Welcome to Gabriele Kushi's Kitchen blog. I write books and consult about wellness and natural foods. My specialty is the Macrobiotic yin yang system. I blog my favorite seasonal recipes and talk about the places I visit. My website is www.kushiskitchen.com
Follow by Email
Wednesday, May 18, 2016
Hato Mugi Barley Salad with Lime Vinaigrette
Hato Mugi (a/k/a
Job’s Tears or Chinese barley) is a gluten free barley type whole grain. Scientists have
identified a compound coixenolide that suppresses cancer cells and another,
germanium that has anti-carcinogenic properties. Barley is also known to help
with diabetes, by controlling the blood sugar level. Among other things, the
rich fiber content helps reduce blood cholesterol, improves colon function and
promotes weight loss.
Ingredients for2 -3 servings
-tsp. sea salt
cups red radishes, quartered
tops or equal amount of Dandelion greens, sliced
Tbsp. extra virgin olive oil
juice to taste or 2-3 drops Lime Vitality essential cooking oil (I get mine here)
salt and pepper to taste
Hato Mugi thoroughly
and soak for 6-8 hours or overnight. After soaking rinse and replace water.
Bring to a boil add sea salt and simmer till Hato Mugi is soft and texture is
to your liking, about 20-30 minutes. Remove and set aside.
wash radishes and radish greens
and separate stems from leaves. Slice greens into very thin pieces. Slice
radishes. Steam the radishes and greens separately slightly, leave them still
all the vegetables together with the Hato Mugiin a
the vinaigrette and adjust to your taste. Let the dish marinate for a bit.
room temperature. Garnish with fresh chives.