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

Here is a great recipe for homemade sugar free chai tea. You can get it at Starbucks but it will have more calories that a order fries. We will show you how to make it without sugar and save you a few bucks as well.

I’ve been on a veggie burger kick lately. Call it a passion project to find the perfect veggie burger that every palate can enjoy. I’m still testing, but I wanted to share this curry spiced chickpea burger because frankly, it’s awesome.

You can make these patties ahead and keep them on hand in the freezer to pull out in a pinch for a meal you can feel good about feeding yourself and your family. Or you can devour them right away!

Here is what you will need:

3/4 cups gluten free rolled oats
1/2 cup pumpkin seeds
1/2 small red pepper, small dice
1/2 red onion, small dice
3-4 cloves garlic, roughly chopped
1 handful cilantro, roughly chopped
2 14 oz cans chickpeas, drained and rinsed
1/2 tsp curry powder
1/2 tsp ground cumin
1/2 tsp garam masala
1 1/2 tsp sea salt
1/2 tsp black pepper
1/2 tsp garlic powder
2 tbsp EVOO + 2 more
1 1/2 cups cooked brown rice

Preheat oven to 375F.

1. Heat up 2 tablespoons of EVOO over medium low heat. At the onions, peppers and garlic, and saute for about 5-10 minutes, or until tender. Set aside.

2. Place oats and pumpkin seeds in a food processor. Blend until coarse (about 10-30 seconds). Add everything else into the food process including the pepper and onion mixture but excluding the rice. Blend until almost smooth (it’s ok to be a bit chunky).

3. Pour the mixture into a large bowl and fold in the rice. Once combined, line 2 sheet pans with parchment paper or a silicone baking mat.

4. Using a 1/2 cup measuring cup, scoop out the mixture and place on your baking sheet, patting it down with your hands so that each patty is about 3/4 inches thick. Repeat for the rest of the burgers (you should end up with about 9 patties).

5. Bake for 15 minutes, then rotate the pan 180 degrees and rotate shelves (place the top one on the bottom one and vice versa – this ensures even cooking) and bake another 10-15 minutes or until firm.

6. Serve as you would any other burger! Enjoy!

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