For the Lord your God is bringing you into a good land—a land with brooks, streams, and deep springs gushing out into the valleys and hills; a land with wheat and barley, vines and fig trees, pomegranates, olive oil and honey; a land where bread will not be scarce and you will lack nothing; a land where the rocks are iron and you can dig copper out of the hills
It’s interesting to read the ancient history of barley, one that’s been around an estimated 8,000 years. Barley is used to make flour, from that ground grain come the “cakes” mentioned in the bible. Although, not sweet, but mixed with olive oil and flattened to bake on stones, like a tortilla.
Moreover, like most grains (if you’re not autoimmune/gluten sensitive/celiac) it’s good for you! Those sensitive to grains can easily substitute a gluten free grain here such as buckwheat or millet. One third cup of barley has 5 grams of fiber and 5 grams of fiber (37g carbohydrate). It also contains a small amount of your B vitamins, selenium, magnesium, and manganese for a good start of energy for the day.
There are so many ways to use barley in recipes. Some examples of using precooked barley for the week are:
Sauté 1.2 cup as breakfast with eggs and spinach onions and red peppers.
Warm in the microwave 1 min. Then combine with tsp cinnamon, 2 tsp honey, and chopped fresh apple, with 6 walnut halves.
Stir-fry with chopped cabbage, onions, carrots, garlic, cumin, allspice, and lean meat of your choice–(pulled pork, lean turkey, lean beef) add precooked barley last.
Notice how you can combine a high carbohydrate grain with fiber and protein as a filler in a dish of low carbohydrate vegetables. This provides a good balance of necessary nutrients…..and much needed energy……for the brain and body to function. Minimizing the serving size of barley to 1/3 cup allows better control of carbohydrate content. Combining with a large amount of vegetables and a very small portion of meat, satisfies and doesn’t make you feel like you’re missing out on something.
Here is a quick Loaded Black Bean and Barley Soup you can serve a crowd.
2 Cans Rinsed Black Beans
1 Cup chopped Leeks
1 Cup Chopped Carrots
3 Minced cloves Garlic
1 Tbsp. Fresh Ginger
1 Cup Chopped Celery
4 Cups Precooked Barley (If you have plenty of time use uncooked)
2 Tbsp. Cilantro (fresh or freeze dried)
2 Tbsp. Cumin
1 Tbsp. Coriander
4 Cups Chicken or Vegetable Broth
2 Cups Water.
2 Tbsp. Olive Oil
Heat a large soup pot over medium heat, add olive oil, chopped onion, garlic, leeks, carrots and ginger until tender (about 10 min). Add the rinsed black beans, broth and water. Add spices barley and simmer about 30 min.
Remember to eat what God put in the garden, it’s good!
Avoid processed food with too much sugar, preservatives, additives, coloring, bleaching agents…..the things you cannot pronounce that are harming your body!Print This Post