[Latin Name] Tribulus terrestris

[Specification] Saponins 90%

[Appearance] Brown powder

Plant Part Used: Fruit

[Particle size] 80Mesh

[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

[What is Tribulus terrestris?]

Tribulus terrestris is a vine that has been used as a general tonic (energy) and herbal treatment for impotence, but is found primarily in dietary supplements marketed for increasing testosterone levels in bodybuilders and power athletes. The idea behind tribulus is that it may increase testosterone levels indirectly by raising blood levels of another hormone, luteinizing hormone.

[Function]

1) Enhance men’s sexual ability.

2) Relieving muscle spasm and cramps;
3) Anti-myocardial ischemia and cerebral ischemia;
4) Relieving stress , regulating blood fat, and reducing cholesterol;
5) Promoting sex gland hormones;
6) Anti-aging and anti cancer;
7) Diuretic, anti-calculus of the urethra, reducing the risk of urinary stone disease and disorder;
8) Promoting muscle growth efficiently, helping the body to be strong and letting muscle to play potential role.

In this episode we are cooking a Healthy Broccoli and Cashew Chicken dish with Zucchini noodles (Zoodles!) This dish takes literally 30 minutes to prepare so that you can have a quick and healthy meal ready without spending hours to make it.

Recipe:
4 tablespoons Coconut Oil, divided
2 pounds Chicken Tenders, cut into cubes
3 tablespoons Arrowroot Starch (or cornstarch if you don’t do Paleo)
1 Red Bell Peppers, cut into strips
1 Green Bell Pepper, cut into strips
1 cup Broccoli Florets
1/4 cup Coconut Aminos or soy sauce
2 tablespoons white Vinegar
1 teaspoon Minced Garlic
1 teaspoon Minced Ginger
1/4 cup Honey (or maple syrup)
1/4 teaspoon Red Pepper Flakes
1/2 teaspoon Sea Salt
1 cup Cashew Halves
1/2 cup Sliced Green Onion

Instructions
Heat 2 tablespoons of the coconut oil in a large saute pan over medium/high heat. Place the chicken and arrowroot powder in a bowl and toss until chicken is coated. Add the chicken to the hot pan of oil and saute until the chicken is golden on all sides, stirring every 20 seconds or so.
Remove the chicken and set aside in a bowl. Place the pan back on the heat and add the remaining 2 tablespoons of oil.
Add the bell peppers and onion to the pan and saute for 4-5 minutes, or until onion is translucent and peppers have begun to soften. Add the chicken back in to the pan and mix in with the vegetables.
In a mixing bowl, whisk together the coconut aminos, vinegar, garlic, ginger, honey, red pepper, and salt.
Pour the sauce into the pan and toss with the chicken and vegetables. Bring sauce to a boil and cook for 1-2 more minutes, stirring constantly, until sauce has thickened. Stir in the cashews and 3/4 of the green onions.
Remove from heat. Sprinkle the remaining green onions over the top of the chicken and serve over cauliflower rice.
Adapted from mynaturalfamily.com

Natural Dyes by Dr.Padma Vanker, Department of Textile Engineering, IIT Kanpur. For more details on NPTEL visit https://nptel.iitm.ac.in