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

Find more delicious recipes like this at www.pamperedchef.biz/erinkbrown
INGREDIENTS:
1 tbsp (15 mL) butter
1 egg yolk
1 tbsp (15 mL) milk
½ tsp (2 mL) vanilla extract
3 tbsp (45 mL) flour
2 tbsp (30 mL) sugar
¼ tsp (1 mL) baking powder
2 tbsp (30 mL) fresh or frozen blueberries
1 tsp (5 mL) lemon zest

DIRECTIONS:
Place the butter in the Ceramic Egg Cooker and microwave, uncovered, on HIGH for 15–30 seconds, or until melted.

Add the egg yolk, milk, and vanilla extract and stir to combine.

Next add the flour, sugar, and baking powder and mix until the ingredients are incorporated. Fold in the blueberries and lemon zest.

Microwave, uncovered, on HIGH for 1 minute or until the top of the muffin springs back when touched. If underdone, microwave for additional intervals of 15 seconds. Eat the muffin directly from the cooker, or run the releasing end of the Cake Tester & Releaser around the outer edges and invert onto a plate.

Yield:
1
servings
Nutrients per serving:
U.S. Nutrients per serving (1 muffin): Calories 370, Total Fat 11 g, Saturated Fat 6 g, Cholesterol 200 mg, Sodium 140 mg, Carbohydrate 48 g, Fiber 1 g, Sugars 28 g. Protein 6 g

Cook’s Tips:
Replacing the egg yolk with 1½ tbsp (22 mL) egg substitute reduces the fat to 6 g and the cholesterol to 15 mg.

Reserve the egg white to make a light, fluffy omelet in the Ceramic Egg Cooker.

To make an Orange Chia Microwave Muffin, substitute the blueberries and lemon zest with 1 tbsp (15 mL) of chia seeds and 1 tsp (5 mL) of orange zest.

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