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 for 2 -3 servings

1/2-cup Hato Mugi

¼ -tsp. sea salt

2 cups red radishes, quartered

Radish tops or equal amount of Dandelion greens, sliced

¼-cup chives, sliced

Vinaigrette:

1-2 Tbsp. extra virgin olive oil

Lime juice to taste or 2-3 drops Lime Vitality essential cooking oil (I get mine here)

Sea salt and pepper to taste 

Preparation:

Wash 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.

        Meanwhile 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 crisp.

Mix all the vegetables together with the Hato Mugi in a serving bowl. 

Add the vinaigrette and adjust to your taste. Let the dish marinate for a bit.

Serve room temperature. Garnish with fresh chives.

                                                                                                                                                                            Hato Mugi References: w.itmonline.org/articles/coix/coix.htm

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Macrobiotic Kitchen: Vegan Kielbasa, Pressed Salad and Roasted Potatoes.

Photo copyright Gabriele Kushi 

This is one of my favorite pressed salads done in 30 minutes: Pickled Chinese Cabbage with Black Sea Salt. Meanwhile I roasted Sweet Potatoes with Carrots and Onions with olive oil and white sea salt in a 340 F oven for about 25 minutes and then sauteed a Vegan Kielbasa (high plant protein) till browned. This is an easy tasty meal.

Pickled Chinese cabbage

2 cups of Chinese cabbage

1/2-teaspoon sea salt – I like this black sea salt

1 tablespoon Tamari- I like this
Dash of Umeboshi Vinegar

Preparation: Wash, dry and slice cabbage in 1/2 inch pieces. Mix with sea salt and press by hand. Then add into a pickle press or press with a rock from 30 minutes to one hour.  Keep in a cool place. Pickles last for up to one week.

For further ideas on how to pickle food click to see this video 

Animal production has a big impact on Climate change.

Plant proteins have different combinations of amino acids as animal proteins, which, when combined (i.e. grains, beans, vegetables), complement each other and are considered 'complete' proteins. These complementary plant proteins do not necessarily have to be combined at the same meal because the body stores amino acids and then draws upon these reserves/pools to make the protein complete. In excess, plant or animal proteins can make the body over-acidic so they also need to be eaten in balance with alkaline-producing foods. 

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