[Latin Name]Huperzia serratum

[Source] Huperziceae whole herb from China

[Appearance]Brown to white

[Ingredient]Huperzine A

[Specification]Huperzine A 1% – 5%, HPLC

[Solubility] Soluble in chloroform, methanol, ethanol, slightly soluble in water

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Pesticide residue] EC396-2005, USP 34, EP 8.0, FDA

[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.

[What is Huperzine A]

Huperzia is a type of moss that grows in China. It is related to club mosses (the Lycopodiaceae family) and is known to some botanists as Lycopodium serratum . The whole prepared moss was used traditionally. Modern herbal preparations use only the isolated alkaloid known as huperzine A. Huperzine A is an alkaloid found in huperzia that has been reported to prevent the breakdown of acetylcholine, an important substance needed by the nervous system to transmit information from cell to cell. Animal research has suggested that huperzine A’s ability to preserve acetylcholine may be greater than that of some prescription drugs. Loss of acetylcholine function is a primary feature of several disorders of brain function, including Alzheimer’s disease . Huperzine A may also have a protective effect on brain tissue, further increasing its theoretical potential for helping reduce symptoms of some brain disorders.

[Function] Used in alternative medicine, huperzine A has been found to act as a cholinesterase inhibitor, a type of medicine used to prevent the breakdown of acetylcholine (a chemical essential to learning and memory).

Not only used as a treatment for Alzheimer’s disease, huperzine A is also said to enhance learning and memory and to protect against age-related cognitive decline.

In addition, huperzine A is sometimes used to boost energy, increase alertness, and aid in the treatment of myasthenia gravis (an autoimmune disorder that affects the muscles).

Meatballs make a healthy & nutritious dinner plus Scooby Doo inspired crunchy pumpkin cookies. 2 part video series.

Part : Recipe for Beef Meatballs

Tools and Equipment:
Frypan
Ice cream scoop for uniform size
Large mixing bowl
Wooden spoon

Ingredients:
500 grams lean beef mince
1 egg beaten
1 cup whole wheat breadcrumbs – - 90g/3oz
1 tbpn flour
½ cup Kale finely chopped – 45grams/2oz
½ cup Grated carrot – 45grams/2oz
2 tbpn grated low fat cheese
1 tspn Fish Oil
1 beef stock cube crumbled — or 1 tspn beef stock powder — good quality no additives
Olive oil

Directions:

1/ Combine all ingredients in large mixing bowl.
2/ Thoroughly mix to combine.
3/ Form into meatballs using ice cream scoop and rolling each ball in flour. If mixture is too wet add a little more flour — if too dry add a little water.
4/ Add a few meatballs at a time to the frypan and keep them moving.
5/ Cover pan and cook on medium heat for 15-20 mins or until cooked through. A few minutes before they are finished, top with a dollop of grated cheese and press onto each meatball.
5/ Allow to cool

Tip:
Store leftovers in the fridge or freeze in plastic sealed packs for easy portion control use.
These meatballs have a hearty beef flavor and a great meaty smell. Topped with a dollop of tasty low fat cheese your pooch will love these power packed meatballs.

Part 2:

Recipe for Scooby Doo Pumpkin Treats

Scooby Doo Pumpkin Seed Treats (Daunting Doggie Treats)
1 ½ cups flour – plain (all purpose) – 175g/6oz
1 cup rice flour – 90g/4oz
1 cup rolled oats – 90g/3oz
2 tsp baking powder
1 tsp ground cinnamon
2 tbsp sunflower oil
110 g / 4oz / ½ cup pumpkin, cooked and mashed
60g/2oz/1/4 cup smooth sugar free peanut butter
Water
Pumpkin seeds
Directions:
1/ Preheat oven to 325*F / 160*C / (140*D fan)
2/ Line a large baking tray (sheets) with non stick baking/parchment paper
3/ Stir together the plain all purpose flour, oats, baking powder and cinnamon in a mixing bowl
4/ Beat together the oil, pumpkin and peanut butter until smooth
5/ Make a well in the centre of the dry ingredients and pour in the pumpkin mixture and stir well and gradually add enough water to make a firm soft dough.
6/ Turn the dough out onto a floured surface and knead until no longer sticky. Roll out the dough. Cut into shapes with cookie cutter.
7/ Place on the baking tray and press in the pumpkin seeds.
8/ Bake 25 minutes.
9/ Turn the oven off and leave the treats in oven until cold.
Makes 15-20 treats
If dough is too sticky to roll – slowly add more flour onto the dough ball.
Store in airtight container. Cannot be frozen.
Utensils
Baking tray lined with parchment paper
Wooden spoon
Large mixing bowl.

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Music Credits: “Sound Off’ by the Jingle Punks – Used with permission from the YouTube Audio Library
Music Credits. “Crossover” original track by Trent Kelly – Used with permission

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