[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.

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Check out what I eat in a day to stay healthy and nourished in Episode 27 of my What I Eat In a Day Series! Today’s episode features my favorite matcha latte recipe, a delicious green smoothie bowl, a light summer salad and so much more!

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https://www.simplyquinoa.com/thrivevideo

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Pre-Breakfast – Energizing Matcha Latte
Breakfast – Mango Smoothie Bowl
Lunch – Summer Salad with Crackers & Dip
Dinner – Sweet & Savory Toast with a side salad
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RECIPES MENTIONED:
- Pesto White Bean Dip: https://www.youtube.com/watch?v=zF7qHMTd_JQ
- Mexican Salad: https://www.simplyquinoa.com/vegan-mexican-quinoa-stuffed-peppers/
- Matcha Latte: https://www.simplyquinoa.com/vegan-pumpkin-spice-matcha-latte/

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INGREDIENTS MENTIONED:
- Astragalus: https://smplyq.co/2t5JjHI
- Rhodiola: https://smplyq.co/2t5KnuZ
- Ashwagandha: https://smplyq.co/2t5Ylgu
- Protein Powder: https://smplyq.co/2t5R3te
- Peanut Butter: https://smplyq.co/2t65vkW
- Coconut Flakes: https://smplyq.co/2t5OxmR
- Chia Seeds: https://smplyq.co/2t5OIi1
- Mulberries: https://smplyq.co/2t5CSV1
- Tahini: https://smplyq.co/2t5QRu7
- Fig Balsamic: https://smplyq.co/2t5QgbD
- Truffle Salt: https://smplyq.co/2t5UEYj
- Dulse Flakes: https://smplyq.co/2t5UKz9

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CHECK OUT MY QUINOA STARTER GUIDE: https://smplyq.co/quinoa-starter-guide

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OTHER PLACES YOU CAN FIND ME:

WEBSITE

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SNAPCHAT
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Disclaimer: I was compensated by Thrive Market to produce this video, but as always all opinions expressed are my own personal thoughts and feelings of the products mentioned.

This time of year, pumpkin makes everything that much more magical! This squash has a lot to offer with lots of fiber, beta-carotene, and delicious flavor. If you don’t have pumpkin on hand, it’s fine to use sweet potato or substitute another kind of squash. Here’s all you need to make it:
Quinoa Lentil Pumpkin No-Meat Loaf
3 ribs of celery, chopped
2 medium onions, chopped
Red, yellow, or green pepper (approx. 2 cups)
2 c. cooked pumpkin (or one 15 oz can of pumpkin)
3 c. cooked quinoa
2 c. cooked lentils
12 oz. tomato paste (two 6oz cans)
4 cloves garlic
1 T. onion powder or granulated onion
2 T. poultry seasoning
3 c. uncooked rolled oats
In a large, nonstick pan, water sauté together the chopped onion, celery, and bell pepper. Turn off heat and add the cooked quinoa, lentils, and pumpkin. Mix well. Then, add in the tomato paste, garlic, and poultry seasoning. Add in the 3 cups of rolled oats, a little at a time until the consistency is about the same as ground beef. Line two loaf pans with parchment to prevent sticking if desired. Bake at 350° for about 50 minutes to an hour. Top with ketchup, gravy, or barbecue sauce if desired.