[Latin Name] Brassica oleracea L.var.italica L.

[Plant Source] from China

[Specifications]10:1

[Appearance] Light green to green powder

Plant Part Used: whole plant

[Particle size] 60 Mesh

[Loss on drying] ≤8.0%

[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

Broccoli is a member of the cabbage family, and is closely related to cauliflower. Its cultivation originated in Italy. Broccolo, its Italian name, means “cabbage sprout.” Because of its different components, broccoli provides a range of tastes and textures, from soft and flowery (the floret) to fibrous and crunchy (the stem and stalk). Broccoli contains glucosinolates, phytochemicals which break down to compounds called indoles and isothiocyanates (such as sulphoraphane). Broccoli also contains the carotenoid, lutein. Broccoli is an excellent source of the vitamins K, C, and A, as well as folate and fiber. Broccoli is a very good source of phosphorus, potassium, magnesium and the vitamins B6 and E.

Main Function

(1).With the function of anti-cancer, and effectively improving capability of blood scavenging;

(2).Having the great effect to prevent and regulate hypertension;

(3).With the function of enhancing liver detoxification, improve immunity;

(4).With the function of reducing blood sugar and cholesterol.

4. Application

(1).As drugs raw materials of anti-cancer, it is mainly used in pharmaceutical field;

(2).Applied in health product field, it can be used as raw material in health food, the purpose is to enhance immunity

(3).Applied in food fields, it is widely used as functional food additive.

Ingredients:
Rice(boiled) 1/2 kg
Bottle gourd 250 g
Apple gourd 250 g
Peas (boiled) 1 cup
Chickpeas 1/2 cup
Toamtoes 3
Onion cut 1
Garlic/ginger 1tbsp
Red chilli 1tsp
Turmeric 1tsp
Coriander powder 1tbsp
Cumin powder 1tbsp
yogurt 125 g
water 1 cup
Oil 1/4 cup
Salt To Taste
Cut bottle gourd and apple gourd into small pieces
Heat oil in pot; add garlic/ginger and
onion;fry till onion are softened
Add bottle gourd, apple gourd, peas,
chickpeas and tomatoes, fry for five minutes
Mix yogurt, red chillie powder, crushed
red chillies, turmeric, coriander, cumin,water
and salt in a bowl; add to pot and cook
on low flame till vegetable are tender
Layer with rice; put on dum; and serve hot.

Pumpkins are now in the shops but there can be used for so much more than a Halloween lantern which will just end up in the bin. October is the month of pumpkin recipes here on A Year of Vegan Eats so come back every week for new recipes to make the most out of your pumpkin.

Smokey roast pumpkin seeds.

I was never a fan of eating them with the shell on but once you simmer them for 10 minutes they become a lot easier to eat and digest. They also rock as a crunch topping.

Ingredients –
Seeds from 1 pumpkin
1 tbsp of oil
Chilli flakes to taste
½ tsp of liquid smoke
1 tbsp of garlic powder
2 tsp of paprika
Pinch of salt
2 tbsp of nooch

Method –
1. Clean your pumpkin seeds to get as much pumpkin off them as possible.
2. Fill a pan with boiling water and generously salt. Add in your washed seeds and simmer for 10 minutes. While this happens pre heat your oven to 200C.
3. Drain your seeds then in the dry pan add your remaining ingredients to make your marinade. Add in the seeds and mix well so they are evenly coated.
4. Pour the seeds onto a baking sheet and spread flat. Bake for 20 minutes until they are dry and toasted. Leave to cool completely and store in an airtight container.

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