[Latin Name] Panax ginseng CA Mey.

[Plant Source] Dried Root

[Specifications] Ginsenosides 10%–80%（UV）

[Appearance] Fine Light Milk Yellow Powder

[Particle size] 80 Mesh

[Loss on drying] ≤ 5.0%

[Heavy Metal] ≤20PPM

[Extract solvents] Ethanol

[Microbe]  Total Aerobic Plate Count: ≤1000CFU/G

Yeast & Mold: ≤100 CFU/G

[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.

[What is Ginseng]

In terms of modern scientific research, ginseng is known to be an adaptogen. Adaptogens are substances that assist the body to restore itself to health and work without side effects even if the recommended dose is widely exceeded.

Ginseng due to its adaptogens effects is widely used to lower cholesterol, increase energy and endurance, reduce fatique and effects of stress and prevent infections.

Ginseng is one of the most effective antiaging supplements. It can alleviate some major effects of aging, such as degeneration of the blood system, and increase mental and physical capacity.

Other important benefits of ginseng is its support in cancer treatment and its effects on sports performance.

[Application]

1. Applied in food additives, it owns the effect of antifatigue, anti-aging and nourishing brain;

2. Applied in pharmaceutical field, it is used to treat coronary heart disease, angina cordis, bradycardia and high heart rate arrhythmia, etc.;

3. Applied in cosmetics field, it owns the effect of whitening, dispelling spot, anti-wrinkle, activating skin cells, making skin more tender and firm.

Yes put cranberry juice in your hair and it will make it look beautiful without the nasty after feel.
i didn’t mention in the video that it does make your hair a little stiff kinda like a hairspray with hold would make your hair feel.

BANANA BLUEBERRY BREAD (VEGAN /PLANT BASED ) VEGAN MAMA MI

1 tbsp. ground flax

3 tbsp. water

2 1/2 C all-purpose flour(or whole wheat flour)

1 tsp baking powder

1/2 tsp sea salt

1/4 tsp cinnamon

2 ripe bananas

2 tsp vanilla extract

1/4 C coconut oil, melted

3/4 C coconut sugar

1/3 C non-dairy milk

1/2 C blueberries

1/2 tsp coconut sugar, for topping (optional)

Pre-heat your oven to 375F.

Whisk together ground flax and water. Let it sit in the fridge for 15 minutes to thicken.

Meanwhile in a large mixing bowl combine flours, baking powder, sea salt and cinnamon. Stir with a fork until well combined.

In a separate mixing bowl mash the ripe bananas to a puree. Then add in vanilla extract, melted coconut oil, non-dairy milk, coconut sugar, and the thickened flax mixture. Stir together until well combined. Add this wet mixture to the bowl of dry ingredients and gently fold together until just combined. Careful not to over mix. Fold in the blueberries .

Transfer the mixture to an 8 x 4 bread pan greased with a small pea size amount of coconut oil. Sprinkle 1/2 tsp coconut sugar on the top, but it’s optional.

Bake at 375 F for 50-55 minutes. Stick a long skewer or toothpick in the center to see if it’s done. It should come out relatively clean. Allow the banana bread to cool out of the pan on a rack before cutting into slices or wrapping.