[Latin Name] Tagetes erecta L

[Plant Source]fromChinal

[Specifications] 5%~90%

[Appearance] Orange Yellow fine powder

Plant Part Used: Flower

[Particle size] 80 Mesh

[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

Introduction

Marigold flower belongs to compositae family and tagetes erecta. It is an annual herb and widely planted in Heilungkiang, Jilin, Inner Mongolia, Shanxi, Yunnan , etc.The marigold we used comes from Yunnan province. Based on the local situation of special soil environment and lighting condition , the local marigold have characteristics like growing fast,long flowering period ,high productive capacity and adequate quality.Thus, the steady supply of raw materials, high yield and reduction of cost can be guaranteed.

Products function

1).Protect skin from the harmful solar ray.

2).Protect skin through reducing the risk of macular degenration.

3).Prevent cardiopathy and cancer and resist arteriosclerosis.

4).Prevent retina against oxidation when absorb light

5).Anti-cancer and preventing diffuse of cancer cell

6).Promote eyes’ health

Usage

(1)Applied in pharmaceutical health care product field, it is mainly used in vision care products to alleviate visual fatigue, prevent macular degeneration,and protect the health of eye

(2)Applied in cosmetics, it is mainly used to whitening, anti-wrinkle and UV protection.

CHUNKY MONKEY®
Banana non-dairy frozen dessert with fudge chunks & walnuts

Ingredients:
Almond Milk (Water, Almonds), Liquid Sugar (Sugar, Water), Coconut Oil, Sugar, Walnuts, Bananas, Corn Syrup Solids, Dried Cane Syrup, Cocoa, Pea Protein, Sunflower Lecithin, Lemon Juice Concentrate, Soy Lecithin, Vanilla Extract, Guar Gum, Natural Flavor (Coconut), Locust Bean Gum.
Allergy Information: MAY CONTAIN OTHER TREE NUTS AND PEANUTS.

I adapted this recipe from one I found on ibreatheimhungry.com. We don’t have broccoli slaw here. I could make my own but I found rainbow salad mix, which is broccoli slaw with a bit of shredded carrot and beetroot (beets). Per 100g broccoli has 7g carbs while carrots and beets each have 10g, so it’s not a big difference, especially given the mix had more broccoli than carrot or beet.

You could add a bit of xanthan gum to thicken the sauce if you like. Add whatever veggies you like — I happened to have broccoli and celery I needed to use up, but the slaw and scallions are all the veggies used in the original recipe. Here’s what I used:

INGREDIENTS:

4 boneless skinless chicken thighs, cut in strips
1 bunch broccoli, sliced thin
2 stalks celery, sliced thin
1 bunch of green onions or scallions, sliced
2 bags (250g / half pound each) broccoli or rainbow slaw
1 cup water
1/2 cup soy sauce, coconut aminos or tamari (low sodium)
2 Tbsp sesame oil
2 Tbsp fresh ginger, minced
2 tsp onion powder
1 tsp garlic powder
1 tsp red pepper flakes
1/2 Tbsp sugar substitute (optional)

METHOD:

In a large fry pan or wok that’s preheated, add the sesame oil and ginger, then add the chicken and stir fry to brown the chicken (about 3 minutes). Add the water, soy sauce, and seasonings.

If adding broccoli or other veggies that may take more than a few minutes to cook, you can add those now too. Simmer and stir periodically for about 5 minutes. Add the slaw and green onions. Stir fry another 2-3 minutes (don’t overcook as the slaw is sliced very thin). Serve.

Because my slaw mix had beetroot in it, it tinted everything red, but it still tasted delicious. Enjoy! Visit and Like us on Facebook: https://www.facebook.com/Annas-Kitchen-1686376324950749/