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

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www.ahfvitamins.com 800-682-4889
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Video produced by Larry Blumenstein. Contact: LarryBlumenstein@aol.com, 917-817-2112. (Copyright 2016) (c)
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Jennifer Bushman shares another easy recipe using Donsuemor’s Lemon Madeleine Cookies!

Just in time for the holidays, this Cranberry Swirl Cheesecake will keep the entire family begging for more.

Please visit our YouTube Channel for other easy Donsuemor Recipes!

RECIPE – Holiday Cranberry Swirl Cheesecake with Lemon Madeleine Crust —-

Serves 12

Cranberry Swirl-

4 cups crushed fresh cranberries
2 cups sugar
2 tbsp fresh Lemon juice

For the Crust-

Nonstick vegetable oil spray
2 3/4 cups finely ground Donsuemor Lemon Madeleines, approx 26 Madeleines
2 tablespoons sugar
1 teaspoon ground cinnamon
¼ cup unsalted butter, melted

For the Filling-

4 8-ounce packages cream cheese, room temperature
1 cup sugar
4 large eggs
¼ cup all purpose flour
1 cup sour cream
1/2 cup whipping cream
1 tablespoon vanilla extract

Cranberry Swirl-
Stir the cranberries and sugar together in a large microwave-safe bowl or a 1-quart glass
measuring cup. Put the bowl in a microwave oven set to full power and cook for 10 minutes.
Stir the mixture and cook for 5 to 8 minutes longer, or until most of the liquid has been
absorbed and the filling is glossy. Stir in the Lemon juice. Scrape the filling into a small
container and cool to room temperature. Use half for the cheesecake and reserve half to serve
with the slices.

Crust-
In a food processor, fitted with a metal blade, grind the madeleines, sugar, cinnamon and
butter. Press into the bottom and sides of a 10 inch spring form pan. Wrap the spring form pan
with a double layer of aluminum foil. Chill while mixing the filling.

Filling-

Preheat the oven to 350 degrees F.

In a mixer, fitted with the beater attachment, whip the cream cheese and the sugar until light
and fluffy. Add the eggs one at a time. Mix in the flour, sour cream, whipping cream and
vanilla.

Transfer 1/3 of the filling to the prepared crust. Add in half of the Cranberry Swirl, top with 1/
3 of the filling and the remaining ½ of the Cranberry Swirl. Finally, top with the last 1/3 of the
filling. With a knife, swirl the cranberry through the filling.

Place spring form pan in large roasting pan. Pour enough boiling water into roasting pan to
come halfway up sides of spring form pan. Bake until cheesecake puffs around edges, about
1 hour 15 minutes. Turn off oven. Let cake stand in oven 1 hour, leaving oven door slightly
opened.

Remove from the oven and cool on a wire cooling rack. Run a knife around the sides of the
pan. Remove the foil and cool completely. Cover with plastic wrap and chill overnight in the
refrigerator. Slice with a knife that has been dipped in warm water and dried off. Serve with
the remaining cranberry swirl.