[Latin Name] Taraxacum officinale

[Plant Source] from China

[Specifications] Flavones 3%-20%

[Appearance] Brown fine powder

Plant Part Used:Root

[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.

[Shelf life] 24 Months

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

[Net weight] 25kgs/drum

[Function]

(1) It is a general stimulant to the system, but especially to the urinary organs, and is chiefly used in kidney and liver disorders;

(2) Dandelion is also used as a remedy for hemorrhoids, gout, rheumatism, eczema, other skin conditions, and diabetes.

(3) Dandelion is used to treat chronic ulcers, stiff joints, and tuberculosis. It is also used to induce milk production in nursing mothers and to soothe inflamed breast tissue.

[Pharmacological effects]

(1) the antibacterial action: made of injection to extract the dandelion staphylococcus aureus and have strong hemolytic streptococcus pneumoniae, to kill, meningococci, diphtheria bacili, pseudomonas aeruginosa, proteus, dysenteric bacili, typhoid bacillus and card he also must kill staphylococcus, fungi, viruses, and some of the leptospira bacterium.

(2)other function. Advantageous bravery,diuresis and bitter soa, mild diarrhea inferior.

[Applications]

Dandelions extract injection, decoction, tablet, syrup, etc for a variety of infection are dampness.the curative effects, including the upper respiratory tract infection and chronic bronchitis, pneumonia, contagious hepatitis, urinary tract infection, surgical disorders, surgery, dermatology inflammation and sepsis inflammation, typhoid, biliary feeling, mumps, etc.

SO EASY. SO DELICIOUS. And actually good for you? Here are my 4 favourite variations on the classic “Bliss Ball” in under 5 minutes. TRY ‘EM I DARE YOU.

[watch in HD]

(RECIPES LISTED BELOW)

PUMPKIN PIE BLISS BALL: makes apprx. 18

- 1/4 cup pureed pumpkin
- 1/2 cup medjool dates, pitted
- 1/4 cup maple syrup
- 1 Tbsp. chia seeds
- 1 tsp. cinnamon (add more if you like!)
- 1/2 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- pinch of sea salt
- 1/2 cup shredded coconut
- 1 cup rolled oats
- 1 cup pumpkin seeds

Combine all ingredients EXCEPT oats, pumpkin seeds and coconut in a food processor and combine until smooth. Transfer to a separate bowl and add coconut, pumpkin seeds and oats. Mix and then chill the dough for at least 30 min. Once chilled, roll into balls and refrigerate in a sealed container.

COCONUT LIME BLISS BALL: makes apprx. 18

- 1 1/2 cups medjool dates, pitted
- 1/2 cup cashews
- 1/2 cup almonds
- zest from 1 lime
- juice from 2 small-ish limes
- 1/2 cup shredded coconut (for coating)

Combine dates, nuts, juice and zest in the food processor and blend until mixture starts to clump. Make sure it doesn’t get too smooth or else you’ll have a nut butter. Transfer mixture to a bowl and chill for at least 30 minutes. Then lay out the shredded coconut on a tray and begin rolling the dough into balls and then coating them in the coconut. Refrigerate in a sealed container.

RAW CHOCOLATE TRUFFLES: makes 15-20

TRUFFLES:
- 1 cup medjool dates, pitted
- 1/2 cup boiling water
- 1/2 cup raw almonds
- 1 tbsp. coconut oil
- 1/2 tsp. vanilla extract
- 3/8 cup coconut flour (yes, flour)
- 1.5 tbsp. raw cacao powder
- pinch of sea salt

CHOCOLATE COATING:
- 4oz. (about 113g) dark chocolate, chopped
- 1 tbsp. coconut oil
- 1/4 cup boiling water
- 1/2 cup shredded coconut

Combine dates and boiling water and let sit for 30 minutes to soften. Then process the dates along with the almonds, coconut flour, oil, vanilla, sea salt and cacao powder. You want to make this as smooth as possible. Make sure to scrap down the sides to ensure everything gets blended. Once smooth and blended, transfer to a bowl and chill for at least 30 minutes. THE LONGER THE BETTER. You want the mixture very cold for the coating. Once chilled, put the dark chocolate in a bowl along with the boiling water and coconut oil and mix until combined. Lay out the shredded coconut on a plate or tray and then using a fork dip the balls in the chocolate sauce and then roll in the coconut. Once finished transfer to a plate and refrigerate until serving. The longer in the fridge the better with these ones!

CHOCOLATE PEANUT BUTTER: makes apprx. 15

- 1 cup medjool dates, pitted
- 1 cup rolled oats
- 1/2 peanut butter (I like half pb and half sunflower seed butter too!)
- 1 tsp. vanilla extract
- 2 tbsp. water (if your food processor is struggling)

Combine all ingredients in the food processor and blend until a thick ball-like dough forms. It should be sticky and all in one piece. Add water if you find the dough is not blending properly. But not too much, you will regret it. Then, transfer the dough to a bowl and chill for at least 30 minutes. After that, roll into balls and refrigerate in a sealed container.

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These are seriously delicious! If you have a lasagna pan, use that instead. I didn’t have one, so I used a casserole dish.
Ingredients
-2 boxes of jumbo shells (you will have some left over, so you can just use one box, or make more filling)

*Filling
-1 can of pumpkin
-1 package of silken tofu
-1/2 cup of daiya cheese
-1/4 tsp of garlic powder
-pinch of salt & pepper
-around 7 leaves of fresh sage

*Sauce
-1 cup of soaked raw cashews (it would work if they weren’t soaked too)
-1 & 1/2 cup of non-dairy milk
-2 Tbsp of nutritional yeast
-2-3 leaves of fresh sage
-1/2 tsp of garlic powder (or 2 cloves of garlic)
-1/4 tsp of salt
-1/4 tsp of pepper

cook pasta shells
drain, let cool
Mix stuffing ingredients in a bowl
Blend sauce ingredients in blender
take a tray or casserole dish and poor in some of the sauce, next stuff shells and put on top of sauce. Cover will foil and bake in a preheated oven @ 375 degrees for around 15 minutes. Serve some shells on a dish, poor over some of the sauce on top. Eat and enjoy.

Top with some pumpkin seeds.