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

Wheatgrass is a food prepared from the cotyledons of the common wheat plant, Triticum aestivum (subspecies of the family Poaceae). It is sold either as a juice or powder concentrate. Wheatgrass differs from wheat malt in that it is served freeze-dried or fresh, while wheat malt is convectively dried. Wheatgrass is allowed to grow longer than malt. Like most plants, it contains chlorophyll, amino acids, minerals, vitamins, and enzymes.

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[Open for the recipes]

Hey friends! I finally bought this absolutely gorgeous bamboo bowl thad I’d been lusting over forever, and I decided to make a what I eat in a day video centred entirely on it! This is 3 bowls, 1 day. I hope you enjoy!

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00:11 BREAKFAST: Homemade Muesli Bowl
Muesli, for anyone who is confused, is basically granola that you don’t bake with all the oil and sweetener. It’s eaten in the same way as granola, typically as a cereal with milk or as a topping for smoothie bowls, but it is more chewy and less crunchy, and it goes soggy when you let it sit in milk—which is my favorite thing tbh. Comment below if you’re reading this and you’re also a soggy cereal fan!!!
Onto the recipe!

Muesli Mix:
» ½ cup of quick oats
» ½ cup of rolled oats
» 2 tbsp of goji berries
» 1 tbsp of pumpkin seeds
» 1 tbsp of sunflower seeds
» 2 tbsp of almonds
» 3 tbsp of puffed amaranth or quinoa
» 2 tbsp shredded coconut

Other toppings and serving suggestions:
» 1 sliced banana
» 1 cubed peach
» a couple cherries
» plant milk to serve — I used a rice-almond blend, but it tastes amazing with soy, coconut, hazelnut, or whatever you prefer!

01:20 LUNCH: Red Lentil and Potato “Panang” Style Curry
I made a homemade curry paste recently — the full recipe being found in my previous video — and don’t fully know how long it will keep in my fridge, so I am doing all I can to use it up in different recipes, like this panning style peanut curry.

Here is the curry paste recipe video: https://www.youtube.com/watch?v=yjHf5h3mbzo

Peanut “Panang” Curry
» 1 tbsp chopped ginger
» 1 tbsp chopped garlic
» 1 coarsely chopped white onion
» 1 tbsp curry paste of your choice
» 1 L of tomato sauce, or 1 can of tinned tomatoes
» 2 tbsp peanut butter
» 2 cups cubed sweet potato
» 2 cups cubed potato
» 1 cup cubed carrots
» 500g dry red lentils
» 1 L of water or vegetable stock
» optional sriracha or chili powder, if you want it spicy
» salt and pepper to taste

I recommend serving it with rice or any other grain — I cooked up some bulgur wheat today — but you can also make it runnier and eat it as a stew with some flatbread.

04:20 DINNER: Crispy Potato Wedges and Roast Vegetables

Roast Vegetables
» 1 whole head of garlic
» 1 sweet white onion
» 2 carrots

For the potato wedges combine:
» 4 small russet potatoes, cut into wedges
» 1 tsp cornstarch
» 1 tsp mixed herbs of your choice — I used herbes de provence
» salt and pepper to taste
Mix the herbs into the potatoes very well, until there are not lumps of cornstarch, then bake on a nonstick baking sheet at 200 degrees celsius or 350 degrees Fahrenheit for 30 minutes — the vegetables need about 5 minutes less, but you can generally leave them both in the oven for the same amount of time.

Sauce options:
I made a spicy mustard dip by combining mustard with sriracha, and a curry dip by watering down some of my curry paste, but I would recommend mixing the curry paste with some plant-based yogurt or tahini instead to make it creamier and help it stick to the potatoes when you dip them in.

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Email — feel free to write to me anytime: sara@rabasz.com

- – - – A B O U T – - – -

Hello ^.^ I’m Sara, full time high school student and health and fitness enthusiast