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

This traditional Christmas fruitcake is irresistibly tasty. Please kids and grown ups.
Ingredients:
1. 200g (7 oz) unsalted butter, chopped
2. 1 cup (220g) firmly packed dark brown sugar
3. 100g (3.5 oz) dark eating chocolate, chopped
4. 1/3 cup (80ml) brandy or orange juice
5. 1 teaspoon vanilla extract
6. 1 1/2 cups (255g) raisins
7. 1 2/3 cups (250g) currants
8. 2/3 cup (100g) dried sweetened cranberries
9. 1/2 cup (110g) red glace cherries
10. 2/3 cup (110g) dried mixed peel
11. 1 1/3 cups (200g) self-raising flour
12. 1/4 cup (25g) cocoa
13. 1 teaspoon mixed spice
14. 100g (3.5 oz) almond meal
15. 3 eggs, lightly beaten
For decoration:
1. 12 seedless red grapes (or any other berries of your choice)
2. 1 egg white, whisked until frothy
3. 1/4 cup (55g) caster sugar
4. 250g (9 oz) packet marzipan
5. 1/4 cup (80g) apricot or raspberry jam, warmed and sieved
6. 500g (17.6) powdered icing sugar, sifted
7. Fresh sage leaves, bay leaves, cherry leaves or blackcurrant leaves
Method:
1. Preheat oven to 150C (300F). Grease and double-line a 20cm (8 inch) square cake pan with baking paper overlapping sides of square baking pan about 5-6cm (2 – 2 1/2 inch).
2. Place butter, sugar, chocolate, brandy and vanilla in a saucepan on medium heat. Cook, stirring, for 3-4 minutes, until butter and chocolate are melted and sugar dissolved. Add raisins, currants, cranberries, cherries and mixed peel. Cook, stirring, for 2-3 minutes, until combined and well coated. Remove from heat. Cool slightly.
3. Sift together flour, cocoa and mixed spice. Stir in almond meal. Add eggs to chocolate mixture and mix well. Add flour mixture and combine using a spatula. Spoon into prepared pan and smooth surface. Bake for 1 1/2 – 1 3/4 hours, until a skewer inserted comes out clean. Wrap in clean tea towel or in foil and invert onto a flat surface. Cool completely or cool overnight.
4. To frost grapes, dip one at a time in egg white, then roll in caster sugar. If you like repeat 2-3 times, until well coated. Place on baking paper until set.
5. Roll out marzipan on a surface dusted with icing sugar until slightly larger than top of cake. Brush top of cake with jam. Lay marzipan over cake. Trim edges so marzipan covers top only.
6. To make icing, gradually add enough water to icing sugar to form a smooth, stiff paste. Spoon onto center of marzipan. Using a metal spatula, spread to edges of cake, so that it runs down sides a little. Place sage or other leaves on top in a wreath shape or shape preferring by you. Arrange frosted grapes on wreath. Makes 30 serves.
Notes: 1. Always double-line the pan (base and sides) to prevent overcooking.
2. Before preheating oven, position oven rack so that the top of the cake pan will sit in the center of the oven.
3. Cool cake completely before icing. If you can, make it 1-2 days ahead.
4. To store, wrap un-iced cake in greaseproof paper. Store in an airtight container in a cool dark place for up to 6 weeks, or freeze for up to 1 year.

Hello Pretty!

I hope you are having a fantastic day! im so excited to be getting so close to Christmas, up until now I’ve felt a little like the Grinch, BUT NO MORE GRINCHJESS!! I hope you guys like my 2 beauty uses for the wonder that is manuka honey!

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