[Sunan Latin] Panax ginseng CA Mey.

[Tsarin Shuka] Busashen Tushen

[Takaddun bayanai] Ginsenosides 10% -80%(UV)

[Bayyana] Fine Haske Madara Ruwan Foda

[Girman sashi] 80 raga

[Asara akan bushewa] ≤ 5.0%

(Heavy Metal) ≤20PPM

[Tsarin abubuwan kaushi] Ethanol

[Microbe] Jimlar Ƙididdiga ta Aerobic: ≤1000CFU/G

Yisti & Mold: ≤100 CFU/G

[Ajiya] Ajiye a wuri mai sanyi & busasshiyar wuri, nisanta daga hasken kai tsaye da zafi.

[Rayuwar Shelf] Watanni 24

[Package] An cushe cikin gangunan takarda da jakunkuna-roba biyu a ciki.

[Menene Ginseng]

Dangane da binciken kimiyya na zamani, ginseng an san shi azaman adaptogen. Adaptogens sune abubuwan da ke taimakawa jiki don dawo da kansa zuwa lafiya kuma yana aiki ba tare da lahani ba ko da an wuce adadin shawarar da aka ba da shawarar.

Ginseng saboda tasirinsa na adaptogens ana amfani dashi sosai don rage cholesterol, ƙara kuzari da jimiri, rage fatique da tasirin damuwa da hana cututtuka.

Ginseng yana daya daga cikin abubuwan da ake amfani da su na maganin tsufa. Yana iya rage wasu manyan illolin tsufa, kamar lalata tsarin jini, da haɓaka ƙarfin tunani da na jiki.

Sauran mahimman fa'idodin ginseng shine goyon bayansa a cikin maganin ciwon daji da tasirinsa akan wasan motsa jiki.

[Aikace-aikace]

1. Ana amfani dashi a cikin kayan abinci na abinci, yana da tasirin maganin gajiya, tsufa da kwakwalwa mai gina jiki;

2. Ana amfani da shi a filin magani, ana amfani da shi don magance cututtukan zuciya na zuciya, angina cordis, bradycardia da hauhawar zuciya mai girma arrhythmia, da dai sauransu;

3. Ana amfani da shi a filin kayan shafawa, yana da tasirin farar fata, kawar da tabo, anti-wrinkle, kunna ƙwayoyin fata, yana sa fata ta zama mai laushi da ƙarfi.

Gasasshen Miyan Kabewa, tare da sabon kabewa, zai ji daɗin wannan Faɗuwar. Duba wannan jerin waƙoƙin haɗin gwiwa tare da abokaina Spatulas goma sha biyar da Gemma's Big Bolder Baking!

Yi SUBSCRIBE zuwa tashar ta: https://goo.gl/iA05G
INSTAGRAM: https://instagram.com/honeysucklecatering
BLOG: https://www.honeysucklecatering.com/

Biyan kuɗi zuwa tashar Gemma: https://bit.ly/GemmasBoldBakers
Biyan kuɗi zuwa Spatulas goma sha biyar: https://bit.ly/15spatulas

"Man in the Moon" Daga Yonder (Erisy Watt da Jeremy)
Duba ta anan: https://www.youtube.com/user/erisyy

Gasasshen Miyan Kabewa Girke-girke:
Samu Katin girke-girke anan:

https://www.honeysucklecatering.com/blog/a-pumpkin-smoothie-and-soup

- 1 kananan kabewa (kimanin 3 - 5 fam)
- 1 matsakaici rawaya albasa, yankakken
- 2 tafarnuwa cloves, yankakken
- 2 tbsp man shanu
- 1 tbsp man zaitun
- 1 teaspoon dried sage
- ½ teaspoon cumin
- 1 teaspoon barkono barkono
- Kofuna 4 kayan lambu ko kayan kaji

Preheat tanda zuwa 350 digiri F.
Yanke kabewa a rabi kuma a kwashe tsaba. A shafa man zaitun a cikin kabewa da gishiri da barkono. Kwanta yanke gefen kabewa fuska-up. Gasa na kimanin minti 45, har sai kabewa ya yi laushi kuma ana iya huda shi da cokali mai yatsa. Da zarar an gama sai a bar kabewar ta huce sannan a cire naman (kimanin kofuna 3). Yi watsi da fata.

A halin yanzu, ƙara cokali 2 na man shanu da cokali 1 na man zaitun a cikin babban tukunya akan matsakaicin zafi. Ƙara albasa, tafarnuwa da kuma dafa don kimanin minti 10, har sai albasarta ta yi laushi.

Ƙara naman kabewa, sage, cumin, chile foda, da jari. Ku kawo zuwa tafasa sannan ku rage zafi kuma ku dafa tsawon minti 15.

A haxa miya ta hanyar yin amfani da blender na nutsewa ko kuma canja shi zuwa ga abin da aka saba (da zarar miya ta yi sanyi sosai).
Ado da ɗigon man zaitun, daɗaɗɗen foda da kabewa. Ƙara gishiri don dandana kuma kuyi hidima.

Sanya abubuwa masu daɗi, Kyawawa, da daɗi! Honeysuckle tashar salon rayuwa ce don samari mata masu sha'awar nishaɗi da dafa abinci a gida.

© 2014 Abincin Abinci na zuma. Duka Hakkoki.

Raw Vegan Cuku - Yadda ake yin Vegan Raw Nut da/ko Cukuwar iri ta amfani da majin acidophilus. Yi cuku mai iri ko goro na zaɓin da kuke so, ko haɗar iri da goro.

Umarnin ga Almond Nut Cheese:

Yi batch na farko da ɗan ƙaramin almond don idan bai zama kamar yadda kuke so ba, ba zai zama babban asara ba. Fasahar yin haki na iya ɗaukar ɗan ƙaramin aiki don daidaita shi.

Kuna buƙatar:

Almonds,
Acidophilus/lactobacillus
gishiri
ruwa mai tsabta (zai fi dacewa distilled, tacewa ko tafasa sannan a sanyaya zuwa zafin jiki)

Muna amfani da foda acidophilus mai cin ganyayyaki, wasu mutane suna yin nasu ta hanyar yayyafa alkama a cikin ruwa na ƴan kwanaki kuma suna amfani da wannan ruwan da ake kira rejuvelac, amma wannan yana iya zama dicey da rashin tabbas.

Sai a jika danyen almond a cikin dare da daddare sannan a kurkura kafin a fara yin blanching. (Idan kun yi madarar almond za ku iya amfani da daskararrun daskararrun don yin cuku na goro, madarar almond kuma ya fi kyau idan kun yi amfani da almonds).

Don blanch da almonds zuba ruwan zafi a kansu, isa ya rufe su. Wannan zai sassauta fatun kuma kawai za ku iya fitar da su ta hanyar matse su. Yi amfani da ɗan ƙaramin audugar da aka ɗora don kamawa idan ba su tashi da sauƙi ba.

Haɗa (maɗaukaki mai saurin sauri shine mafi kyawun wannan) almonds da kusan rabin zuwa teaspoon ɗaya na gishiri ga kowane jarful tare da isasshen ruwa mai tsafta wanda batter zai zama ruwa isa gauraye.

Da zarar an gauraye shi cikin batir mai santsi, ƙara 1/4 tsp na acidophillus/lactobaccillus foda da bugun jini na ƴan daƙiƙa.

Saka wannan batter a cikin kwalba mai tsabta tare da kusan 1/3 fanko a saman don ba da damar fadadawa. Dunƙule kan murfi amma kar a ɗaure don a iya fitar da iskar fermentation.

Sanya waɗannan kwalba a wuri mai dumi, daga digiri 80 zuwa tsakiyar Fahrenheit na casa'in, babu zafi. Tsakanin tamanin zuwa digiri casa'in tabbas yana da kyau.

Ka bar su na tsawon awanni 4 aƙalla sannan ka duba don ganin ko ka ga alamun fermentation. Wannan zai zama ƙananan kumfa, kuma batter zai yi ƙarfi. Idan ka cire murfi da wari, ya kamata ka ji wari mai daɗi mai daɗi. Ka tuna maye gurbin murfin kai tsaye lokacin gwaji. Dangane da zafin jiki, ana iya shirya su daga sa'o'i 4-6 ko fiye. Mai sanyaya zafin jiki zai ɗauki tsawon lokaci.

Da zarar kumfa sun cika cuku aƙalla 50% za ku iya sanya su cikin zafin jiki kuma ku bar su har tsawon yini ko na dare. (zafin daki na 55 zuwa 70 F). Cukuwar tana shirye lokacin da ƙananan kumfa da yawa za ku iya gani ta gilashin kuma yana da ƙamshi mai daɗi da tang mai daɗi.

Da zarar cuku ya gama, ƙara murfi kuma a sanyaya. Zai ɗauki mako ɗaya ko biyu a cikin firiji (har ma ya fi tsayi dangane da abubuwa daban-daban). Wasu ma sun daskare shi, amma ba mu samu ba. Mun yi amfani da wannan cuku ta hanyoyi da yawa.