[Products Name]  Royal jelly powder，Lyophilized royal jelly powder

[Specification]  10-HDA 4.0%, 5.0%, 6.0%, HPLC

[Gerneral feature]

1. Low antibiotics, Chloramphenicol< 0.1ppb

2.Organic certified by ECOCERT, according to EOS & NOP organic standard;

3.100% pure with no additives;

4. More easily absorbed into the body than fresh royal jelly

5. Can be easily produced into tablets.

[Our advantages]

1. 600 bee farmers, 150 units of bee-feeding groups located in natural mountains;
2. Organic certificated by ECOCERT;
3. NON-antibiotics, widely exported to Europe;
4. Health Certificate, Sanitary Certificate and Quality Certificate are available.

[Lyophilized technology]

Lyophilized technology, also known as Freeze-drying, it is a dehydration process typically used to maintain activity of all nutrition ingredients in royal jelly, also to make the royal jelly convenient for transport. Freeze-drying works by freezing the material and then reducing the surrounding pressure to allow the frozen water in the material to sublimate directly from the solid phase to the gas phase. This technology can maintain all activity of nutrition ingredient.

Lyophilized royal jelly powder is processed directly from fresh royal jelly.

3kgs fresh royal jelly is used to make 1kg lyophilized royal jelly powder.

During all the production process, there is no additives.

[Packing]

5kg/bag, 25kgs/drum

1kg/bag, 20kgs/carton

Main indices of physical and chemic in Lyophilized royal jelly

[Our work flow]

Our Lyophilized Royal Jelly Powder is produced in this way: we lyophilize the fresh royal jelly by advanced freeze-drying facilities without losing any nutritional ingredients, reserving the natural ingredients in utmost, and then make them into the form of powder, for any food additives are not needed to add.

The raw material we use is the natural fresh royal jelly which is up to the export standard . We process our products strictly according to export standard. Our workshop is up to the requirements of GMP.

Royal Jelly powder has been selected as drug excipients by many European and American pharmaceutical producing enterprises.Meanwhile it is applies to health food and cosmetics industries.

[Quality control]

Traceability record

GMP standard production

Advanced inspection equipment

[Function]

1.Enhances the immune system

2.Promotes wound healing

3.Has antitumor/anticancer properties

4.Lowers cholesterol levels

5.Increases fat metabolism

6.Is a powerful antioxidant

7.Regulates blood sugar levels

[Applications]

It’s widely used in health tonic, health pharmacy, hairdressing and cosmetic area, and mainly was applied in capsules, troche and oral liquids etc.

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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

********************************************
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.

*********************************************
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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