Inspired by traditional Italian risotto, this is a comforting and nourishing dish that’s easy to prepare and packed with anti-cancer nutrients: immune-boosting mushrooms, onions and garlic with their multiple cancer-protective effects, anti-inflammatory thyme and pasrley, and barley, a very low-glycemic grain that’s a rich source of fibers (which nourish our healthy intestinal bacteria and help to lower cholesterol), estrogen-balancing lignans and anti-cancer mineral selenium.
I thoroughly enjoy mushrooms—in fact, I actually crave them. It’s likely that this craving can be traced to my Italian culinary heritage—we often add mushrooms to pizza and pasta dishes, but we find them equally delicious in soups, stir-fries, and salads. In addition to the common white button mushroom, we also search for maitake, morel, oyster, portobello, shiitake, and any other unique varieties that appear at our local farmer’s market or natural foods store.
Both wild and cultivated mushrooms have been prized for their nutritional and medicinal benefits for thousands of years. In fact, in ancient China, certain medicinal mushrooms were so rare that they were reserved for royalty only. Today, medicinal mushroom extracts are one of the most researched natural medicines in the world. These concentrated extracts have demonstrated profound health promoting and disease inhibiting effects, and show promise for preventing and treating cancer, Alzheimer’s disease, cardiovascular disease, and diabetes. I’ve been so impressed with the research findings on mushrooms that I’ve added mushroom extracts to several of my nutritional formulations. Continue reading