[Latin Name] Panax ginseng CA Mey.

[Plant Source] Dried Root

[Specifications] Ginsenosides 10%–80%（UV）

[Appearance] Fine Light Milk Yellow Powder

[Particle size] 80 Mesh

[Loss on drying] ≤ 5.0%

[Heavy Metal] ≤20PPM

[Extract solvents] Ethanol

[Microbe]  Total Aerobic Plate Count: ≤1000CFU/G

Yeast & Mold: ≤100 CFU/G

[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.

[What is Ginseng]

In terms of modern scientific research, ginseng is known to be an adaptogen. Adaptogens are substances that assist the body to restore itself to health and work without side effects even if the recommended dose is widely exceeded.

Ginseng due to its adaptogens effects is widely used to lower cholesterol, increase energy and endurance, reduce fatique and effects of stress and prevent infections.

Ginseng is one of the most effective antiaging supplements. It can alleviate some major effects of aging, such as degeneration of the blood system, and increase mental and physical capacity.

Other important benefits of ginseng is its support in cancer treatment and its effects on sports performance.

[Application]

1. Applied in food additives, it owns the effect of antifatigue, anti-aging and nourishing brain;

2. Applied in pharmaceutical field, it is used to treat coronary heart disease, angina cordis, bradycardia and high heart rate arrhythmia, etc.;

3. Applied in cosmetics field, it owns the effect of whitening, dispelling spot, anti-wrinkle, activating skin cells, making skin more tender and firm.

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How to make a blueberry baked cheesecake, with a hazelnut crust. If you love cheesecake you’ll love this recipe as it’s really easy, and super delicious. You can find all my recipes on my blog https://www.carolineartiss.com/
Full recipe:
Crust:
100g Finely chopped and roasted hazelnuts
200g plain flour
125g cold Butter in cubes
Pinch salt
100g caster sugar

Filling
500g cream cheese (room temperature)
180g caster sugar
2 tbsp flour
1 tsp vanilla extract
1 tsp almond essence
3 large eggs
2 tbsp double cream
200g blueberries
Method:
Preheat oven to gas 3 / 165 c
Grease a 9-inch spring form tin with butter
Step 1 – make the crust.
If using a blender, put all the ingredients in the mixer and blend until the mixture becomes lumpy and like large bread crumbs
Or put the flour and butter in a large bowl and rub together until it looks like large breadcrumbs, Then mix in all the other crust ingredients
Press the mixture into the bottom of the tin firmly then put in the oven for 15 – 20 minutes or until it’s turned golden on top
Take out and leave to the side.

Step 2 – make the filling
While the crust is baking you can start on making the filling
If using a blender, add all ingredients apart from the egg’s and blueberries
Blend until smooth and all the lumps have gone
If you don’t have a blender, don’t worry, just put all the same ingredients in a bowl and beat until smooth
Then add the eggs, one at a time and beat slowly until it is all mixed in
Then stir in the blueberries
Don’t whisk the cheesecake, as you want to avoid adding air
Pour the filling on top of the crust and put in the oven for 45 minutes
To check it is done, gently shake the tin and if it wobbles slightly in the middle it is done, if it is still runny it’s not done
Turn oven off and leave cheesecake in there to cool down for an hour
Once it is cool, put into the fridge and leave to chill over night
then impress the socks off anyone with this… They’ll be all yours!

I’m Caroline Artiss, I trained as a chef, been in the food world for 20 years and I’m a single mom so I am an expert in making quick, easy, tasty and mostly healthy recipes for very busy people.
My mission is to help as many single moms and parents as I can through my love of food and life, so I’ll be making videos on momtrepreneur business ideas, health, beauty, and relaxation too.
I’m also a cook book author, recipe and food product developer, I helped open and consulted on my restaurant “The Gorgeous Kitchen” at London Heathrow Terminal 2, with 3 other British female chefs.
If you’re ever flying through make sure you stop in!! ☺
I started filming and editing all my own recipes on YouTube 6 years ago as I love teaching people how to cook and it’s lead to some amazing things happening in my life. My biggest wish is that you find my recipes easy, affordable, and yummy! Enjoy and leave your comments! Nom nom nom…

SUBSCRIBE FOR FREE https://goo.gl/ZB5BNA and get emailed when I do a new recipe!

Follow me here for more food pic’s and inspiration! Come say hi and tag photos with #carolinesfood or #singlemomguides or both!

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lot’s of love Caroline