Yoghurt and Soured Cream Sauce for Fish
- 5 fl oz soured cream
- 5 fl oz yoghurt
- Juice of 1 lime
- 1 heaped tsp green barley grass powder
- 1 heaped tsp chopped mint
- A few chopped basil leaves
- Ground pepper
Combine as sauce for steamed fish or over cucumber slices as raita.
Breakfast Boost
Mix 2 teaspoons of Green Barley Leaf Powder with 1/3 cup of natural yoghurt and 1/2 cup of cloudy apple juice, then serve over muesli as an alternative to milk.
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