The GLASHAUS Frankfurt offers, in addition to the freshly harvested Light Roots (only in productive years), very effective Light Root Powder. The finely ground Light Root Powder is ideal for food supplements in soups, mueslis, salads, sprinkled over the food, mixed in a smoothie or added to the quark dish. The imagination knows no limits.
In addition to the internal application, it can also be used in your own creams and base rubs:
A small spoonful of powder stirred in brings invigorating freshness!
(Please really take a small spoon, Light Root Powder has a very intensive effect on the skin.)
Why does light root powder make sense?
Easy processing is absolutely obvious from your (consumer) perspective.
The very good shelf life of Light Root Powder becomes apparent when you first look at the best before date (best before date). A year in dry and cool storage in Miron glasses is no problem at all.
Mucus-free – the abundant mucus content in fresh roots is irrelevant without this being devalued by drying and grinding.
Compared to raw roots – which I would of course recommend from time to time – the range of possible uses is almost unlimited .
Imagine a stew with roots of light – very tasty – but it’s a shame if it was cooked on an electric stove or mashed with an electric beater. You no longer have to expect light ether qualities after such a treatment.
If, like many people nowadays, you only have an electric stove, you can first cook the delicious stew and stir in the Light Root Powder before serving. The same goes for smoothies – mix first, then stir in the powder.
It becomes a little bit more difficult when baking in the electric stove; Subsequent stirring is not possible. But what is possible: stirring into the glaze – e.g. Icing with Light Root Powder.
Important : No application in connection with
AC power</ del> (stove, mixer, Oven …), otherwise there is a risk of devaluation of the light ether quality.