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¼ cup goji berries2-3 fresh mint leaves1 tsp honey¼ cup chopped walnuts or almondsDirectionsRinse the barley thoroughly and let soak forabout an hour in cold water. Cook it thoroughlyin 3 cups of water.Soak the goji berries in a little warm water torehydrate,Cut pineapple into small pieces - not too thinso that they maintain their integrity and donot melt into strands,Rinse and then Soak 2 TB goji berries inwarm water till soft and then strainDirectionsHeat the walnut oil in a skillet/wok untilshiny.Add the cucumbers and heat for 30 seconds,then add the pineapple, and rice wine – toss.Saute for 1 minute, add the goji berris andsauté everything until well-heated through,remove from heat and add the salt and pepper- toss lightly,put the rice or barley on a plate, making athin layer of it, place the cucumber/pineapple/goji berries over itUse a bit of any or all or other of the garnishesand serve/eatRefreshing Summer Breakfast or DessertIngredients1 cup Chinese Barley (coix seeds/jobs tears)½ cup diced pineapple½ cup diced papayaMake a small dice of the pineapple and papaya.When the barley has cooled down a bit, addall the other ingredients except the nuts andmix them together.If using right away, add the nuts. If not,store in the refrigerator and let come to roomtemperature, add the nuts and serve.(2 servings)Making this several hours before serving willallow the flavors to meld. This is a very coolingrecipe that also aids digestion.Carrot/Celery Root/Apple “Salad”Ingredients Per Person2 tbs walnut oil1 rounded TB finely minced ginger¼ tsp salt¼ tsp fresh ground pepper½ cup diced carrot½ cup diced celery root½ cup diced apple – preferably red2 TB fresh squeezed orange juice1 tsp. orange zest58 Yang-Sheng (Nurturing Life) Volume 3, Issue No. 3