Recipe/Inspiration: Beautiful Barley Warm Salad

This Barley Salad was so delicious and reminded my very much of my Confetti Rice (another huge hit!). I've only recently developed a love of barley, and the balance it brings to pitta and kapha. This dish left me feeling light but satisfied- perfect for the summertime! And the torn up basil: yum! Ayurveda discourages anything besides fresh food, but I was in a pinch, so the frozen peas made due. The important thing is that I ate it mindfully and with joy in the varied tastes that delighted my palette, which goes a long way in terms of aiding digestion.  I paired the warm salad with a roasted beet and a bean soup. (see photo below) Perfect. A little advice about Barley from Joyful Belly.com (another site for Ayurvedic recipes)

"Barley is a strong diuretic ideal for Kapha. It also 'liquifies' the blood due to the presence of alkylpyrazine, thus cleansing the blood of impurities. Barley is a laxative but hard to digest."

Because Barley is harder to digest, many with sensitive digestion would be wise to switch the barley to basmati rice or quinoa in this recipe. 

Note: I call this an 'Inspiration' because I'm not giving exact measurements. Use your eyes and hands to find the right portions for your taste. Start with adding only small amounts if you're unsure at first. Slowly you'll be like me: almost incapable of following a recipe! ;) 

1 part pearl barley  

3 parts water or vegetable stock

shredded cabbage 

frozen peas

yellow onion, chopped

ghee

small sprinkle of spices of your choice: I used fennel, cumin and a touch of mustard seeds

pumpkin seeds

fresh basil, torn into small pieces

salt to taste

Rinse barley, then cook as you would rice in the water. It will take approximately 45 minutes; add more water if needed. When barley is cooked (tender with a little chewy touch), uncover and stir in cabbage & peas and continue to stir until all water has evaporated and cabbage has turned bright green as in photo above. Meanwhile, in a small pan, melt ghee then add spices. Once mustard seeds pop (or after 2 minutes if not using mustard seeds), add onion, stir and saute until translucent. Stir in onion & spices into cooked barley and vegetables. Taste and only as much salt as is absolutely necessary. Toast pumpkin seeds in same small pan over medium heat until they plump. Sprinkle seeds and basil on top of barley. Combine and enjoy! 

• Vata: Use basmati rice instead of barley. Use less cabbage. 
• Pitta: Good! Minimize salt. 
• Kapha: Great! Use more spices.