Lately, I’ve been making my way back to the gym more regularly and adding more cardio into my routine. Partly because movement feels good. Partly because my perimenopausal body has apparently decided to collect a few extra “souvenirs” around the waistline and I have lovingly informed my love handles that their services are no longer needed. 😉 Barley and Whole Mung Beans. In Ayurveda, barley is considered one of the more supportive grains when we want to reduce excess Kapha (love handles) the qualities of heaviness, sluggishness, water retention, mucus, and accumulation. Barley has both a sweet taste and an astringent taste. The sweet taste is nourishing. It helps build and sustain body tissues, supports strength, and gives a steady feeling of satisfaction. The astringent taste has a very different effect. It is drying, tightening, and absorbing. This makes barley especially useful when there is excess moisture, heaviness, or congestion in the body. Because of these qualities, barley is traditionally valued in Ayurveda for supporting healthy weight management, reducing water retention, clearing excess mucus, and creating a lasting sense of fullness without feeling heavy. Whole mung beans bring their own intelligence to the recipe. They are nourishing, cleansing, and generally easier to digest than many other legumes when prepared properly. And this part matters: Both barley and whole mung beans need to be soaked for about 8 hours before cooking. Without soaking, they can be much harder to digest, which defeats the whole purpose. Your Recipe HERE