Siberian Ginseng Extract

Key Words: American Ginseng Extract

[Latin Name]  Acanthopanax senticosus (Rupr. Maxim.) Harms

[Specification] Eleuthroside ≧0.8%

[Appearance] Light yellow powder

Plant Part Used: Root

[Particle size] 80Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[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.

[Net weight] 25kgs/drum

[What is Siberian Ginseng?]

Eleutherococcus, also known as eleuthero or Siberian ginseng, grows in mountain forests and is native to eastern Asia including China, Japan, and Russia. Traditional Chinese Medicine has used eleutherococcus for reducing lethargy, fatigue, and low stamina as well as increasing endurance and resilience to environmental stresses. Eleutherococcus is considered an “adaptogen,” a term that describes herbs or other substances that, when ingested, appears to help an organism increase resistance to stress. There is strong evidenceEleutherococcus senticosus increases endurance and mental performance in patients with mild fatigue and weakness.

[Benefits]

Eleutherococcus senticosus is a pretty awesome plant and has a lot more benefits that just the graphic above highlights. Here are some of the ones worth mentioning.

1. Energy
2. Focus
3. Anti-Anxiety
4. Anti-Fatigue
5. Chronic Fatigue Syndrome
6. Common Colds
7. Immune Booster
8. Liver Detox
9. Cancer
10. Antiviral
11. High Blood Pressure
12. Insomnia
13. Bronchitis

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Aquafaba by Zsu Dever errata page: https://www.zsusveganpantry.com/p/aquafaba-table-of-contents.html

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Cranberry Bliss Bars
Makes about 12 bars
www.ZsusVeganPantry.com

Bars:
1/2 cup vegan butter, softened
1 cup granulated sugar
1 teaspoon ground ginger
1/4 teaspoon sea salt
5 tablespoons aquafaba**

2 cups all-purpose unbleached flour
1/2 teaspoon baking powder

1 cup dried cranberries
1 cup bittersweet chocolate chips

Frosting:
4 ounces nondairy cream cheese
1/2 teaspoon pure vanilla extract
Pinch salt
2 teaspoons orange juice (zest orange first)
2 cups confectioner sugar, sifted after measuring
3/4 cup dried cranberries
2 teaspoons orange zest

1. Preheat the oven to 325-degrees F. Add the butter, sugar, ginger and salt to a large bowl. Use a hand mixer to cream well. Add the aquafaba a tablespoon at a time to help achieve a homogenous mixture. Combine the flour and baking powder in a small bowl. Mix well and add to the butter mixture. Mix well using the hand mixer.
2. Add the 1 cup of cranberries and the chocolate chips. Mix well using a wooden spoon. Line a 12×12 baking sheet (or a 1/4 sheet pan) with a silicone mat or parchment paper. Add the dough and press into the pan. The dough should be about 1/2 -inch thick. Bake in the preheated oven for 20 minutes; do not over bake. Remove and set aside for 5 minutes. Remove from the pan and cool on a cooling rack.
3. Frosting: Combine the cream cheese, salt and juice in a medium bowl. Mix well using a hand mixer. Add the sifted confectioner sugar and mix again. Add half of the zest.
4. When completely cool, frost the bars, reserving about 1/4 cup of the frosting. Add the 3/4 cup cranberries on top of the frosting and drizzle the remaining frosting over the cranberries. Add the orange zest.
5. Using a sharp knife, trim the edges of the large rectangle. Cut in half and cut each half into 3 rectangles. Cut each rectangle in half diagonally. Allow the frosting to set overnight. If the bars are too crunchy allow to sit uncovered until they soften a bit. Store in an airtight container in the refrigerator for up to a week.

** Although aquafaba is best if homemade using the recipe provided in the book, you can use aquafaba from canned chickpeas. Use the organic, low-sodium, canned chickpeas and strain off the liquid into a measuring cup using a fine mesh strainer. Note the amount of liquid you acquired, then add it to a medium saucepan and bring to a boil. Reduce to a simmer and cook until the liquid reduces by 1/3. Cool the aquafaba completely before using.

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