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

Learn how to make this delicious pumpkin cupcakes for this fall season!

Aprende como hacer estos panquesitos de calabaza para este otoño!

Pumpkin Muffins as seen on Chicago Works!

INGREDIENTS
• 1 cup butter
• 3 cups sugar
• 3 eggs
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 1/2 teaspoons baking soda
• 1 Tablespoon Pumpkin Pie Spice
• 1 teaspoon ground Mace
• 1 teaspoon vanilla extract
• 2 cups pureed fresh pumpkin (see directions below)* or 1 (16 ounce) can pumpkin puree

DIRECTIONS
1. Preheat oven to 325 degrees. Line muffin pan with paper muffin liners*

2. If using fresh pumpkin. Secure pie pumpkin on cutting board(make sure pumpkin sits flat) and using a chef knife carefully slide the knife into the center of the pumpkin and then remove knife slowly to make several slits. (This will keep pumpkin from exploding is microwave) Place pumpkin into a microwave safe dish and microwave at 15 minute intervals until pumpkin is soft. Cool pumpkin. After pumpkin has cooled peel skin from the pumpkin and discard. Cut pumpkin in half and remove seeds and string. (seeds may be reserved for roasting) Puree pumpkin pieces using a blender or food processor.

3. Measure out 2 cups of pureed pumpkin*
4. In a mixing bowl, cream butter and sugar. Add eggs; mix well.
5. Combine dry ingredients
6. Stir dry ingredients into creamed mixture just until moistened. Stir in pumpkin puree.
7. Scoop batter into prepared muffin liners.
8. Bake for up to 25 minutes or until muffins spring back when touched or a toothpick comes out clean.

*Make Muffin Tops instead
(Chef Lori’s Favorite)

Scoop pumpkin batter about 2 inches apart directly onto silicone or parchment paper lined cookie sheet. Bake for up to 10 minutes. Sprinkle with powdered sugar when cooled.

Pumpkin FAQS
Choose a “Pie Pumpkin” for cooking (about the size of a small canteloupe)
Three pounds of fresh pumpkin will yield about 3 cups mashed cooked pumpkin
Pureed pumpkin can be stored refigerated for up to 3 days and frozen for up to 1 year
Pumpkin puree an excellent source of vitamin A, low in sodium and fat-free
Most recipes that call for winter squash or sweet potatoes may be successfully prepare by substituting pumpkin puree

Not Even Close to Low Calorie Cream Cheese Whipped Icing
INGREDIENTS
1 cup cold Whipping Cream 1 cup sugar
8 oz cream cheese

DIRECTIONS
1. Chill whisk and metal bowl in freezer. Pour whipping cream into bowl and whip to soft peaks.
2. Add softened cream cheese and vanilla to whipped cream. Until blended.
3. Pipe icing onto muffin with pastry bag and tip or serve icing in bowl

Pumpkin Pancakes
Substitute 1/2 cup pumpkin puree for the same quantity of milk in your favorite pancake recipe. Cook as usual.

Roasted Pumpkin Seeds
Clean seeds in cold water removing any pulp and string.
Boil seeds for 15 minutes in salted water
Drain seeds, dry in clean towel and toss in olive oil
Roast in 300 degree oven until golden brown. (up to 1 hour)
Cool and eat!

McDonalds Filet-O-Fish invites you to “Dive right in. Don’t hesitate, cuz it’s made with light, flaky filet of white fish from the deep, cold waters of the Pacific Ocean and the Bering, Baltic and North Seas. Topped with tangy tartar sauce in a lightly steamed bun. Down you go!” https://www.mcdonalds.com/us/en/food/product_nutrition.sandwiches.290.filetofish.html

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EZ Tofu Press https://eztofupress.com/

I don’t necessarily like fish and I do not believe I ever had a Filet O Fish Sandwich. My grandfather fished a lot when I was growing up, and oddly enough, I never felt good about eating meat where I knew exactly where it came from. I felt the same way about eating the pork from his annual hog roast. All that to say, we never bought fish growing up, I never had fish stick, or fish patties. Every fish sandwich I had was a piece of catfish on white sandwich bread with mustard and hot sauce, usually from church for $5 on Saturday.

Vegan Fish Filet Sandwich Recipe

Ingredients:
1 lb fim tofu
1/2 cup water
2 tablespoon flax seed
2/3 cup panko bread crumbs
2 teaspoon paprika
2 teaspoon crumbled seaweed
1 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon dill weed
1/4 teaspoon black pepper

1/4 cup vegan mayonnaise
1 teaspoon sweet pickle relish
1/4 teaspoon mustard
4 Vegan Hamburger Buns
4 slices of Tofutti American Style Cheese

Description:

First, press the water from a 1 pound block of extra firm tofu. I am using an EZ Tofu Press, but you can use whichever method you prefer.

Preheat the oven to 400 degrees F.

In a small bowl, stir together water and ground flax seed. Allow it to sit for about 5 minutes and it will become goopy.

On a wide plate, mix together panko bread crumbs, paprika, crumbled seaweed, salt, onion powder, garlic powder, dill weed, and black pepper.

Cut the tofu into 4 slices. Dip the tofu slices into the flax mixture, then bread in the panko.

Lay the prepared tofu fish patties onto a baking sheet that has been lined with parchment paper.

Bake in the oven for 15 minutes on the first side, flip the vegan fish patties, and bake for 15 minutes on the other side.

While they are baking, you can prepare the tarter sauce. Simply mix together vegan mayonnaise, sweet pickle relish, mustard and lemon juice.

To build the sandwich, lay the vegan cheese slices over the bottom hamburger bun, add the vegan fish pattie, dollop on some tarter sauce, and top with the top bun.

Enjoy.