Barley + brown rice + toasted walnuts = amazing. Thank goodness.
It’s been an indulgent month. Lot’s of socializing, visiting, a wedding, a long weekend, amazing weather… It’s been great. A little, ahem, too great, I realized putting on a summer dress the other day. No worries here.
For me, macro is all about balance. Learning to know myself well enough to feel when I’m in, and out, of it, and then having the tools- both food and lifestyle- to get the balance back.
After a pretty fabulous social month, I can feel that I’m not quite in balance. Don’t get me wrong. I enjoyed every second of getting a little off track, but now it’s time to bring it back to the middle.
A little more quiet time, some walks in the park, earlier bed times, chi kung and maybe some yoga for good measure. Less extreme yin (aka beer on a patio) and more balanced food choices. Enter brown rice and barley. With some toasted walnuts to spruce things up. After all, the middle can be fun and delicious too!!
The barley used in this recipe is hulled barley, which I used for its yummy, chewy texture. Hulled barley is also the most unrefined type of barley available, and therefore has the most nutritional benefits. It has had the hull removed, but still contains the vitamin-rich endosperm and germ layers.