[Latin Name] Sophora Japonica L

[Plant Source] from China

[Specifications] 90%-99%

[Appearance] Yellow crystalline powder

Plant Part Used:Bud

[Particle size] 80 Mesh

[Loss on drying] ≤12.0%

[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

Brief Introduction

Quercetin is a plant pigment (flavonoid). It is found in many plants and foods, such as red wine, onions, green tea, apples, berries, Ginkgo biloba, St. John’s wort, American elder, and others. Buckwheat tea has a large amount of quercetin. People use quercetin as a medicine.

Quercetin is used for treating conditions of the heart and blood vessels including “hardening of the arteries” (atherosclerosis), high cholesterol, heart disease, and circulation problems. It is also used for diabetes, cataracts, hay fever, peptic ulcer, schizophrenia, inflammation, asthma, gout, viral infections, chronic fatigue syndrome (CFS), preventing cancer, and for treating chronic infections of the prostate. Quercetin is also used to increase endurance and improve athletic performance.

Main Function

1.Quercetin may expel phlegm and arrest coughing, it can also be used as anti-asthmatic.

2. Quercetin has anticancer activity, inhibits PI3-kinase activity and slightly inhibits PIP Kinase activity, reduces cancer cell growth via type II estrogen receptors.

3.Quercetin may inhibit histamine release from basophils and mast cells.

4. Quercetin may control the spread of certain viruses within the body.

5, Quercetin may help reduce tissue destruction.

6.Quercetin may also be beneficial in the treatment of dysentery, gout, and psoriasis

Hey y’all, I’m back with another delicious pasta sauce! My mom came to visit this weekend for my birthday and insisted I make this for her. I hope y’all will try it and feel the same way!

FULL RECIPE: (adjust seasonings as needed)
1 tbsp minced garlic
2 cups unsweetened almond milk
2 tsp vegan butter
onion powder
basil
oregano
garlic powder
salt/black pepper
nutritional yeast
2 tsp cornstarch
1 tsp olive oil
broccoli florets
juice of half a lemon
linguine noodles
sun-dried tomatoes (chopped)
Optional toppings: parsley, crispy kale, vegan parmesan,

Cook noodles according to directions on package with olive oil and salt if you would like to.

Heat a pan to medium heat and add garlic. Once garlic becomes fragrant (about 1 minute) add almond milk and vegan butter.

Once butter is melted through, add all seasonings and bring to a boil and lower to a simmer. Take a small amount of sauce mixture and add cornstarch to make a slurry. Add back to pan and stir until the sauce starts to thicken. Transfer sauce to blender to incorporate everything thoroughly (optional).

Add olive oil and broccoli florets to pan. Cook for about a minute or two to soften florets and add lemon juice.

My camera turned off on this part lol, but just add cooked noodles and sauce to pan and mix until everything is incorporated.

Chop sun-dried tomatoes and whatever other toppings you want and serve.

ALL THE LINKS:
instagram.com/thevegan_fro
instagram.com/esprit.oree
snapchat: @esprit_o
facebook.com/espritoree
twitter.com/espritoree

MUSIC: