Sweet Mung Bean and Barley Breakfast Treat

Healing Recipes

This combo was inspired by a Puerto Rican breakfast porridge.  Enjoy alone, with raisins or even sauteed bananas or mango! See my blog posts to review basic prep for barley and mung beans. I recommend you make a pot of each at the beginning of the week for ease and enjoy different preparations each day.  In general, barley and mung beans have a neutral flavor and can be seasoned/spiced in any which way to stand alone or accompany other fruits and veggies.

Tips:

Make your mung beans and barley at the beginning of the week for ease and enjoy them in different ways each day.

This recipe calls for already prepared mung bean and barley.

1-cup uncooked mung beans or barley will last a couple of days/recipes

This recipe calls for coconut milk. Make sure you use the canned coconut milk for cooking, not the kind in a carton in the fridge section

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Ingredients:

~Mung Beans

~Barley

~Coconut milk

~Cinnamon

~Brown sugar

~Fruits of choice like sauteed bananas or mango (optional)

Directions:

Combine the desired amount of mung beans and barley to a pot.  

Add 1/2 can (less or more depending on how creamy you like it) of coconut milk: must use the coconut milk for cooking, not the kind in a carton in the fridge section

Bring to a simmer

Add in a sprinkle of cinnamon and brown sugar to taste

Top with fruit (optional)

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