[Latin Name] Brassica oleracea L.var.italica L.

[Plant Source] from China

[Specifications]10:1

[Appearance] Light green to green powder

Plant Part Used: whole plant

[Particle size] 60 Mesh

[Loss on drying] ≤8.0%

[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

Broccoli is a member of the cabbage family, and is closely related to cauliflower. Its cultivation originated in Italy. Broccolo, its Italian name, means “cabbage sprout.” Because of its different components, broccoli provides a range of tastes and textures, from soft and flowery (the floret) to fibrous and crunchy (the stem and stalk). Broccoli contains glucosinolates, phytochemicals which break down to compounds called indoles and isothiocyanates (such as sulphoraphane). Broccoli also contains the carotenoid, lutein. Broccoli is an excellent source of the vitamins K, C, and A, as well as folate and fiber. Broccoli is a very good source of phosphorus, potassium, magnesium and the vitamins B6 and E.

Main Function

(1).With the function of anti-cancer, and effectively improving capability of blood scavenging;

(2).Having the great effect to prevent and regulate hypertension;

(3).With the function of enhancing liver detoxification, improve immunity;

(4).With the function of reducing blood sugar and cholesterol.

4. Application

(1).As drugs raw materials of anti-cancer, it is mainly used in pharmaceutical field;

(2).Applied in health product field, it can be used as raw material in health food, the purpose is to enhance immunity

(3).Applied in food fields, it is widely used as functional food additive.

Judy Myhand

What are your healthy eating tips; how do you live a healthy lifestyle?
“Since I teach nutrition and food preparation, it’s difficult to narrow down my tips. I cook every day and I eat a wide variety of fruits and vegetables, whole grains, dairy and protein foods and enjoy trying new foods. I don’t eat foods that come in a lot of packaging, preferring fresh foods that are minimally processed. Water and milk are my beverages (coffee, too). I eat at a fast food restaurant about once a year just to prove I’m not a health nut. I try to choose seafood, legumes, nuts and seeds as my protein foods most often and I am known for my love of sardines and speckled trout. I like to go to the Red Stick Market and buy what the farmer’s sell. That means that I eat a seasonal diet as much as possible. I abhor waste so I save money by planning my meals and using everything I’ve purchased, right down to the vegetable peels and chicken bones in a soup. My healthy lifestyle is dancing in the kitchen, doing all my own yard work, walking as often as I can and staying grateful. I do all those things that you are supposed to do: sleep well, wash your hands often, wear sunscreen and brush and floss.”

Ingredients:
-12 trimmed broccoli florets, each should fit in a muffin cup with room for muffin batter
-¼ cup of soft butter or oil
-¼ cup sugar 4 large eggs ½ cup whole wheat flour
-¾ cup of whole grain corn meal (I use Papa Tom’s)
-1 teaspoon baking powder
-½ teaspoon cayenne pepper
-½ teaspoon salt
-¼ cup grated sharp cheddar cheese (cold cheese is the easiest to grate and it doesn’t matter if you grate it finely or coarsely, they both work)

Prep time: 15 minutes
Cook time: 30 minutes

Cooking Instructions:
1. Preheat the oven to 350°. Preheating is important to even cooking.
2. Blanch the broccoli, cool it and dry it.
3. Spray the muffin tin with pan spray.
4. Grate the cheese.
5. Measure dry ingredients into a medium sized bowl.
6. Mix liquid ingredients: eggs and oil, so you don’t have to stir very much after you combine.
7. Mix dry ingredients with your hand or a whisk to get those little clumps of baking powder distributed. Add the liquid to the dry ingredients and stir just until combined. Fold in the cheddar cheese.
8. Use two spoons to place a spoon of the thick batter in each muffin cup. Stand the blanched broccoli in the cup. Top it with a spoonful of the batter and spread it. Place in the middle of the preheated oven and bake for 25 minutes. Serve warm.
9. Eat and enjoy. Share with friends.

Notes:
-Eggs should be room temperature, especially if you are doing the soft butter method.
-Olive oil is delicious in this recipe.
-You can reduce the sugar or not use it at all and they are still great. Any sweetener would work, too. This is a very adaptable recipe.
-Store whole grain flour and corn meal in the refrigerator once you open the bag.
-You could use all corn meal or replace the wheat flour with corn flour to make a gluten free muffin…for those who need that.

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Butternut Squash & Apple Soup
1 tbsp oil
1 white onion, finely diced
1 butternut squash, peeled, seeded and chopped
2 carrots, diced
3 apples, diced
4-5 cups vegetable broth
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp allspice
salt and pepper to taste

In a large soup pot heat oil over medium-high heat. Add onion and sauté for 3-4 minutes. Add remaining ingredients and bring mixture to a boil. Reduce heat to medium, cover and simmer for about 20 minutes or until all of the veggies are soft and cooked through. Remove the pot from the heat. Using an immersion blender, gently blend the soup until it’s nice and smooth.
Serve immediately or store in the refrigerator for up to 5 days.

Whole Roasted Chicken
1 4lb chicken
1 lemon, halved
1 tbsp olive oil
2 tsp garlic powder
2 tbsp sage leaves, finely chopped
salt and pepper to taste

Place chicken in a roasting pan and stuff with lemon halves. Drizzle olive oil over chicken and then season it with garlic powder, sage, salt and pepper.
Bake at 400ºF until chicken reaches and internal temperature of 165°F on a meat thermometer. To get a crisp, golden skin, broil for the last 10 minutes.
Serve immediately or store in the refrigerator for up to 3 days.

Autumn Inspired Quinoa
2 tbsp olive oil
2 tbsp balsamic vinegar
1 tsp maple syrup
salt and pepper to taste
3 cups cooked quinoa
2 apples, diced
1 lemon, juiced
1/2 cup dried cranberries
1/2 cup pumpkin seeds
1/2 cup crumbled goat cheese

In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, salt and pepper. In another bowl, combine apples with lemon juice to prevent them from browning. Or, leave apples out until just before eating.
In a large bowl, combine cooked quinoa, cranberries, pumpkin seeds and apples. Add dressing and toss well. Top with crumbled goat cheese.
Serve immediately or store in the refrigerator for up to 4 days.

Roasted Root Vegetables
2 red skinned potatoes, diced
1 small rutabaga, peeled and diced
2 parsnips, peeled and diced
2 carrots, peeled and diced
1 red onion, cut into eighths
2 tbsp olive oil
2 tbsp red wine vinegar
1 tsp garlic powder
2 tsp dried thyme
salt and pepper to taste

In a large roasting pan, toss vegetables with olive oil, red wine vinegar, garlic powder, thyme, salt and pepper. Roast at 375ºF for approximately 45 minutes, tossing once or twice, or until golden and cooked through.
Serve immediately or store in the refrigerator for 4-5 days.

Roasted Beet Salad
6 beets, trimmed https://bit.ly/1dwGF4D
¼ cup olive oil
3 tbsp balsamic vinegar
1 tsp maple syrup
1 tsp Dijon mustard
salt and pepper to taste
5 cups kale, finely sliced or 5 cups baby kale left whole
¼ red onion, finely sliced
½ cup toasted walnuts
½ cup blue cheese or goat cheese, crumbled

Wash beets and dry them thoroughly. Coat each with oil, wrap individually in foil and roast at 375°F for approximately 1 hour, or until fork tender. Once cooked, remove beets from the oven and allow to cool in the tinfoil. Once cool, use paper towel to gently peel away the skin. Dice the beets up and set aside.
In a small bowl whisk olive oil, balsamic vinegar, maple syrup and Dijon mustard. Divide dressing into each of 5 jars. Layer in beets, kale, red onion, walnuts and blue cheese.
Serve immediately or store in the refrigerator for 3-4 days. Shake well before enjoying.

Pumpkin Breakfast Cookies
2 ripe bananas
½ cup nut or seed butter
¼ cup maple syrup
½ cup pumpkin puree
2 cups cooked quinoa
1½ cup rolled oats
2 tsp pumpkin pie spice – https://thedomesticgeek.com/archives/721
12 pecan halves

In a large bowl, mash banana with a fork. Mix in nut/seed butter, maple syrup and pumpkin puree. Add quinoa, rolled oats and spices. Spoon mixture onto a parchment-lined baking sheet topping each cookie with a pecan half. Bake at 375ºF for 20 minutes.
Store in the refrigerator for up to 5 days.

Autumn Trail Mix
¾ cup roasted salted almonds
¾ cup roasted cashews
½ cup dried apples
¼ cup dried cranberries
¼ cup pumpkin seeds
1 tsp cinnamon

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