Superfood Spotlight: Barley Sprout Powder

Barley is a commonly-consumed grain, usually in its mature stage, but our personal favorite way to eat barley is while it’s still in its sprout stage, at the very beginning of its life cycle! In fact, consuming plants at their sprout stage is a great way to get the most concentrated source of nutrients and enzymes, as a newly developing sprout is loaded with potential energy. The less stable cell walls of the sprouts make them easier for our bodies to break down, so we actually get more benefits than when we consume barley at its adult stage, and that’s great news because barley grass is one of the richest sources of nutrients on the planet. Not only does our Barley Sprout Powder contain 20 amino acids, but it’s also packed with 12 vitamins,13 minerals, and enzymes that help repair damaged cells and protect against free radicals.

More specifically, barley sprout powder contains Superoxide Dismutase (SOD), an enzyme that acts as defense against free radicals, which invade the body through pesticides and herbicides, ozone contamination, nutritional deficiencies, injuries, UV gamma rays, and toxic metals - so basically everything. Luckily, SOD helps the body replenish the cells it loses from free radicals, while slowing the effects of aging and reducing inflammation in the body.

Incorporating barley sprouts into your diet is a lot easier when you use barley sprout powder, because you can add it to any meal! However, in order to preserve the sprout’s nutritional integrity, it is not recommended that barley sprout powder is heated before consumption. That being said, most people enjoy adding this sprout powder to their smoothies and energy bars. Check out the recipes below for more inspiration:

Tropical Smoothie



Mix ingredients in a blender and top with optional shredded coconut.

Psst - Click here for more smoothie inspiration - feel free to add barley powder to any one of them!

Double Chocolate Protein Bars



  • 1 cup oats
  • 1/2 cup almond flour
  • 1 cup sprouted millet
  • 2 tbsp almond butter
  • 1 tsp vanilla extract
  • 1 tsp salt
  • 5 dates
  • 1/4 cup water





  1. Grind oats in food processor until they become flour and put it in a mixing bowl.
  2. Add all the dry ingredients into the mixing bowl and mix well.
  3. Make the date paste separately in the food processor 5 dates+1/4 cup water
  4. Add the rest of the ingredients to the mixing bowl and set aside.


  1. In a food processor chop the pecans and cashews until they are in bite sized pieces.
  2. Add in all the dry ingredients to a mixing bowl and mix well
  3. Add in the rest of the ingredients a mix again till well mixed and set aside.


  1. Mold the cookie dough with your hands into rectangular pieces or use a cookie cutter.
  2. Add the crispy crunchy gooey insides with a spoon and smooth it out.
  3. Put them in the fridge to firm up for 1 hour.


  1. Melt the cacao butter and coconut oil together
  2. Add in the rest of the ingredients and stir.
  3. Refrigerate the cookie bars before dipping them in chocolate.
  4. Put them on the cooling rack in the freezer for 30 seconds to harden.
  5. Store the bars in a plastic air tight bag in the fridge.

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