Recipes

Spinach Barleycakes
(Makes 10 barleycakes)

2 tablespoons shelled sunflower seeds
1 small onion
2 medium garlic cloves
1 small carrot
2 cups fresh mushrooms
1 10-ounce package frozen spinach
2 cups cooked barley
2 tablespoons tahini
1/2 to 1 teaspoon salt
vegetable-oil spray for skillet

Grind the sunflower seeds in a food processor. Add the onion, garlic, carrot, and mushrooms. Grind thoroughly and then add the remaining ingredients and process for about 1 minute, or until well mixed.

Preheat a large, non-stick skillet and lightly coat with vegetable-oil spray. Form the barley mixture into patties (they will be quite soft). Cook each side over medium-high heat for about 3 minutes, or until golden brown.

Recipe from Foods That Fight Pain by Neal Barnard, M.D.

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