[Latin Name] Vaccinium uliginosum

[Appearance] Dark Purple fine powder
[Particle size] 80 Mesh

[Loss on drying] 5.0%

[Heavy Metal] 10PPM

[Extract solvents] Ethanol

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Package] Packed in paper-drums and two plastic-bags inside. Net weight:25kgs/drum

[General feature]

1.The raw material blueberry fruits are from Daxing’an Mountain range;
2.Without any adultery of other relative species of Berries, 100% pure from blueberry.
3.Perfect water solubility,water insolubles<1.0%
4.Good solubility in water, which could be widely used in beverage, wine, cosmetics, cake, and cheese etc.
5. Low ash, impurity, heavy metal, solvent residue and no pesticide residue.

.

[Function]

Blueberries are flowering plants of the genus Vaccinium with dark-blue berries. They are picked up from wild bushes which are free of pollution. Blueberry are rich in anthocyanosides,

proanthocyanidins, resveratrol, flavons and tannins inhibit mechanisms of cancer cell development and inflammation.

[Application]
1. Protect eyesight and prevent blindness, glaucoma, improve myopia.
2. Scavenge free radical activity, prevent atherosclerosis.
3. Soften blood vessels, enhance immune function.
4. Prevent brain from aging; anti-cancer

This vegan cheesecake recipe is super easy and super delicious. Just blend, throw it in a pan and bake! No coconut, no tofu, no freezing and thawing. But you will need a tub of store-bought vegan cream cheese. I usually use Daiya or Tofutti as they are most widely available. **recipe + details below**

This recipe has not been tested as thoroughly as my other recipes as it was a one-off that I made for my boyfriend’s birthday. So keep that in mind and do let me know if you run into any issues. But it’s so simple that I think anyone can make this. Good luck!

Links mentioned:

The BEST Chocolate Chip Cookies: https://www.youtube.com/watch?v=IK3-w5CGVEU&index=14&list=PL6QDlGTnYxpEoQeqkbIlnTs3PLuPOHHos
Peanut Butter & Jelly Chocolate Cupcakes: https://www.youtube.com/watch?v=b4SqcwEgrSU&index=18&list=PL6QDlGTnYxpEoQeqkbIlnTs3PLuPOHHos

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VEGAN BLUEBERRY CHEESECAKE
Makes 1 5″ x 9″ rectangle cake

INGREDIENTS (US)
For filling:
1 – 8oz tub of Daiya/Tofutti plain cream cheese
1 cup soaked cashews*
1/2 cup granulated sugar
3 tablespoons lemon juice
1/2 tablespoon vanilla extract
1/4 teaspoon salt (optional)

For crust:
1 cup vegan graham cracker crumbs**
2 tablespoons vegan butter/margerine

For blueberry sauce:
1/2 cup blueberries, fresh or frozen
2 tablespoons granulated sugar

INGREDIENTS (Metric)
–apologies to those who prefer weight measurements. i did not weigh the ingredients this time–

For filling:
1 – 226g tub of Daiya/Tofutti plain cream cheese
225ml soaked cashews*
100g granulated sugar
10ml vanilla extract
1/4 teaspoon salt (optional)

For crust:
225cc vegan graham cracker crumbs**
15ml vegan butter/margerine

For blueberry sauce:
115cc blueberries, fresh or frozen
2 tablespoons granulated sugar

DIRECTIONS
Preheat your oven to 350F (170C).

Blend all cashews with lemon juice until completely smooth. You may add up to two tablespoons of water to help you blend it if needed.

Add the rest of the ingredients except for the vegan butter and graham crumbs. Blend until smooth and set aside.

Combine the vegan butter/margerine with the graham crumbs. You can use a fork or food processer to mix completely.

Pour the crumbs into a prepared baking pan, distribute evenly and press down the surface firmly with the back of a fork or your clean fingers.

Pour the cream cheese mixture over top and smooth out evenly.

For the Blueberry Sauce, mix the blueberries and sugar together and heat just to a boil. You may simply microwave for one to two minutes or heat on the stove. Let cool slightly.

To make blueberry swirls, drop a few spoons of the blueberry sauce on to the cheesecake, then take a spoon and trace lines out of the blueberry spots. Save the leftover blueberry sauce for serving.

Bake the cake in your preheated oven for 45 to 50 minutes or until the top is golden.

Let cool, then chill in the fridge for 2 hours before serving. You may cover it and store for up to 5 days in the fridge.

Serve with reserved blueberry sauce. Enjoy!

NOTES
*FOR SOAKED CASHEWS, soak them in water for 4 hours or more. This will soften them so they blend easily. Measure 1 cup AFTER soaking.
**If you can’t find vegan graham crackers/crumbs, you may use any cookies you like and crumble them.

*********************************************
A NOTE ABOUT SUGAR:
Some white sugar is filtered through bone char during the purifying process. This is true of most white cane sugar and often brown/golden sugar as well. Other white sugars aren’t typically filtered this way, such as beet sugar. The ONLY way to determine for sure if any brand of sugar is vegan-friendly or not is to contact the manufacturer directly to ask specifically about bone char (if not labelled as vegan). Fun fact: Sugar made in Australia is all bone-char free!

For those in Western Canada, Roger’s sugar coming out of Taber, AB doesn’t use bone-char either. This is the one I use. The product number will start with “22″ if it’s from Taber. If it starts with “10,” it’s from Vancouver, BC where it is NOT vegan-friendly.

Many vegans do not mind using bone char processed sugar or may not have vegan-friendly sugar available to them. Please do not get hung up on this issue. Veganism is about intent, not purity.
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Maca, also known as Lepidium Meyenii, is an
annual plant that is cultivated in the Peruvian
central highlands. The edible root, which resembles
a radish, is a staple food for the local population.
Maca has been highly revered for over 2,000 years
in Peru. According to legend, the Incan warriors ate
Maca for strength and endurance before going to
battle. The Spanish Conquistadors called it the “sex
herb of the Incas.” Today it is known as “Peruvian
Ginseng”. Modern studies suggest that Maca may
promote libido, sexual potency and energy.
Women in South America have also used Maca for
thousands of years to help maintain their stamina
and handle stress. Peruvian women begin using
Maca at age 3, and remain strong, fertile and
productive, well into their later life. Maca may
increase a woman’s libido, and should be taken daily
for best results.
Forever Multi-Maca® combines legendary
Peruvian Maca with other powerful herbs and select
ingredients, to create one of the finest supplements
of its kind!
Supplement Facts
Serving Size 2 Tablets
Amount Per Serving
Maca (root) 500 mg*
Tribulus terrestris (fruit) 200 mg*
Muira Puama (root) 200 mg*
Catuaba (bark) 200 mg*
L-Arginine 150 mg*
Saw Palmetto (fruit) 150 mg*
Pygeum africanum (bark) 50 mg*
Co Enzyme Q-10 10 mg*
Soy Extract 10 mg*
* Daily Value not established
Other ingredients: Microcrystalline cellulose,
calcium citrate, stearic acid, croscarmellose
sodium, guar gum, magnesium stearate, silicon
dioxide, dextrin, dextrose, lecithin, sodium
carboxymethyl cellulose and sodium citrate.
Contains Soy.
CONTENTS
60 tablets
SUGGESTED USE
Two tablets every day with water.