[Products Name] Bee pollen

[Specification]

Tea bee pollen

Mixed bee pollen

Pure Rape bee pollen

Bee pollen Extrac

[Gerneral feature]

1. Low antibiotics;

2.Organic certified by ECOCERT, according to EOS & NOP organic standard;

3.100% pure natural bee pollen, no additives;

[Introduction]

Bee pollen is the pollen agglomerate which was collected from plant and processed by bees, and was called almighty nutrition food, concentrated natural drug storeroom, to be taken orally cosmetic, concentrated amino acid etc, bee pollen is the gem of human natural food.

Pollen can be harvested by the beekeeper from the bees as they enter their hive. It is then cleaned and either dried or frozen before being included in natural remedies and food supplements.

[Functions]

Bee pollen can enhance body colligate immunity function, prevent from caducity, hairdressing, prevent from cardiovascular virus, prevention and cure prostate virus, adjust intestines and stomach function, adjust nerve system, accelerate sleep, cure other viruses assistant such as anemia, diabetes, improve memory and the balk of menopause.

Pollen can be used as Honey Bee Pollen .Honey Bee Pollen is a mixture of bee pollen (milled), royal jelly. It is a liquid product and the recommended dose is 2 teaspoonful per day preferably with breakfast.

Pollen contains no additives or preservatives. It is suitable for all ages, but particularly those who have a hectic lifestyle, or older people who are in their advanced years and would benefit from a pleasant tasting, easy to take liquid product with added important vitamins which they might not be getting in their normal diet.

Most people take this on a regular basis as a breakfast supplement. It can provide a boost to a general feeling of well being for those feeling below par. Not only does it impart the effect of royal jelly but the pollen is extremely nutritious containing many amino acids and proteins.

[Application] It was widely used in health tonic, health pharmacy, hairdressing and cosmetic area.

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Orgain Organic Plant Based Protein Powder, Sweet Vanilla Bean, 2.03 Pound, 1 Count
From Orgain
Product Description

Orgain Organic Sweet Vanilla Bean Protein Powder is a naturally smooth and delicious nourishment drink with 21g of organic protein and 5g organic fiber per serving. USDA Organic, Gluten Free, Kosher, Vegan, Non-GMO, Soy Free. No artificial flavors, colors or preservatives.

Features

Includes 1 (2.03lb) Organic Plant Based Sweet Vanilla Bean Protein Power
Ideal for healthy, on-the-go nourishment for busy professionals, moms, athletes and students
21g Organic Plant Based Protein, 5g Organic Fiber, 5g Net Carbs, 150 Calories per Serving
Gluten Free, Kosher, Vegan, Non-GMO, Soy Free
USDA Organic

Perfect Vegan Protein Powder
By Carolyn Rome
I became a vegetarian in 1972 and switched to a plant based diet solely in 2010. Trust me, in this period of time I have tried some really good vegan products, as well as some really bad vegan products. This one is a ‘really good’ product.

Ingredients – The ingredients are clean and contain per serving (2 scoops): 4 grams of fat, 180 mg of sodium, 5 grams of fiber and 21 grams of protein. **This is the chocolate. The vanilla may vary slightly, but I have purchased both numerous times.

Flavor – The flavor is outstanding. I often wonder how it can taste so good, without being full of not so healthy ingredients. There is zero after taste, chemical or fake taste.

Recipe – I have purchased both vanilla and chocolate numerous times. As a matter of fact, I order 2 containers a month. I always mix with almond milk – either vanilla or chocolate. Chocolate almond milk + chocolate protein is a chocolate lovers delight. Vanilla almond milk + vanilla protein is a vanilla bean lovers delight. Any combo of both flavors is a perfect mocha flavor. During the day I mix 2 scoops of the protein with 8 ounces of almond milk. I sometimes add chia and flax seeds and they mix well, considering I am only using a shaker cup. In the evening I mix 1 frozen banana, 2 scoops of protein with almond milk and again, sometimes add chia and flax seeds. This is my favorite way to make it. When adding the banana and seeds, it actually becomes more of a custard than a shake. You can’t even detect the seeds, whereas you can when you only use a shaker cup. The consistency in general is more on the thicker side. I do not like watery or really thin shakes. I use a straw to consume out of the shaker cup, but a spoon when mixing with a banana.

Cost – This is probably the most reasonable cost I have come across for a good vegan protein. There are 20 two scoop servings per container. The chocolate costs just over $22 per canister and the vanilla costs about $1.50 more. I am not sure of the reason for the cost difference, but at one point it was a $5 difference. Even at that price, it was still the best I have come across.

This is definitely a 5 star product. I purchase this with my own money and have not received a discount, nor incentive to purchase. I chose to try it based on the reviews.

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Raw Vegan Cheese – How to make Vegan Raw Nut and/or Seed Cheese using acidophilus starter. Make a seed or nut cheese of your choice, or a blend of seeds and nuts.

Instructions for Almond Nut Cheese:

Do the first batch with only a small amount of almonds so that if it doesn’t turn out as you want it, it won’t be a great loss. The art of fermenting may take a little practice to get it right.

You will need:

Raw Almonds,
Acidophilus/lactobacillus
salt
clean water (preferrably distilled, filtered or boiled and then cooled to room temperature)

We use a vegan acidophillus powder, some people make their own by fermenting wheat in water for a few days and using that water called rejuvelac, but that can be dicey and unpredictable.

Soak raw almonds overnight and drain and rinse before blanching. (If you make almond milk you can use the strained solids to make nut cheese, almond milk is also best if you blanch the almonds).

To blanch the almonds pour hot water onto them, enough to cover them. This will loosen the skins and you can just pop them off by squeezing them. Use a small piece of napped cotton for grip if they don’t pop off that easy.

Blend (a high speed blender is the best for this) the almonds and about a half to one teaspoon of salt to each jarful with enough clean water that the batter will be liquid enough to blend.

Once it is blended into a smooth thick batter add 1/4 tsp of acidophillus/lactobaccillus powder and pulse for a few seconds.

Put this batter into clean jars with about 1/3 empty at the top to allow for expansion. Screw on the lid but do not tighten so that fermentation gases can be released.

Put these jars in a warm place, from 80 degrees to mid nineties Fahrenheit, no hotter. Mid eighties to ninety degrees is probably ideal.

Leave them for at least 4 hours then check to see if you see signs of fermentation. That will be tiny bubbles, and the batter will be firming up. If you remove the lid and smell, you should smell a pleasant yeasty smell. Remember to replace the lid straight away when testing. Depending upon temperature, they can be ready from 4-6 or more hours. The cooler the temperature the longer it will take.

Once the bubbles have populated the cheese at least 50% you can put them into room temperature and leave them for the rest of the day or overnight. (room temps of 55 to 70 degrees F). The cheese is ready when it is many tiny bubbles you can see through the glass and it has a pleasant smell and a delicious tang.

Once the cheese is done, tighten the lids and refrigerate. It will last a week or two in the fridge (and even longer depending on various factors). Some people even freeze it, but we haven’t. We have used this cheese in many ways.