[Latin Name] Lycium barbarum L.

[Plant Source]from China

[Specifications]20%-90%Polysaccharide

[Appearance] Reddish brown powder

Plant Part Used:Fruit

[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

Product Description

The wolfberry is harvested when the fruit is orange red. After drying to the skin wrinkles, it is exposured to the skin moist and soft fruit, then removed the stem.  Wolfberry is a kind of rare traditional Chinese medicine which is very rich in nutrients and has high medicinal value The materials contain not only such as iron, phosphorus, calcium, but also a lot of sugar, fat and protein. It also contains polysaccharide with good health care function to human body and organic germanium that is beneficial to human’s intelligence.

Function

1. With the function of regulating immune, inhibiting tumor growth and cell mutation;

2. With the function of lipid-lowering and anti-fatty liver;

3. Promoting the function of hematopoietic;

4. With the function of anti-tumor and anti-aging.

Applications:

1. Applied in food field, it can be produced into wine, canned, condensed juice and other more nourishment;

2. Applied in health product field , it can be made into suppositories, lotions, injection, tablets, capsules and other dosage forms to regulate immunity;

3. Applied in pharmaceutical field, effectively treating cancer, hypertension, cirrhosis and other diseases;

4. Applied in cosmetics field, it can prevent skin aging and improve skin elasticity.

Click here to SUBSCRIBE: https://bit.ly/1dn24vP
*Brand New* 30 Days of Smoothies eBook available now: https://bit.ly/230Smoothies

More Dinner Made Easy Recipes: https://bit.ly/2kvgFi8
3 Healthy Fish Recipes: https://bit.ly/2k5T06a
3 Healthy Stuffed Veggie Recipes: https://bit.ly/2k9eT2y

Healthy Lunch Recipes: https://bit.ly/1XQuIri
Healthy Dinner Recipes: https://bit.ly/2hzVBFv
Healthy Snack Recipes: https://bit.ly/2aCBfDM

Frequently Used & Favorite Items: https://amzn.to/2qTillc

Facebook: https://m.facebook.com/thedomesticgeek1
Twitter: https://twitter.com/@SaraLynnCauchon
Instagram: https://instagram.com/thedomesticgeek1
Pinterest: https://www.pinterest.com/TheDomesticGeek
Blog: https://thedomesticgeek.com/

Purchase my eBooks here:
Healthy Meal Plan 2017 eBook Available Now: https://etsy.me/2hRzjvi
*eBOOK BUNDLE* | All three Meal Prep Made Easy eBooks for only *$12.99*: https://bit.ly/MealPrepBundle
*NEW* 30 Days of Smoothies: https://bit.ly/230Smoothies
Meal Prep Made Easy eBook | Menus 1-6: https://bit.ly/MealPrepMadeEasy
Meal Prep Made Easy eBook | Menus 7 -12: https://bit.ly/MealPrepMadeEasy2
Meal Prep Made Easy eBook | Menus 13 -18: https://bit.ly/MealPrepMadeEasy3
Dinner Made Easy: https://bit.ly/DinnerMadeEasy
5 Weeks of Healthy Meal Prep: https://bit.ly/MealPrepeBook
Made with Love Holiday Recipes: https://bit.ly/MadewithLoveeBook

Asparagus, Chicken & Quinoa Bake
Servings: 6
Calories per serving: 427

2 leeks, sliced
3 garlic cloves, minced
1 ½ cups quinoa
3 cups chicken broth
1 tbsp fresh thyme
1 tsp dried oregano
2 chicken breasts, cooked and shredded
2 cups asparagus, cut into 2” pieces
1 cup ricotta cheese
2 lemons
¼ cup fresh parsley, roughly chopped
1 cup parmesan, grated
salt and pepper to taste
2 tbsp butter

In an oven safe skillet on medium-high heat add butter. Add leeks and sauté for for 2-3 minutes, or until leeks soften. Add garlic and quinoa and cook for another minute. Add broth, thyme and oregano and bring to a boil. Cover pot and reduce to a simmer. Cook for approximately 15-20 minutes, or until quinoa is almost cooked through.
Stir in chicken, asparagus, ricotta cheese, the zest and juice of a lemon and parsley. Season with salt and pepper to taste. Top with parmesan and remaining lemon, sliced into rounds.
Bake in oven at 375ºF for approximately 15 minutes, or until cheese is slightly golden and quinoa is hot and bubbly.
Store in the refrigerator for up to 3 days.
Enjoy!

Turkey Quinoa Taco Skillet
Servings: 8
Calories per serving: 488

1 lb ground turkey
1 onion, finely diced
1 red pepper, diced
1 cup corn, fresh or frozen
2 garlic cloves, minced
1 jalapeno, minced
1 tbsp chili seasoning
1 tsp ground cumin
1 can black beans, rinsed and drained
1 cup quinoa
1 14oz can diced tomatoes
2 ½ cups chicken broth
salt and pepper to taste
1 cup cheddar cheese, grated
cilantro to garnish
oil

In an oven safe skillet on medium-high heat add oil. Add turkey and cook until slightly browned and almost cooked through. Add onion, red pepper, corn and cook for another minute. Add minced garlic, jalapeno chili powder, cumin and quinoa. Mix well. Add diced tomatoes, beans and broth. Bring to a boil and reduce to a simmer. Cook for 15-20 minutes, or until quinoa is mostly cooked through. Turn the heat off and top mixture with cheddar cheese and put the lid back on. Allow cheese to melt and serve immediately with cilantro and salsa.
Store in the refrigerator for up to 3 days.
Enjoy!

Garlic Shrimp & Quinoa
Servings: 8
Calories per serving: 315

1 onion, finely diced
4 garlic cloves, minced
1 chili, finely sliced (deseeded if desired)
1 tsp smoked paprika
1 ½ cups quinoa
3 cups chicken or vegetable broth
2 tbsp butter
2 cups broccoli florets
1 lb raw shrimp, peeled
1 lemon
2 tbsp butter
salt and pepper to taste
green onion for garnish

In a skillet on medium-high heat add butter. Add onion and cook for 3 minutes, or until slightly softened. Add garlic, chili and smoked paprika and cook until fragrant. Add quinoa and stir to combine. Add broth and season with salt and pepper. Bring the mixture to a boil then reduce to a simmer. Cover skillet and cook for 10-15 minutes, or until quinoa is cooked and liquid is mostly absorbed. Add broccoli florets and shrimp. Cover skillet and cook for an additional 5 minutes or until shrimp are cooked through. Season with lemon juice and garnish with sliced green onion.
Store in the refrigerator for up to 3 days.
Enjoy!

*SOME links provided above are affiliate links

Dr. Cass Ingram with Joyce Riley in The Power Hour, July 27, 2010.
On Wild Oregano, Wild Oregano Oil, Wild Oregano Juice, Hyssop Oil, Rosemary Oil, Sage Oil, Cumin Oil, Detoxifying Oils, Basil Oil, Ginger Oil, Lavender Oil, Cinnamon Oil, Propolis Oil, Cilantro Oil, Coriander Oil, Myrtle Oil, Dandelion Oil, Black Seed Oil, Clove Bud Oil, Oil of Garlic, Oil of Bay Leaf, and others. With cures for Diabetes, ADHD, Obesity, Dengue Fever, Autism, Alzheimer’s, and more. At the end some about Chaga.