Barley & Berries

It’s berry season!

An Over Night Recipe

Spring and barley go together like chocolate and caramel! They just BELONG together. As a cooling diuretic, barley is great for kapha season. It reduces blood sugar, aides fat metabolism, helps release bile from the liver and gallbladder and lowers cholesterol. It holds the appetite for a long time, therefore supporting many poeples goals of dropping a few pounds in preparation for the upcoming swimsuit season! Berries, rich in fiber and antioxidants, move lymph and cleanse the liver. Such a great combo for the spring season!

This overnight recipe makes for a quick and easy breakfast, helping us honor breakfast as the second largest meal of the day and keeping us full and satisfied until lunch!

Enjoy!

INGREDIENTS:

1 cup pearl barley

1 quart milk of choice

½ teaspoon salt

1/2 teaspoon each ground cinnamon, ginger and cardamom

2 cups mixed berries (can use frozen)

Heat over to 180F.  Pour all ingredients except berries into a 2 quart oven-proof dish and stir.  Place dish in over and close door to sit overnight.  If using frozen berries, pour frozen berries into a wide shallow dish & place them in the fridge to thaw overnight. 

In the morning, remove barley porridge from oven and turn oven off.  Serve porridge with thawed berries.

Optional: Use a crock pot or Vita Clay.