[Latin Name] Cucurbita pepo

[Plant Source]from China

[Specifications] 10:1 20:1

[Appearance] Brown yellow fine powder

Plant Part Used:Seed

[Particle size] 80 Mesh

[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

Introduction

Pumpkin seed is used medicinally to help improve bowel function by ridding the intestinal tract of parasites and worms.

As raw material of drugs for eliminating insecticide, swelling, andpertussis, pumpkin seed extract is widely used in pharmaceutical industry;

As product of treating malnutrition and prostate, pumpkin seed extract is widely used in health industry.

FUNCTION:

1.Pumpkin seed extract can help to prevent the prostate disease.

2.Pumpkin seed extract has the function of treating whooping cough and children with sorethroat.

3.Pumpkin is also a natural source of magnesium, phosphorus, selenium, zinc, vitamin A, and vitamin C.

4.The cushaw extract is also a laxative, which can help to moisture the skin, is indeed a good beauty food for women.

5.Pumpkin seed is used medicinally to help improve bowel function by ridding the intestinal tract of parasites and worms.

6.The cushaw seed extract have much acid , this acid can relax the rest angina, and have a function to low the high blood liquid

Danish Rye Bread Recipe

Ingredients for the starter-dough:
- 1 dl of sourdough
- 350-400 grams of rye flour
- 4 dl of water

Ingredients for rye bread (preferably ):
- Rye flour
- 250 grams of unsoaked cracked rye (should be soaked from day 1)
- 1-2 handfuls of seeds (sunflower seeds, flax seeds, pumpkin seeds or other similar)
- 1 spoonfull of salt
- 1-2 spoonfulls of malt sirup (or dark sirup or honey)
- Water (adjust if the dough becomes too dry)

I hope that the process is understandable once you have watched the video a couple of times and got familiar with the processes!

Please comment and share with your friends!

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Update – September 2015:

If the final bread is too sticky or too difficult to get right, then try adding a handfull of wheat flour to the dough (not the starter-dough) along with the cracked rye, seeds, salt, malt sirup and water. Then adjust the consistency using rye flour as explained in the video.

I have also found out that letting the starter-dough mature in the refrigerator for 1-3 days gives a more complex flavour in the final loaf. Additionally it prolongs the shelf-life of the loaf.

Letting the dough rise in the refrigerator for 24 hours instead of overnight also improves the flavour by increasing the acidity to a pleasant amount and by improving the complexity of flavours.

I hope you find these tips useful and keep baking and enjoying the bread!

Thank you, Anders

We travel a lot, and at times being vegan in less developed countries than where we are from (Canada) we are challenged to be more creative with the food we have access to . However, we always make due with what we can find so this video is showcasing the way we ate while in Puerto Viejo, Costa Rica.

When we are home in Toronto, we have many other things we like to eat, include, and cook with so that will come on the next “what I eat in a day…Canadian version” blog!

Mark and I have been vegan for over 5 years now and it was and continues to be the best decision we’ve ever made. Not only do we feel better, lighter, and more full of energy but we also live a lifestyle that we know contributes less to the endless suffering of innocent animals and to the destruction of our planet.

Below are the recipes to the dishes you saw us create in this video.

Breakfast:

Hot Oatmeal ♥ Serves: 1-2

Ingredients:
- 1/2 cup Quick Rolled Oats
(raw NOT pre packaged with additives & sugar)
- 1 tbsp coconut oil
- 1 tbsp Hemp Seeds
- 1 tsp Chia Seeds
- 1 tsp Raw Brown Sugar
- Fresh fruit of your choice
( bananas, berries, papaya, mango, peach etc.)

Directions:
1. Soak oatmeal in boiling water for 2-4 min.
2. Add hemp seeds, chia seeds, brown sugar, and coconut oil.
3. Stir well, top with fresh fruit.

Enjoy!

Guacamole Toast ♥ Serves: 1-2

Ingredients:

- 2 slices Sprouted Whole Grain Bread
- 1 Avocado
- 2-3 tbsp Almond Milk ( can be soy, hemp, rice, or coconut milk)
- 1 Tomato (chopped)
- 1 tsp Lime Juice ( freshly squeezed lime)
- dash of cayenne pepper to taste
- 1/2 tsp Balsamic Vinegar

Directions:
1. Peel avocado, add almond milk and blend with a fork until it becomes a mixture.
2. Add cayenne pepper and lime juice. Stir well.
3. Add the chopped tomatoes and stir.
4. Spread the guacamole on bread and add a small touch of balsamic vinegar.

Enjoy!

Snacks ♥

We love snacking on many different healthy foods. Some of our favourite are:

- Hummus and rice crackers/raw veggies
- Fresh Fruit
- Many different fruit smoothies
- Raw nuts and dried fruits
(raisins, apples, cranberries, apricots, dates)
- Rice and whole grain crackers
- Protein Shakes

The Rise and Grind Shake ♥
Serves: 1-2

Ingredients:
- 2 cups Ice
- 2 Bananas
-1 cup Almond Milk (Unsweetened) or other plant based milk of choice
- 1 tbsp Almond Butter
- 1/2 cup Coffee (or espresso shot)
- 1 scoop Vanilla/Chocolate VegaOne Protein Powder

Directions:
Blend all ingredients in a blender and enjoy!

Lunch:

Veggie Fajitas/ Taco ♥ Serves: 2-4

Ingredients:
- 1 tsp Extra-Virgin Olive Oil
- 1 cup Medium-Mild Salsa
- 1 cup Texturized Vegetable Protein (TVP)
- 2-4 Whole Wheat Tortilla Wraps
- 1 small Zucchini
-1/2 Tomato
- 4-5 Mushrooms
- 1/2 Onion (small)
- 1/2 Pepper (any colour)
- 1/2 Brown Rice (if making a lettuce wrap)
- 2 cloves Garlic
- 1 tsp Cumin
- 1 tsp Cayenne Pepper
- 1 tsp Taco Spice
- 1 Avocado
- 2 tbsp Refried Beans

Directions:
1. Soak TVP in hot water for 2-3 min
2. On medium heat, stir-fry the all veggies except onions, avocado and garlic with olive oil.
3. In a separate pan, fry onions and garlic. Add the TVP and mix well for 1- 2 min.
4. Add salsa and spices to the TVP Mixture.
5. Slice avocados and pour the veggie and TVP mixture over a whole wheat tortilla wrap with refried beans.

* If using a lettuce leaf add some brown rice to the mixture, roll it up and enjoy your veggie burrito!

Dinner

Black Bean Brown Rice Veggie Bowl ♥ Serves: 2-4

Ingredients:
- 1 cup Brown Rice (cooked)
* also can be quinoa or couscous
- Black Beans (fresh is better but if short on time canned is a good option)
- 1 handful Green Beans
- 1/2 cup Corn
- 1/2 Onion
- 1/2 Zucchini
- 1/2 Avocado
- 2 Handfulls Spinach
- 1 tsp Extra Virgin Olive Oil
- 1/2 tsp Cumin
- 1 tsp Basil
- 1/2 tsp Black Pepper

Directions:
1. Cook the brown rice in a pot or rice cooker.
2. Stir fry all veggies, beans and spice ( except avocado) adding spinach at the very end.
3. Serve over bed of brown rice and garnish with slices of avocado.

Enjoy!

Plant Based Brands And Alternative Meat/Cheese Companies:

Texturized Vegetable Protein:

VegaOne Protein Powder and Products:

Yves:

Daiya:

Tofurky:

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