[Latin Name] Sambucus nigra

[Specification] Anthocyanidins15% 25% UV

[Appearance] Purple fine powder

Plant Part Used: Fruit

[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 elderberry extract?]

Elderberry extract comes from the fruit of the Sambucus nigra or Black Elder, a species found in Europe, Western Asia, North Africa, and North America. Called “the medicine chest of the common people,” Elder flowers, berries, leaves, bark, and roots have all been used for centuries in traditional folk medicines.Elder fruit contains vitamins A, B and C, flavonoids, tannins, carotenoids, and amino acids. Elderberry is believed to possess therapeutic uses as an anti-inflammatory, diuretic, and immuno-stimulant.

[Function]

1. As medicine raw material: It can promote the healing of gastrointestinal ulcers; It can be used for acute and chronic hepatitis and hepatitis evocable hepatomegaly, hepatocirrhosis; promote the healing of liver function.

2. As foodstuff colorant: Widely used in cakes, beverage, candy, ice cream etc..

3. As chemical raw material for daily use: Widely used in many kinds of green medicine toothpastes and cosmetics.

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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