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

This time of year, pumpkin makes everything that much more magical! This squash has a lot to offer with lots of fiber, beta-carotene, and delicious flavor. If you don’t have pumpkin on hand, it’s fine to use sweet potato or substitute another kind of squash. Here’s all you need to make it:
Quinoa Lentil Pumpkin No-Meat Loaf
3 ribs of celery, chopped
2 medium onions, chopped
Red, yellow, or green pepper (approx. 2 cups)
2 c. cooked pumpkin (or one 15 oz can of pumpkin)
3 c. cooked quinoa
2 c. cooked lentils
12 oz. tomato paste (two 6oz cans)
4 cloves garlic
1 T. onion powder or granulated onion
2 T. poultry seasoning
3 c. uncooked rolled oats
In a large, nonstick pan, water sauté together the chopped onion, celery, and bell pepper. Turn off heat and add the cooked quinoa, lentils, and pumpkin. Mix well. Then, add in the tomato paste, garlic, and poultry seasoning. Add in the 3 cups of rolled oats, a little at a time until the consistency is about the same as ground beef. Line two loaf pans with parchment to prevent sticking if desired. Bake at 350° for about 50 minutes to an hour. Top with ketchup, gravy, or barbecue sauce if desired.

Arachivitta Sambar is one of the most popular recipes on Nandita’s blog and today she shows us how to make arachavitta sambar at home for festive seasons. This recipe will help you master the steps & learn how to cook arachuvitta/pumpkin sambar at home.

NGREDIENTS
Tightly packed tamarind 1/8 cup (2 tbsp)
Boiling water 1/2 cup
Dry tur dal (tuvaram paruppu) 1/3 cup
Cubed and cooked pumpkin 1-2 cups
Salt 1 tsp

For masala
Cooking oil 1/4 tsp or a few drops
Dried red chillies 4
Chana dal (kadalai paruppu) 1 tbsp
Coriander seeds (dhania seeds) 1.5 tbsps
Fenugreek seeds (vendhayam) 1/4 tsp
LG asafoetida chunk 1/8tsp
Curry leaves 1 sprig
Desiccated coconut (optional) 1/4 cup

For tempering: Cooking oil 2 tsps
Mustard seeds 1/4-1/2 tsp
Curry leaves 1 sprig
Red chilli 1
Asafoetida powder pinch

Read more at: https://www.saffrontrail.com/the-ultimate-guide-and-recipe-for-the-perfect-tambrahm-sambar

If you don’t have time to make Arachuvitta Sambar, Nandita has a recipe of quick sambar. She gives quick tips and shortcuts to make sambar quickly at home.
Here’s the recipe: https://goo.gl/kNGpoq

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