Barley & Date Porridge

Barley was one of the most common grains in biblical times, featured in stories like the feeding of the 5,000 (John 6:9), while dates were valued for their natural sweetness and energy. This porridge reflects the simplicity and sweetness of desert-era meals.

Ingredients:

– 1 cup barley

– 3 cups water

– ½ cup chopped dates

– 1 teaspoon cinnamon

– ½ cup almond or oat milk

– 1 tablespoon maple syrup or date syrup (optional)

Instructions:

1. Rinse barley and cook in water until soft (about 30–40 minutes).

2. Stir in chopped dates, cinnamon, and plant-based milk.

3. Simmer for a few more minutes, then drizzle with syrup if desired.

4. Serve warm.

Simple yet deeply satisfying, this porridge evokes the peaceful rhythm of ancient life and offers a grounding way to start the day or break a fast with intention.

Paul Rodney Turner

Co-founded Food for Life Global in 1995, now known as Food Yoga International. He is a former monk, a keynote speaker, a veteran of the World Bank, social entrepreneur, holistic life coach, and the author of 6 books, including FOOD YOGA, and The 7 Maxims for Soul Happiness.

Mr. Turner has traveled to 72 countries over the last 40 years helping to establish Food Yoga projects, train volunteers, and spread the message of uniting the world with pure food.