3 Exciting New Discoveries About Omega-3 You Need to Know

The BarleyLife Blog


There are a lot of fats in this world, and they get a bad rap.  Even the word “fat” has a lot negative connotations hanging from it like so much unwanted adipose tissue. But fats can be a good thing. For starters, you need fat in your diet because it helps the body produce energy, build cell membranes and absorb minerals. The trick is knowing which fats are healthy and which ones are not.

Trans fat, for example, is bad for you, but polysaturated fats like omega-3 and omega-6 can be very beneficial. In fact, the omegas are necessary for blood clotting, muscle movement and more. They are also well-known for their ability to promote heart health, but a few recent studies show they may have other benefits as well.

Omega-3 and B-Vitamins Team Up to Tackle Alzheimer’s Disease 

A study in the American Journal of Clinical Nutrition found that a combination of…

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Beet Juice Study Shows 13% Increase in Muscle Power

I personally use this product and have personally heard some great testimonies of how it’s helped people with energy and endurance. Wanted to share this info with people.

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GF Pizza Muffins

These are such a great idea to make ahead for lunches and quick snacks.  I found this recipe here, but have modified it according to ingredients I had on hand.

They turned out great and my 15 yr old picky daughter gave me her seal of approval!
2013-11-07 09.53.15 2013-11-07 10.07.55

  • 2 cups all purpose GF baking mix
  • 1 teaspoon xanthan gum
  • 1 Tbs. xylitol
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon Italian seasoning
  • 1 cup tiny cubes cheddar cheese (I used Altadena brand goat cheddar)
  • 1/4 cup shredded Parmesan cheese (I used Romano cheese from from Trader Joes)
  • 1/4 cup finely chopped jalapeño
  • 1/2 sliced black olives
  • 1 cup sour cream (I had goat yogurt, so that’s what I used)
  • 3 large eggs
  • 1/4 cup melted Kerigold butter
  • 1/4 cup pizza sauce for dough , 1/2 c for topping
  • 1/2 cup shredded mozzarella cheese


  1. Preheat oven to 375 degrees F. Line muffin tins with paper liners.
  2. In a large bowl, whisk together the flour, xanthan gum, xylitol, baking powder, baking soda, salt, and Italian seasoning.
  3. Stir in the cubes of cheddar cheese, Parmesan cheese, and chopped veggies.
  4. In a separate bowl, whisk together the yogurt, eggs, melted butter, and 1/4 cup pizza sauce. Stir into the dry ingredients.
  5. Spoon the batter into the prepared muffin tins. Top with pizza sauce and sprinkle with a tiny bit of shredded mozzarella cheese.
  6. Bake in preheated oven for 20 minutes. Allow muffins to cool for 5 minutes before removing to a cooling rack. Cool completely before storing in an airtight container and refrigerating or freezing.

Healthy/Vegan Chewy Chocolate Chip Cookies

Over the years I have experimented with a lot of cookie recipes, some I have created that ROCKED others were an epic fail. The gluten free/vegan ones were the hardest to work with, the one that came the closest was the Baby Cakes recipe. Until….

I found these! Now these cookies are not completely GF, they are low gluten. b Perhaps one day I will try to make them completely GF to see how it works out.  I have made many changes and substitutions to the original recipe to bring it up to my  healthier standards,  lower sugar without the white stuff and without compromising the taste  and texture. Having said that, this is certainly not your Mrs Fields, but for a healthy cookie, it’s pretty darn good!







Healthy/Vegan Chewy Chocolate Chip Cookies

1 1/4 cups Barley Flour
1 cup Brown Rice flour
1 teaspoon baking soda
1/2  teaspoon sea salt
3/4 cup spectrum palm shortening (Butter Flavored)
3/4 cup Coconut sugar
1 packet Stevia
1 tablespoons flax seeds
1 tablespoons Ener-G Egg Substitute, powder
1/4 cup almond  milk
1 teaspoon vanilla
1 cups grain sweetened semisweet vegan chocolate chips

Preheat oven to 375°F. (I used Convection Bake)
grind the flaxseeds and mix it well with 2 tbs of warm water
In a small bowl, mix almond milk VERY WELL (until creamy) with Ener-G egg replacer and add flax meal mixture. Set aside.
In another bowl, mix together flour, baking soda and salt. Set Aside.
In a large bowl, cream together palm shortening and sugars and vanilla. Add soy/flax mixture and vanilla. Beat with electric mixer until smooth.
Gradually add flour mixture to liquids. Stir in chocolate chips.
Drop by small ice cream scooper, and press down with your fingers
Bake for 7-8 minute until lightly golden. Watch the time, it depends on the pan.
Let cool on the pan 5- 6 min., just until set enough to remove to wire rack. They will be very soft and fragile, but will set up as they cool.
Let pan cool before baking more.

For me this made 21 cookies
Click below for the original recipe
Read more: http://www.food.com/recipe/chewy-vegan-chocolate-chip-cookies-465444#ixzz1eJdp2aKB

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Spinach salad with apple, mint and mango ginger chutney

My friend Cathy who has been attending Chef’s School has inspired me this week with all the salads she has been making and blogging about. You must check out her blog, the salads are colorful, and so yummy looking! She definitely has lots of great information there as well.

Here’s one I created that so easy, yet tastes so gourmet!

1 bag organic baby spinach
1 organic heart of romaine
2c. shredded cabbage
1 persian cucumber
1 apple of choice, or you may use a pear
2-4 tbs fresh mint minced
soft goat cheese for garnish (Optional) (You may use toasted nuts or seeds instead if you wish to make this vegan)

1/4 c. olive oil
1/8 c. balsamic vinegar
2 Tbs. Mango Ginger Chutney (Trader Joes)
1 clove garlic crushed
Sea salt and freshly ground pepper to taste

Mix all the salad ingredients together in a large bowl, except for the goat cheese.

Make the dressing by mixing the ingredients then adding it to the salad a little at a time as you don’t want to drench it.  If you have any left over you can use it on a different salad the next day or make a smaller version of this salad again. Enjoy!

Jicama and Cucumber salad

Even though we think of salads for spring summer, a lot of the ingredients are actually in peak season in fall. Quite a few of the ingredients as well as lettuces are freshest in the fall.
Even thought Jicama is available year-round  The peak season for jicama is autumn through late spring, October through June in the northern hemisphere.

Jicama and Cucumber salad
(picture coming soon)

½ med jicama grated

2 Persian cucumber grated

1 c. cherry tomatoes slices

handful of  chopped cilantro

3 scallions/green onions


juice of 1 lemon

1 Tbs. Sunflower oil

¼ tsp red chili flakes

salt and pepper to taste.

It’s best if you make this salad right before you are going to eat it as it produces a LOT of liquid as it sits. Put all the ingredients in  a bowl toss with the dressing and enjoy right away. Goes great with oven roasted potatoes.


My Good Friend Cathy emailed this to me, not sure who wrote it, but whoever you are, I applaud you!

Christmas 2011 — Birth of a New Tradition

As the holidays approach, the giant Asian factories are kicking into high
gear to provide Americans with monstrous piles of cheaply produced goods —
merchandise that has been produced at the expense of American labor. This
year will be different. This year Americans will give the gift of genuine
concern for other Americans. There is no longer an excuse that, at gift
giving time, nothing can be found that is produced by American hands. Yes
there is!

It’s time to think outside the box, people. Who says a gift needs to fit in
a shirt box, wrapped in Chinese produced wrapping paper?
Everyone — yes EVERYONE gets their hair cut. How about gift certificates
from your local American hair salon or barber?

Gym membership? It’s appropriate for all ages who are thinking about some
health improvement.

Who wouldn’t appreciate getting their car detailed? Small, American owned
detail shops and car washes would love to sell you a gift certificate or a
book of gift certificates.

Are you one of those extravagant givers who think nothing of plonking down
the Benjamines on a Chinese made flat-screen? Perhaps that grateful gift
receiver would like his driveway sealed, or lawn mowed for the summer, or
driveway plowed all winter, or games at the local golf course.

There are a bazillion owner-run restaurants — all offering gift
certificates. And, if your intended isn’t the fancy eatery sort, what about
a half dozen breakfasts at the local breakfast joint. Remember, folks this
isn’t about big National chains — this is about supporting your home town
Americans with their financial lives on the line to keep their doors open.

Give to a charity in your loved ones name.

How many people couldn’t use an oil change for their car, truck or
motorcycle, done at a shop run by the American working guy?

Thinking about a heartfelt gift for mom? Mom would LOVE the services of a
local cleaning lady for a day.

My computer could use a tune-up, and I KNOW I can find some young guy who is
struggling to get his repair business up and running.

OK, you were looking for something more personal. Local crafts people spin
their own wool and knit them into scarves. They make jewelry, and pottery
and beautiful wooden boxes.

Plan your holiday outings at local, owner operated restaurants and leave
your server a nice tip. And, how about going out to see a play or ballet at
your hometown theatre.

Musicians need love too, so find a venue showcasing local bands.

Honestly, people, do you REALLY need to buy another ten thousand Chinese
lights for the house? When you buy a five dollar string of light, about
fifty cents stays in the community. If you have those kinds of bucks to
burn, leave the mailman, trash guy or babysitter a nice BIG tip.

You see, Christmas is no longer about draining American pockets so that
China can build another glittering city. Christmas is now about caring about
US, encouraging American small businesses to keep plugging away to follow
their dreams. And, when we care about other Americans, we care about our
communities, and the benefits come back to us in ways we couldn’t imagine.
THIS is the new American Christmas tradition.

Red Jasmine Rice Salad w/smokie southwestern dressing

I love to try new thing, so last night I picked up some red jasmine rice and cooked it, not really knowing what I would do with it, so this morning I came up with this. It’s a pretty simple salad to make but very pleasing to the eye and satisfying if you want a quick something to eat for lunch. I will have this for lunch with a side of baba ghanoush which I made last night. Hope you like it.

1c. red jasmine rice (got it at the bulk bin at my local whole foods)

salad ingredients

salad ingredients

2 1/2 c. water

1 tsp sea salt

cook the rice until the water is absorbed about 30min. then let it rest and cool completely (you can do this the night before)

once the rice is cooled transfer to a salad bowl and start adding to it the following  ingredients:

1/2 of a red bell pepper chopped

2 slices of jicima chopped

1 c. frozen roasted corn kernels (rinse it under very hot water to thaw it out a bit)

bunch cilantro chopped

2 green onions chopped

*note: I used the Vidalia chopper small grid to get uniform cubes. It’s fast and looks pretty especially if you are making this for company. You can get it at bed, bad and beyond with a 20% coupon for about $15.

Once you finish chopping and adding the ingredients to your rice, then mix the dressing with the following ingredients:


1/4 c. extra virgin olive oil

dressing ingredients

dressing ingredients

juice of one lemon

1/2 tsp oregano

1/2 tsp applewood smoked sea salt

1/4 tsp. garlic powder

1/4 tsp. cumin

salt and pepper to taste


once you have mixed the dressing, toss it into the salad and let it marinade for a few minutes before serving. Enjoy!

before mixing

before mixing

Finished product

Finished product