[Latin Name] Tribulus terrestris

[Specification] Saponins 90%

[Appearance] Brown powder

Plant Part Used: Fruit

[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 Tribulus terrestris?]

Tribulus terrestris is a vine that has been used as a general tonic (energy) and herbal treatment for impotence, but is found primarily in dietary supplements marketed for increasing testosterone levels in bodybuilders and power athletes. The idea behind tribulus is that it may increase testosterone levels indirectly by raising blood levels of another hormone, luteinizing hormone.

[Function]

1) Enhance men’s sexual ability.

2) Relieving muscle spasm and cramps;
3) Anti-myocardial ischemia and cerebral ischemia;
4) Relieving stress , regulating blood fat, and reducing cholesterol;
5) Promoting sex gland hormones;
6) Anti-aging and anti cancer;
7) Diuretic, anti-calculus of the urethra, reducing the risk of urinary stone disease and disorder;
8) Promoting muscle growth efficiently, helping the body to be strong and letting muscle to play potential role.

This week Jesse and Dr. Jeffry Strong wander into a forest of lesser known plant extracts, discussing Pycnogenol, a product derived from the bark of a unique species of pine trees. Its effects range from anti-oxidation and reduction of inflammation to circulatory-system and cognitive improvements. In the Ruthless Listener Retention Gimmick, Jesse shares some interesting …

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I’ve been on a veggie burger kick lately. Call it a passion project to find the perfect veggie burger that every palate can enjoy. I’m still testing, but I wanted to share this curry spiced chickpea burger because frankly, it’s awesome.

You can make these patties ahead and keep them on hand in the freezer to pull out in a pinch for a meal you can feel good about feeding yourself and your family. Or you can devour them right away!

Here is what you will need:

3/4 cups gluten free rolled oats
1/2 cup pumpkin seeds
1/2 small red pepper, small dice
1/2 red onion, small dice
3-4 cloves garlic, roughly chopped
1 handful cilantro, roughly chopped
2 14 oz cans chickpeas, drained and rinsed
1/2 tsp curry powder
1/2 tsp ground cumin
1/2 tsp garam masala
1 1/2 tsp sea salt
1/2 tsp black pepper
1/2 tsp garlic powder
2 tbsp EVOO + 2 more
1 1/2 cups cooked brown rice

Preheat oven to 375F.

1. Heat up 2 tablespoons of EVOO over medium low heat. At the onions, peppers and garlic, and saute for about 5-10 minutes, or until tender. Set aside.

2. Place oats and pumpkin seeds in a food processor. Blend until coarse (about 10-30 seconds). Add everything else into the food process including the pepper and onion mixture but excluding the rice. Blend until almost smooth (it’s ok to be a bit chunky).

3. Pour the mixture into a large bowl and fold in the rice. Once combined, line 2 sheet pans with parchment paper or a silicone baking mat.

4. Using a 1/2 cup measuring cup, scoop out the mixture and place on your baking sheet, patting it down with your hands so that each patty is about 3/4 inches thick. Repeat for the rest of the burgers (you should end up with about 9 patties).

5. Bake for 15 minutes, then rotate the pan 180 degrees and rotate shelves (place the top one on the bottom one and vice versa – this ensures even cooking) and bake another 10-15 minutes or until firm.

6. Serve as you would any other burger! Enjoy!

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