Siberian Ginseng Extract

Key Words: American Ginseng Extract

[Latin Name]  Acanthopanax senticosus (Rupr. Maxim.) Harms

[Specification] Eleuthroside ≧0.8%

[Appearance] Light yellow powder

Plant Part Used: Root

[Particle size] 80Mesh

[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

[What is Siberian Ginseng?]

Eleutherococcus, also known as eleuthero or Siberian ginseng, grows in mountain forests and is native to eastern Asia including China, Japan, and Russia. Traditional Chinese Medicine has used eleutherococcus for reducing lethargy, fatigue, and low stamina as well as increasing endurance and resilience to environmental stresses. Eleutherococcus is considered an “adaptogen,” a term that describes herbs or other substances that, when ingested, appears to help an organism increase resistance to stress. There is strong evidenceEleutherococcus senticosus increases endurance and mental performance in patients with mild fatigue and weakness.

[Benefits]

Eleutherococcus senticosus is a pretty awesome plant and has a lot more benefits that just the graphic above highlights. Here are some of the ones worth mentioning.

1. Energy
2. Focus
3. Anti-Anxiety
4. Anti-Fatigue
5. Chronic Fatigue Syndrome
6. Common Colds
7. Immune Booster
8. Liver Detox
9. Cancer
10. Antiviral
11. High Blood Pressure
12. Insomnia
13. Bronchitis

Winter has finally hit us and this Broccoli Cheese Soup hits the spot! It’s delicious, so incredibly rich and ultra filling! Perfect for a cold winters night!

What you’ll need:
2 Tbsp butter or margarine (or olive oil)
1/2 onion, chopped
1 (16 oz) bag frozen chopped broccoli
2 (14.5 oz) cans low sodium chicken broth (1/2 cup reserved)
1 lb Velveeta, cut into cubes
1 cup half and half (you can also use milk)
2 tsp garlic powder
1/2 cup cornstarch

In a large stock pot, saute onion in butter or margarine until just translucent. Add in broccoli and chicken stock and allow to simmer for 8-10 minutes. Meanwhile, take 1/2 cup broth and mix in the cornstarch to make a slurry. Set aside. When broccoli is cooked, add in Velveeta and stir to melt. Once melted, stir in half and half, garlic powder and cornstarch slurry. Bring just to a boil while stirring constantly to thicken. Remove from heat and serve. Enjoy!

I wanted to make this in the crock pot somehow but from searching out crock pot recipes for this soup, it needs to be babysat which defeats the purpose of the crock pot. Just make it on the stove top. It only takes 20 minutes at most.

PS…I have no idea why the video is distorted like it is. Don’t want to redo it so we’re just going to live with the squished version. Sorry bout that!

By Dr. Frank Schonlau