[Latin Name] Ganoderma lucidum

[Plant Source]from China

[Specifications] 10 ~ 50%Polysaccharides

[Appearance] Yellow-brown powder

Plant Part Used:Herb

[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

Application

Natural Reishi Mushroom Extract has been used in Traditional Chinese Medicine for at least 2,000 years. The Chinese name ling zhi translates as the “herbs of spiritual potency” and was highly prized as an elixir of immortality.

Natural Reishi Mushroom Extract is Traditional Chinese Medicine indications include treatment of general fatigue and weakness, asthma, insomnia, and cough.chemotherapy patient, strengthen constitution, improve symptomvaletudinarian and recuperated from a severe illness for the rehabilitation of anxiety, insomnia, slip of physical force and memory auxiliary treatments of cardiovascular disease, diabetes, chronic hepatitis, senile disease and other chronic disease anti-aging, face and skin beautifying and nourishing of the middle-aged and elder.

Main Functions:

1) Anti-cancer, anti-tumor, and anti-neoplastic effects
2) Up-regulate the immune system
3)Prevent cancer metastasis
4) Anti-bacterial and anti-viral activities
5) Lower blood pressure and blood sugar
6) Beneficial effect on Lowering Cholesterol

Marshmallows are a treat that never gets old. Megan shares her homemade vanilla matcha swirled marshmallow recipe that is easy to follow!

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INGREDIENTS

For the Matcha Syrup:
1 tbsp. matcha powder
2 tbsp. granulated sugar
1 ½ tbsp. water

For the Marshmallows:
3 packages of unflavored powdered gelatin
1 cup ice cold water, divided
1 ¾ cup granulated sugar
¾ cup light corn syrup
¼ tsp. fine sea salt
1 tbsp. vanilla extract
1/3 cup powdered sugar
Cooking spray

Pour ½ cup cold water into stand mixer bowl fitted with whisk attachment. Sprinkle in the powdered gelatin and let it dissolve and soften.
In a heavy bottomed sauce pot fitted with a candy thermometer, combine the rest of the water, sugar, corn syrup and sea salt. Stir to combine and bring up over medium heat. Gently stir if needed, but try to leave untouched. Bring the mixture to a boil and cook until it reaches 240° F, soft ball stage.

Once mixture reaches 240° F, immediately remove from heat.
Turn stand mixer on low to break up the gelatin. Slowly pour the hot sugar mixture into the bowl. Try to do this in one slow steady stream. Once all of the sugar is poured in, gradually begin to raise speed up to high. Let mixture beat for 10-12 minutes or until it is light, fluffy and white in color. Add vanilla extract and beat for 1 more minute.

While your mixture is whipping, prepare a square 8×8 baking dish. Spray with a little cooking spray and line with parchment paper. Make sure the paper hangs over the sides, this ensures easy removal. Using a fine mesh strainer, sift the powdered sugar over the prepared dish. Set aside until needed.

Once the marshmallows are ready, lightly spray a silicone spatula and scrape the mixture into the prepared dish. Make sure it lies evenly; you may need to wet your hands with a little water to push it down. Pour the matcha syrup in 5 or 6 thin lines over the top of the marshmallow square. Using a butter knife swirl the syrup into the marshmallows. Sprinkle the remaining powdered sugar on top and let sit, at room temperature for a couple of hours.

Cover the dish with plastic wrap and let sit overnight. The next day you can cut them into squares and dust with powdered sugar. Store in an airtight container for up to 3 days.

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