(First Three of) Ten Foods That Will Rock Your Socks Off

November22

Someone once said to me: “For ultimate good health, instead of focusing on what you should be eliminating from your daily diet, focus instead on consuming the foods that will increase your wellness”.  Darn it, who was it who said this to me?  I am going to have to search out some “menopause-brain” restoration foods, so that I can remember.

This concept has always been of interest to me, but it seemed so very complicated to put into practice, until I met Mairlyn Smith, that is.  Mairlyn is the most accessible best-selling cookbook author I have encountered. She speaks plain language in a first hand manner and you instantly trust her knowledge and her advice.

Recently, D and I got a “speed-dating” style opportunity to hear what she has to say about including 10 particular foods that will  “rock your socks off”.

1. Barley (and other insoluable fibres).  These are considered gut-healthy fibers because they add bulk to the diet but do not dissolve in water, so they pass through the gastrointestinal tract relatively intact, and speed up the passage of food and waste through your tummy. Other natural sources are whole wheat, whole grains, wheat bran, corn bran, seeds, nuts, couscous, brown rice, bulgur, zucchini, celery, broccoli, cabbage, onions, tomatoes, carrots, cucumbers, green beans, dark leafy vegetables, raisins, grapes, fruit, and root vegetable skins.

2. Oats suck up “bad” blood cholesterol and major toxins like mercury.  I know from other reading, that these foods include oatmeal, oat cereal, lentils, apples, oranges, pears, oat bran, strawberries, nuts, flaxseeds, beans, dried peas, blueberries, cucumbers, celery, and carrots.

3. Mushrooms and other vitamin D rich foods (salmon, tuna, soy, fortified foods like oj, low fat milk, and cereal) protect your lungs and up your immune system.  And because I am the age that I am, I need vitamin D to help my body absorb the calcium rich diet that will ensure my bone health, as I further “blossom” and mature.

While Mairlyn was chatting with us in her unique style (she is also an alumnus of the Second City Comedy Troupe) we got to sample a barley risotto.  Since I have never cooked with barley (except for a couple of soups), I started some recipe book browsing (I don’t happen to have copies of Mairlyn’s, but I am putting those on my Christmas list) and rediscovered  a cookbook that my friend Laura had gifted to me entitled Eat Well-healthy ways to enjoy the foods you love from Williams-Sonoma. 

I plan on making this delicious looking barley risotto soon.

5.0 from 1 reviews
Barley Risotto with Mushrooms and Greens
Author: 
Recipe type: Main
Cook time: 
Total time: 
Serves: 4
 
Barley has a pleasantly chewy texture and a sweet, nutty flavour.
Ingredients
  • 6 c chicken broth
  • 1½ T canola oil
  • 1 chopped onion
  • 1 clove garlic, minced
  • 2 c sliced mushrooms
  • ea salt and freshly ground pepper
  • ½ c dry white wine
  • 1 c barley
  • 3 c arugula
  • ½ c Parmesan cheese
Instructions
  1. In a medium sauce pan, over medium high heat, bring broth to a simmer.
  2. Turn off heat, cover and keep warm.
  3. Heat oil in a large saucepan over medium high heat.
  4. Add onion and garlic and cook, stirring frequently, until onion is soft, about 5 mins.
  5. Add mushrooms, salt, pepper.
  6. Cook, stirring frequently, until mushrooms release their juices and start to brown, 4-5 mins.
  7. Add wine and bring to a boil for 1 minute.
  8. Add 5 c of hot broth and the barley.
  9. Cove and simmer over medium low heat, stirring occasionally and adding more broth ¼ c at a time if barley becomes dry, until barley is tender, about 45 mins.
  10. Stir in arugula and more broth, if necessary.
  11. Cooked, uncovered until greens are wilted, about 2 mins.
  12. Stir in Parmesan and season to taste with additional s & p.
  13. Serve at once.

And the recipe incorporates more than just barley from the food list.  Check back soon to see what they are.

Oh yea, it was Sister #3!  Perhaps I remembered because I had a orange with my Greek yogurt and bran (and vitamin C is good for the brain)!

Kath’s quote: “Among the liveliest of my memories are those of eating and drinking; and I would sooner give up some of my delightful remembered walks, green trees, cool skies, and all, than to lose my images of suppers eaten on Sabbath evenings at the end of those walks.”-Mary Antin

Love-that is all.

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posted under Cookbooks, Entrees
5 Comments to

“(First Three of) Ten Foods That Will Rock Your Socks Off”

  1. Avatar November 22nd, 2012 at 3:59 pm Leanne Says:

    Great recap! Can’t wait for the rest of the Mairlyn’s 10 foods! Love the picture with the Be Well tin and recipe book!!!


  2. Avatar November 22nd, 2012 at 4:19 pm Kathryne Says:

    Leanne-is that really the way Mairlyn’s name is spelt? I thought it must have been a typo. I’ll correct it ASAP if you confirm.


  3. Avatar November 23rd, 2012 at 7:34 pm Sister #3 Says:

    Too funny. When I read this post I thought to myself, “that sounds like something I would say” but I couldn’t remember if I had. … I think I better go have some brain food too! We must be getting old.


  4. Avatar November 23rd, 2012 at 8:14 pm Kathryne Says:

    We might be aging be we are getting more and more charming, don’t you think?


  5. Avatar December 5th, 2012 at 7:12 pm Ten Foods You Should Be Eating More Of « Good Sources Of Calcium Says:

    […] Barley (and other insoluble fibres). These are considered gut-healthy fibers because they add bulk to the […]


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