[Latin Name] Tribulus terrestris

[Specification] Saponins 90%

[Appearance] Brown powder

Plant Part Used: Fruit

[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 Tribulus terrestris?]

Tribulus terrestris is a vine that has been used as a general tonic (energy) and herbal treatment for impotence, but is found primarily in dietary supplements marketed for increasing testosterone levels in bodybuilders and power athletes. The idea behind tribulus is that it may increase testosterone levels indirectly by raising blood levels of another hormone, luteinizing hormone.

[Function]

1) Enhance men’s sexual ability.

2) Relieving muscle spasm and cramps;
3) Anti-myocardial ischemia and cerebral ischemia;
4) Relieving stress , regulating blood fat, and reducing cholesterol;
5) Promoting sex gland hormones;
6) Anti-aging and anti cancer;
7) Diuretic, anti-calculus of the urethra, reducing the risk of urinary stone disease and disorder;
8) Promoting muscle growth efficiently, helping the body to be strong and letting muscle to play potential role.

Here’s how to make hazelnut milk without having to shell the nuts first:

1. Put the hazelnuts into a sturdy, high-sided vessel such as a cast iron pot, or a bucket. Pound them with a piece of wood or a large rock until they are thoroughly smashed.

2. Measure the crushed hazelnuts and put them into a pot, adding 3 parts water for every one part combined hazelnut shells and nutmeats.

3. Simmer for 20 – 30 minutes. Strain. Add fresh water to the already boiled hazelnuts, simmer and strain again for a second extraction.

Shout out to Sam Thayer who first showed me this technique a couple of years ago. He used hickory nuts, which also make a delicious “milk.”

If you want more info on edible wild plants and food preservation, check out my website www.ledameredith.com and my books, and
get more recipes and DIY info with a like or a follow on any of these:

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Northeast Foraging: 120 Wild and Flavorful Edibles from Beach Plums to Wineberries

https://www.amazon.com/gp/product/1604694173/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1604694173&linkCode=as2&tag=ledsurbhom-20

The Forager’s Feast: How to Identify, Gather, and Prepare Wild Edibles

https://www.amazon.com/gp/product/1581573065/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1581573065&linkCode=as2&tag=ledsurbhom-20

Botany, Ballet, & Dinner from Scratch: A Memoir with Recipes

https://amzn.to/2dPCS6z

Preserving Everything: Can, Culture, Pickle, Freeze, Ferment, Dehydrate, Salt, Smoke, and Store Fruits, Vegetables, Meat, Milk, and More

https://www.amazon.com/gp/product/1581572425/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1581572425&linkCode=as2&tag=ledsurbhom-20

Here is a simple tutorial how to cut open a pomegranate and make pomegranate juice! You will need about 5 to 6 large pomegranates to make around 4 cups of pomegranate juice.

GET THE RECIPE: https://healthynibblesandbits.com/how-to-make-pomegranate-juice/

Blender I used in the video: https://amzn.to/2uSuwCL

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