Bring on the Barley

Barley is the oldest cereal known to man, dating back over 8,000 years. It was used in Abyssinia, Ancient Egypt, Mesopotamia, Greece, China, Tibet and Nepal where it is still a staple food.

In modern times most barley is used for animal feed. The balance is processed into Malt to be used in the production of beer and whiskey, in malted milk, hot drinks and flavorings for other foods. A small amount is turned into pearl barley, flour, flakes and grits and sold in those forms or added to breakfast cereals, breads, snacks and soups.

Barley is high in Vitamin A and contains phosphorus, magnesium, calcium, iron, sodium, potassium, zinc, niacin and folate. It contains both soluble and insoluble fiber and helps maintain a healthy colon and reduce cholesterol levels. Approx 10% of the barley weight is protein. It has the capacity to lower blood cholesterol and moderate blood glucose levels.

Barley flour can be used in combination with other flours when baking and can be used to thicken sauces and soups. It's advantage over wheat is it's good levels of soluble fibre, whereas wheat is very low in soluble fiber.

Sprout some barley to put in your salads or grow barley grass to add when juicing your fruit and vegetables. Note that green barley juice contains 11 times the calcium in cows' milk and nearly five times the iron content of spinach so it is excellent for Vegans. For information on sprouting barley visit the Sprout People.

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When we eat vegetarian foods, we needn't worry about what
kind of disease our food died from; this makes a joyful meal!
John Harvey Kellogg - Founder of Kellogg Foods

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Grilled Portabellas with Barley and Basil
From BarleyFoods

1/2 cup uncooked pearl barley
1 tbsps olive oil
10 small white mushrooms, finely chopped
5 large basil leaves, finely sliced
2 cloves garlic, finely chopped
1 medium zucchini, finely chopped
1/2 cup finely chopped red onion
1/2 cup finely chopped red bell pepper
1-1/2 tsps salt
1/2 tsp ground black pepper
1/2 cup pecans, toasted and chopped
1/2 cup low-fat Italian dressing
1 tbsp Vegan Dijon-style mustard
8 large Portabella mushrooms, stems trimmed

In small pan with cover bring 1-1/2 cups water to a boil. Add barley and return to boil. Reduce heat to low, cover and cook 35 minutes. In large skillet heat oil over medium-high heat. Add white mushrooms, basil, garlic, zucchini, onion, bell pepper, salt and pepper. Cook 12 minutes, stirring occasionally. Stir in cooked barley. In bowl combine dressing and mustard. Brush Portabella mushrooms with dressing mixture. Grill over medium-hot coals, top side up for 8 minutes. Turn Portabellas and fill with about 1/4 to 1/2 cup barley mixture each. Grill 5 minutes


Banana Barley Cookies
From Living and Raw Foods
by Rose Adams/Jackson Wu

1 1/2 cups barley (soaked)
3 bananas
1 tbsp vanilla
1 cup dates
1/3 cup water
1 cup chopped walnuts

Add a whole peeled orange and 1 tsp. of orange peel to make barley orange cookies.
Put all ingredients in a blender and mix thoroughly (except walnuts). Add walnuts to mixture after blender. Place batter on a teflex sheet. Dehydrate at 100F/40C for approximately 8-10 hours. Be sure to turn cookies after 4 hours.


Barley Bread
From Bob's Red Mill
Contributed by Phyllis Potts

1 tbsp active dry yeast
2 tsp brown sugar, divided
1 cup warm water
2 cups barley flour
1 tbsp vegetable oil
1 tsp sea salt
1/3 cup garbanzo (chickpea) flour

Lightly oil a cookie sheet with nonstick spray and set aside. Place yeast in a small bowl with 1/2 teaspoon brown sugar and 1/2 cup warm water. Put in a warm place to proof. Put remaining 1/2 cup warm water into a large mixing bowl, add 1 cup of barley flour and mix vigorously. Add remaining 1-1/2 teaspoon of brown sugar, oil and salt and mix well. Add softened yeast mixture and beat briskly, then add bean flour and enough remaining barley flour to make dough that can be kneaded. Place on a barley-floured work surface and knead until smooth and elastic. Shape into two round loaves and place on prepared cookie sheet; slash top of loaves diagonally across tops. Let rise until doubled in bulk. Oil tops lightly, if desired, for more crispness. Preheat oven to 350F/175C and bake for 1 hour using middle rack of oven. Remove from cookie sheet onto wire rack and cool. Makes 2 rounds (20 slices)


Barley Water has been popular for thousands of years to improve the complexion and is said to be drunk daily by British Royal family for the same reason. Also nourishing for children, those with digestive problems and when ill. I use this simple Ayurvedic recipe, adding ginger or lemon juice to it.

Barley Water
From Maharishi Ayurveda
This water mixture is for someone who has low agni (digestion). It is very easy to assimilate and nurturing for fat tissue which in turn makes good quality bone tissue.

2 tbsp cracked barley or barley flour
2 pinch salt
4 cups water

Combine above ingredients and cook for about 15 minutes so that it is some what overcooked. Use a filter or strainer to obtain barley water. If you use cracked barley instead of barley flour, you will need to place the mixture in a blender for a few minutes prior to straining.

For Vata body type: add 1/8 tsp whole cumin to barley mixture while cooking.
For Pitta body type: add 1/8 tsp fennel to barley mixture while cooking.
For Kapha body type: add 2 thin slices fresh ginger to barley mixture while cooking.



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