Raw Organic Milk Thistle Powder

Raw Organic Milk Thistle Powder

Cleanse and protect

Milk thistle is naturally cleansing for your liver thanks to silymarin. With its mildly bitter taste, milk thistle powder is ideal for porridge, yogurt or smoothie.

£17.99

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Erbology

Certified organicNo additivesNo preservativesNon-GMORawVegan

Ingredients

100% organic milk thistle seeds (Silybun marianum (L.) Gaertn.).

Note: Made in a facility that processes gluten

Why you’ll love our milk thistle powder

Milk thistle seeds contain high levels of silymarin – raw flavonolignans that can positively affect the regeneration of liver cells and protect them from the damage caused by free radicals. Milk thistle seeds are also a source of vitamin E, omega-6 fatty acids and many other phytonutrients that help to protect your body from the damage caused by free radicals.

Learn more about milk thistle liver benefits

milk thistle liver benefits

Note: This product is not intended to diagnose, treat, cure or prevent any disease.

Versatile flavour

Erbology Organic Milk Thistle Powder has a slightly bitter flavour. To cleanse your body, add one teaspoon of milk thistle powder per day to yogurt, smoothie, pasta or soup. Milk thistle also blends perfectly into baked goods such as cookies, cakes, breads and pancakes.

Store in a cool, dry place.

Vegan Ramsons & Broccoli Pasta

Cook 1 ½  cup whole grain fusilli in boiling salted water as per packaging instructions. While the pasta is boiling, start chopping 1 ½ cup steamed broccoli and 10 fresh ramsons / wild garlic leaves. Put aside in a bowl.

How to make nut parmesan?

In a food processor, add 1 cup raw cashews, 1 tsp sea salt, 1 tsp Erbology Organic Milk Thistle Powder and 1 tbsp nutritional yeast. Pulse until finely crumbled, this should yield around 1 cup of nut parmesan. Scoop everything out and place in an airtight container, store in the fridge for up to 1-2 months.

When pasta is ready, strain and rinse with cold water. Then, add to your bowl with broccoli and ramsons. Add 2 tbsp extra virgin olive oil, a pinch of salt, and 2 tbsp nut parmesan. Squeeze half lemon and stir gently. From the other half lemon, cut slices and save for garnishing.

Finally, plate the pasta and garnish with mint leaves, a lemon slice and sprinkle some more nut parmesan. Absolutely delicious!

Discover more recipes

vegan pasta recipes
4.7g
Flavonolignans
46g
Fibre
25g Tissue growth
Protein

  • Servings per container 21
  • Serving size 1 tsp (7g)
  • Nutrition per 100g
  • Calories 285 kcal
  • Total Fat 8.4g
  • Saturates 1g
  • Monounsaturates 1.8g
  • Polyunsaturates 5.6g
  • Cholesterol 0g
  • Total Carbohydrates 5g
  • Total Sugars 3.6g
  • Dietary Fibre 46g
  • Protein 25g
  • Sodium 0g
  • Vitamin E 6mg
  • Flavonolignans 4.7g

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