Wednesday, March 12, 2008

Normal Day 53 - 125 (Day 110)

The shop said that my transmission is shot. They are going to see if they can locate a rebuilt one. Otherwise, I'll be shopping for a used car soon.

I picked up a bag of Buffalo Barley a couple of weeks ago at the health food store. It has been sitting on my countertop until I decided what to do with it. Today, I threw a bunch of things together that I had on hand and it was delicious and very filling. My boyfriend and I both ate several bowls of it. My 13 year old even had a bowl and liked it.

Black Bean & Buffalo Barley Broth

1 cup Buffalo Barley - rinsed
1 tsp coconut oil
inner leafy stalks of celery - chopped
1/2 large onion - diced
1 clove garlic - crushed
1 bay leaf
2 tsp Better Than Bouillon mushroom base
1 T nutritional yeast
2 T textured vegetable protein (TVP) granules
1 15 oz can black beans - drained and rinsed
1 28 oz can tomatoes (whole or chopped is fine)
freshly chopped herbs: tarragon or parsley is good
freshly grated parmesan

Cook the barley per package directions until done or nearly done. In a 2-3 quart pot, saute the chopped celery in coconut oil over medium heat until the celery begins to soften. Add the chopped onions and saute until translucent. Add the crushed garlic and saute for another minute. Toss in the bay leaf. Fill the pan with water about half way. Mix in the bouillon. Add the nutritional yeast, TVP granules, black beans and the cooked barley. When the mixture comes to a boil add the tomatoes and reduce to a slow simmer. Let the soup slowly cook over low heat until its the way you like it. The barley can soak up a lot of water, you can keep adding more water as desired or needed. To serve, top with freshly chopped herbs or grated cheese.

3 cups air popped popcorn - drizzled with 1 tsp coconut oil and nutritional yeast
4 bowls of Barley Soup (with fresh tarragon)
handful of yogurt candy coated raisins
tortilla chips with cheese sauce, salsa and veggie sausage
1 nectarine

walk 1 hour

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