[Latin Name]  Piper methyicium L.

[Specification] Kavalactones ≥30.0%

[Appearance] Yellow powder

Plant Part Used: Root

[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 Kava?]

Kava, also known as piper methysticum, kava kava, and ‘awa, is a small shrub native to the islands in the South Pacific. The root and stems are made into a non-alcoholic, psychoactive beverage that has been used socially and ceremonially for hundreds of years in Hawaii, Fiji, and Tonga.

Kava is traditionally prepared by placing ground root and stem into a porous sack, submerging in water, and squeezing the juice into a large, carved, wooden bowl. Coconut half-shell cups are dipped and filled — punch bowl style. After drinking a cup or two a feeling of heightened attention combined with relaxation begins to come on. Although it is soothing, it is unlike alcohol in that thoughts remain clear. The flavor is largely inoffensive, but some find that it takes getting used to; it really depends on your preference for earthy flavors.

[Kava is Safe to Use]

The safe and effective benefits of kava to relieve symptoms of anxiety were also supported in a meta-analysis, a systematic statistical review of seven human clinical trials published in 2000 in the Journal of Clinical Psychopharmacology, and again in a similar critical review in 2001. The reviews did not find significant adverse effects related to liver toxicity.

In conclusion, the liver is affected by many substances, including prescription and non- prescription drugs, as well as alcohol, which is a major cause of liver damage. We must be aware that herbs are potent medicines, to be treated with the appropriate respect regarding potential interactions and toxicity, including to the liver. On the other hand, Kava kava’s margin of safety far surpasses that of it’s pharmaceutical equivalent.

[Function]

Kava’s can help offset a number of problems, most notably stress, anxiety, and disrupted sleep patterns. However, kava’s anxiolytic (anti-panic or anti-anxiety agent) and calming properties can offset many other stress and anxiety related ailments.

1. Kava as a Therapy for Anxiety
2. Kava May Remedy Menopausal Mood Swings

3. Weight Loss

4. Combat Premature Aging

5. Quit Smoking Aid

6. Combat pain as an analgesic

7. Insomnia

8. Depression

Hydrolysis of Polysaccharides

Raw Vegan Cheese – How to make Vegan Raw Nut and/or Seed Cheese using acidophilus starter. Make a seed or nut cheese of your choice, or a blend of seeds and nuts.

Instructions for Almond Nut Cheese:

Do the first batch with only a small amount of almonds so that if it doesn’t turn out as you want it, it won’t be a great loss. The art of fermenting may take a little practice to get it right.

You will need:

Raw Almonds,
Acidophilus/lactobacillus
salt
clean water (preferrably distilled, filtered or boiled and then cooled to room temperature)

We use a vegan acidophillus powder, some people make their own by fermenting wheat in water for a few days and using that water called rejuvelac, but that can be dicey and unpredictable.

Soak raw almonds overnight and drain and rinse before blanching. (If you make almond milk you can use the strained solids to make nut cheese, almond milk is also best if you blanch the almonds).

To blanch the almonds pour hot water onto them, enough to cover them. This will loosen the skins and you can just pop them off by squeezing them. Use a small piece of napped cotton for grip if they don’t pop off that easy.

Blend (a high speed blender is the best for this) the almonds and about a half to one teaspoon of salt to each jarful with enough clean water that the batter will be liquid enough to blend.

Once it is blended into a smooth thick batter add 1/4 tsp of acidophillus/lactobaccillus powder and pulse for a few seconds.

Put this batter into clean jars with about 1/3 empty at the top to allow for expansion. Screw on the lid but do not tighten so that fermentation gases can be released.

Put these jars in a warm place, from 80 degrees to mid nineties Fahrenheit, no hotter. Mid eighties to ninety degrees is probably ideal.

Leave them for at least 4 hours then check to see if you see signs of fermentation. That will be tiny bubbles, and the batter will be firming up. If you remove the lid and smell, you should smell a pleasant yeasty smell. Remember to replace the lid straight away when testing. Depending upon temperature, they can be ready from 4-6 or more hours. The cooler the temperature the longer it will take.

Once the bubbles have populated the cheese at least 50% you can put them into room temperature and leave them for the rest of the day or overnight. (room temps of 55 to 70 degrees F). The cheese is ready when it is many tiny bubbles you can see through the glass and it has a pleasant smell and a delicious tang.

Once the cheese is done, tighten the lids and refrigerate. It will last a week or two in the fridge (and even longer depending on various factors). Some people even freeze it, but we haven’t. We have used this cheese in many ways.