[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.

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It’s that time of year again; pumpkin season! I love using pie pumpkins and making my own pumpkin puree. It’s so simple, and looks so good. That’s what we did with this pumpkin granola. If you’ve never tried using your own pumpkin, you should give it a try. I just steam mine but I’ve also used it raw by soaking the pumpkin overnight and using it raw in the recipes. It works really well. With this recipe, I actually steamed my pumpkin and pureed it in my Vitamix. This granola is very light and crisp and you can add cranberries, raisins, dates, nuts, etc., after it’s been dried. I added unsweetened cranberries and dates to my finished granola and it was perfect!
Notes:

I also tried adding in a cardamon pod and cinnamon stick to my coconut oil as I was melting it over a double boiler to add in a little extra flavor. If you do this, make sure you discard the cardamon and cinnamon stick before pouring your coconut oil into the other ingredients. I’ve also tried adding in 1/8 cup each of almond butter and tahini to the coconut oil, but I actually like it best without. The nut butters give it a heavier texture than without, plus it takes away from some of the other flavors of the granola.

Pumpkin Granola:
Dry Ingredients:

2 cups dried and sprouted buckwheat

1 1/2 cups regular rolled oats

3/4 cup unsweetened shredded coconut

1T cinnamon

2t vanilla (I used powder so added it to my dry ingredients. If using extract, add it to your wet ingredients)

1t nutmeg

1/2t sea salt

3T coconut crystals

1/2 cup slivered almonds

1/2 cup halved raw cashews

1/2 cup pumpkin seeds

Add all dry ingredients to a large mixing bowl.
Wet ingredients:

1/3 cup melted coconut (see notes)

2T water

3T pure maple syrup

1 cup pumpkin puree

Mix all wet ingredients together and pour over dry ingredients and mix well. Place on dehydrator sheets and dehydrate at 145 degrees for one hour and then turn down to 115 degrees for 8-10 hours until crisp. Mine took about 8 hours. You can then add in cranberries, raisins, nuts, dates, etc. Store in a covered glass container. This stays fresh for awhile. Mine never lasts very long so I can’t say exactly how long it will stay fresh.

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