Siberian Ginseng Extract

Key Words: American Ginseng Extract

[Latin Name]  Acanthopanax senticosus (Rupr. Maxim.) Harms

[Specification] Eleuthroside ≧0.8%

[Appearance] Light 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 Siberian Ginseng?]

Eleutherococcus, also known as eleuthero or Siberian ginseng, grows in mountain forests and is native to eastern Asia including China, Japan, and Russia. Traditional Chinese Medicine has used eleutherococcus for reducing lethargy, fatigue, and low stamina as well as increasing endurance and resilience to environmental stresses. Eleutherococcus is considered an “adaptogen,” a term that describes herbs or other substances that, when ingested, appears to help an organism increase resistance to stress. There is strong evidenceEleutherococcus senticosus increases endurance and mental performance in patients with mild fatigue and weakness.

[Benefits]

Eleutherococcus senticosus is a pretty awesome plant and has a lot more benefits that just the graphic above highlights. Here are some of the ones worth mentioning.

1. Energy
2. Focus
3. Anti-Anxiety
4. Anti-Fatigue
5. Chronic Fatigue Syndrome
6. Common Colds
7. Immune Booster
8. Liver Detox
9. Cancer
10. Antiviral
11. High Blood Pressure
12. Insomnia
13. Bronchitis

Cranberry Orange Pound Cake

Serves 8
Prep Time: 25 minutes
Total Time: 1 hour 45 minutes
Ingredients

1-⅔ cups all-purpose flour
¼ teaspoon kosher salt
½ teaspoon baking powder
½ cup unsalted butter
1-½ tablespoons orange zest, divided
1-½ cups granulated sugar
½ cup mascarpone
3 eggs
½ cup heavy cream
1 teaspoon vanilla extract
2 cup fresh cranberries
3 tablespoons dried cranberries

Orange Cream Cheese Frosting

¼ cup unsalted butter, room temperature
4 ounces cream cheese, room temperature
1 cup powdered sugar, sifted
4 teaspoons orange juice

Directions

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Butter and flour a 8.5-inch-by-4.5-inch-by-3-inch loaf pan, and set aside.
In a medium bowl, sift together the flour, kosher salt and baking powder. Set aside.
In a large bowl, using a hand mixer, beat together the butter, 1 tablespoon of the orange zest and the sugar. Add the mascarpone and beat until incorporated.
Add the eggs, one at a time, beating after each addition. Mix in the heavy cream and vanilla extract.
Add the dry ingredients to the wet ingredients, and mix until fully blended.
Toss the cranberries and a handful of flour together, then fold into the batter.
Pour the batter into the prepared loaf pan and bake 55 to 65 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown on top.
Remove the cake from the oven and allow to cool 15 minutes before removing from the pan. Cool the cake completely on a cooling rack.
Prepare the frosting by beating the butter and cream cheese together in a medium-sized bowl. Add the powdered sugar and beat until smooth and creamy.
Add the orange juice and continue to beat until fully blended.
Pour the frosting over the cooled cake. Sprinkle with chopped dried cranberries and orange zest.

Pound cake made with fresh cranberries and orange zestTipHero

Beautiful! This pound cake is just perfect for Christmas time, with all the lovely colors of the cranberries and orange zest, and that creamy icing looks like new-fallen snow. Perfect!

Now what do YOU think of it? Have you ever made a fruity pound cake like this one before? Will you give this recipe a try? Tell us what you think, let us know if you give it a try, and be sure to share how it all turns out for you!

Recipe adapted from OMG Chocolate Desserts

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*Recipe*
Ingredients-
2 & 1/2 cups oats
1 cup pumpkin puree
1 medium to large size zucchini
2 medium to large sized carrots
3 tbsp ground flax seeds
1/3 cup non-dairy milk
1/3 cup maple syrup
2 tsp vanilla extract
2 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
(or 2 tsp pumpkin pie spice mix)
1 & 1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt

(optional) pumpkin seeds to top.
*or try other seeds and/or nuts, like sunflower, pecan, walnut, etc.
*dried cranberries would be good in this loaf too.

-Pre-heat oven to 375 degrees F.
-Blend oats in a high speed blender until the oats become flour (or you could buy an already made flour.
-Add all dry ingredients to a large bowl. Stir.
-Add the rest of the ingredients. Mix well, don’t over mix though.
-put in a baking pan. Either spray/grease or line with parchment paper to avoid sticking.
-Smooth out top.
-Top with pumpkin seeds (optional).
-Bake for 40-45 minutes, until baked all the way through in the middle. Take a knife and stick it in, it should come out clean, or almost clean.
-Let cool for 10-15 minutes.
-Serve and enjoy.
-Try adding some vegan butter, maple syrup, and cinnamon on top for extra goodness!

Guts and Bourbon by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Source: https://incompetech.com/music/royalty-free/index.html?isrc=USUAN1400032
Artist: https://incompetech.com/