Beautiful Barley Cakes by Roxanne Koteles-Smith
A dish with great eye appeal! Check out Roxanne's brand new book available now.
2 cups cooked pearled barley
2 ea. garlic  cloves, minced
½ cup fresh or frozen sweet peas
½ cup corn
1 cup cooked black soybeans, drained
½ cup daikon, washed and cut into ¼-inch dice
½ cup carrot, washed and cut into ¼-inch dice
2 ea. leafy green leaves (collards, kale, bok choy), washed and thick stems removed
¼ cup fresh parsley, washed and chopped
1 cup organic white pastry flour
1 TBS. shoyu or Tamari
- In large sauté pan toast the garlic in the ½ tsp. sesame oil. Remove garlic from sesame oil. Set garlic aside.
- Stack leafy greens. Roll them like a cigar. Slice very thin. Heat oil in sauté pan over medium-high flame. Add greens. Cook 1 minute or until bright green. Remove greens. Set aside.
- Place cooked barley, cooked garlic, onion, peas, corn, soybeans, daikon, carrot, leafy greens and parsley in large bowl. Fold mixture together until well blended. Add tamari and flour. Test mixture for ability to hold the shape of a small patty. If mixture is too moist add small amount of flour. Blend. If too dry add water.
- Brush bottom of sauté pan with sesame oil. Heat over a medium flame. Place a food ring in pan. Spoon in the barley mixture. Pack mixture in ring. Remove ring. Or shape with hands. Cook until golden brown on bottom. Turn cake over. Cook until golden brown on both sides.
- Garnish: puree butternut squash or peas. (cut butternut into 1-inch cubes. Steam with ½ cup water for 12 minutes. Puree. Add 1-Tablespoon soymilk or rice dream and a pinch of sea salt)
- Sprinkle with fresh sliced scallions and toasted black sesame seeds.
 About Roxanne Koteles-Smith
Roxanne Koteles-Smith leads wellness retreats; private or group cooking classes; and designs specialized Life Style Plans. Combining New England Culinary Institute education, Ritz-Carlton Corporation and The Breakers in Palm Beach cooking experience with the Kushi Institute macrobiotic certification to present easy access to health through food. Chef Roxanne's past television shows include ESPN2 teaching N. Charleston Lowgators (NBDL) healthy cooking and Charleston 's Channel 5 WCSC 13-weeks Weight Loss series in early 2001. Roxanne is a board member for ASCEND Foundation (Anne Scandalios Cancer Ends Now Directive) Imagine the World Without Cancer.
THE CANCER COOKBOOK, Food For Life
A brand new book by Roxanne. Finally, healthier food that taste great. Chef Roxanne masterfully presents beautiful, simple foods with a Japanese influence. Novice to Executive Chefs will find THE CANCER COOKBOOK a fabulous resource for sourcing health to others. Janet Germano's photos exquisitively represent how easy the recipes are to follow. The food is only the beginning. The success stories touch, move and inspire you to start your own personalized program. In just over 1 year Emilie DeCelles, a grandmother, takes her diagnose of Stage 4 metastatic breast cancer tumor 40x50 mm and cancer marker of 79 to “tumor not even large enough to quantify with a measurement anymore” and cancer marker to 9.8. Dr. Chuck Witkowski's story of losing 81 pounds, reducing insulin from 400 units to 10 units and some days none; and no more acid reflux, blood pressure or allergy medications within six months is a great example of what is possible. Brenda Anderson and others' stories remind us how easily we can get our energy, vitality and youthfulness back through foods. The book is available for purchase from here.
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