Barley Tea or Coffee Substitute

[Guest guest]

Instructions for making healthy barley tea and also how to roast barley to make

a barley coffee substitute:

 

Barley is one of the oldest known cereal grains to be cultivated by man.

Historically known as a number one food source, barley was a staple of the Roman

gladiators, said to give strength and durance to body and soul. The Latin name

for barley is hordeum vulgare, which is derived from hordearii, meaning

gladiator.

 

Aside from being a popular comfort food throughout the world, barley is highly

regarded for its many healthful properties. Studies have indicated that barley

has the capacity to lower blood cholesterol and help moderate blood glucose

levels. It is high in fiber, rich in vitamin B, thiamine, riboflavin, niacin,

and is a source of calcium, protein, iron and phosphorus.

 

Known as Mugisha in Japan and Horicha in Korea, roasted barley tea is a very

popular hot weather beverage that’s noted for cooling down the body and

cleansing the system. Barley-based teas are used as treatment for hemorrhoids,

inflammatory arthritis and are believed to reduce toxicity and side-effects of

radiation and chemotherapy.

 

In Grandmother’s house the humble drink was a favourite pick in wintertime for

ridding chilblains and a number one remedy for cold and flu. I still depend on

it for breaking up congestion, phlegm and other symptoms of the nasty seasonal

bug.

 

For treating fever, grandmother has it written that the tea should be sipped

cold. For inflamed mucous membranes I find it is more soothing when taken warm.

Because barley contains hordenine, a substance noted as useful treatment for

asthma and bronchitis, it can help bring relief to sufferers.

 

Herbalists use barley concoctions to treat gravel stones and flush out kidneys

and for centuries Old World doctors have recommended plain barley water (recipe

below) as a first food for babies and for bedridden patients whose stomachs

cannot handle solid foods.

 

To make barley tea — heat a cast iron skillet until a drop of water sizzles when

dropped into pan. Measure barley (use pot or pearl barley—pearled barley being

more refined than pot barley but making no difference to the tea) into a sieve

and rinse under cold running water. Pat dry with paper towels. Put barley in

skillet and dry roast, stirring constantly with a wooden spoon for even

toasting, until it turns golden.

 

Remember, over-roasting will produce a coffee-like drink! If you want a

caffeine-free coffee substitute, roast the barley until it is brown. Cool and

grind. Then roast again until fragrant and very dark-- but not burnt. Use in

place of regular ground coffee, experimenting with amounts until desired

strength is reached.

 

When barley is roasted, empty into a saucepan and add boiling water. Cover and

simmer 15 minutes. Remove from heat and let steep 3 minutes. Although some folks

strain the tea and discard the barley, I like to serve it in the old-fashioned

manner like Grandma did with a generous scoop of barley added to each cup and a

spoon on the side for getting up the tasty settlings.

 

Honey and lemon can be added to help sooth sore throat and I find that a

teaspoonful of sea salt stirred into a glass of cold barley tea or water makes a

soothing gargle.

 

To make plain barley water — put two ounces of barley into a small saucepan

along with 1-1/2 pints of water. Bring to a boil. Reduce heat, cover and simmer

for 6 minutes. Strain through cheesecloth, forcing out all the juice. Barley

water is a very nutritious cooling drink that helps bring down fever. It is also

useful for those suffering from bronchitis and asthma.

 

 

 

 

" Diamond hard promises and million dollar bills.

All the nights wasted in the Hollywood Hills. "

Source: Courtney Love - Sunset Strip

 

 

FareChase - Search multiple travel sites in one click.

 

 

[Guest guest]

Donna, you always read my mind.

Thanks so much for posting this.

Since I am quitting smoking I have given up the morning coffee. Also that

morning coffee does give you mouth crud syndrome.

I am gonna try this.

hugs,

Chanda

-

purplepassion

GROUP

Monday, October 31, 2005 10:15 AM

Barley Tea or Coffee Substitute

 

 

Instructions for making healthy barley tea and also how to roast barley to

make a barley coffee substitute:

 

Barley is one of the oldest known cereal grains to be cultivated by man.

Historically known as a number one food source, barley was a staple of the Roman

gladiators, said to give strength and durance to body and soul. The Latin name

for barley is hordeum vulgare, which is derived from hordearii, meaning

gladiator.

 

Aside from being a popular comfort food throughout the world, barley is highly

regarded for its many healthful properties. Studies have indicated that barley

has the capacity to lower blood cholesterol and help moderate blood glucose

levels. It is high in fiber, rich in vitamin B, thiamine, riboflavin, niacin,

and is a source of calcium, protein, iron and phosphorus.

 

Known as Mugisha in Japan and Horicha in Korea, roasted barley tea is a very

popular hot weather beverage that's noted for cooling down the body and

cleansing the system. Barley-based teas are used as treatment for hemorrhoids,

inflammatory arthritis and are believed to reduce toxicity and side-effects of

radiation and chemotherapy.

 

In Grandmother's house the humble drink was a favourite pick in wintertime for

ridding chilblains and a number one remedy for cold and flu. I still depend on

it for breaking up congestion, phlegm and other symptoms of the nasty seasonal

bug.

 

For treating fever, grandmother has it written that the tea should be sipped

cold. For inflamed mucous membranes I find it is more soothing when taken warm.

Because barley contains hordenine, a substance noted as useful treatment for

asthma and bronchitis, it can help bring relief to sufferers.

 

Herbalists use barley concoctions to treat gravel stones and flush out kidneys

and for centuries Old World doctors have recommended plain barley water (recipe

below) as a first food for babies and for bedridden patients whose stomachs

cannot handle solid foods.

 

To make barley tea - heat a cast iron skillet until a drop of water sizzles

when dropped into pan. Measure barley (use pot or pearl barley-pearled barley

being more refined than pot barley but making no difference to the tea) into a

sieve and rinse under cold running water. Pat dry with paper towels. Put barley

in skillet and dry roast, stirring constantly with a wooden spoon for even

toasting, until it turns golden.

 

Remember, over-roasting will produce a coffee-like drink! If you want a

caffeine-free coffee substitute, roast the barley until it is brown. Cool and

grind. Then roast again until fragrant and very dark-- but not burnt. Use in

place of regular ground coffee, experimenting with amounts until desired

strength is reached.

 

When barley is roasted, empty into a saucepan and add boiling water. Cover and

simmer 15 minutes. Remove from heat and let steep 3 minutes. Although some folks

strain the tea and discard the barley, I like to serve it in the old-fashioned

manner like Grandma did with a generous scoop of barley added to each cup and a

spoon on the side for getting up the tasty settlings.

 

Honey and lemon can be added to help sooth sore throat and I find that a

teaspoonful of sea salt stirred into a glass of cold barley tea or water makes a

soothing gargle.

 

To make plain barley water - put two ounces of barley into a small saucepan

along with 1-1/2 pints of water. Bring to a boil. Reduce heat, cover and simmer

for 6 minutes. Strain through cheesecloth, forcing out all the juice. Barley

water is a very nutritious cooling drink that helps bring down fever. It is also

useful for those suffering from bronchitis and asthma.

 

 

 

 

" Diamond hard promises and million dollar bills.

All the nights wasted in the Hollywood Hills. "

Source: Courtney Love - Sunset Strip

 

FareChase - Search multiple travel sites in one click.