This tasty recipe includes many healthy ingredients with beneficial nutrients and healing properties. It is also delicious as leftovers.~ ENJOY!
Cilantro aids in the removal of heavy metals including lead, copper and mercury.
Spinach has many phytonutrients and antioxidants that promote health and has properties that prevents disease.
Lemons are known for antioxidant properties and has been used for centuries to cure many different ailments.
Cumin aids in digestion, improves immunity and treats disease and disorders.
Paprika has antibacterial, anti-inflammatory, antioxidant properties and aids in skin health.
Barley is a nutritional powerhouse loaded with fiber, contains important vitamins and minerals, and offers cardiovascular protection, cancer prevention and is a blood glucose stabilizer.
- 1 Large Eggplant
- 2 medium tomatoes (remove seeds before dicing)
- 1/2 cup cooked organic corn
- 1 cup chopped cilantro rinsed and dried (remove stems)
- 1 cup chopped spinach rinsed and dried
- 1 medium onion
- 2 1/2 cups of cooked barley
- 1 tsp Bragg Organic Sprinkle
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp organic honey
- 1 tsp sea salt
- 1/4 cup of freshly squeezed lemon juice
- 1/2 cup olive oil
Preheat oven to 375. Slice eggplant about 3/8-inch thick. Arrange on cookie sheet and brush with olive oil and salt and pepper to taste. Cook 5 minutes, remove and flip eggplant, brush with olive oil and salt and pepper to taste. Cook another 5 to 7 minutes and remove. Once cooled cut eggplant into bit sized pieces. In a bowl toss prepared sauce with eggplant, tomatoes, corn, cilantro, spinach, onion and barley. Wait up to 10 minutes or longer to serve stirring periodically.