The Rice-Pot Version of Cabbage Chicken Soup

Ingredients:

1. 1 whole range-free (AND antibiotic-free) chicken (cut into 4 parts - skin removed)
2. 3 medium sized potatoes (skin removed and cut into 4 parts)
3. A handful of barley groats
4. 1 small cabbage head (washed and sliced into thin strips)
5. Sea-salt
6. Filtered water

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1. Pour everything from 1 to 5 into a rice pot.

2. Fill the filtered water into the pot until everything is submerged or to the highest level permitted.

3. Boil for 2 hours.

4. Serve with brown rice noodles and a cooked egg.

Bon appétit!

The Rice-Pot Version of Potato & Barley Chicken Soup

Ingredients:

1. 1 whole range-free (antibiotic-free too!) chicken (cut into 4 parts-skin removed)
2. 4 medium sized potatoes (cut into 4 parts)
3. A handful of washed barley groats
4. 2 teaspoons of sea-salt

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1. Pour everything from 1 to 4 into a rice pot.

2. Fill water into pot until everything is submerged or to the highest level point.

3. Boil for two hours.

4. Serve hot with rice or noodles.

Bon appétit!

Refreshing Barley & Sago Drink

Ingredients:

1. 250gm of uncooked barley groats (wash and rinse thoroughly)
2. 1 cup of sago
3. 1/2 cup of soft brown sugar
4. (*Optional) Pandan leaves - screwpine leaves
5. Approximately 6 liters of water

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1. Pour the barley groats and 6 liters of water into a large pot.

2. Boil until barley groats have softened. This usually takes from 1 to 2 hours.

3. With a sieve, scoop up about 90% of the softened barley groats.

4. Add the sago and soft brown sugar and boil until sago have softened.

5. You can add the screwpine leaves at this stage and boil on medium low heat for about another 20 minutes.

5. You can either serve it hot or cold.

Bon appétit!

Salicylate-Free Barley+Chicken Soup

Soup is also sometimes called broth.

Ingredients:

1. 1 cup of barley groats

2. 1 whole chicken (cut into 4 parts)

3. 4 cups of water

4. Sea-salt

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1. Put the barley groats, chicken in to a large pot. 

2. Pour the 4 cups of water into the pot.

3. Add about 1 teaspoon of sea-salt.

4. Bring the soup to a boil then allow it to simmer for 2 hours.

5. Serve it hot. You can have it with rice and a vegetable dish.

Bon appétit!