[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 blog was an absolute pleasure to make with Chelsey Mac and Ashley Hansen.

If you have any questions please comment below.

Makes 12 muffins. GF, dairy free, Vegan.
Ingredients:

2.5 Cups oats (blended to a flour)
2 Tablespoons of Pumpkin Spice
3/4 Cup Cashew milk or nut milk of choice
½ teaspoon baking soda
1 teaspoon baking powder
1-2 teaspoons of cinnamon
1 cup pumpkin pure
½ teaspoon pink Himalayan or sea salt
¾ cup coconut palm sugar
1/3 cup unsweetened apple sauce
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
1 Tablespoon ground chia mixed with ¼ cup water
¼ cup pumpkin seeds
¼ cup dark chocolate chips (optional)
1/3 cup pecans, roughly chopped
Directions:
Preheat oven to 375F and line muffin tray with paper liners.
In one bowl mix together Flour, Spice, Baking Powder, Baking Soda, and salt.
In another bowl mix together nut milk, apple cider vinegar, vanilla extract, coconut palm sugar, pumpkin pure, and chia paste (which should be made 10 mins in advance) Stir both bowels well, then mix wet ingredients with dry and mix in the pumpkin seeds and or chocolate chips. Place in muffin liners and top with cinnamon and pecans.
Bake for 18-20 minutes.
Store at room temperature in a container or in fridge for up to 6 days.

Stay Conscious Friends

and a big thanks to Hot for Food

Take a walk-through KAVA LOUNGE SF with founder and owner Alva Caple. This new San Francisco hot spot, opening in summer 2015, will feature the Polynesian herbal elixir Kava – nature’s anti-anxiety remedy that is also a social stimulant and aphrodisiac, yet allows you to retain mental clarity. We can’t wait to see you there!