[Latin Name] Cinnamomun camphcra

[Plant Source] It is extracted from Ginkgo Biloba Leaf.

[Specifications]

1, Ginkgo Biloba Extract 24/6

Total Ginkgo flavone glycosides 24%

Total terpene lactones 6%

2, Ginkgo Biloba Extract 24/6

Total Ginkgo flavone glycosides 24%

Total terpene lactones 6%

Ginkgolic acid 5ppm

3,CP2005

Total Ginkgo flavone glycosides 24%

Quercatin: kaemperol 0.8–1.5

Total terpene lactones 6%

Ginkgolic acid <5ppm

4.Germany Standard

Total Ginkgo Flavone Glycosides 22.0%-27%

Total Terpene Lactones 5.0%-7.0%

Bilobalides 2.6%-3.2%

Ginkgolic acid <1ppm

5.Water-Soluble Ginkgo Biloba Extract 24/6

Water Solubility: 5g Ginkgo Biloba Extract will be dissolved completely in 100g water

Total Ginkgo Flavone Glycosides 24.0%

Total Terpene Lactones 6.0%

Ginkgolic acid <5.0ppm

[Appearance] Light yellow 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.

[Function]

Expanding blood vessel, resisting insufficient blood and oxygen deficit, increasing blood flow, improving cerebral arteries and distal

blood flow. Promoting cerebral circulation metabolism, improving memory function, resisting depression, resisting lipidic overoxidation,

protecting liver damage.

In clinic, curing high blood pressure, hyperlipoidemia, coronary heart disease, angina pectoris, arterial sclerosis, cerebral embolism,

senile dementia, primary and periodic dropsy, acute drumming in the ears, epicophosis, a variety of body function in disorder, dizziness

and so on.

In this episode we are cooking a Healthy Broccoli and Cashew Chicken dish with Zucchini noodles (Zoodles!) This dish takes literally 30 minutes to prepare so that you can have a quick and healthy meal ready without spending hours to make it.

Recipe:
4 tablespoons Coconut Oil, divided
2 pounds Chicken Tenders, cut into cubes
3 tablespoons Arrowroot Starch (or cornstarch if you don’t do Paleo)
1 Red Bell Peppers, cut into strips
1 Green Bell Pepper, cut into strips
1 cup Broccoli Florets
1/4 cup Coconut Aminos or soy sauce
2 tablespoons white Vinegar
1 teaspoon Minced Garlic
1 teaspoon Minced Ginger
1/4 cup Honey (or maple syrup)
1/4 teaspoon Red Pepper Flakes
1/2 teaspoon Sea Salt
1 cup Cashew Halves
1/2 cup Sliced Green Onion

Instructions
Heat 2 tablespoons of the coconut oil in a large saute pan over medium/high heat. Place the chicken and arrowroot powder in a bowl and toss until chicken is coated. Add the chicken to the hot pan of oil and saute until the chicken is golden on all sides, stirring every 20 seconds or so.
Remove the chicken and set aside in a bowl. Place the pan back on the heat and add the remaining 2 tablespoons of oil.
Add the bell peppers and onion to the pan and saute for 4-5 minutes, or until onion is translucent and peppers have begun to soften. Add the chicken back in to the pan and mix in with the vegetables.
In a mixing bowl, whisk together the coconut aminos, vinegar, garlic, ginger, honey, red pepper, and salt.
Pour the sauce into the pan and toss with the chicken and vegetables. Bring sauce to a boil and cook for 1-2 more minutes, stirring constantly, until sauce has thickened. Stir in the cashews and 3/4 of the green onions.
Remove from heat. Sprinkle the remaining green onions over the top of the chicken and serve over cauliflower rice.
Adapted from mynaturalfamily.com

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