[Latin Name] Silybum marianum G.

[Plant Source] The dried seed of Silybum marianum G.

[Specifications]  Silymarin 80% UV & Silybin+Isosilybin 30% HPLC

[Appearance] Light Yellow Powder

[Particle size] 80 Mesh

[Loss on drying] £ 5.0%

[Heavy Metal] £10PPM

[Extract solvents] Ethanol

[Microbe]  Total Aerobic Plate Count:  £1000CFU/G

                   Yeast & Mold:  £100 CFU/G

[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 Milk Thistle]

Milk Thistle is a unique herb which contains a natural compound called silymarin. Silymarin nourishes the liver like no other nutrient currently known. The liver acts as the body’s filter constantly cleansing to protect you from toxins.

Over time, these toxins can accumulate in the liver. Milk Thistle’s potent antioxidant properties and rejuvenating actions help keep the liver strong & healthy.

[Function]
1, Toxicology tests showed that:a strong effcets of protecting cell membrane of liver, in Clinical application, Milk Thistle

Extract has good results for the treatment of acute and chronic hepatitis, liver cirrhosis and a variety of toxic liver damage, etc.;
2, Milk Thistle Extract significantly improves the liver function of the patients with symptoms of hepatitis;

3,Clinical applications: for the treatment of acute and chronic hepatitis, cirrhosis, liver poisoning and other diseases.

Mutton Keema Vada
Ingredients

Chana Dal – 2 tbsp
Green Chili – 1 no
Cumin seeds – 1/2 tsp
Fennel seeds – 3/4 tsp
Water
Minced meat – 200 gms
Salt
Turmeric powder – 1/2 tsp
Chili powder – 1 tsp
Besan or Gram flour – 1 tsp
Chopped Garlic – 1 tsp
Chopped Ginger – 1 tsp
Chopped Onion – 1 no
Chopped Coriander leaves
Oil

Method:
1.First, add 2 tbsp of Chana Dal(Buy at https://goo.gl/gQVRC3), 1 whole Green Chili, 1/2 tsp of Cumin seeds, 3/4 tsp of Fennel seeds and pour Water and soak this for about 30 minutes.
2.Grind the soaked Chana Dal into a coarse mixture with 200 gms of Minced meat.
3.To the mixture, add Salt(Buy at https://goo.gl/fACrX3), 1/2 tsp of Turmeric powder, 1 tsp of Chili powder, 1 tsp of Besan or Gram flour, 1 tsp of chopped Garlic and chopped Ginger, one chopped Onion, chopped Coriander leaves and mix it everything together.
4.Take a little of the mixture, make flat patties and keep it aside.
5.In a wide Tawa(Buy at https://goo.gl/EDqJfm), pour and heat Oil, gently place the patties into it and deep fry them. Keep the flame on low, so that the meat is cooked through.
Yummy Mutton Keema Vada is ready to serve.

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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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“Man in the Moon” By Yonder (Erisy Watt and Jeremy)
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Roasted Pumpkin Soup Recipe:
Get the Recipe Card here:

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.

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