[Latin Name] Linum Usitatissimum L.

[Plant Source] from China

[Specifications]SDG20% 40% 60%

[Appearance] yellow brown powder

Plant Part Used:Seed

[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

Product description:

Flaxseed extract is a kind of plant ligan most notably found in flaxseed. Secoisolariciresinol diglycoside, or SDG is existed as its main bioactive components. SDG is classified as a phytoestrogen since it is a plant-derived, nonsteroid compound that possesses estrogen-like activity. Flaxseed extract  SDG has weak estrogenic activity, when intake as food it will be trasfer to flax ligan which have same structure with estrogens.The level of SDG in flaxseed typically varies between 0.6% and 1.8%. Flaxseed extract powder SDG can reduce the blood lipid, cholesterin and triglyceride, it can also prevent for apoplexy, hyperension, blood clots, arteriosclerosis and arrhythmia. In addition, flax seed extract powder SDG is benificial for diabetes and CHD.

Main Function:

1.Flaxseed extract used to lose weight. Can burn surplus fat of Body;

2.Flaxseed extract will reduce allergic reaction, reduce asthma, improve arthritis;

3.Flaxseed extract with the function of improving female menstrual period syndrome;

4.Flaxseed extract can reduce the bad influence of hazardous chemicals produced when under pressure, control Stress, reduce depression and insomnia;

5.Flaxseed extract will improve skin fat content, moisten the skin smooth, soft and flexible, make the skin breath and sweat to normal, to mitigate various skin problems.

Recipe – Pumpkin & Ginger Spelt Flour Muffins
INGREDIENTS:
-makes 8 muffins
●250g wholemeal spelt flour
●1/2 cup extra-virgin olive oil
●3 tbsp manuka honey
●1 large free-range egg
●1 teaspoon baking powder
●1/2 tsp baking soda
●1 cup grated pumpkin (raw)
●1/2 cup pumpkin seeds
●100g crystallized ginger, chopped
●1/2 cup apple juice
●1 tsp cinnamon
●1 tsp ginger

PREVIOUS #VEGANNOVEMBER: https://www.youtube.com/watch?v=329RG56gHoI
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My food processor: https://amzn.to/1DGnsqX

BREAKFAST – Potato, Onion, Tomato & Spincach Scramble
1 medium potato
1 small white onion
1 large tomato
1 cup frozen/fresh spinach
Black pepper
Homemade Tomato Ketchup: https://youtu.be/Rlz0YZJSv3o?t=52s
First cut the potato into cubes, then add them to a pan with a drizzle of olive oil and cook them off until they’re almost crispy on the outside. Chop the onion and the tomato and next add the onion to the pan. Cook that off until soft before then adding in the tomato and the spinach. Season it with black pepper, leave it to cook for a few more minutes for the spinach to wilt then serve with homemade ketchup.

SNACK – Eat Real Quinoa Sour Cream & Chive Chips: https://amzn.to/2fa46F2

LUNCH – Mushroom Pate with Pumpkin Seed Oatcakes:
200g mushrooms
4 shallots, halved
1/3 cup chopped walnuts: https://amzn.to/2fhjOfd
2 tbsp nutritional yeast: https://amzn.to/2aAZ8MM
Salt & black pepper
Small handful fresh thyme
Pumpkin Seed Oatcakes: https://youtu.be/QxaPIoP0FXo?t=4m1s
(In cup measurements:)
1 cup oats
1 tbsp coconut oil
1/3 cup water
1 tbsp nutritional yeast
Handful pumpkin seeds
Salt & pepper)
Add the halved shallots to a pan with a splash of hot water and fry them off. Then roughly chop the mushrooms and add those to the pan and let them cook down. Add in the chopped walnuts and allow to lightly toast, then add in the nutritional yeast, season it with salt, black pepper and fresh thyme. Mix well, then transfer it over to a food processor, blend it up until smooth. Leave it to cool, transfer it to a dish, cover and place it in the fridge to chill. Serve with the Pumpkin Seed Oatcakes, on crackers, toast or as a sandwich spread.

SNACK – Apple Pie Cookies (Makes 8):
2 cups oats
1/2 cup oat flour
5 tbsp apple sauce
2 tbsp almond butter: https://amzn.to/2edjyy6
4 tbsp maple syrup: https://amzn.to/2aub6Nd
1 chia egg (2 tbsp chia, 6 tbsp water): https://amzn.to/1nWM7SQ
1 tsp cinnamon
Preheat the oven to 180 degrees celsius. Add all of the ingredients into a mixing bowl and give it a good stir until it begins to stick together. Take around 2 tablespoons of the mix and form cookie shapes from each. Line those out on a baking tray and place in the oven to bake for 25-30 minutes until they go slightly golden. Remove from the oven and leave to cool. Store remaining cookies in an airtight container for up to 3 days.

DINNER – Cheese, Onion & Tomato Pasta Bake:
2 cups wholewheat penne
Nacho Cheese Sauce: https://youtu.be/SfMn1lyV5_w?t=4m45s
1 white onion
1 large tomato
3 tbsp onion flakes: https://amzn.to/2fhkVM3
Black pepper
Cook the penne in a pan of boiling, salt water and in the meantime, dice the onion and slice up the tomato. Turn the oven on to 180 degrees celsius and once the pasta has cooked, rinse and drain it. Place the onions in the pan with 1 tablespoon of olive oil and cook them down. Add in the Nacho Cheese Sauce and give that a good stir. Next add the pasta back in, give it another good mix together before transferring a third of it into a baking dish. Layer over half the tomato slices, add another layer of the cheese and onion pasta, then the other half of the tomato slices then top it with the remaining pasta. Sprinkle the onion flakes and season t with black pepper. Place that in the oven for 15 minutes. Serve with fresh basil.

DESSERT – Hazelnut Butter Stuffed Dates:
4 dates: https://amzn.to/2fhkCAJ
2 tsp hazelnut butter: https://amzn.to/2eNtePa
Sprinkle of cacao powder: https://amzn.to/2fhkz8a
Stuff the dates with the hazelnut butter and then take a small amount of raw cacao powder and sprinkle that over the top.

WHAT I’M WEARING:
TOP – Whistles (similar: https://bit.ly/2d9EW77)
BRACELET – https://bit.ly/2aXuzlT
NAILS – Ciate ‘Beach Melba’: https://bit.ly/2edleaK