Why This Supports Inflammation & Longevity

Mushrooms contain beta-glucans that modulate innate immunity and reduce excessive inflammatory signalling.

Pearl barley provides additional beta-glucan fibre, supporting glycaemic control and lowering CRP.

Red cabbage is rich in anthocyanins that reduce oxidative stress and support vascular integrity.

Thyme contains thymol and carvacrol with antimicrobial and anti-inflammatory properties.

This is immune-modulating, microbiome-supportive and antioxidant-rich — ideal for chronic inflammation control.

Ingredients (Serves 4)

1 tbsp olive oil
1 onion, chopped
2 garlic cloves, crushed
300g mixed mushrooms
200g pearl barley
750ml vegetable stock
1 tsp fresh thyme leaves
¼ red cabbage, finely shredded
1 tbsp apple cider vinegar
1 tbsp olive oil
Sea salt and black pepper

Method

Heat olive oil, soften onion, add garlic and mushrooms and cook until softened.

Stir in barley and thyme. Add stock and simmer 35–40 minutes until tender.

Mix cabbage with vinegar and olive oil.

Serve hotpot with fresh slaw on the side.