[Latin Name] Vaccinium uliginosum

[Appearance] Dark Purple fine powder
[Particle size] 80 Mesh

[Loss on drying] 5.0%

[Heavy Metal] 10PPM

[Extract solvents] Ethanol

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Package] Packed in paper-drums and two plastic-bags inside. Net weight:25kgs/drum

[General feature]

1.The raw material blueberry fruits are from Daxing’an Mountain range;
2.Without any adultery of other relative species of Berries, 100% pure from blueberry.
3.Perfect water solubility,water insolubles<1.0%
4.Good solubility in water, which could be widely used in beverage, wine, cosmetics, cake, and cheese etc.
5. Low ash, impurity, heavy metal, solvent residue and no pesticide residue.

.

[Function]

Blueberries are flowering plants of the genus Vaccinium with dark-blue berries. They are picked up from wild bushes which are free of pollution. Blueberry are rich in anthocyanosides,

proanthocyanidins, resveratrol, flavons and tannins inhibit mechanisms of cancer cell development and inflammation.

[Application]
1. Protect eyesight and prevent blindness, glaucoma, improve myopia.
2. Scavenge free radical activity, prevent atherosclerosis.
3. Soften blood vessels, enhance immune function.
4. Prevent brain from aging; anti-cancer

Amazing Detox Health Drink Using Turmeric, Ginger, Coconut Milk & Honey for Flushing Liver Toxins, Weight Loss, Colds & Skin. To make you sleep a natural home remedy is to use warm milk with honey.
Golden milk is one step up from this and is becoming increasing popular as the night drink of choice. It’s a mixture of turmeric powder, coconut milk, ginger and black pepper. This mixture is packed with amazing health benefits. Raw honey can also be added for sweetness.
This drink will help you sleep by removing that accumulation of stress and anxiety built up through daily life stressors.
This magical drink works its magic whilst your sleeping, replenishing, and detoxify part of the body. If you incorporate this drink into your daily routine, overtime you will reap the benefits.
If we take a look at each ingredient Turmeric had been extremely well studied and research. Its main claim to fame is its anti inflammatory qualities but studies have shown its useful for treating certain Cancer, Liver damage, Diabetes, Alzheimer’s disease and dementia.
You can see all its amazing health benefits in this video I made………………………
Turmeric is cheap, readily available and can be concealed in most drinks and meals.
What about coconut milk?
Coconut milk is widely used in Thailand, Malaysian, Indian or Polynesian cuisine.  Coconut milk is very rich in iron , potassium and phosphorus . It contains manganese, copper, selenium and zinc. Unlike coconut water , milk is rich in fat, mostly saturated fatty acids, which gives smoothness and softness to it incorporates dishes and shakes.
The calcium in the milk helps protects the bones and teeth. It boosts re immune system protecting us against colds and flu, like turmeric it has anti-inflammatory benefits and can calm our nervous system.
The virtues of ginger
Ginger is a plant whose roots are commonly and long used in Asian food as a spice. Now widely used in Europe, ginger is also known for its many virtues. It is reputed aphrodisiac, but not only. It has many medicinal properties. Among other benefits, ginger is antibacterial, it helps to warm the body, it stimulates the immune system, it is hypoallergenic and antipyretic (it fights against fever). Especially, ginger is an anti-nausea limiting vomiting, especially those related to transport and in pregnant women. On the other hand, it allows digestion faster by promoting secretion bile. In Western countries, ginger is also used to reduce the inflammatory symptoms of rheumatism.
It is also and above all an excellent toning and strengthening the body. Moreover, its aphrodisiac virtues come from its ability to tone the whole body.
What is more, the plant causes a feeling of satisfaction in the person who consumes it regularly. Which is what gives it its fat-burning properties?
How to make this turmeric milk recipe?
You are going to need
1 teaspoon of turmeric
1 small sliced piece of ginger
2 cups of coconut milk but you can use other milk
Some people don’t like the taste of turmeric so you can hide the taste with a quarter teaspoon of black pepper.
You can also sweeten it with honey.
To make the drink mix or whisk the ingredients in pan but leave out the honey. Cook slowly on medium heat until the mixture starts to bubble and then let it sit for a while. You can now remove the slice of ginger and add a tablespoon of honey if you wish.

You should drink the golden milk either on an empty stomach in the morning, or before going to sleep, and you will effectively detox your body, prevent inflammation and joint pain, accelerate healing, and promote overall health!
Remember turmeric milk is also great for the skin. Both milk and turmeric are anti-oxidants. Turmeric milk helps fights free radicals that damage skin and make it lose its glow and elasticity.

Breakfast Spaghetti Squash (Bacon & Egg)
Serving Size: 4

INGREDIENTS
1 spaghetti squash
oil, to brush
salt and pepper, to season
1/2 cup of bacon, chopped
4 eggs
1/2 cup cheddar cheese
green onion, garnish

PREPARATION
Preheat oven to 400º F / 200º C.
Half the squash and scoop out seeds.
Brush the inner flesh with oil, season with salt and pepper. Place squash cut side down, and roast until tender, about 30 minutes. Then let cool.
Use a fork to scrape the squash strands and “fluff” it up.
Sprinkle bacon and cheese on top of the fluffed squash. Make a hole with a spoon and crack an egg inside.
Place breakfast squash halves back in the oven, and bake until filling is hot and eggs reach your desired doneness, about 10 minutes.
Garnish with chopped green onion and black pepper.
Serve immediately and enjoy!

Four Cheese Spaghetti Squash
Serving Size: 4

INGREDIENTS
1 spaghetti squash
oil, to brush
salt and pepper, to season
1/4 cup butter
1/4 cup all-purpose flour
1 3/4 cups milk
1/2 cup parmesan cheese, divided in half
1/4 cup cheddar cheese
1/4 mozzarella cheese
1/4 monterey jack cheese
chopped parsley, for garnish

PREPARATION
Preheat oven to 400º F / 200º C.
Half the squash and scoop out seeds.
Brush the inner flesh with oil, season with salt and pepper. Place squash cut side down, and roast until tender, about 30 minutes. Then let cool.
Use a fork to scrape the squash strands and “fluff” it up.
In a saucepan, melt butter, stir in flour, and cook for about 2 minutes, stirring continuously.
Slowly stir in milk and beat until there are no lumps. Bring the sauce slowly to boil, stirring the whole time until the sauce is thickened.
Add all four cheeses to the sauce and stir until melted.
Pour the sauce into the squash halves, sprinkle salt and pepper to taste, and stir to ensure the squash is coated in the cheese sauce.
Bake until the filling is hot, about 5 minutes.
Garnish with chopped parsley.
Serve immediately and enjoy!

Chicken Enchilada-Stuffed Spaghetti Squash
Serving Size: 4

INGREDIENTS
1 spaghetti squash
oil, to brush
salt and pepper, to season
2 cups of shredded chicken, cooked (rotisserie chicken)
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/8 teaspoon chili powder
1/4 teaspoon salt
3 tablespoon cold water
1/3 cup onion, chopped
1/3 cup bell pepper, chopped
1/4 cup black beans
1/2 cup red enchilada sauce
1/2 cup shredded Mexican cheese blend

PREPARATION
Preheat oven to 400ºF / 200ºC.
Half the squash and scoop out seeds.
Brush the inner flesh with oil, season with salt and pepper. Place squash cut side down and roast until tender, about 30 minutes. Then let cool.
In a medium skillet, bring up to medium heat. Add onion and bell pepper, cumin, garlic powder, chili powder, and salt. Add water, then cook and stir until veggies have mostly softened and browned and water has evaporated, about 3 minutes.
Transfer the veggies to a large bowl. Add chicken, black beans, 1/2 cup enchilada sauce, and 1/4 cup cheese. Mix until uniform.
Use a fork to scrape the squash strands and “fluff” it up.
Divide enchilada mixture between the hollow squash halves. Sprinkle tops with more cheese.
Bake until filling is hot and cheese has melted, about 10 minutes.
Serve immediately and enjoy!

Tomato Meat Sauce Spaghetti Squash
Serving Size: 4

INGREDIENTS
1 spaghetti squash
oil, to brush
salt and pepper, to season
1 pound ground beef
1 yellow onion, diced
3 cloves garlic, minced
1 can (15 ounces) crushed tomatoes
1 cup shredded mozzarella
chopped parsley, for garnish

INSTRUCTIONS
Preheat oven to 400º F / 200º C.
Half the squash and scoop out seeds.
Brush the inner flesh with oil, season with salt and pepper. Place squash cut side down, and roast until tender, about 30 minutes. Then let cool.
Use a fork to scrape the squash strands and “fluff” it up.
In a skillet, heat up oil over medium-high heat. Stir in onions and cook until translucent, 5-8 minutes. Stir in garlic and cook until fragrant, 30 seconds. Add the ground beef and bit of salt. Cook until well-browned, breaking up the beef into small crumbles, 5-8 minutes. Stir in the crushed tomatoes and bring to a simmer.
Divide the meat sauce mixture between the hollow squash halves. Evenly top with the 1/2 cup of cheese.
Bake until the feeling is hot and cheese is melted, about 5 minutes.
Garnish with chopped parsley.
Serve immediately and enjoy!

Music provided by Audio Network. Used with permission