GUEST FEATURE: J-Lo ( aka the HPP Guru) ‘s Healthy Hot Pot (Vegetarian)

J-Los Hot Pot

OH my GOODNESS. This dish is seriously yummy and so nutritionally dense. J-Lo, my coworker, surprised me with a bowl of this amazing dish today at work. I had to ask her to share her recipe!

With no added sugar…. I give you my version of a hot pot. No rice noodles are used in this dish either. This will ensure you get the most nutrition coming from the barley!


4 cups low sodium veggie broth

1 28oz can diced tomatoes

1/4 cup Apple cider vinegar

2 tbs sriracha sauce

1/2 head Savoy cabbage thinly chopped

2 cups chopped oyster mushrooms

2 Chinese eggplants diced into quarters

1 yellow onion

1 tbsp dried basil

Coarse Salt and pepper

1/2 cup chopped fresh cilantro (optional)

1 cup pot barley

1 package (12 oz.) medium or firm tofu cut into 1×1 cm cubes


Combine broth, tomatoes, vinegar, sriracha sauce and 1 cup water in large pot. Add vegetables, cover and bring to a boil. Add basil and barley and reduce heat to a simmer. Cook for 20 min. You can cook longer if you like softer barley but I like mine a little crunchy.

Taste and add salt and pepper as needed. Don’t under season. This is a big mistake people make. I added approximately 1 tbsp of salt and 2 tsp cracked pepper.

Add tofu and simmer for 5 min more.

Turn off heat and add cilantro.

Serve and enjoy!

Don’t be alarmed if it thickens tomorrow. That’s just the barley absorbing more liquid. 🙂


Everyone this is a must-try dish! A big thank-you to J-Lo for sharing…You da best! 


Published by Brooke Bliss, BScFN, RYT-500

My name is Brooke Bliss. I am a yogi, traveller, and food enthusiast. I am a graduate of Western University's B.Sc. Honors Nutrition & Dietetics program and a 500-hour certified yoga teacher. I love to share my healthy, whole-food recipes, nutrition facts, yoga and lifestyle tips. Thank you for stopping by my page. Namaste :)

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