[Latin Name] Ganoderma lucidum

[Plant Source]from China

[Specifications] 10 ~ 50%Polysaccharides

[Appearance] Yellow-brown powder

Plant Part Used:Herb

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

Application

Natural Reishi Mushroom Extract has been used in Traditional Chinese Medicine for at least 2,000 years. The Chinese name ling zhi translates as the “herbs of spiritual potency” and was highly prized as an elixir of immortality.

Natural Reishi Mushroom Extract is Traditional Chinese Medicine indications include treatment of general fatigue and weakness, asthma, insomnia, and cough.chemotherapy patient, strengthen constitution, improve symptomvaletudinarian and recuperated from a severe illness for the rehabilitation of anxiety, insomnia, slip of physical force and memory auxiliary treatments of cardiovascular disease, diabetes, chronic hepatitis, senile disease and other chronic disease anti-aging, face and skin beautifying and nourishing of the middle-aged and elder.

Main Functions:

1) Anti-cancer, anti-tumor, and anti-neoplastic effects
2) Up-regulate the immune system
3)Prevent cancer metastasis
4) Anti-bacterial and anti-viral activities
5) Lower blood pressure and blood sugar
6) Beneficial effect on Lowering Cholesterol

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Throw away the pumpkin seeds, it is what most people do.

The medicinal use of pumpkin seeds (pumpkin or, in some regions of Brazil) is common in many people, like the Chinese, whose ancient medicine is one of the wisest and effective.

The seeds contain 44% to 50% oil fraction (rich in fatty acids mono and polyunsaturated), high fiber content (23-27%) compared to other seeds, albumin (protein – 37% to 40%) , cucurbitacin, minerals, especially zinc, magnesium and potassium, B vitamins, salts of folic acid (folate), and other nutrients.

The presence of the substance gives the cucurbitacin pumpkin seed recognized anti-inflammatory properties, especially in diseases of the prostate and the urinary system.

It is still a great dewormer for adults and children.

The roasted and salted pumpkin seed, as usually sold, does not present the same therapeutic value of raw seed.

Rich in monounsaturated fatty acids, researches have shown that the oil contained in the pumpkin seeds have beneficial results in the treatment of bladder problems (congestion and calculations) and prostate (hyperplasia).

Other benefits of pumpkin seed:

- To the heart: oil contained in pumpkin seed is comparable to virgin olive oil.

- High pressure: rich in potassium, a mineral that plays an important role in controlling blood pressure.

- Constipation: the concentration of fiber in the pumpkin seed is quite high, which makes the daily consumption of this seed very indicated for the prevention and treatment of constipation.

- Skin, hair and eyes: rich in vitamin E, a recognized antioxidant activity, the daily consumption of this seed may be useful in combating premature aging, not only the skin, as the cells of the whole organism.

It is also rich in vitamin A, which prevents diseases such as macular degeneration.

- Prostate: considered one of the best natural treatments in preventing prostate problems and urinary tract.

Recipe for prostate problems Cook 150 grams of pumpkin seeds whole (fresh and raw, without peel) in 1 liter of filtered water for 20 minutes on low heat. Allow to cool and transfer to a bottle or wide mouth container.

It is not necessary to strain because the seeds remain in the background, and can be thrown away after total cooling. Take one cup of this water three times throughout the day.

- Eliminates worm, due to cucurbitacin. For single dose treatment, it is an indication of 100 to 150 grams (children) and 200 to 250 grams (adults) under fasting conditions.

Now note the pumpkin seed syrup recipe for asthma, cough and bronchitis

INGREDIENTS

60 grams pumpkin / pumpkin seed

2 tablespoons (soup filled) honey

1 cup (tea) of water

20 drops of propolis extract

METHOD OF PREPARATION

Beat all ingredients in a blender. Beat well to leave enough ground seeds.

Take 1 teaspoon (tsp) 5 times a day. It can be eaten by children over 2 years, but the dose should be reduced to half in the age range of 2 to 7 years.

Pumpkin seed flour recipe for cholesterol, triglycerides, diabetes and constipation

INGREDIENTS

Pumpkin seeds 1
METHOD OF PREPARATION

Let the seeds soak in water filtered for a few hours. Then dry them with the help of a cloth and bring them to a moderate oven for 10 minutes.

Once this is done, toast the seeds in a frying pan until golden brown (careful not to burn them). Beat the dried seeds in a blender, then sieve to obtain a fine powder.

Store the flour in a jar with a lid on it. The recommended dose is a maximum of 3 tablespoons daily.

It can be added in vitamins, soups, salads and cake recipes:

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This vegan cheesecake recipe is super easy and super delicious. Just blend, throw it in a pan and bake! No coconut, no tofu, no freezing and thawing. But you will need a tub of store-bought vegan cream cheese. I usually use Daiya or Tofutti as they are most widely available. **recipe + details below**

This recipe has not been tested as thoroughly as my other recipes as it was a one-off that I made for my boyfriend’s birthday. So keep that in mind and do let me know if you run into any issues. But it’s so simple that I think anyone can make this. Good luck!

Links mentioned:

The BEST Chocolate Chip Cookies: https://www.youtube.com/watch?v=IK3-w5CGVEU&index=14&list=PL6QDlGTnYxpEoQeqkbIlnTs3PLuPOHHos
Peanut Butter & Jelly Chocolate Cupcakes: https://www.youtube.com/watch?v=b4SqcwEgrSU&index=18&list=PL6QDlGTnYxpEoQeqkbIlnTs3PLuPOHHos

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VEGAN BLUEBERRY CHEESECAKE
Makes 1 5″ x 9″ rectangle cake

INGREDIENTS (US)
For filling:
1 – 8oz tub of Daiya/Tofutti plain cream cheese
1 cup soaked cashews*
1/2 cup granulated sugar
3 tablespoons lemon juice
1/2 tablespoon vanilla extract
1/4 teaspoon salt (optional)

For crust:
1 cup vegan graham cracker crumbs**
2 tablespoons vegan butter/margerine

For blueberry sauce:
1/2 cup blueberries, fresh or frozen
2 tablespoons granulated sugar

INGREDIENTS (Metric)
–apologies to those who prefer weight measurements. i did not weigh the ingredients this time–

For filling:
1 – 226g tub of Daiya/Tofutti plain cream cheese
225ml soaked cashews*
100g granulated sugar
10ml vanilla extract
1/4 teaspoon salt (optional)

For crust:
225cc vegan graham cracker crumbs**
15ml vegan butter/margerine

For blueberry sauce:
115cc blueberries, fresh or frozen
2 tablespoons granulated sugar

DIRECTIONS
Preheat your oven to 350F (170C).

Blend all cashews with lemon juice until completely smooth. You may add up to two tablespoons of water to help you blend it if needed.

Add the rest of the ingredients except for the vegan butter and graham crumbs. Blend until smooth and set aside.

Combine the vegan butter/margerine with the graham crumbs. You can use a fork or food processer to mix completely.

Pour the crumbs into a prepared baking pan, distribute evenly and press down the surface firmly with the back of a fork or your clean fingers.

Pour the cream cheese mixture over top and smooth out evenly.

For the Blueberry Sauce, mix the blueberries and sugar together and heat just to a boil. You may simply microwave for one to two minutes or heat on the stove. Let cool slightly.

To make blueberry swirls, drop a few spoons of the blueberry sauce on to the cheesecake, then take a spoon and trace lines out of the blueberry spots. Save the leftover blueberry sauce for serving.

Bake the cake in your preheated oven for 45 to 50 minutes or until the top is golden.

Let cool, then chill in the fridge for 2 hours before serving. You may cover it and store for up to 5 days in the fridge.

Serve with reserved blueberry sauce. Enjoy!

NOTES
*FOR SOAKED CASHEWS, soak them in water for 4 hours or more. This will soften them so they blend easily. Measure 1 cup AFTER soaking.
**If you can’t find vegan graham crackers/crumbs, you may use any cookies you like and crumble them.

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A NOTE ABOUT SUGAR:
Some white sugar is filtered through bone char during the purifying process. This is true of most white cane sugar and often brown/golden sugar as well. Other white sugars aren’t typically filtered this way, such as beet sugar. The ONLY way to determine for sure if any brand of sugar is vegan-friendly or not is to contact the manufacturer directly to ask specifically about bone char (if not labelled as vegan). Fun fact: Sugar made in Australia is all bone-char free!

For those in Western Canada, Roger’s sugar coming out of Taber, AB doesn’t use bone-char either. This is the one I use. The product number will start with “22″ if it’s from Taber. If it starts with “10,” it’s from Vancouver, BC where it is NOT vegan-friendly.

Many vegans do not mind using bone char processed sugar or may not have vegan-friendly sugar available to them. Please do not get hung up on this issue. Veganism is about intent, not purity.
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