Creamy Beet Barlotto

• Meat

  • 1/2 cup Hemp hearts

• Produce

  • 1 Beet, medium
  • 1 Garlic clove
  • 1 Lime
  • 2 Mint, leaves
  • 1 Mint, Mixed seeds and fresh leaves
  • 1 Onion

• Canned Goods

  • 2 cups Vegetable stock, low-sodium

• Pasta & Grains

  • 1 cup Barley, whole

• Oils & Vinegars

  • 1 tsp Coconut oil

Found on theawesomegreen.com

Description

Ingredients

• 1 cup whole barley
• 2 cups low sodium vegetable stock
• 1 onion, finely diced
• 1 lime, peeled
• ½ cup hemp hearts
• 1 medium beet, peeled
• 1 garlic clove, crushed
• 2-3 mint leaves, crushed
• 1 tsp coconut oil
• Mixed seeds and fresh mint leaves, to garnish

Directions

• Slice the beet and lime to fit into your juicer, then process to obtain fresh juice.
• Transfer into the blender together with the hemp hearts and process to obtain a creamy sauce.
• Heat the olive oil into a medium sauce pan and add the onions.
• Fry for three minutes until translucent, then add the garlic and cook for a few seconds.
• Add the barley and mix to combine.
• Gradually add the stock, ½ cup at a time, while stirring continuously, until all the stock is absorbed.
• Add beet-hemp sauce and mint leaves, and mix to incorporate.
• Season with freshly ground black pepper, garnish with seeds and mint leaves and serve warm.