[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).

3/4 cup sugar
1/4 cup packed brown sugar
1/2 cup butter, softened
1 large egg
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup all-purpose flour
1 1/2 cups quick-cooking oats (not instant)
3/4 cup dried cranberries
6 ounces white chocolate chips

Preheat oven to 375°F.
In a large bowl using an electric mixer combine the sugar, brown sugar and butter; mix well to cream together.
Add in egg and vanilla extract and mix until combined.
Add the cinnamon, baking soda, salt and flour and mix well.
Fold in the oatmeal, dried cranberries and white chocolate chips- making sure that all ingredients are uniformly distributed.
Roll dough into 1-inch balls and place 3 inches apart onto a greased cookie sheet and bake at 375° for 10-12 minutes, just until the edges are lightly golden.
Remove from oven and let cool for 2-3 minutes on the cookie sheet, then transfer cookies to cooling rack.

www.goinbatty.com

My vegan yogurt video: https://www.youtube.com/edit?o=U&video_id=rytUvHW_li0

Best thing about granola is how versatile it is. You can make your own mix with your favorite nuts, seeds, and dried fruits. This recipe can also be varied by alternating with pecans, cashews, macadamia or Brazil nuts in whatever combination you want. The dried fruits used can also be varied. Endless possibilities, with each batch being unique from the previous one.

With no honey, butter, or other animal products, this granola is 100% vegan.

I didn’t add flax, chia or hemp seeds because to me they tend to get “lost in the shuffle” because they’re so small. You could definitely add them if you prefer. I just drizzle them on the dish directly when serving, to make sure I get the amount I want per serving.

Ingredients:
1/2 cup almonds
1/2 cup walnuts
1/2 cup pistachios
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/2 cup dried cranberries
1/2 cup raisins
2/3 cup dried unsweetened coconut flakes
1 tsp. pumpkin spice
1/2 tsp. cinnamon
1/2 tsp. cardamom
1/4 cup raw agave nectar
1/4 cup maple syrup
1/2 cup vegetable oil (here I used 1:1 sunflower and walnut oils)
1 tsp. vanilla

I pulse the nuts and seeds one at a time because they’re all different sizes, and I don’t want to end up with the smaller ones getting too pulverized because of extra pulses to get the larger ones down to the size I want. If this isn’t an issue for you, you could definitely dump everything in a food processor and pulse-chop all at once. Either way, you don’t want to end up with nut and seed powder instead of granola.

I prefer to mix the liquids into the granola with my hands just to make sure everything gets well coated.

Once completely cooled, I portion it out in vacuum sealing bags and vacuum seal (mine is a Food Saver) to store in the freezer. With the presence of oil plus the natural oils in the nuts, granola can go rancid with exposure to air over time. That is, if it lasts long enough for this to happen in the first place lol.