Rediscovering Barley

Jan 25, 2010

With the restrictive diet I'm on right now, I don't have a lot of options when it comes to grains and proteins. On the day-2 rotation of my LEAP diet, I'm allowed barley. I have to admit, it had a been a loooong time since I'd eaten barley and I honestly couldn't tell you if I'd ever cooked it before. I knew I could use it like a rice or quinoa on the days where I'm not allowed those staples. But then it occurred to me that it might actually make a nice breakfast.

So I cooked up a batch of barley pearls, of which bulk can be purchased at your local health food grocery. Takes about 25 min to cook then I just store it overnight. The only dairy I'm allowed on day #2's is goat milk. Which I have to say, I seem to be able to drink just fine without a lot of problems (can't do regular cow's milk without taking a lactaid or buying lactaid milk). So I take about a 1/3 cup of the cooked barley, added about 1/2 cup of goats milk, added a teaspoon of maple syrup and some fresh blueberries. Heat it up for about 1 1/2 minutes and whaalaaa. A pretty yummy breakfast cereal.

Barley is also apparently very good for you. "Barley contains eight essential amino acids. According to a recent study, eating whole grain barley can regulate blood sugar (i.e. reduce blood glucose response to a meal) for up to 10 hours after consumption compared to white or even whole-grain wheat, which has a similar glycemic index. The effect was attributed to colonic fermentation of indigestible carbohydrates. Barley can also be used as a coffee substitute." (Wikipedia)

So there ya go...barley is yummy and healthy...

There are 7 comments for this entry

Leave a comment below »

Carol
Jan 25, 2010
12:05 pm

Great post!! You have inspired me! I have not been cooking enough grains lately!! Most important ... thanks for the reminder. Lovely blog!!! Carol

SerenDippity
Jan 25, 2010
1:32 pm

I understand that Barley is also good for the liver. My daughter was given barley water to drink when she was traveling in Scotland and had a tummy upset. Sounded weird to me, but she said it helped.


along with the book Nourishing Traditions by Sally Fallon.  I’m not totally there yet.  I still have a lot to clean up in my diet. But it makes sense and so far the results are very positive.

I plan on stopping by NHG today to hopefully get potato starts and browse the offerings….  I LOVE that place.

Nick
Jan 25, 2010
6:31 pm

I’m a neighbor of yours over on Groveland. This is one of my favorite soups to make.  The main ingredients are mushroom, barley, and carrots.  Super easy, super good.  If I only I could say the same about my pathetic garden…

Gloria Bonde
Jan 26, 2010
3:28 pm

Good idea about barley. I captured “wild yeast” last summer from my grapes and make my own sourdough bread.(I did a couple of blog post on it) Natural sourdough is low on the glycemic index, but I didn’t read, is gluten off your list?

Leslie Finical Halleck
Jan 26, 2010
4:21 pm

Hey SerenDippity! Yes, I grew up on Raw unpasturized milk,having lived down the street from a farm (in Germany). We walked down to the farm every week and had the farmer fill up our milk can. Never had any problems drinking that! Thanks for the link!

Leslie Finical Halleck
Jan 26, 2010
4:30 pm

Hey neighbor Nick! Thanks for the recipe! I’ll have to adapt it a bit. I’m allowed to have the barley, mushrooms and carrots on the same day, but not the other ingredients. But it sounds great. I’ll figure out how to adapt it.

Leslie Finical Halleck
Jan 26, 2010
4:31 pm

Gloria, I tested just fine for gluten and wheat…but the kicker is I can’t have yeast! So, no bread on the horizon for a while…so sad!

Leave a comment

Back to top

Tips in your inbox

E-Newsletter

Sign up for the E-Newsletter for industry info, gardening trends & tips.