[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.

Preparation Time : 10 mins
Cooking Time : 30 mins
Serves – 4 to 5

Ingredients:

Pumpkin – Get the small one
Shallots / Sambar Onion – 4 sliced thinly
Green Chilli – 2
Cinnamon / Pattai – 1 small stick
Fenugreek Seeds / Methi – 1 tsp
Turmeric powder / Manjal Podi – 1tsp
Pepper Powder – 1 tsp
Chilli powder – 1 tsp
Salt to taste
Sugar – 1 tsp
Thin Coconut Milk – 2 cup
Thick Coconut Milk – 1 cup

For Grinding:
Garlic – 3 cloves
Mustard Seeds / Kaduku – 1 tsp

Pictorial:

Take all the ingredients except the grinding stuff in a pot and bring it to boil.

Cover and simmer for 10 mins untill the pumpkin is half cooked.

Now take garlic and mustard in a blender or mortar and pestle and crush them.

Add them to the curry and cook for 10 more mins.

Add coconut milk and bring again to a boil. Switch off the flame and serve with rice.

Homemade tofu pudding dessert served in a sweet ginger syrup. With large pieces of silky smooth, slightly sweetened tofu, this recipe is one of my favorite Asian desserts. It’s very easy to make one you have all the right ingredients.

♥ Printable Recipe & Ingredients on my blog ♥

https://bit.ly/1Wpxo0f

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Related Videos:

How to Make Homemade Soy Milk

How to Make Mapo Tofu

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From My Kitchen to Yours, Supplies for Making this Recipe:

Gypsum Powder

https://amzn.to/1Lc2ViM

Bob’s Red Mill Organic Soybeans

https://amzn.to/1K8objJ

Regency Natural Ultra Fine 100% Cotton Cheesecloth

https://amzn.to/1MWAK6M

Nut Milk Bag (for straining)

https://amzn.to/1TcpbIi

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Outfit of the Day:

Pink Flower Dress by UNIQLO

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Check out Angel’s Official Website & Blog at: https://www.angelwongskitchen.com