Directions:
- Rinse pearl barley and cover with cold water in a medium pot.
- Bring to a boil and drain.
- Pour 4 cups of fresh water into the pot with the barley along with the cinnamon sticks and nutmeg.
- In a blender puree 1 cup water, pecans, carrots and lemon zest.
- Add puree to pot.
- Bring to a boil and then simmer over very low heat for 45 minutes.
- Strain through a fine mesh sieve and or cheesecloth. Press out all of the liquid. You may need to strain it twice.
- Stir in Splenda and extract to taste.
- Enjoy hot or cold.
- Top with ground cinnamon or nutmeg.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 199.18 Kcal (834 kJ) | ||
| Calories from fat | 159.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.68g | 27% | |
|---|---|---|---|
| Sodium | 21.97mg | 1% | |
| Potassium | 180.16mg | 4% | |
| Total Carbs | 9.69g | 3% | |
| Sugars | 3.25g | 13% | |
| Dietary Fiber | 3.67g | 15% | |
| Protein | 3.17g | 6% | |
| Vitamin C | 1mg | 2% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 1.1mg | 6% | |
| Calcium | 39.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 115.15 Kcal (482 kJ) | ||
| Calories from fat | 91.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.22g | 27% | |
|---|---|---|---|
| Sodium | 12.7mg | 1% | |
| Potassium | 104.16mg | 4% | |
| Total Carbs | 5.6g | 3% | |
| Sugars | 1.88g | 13% | |
| Dietary Fiber | 2.12g | 15% | |
| Protein | 1.83g | 6% | |
| Vitamin C | 0.6mg | 2% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 0.7mg | 6% | |
| Calcium | 22.7mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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