[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.

See the full keto chocolate chip cookie recipe:

https://goo.gl/rJY5Ny

Today’s keto chocolate chip cookie recipe originates from the 30-Day Keto Meal Plan (link below):

https://goo.gl/hauUZk

That one uses almond flour, but since there are two jars of almond butter in my pantry, I went with the substitution. The results are remarkable.

If you go with roasted almond butter, the flavor of these delicious low-carb chocolate chip cookies becomes more intense.

Links to Products
–

Silicone Baking Mat – https://amzn.to/2tb7DKU

Digital Food Scale – https://amzn.to/2tjwDQ8

Commercial Sheet Pan – https://amzn.to/2s6VhDx

Almond Butter – https://amzn.to/2s8SzfK

Coconut Flour – https://amzn.to/2rKvX1J

Swerve Erythritol – https://amzn.to/2rI5jHh

Vanilla Extract – https://amzn.to/2r8SMQe

Baking Soda – https://amzn.to/2q8UgGd

Stevia Extract Powder – https://amzn.to/2rIhjsw

Himalayan Pink Salt – https://amzn.to/2rtcLcn

Ingredients
–
6 tbsp Almond Butter (95 g)
5 tbsp Butter (70 g)
1 Egg (50 g)
¼ cup Coconut Flour (28 g)
¼ cup 85% Chocolate Chips (40 g)
¼ cup Swerve Erythritol (40 g)
1 tsp Vanilla Extract
½ tsp Baking Soda
⅛ tsp Stevia Extract Powder
Pinch of Salt
Nutrition (Per Serving)
–
Number of Servings – 10
154 Calories
Fat – 14 g
Protein – 4 g
Carbohydrate – 5 g
Fiber – 2 g
Sugar – 1 g
NET CARBS – 3 g

I’m down over 30 lbs from when I started the keto diet.

My weight loss story & 1-yr update:

Find me online:

https://www.instagram.com/ketodietresults/

https://www.facebook.com/ketodietresults/

https://www.pinterest.com/ketodietresults/

Music: YouTube Creator Studio

Disclaimer: I am part of the Amazon Affiliate program, and may earn a small commission if you purchase products using my links. I only recommend products that are highly rated and I use within my kitchen.

This recipe is a video of a recipe from my cookbook, THE NAKED DIET. You can order it on AMAZON now – https://goo.gl/XNvwhG

This bread is made with flax and ground almonds. As such it is completely grain and carb free, thus perfect for anyone diabetic or trying to cut back on their sugar intake. It is undoubtedly at its best toasted, dolloped, drizzled and dressed with any toppings, or dips, you fancy.

Subscribe for more upcoming videos and simple recipes, and check out my website at https://www.tessward.com/

Ingredients :

5 eggs
250g of ground flax/ linseeds
170 g ground almonds
1 tablespoon baking powder
70g pumpkin / sunflower seeds
1/2 tablespoon coconut/ olive oil
1 level teaspoon sea salt

You need : 1 Small loaf tin

Method

Pre-heat oven to 180 degrees celsius
Add 3/4 of the seeds and all the other dry ingredients into a bowl

Crack your eggs into another bowl, 200ml water and mix. You are looking for the texture of thick but pourable batter, you may need to add a little extra water. Add the the dry mixture, and 3/4 of the seeds. Mix and pour into a small greased loaf tin.
Scatter over the remaining seeds
Bake for 35-40 minutes.
Leave to cool on a wire rack before slicing and serving.

The bread will keep for 3-4 days, out of the fridge

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