Short Lead Time for Dandelion root extract Factory for Honduras
Short Lead Time for Dandelion root extract Factory for Honduras Detail:
[Latin Name] Taraxacum officinale
[Plant Source] from China
[Specifications] Flavones 3%-20%
[Appearance] Brown fine powder
Plant Part Used:Root
[Particle size] 80 Mesh
[Loss on drying] ≤5.0%
[Heavy Metal] ≤10PPM
[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.
[Net weight] 25kgs/drum
[Function]
(1) It is a general stimulant to the system, but especially to the urinary organs, and is chiefly used in kidney and liver disorders;
(2) Dandelion is also used as a remedy for hemorrhoids, gout, rheumatism, eczema, other skin conditions, and diabetes.
(3) Dandelion is used to treat chronic ulcers, stiff joints, and tuberculosis. It is also used to induce milk production in nursing mothers and to soothe inflamed breast tissue.
[Pharmacological effects]
(1) the antibacterial action: made of injection to extract the dandelion staphylococcus aureus and have strong hemolytic streptococcus pneumoniae, to kill, meningococci, diphtheria bacili, pseudomonas aeruginosa, proteus, dysenteric bacili, typhoid bacillus and card he also must kill staphylococcus, fungi, viruses, and some of the leptospira bacterium.
(2)other function. Advantageous bravery,diuresis and bitter soa, mild diarrhea inferior.
[Applications]
Dandelions extract injection, decoction, tablet, syrup, etc for a variety of infection are dampness.the curative effects, including the upper respiratory tract infection and chronic bronchitis, pneumonia, contagious hepatitis, urinary tract infection, surgical disorders, surgery, dermatology inflammation and sepsis inflammation, typhoid, biliary feeling, mumps, etc.
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Yes! She said bacon noodles!!! The white sauce used in this recipe is great for all kinds of meals.
White Chicken Spinach and Artichoke Lasagna with Bacon Noodles
Prep the veggie layer
2 tablespoons bacon fat
1/3 cup chopped onion
2 stalks celery chopped
1 cup chopped mushrooms
1 chopped and seeded jalapeno (optional)
1 tablespoons garlic
1 teaspoon salt
1 tablespoon finely chopped Sun-dried tomatoes
Melt the bacon fat in a heavy skillet. Add the onion, celery, mushrooms, jalapeno, garlic, and salt and simmer until veggies are tender and slightly browned.
8 ounces Spinach cooked and drained
½ cup Artichoke hearts
¾ cup country ham (optional)
Add to the veggie mixture and set aside.
Sauce recipe
4 ounces Cream cheese
3 tablespoons Kerry gold butter
1 cup bone broth
1 tsp dried parsley (optional)
1 teaspoon garlic
¼ tsp Salt
½ cup heavy cream
3 tsp Worcestershire sauce
½ cup sour cream
½ teaspoon glucomannan
Melt butter and cream cheese in the bone broth. Add parsley, garlic, Worcestershire sauce, and salt. Whisk at low heat until it simmers. Whisk in sour cream and heavy cream. Keep the heat low so that the sauce doesn’t break.
3-4 cups chopped Chicken
14 to 20 strips of cooked bacon
2 ½ cups shredded cheese (a blend of asiago, cheddar, Monterey jack, or gouda work well. Gouda and asiago are my favorite.
1 cup of parmesan cheese or a parmesan cheese blend
Layer in chicken, a layer of veggies including artichoke hearts and spinach. Top with a little less than half of the sauce. Top with a mix of shredded cheese—use your favorite! Use cooked bacon as a “noodle” layer. Repeat layers of chicken, veggies, bacon, cheese, and sauce.
Bake at 375 degrees for about 30 to 35 minutes until everything is bubbly and hot. During the last 5 minutes cover the lasagna with the Parmesan blend.
Let cool at least 5 minutes before serving.
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