[Latin Name] Euterpe Oleracea

[Plant Source] Acai Berry from Brazil

[Specifications] 4:1, 5:1, 10:1

[Appearance] Violet Fine Powder

[Plant Part Used]:Fruit

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Pesticide residue] EC396-2005, USP 34, EP 8.0, FDA

[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.

[Gerneral feature]

1. 100% extract from Acai berry fruit;
2. Pesticide residue: EC396-2005, USP 34, EP 8.0, FDA;
3. Directly import fresh frozen acai berry fruits from Brazil;
4. The standard of the heavy mental is strictly according to the

   foreign pharmacopoeia USP, EU.

5. High standard of the quality of imported raw materials.
6. Good water solubility, reasonable price.

[What is Acai berry]

The south American Acai palm(Euterpe oleracea)-known as the tree of life in Brazil-provides a small berry which is growing in fame, particularly following recent studies by well-known herbalists and naturopaths that have categorised it as a “superfood”. Acai berries are extremely rich in antioxidants, vitamins and minerals. The acai berry is also famous for its capacity to support dieting, protect the skin, reduce the risk of cardiovascular disease and prevent the development of certain types of cancer.

[Function]

While there are many different berry and fruit juices on the market, Acai contains the most complete array of vitamins, minerals, and essential fatty acids. Acai contains Vitamin B1 (Thiamin), Vitamin B2 (Riboflavin),

Vitamin B3 (Niacin), Vitamin C, Vitamin E (tocopherol), iron, potassium, phosphorus and calcium. It also contains the essential fatty acids Omega 6 and Omega 9, all the essential amino acids, and more protein than an average egg.

1)Greater Energy and Stamina

2)Improved Digestion

3)Better Quality Sleep

4)High Protein Value

5)High Level of Fiber

6)Rich Omega Content for Your Heart

7)Boosts Your Immune System

8)Essential Amino Acid Complex

9)Helps Normalize Cholesterol Levels

10)Acai Berries Have 33 Times the Antioxidant Power of Red Grapes and Red Wine

How to make a blueberry baked cheesecake, with a hazelnut crust. If you love cheesecake you’ll love this recipe as it’s really easy, and super delicious. You can find all my recipes on my blog https://www.carolineartiss.com/
Full recipe:
Crust:
100g Finely chopped and roasted hazelnuts
200g plain flour
125g cold Butter in cubes
Pinch salt
100g caster sugar

Filling
500g cream cheese (room temperature)
180g caster sugar
2 tbsp flour
1 tsp vanilla extract
1 tsp almond essence
3 large eggs
2 tbsp double cream
200g blueberries
Method:
Preheat oven to gas 3 / 165 c
Grease a 9-inch spring form tin with butter
Step 1 – make the crust.
If using a blender, put all the ingredients in the mixer and blend until the mixture becomes lumpy and like large bread crumbs
Or put the flour and butter in a large bowl and rub together until it looks like large breadcrumbs, Then mix in all the other crust ingredients
Press the mixture into the bottom of the tin firmly then put in the oven for 15 – 20 minutes or until it’s turned golden on top
Take out and leave to the side.

Step 2 – make the filling
While the crust is baking you can start on making the filling
If using a blender, add all ingredients apart from the egg’s and blueberries
Blend until smooth and all the lumps have gone
If you don’t have a blender, don’t worry, just put all the same ingredients in a bowl and beat until smooth
Then add the eggs, one at a time and beat slowly until it is all mixed in
Then stir in the blueberries
Don’t whisk the cheesecake, as you want to avoid adding air
Pour the filling on top of the crust and put in the oven for 45 minutes
To check it is done, gently shake the tin and if it wobbles slightly in the middle it is done, if it is still runny it’s not done
Turn oven off and leave cheesecake in there to cool down for an hour
Once it is cool, put into the fridge and leave to chill over night
then impress the socks off anyone with this… They’ll be all yours!

I’m Caroline Artiss, I trained as a chef, been in the food world for 20 years and I’m a single mom so I am an expert in making quick, easy, tasty and mostly healthy recipes for very busy people.
My mission is to help as many single moms and parents as I can through my love of food and life, so I’ll be making videos on momtrepreneur business ideas, health, beauty, and relaxation too.
I’m also a cook book author, recipe and food product developer, I helped open and consulted on my restaurant “The Gorgeous Kitchen” at London Heathrow Terminal 2, with 3 other British female chefs.
If you’re ever flying through make sure you stop in!! ☺
I started filming and editing all my own recipes on YouTube 6 years ago as I love teaching people how to cook and it’s lead to some amazing things happening in my life. My biggest wish is that you find my recipes easy, affordable, and yummy! Enjoy and leave your comments! Nom nom nom…

SUBSCRIBE FOR FREE https://goo.gl/ZB5BNA and get emailed when I do a new recipe!

Follow me here for more food pic’s and inspiration! Come say hi and tag photos with #carolinesfood or #singlemomguides or both!

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lot’s of love Caroline

Stevia grows best in upland areas in sub-tropical climate. In other places it can be grown as an annual. The plant prefers a lightly textured, well-drained soil to which organic matter has been added. It needs ample water so that the soil is consistently moist, but not wet. In hot, sunny climates it will do best in semi-shade. Propagation is from seed sown in spring, but germination rates can be low-expect half the seeds sown not to germinate. Plant seedlings out once all danger of frost is over. Leaves are best harvested just before flowering. The plants will also grow from cuttings,which are best taken in late winter.The concentration of stevioside in the leaves of Stevia increasing when the plants are grown under long day condition.While, cultivating stevia on a large scale, it can be grown in well-drained red soil and sandy loam soil. The soil should be in the pH range of 6.5-7.5. Saline soils should be avoided to cultivate this plant.

Stevia can be successfully cultivated all around the year all over India expect theareas, which receive snowfall, or temperatures go below 5 degree Celsius in winter.The summer temperatures actually do not affect this plant if the high summer temperatures have already been factored in the cultivation practices.Since seed germination rate is very poor,it is propagated vegetative. Though stem cuttings are used for vegetative tissue culture plants have proven to be the best planting material for Stevia. Tissue culture plants of Stevia are genetically pure, free from pathogens and haveexcellent vigor. The tissue culture plants can be planted throughout the year,expect during peak summer. An ideal planting density is 40,000 plants per acre with spacing of 25×40 cm in a raised bed system. The soil can be enriched with abasal dressing of 25 tons of well rotten farmyard manure/hectare

Soil Type
Stevia requires very good drainage any soil that retain the moisture for very long period of time are unsuitable for Stevia cultivation and should be religiously avoided.Red soil and sandy loam with a 6-7 pH are best for the cultivation of Stevia.

Raised bed preparation
Forming raised beds is the most economical way to grow Stevia. The raised bed should be of 15 cm in height and 60 cm in width. The distance between each plant 23 cm. This would give a plant population of around 40,000 per acre.

Planting Material
There are basically two options for multiplication. The first is the tissue culture and second the stem cutting. Tissue culture is the best option but many farmers are tempted to try the stem cutting method for multiplication. As per practical experience, stem cutting is sometimes more expensive to produce than the tissue culture since the success rate of the stem cuttings establishment is very low, it takes minimum of 25 weeks for the stem cutting to develop in proper feeding roots for transplantation (younger stem cuttings transplants have shown more than 50% mortality in first few weeks of transplants in main field).

Harvesting
Another important aspect of harvesting is the timing of harvest. It should be noted that at no point of time plants should be allowed to flower since after flowering the Stevioside percentage goes down rapidly and leaves are rendered unmarketable. Leaves are harvested by plucking in a small quantity, or the entire plant with the side branches is cut leaving 10 to 15 cm from the base.The first harvesting can be done four to five months after planting. Subsequent harvesting can be done every three months, for five consecutive years. The sweetener in the leaf is maximum till the plant flowers. Just before flowering, the plant should be cut completely leaving 10 cm from the ground. The new flush of leaves will sprout from here. The new plant will be ready for harvest again in three months. The plant yields around 3000 kg of dried leaves from an acre of plantation every year. Harvesting should be done as late as possible, since cool autumn temperatures and shorter days tend to intensify the sweetness of the plants as they evolve into a reproductive state.

Unlocking the sweetness in your harvest
Once all leaves have been harvested it’s required to dry them. This can be
accomplished on a net. The drying process is not one that requires excessive heat;more important is good air circulation. On a moderately warm fall day, stevia crop can be quick dried in the full sun in about 12 hours. (Drying times longer than that will lower the stevioside content of the final product.)
Crushing the dried leaves is the final step in releasing stevia’s sweetening power. The
dried leaves are powdered, sieved and the fine powder is stored in containers. This can be done either by hand or, for greater effect, in a coffee grinder or in a special blender for herbs.

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