[Latin Name] Lycium barbarum L.

[Plant Source]from China

[Specifications]20%-90%Polysaccharide

[Appearance] Reddish brown powder

Plant Part Used:Fruit

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

Product Description

The wolfberry is harvested when the fruit is orange red. After drying to the skin wrinkles, it is exposured to the skin moist and soft fruit, then removed the stem.  Wolfberry is a kind of rare traditional Chinese medicine which is very rich in nutrients and has high medicinal value The materials contain not only such as iron, phosphorus, calcium, but also a lot of sugar, fat and protein. It also contains polysaccharide with good health care function to human body and organic germanium that is beneficial to human’s intelligence.

Function

1. With the function of regulating immune, inhibiting tumor growth and cell mutation;

2. With the function of lipid-lowering and anti-fatty liver;

3. Promoting the function of hematopoietic;

4. With the function of anti-tumor and anti-aging.

Applications:

1. Applied in food field, it can be produced into wine, canned, condensed juice and other more nourishment;

2. Applied in health product field , it can be made into suppositories, lotions, injection, tablets, capsules and other dosage forms to regulate immunity;

3. Applied in pharmaceutical field, effectively treating cancer, hypertension, cirrhosis and other diseases;

4. Applied in cosmetics field, it can prevent skin aging and improve skin elasticity.

These rolls are very soft and tasty. They are similar to the challah bread texture. They taste very yummy with butter or jam or as is. You can add any spice you like such cinnamon or nutmeg or mahlabor or even pumpkin pie spice and you will get them to the next level.

Ingredients:

4-5 cups flour
4 Tbsp sugar or more if you like them sweeter
1/2 tsp salt
1 envelope dry yeast
1 cup warm milk
1/2 cup pumpkin puree
2 small eggs or 1 large one (at room temperature )
1/4 cup melted butter and cooled
1 tsp cinnamon or nutmeg or pumpkin pie spice powder (optional)

Egg wash:

1 small egg
1/2 tsp cinnamon
1/2 tsp water

Mix together and set aside

Steps:

1-Mix all the dry ingredients, flour (add 4 cup at first ) , sugar, salt, yeast and spice if you are adding any.

2-Add warm milk, egg, pumpkin puree and melted butter.

3-Mix all by the spoon first then use your hand and knead the dough. The dough will be very sticky so add flour little by little if you need to but don’t exceed more than 5 cups. The dough should be sticky.

4-Cover well and keep in the warm place for about 1 to 2 hours. I usually keep mine inside the oven with light on.

5-After the dough is risen, collect the dough and put it over a surface that has a little of flour and start to knead with help of the flour for a few times and the dough should come all together.

6-Flour your hand and make small round shapes of dough and arrange them on a baking sheet that is lined up with parchment paper.

7-Flatten the surface a little then cut with a scissor into 8 segments leaving the middle uncut.

8-Insert pumpkin seed or part of small pecan in the middle then cover so the rolls rise up again.

9-Brush gently with the prepared egg wash.

10-Bake at preheated oven at 350 F for 35 to 45 minutes or until light brown.

11-Enjoy it with butter or jam or as is!

12-The recipe will yield approximately 20 pieces depend on the size of the rolls.

Enjoy:)

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Music:

TITLE: Colourful Spots
ARTIST: NICOLAI HEIDLAS

License: CC BY License 4.0 (Creative Commons)

This is a recipe for almond cookies that are low-carb, sugar-free and gluten-free. Before you begin, pre-heat your oven to 300F. You’ll need:

- 2 cups almond flour (i.e. ground almonds)
- 1/2 cup Splenda (or equivalent sweetener of your choice – it’s really up to you!)
- 1 stick (1/2 cup) butter
- 1/2 tsp salt (omit if you used salted butter)
- 1 tsp pure vanilla extract
- 1 tsp pure almond extract

Combine all ingredients. Form dough into walnut-sized balls and place onto greased cookie sheet. Bake for 5 minutes. Press down lightly with fork. (Optional: You may also place an almond in the middle of the cookie.) Return to oven and bake for another 15 minutes. Let cool and enjoy! 30 carbs for entire batch – less if you use liquid Splenda (i.e. Sweetzfree).

You can buy Sweetzfree here: https://www.sweetzfree.com

Original recipe credit: https://www.lowcarbluxury.com/recipes/recipe-cookie02.html (very slow server)

I messed up the ending a bit, but this took so long to do that I’ll just chalk it up to experience and make sure the next video’s ending isn’t chopped off!