Barley Grass Powder

Key Words: 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

Nachos Refried Beans and Salsa

Servings – 3 – 4

INGREDIENTS
Maize flour – 110 grams
All purpose flour – 40 grams
Turmeric – 1/4 teaspoon
Salt – 1/2 teaspoon
Water
Oil – 1 tablespoon
Onions – 120 grams (divided)
Garlic – 1 tablespoon
Red chili – 1 teaspoon
Cumin – 1/2 teaspoon
Tomato – 205 grams (divided)
Salt – 1/2 teaspoon
Soaked kidney beans – 250 grams
Kidney beans water
Ketchup – 2 tablespoons
Butter – 1 tablespoon
Black pepper – 1/2 teaspoon
Coriander – 1 tablespoon
Bell pepper – 50 grams
Garlic – 1 teaspoon
Sugar – 1 teaspoon
Salt – 1/2 teaspoon
Green chili – 1
Onion powder – 1 tablespoon
Garlic powder – 1 tablespoon
Cumin powder – 1/2 teaspoon
Paprika – 1 teaspoon
Red chili – 1/2 teaspoon
Salt – 1/2 teaspoon

PREPARATION
1. In a mixing bowl add 110 grams maize flour, 40 grams all purpose flour, 1/4 teaspoon turmeric, 1/2 teaspoon salt, water and knead into a semi-soft dough. Set aside.
2. Heat 1 tablespoon in a non-stick pan. Add 80 grams onions, 1 tablespoon garlic saute till golden brown.
3. Add 1 teaspoon red chili, 1/2 teaspoon cumin, 80 grams tomato, 1/2 teaspoon salt and saute till soft and pulpy.
4. Add 250 grams soaked kidney beans, kidney beans water and mix. Cover and cook on low heat for 10-12 minutes.
5. Add 2 tablespoons ketchup, 1 tablespoon butter, 1/2 teaspoon black pepper and mix well.
6. Add 1 tablespoon coriander and mix again.
7. In a blender add 40 grams onions, 125 grams tomato, 50 grams bell pepper, 1 teaspoon garlic, 1 teaspoon sugar, 1/2 teaspoon salt, 1 green chili and blend it until smooth.
8. In a mixing bowl add 1 tablespoon onion powder, 1 tablespoon garlic powder, 1/2 teaspoon cumin powder, 1 teaspoon paprika, 1/2 teaspoon rd chili, 1/2 teaspoon salt and mix well.
9. Knead the dough again dusting with some refined flour and divide it into large equal portions. Coat each portion with some refined flour and roll it into large thin discs.
10. Cut each disc into rectangles and further cut into triangles. Prick the triangles using a fork.
11. Heat sufficient oil in a heavy skillet. Deep fry until crispy and golden brown. Drain it on an absorbent paper.
12. Sprinkle some spice mix on top of nachos while they are still warm and toss well.
13. Place nachos in a serving platte and put some refried beans and salsa on top. Grate cheese on top.
14. Serve.

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