[Latin Name] Panax ginseng CA Mey.

[Plant Source] Dried Root

[Specifications] Ginsenosides 10%–80%（UV）

[Appearance] Fine Light Milk Yellow Powder

[Particle size] 80 Mesh

[Loss on drying] ≤ 5.0%

[Heavy Metal] ≤20PPM

[Extract solvents] Ethanol

[Microbe]  Total Aerobic Plate Count: ≤1000CFU/G

Yeast & Mold: ≤100 CFU/G

[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 Ginseng]

In terms of modern scientific research, ginseng is known to be an adaptogen. Adaptogens are substances that assist the body to restore itself to health and work without side effects even if the recommended dose is widely exceeded.

Ginseng due to its adaptogens effects is widely used to lower cholesterol, increase energy and endurance, reduce fatique and effects of stress and prevent infections.

Ginseng is one of the most effective antiaging supplements. It can alleviate some major effects of aging, such as degeneration of the blood system, and increase mental and physical capacity.

Other important benefits of ginseng is its support in cancer treatment and its effects on sports performance.

[Application]

1. Applied in food additives, it owns the effect of antifatigue, anti-aging and nourishing brain;

2. Applied in pharmaceutical field, it is used to treat coronary heart disease, angina cordis, bradycardia and high heart rate arrhythmia, etc.;

3. Applied in cosmetics field, it owns the effect of whitening, dispelling spot, anti-wrinkle, activating skin cells, making skin more tender and firm.

Benefits:

Supports the natural, everyday cleansing of toxic waste from the body.
Works without posing dangerous side effects.
Improves energy and promotes a feeling of well-being.
How It Works:

CleanStart is a two-week program that supports natural waste elimination to provide a sense of improved energy and well-being. It contains powerful nutrients that help cleanse and detoxify the body.

Psyllium hulls provide fiber and absorb bowel toxins. In fact, the program delivers 10 grams of fiber per day to promote waste removal. Highly absorbent bentonite clay is often used to support colon health. Aloe vera juice soothes bowel tissue. Chlorophyll helps prevent odor and counteracts bowel toxins. Stevia herb contains stevioside, a natural constituent that is 300 times sweeter than sugar (sucrose). Enviro-Detox cleanses the body of many common environmental pollutants. The formulation includes burdock root, dandelion root, fenugreek seed, ginger rhizome, pepsin, red clover flowers, yellow dock root, marshmallow root extract, sarsaparilla root extract, Bacillus coagulans, cascara sagrada bark, echinacea root extract and milk thistle seed extract. LBS II combines strong, purgative herbs and protective, gentle and soothing herbs to enhance elimination, increase production of digestive enzymes and soothe the digestive tract. LBS II contains cascara sagrada bark, buckthorn bark, licorice root, capsicum fruit, ginger rhizome, Oregon grape root and rhizome, Turkey rhubarb root, couch grass rhizome and red clover flowers.

Ingredients:

Each drink packet contains psyllium hulls, vegetable fiber, natural apple-cinnamon or wild berry (black currant and raspberry) flavor, potassium citrate, aloe vera inner leaf, malic acid, carrot root extract, stevia leaf extract, sodium copper chlorophyllin and hydrated bentonite. Each capsule pack contains 2 capsules of LBS II and 1 capsule of Enviro-Detox.

Recommended Use:

Take the contents of one cleanse drink packet 15–30 minutes before breakfast and again 15–30 minutes before dinner. Take the contents of 1 capsule packet with breakfast and dinner (twice daily). Mix cleanse packet powder in 8 oz. juice or water. Shake, blend or stir vigorously. Drink immediately. Drink an additional glass of water immediately following this. Drink plenty of water throughout the day.

NOTICE: This product contains cascara sagrada, buckthorn and Turkey rhubarb. See your health care provider prior to use if: pregnant or nursing, any medical condition exists, or when taking any medication. Read and follow recommendation carefully. Do not use if diarrhea, loose stools or abdominal pain are present or develop. Use of this product may worsen these conditions and be harmful to your health. Chronic diarrhea can result in serious illness. May cause allergic reaction in persons sensitive to inhaled or ingested psyllium.

The origins of Momos are unclear but what is clear is that they are an absolute treat – full of flavor! The little bags or sacks of fillings that burst flavors the moment you take a bite are something not easily to forget. We have shown some very basic fillings here but really, you can customize it to your taste and ingredients on hand. Enjoy making these for yourself or your family but remember, beginners, have patience and the more you make them, the better you get
Don’t forget to pair these Momos with the Chutney! Click here for the Recipe – https://www.youtube.com/watch?v=6y-yPYs9MGU

Prep Time: 60 min + 60 min for filling the Momos
Cook Time: 60 min
Makes: 40-70 momos (depending on the level of expertise)

Ingredients:

For the Dough:
All Purpose Flour (Maida) – 3 cups
Baking Powder – 1/4 tsp
Water – 1 cup, approx

For the Vegetable Filling:
Cabbage – 3 cups, food processed or cut really fine
Carrots – 1, medium, shredded fine
Onions – 4 medium (approx 300gm), finely chopped
Ginger – 1 tbsp, minced
Cilantro – 3-4 sprigs, finely chopped
Dalda/ Butter/ Margarine – 1/3rd cup, melted
Garam Masala – 1 tsp
Salt – 1 tsp
Red Chilli Powder – 1/2 tsp or to taste
Dalda/Butter/Margarine – 3 tbsp

For the Non-Vegetarian Filling:
Ground Chicken – 250 gm (approx 1/2 lb)
Onions – 300gm (approx 4 medium), finely chopped
Carrots – 1, shredded
Minced Ginger – 1 tbsp
Mined Garlic – 1 tbsp
Cilantro – 3-4 sprigs, finely chopped
Dalda/ Butter/ Margarine – 1/3rd cup, melted
Garam Masala – 1/2 tsp
Salt – 1 tsp
Red Chilli Powder – 1/2 tsp

Method:

For the Dough:
1. In a bowl, mix in the All Purpose Flour and the Baking Powder.
2. Add in the Water a little at a time to form a dough.
3. Once in comes together, knead for another 10 minutes.
4. Cover and allow the dough to rest for 15-20 minutes.
5. Meanwhile work on the fillings.

For the Vegetable Filling:
1. Finely chop the Cabbage by hand or in a food-processor.
2. Sprinkle a little Salt and allow it to release the moisture for about 10 min.
3. Squeeze the Cabbage between your palms and discard all the moisture.
4. The Cabbage will reduce to about 1.5 cups.
5. Fine shred the Carrot and squeeze the moisture from it as well.
6. Finely cut the Onions and squeeze the moisture from it as well.
7. Combine the 3 vegetables in a bowl and add in all the other ingredients of the vegetable filling.
8. Mix well and set aside till ready to use.

For the Chicken Filling:

1. After shredding the Carrots, squeeze the moisture.
2. Cut the Onions fine and if there is any moisture, squeeze them as well.
3. Combine all the ingredients for the Chicken Filling in a bowl and mix well.
4. Set aside till ready to use.

To make the Momos:

1. Knead the dough for another 5 minutes.
2. Take a pinch of the dough, about the size of a large marble and roll into a smooth ball.
3. Dust in some All-Purpose Flour, press onto a rolling platform and roll into a 2.5-3″ disc.
4. Dust occasionally as needed.
5. Make all the discs for filling and set aside. Keep them covered so they do not dry up.
6. To fill the discs, take a disc in your palm and place a spoonful of filling in the center.
7. Fold over and from one edge, fold in and pleat the dough and pinch so it seals well.
8. Keep pleating and folding till done. Cover till ready to steam.
9. Add Water to the base of a steamer and allow it to come to a rolling boil.
10. Brush some Oil in the slotted portion to avoid the Momos from sticking to the base.
11. Place the Momos in it, avoid over-crowding them.
12. Place the Momos on the boiling water pan, cover and allow them to cook.
13. Vegetable ones will take about 12 minutes and Chicken ones about 12-15 minutes (depending on the size).
14. To double check, you can always open the lid and touch the skin and if it is sticky, means the dough is still raw.
15. Once done, remove carefully from the pan and serve hot along with some Momo Chutney.

Tips:

1. Patience and practice is the mantra to getting these like how they are served in restaurants and street-side.
2. Extra dough – freeze, extra fillings – freeze, extra uncooked momos – freeze!
3. Substitute or add in additional fillings – spring onions, paneer, tofu, potatoes, shrimps, fish, turkey, beef, pork…the list goes on and on.

Check out the ShowMeTheCurry Channel: https://www.youtube.com/showmethecurry