[Latin Name] Cucurbita pepo

[Plant Source]from China

[Specifications] 10:1 20:1

[Appearance] Brown yellow fine powder

Plant Part Used:Seed

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[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.

[Net weight] 25kgs/drum

Introduction

Pumpkin seed is used medicinally to help improve bowel function by ridding the intestinal tract of parasites and worms.

As raw material of drugs for eliminating insecticide, swelling, andpertussis, pumpkin seed extract is widely used in pharmaceutical industry;

As product of treating malnutrition and prostate, pumpkin seed extract is widely used in health industry.

FUNCTION:

1.Pumpkin seed extract can help to prevent the prostate disease.

2.Pumpkin seed extract has the function of treating whooping cough and children with sorethroat.

3.Pumpkin is also a natural source of magnesium, phosphorus, selenium, zinc, vitamin A, and vitamin C.

4.The cushaw extract is also a laxative, which can help to moisture the skin, is indeed a good beauty food for women.

5.Pumpkin seed is used medicinally to help improve bowel function by ridding the intestinal tract of parasites and worms.

6.The cushaw seed extract have much acid , this acid can relax the rest angina, and have a function to low the high blood liquid

Visit https://www.superimmunitysecrets.com Get FR*EE Guide to Healing Your Body Naturally by Cary Ellis, author of “Super Immunity Secrets.”

Today we are going to make “Mom’s Barley Soup”. It’s early March, and in many places there’s still plenty of snow in the ground. It’s wonderful to make a pot of warming, nutritious soup when it’s chilly outside.

Though learning to make something new takes a little effort, you’ve made taken the first step by “showing up” and you’ll be surprised how easy it is! So, get ready to learn how to make this incredibly delicious soup!

This soup is chock full of immune boosting ingredients and good concentrations of beta glucans, that assist the immune system in doing its work.

What’s really important today, is that you discover how quick and easy the soup is to make. Once you learn how easy it is, you’ll realize that no kitchen should be without a pot of nutritious, protective soup simmering on these stove during chilly months. There are many variations of immune boosting soups you can make at home for your family. You’ll find more recipes at https://www.superimmunitysecrets.com. We don’t go through a winter without a pot of vegan barley soup on the stove almost every week. This soup can be a cornerstone of a healthy winter diet, something to help protect us from colds and flu.

So it takes about 5-7 minutes to put the ingredients in a big pot (quick and easy), and then takes about 2 hours to simmer till the barley is tender and all ingredients are melded into a delicious broth. It’s ideal to cook this kind of soup on weekend or evening when you are at home doing other things, and can keep an eye on the stove.

This soup is made vegan style, with no meat bone, broth or other animal products. You could however if you wish add a soup bone, depending on where you and your family are in lifestyle habits and food choices.
DIRECTIONS: “Mom’s Barley Soup” –
Fill large soup pot to about half full with 3 quarts water. Turn burner on high heat, while adding rest of ingredients:

3/4-1 cup Pearled Barley (this will swell up to fill the pot)
3-4 fresh Tomatoes peeled and diced, or 1 30 oz. can of diced tomatoes with juice
2 cups or 1 can organic Great Northern Beans
2 diced Carrots
4-5 cloves unpeeled (the paper is high in vitamin C and will cook away) Garlic (contains allicin similar to penicillin)
2-3 medium Potatoes, cubed into bite-sized pieces
2 T diced Green Chilis (opt.) 2-3 tsp. red or green Chili powder (depending on tastes of your family – more or less)
1 tsp. Curry Powder 2-3 Tablespoons Oregano herb (strong antiviral, shown to be effective even against herpes)
1/2 tsp. Earth Salt (base on your taste, but the herbs will round out flavor so less salt is neeeded)
Let soup simmer 1 1/2 hrs.
Then add to pot and keep simmering another 20-30 minutes:
1/4 cup fresh Cilantro (shown by a Japanese dentist to eliminate mercury from the body – which we all have environmental exposure to)
2 cups Frozen Mixed Vegetables
1 bunch Parsley, washed well and chopped
2-3 Tablespoons Virgin Olive Oil (don’t want to cook too much, but helps pull potent oils from the herbs)
2-3 Tablespoons natural Soy Sauce (or Tamari)
2 Tablespoons Umbeboshi Plum Vinegar (sour and salty) find in natural foods market in Oriental section – very alkalizing and rounds out flavors (opt.)

Also add another quart of water or whatever needed to keep lots of broth cooking in the soup.

Now, we have a wonderful pot of “Mom’s Vegan Barley Soup” with an aroma that is out of this world. It’s been shown we get protective qualities just from the herbs simmering on the stove, by breathing the aroma that fills the air.

Dish up a big bowl, feel the immune boosting nutrients feeding your cells, and taste all the delicious natural flavors, mmm…and notice that it really didn’t take much time or effort to make this big pot of homemade soup.

Cary Ellis is author of “Super Immunity Secrets,” for sale on amazon in paperback and Kindle, or it can be downloaded as an ebook at https://www.superimmunitysecrets.com. Follow Cary at https://www.caryellis.com

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