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

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