[Latin Name] Trifolium pratensis L.

[Specification] Total isoflavones 20%; 40%; 60% HPLC

[Appearance] Brown to tan fine powder

Plant Part Used: Whole herb

[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 Red Clober]

Red clover is a member of the legume family – the same class of plants where we find chickpeas and soybeans. Red clover extracts are used as dietary supplements for their high content of isoflavone compounds – which possess weak estrogenic activity and have been associated with a variety of health benefits during menopause (reduction of hot flashes, promotion of heart health and maintenance of bone density).

[Function]

1. Red Clover Extract can Improving health, anti-spasm, known for healing properties.

2. Red Clover Extract can Treating the skin diseases (such as eczema, burns, ulcers, psoriasis),

3. Red Clover Extract can Treating respiratory discomfort (such as asthma, bronchitis, intermittent cough)

4. Red Clover Extract can Owning anti-cancer activity and prevention of prostate disease.

5. Red Clover Extract can Most valuable of its estrogen-like effect and alleviate breast pain suffering.

6. Red Clover Extract can Contained red clover isoflavones plays in a weak estrogen, estrogen reduces the number and thusalleviate the suffering.

7. Red Clover Extract can Maintaining bone mineral density in postmenopausal women

8. Red Clover Extract can Raising high density lipoprotein cholesterol.

Roasted Pumpkin Soup, with a fresh pumpkin, will warm you up this Fall. Check out this collaboration playlist with my friends Fifteen Spatulas and Gemma’s Bigger Bolder Baking!

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Roasted Pumpkin Soup Recipe:
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https://www.honeysucklecatering.com/blog/a-pumpkin-smoothie-and-soup

- 1 small pumpkin (about 3 – 5 pounds)
- 1 medium yellow onion, chopped
- 2 garlic cloves, chopped
- 2 tbsp butter
- 1 tbsp olive oil
- 1 teaspoon dried sage
- ½ teaspoon cumin
- 1 teaspoon chile powder
- 4 cups vegetable or chicken stock

Preheat oven to 350 degrees F.
Cut pumpkin in half and scoop out the seeds. Rub olive oil in the pumpkin and season with salt and pepper. Lay cut side of pumpkin face-up. Roast for about 45 minutes, until pumpkin is tender and can easily be pierced with a fork. Once it is done, let the pumpkin cool and then remove the flesh (about 3 cups). Discard the skin.

In the meantime, add 2 tbsps of butter and 1 tbsp of olive oil to a large pot over medium heat. Add onion, garlic and sauté for about 10 minutes, until onions are translucent.

Add the pumpkin flesh, sage, cumin, chile powder, and stock. Bring to a boil and then lower heat and simmer for 15 minutes.

Blend the soup using an immersion blender or transferring it to a regular blender (once the soup has cooled down significantly).
Garnish with a drizzle of olive oil, dash of chile powder and pumpkin seeds. Add salt to taste and serve.

Making things Fun, Pretty, and Delicious! Honeysuckle is a lifestyle channel for young adult women interested in entertaining and cooking at home.

© 2014 Honeysuckle Catering. All Rights Reserved.

After one hour workout, 4/1414.

This video was recorded between April 1, 2013 and April 30, 2013.

What you are watching is what it looks like to be me in your passive-aggressive world. If you’ve got something funny or positive to add, please leave a comment. I moderate and delete all negative comments. You haters will be shunned like a bad Amish teenager.