[Latin Name] Glycine max (L.) Mere

[Plant Source] China

[Specifications] Isoflavones 20%, 40%, 60%

[Appearance] Brown yellow fine powder

[Plant Part Used] Soybean

[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.

[Package] Packed in paper-drums and two plastic-bags inside.

[Active ingredients]

[What is Soy Isoflavones]

Non-genetically modified soybean refined soy isoflavones, a natural nutritional factors for a variety of important physiological activity is a natural plant estrogen, easily absorbed by the body.

Isoflavones are phytoestrogens planned economy a weak hormones, soy is the only valid source of human access to  isoflavones. In the case of strong estrogen physiological activity, isoflavones can play the role of anti-estrogen. Isoflavones very prominent anti-cancer properties, can hinder the growth and spread of cancer cells and only cancer, isoflavones had no impact on normal cells. Isoflavones has an effective of anti-oxidant.

[Functions]

1. Lower Cancer Risk In Men and Women;

2. Use In Estrogen Replacement Therapy;

3. Lower Cholesterol and Reduce Heart Disease Risk;

4. Relieve women menopause syndrome, guard against osteoporosis;

5. Protect human body from destroy by free-radical to advance immunity;

6. Be healthy for stomach and spleen and protect nerve system;

7. Reduce cholesterin thickness in human body, prevent and cure cardiovascular disease;

8. Prevent cancer and counteract cancer£¬for example, prostate cancer, breast cancer.

[Application] Used in Lower cancer risk, estrogen replacement therapy, advance immunity, prevent and cure cardiovascular disease.

[ Subscribe & Like ]

Communicate with me on Instagram and Blog!

/// Instagram : himissginger ///
/// Blog: blog.naver.com/missdhpark ///

# Recipe (serving for 1)

- Ingredients (* means optional or replaceable)

Sliced brioche, about 1.5~2 inches thick, 1* (You can use other soft bread.)
Egg, 1
Milk, 3tbsp
Sugar, 1/2tbsp
Cinnamon powder, 1/2ts* (Optional)
Vanilla extract, a few drops* (Optional)
Maple syrup, 1tbsp* (You can use other syrup like honey or vanilla syrup.)
Coconut oil, 1tbsp* (It can be replaced with melted butter.)
Sliced almonds, 1tbsp* (Optional. Other nuts like cashews, walnuts, pecans are good substitutes.)
Pumpkin seeds, 1tbsp* (Optional. Other nuts like cashews, walnuts, pecans are good substitutes.)
Vanilla flavoured ice cream, a scoop* (Optional, but I highly recommend.)

1. Mix egg, milk, sugar, cinnamon powder, and vanilla extract.
2. Put a slice of brioche on a tray and pour the egg mixture.
3. Wait for the bread to be soaked in the mixture for about 10minutes and flip the bread over occasionally during the wait.
4. Mix coconut oil and maple syrup and pour it over the bread.
Tip. You can save time if you add the oil and the syrup when you make the egg mixture In this case, give some minutes more to the bread in the mixture.
5. Give the bread some time to be soaked like another 10minutes.
6. Place a parchment paper on your oven tray.
7. Lift and put the soaked brioche on the tray with your spatula carefully.
8. Sprinkle sliced almonds and pumpkin seeds on the bread.
9. Bake it in preheated oven at 175℃ (155℃ for mini oven users) for 15minutes.
10. Scoop vanilla ice cream out and place it on the bread.
11. Done! Enjoy!

[ 구독 & 좋아요 ]

인스타그램과 블로그에서 소통해요:)
/// 인스타그램 : himissginger ///
/// 블로그 : blog.naver.com/missdhpark ///

# 레시피 (1인분)

- 재료 (*은 생략 가능하거나 대체 가능한 재료입니다.)

브리오슈, 약 4cm 두께, 1장* (식빵으로 대체 가능합니다. 그렇지만 브리오슈가 훨씬 맛있어용!)
달걀, 1개
우유, 3큰 술
설탕, 1큰 술
시나몬 파우더, 1/2작은 술* (생략 가능)
바닐라 익스트랙, 약간* (생략 가능)
메이플 시럽, 1큰 술* (꿀이나 바닐라 시럽 등으로 대체 가능합니다.)
코코넛 오일, 1큰 술* (녹인 버터로 대체 가능해요.)
아몬드 슬라이스, 1큰 술* (생략 가능. 캐슈나 호두, 피칸 등 다른 견과류로 대체 가능합니다.)
호박씨, 1큰 술* (생략 가능. 캐슈나 호두, 피칸 등 다른 견과류로 대체 가능합니다.)
바닐라 아이스크림, 한 숟가락* (생략 가능, 그렇지만 강추!!)

1. 달걀과 우유, 설탕, 시나몬 파우더, 바닐라 익스트랙을 섞습니다.
2. 브리오슈를 접시나 쟁반에 놓고 달걀 혼합물을 부어줍니다.
3. 10분 정도 빵이 달걀 혼합물을 흡수할 시간을 주세요. 기다리면서 간간히 빵을 뒤집어주세요.
4. 코코넛 오일과 메이플 시럽을 섞어 빵 위에 부어주세요.
팁. 달걀 혼합물 만드실 때 코코넛 오일이랑 메이플 시럽을 넣어주시면 훨씬 간단해지겠지용! 이 경우에는 달걀 혼합물에 빵을 좀 더 오래 두세요.
5. 약 10분 정도 더 기다려줍니다.
6. 오븐 팬에 유산지를 깝니다.
7. 뒤집개로 빵을 조심히 들어올려 오븐 팬 위에 얹어주세요.
8. 아몬드 슬라이스와 호박씨를 빵 위에 뿌립니다.
9. 예열된 오븐에서 15분 동안 175도로 구워줍니다. (화력 센 미니오븐 유저는 155도로!)
10. 바닐라 아이스크림을 크게 한 술 떠서 빵 위에 얹어주세요.
11. 완성! 맛있게 드세요!

Mrs.Vahchef is very fond of cooking and her Recipes are very unique and fit for busy women specially working women

A crisp and delightful pumpkin pakora, that will help you explore the spicy side of pumpkins. Pumpkin and pumpkin seeds are rich in magnesium which is an important mineral for various bodily functions.

INGREDIENTS:

Pumpkin 1 nos
Green chillies(chopped) ½ tsp
Carom seeds ½ tsp
Ginger garlic paste ½ tsp
Red chilly powder ½ tsp
Salt To taste
Chickpea flour 1 cup
Rice flour 1 tbs
Oil To fry
Chat masala 2 pinch

METHOD:

1. Peel pumpkin and grate it slightly coarse.

2. Take a bowl add 1 cup grated pumpkin, green chillies, carom seeds, ginger garlic paste, red chilly powder, salt and mix nicely.

3. Add chickpea flour, rice flour, 1 tsp oil and mix nicely without water.

4. Drop in pakoda in hot oil with hand.

5. Transfer into plate and sprinkle chat masala.

6. Now pumpkin pakoda is ready to serve.