[Latin Name] Amorphophallus konjac

[Plant Source] from China

[Specifications] Glucomannan85%-90%

[Appearance] White or cream-color powder

Plant Part Used:Root

[Particle size] 120 Mesh

[Loss on drying] ≤10.0%

[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

[Introduction]

Konjac is a plant that is found in China, Japan and Indonesia. The plant is part of the genus Amorphophallus. Typically, it thrives in the warmer regions of Asia.

The extract of the Konjac root is referred to as Glucomannan. Glucomannan is a fiber-like substance traditionally used in food recipes, but now it is utilized as an alternative means of weight loss. Along with this benefit, konjac extract contains other benefits for the rest of the body as well.

The main material of the natural konjac gum is fresh konjac, which grow in virgin forest in Hubei area. We use advanced method to distill the KGM, aminophenol, Ca, Fe, Se which are good for health. Konjac is known as“ the seventh nutriment for human”.

Konjac Gum with its special water holiding capacity, stability, emulsibility, thickening property,suspension property and gel propery can especially adopted in food industry.

[Main Function]

1.It could reduce postprandial glycemia, blood cholesterol and blood pressure.

2.It could control appetite and reduce body weight.

3.It could increase insulin sensitivity.
4.It could control insulin resistant syndrome and diabetesII development.
5.It could reduce heart disease.

[Application]

1) Gelatinizer(jelly, pudding, Cheese, soft candy, jam );

2) Stabilizer(meat, beer);

3) Film Former(capsule, preservative)

4) Water-keeping agent( Baked Foodstuff );

5) Thickener (Konjac Noodles, Konjac Stick, Konjac Slice, Konjac Imitating Food stuff);

6) Adherence agent( Surimi );

7) Foam Stabilizer (ice cream, cream, beer)

Dr. Steven Lamm did a great job at explaining the new benefits of pycnogenol. Pycnogenol is the leading ingredient in Isotonix OPC-3®, Market America’s best-selling product. It has an array of benefits and is especially helpful to the circulatory system—the body’s master communicator.

[ REMINDER : I am not a vegan. I eat a plant-based diet, but all these recipes are in fact vegan.] These recipes are so easy and they don’t require much time at all. I used to hate cooking because I thought it was too much work and it took too much time. If you are trying to loose weight or become healthier I highly suggest cooking your own meals. There are tons of easy, fast, and healthy recipes out there! So don’t make that an excuse to not start eating healthier. After a little bit you will start to enjoy it and you’ll also realize how much easier it is when your trying to eat clean. I really hope you enjoyed this video and found it helpful!!!

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Breakfast: Chocolate Peanut butter Protein Waffles

1/2 oat flour
1 tbsp of choc protein
1 tbsp of powdered peanut butter
1 tsp + 1/4 tsp of baking powder
1 tbsp coconut sugar
1/2 cup + 1 tbsp coconut milk
Walnuts
Peanut butter
Lite Syrup
Pumpkin seeds

Method:

1. Grease your waffle maker and pre-heat it.
2. Grab a bowl to put your dry ingredients in.
3. Add 1/2 of oat flour, 1 tbsp of any chocolate protein powder (I used the Kashi Go Lean Chocolate Protein Powder — https://www.kashi.com/our-foods/powders/golean-plant-powered-shakes-dark-cocoa-power ), 1 tbsp of powdered peanut butter, 1 tsp + 1/4 tsp of baking powder, and 1 tbsp of coconut sugar.
4. Mix the dry ingredients together.
5. Add 1/2 cup + 1 tbsp of coconut milk. ( If you don’t have powdered peanut butter then this is when you mix in regular peanut butter. Your batter might be thicker than mine, but thats okay.)
6. Mix all together (mix well).
7. Once your waffle maker is heated up put the batter onto the waffle maker (with mine I just had to pour it in).
8. I left my waffles cooking for 5-8 minutes, but your time may variety depending on your waffle maker.
9. Take out the waffle and apply toppings. I used 100% peanut butter, walnuts, pumpkin seeds, and lite syrup.

Lunch:

Papaya
Mango
Plum
Nectarine
Apricot

Method:

1. Cut up all the fruit you want and enjoy.

Dinner: Gluten-free pasta with pesto sauce

Gluten-free pasta
3 bunches of Spinach
2 Avocados
Walnuts
Cumin or garlic
Lemon juice
Water

Method:

1. Start cooking gluten-free pasta
2. While the pasta is cooking, throw 3 bunches of spinach, 2 avocados, walnuts, cumin (or garlic), lemon juice, and water ( don’t use a lot of water because you want it to be somewhat thick) in a blender and pulse it until it becomes a sauce-like texture.
3. Drain the pasta.
4. Mix the pasta with the pesto sauce.
5. Add basil or whatever toppings you’d like.