[Latin Name] Epimedium sagittatnm Maxim

[Plant Source] Leaf

[Specification] Icariin 10% 20% 40% 50%

[Appearance] Light yellow fine powder

Plant Part Used: Leaf

[Particle size]80Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Pesticide residue] EC396-2005, USP 34, EP 8.0, FDA

[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 Epimedium?]

Epimedium extract is a popular aphrodisiac supplement and herbal sexual performance enhancer.It has a long history of traditional use in China for the alleviation of erectile dysfunction and for improving libido and fertility.

Also known as Horny Goat Weed, this supplement supposedly got its name after a farmer noticed that his flock of goats were particularly aroused after eating flowers of a specific type. These Epimedium flowers contain icariin, which is a natural compound that increases blood flow to sexual organs and promotes sex drive. Icariin has been found to increase Nitric Oxide synthesis as well as inhibiting the activity of the PDE-5 enzyme

[Icariin in Epimedium Extract]

Epimedium extracts powder contain an active phytochemical called icariin.Icariin has been observed to exhibit a number of useful traits, including renoprotective (liver protecting) hepatoprotective (kidney protecting), cardioprotective (heart protecting) and neuroprotective (brain protecting) effects.

It is also an antioxidant and can cause vasodilation. It exhibits antimicrobial characteristics and is thought to act as an aphrodisiac.

Icariin is classified as a flavonol glycoside, which is a type of flavonoid. Specifically, icariin is the 8-prenyl derivation of kaempferol 3,7-O-diglucoside, a prevalent and important flavonoid.

[Function]

1. Combat mental and physical fatigue;

2. Induce vasodilation and improve circulation;

3. Lower blood pressure in hypertensive patients;

4. Improve symptoms of erectile dysfunction (ED) through its action as a PDE5  inhibitor;

5. Improve the use of free testosterone in the blood;

6. Increase libido;

7. Alleviate symptoms of depression and stimulate improved cognitive function;

8. Protect against neurological degeneration.

A look at historical accounts of Elixir of Life, Manna, Chi and its uses and benefits. Does it really exist? Modern researchers have been investigating this puzzle of 40 years and Monatomic gold also known as Ormus powder seems to fit the bill. I purchased some and will make a review in 2 weeks on how well this works.

Sources: https://www.bluewateralchemy.com/

https://www.subtleenergies.com/ormus/tw/puzzles.htm

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ShantiUniverse 2014

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Butternut Squash & Apple Soup
1 tbsp oil
1 white onion, finely diced
1 butternut squash, peeled, seeded and chopped
2 carrots, diced
3 apples, diced
4-5 cups vegetable broth
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp allspice
salt and pepper to taste

In a large soup pot heat oil over medium-high heat. Add onion and sauté for 3-4 minutes. Add remaining ingredients and bring mixture to a boil. Reduce heat to medium, cover and simmer for about 20 minutes or until all of the veggies are soft and cooked through. Remove the pot from the heat. Using an immersion blender, gently blend the soup until it’s nice and smooth.
Serve immediately or store in the refrigerator for up to 5 days.

Whole Roasted Chicken
1 4lb chicken
1 lemon, halved
1 tbsp olive oil
2 tsp garlic powder
2 tbsp sage leaves, finely chopped
salt and pepper to taste

Place chicken in a roasting pan and stuff with lemon halves. Drizzle olive oil over chicken and then season it with garlic powder, sage, salt and pepper.
Bake at 400ºF until chicken reaches and internal temperature of 165°F on a meat thermometer. To get a crisp, golden skin, broil for the last 10 minutes.
Serve immediately or store in the refrigerator for up to 3 days.

Autumn Inspired Quinoa
2 tbsp olive oil
2 tbsp balsamic vinegar
1 tsp maple syrup
salt and pepper to taste
3 cups cooked quinoa
2 apples, diced
1 lemon, juiced
1/2 cup dried cranberries
1/2 cup pumpkin seeds
1/2 cup crumbled goat cheese

In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, salt and pepper. In another bowl, combine apples with lemon juice to prevent them from browning. Or, leave apples out until just before eating.
In a large bowl, combine cooked quinoa, cranberries, pumpkin seeds and apples. Add dressing and toss well. Top with crumbled goat cheese.
Serve immediately or store in the refrigerator for up to 4 days.

Roasted Root Vegetables
2 red skinned potatoes, diced
1 small rutabaga, peeled and diced
2 parsnips, peeled and diced
2 carrots, peeled and diced
1 red onion, cut into eighths
2 tbsp olive oil
2 tbsp red wine vinegar
1 tsp garlic powder
2 tsp dried thyme
salt and pepper to taste

In a large roasting pan, toss vegetables with olive oil, red wine vinegar, garlic powder, thyme, salt and pepper. Roast at 375ºF for approximately 45 minutes, tossing once or twice, or until golden and cooked through.
Serve immediately or store in the refrigerator for 4-5 days.

Roasted Beet Salad
6 beets, trimmed https://bit.ly/1dwGF4D
¼ cup olive oil
3 tbsp balsamic vinegar
1 tsp maple syrup
1 tsp Dijon mustard
salt and pepper to taste
5 cups kale, finely sliced or 5 cups baby kale left whole
¼ red onion, finely sliced
½ cup toasted walnuts
½ cup blue cheese or goat cheese, crumbled

Wash beets and dry them thoroughly. Coat each with oil, wrap individually in foil and roast at 375°F for approximately 1 hour, or until fork tender. Once cooked, remove beets from the oven and allow to cool in the tinfoil. Once cool, use paper towel to gently peel away the skin. Dice the beets up and set aside.
In a small bowl whisk olive oil, balsamic vinegar, maple syrup and Dijon mustard. Divide dressing into each of 5 jars. Layer in beets, kale, red onion, walnuts and blue cheese.
Serve immediately or store in the refrigerator for 3-4 days. Shake well before enjoying.

Pumpkin Breakfast Cookies
2 ripe bananas
½ cup nut or seed butter
¼ cup maple syrup
½ cup pumpkin puree
2 cups cooked quinoa
1½ cup rolled oats
2 tsp pumpkin pie spice – https://thedomesticgeek.com/archives/721
12 pecan halves

In a large bowl, mash banana with a fork. Mix in nut/seed butter, maple syrup and pumpkin puree. Add quinoa, rolled oats and spices. Spoon mixture onto a parchment-lined baking sheet topping each cookie with a pecan half. Bake at 375ºF for 20 minutes.
Store in the refrigerator for up to 5 days.

Autumn Trail Mix
¾ cup roasted salted almonds
¾ cup roasted cashews
½ cup dried apples
¼ cup dried cranberries
¼ cup pumpkin seeds
1 tsp cinnamon

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