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

Now that frosts are coming its time to harvest the stevia. I try to let mine stay out as long as possible since I have read that the sweetness intensifies with cooler temperatures.This is one of the easiest herbs to grow and dry.

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INGREDIENTS:⠀
¼ cup butter, softened to room temperature ⠀
6 packets of SPLENDA® Naturals Stevia Sweetener ⠀
¼ cup SPLENDA® Brown Sugar Blend⠀
1 egg⠀
2 tablespoons sour cream ⠀
1 teaspoons vanilla extract ⠀
½ cup mashed, ripe bananas ⠀
1 cup all-purpose flour ⠀
½ teaspoons baking soda⠀
½ teaspoon salt ⠀
½ teaspoon fresh ground nutmeg ⠀
½ teaspoon ground cinnamon⠀
½ cup chopped dark chocolate (60% cacao)⠀
⠀
CARAMELIZED BANANAS:⠀
2 bananas, peeled and sliced ⠀
6 tablespoons SPLENDA® Brown Sugar Blend⠀
4 tablespoons half and half ⠀
2 tablespoon butter, softened to room temperature ⠀
⠀
STEPS:⠀
Preheat oven to 350° F and prepare a cupcake pan with nonstick cooking. ⠀
For the cakes using a hand mixer, beat butter, 6 packets of SPLENDA® Naturals Stevia Sweetener and ¼ cup of SPLENDA® Brown Sugar Blend until light and fluffy. Whisk in egg, sour cream, vanilla, and bananas until smooth. Add in remaining dry ingredients, mixing just until incorporated. ⠀
Prepare caramelized bananas by heating a nonstick skillet over medium-high heat, adding in SPLENDA® Brown Sugar Blend, half and half, and butter. Cook for 2-3 minutes until bubbly and caramelized. Divide mixture among prepared cupcake pan, and fill ¾ of the way with the cake batter.⠀
Bake for 20-30 minutes, or until a toothpick comes out clean.