[Latin Name]Huperzia serratum

[Source] Huperziceae whole herb from China

[Appearance]Brown to white

[Ingredient]Huperzine A

[Specification]Huperzine A 1% – 5%, HPLC

[Solubility] Soluble in chloroform, methanol, ethanol, slightly soluble in water

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Pesticide residue] EC396-2005, USP 34, EP 8.0, FDA

[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 Huperzine A]

Huperzia is a type of moss that grows in China. It is related to club mosses (the Lycopodiaceae family) and is known to some botanists as Lycopodium serratum . The whole prepared moss was used traditionally. Modern herbal preparations use only the isolated alkaloid known as huperzine A. Huperzine A is an alkaloid found in huperzia that has been reported to prevent the breakdown of acetylcholine, an important substance needed by the nervous system to transmit information from cell to cell. Animal research has suggested that huperzine A’s ability to preserve acetylcholine may be greater than that of some prescription drugs. Loss of acetylcholine function is a primary feature of several disorders of brain function, including Alzheimer’s disease . Huperzine A may also have a protective effect on brain tissue, further increasing its theoretical potential for helping reduce symptoms of some brain disorders.

[Function] Used in alternative medicine, huperzine A has been found to act as a cholinesterase inhibitor, a type of medicine used to prevent the breakdown of acetylcholine (a chemical essential to learning and memory).

Not only used as a treatment for Alzheimer’s disease, huperzine A is also said to enhance learning and memory and to protect against age-related cognitive decline.

In addition, huperzine A is sometimes used to boost energy, increase alertness, and aid in the treatment of myasthenia gravis (an autoimmune disorder that affects the muscles).

Recipe – Pumpkin & Ginger Spelt Flour Muffins
INGREDIENTS:
-makes 8 muffins
●250g wholemeal spelt flour
●1/2 cup extra-virgin olive oil
●3 tbsp manuka honey
●1 large free-range egg
●1 teaspoon baking powder
●1/2 tsp baking soda
●1 cup grated pumpkin (raw)
●1/2 cup pumpkin seeds
●100g crystallized ginger, chopped
●1/2 cup apple juice
●1 tsp cinnamon
●1 tsp ginger

[Open for the recipes]

Hey friends! I finally bought this absolutely gorgeous bamboo bowl thad I’d been lusting over forever, and I decided to make a what I eat in a day video centred entirely on it! This is 3 bowls, 1 day. I hope you enjoy!

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00:11 BREAKFAST: Homemade Muesli Bowl
Muesli, for anyone who is confused, is basically granola that you don’t bake with all the oil and sweetener. It’s eaten in the same way as granola, typically as a cereal with milk or as a topping for smoothie bowls, but it is more chewy and less crunchy, and it goes soggy when you let it sit in milk—which is my favorite thing tbh. Comment below if you’re reading this and you’re also a soggy cereal fan!!!
Onto the recipe!

Muesli Mix:
» ½ cup of quick oats
» ½ cup of rolled oats
» 2 tbsp of goji berries
» 1 tbsp of pumpkin seeds
» 1 tbsp of sunflower seeds
» 2 tbsp of almonds
» 3 tbsp of puffed amaranth or quinoa
» 2 tbsp shredded coconut

Other toppings and serving suggestions:
» 1 sliced banana
» 1 cubed peach
» a couple cherries
» plant milk to serve — I used a rice-almond blend, but it tastes amazing with soy, coconut, hazelnut, or whatever you prefer!

01:20 LUNCH: Red Lentil and Potato “Panang” Style Curry
I made a homemade curry paste recently — the full recipe being found in my previous video — and don’t fully know how long it will keep in my fridge, so I am doing all I can to use it up in different recipes, like this panning style peanut curry.

Here is the curry paste recipe video: https://www.youtube.com/watch?v=yjHf5h3mbzo

Peanut “Panang” Curry
» 1 tbsp chopped ginger
» 1 tbsp chopped garlic
» 1 coarsely chopped white onion
» 1 tbsp curry paste of your choice
» 1 L of tomato sauce, or 1 can of tinned tomatoes
» 2 tbsp peanut butter
» 2 cups cubed sweet potato
» 2 cups cubed potato
» 1 cup cubed carrots
» 500g dry red lentils
» 1 L of water or vegetable stock
» optional sriracha or chili powder, if you want it spicy
» salt and pepper to taste

I recommend serving it with rice or any other grain — I cooked up some bulgur wheat today — but you can also make it runnier and eat it as a stew with some flatbread.

04:20 DINNER: Crispy Potato Wedges and Roast Vegetables

Roast Vegetables
» 1 whole head of garlic
» 1 sweet white onion
» 2 carrots

For the potato wedges combine:
» 4 small russet potatoes, cut into wedges
» 1 tsp cornstarch
» 1 tsp mixed herbs of your choice — I used herbes de provence
» salt and pepper to taste
Mix the herbs into the potatoes very well, until there are not lumps of cornstarch, then bake on a nonstick baking sheet at 200 degrees celsius or 350 degrees Fahrenheit for 30 minutes — the vegetables need about 5 minutes less, but you can generally leave them both in the oven for the same amount of time.

Sauce options:
I made a spicy mustard dip by combining mustard with sriracha, and a curry dip by watering down some of my curry paste, but I would recommend mixing the curry paste with some plant-based yogurt or tahini instead to make it creamier and help it stick to the potatoes when you dip them in.

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Email — feel free to write to me anytime: sara@rabasz.com

- – - – A B O U T – - – -

Hello ^.^ I’m Sara, full time high school student and health and fitness enthusiast