Mushroom Barley Buddha Bowl
Transition into Winter
With a nourishing bowl that is garlicky, grounding and bursting with fresh flavour.
Well, transition is one way to look at it . . . after a gorgeous summer with my family on Vancouver Island, September showed up like a slap in the face! Back to school, colder weather, grey days . . . September needed to take a note from Taylor Swift and calm down.
Luckily October brought a little more balance into my household and part of that is in thanks to making simple and grounding meals like this one.
This is the kind of meal that leaves you feeling deeply nourished.
A mix of sweet, savory, creamy and ‘meaty’ ingredients to satisfy all your cravings.
Vancouver Island is home to a plethora of wild mushrooms, just waiting to be picked!
Many of the staff at Good Life Juice are mushroom freaks. They plan foraging missions, share their treasures, and swap fave recipes. Their passion and shroom-thusiasm has totally rubbed off on me!
Last year a forager friend gifted me a sack of mushrooms, this left me wondering ‘what should I do with them all?’ I started experimenting with a mushroom broth that I could freeze and have on hand all year long. It came out AH-Mazing! So of course when we launched our soups and broths this month, I knew it had to be included - so now you can be a shroom freak too!
If you want to step up a recipe and wow your guests, swap out store bought veggie broth for our Mushroom Broth. Pasta sauces, stews, curries . . . put. it. in! ‘Cause it really enhances the richness and flavour of a dish.
Health Benefits of Mushrooms
Boosts immune system
Adaptogenic (help your body adapt to stress by calming your immune system)
Supports adrenal function
Fights Free Radicals (beauty food!)
Ingredients
Makes 4 servings
2 cups uncooked Barley (or grain of your choice)
Medicinal Mushroom Broth (or water)
3 medium sweet potatoes, peeled
1 medium butternut squash, peeled and seeded
200g oyster mushrooms, chanterelles, or a mix
Handful of mixed fresh herbs; sage, rosemary…
6-10 garlic cloves, peeled / crushed. Half for roasted veggies, half for the mushrooms
Butter or coconut oil for frying
2 avocados
Handful of fresh parsley for the end
Salt & pepper for seasoning
Prepare the Barley
Infusing the barley with the incredible flavour and nutrients of our Mushroom Broth takes this recipe to a whole new level.
Cover barley with broth or water in a pot, bring to a boil and cook on medium until soft (20-30 mins).
After it's done, move away from heat and let sit covered for 10 mins
Prepare the Veggies
Garlic and fresh herbs come together to compliment mushrooms beautifully
Peel and cube sweet potatoes and butternut squash, toss in olive oil, 3-6 cloves crushed garlic, salt and pepper, and bake at 400F for 30 mins.
Slice mushrooms into thin strips.
Heat up a frying pan and fry mushrooms on med-high heat until they have released and evaporated all their water (about 5 mins).
Add a generous amount of butter or oil and add crushed garlic then cook for about a minute.
Add mixed fresh herbs and fry until crispy and brown.
Season with lots of salt and pepper.
Halve the avocados and toss the pits. Scoop out the avocado with a spoon and cut lengthwise.
Roughly chop the parsley.
Mix the parsley into the barley with a Tbsp of butter.
Assemble barley, mushrooms, yams and one avocado half into a bowl and enjoy hot.
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XO, Andrea