Barley Porridge with Dates and Walnuts

Porridge made with barley is not familiar to everyone. This sweet porridge recipe comes from the Sacred Cookbook- Forgotten Healing Recipes of the Ancients. You will find other delicious, little-known old "ethnic" recipes from all over the world in this collection.

Barley Porridge
Serves 2-4

INGREDIENTS:

1 1/4 cups organic barley flour
4 cups almond milk, or other milk of choice
sea salt
6 large medjool dates, pitted and chopped
2/3 cups chopped walnuts
4 tablespoons raw honey (other sweetener, like maple syrup, for children under 1 year)

METHOD:

1. Whisk the barley flour in the almond milk over medium heat in a medium size pot. Be sure to bring all the flour into play and stir until smooth and beginning to bubble.
2. Turn the heat down as boil begins and allow the porridge to simmer gently for about 5 minutes. (Watch to prevent burning, whisk if needed)
3. Remove from heat, salt to taste, and spoon porridge into bowls. Add the dates, walnuts and honey as desired. (And our family always adds berries).

4. Enjoy!

Click below for more yummy, nutritious porridge recipes for the porridge fan and the so-far-uncommitted...

 

Garlic-Ginger Eggplant

This delicious recipe for an Oriental dish, fried Garlic-Ginger Eggplant, is provided by my delightful Facebook friend, Rita Hinds.

Here we go with Rita's recipe for Garlic-Ginger Eggplant:

INGREDIENTS:
1 Eggplant
3 T. fresh ginger
3 T. Fresh garlic
Green chili (I used red pepper flakes)
Scallion onions
3 T. Non GMO Cornstarch
1 tsp. Organic Cane Sugar
Soy sauce or Braggs Aminos
Water

INSTRUCTIONS:

1. Cut up eggplant in bite size pieces(put in bowl) sprinkle with salt and lemon juice. Let it sit for 15 minutes(this formula will draw out excess water)
Pour out water/ rinse and pat dry with towel or paper towel.
2. Coat eggplant with cornstarch. This will depend on how much eggplant you have.
3. Fry eggplant until crispy(the cornstarch makes it crispy). Set aside.
4. Sauté onions, garlic, ginger
5. Add soy-sauce and sugar to the pan and then a little water (this will depend how much eggplant you have to cover with the sauce) then add water and some cornstarch together and add to your sauce pan with the ginger, onion and garlic in the sauce pan. Stir until thickened.
6. Pour over your eggplant.
7. Enjoy
If you have any questions please don’t hesitate to ask in the comment section below.


Rita adds:
I have been on my plantbased journey for about 30 years. It has been a very enjoyable journey. Soon after I made the change I went away to school to learn how to help people change their lives for the better using food, herbs, and water therapy.

I have since learned about the study of Nutrigenomics and how nutrition can have not only an impact on your cells but your genes as well. I realize that our genes are the gun but our choices pull the trigger.

It has been such a blessing to help people make changes and experience a positive impact on their bodies. Enjoy this recipe and may you feel joy and happiness as you eat it!