I typically love eating meat, but recently, I’ve been craving more and more plant-based recipes. Maybe this Michael Pollan rule finally set in, or maybe it has something to do with the warm weather in San Francisco. Either way, once I saw Candice Kumai’s edamame barley bowl from her upcoming cookbook, Clean Green Eats ($28), I knew I had found a Spring lunch that looked delicious and was in line with my diet these days.
This hearty bowl powers you up with clean, quality nutrition ¡ª hello, energized afternoon! It’s also packed with 22 grams of vegan protein and 58 percent of your recommended fiber for the day; all that protein makes it an ideal meal to refuel your muscles after a tough midday workout, while the fiber supports healthy digestion. Even better, this recipe makes four servings, so lunch is a no-brainer for the following days. All I can say is thank you, Candice.
Candice explains that hulled barley needs to cook for 1 to 1 1/2 hours longer than pearl barley. Adjust your cooking time based on the variety you choose.