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Leek and Barley Miso Soup (Macrobiotic)
Leek and Barley Miso Soup (Macrobiotic)

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You already are aware of how important it is to have a fit and healthy heart. Of course, if your heart isn’t healthy then the rest of you isn’t going to be healthy too. You already know that getting regular exercise and following a healthy lifestyle both factor greatly into the overall health of your heart. Are you aware, though, that a number of specific foods are great for improving the health of your heart? In the following paragraphs, you will find out which foods are great for your heart.

Believe it or not, beans are truly effective for the health of your heart. The after effects of eating them may not have a pleasant smell, but they’re terrific for the inside of your body. It doesn’t mean, however, that simply eating beans will undo the harmful effects of eating junk foods or make your heart better by magic. What we are saying is that subbing in pinto beans or edamame for the chicken on your salad or eating a soy burger in place of a beef hamburger is a great idea. Thankfully, beans are super tasty and who knows…you might not even moss eating real meat.

There are lots of foods that you can consume that are great for your body. The truth is that each of the foods that we’ve discussed here can help your body in lots of different ways. They are especially great, though, for promoting a healthy heart. Try to introduce these foods into your diet regularly. Your heart will thank you!

We hope you got benefit from reading it, now let’s go back to leek and barley miso soup (macrobiotic) recipe. To make leek and barley miso soup (macrobiotic) you need 10 ingredients and 6 steps. Here is how you do that.

The ingredients needed to make Leek and Barley Miso Soup (Macrobiotic):
  1. Use 1 Leek
  2. Provide 1 medium Onion
  3. You need 50 grams Barley
  4. Provide 1 Carrot
  5. Take 1 Garlic
  6. Take 4 cm Kombu
  7. You need 1 Miso
  8. Provide 1 Green onions
  9. Use 1 Sesame oil
  10. Take 500 ml- Water/vegetable stock
Instructions to make Leek and Barley Miso Soup (Macrobiotic):
  1. Cut the vegetables into bite-size pieces. Finely chop the garlic.
  2. In a pot, pour water or vegetable stock with konbu seaweed. Bring to a boil.
  3. Once it's boiled, add all vegetables, garlic and barley. Simmer over low heat.
  4. When all ingredients have softened (add water if it has reduced), dissolve the miso.
  5. Take out the konbu seaweed, finely chop and return to the pot.
  6. Add a little bit of leek and sesame oil if you like. Done.

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