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Christmas Porridge

  • 1 c. slivered almonds
  • 1 c. pearl barley
  • 2 qts. water (more as needed)
  • 1 3/4 c. raisins
  • 1/3 c. honey
  • 1 tsp. salt
  • 1/2 tsp. ground coriander
  • 1 3/4 c. chopped dates
  • Spread slivered almonds in a shallow pan. Toast in a 350ºF oven for about 8 minutes or until golden. Set aside.

Combine barley and 2 quarts of the water in a 4-quart pan. Place over medium-low heat and cook, uncovered, for 45 minutes, stirring occasionally. Add raisins and additional water as needed. Continue cooking, uncovered, for 30 minutes until very thick; stir often. Add honey, salt, and coriander and cook, stirring, 5-10 minutes longer. Remove from heat and add dates.
Serve warm with non-dairy milk. Garnish with whole almonds for a festive breakfast. Can be made the day before and re-warmed.












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