[Latin Name] Vaccimium Macrocarpon L
[Plant Source] North America
[Specifications] 3% – 50% PACs.
[Test method] Beta-smith, DMAC, HPLC
[Appearance] Red fine powder
[Plant Part Used] Cranberry fruits
[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.

[Gereral feature]
1. 100% extract from Cranberry fruit, passed ID test from the 3rd part like ChromaDex. Alkemist Lab;
2. Pesticide residue: EC396-2005, USP 34, EP 8.0, FDA;
3. The standard of the heavy mental is strictly according to the pharmacopoeia like USP, EP, CP;
4.Our company import the raw material directly from Canada and America;

5. Good water solubility, the price is reasonable

[What is cranberry]
Cranberries are a group of evergreen dwarf shrubs or trailing vines in the subgenus Oxycoccus of the genus Vaccinium. In Britain, cranberry may refer to the native species Vaccinium oxycoccos,while in North America, cranberry may refer to Vaccinium macrocarpon. Vaccinium oxycoccos is cultivated in central and northern Europe, while Vaccinium macrocarpon is cultivated throughout the northern United States, Canada and Chile. In some methods of classification, Oxycoccus is regarded as a genus in its own right.They can be found in acidic bogs throughout the cooler regions of the northern hemisphere.

Cranberries are low, creeping shrubs or vines up to 2 metres long and 5 to 20 centimetres in height; they have slender, wiry stems that are not thickly woody and have small evergreen leaves. The flowers are dark pink, with very distinct reflexed petals, leaving the style and stamens fully exposed and pointing forward. They are pollinated by bees. The fruit is a berry that is larger than the leaves of the plant; it is initially light green, turning red when ripe. It is edible, with an acidic taste that can overwhelm its sweetness.

Cranberries are a major commercial crop in certain American states and Canadian provinces. Most cranberries are processed into products such as juice, sauce, jam, and sweetened dried cranberries, with the remainder sold fresh to consumers. Cranberry sauce is a traditional accompaniment to turkey at Christmas dinner in the United Kingdom and Thanksgiving dinners in the United States and Canada.

[Function]
UTI protection, Prevent and treat urinary tract infections
Guard against cardiovascular diseases
Eliminate eye fatigue, curing eye diseases
Anti- aging
Cancer risk reduction

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This video tells you what I eat in a day to stay healthy and fit. These healthy recipes are plant-based and mostly vegan. You will find a green juice recipe, healthy breakfast, healthy lunch, and healthy dinner recipe. Try these easy healthy meal ideas at home!

GREEN JUICE RECIPE: https://youtu.be/he8U09wLxN0

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PRODUCTS USED – that I love!

Omega VRT350 Masticating Juicer: https://amzn.to/2te7jYJ
Hydro Flask Water Bottle: https://amzn.to/2sRIQf1
Brita Water Filter Pitcher: https://amzn.to/2t0aaXz
Food Processor: https://amzn.to/2rTNR1A
Lemon Squeezer: https://amzn.to/2sEWkKN
Strainer (similar): https://amzn.to/2teGzaK
Clear Disposable 16oz Cups with Flat Lids: https://amzn.to/2rCKLnp
Clear Straws Individually Wrapped: https://amzn.to/2sEweaZ
Mason Jars 32oz: https://amzn.to/2sBybEm
Sprouted Bread: https://amzn.to/2rBszqj

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PLAYLISTS:
Health & Fitness Tips Playlist: https://bit.ly/2u5qrsk
Healthy Recipes Playlist: https://bit.ly/2rHXD7N
What I Eat In A Day Playlist: https://bit.ly/2teuSAN
Juicing Recipes Playlist: https://bit.ly/2teuSAN

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RECIPES:

Green Juice:
recipe: https://youtu.be/he8U09wLxN0

Breakfast:
[Ingredients]
-1 slice of Silver Hills Sprouted bread
-1 Tbsp of almond butter
-1 tsp of raw, unfiltered honey (preferably local)

[Directions]
1. Toast bread in toaster
2. Spread with almond butter
3. Drizzle with honey

Lunch:
[Ingredients]
-1/2 head of romaine lettuce
-1/4-half cup of cooked quinoa
-1/8-1/4 cup of corn
-1 handful of raw, sprouted pumpkin seeds
-3-4 Tbsp of my Vegan Jalapeño Cilantro Ranch Dressing (recipe:)

[Directions]
1. Wash and chop lettuce
2. Put lettuce into big bowl
3. Scoop quinoa and corn on lettuce
4. Sprinkle salad with pumpkin seeds
5. Drizzle salad with dressing

Dinner:
[Ingredients]
-2 cups of cherry tomatoes
-16 oz of gluten free pasta (I love DeLallo penne noodles: https://amzn.to/2rB7oo6)
-2 cups of fresh basil
-2 cloves of garlic, minced
1/4 cup raw walnuts
-1 lemon, juiced
-1/4 cup of vegan parmesan cheese (recipe: https://bit.ly/2sov7L2)
-pinch of himalayan salt or sea salt (plus more, to taste)
-1/4 cup olive oil (extra virgin, unrefined is best)

[Directions]
1. Preheat oven to 400F
2. Put a large pot of water on stove and bring to a boil
3. Cut cherry tomatoes in half, put in pan, drizzle with a little olive oil and sprinkle with salt and pepper. Put in pre-heated oven and roast for 20-25 minutes.
4. Add noodles to boiling water and cook according to directions on package.
5. Add basil, garlic, walnuts, lemon juice, vegan parmesan cheese, and salt into food processor and blend. While blending, slowly pour in olive oil. Blend until creamy.
6. Take tomatoes out of the oven and let cool.
7. Strain noodles, rinse, add a little olive oil, and toss.
8. Combine tomatoes, noodles, and pesto in large bowl.
9. Serve your pasta with (optional) more sprinkled vegan parmesan cheese and/or sprinkled pine nuts.

*pasta recipe from Dana at Minimalist Baker*

Rock Angel by Joakim Karud https://soundcloud.com/joakimkarud
Creative Commons — Attribution-ShareAlike 3.0 Unported— CC BY-SA 3.0

https://creativecommons.org/licenses/b…

Music provided by Audio Library https://youtu.be/K8eRXvLL7Wo

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Disclaimer: All opinions expressed are my own personal thoughts.