Creamy coconut breakfast barley with peaches

A delicious summertime breakfast adapted from The Everyday Ayurveda Cookbook. It would be good any time but it has cooling elements to beat the heat, and peach season is short, so take advantage when they are available! In ayurveda, barley is a cooling diuretic and an ideal grain for kapha (the element that governs the body or holds cells together) that is a good source of fiber and good for your intestines.



Ingredients:

  • 1/2 C pearled barley
  • 2-1/2 C water
  • 1 peach, pitted and sliced
  • 2 tsp coconut oil
  • 1-2 pinches of cardamom
  • 1/2 C coconut milk

Directions:

Rinse barley in sieve or collander. Add to a small pot with the water, bring to a boil, reduce heat and cover, cooking for about 25 minutes or until water is absorbed and barley is soft.

While the barley is cooking, heat the coconut oil in a small pan over low heat. Add the peace slices and a pinch of cardamom, and saute until the edges brown slightly.

Add the peach slices (keep some whole for the top if you wish) and coconut milk to the barley, and water if you need it, and blend with a hand blender. Process until smooth and creamy. Pour into bowls, top with sauteed peaches, and enjoy!