[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.

This is a no music version of original Pumpkin Buns video below.

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Blog : https://www.peacefulcuisine.com

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Ingredients(makes 8 buns):

for the filling:
100g navy beans
200g pumpkin
80g sweetener(I used cane sugar)

for the dough:
300g bread flour
50g pumpkin skin
120g water
5g dried yeast
1 tsp spirulina(just for color. you could skip this)
10g sweetener(I used palm sugar)
15g oil
3g salt

some pumpkin seeds for garnish on top
8 80cm/30inch strings

Instructions:

1. soak navy beans overnight then boil. add sweetener and keep simmering for 30 – 40 minutes until it gets soft and water is almost gone.
2. steam pumpkin and separate the skin and the flesh.
3. blend beans, pumpkin and sweetener with food processor.
4. put all the ingredients of the dough and knead well.
5. wait until it doubles in volume.
6. divide the dough into 8 equal pieces.
7. roll out the dough to 6 inch/15cm round shape.
8. wrap the filling with the dough.
9. loosely tighten the dough with strings.
10. wait for 20 – 30 minutes(second fermentation)
11. bake at 320F/160C for 20 minutes.
12. stick pumpkin seed on top:)

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「材料」

フィリング
白インゲン豆　100g
かぼちゃ　200g
甘味料　80g

パン生地
強力粉　300g
かぼちゃの皮　50g
水　120g
ドライイースト　5g
スピルリナ　小さじ1
甘味料　10g
オイル　15g
塩　小さじ1/2（3g）

「作り方」

１、白インゲン豆を一晩浸水し、水を取り替えて火にかけます。甘味料を加え、豆が柔らかくなり水気がなくなるまで30〜40分ほど弱火で煮ます。
２、かぼちゃを蒸して、皮と実の部分を分けます。
３、白インゲン豆、かぼちゃの実、甘味料をフードプロセッサーで滑らかにします。
４、パン生地の全ての材料を混ぜ合わせ、よく捏ねます。
５、二倍に膨らむまで一次発酵させます。
６、生地を８等分します。
７、生地を直径１５センチほどに伸ばします。
８、フィリングをパン生地で包みます。
９、たこ糸などを使用して、パン生地を真上から見て８等分されているようにゆるく縛ります。
１０、２０〜３０分ほど二次発酵させます。
１１、１６０℃のオーブンで２０分ほど焼きます。
１２、タコ糸を取り、かぼちゃの種を飾りつけます。

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Ingredients link in this recipe are:

Eden Foods, Navy Beans

https://jp.iherb.com/Eden-Foods-Navy-Beans-16-oz-454-g/29812?rcode=yoy970

Rapunzel, Organic Whole Cane Sugar

https://jp.iherb.com/Rapunzel-Organic-Whole-Cane-Sugar-24-oz-680-g/30369?rcode=yoy970

King Arthur Flour, Organic Bread Flour

https://jp.iherb.com/King-Arthur-Flour-Organic-Bread-Flour-Unbleached-5-lbs-2-27-kg/33466?rcode=yoy970

HealthForce Nutritionals, Spirulina Manna

https://jp.iherb.com/HealthForce-Nutritionals-Spirulina-Manna-Nature-s-Best-Protein-Powder-16-oz-1-lb-453-5-g/19294?rcode=yoy970

Big Tree Farms, Organic Coconut Palm Sugar

https://jp.iherb.com/Big-Tree-Farms-Organic-Coconut-Palm-Sugar-Blonde-16-oz-454-g/34435?rcode=yoy970

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I often order organic foods from iHerb.

Check out their HP below.

https://www.iherb.com/?rcode=YOY970

Use a Code YOY970 to get up to $10.00 off on your first purchase.
They ship internationally at low price.

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Equipments & etc:

Camera : Panasonic LUMIX GH4
Lens : COSINA Voigtländer NOKTON 17.5mm F0.95
Lens Filter : GENUS ECLIPSE 77mm ND Fader Filter
Mic：RODE video mic pro
Tripods：SLIK carbon 923 pro/ SLIK carbon 823 pro/ SLIK mini pro 7
Slider : Libec ALX S8 KIT
Software : Apple Final Cut Pro X

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Today on Bored and Hungry we make the Central America meal Alote Chuco

Audio
“Life is Beautiful” “Deputy Willie’s One Tough Chap!”- Riyou Kinugasa, Takuya Kobayashi, and Hiromi Mizutani

Alote Chuco:
Blue Corn Chips
Red Beans
Dried Chili Peppers
1 oz. Pumpkin Seeds
1 tbsp. Lime Juice

Directions:

Separately grind chips, seeds, and peppers into a fine powder using food processor and coffee grind. Set aside in separate containers.

Clean beans and soak over night in water. Drain beans and simmer in warm water for about 2 hours, or until desired doneness. Drain water, set aside, and keep warm.

Bring 3 cups of water to a boil and stir in ½ cup of corn chip powder. Reduce heat and simmer for around 5 minutes, until lightly thickened. Pour or spoon hot Atole into a cup or bowl, mix in lime juice, 3 tbsp. of red beans, 1 tbsp. of pumpkin seed powder, and ½ tsp. of chili powder. Serve hot and enjoy.