[Latin Name] Panax ginseng CA Mey.

[Plant Source] Dried Root

[Specifications] Ginsenosides 10%–80%（UV）

[Appearance] Fine Light Milk Yellow Powder

[Particle size] 80 Mesh

[Loss on drying] ≤ 5.0%

[Heavy Metal] ≤20PPM

[Extract solvents] Ethanol

[Microbe]  Total Aerobic Plate Count: ≤1000CFU/G

Yeast & Mold: ≤100 CFU/G

[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.

[What is Ginseng]

In terms of modern scientific research, ginseng is known to be an adaptogen. Adaptogens are substances that assist the body to restore itself to health and work without side effects even if the recommended dose is widely exceeded.

Ginseng due to its adaptogens effects is widely used to lower cholesterol, increase energy and endurance, reduce fatique and effects of stress and prevent infections.

Ginseng is one of the most effective antiaging supplements. It can alleviate some major effects of aging, such as degeneration of the blood system, and increase mental and physical capacity.

Other important benefits of ginseng is its support in cancer treatment and its effects on sports performance.

[Application]

1. Applied in food additives, it owns the effect of antifatigue, anti-aging and nourishing brain;

2. Applied in pharmaceutical field, it is used to treat coronary heart disease, angina cordis, bradycardia and high heart rate arrhythmia, etc.;

3. Applied in cosmetics field, it owns the effect of whitening, dispelling spot, anti-wrinkle, activating skin cells, making skin more tender and firm.

Hey everyone!
Sorry it’s been such a long time since I’ve uploaded anything, but hopefully I’ll be able to upload videos more frequently now!

This is currently one of my favourite breakfasts/snack because it’s so warming and comforting on these cold wintery days! It can also be made with sweet potatoes instead, or a combination of both. This recipe is oil-free, refined sugar free, easy to make, vegan and super delicious! So it’s basically good for you right?

Hope you enjoy this video, please let me know your thoughts, feedback, or what other videos you’d like to see me do!

RECIPE:

- Pumpkin or Sweet Potato
- 1/4 – 1/2 tsp Sea Salt
- 2 tsp Cinnamon
- 1 tsp Nutmeg
- 1 tsp Ginger Powder
- 1 tsp Allspice
- Coconut Sugar or Liquid Sweetener (Optional)

1. Remove the pumpkin seeds ( I save mine and wash them to roast later)

2. Remove the skin and dice the pumpkin to whatever size you prefer.

3. Microwave for about 4 minutes until tender (optional, but speeds up the baking/roasting time. Which is always a bonus )

4. Spread out the pumpkin on a lined baking tray, and mix in the pieces until well combined and coated evenly.

5. Bake at 180-200C until they’re slightly crispy on the outside, and soft and gooey on the inside – about 15-20 mins (Or your preferred doneness)

6. Add whatever toppings you like and Enjoy!

All of these measurements are estimates and you can change them up to suit your taste

Thank you for watching!

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Instagram: https://www.instagram.com/elisaaroha/

Music: https://soundcloud.com/lakeyinspired

How to roast crispy pumpkin seeds from a carved pumpkin, with garlic and salt. Easy tutorial by Nikka Ischelle

The seeds came out soooo delicious that I have to go and buy more pumpkins to make another batch for my family and friends! I used pumkin carving tools from the dollar store, a kitchen knife, and metal spoon to get a good scraping inside the pumpkin. The seeds were really easy to seperate from the squishy pulp inside too. I love the salty garlic flavor on the seeds, next time I’ll play around with different flavors. You may also use any kind of oil, I was out of olive so I used canola oil.

Please make sure to “Like” and Subscribe, and check back next week for more DIY!