Barley Grass Powder

Key Words: Organic barley grass powder；Barley grass juice powder

[Latin Name] Hordeum vulgare L.

[Plant Source] Barley Grass

[Solubility] Free soluble in water

[Appearance] Green fine powder

Plant Part Used: Grass

[Particle size]100 Mesh-200Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Pesticide residue] EC396-2005, USP 34, EP 8.0, FDA

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

[What is Barley ?]

Barley is an annual grass. Barley grass is the leaf of the barley plant, as opposed to the grain. It is capable of growing in a wide range of climatic conditions. Barley grass has greater nutritional value if harvested at a young age.

[How does it work?]

The fiber in barley might lower cholesterol and blood pressure in people with high cholesterol. Barley may also reduce blood sugar and insulin levels. Barley seems to slow stomach emptying. This could help keep blood sugar stable and create a sensation of being full, which might help to control appetite.

[Function]

1. Improves energy naturally

2. Rich in antioxidants

3. Improves digestion & regularity

4. Alkalizes the internal body

5. Helps rebuild the immune system

6. Provides raw building blocks for hair, skin and nails

7. Contains detoxification and cleansing properties

8. Contains anti-inflammatory ingredients

9. Promotes clear thinking

10. Has anti-aging properties

INGREDIENTS:

10 lb. carving pumpkin (yes, like the ones you’d use for a jack-o-lantern)
vegetable oil (not much, maybe 2 or 3 Tbsps)
2 tbsps bacon drippings *
one onion, chopped
6-7 cloves of garlic, crushed
2 Tbsps curry powder
1 Tbsp ground cumin
1 Tbsp ground ginger
1/4 tsp cayenne pepper
1 Tsp smoked paprika **
1/2 tsp freshly grated nutmeg **
1 tsp cider vinegar (if necessary)
4-6 C water
1/2 lb. baby carrots
2-3 bay leaves
2 tsp dry marjoram leaves **
pinch of saffron **
1 pint half-and-half
salt & pepper to taste

HOW TO:

To prepare the pumpkin – this can be done a couple of days in advance and stored in the fridge:

Preheat oven to 375°
Throw the pumpkin at the ground to crack it, then finish cutting it in half with your knife.
Scoop out seeds and strings and set the guts aside. I’ll show you what to do with these in episode 33b.
Rub cut edges with oil and place cut-side down on a rimmed baking sheet.
Place in the oven and bake 45 minutes to an hour, until a paring knife can be easily inserted and withdrawn.
Allow pumpkin halves to cool until you can handle them without burning yourself, then separate the flesh from the skin. (Discard the skin, keep the flesh and any juices.)

For the soup itself:

Heat bacon drippings in a large stock pot over medium heat.
Add onion and garlic with a little salt and cook 3-4 minutes.
Add curry powder, cumin, ginger, cayenne, paprika, and nutmeg and cook for 1-2 minutes.
If the spices start to stick to the bottom of the pot too much, add vinegar to un-stick them.
Add pumpkin flesh, carrots, water, salt and pepper. Mix well.
Add bay leaves, marjoram, and saffron.
Increase heat and allow soup to boil, then lower heat, cover the pot, and allow to simmer for about half an hour.
Remove bay leaves and blend the soup using an immersion blender (preferred method).
Turn off heat and mix in the half-and-half. Enjoy!

garnish this with some greek yogurt and toasted pumpkin seeds.