OVERNIGHT BARLEY

1 serving, 5-10 minutes total

INGREDIENTS

• ¼ cup hulled barley (raw, rinsed well)

• ¾ cup water or plant milk (almond, oat, or rice milk)

• 1 tbsp chia seeds (optional)

• 1 tbsp finely grated apple (helps soften barley)

• ½ tsp cinnamon 

• ¼ tsp dry ginger powder 

• Pinch cardamom 

• 1 tsp maple syrup (adjust to taste)

• 1 tsp ghee or coconut oil (optional)

DIRECTIONS

Night Before (5 minutes):

1. In a jar or container, combine all the ingredients.

2. Stir well, seal the jar, and leave it on the counter (if your kitchen is cool) or in the fridge (if your house is warm).

Morning (5 minutes or less):

• Quickly simmer the whole jar’s contents in a small pot for 3-5 minutes while you’re getting ready for the day. Add a splash more liquid if needed.

• Taste & adjust sweetness if needed.

• Pack & go!

#vata #pitta #kapha #winter #spring #breakfast #ontheroad #onepotmeal

Notes

• This is sometimes a better breakfast for kaphas or pittas during late winter/spring since barley is a less heavy grain but still satiating.

• If you are really REALLY on the go, you can use barley flakes instead of hulled barley - that way, you don't have to cook it but you should still consume it warm, or at least room temperature - NO COLD FOOD IN THE WINTER/ SPRING MORNINGS!

• Vatas are sometimes aggravated by barley in excess due to its diuretic drying properties. If you are vata, have this in moderation, use plant milk, and add a fat such as ghee or coconut oil.