[Latin Name] Cinnamomun camphcra

[Plant Source] It is extracted from Ginkgo Biloba Leaf.

[Specifications]

1, Ginkgo Biloba Extract 24/6

Total Ginkgo flavone glycosides 24%

Total terpene lactones 6%

2, Ginkgo Biloba Extract 24/6

Total Ginkgo flavone glycosides 24%

Total terpene lactones 6%

Ginkgolic acid 5ppm

3,CP2005

Total Ginkgo flavone glycosides 24%

Quercatin: kaemperol 0.8–1.5

Total terpene lactones 6%

Ginkgolic acid <5ppm

4.Germany Standard

Total Ginkgo Flavone Glycosides 22.0%-27%

Total Terpene Lactones 5.0%-7.0%

Bilobalides 2.6%-3.2%

Ginkgolic acid <1ppm

5.Water-Soluble Ginkgo Biloba Extract 24/6

Water Solubility: 5g Ginkgo Biloba Extract will be dissolved completely in 100g water

Total Ginkgo Flavone Glycosides 24.0%

Total Terpene Lactones 6.0%

Ginkgolic acid <5.0ppm

[Appearance] Light yellow fine powder

[Particle size] 80 Mesh

[Loss on drying] £ 5.0%

[Heavy Metal] £10PPM

[Extract solvents] Ethanol

[Storage] Store in cool & dry area, keep away from the direct light and heat.

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

[Function]

Expanding blood vessel, resisting insufficient blood and oxygen deficit, increasing blood flow, improving cerebral arteries and distal

blood flow. Promoting cerebral circulation metabolism, improving memory function, resisting depression, resisting lipidic overoxidation,

protecting liver damage.

In clinic, curing high blood pressure, hyperlipoidemia, coronary heart disease, angina pectoris, arterial sclerosis, cerebral embolism,

senile dementia, primary and periodic dropsy, acute drumming in the ears, epicophosis, a variety of body function in disorder, dizziness

and so on.

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Chef AJ and Julieanna Hever, the Plant-Based Dietitian, celebrate a full holiday meal in this Special 50th Episode. Featuring 8 delicious recipes.

HEARTY LENTIL LOAF
INGREDIENTS:
1 box cooked lentils or 3 cups cooked lentils
1 x 16 oz. bag frozen carrots, defrosted and drained
2 cups red onion (about 1 large)
2 cloves garlic, peeled
2 cups raw walnuts, divided
2 cups uncooked oats (not instant), divided
½ cup chopped Italian parsley, finely chopped
2 tablespoons sundried tomato powder*
*You can make your own sundried tomato powder by using oil-free, sundried tomatoes and grinding them in a coffee grinder or blender. www.justtomatoes.com is one brand.
METHOD:
Preheat oven to 350 degrees F. Combine lentils, carrots, onion, parsley, one cup of walnut and one cup of oats in food processor fitted with “S” blade. Process ingredients until smooth and almost paste-like. Place mixture in a bowl and then, by hand, stir in the second cup of oats and the second cup of chopped walnuts. Stir in seasonings. Pour mixture into silicone standard loaf pan and bake uncovered for 50-55 minutes until golden brown. Remove from oven and let sit at least 10 minutes before inverting onto a serving dish. Invert and let cool another 5 minutes and then slice. Delicious, even without any sauce or gravy of any kind, or add your favorite condiments such as ketchup, mustard or BBQ sauce. Stuff cold leftovers into pita pockets for a great lunch!
Chef’s Note: I like to make this in a silicone bundt pan and fill it with cranberry relish.

TWICE BAKED STUFFED SWEET POTATOES
INGREDIENTS:
4-5 medium sweet potatoes
½ cup cranberry relish
½ cup dried unsweetened cranberries
½ cup pecans (optional)
METHOD:
Bake sweet potatoes until tender. Cool slightly and then cut in half. Scoop pulp from each potato half, leaving about a ¼” border so that the potato half will stand up and can be filled. Mash sweet potatoes with a potato masher and add cranberry relish and dried cranberries. Mix well to combine. Scoop potato mixture evenly into potato shells. Sprinkle with pecans, if desired. Bake in 350 degree F preheated oven for 30 minutes or until heated through.

I CAN’T BELIEVE IT’S NOT TUNA PATE
INGREDIENTS:
1 cup raw almonds, soaked overnight
1 cup raw sunflower seeds, soaked overnight
Juice from 2-3 lemons
2 stalks celery, chopped
2 scallions, chopped
½ cup Italian parsley, chopped
2 Tablespoons kelp powder
1 Tablespoon dried dill
1 teaspoon dulse
METHOD:
Rinse the soaked nuts and seeds and place in food processor fitted with “S” blade. Process with the lemon juice and only enough water to make it turn easily. Stir in the rest of the ingredients by hand. Chill.
Stuff into endive leaves for a beautiful presentation. Or shape into a fish shape using an olive for the eye.

SPINACH WALDORF
INGREDIENTS:
1 batch Hail to the Kale Dressing (see below)
Spinach
Thinly sliced red apples
Shredded beets
Shredded carrots
Chopped walnuts
Pomegranate seeds
METHOD:
Place spinach, apples, carrots and beets in a large bowl and toss with Hail to the Kale Dressing. Sprinkle walnuts and pomegranate seeds on top before serving.

REDUCED FAT HAIL TO THE KALE DRESSING
INGREDIENTS:
½ cup raw almond butter (unsweetened/unsalted)
1 x 15 oz. can cannellini beans, rinsed and drained
1 cup water
¼ cup fresh lime juice (about 2) and zest
2 cloves garlic
Fresh, peeled ginger (1″ or ½ oz.)
2 Tablespoons low sodium tamari
4 pitted dates (soaked in water if not soft)
½ teaspoon red pepper flakes.
METHOD:
In a high-powered blender, combine all dressing ingredients and blend until smooth and creamy.

ALMOST INSTANT PUMPKIN PUDDING
INGREDIENTS:
1 cup almond milk
2 cups pumpkin
1 banana
4 oz. pitted dates
1 Tablespoon alcohol-free vanilla
1 Tablespoon pumpkin pie spice
6 Tablespoons chia seeds
METHOD:
Place all ingredients in blender, adding more almond milk if necessary.

HOLIDAY NOG
INGREDIENTS:
3 cups almond milk
1 cup cashews
Dates
1 Tablespoon alcohol-free vanilla
¾ teaspoon rum extract
METHOD:
Mix in blender

MAPLE GLAZED BRUSSELS SPROUTS
INGREDIENTS:
1 ½ pounds Brussels sprouts
¼ cup finely minced shallot
¼ cup maple syrup
1 Tablespoon dijon mustard
1 Tablespoon low-sodium tamari
1 Tablespoon arrowroot powder
Finely diced red bell pepper (optional)
METHOD:
Cut off stems from Brussels sprouts and then cut in half. Cook for 2 minutes in boiling water. Drain and rinse in cold water. (This step can be done in advance.) In a heavy, nonstick sauce pan, sauté shallots in vegetable broth or water for 2-3 minutes. Add Brussels sprouts and sauté for 4 minutes longer. Whisk together maple syrup, tamari, dijon mustard and arrowroot. Pour over vegetables and cook 2 minutes longer until sauce is thickened. Garnish with red bell pepper or nuts, if desired.
Chef’s Note: If you don’t want to use maple syrup, use date syrup and add ¼ to ½ teaspoon maple extract.