Sweet Tarragon Barley Cereal – A Delicious Breakfast

Benefits for Barley

Blood Sugar

Eating barley for breakfast can provide benefits to your blood sugar levels. Partially because of the eight kinds of essential amino acids that barley has, studies have found that regularly ingesting barley (the whole-grain kind) can actually control your blood sugar levels. Regularly eating barley can lessen the usual blood glucose reaction that people typically get after eating a meal. These blood sugar-reduction benefits were observed for up to 10 hours after each meal in people who regularly ate barley, and these observations were based on comparisons to other things such as whole-grain wheat or plain old white wheat.

Dietary fiber

The content of dietary fiber in a moderate serving of barley, such as 100 grams, also constitutes another benefit of eating it for breakfast. The dietary fiber in barley packs quite a punch, as the above serving size would equal nearly 16 grams of fiber. Fiber is essential to basics that people take for granted, such as successful and effective bowel movements, and also helping you feel full longer, which goes a long way toward helping you manage your weight.

Source of Zinc

The final benefit of eating barley for breakfast is the amount of zinc you get by eating it. Zinc is a vital element that has advantageous effects on the human body. It’s been proven as a healing element in that it contributes to speeding up healing after an injury.

This sweet tarragon barley cereal recipe is a total breakthrough recipe that shows you guys how easy and fun it can be to eat barley this way. Most of us gave up having any type of milk on cereal long ago. But finding a good tasting substitute is a challenge. This recipe includes”barley milk”, which adds a new dimension of enjoyment to the cereal – its flavorful, sweet from the tarragon and the barley itself, warm and satisfying.

1/2 cup of Hulled or Pearled barley ( you can also use quick – cooking barley also for this recipe)

few leaves of Tarragon

1/2 tsp of Ginger powder

2 tsp for Ground Flax-seed

1 tsp of Ground Cinnamon powder

1/2 cup of raisins and Walnuts

1/2 cup of berries

Cook the Hulled barley according to the instructions on the packaging with a few tablespoons of tarragon and add ginger to taste as it cooks. Make sure to use enough water so after the barley is cooked, you can strain the broth and use it for milk. Once its cooked, top it with cranberries, blackberries, strawberries(if you have), and walnuts – sprinkle with some more ginger powder if you desire and ground flax seed (for some hedonistic crunch) and serve it with warm Sweet Tarragon Barley Milk.