CRISTINA’S COCONUT CEREAL
The cooling aspect of the coconut milk helps the body balance excess heat and supports healthy digestion. Adding barley and mung beans makes this a well rounded meal for healthy digestion.
[cooked-sharing]
Ingredients
½ cup of Chinese barley
½ cup of mung beans
1 can coconut milk (13.5 fluid ounces)
Blueberries, Raspberries, Strawberries, or Bananas (optional)
Walnuts (optional)
Cinnamon, to taste
Honey or maple syrup, to taste
Directions
1
In a bowl, combine chinese barley and mung beans; and rinse several times. After rinsing, add water and soak for 30 minutes.
2
In a pot, add the can of coconut milk; then fill the can with water and add to the pot. Bring coconut milk and water to a slow boil.
3
Drain chinese barley and mung beans and add to pot.
4
Reduce heat to simmer/slow boil, partially covering the pot (allowing air to escape. Cook/simmer on low for 35-40 minutes.
5
Serve in a bowl with your choice of berries, nuts, cinnamon, honey, maple syrup.
CategoryFruit, Grains and Noodles
Ingredients
Ingredients
½ cup of Chinese barley
½ cup of mung beans
1 can coconut milk (13.5 fluid ounces)
Blueberries, Raspberries, Strawberries, or Bananas (optional)
Walnuts (optional)
Cinnamon, to taste
Honey or maple syrup, to taste
