[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.

Make this creamy luxurious soup that’s entirely plant-based with nourishing miso and squash.

INGREDIENTS:

1 large red onion, chopped or julienned
generous pour of olive oil (about 4-5 tablespoons)
1/2 kabocha (pumpkin) squash, peeled and chopped
1 large butternut squash (or 2 small ones), peeled and chopped
splash of sherry (optional as you sauté the onion)
1 1/2 quarts veggie broth
1 cup raw cashews, unsalted
1/3 cup raw sunflower seeds, unsalted
pinch of sea salt
2 heaping spoonfuls white miso paste
pinch of turmeric powder, to season
pinch of cayenne or spice blend, to taste
toasted pumpkin seeds, garnish

DIRECTIONS:

In a large pot, saute the red onion in a generous amount of olive oil on low heat.

Allow the onion to simmer in its juices until it turns translucent, about 15-20 minutes.

Stir occasionally, until the onion has browned and sticks to the bottom of the pot. You can splash in some sherry at this point (optional).

Pour in the veggie broth. Add the squash and simmer on medium heat, about 20 minutes, until the squash is soft.

Once the squash is soft, turn off the flame and add in the cashews and sunflower seeds. Allow the cashews to soften in the hot broth for a few minutes until ready for blending.

Scoop out two heaping tablespoons of miso paste and put it in a Pyrex measuring cup to mix with a little broth. Ladle a little bit of the broth (without any cashews or squash pieces) and pour it into the measuring cup with the miso paste. Stir miso paste until smooth.

Pour the miso paste mixture into the pot and stir.

Season and blend the soup. Blend the soup in batches using a high speed blender. Pour the blended soup into a separate pot until all of the soup is blended smoothly.

Place the pureed soup back on the stove top and turn on the flame to low simmer. — Do not boil this soup because the miso will lose its nutritious probiotics. Miso is a fermented food. Here we are treating it as a seasoning, however, what also makes this soup nourishing is the healing properties of miso.

Only bring the soup to simmer as you season it with turmeric, sea salt, black pepper and a pinch of cayenne if you’d like a little heat. Serve with toasted pumpkin seeds as garnish and some crusty bread or nutrient-dense flax crackers spread with vegan butter. This soup makes quite a luscious meal on a cold night.

To save the remaining soup, pour into a container and save in the fridge for 3-4 days— you can freeze this for later as well. Reheat gently on the stove, bringing the heat just to simmer.

Bon appetit!

Follow on Instagram for more vegan & plant-based cooking ideas and inspiration: https://www.instagram.com/stephaniedujour/

Also visit: https://www.thesensualfoodie.com

Please comment below and let me know how you liked this recipe video! I’d love to hear from you.

xo Stephanie

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