorus and Zinc.
I do not consume barley now; although, I do miss the flavor every now and then.