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

Pycnogenol® is one of the key ingredients in Naturally Plus SUPER LUTEIN MIRTOPLUS supplement.

Super Lutein & Izumio International – call / whatsapp to Super Lutein Izumio +65 9101 5527

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Gluten-free, oil-free, vegan almond butter zucchini muffin recipe! Full recipe and more info below

Healthy Almond Butter Zucchini Muffins

1 tbsp chia seeds
2 tbsp water

2.5 cups gluten free flour (I used Bob’s Redmill Gluten Free Flour)
1/2 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 TBSP cardamon or cinnamon
1/2 tsp salt

3/4 cup grated zucchini
1/2 cup unsweetened apple sauce
1 cup unsweetened almond milk
1 tsp vanilla extract
almond butter (I like to use salted almond butter because it brings out the sweetness of the muffins)

Pre-heat your oven to 350 degrees.

Combine water and chia seeds then stir and set aside while you prepare the other ingredients.

In another bowl, add flour, sugar, baking powder, baking soda, cardamom, and salt. Whisk to combine and set aside.

Next combine zucchini, apple sauce, almond milk, and vanilla and stir to combine. Add soaked chia seeds and mix well.

Add 1/3 of the flour mixture to the wet mixture and stir. Slowly add the remaining two thirds until completely combined. (Doing it in 2-3 stages makes it easier to mix — less messy– and it also helps the ingredients get evenly incorporated.)

Fill a non-stick muffin pan about 3/4 of the way full and bake for about 13-14 minutes or until a toothpick comes out clean and tops are lightly browned.

Let cool slightly then top with almond butter before serving.

Tips:

1. Frost with almond butter before serving. Don’t do them all at once because the almond butter hardens if it sits for a long time. Store without almond butter and then add before eating

2. Store in an air-tight container at room temperature then microwave for about 10 seconds before serving to bring them back to life. Makes SUCH big difference!

3. After removing from the oven, let cool for 2-3 minutes and then use a butterknife around each muffin to loosen from the muffin tin. Remove each muffin and allow to cool on a cooling rack or plate (this prevents sticking!)

4. Ripe banana slices and fresh strawberries are SO GOOD on these muffins. Try this combo if you have those on hand

5. Snap a pic before eating so I can see your creations! It seriously makes my day! Tag me in a photo on Instagram: nikkivvegan (2 v’s on Instagram)

Hope enjoy! Happy eating

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