This is a perfect breakfast or snack option for reducing Kapha.
- 1 cup of cooked pearled barley
- 1 tablespoon of raw honey
- 1/4tsp of each -cinnamon, ginger and cardamom (ground together in a mortar & pestle)
(How to cook barley – soak 1 cup of barley overnight, discard water, cover with fresh water (about 1 litre), boil on medium-high heat, stir occasionally to avoid sticking; remove from heat when cooked).
Mix pearled barley, honey & spices together in a bowl.
Serve at room temperature