[Latin Name] Tribulus terrestris

[Specification] Saponins 90%

[Appearance] Brown powder

Plant Part Used: Fruit

[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 Tribulus terrestris?]

Tribulus terrestris is a vine that has been used as a general tonic (energy) and herbal treatment for impotence, but is found primarily in dietary supplements marketed for increasing testosterone levels in bodybuilders and power athletes. The idea behind tribulus is that it may increase testosterone levels indirectly by raising blood levels of another hormone, luteinizing hormone.

[Function]

1) Enhance men’s sexual ability.

2) Relieving muscle spasm and cramps;
3) Anti-myocardial ischemia and cerebral ischemia;
4) Relieving stress , regulating blood fat, and reducing cholesterol;
5) Promoting sex gland hormones;
6) Anti-aging and anti cancer;
7) Diuretic, anti-calculus of the urethra, reducing the risk of urinary stone disease and disorder;
8) Promoting muscle growth efficiently, helping the body to be strong and letting muscle to play potential role.

David’s Recipes – Need a recipe to spice up dinner? Try David Venable’s Chicken Mole. Using Mexican Chocolate, this dish will wow your dinner guests. For more of David’s recipes: https://qvc.co/XzmmsJ

Mole is a traditional Mexican sauce that’s filled with rich and complex flavors. Typically paired with chicken or pork. There are many different types of mole sauces and usually include a wide variety of peppers. Soaking the dried peppers is a necessary step that helps to rehydrate the skins of the peppers, making them moist and tender enough to blend in the sauce. The secret ingredient of the mole sauce is actually chocolate. Take the time to find authentic Mexican chocolate because it’s made with spices like cinnamon, nutmeg, all spice, and even some chilies. It’s essential for giving you a rich and flavorful mole. I also use this special chocolate to make my Mexican Hot Chocolate recipe. You’ll only need a few additional pantry staples to make that recipe happen and you can find that recipe by searching David’s recipes on QVC.com. Serve the chicken mole with some rice and fried beans and you’ve got a dish that’s sure to wow and you will have everyone wondering what the secret ingredient is.

Ingredients:

3 dried ancho chili peppers, stemmed & seeded
1 dried guajillo chili pepper, stemmed & seeded
4 Tbsp oil
1 Tbsp whole blanched almonds
1 Tbsp raisins
1 Tbsp raw pumpkin seeds
1/2 of 1 corn tortilla, cut into 4 pieces
2 tsp garlic, chopped
1/3 cup onion, diced
1 cup canned diced tomatoes
1/8 tsp anise extract
1/4 tsp ground cumin
1/4 tsp ground coriander
1/2 tsp ground black pepper
1 tsp salt
Pinch of cloves
3-1/2 cups chicken stock
1-1/4 oz Mexican chocolate, chopped
6 (6-8-oz) chicken breast
Additional salt and pepper, for seasoning
cilantro, chopped, for garnish
Preparation:

1) Place the peppers in a bowl with hot water and let them sit for 1 hour. Drain and set the soaked peppers aside.
2) Preheat the oven to 350°F.
3) Combine 1 Tbsp oil, sesame seeds, almonds, raisins, pumpkin seeds, and corn tortilla pieces in a small bowl. Spread the mixture on a baking sheet and toast in the oven until golden brown, about 15 minutes.
4) Heat 1 Tbsp oil in a 2- or 3-qt saucepan over medium heat. Add the garlic and onions and sauté until they begin to soften. Add the tomatoes to the pan and let simmer for 2–3 minutes.
5) Next, add the drained peppers, toasted mixture, anise extract, cumin, coriander, black pepper, salt, cloves, and 3 cups chicken stock to the pan and simmer for 1 hour.
6) Puree the mixture in a blender, in batches, adding the chocolate as you blend. Push the sauce through a fine mesh sieve or a piece of cheesecloth into a bowl.
7) Season the chicken breasts with additional salt and pepper. Heat the remaining 2 Tbsp oil in a large sauté pan over medium-high heat, and then place the chicken in the pan. Brown on both sides and place them in a 9” x 13” baking dish.
8) Deglaze the sauté pan with 1/2 cup remaining chicken stock and add to the finished sauce. Pour the sauce over the browned chicken breasts, cover the baking dish, and braise in the oven for 45 minutes.
9) Remove the cover and then braise for an additional 15 minutes. Using two forks, shred the chicken breasts and toss with sauce. Serve over steamed rice and garnish with cilantro. **

Are goji berries healthy?
Free Health ToolKit https://www.Ameerrosic.com

t’s often said they are one of the most nutritionally dense foods known, and this appears to be true. The list of nutrients, in high concentration, is impressive: plant-derived polyphenolic antioxidants; carotenoids such as beta-carotene, zeaxanthin, lutein, beta-cryptoxanthin, and lycopene; vitamins C, B1, B2, and niacin; more than 30 essential and trace minerals, including zinc, iron, copper, calcium, selenium, and phosphorus; polysaccharides; and 18 amino acids such as isoleucine, tryptophan, leucine, and arginine. That list may help explain why goji berries have the highest ORAC score among 46 foods (and one tea) listed on one web page. Goji is truly the best food to up your body’s antioxidant activity! Click here for a quick primer on ORAC and the list. And here is another web page with good info on ORAC.

Cons:

Not sustainable
Expensive
Not worth the hype
Farming practices