[Latin Name]  Ribes nigrum

[Specification] Anthocyanosides≥25.0%

[Appearance] Purple black 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 Black currant?]

The black currant bush is a 6-foot tall perennial that entered the world somewhere in the regions that include northern Asia and central and northern Europe. Its flowers display five reddish-green to brownish petals. The celebrated black currant fruit is a glossy-skinned berry that carries several seeds laden with marvelous nutritional and curative treasures. An established bush can produce ten pounds of fruit per season

[Benefits]

1. Vision help my eyesight

2. Urinary Tract Health

3. Ageing & Brain Function.

4. Natural Brain Boost

5. Digestion & Fighting Cancer

6. Reducing Erectile Dysfunction

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Tired of spending all your money at Starbucks for the many delicious pumpkin spiced seasonal goodies? Well we can help satisfy at least one of those cravings with our simple pumpkin spice biscotti recipe!

Here’s what you’ll need:

2 Cups All Purpose Flour
3 Eggs
3/4 Cup Corn Meal
1 1/2 Tsp Baking Powder
1 Tsp Kosher Sea Salt
1 Cup Brown Sugar
1 Tsp Pumpkin Spice
Butter
3/4 Cup Pumpkin Seeds
Pumpkin Sugar
2 Large Mixing Bowl
Mixer/Whisk
Baking Sheet
Parchment Paper
Basting Brush

As always, preheat your oven! This recipe calls for 325 degrees.

Start by pouring 2 cups of flour, 3/4 cup corn meal, 1 1/2 Tsp baking powder, 1 Tbsp pumpkin spice, and 1 Tsp salt into your mixing bowl.

In your other mixing bowl crack 3 eggs and 1 cup of brown sugar. You can hand mix this but an electric mixer will save you time and effort as you want to beat it until it’s very light and fluffy. Slowly add your dry ingredients from the other bowl and continue to mix.

Mix in as many or as few pumpkin seeds as you’d like then let rest for 5 minutes.

After your dough has rested, lay down some parchment paper on your baking pan then form some dough into a large oval shaped log. It should be roughly 9 inches by 3 inches and if you’d like to cook more than one at a time, make sure they are evenly spaced throughout the pan.

Cook for 35 minutes or until lightly browned then remove from the oven and let cool for 5 minutes.

Using a serrated knife, cut the log crosswise into 3/4 inch thick diagonal slices. Beat one egg and use a brush to lightly coat each slice. Powder lightly with your pumpkin sugar then pop back into the oven for another 25 minutes or until golden brown.

Get in the kitchen!
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Butternut Squash & Apple Soup
1 tbsp oil
1 white onion, finely diced
1 butternut squash, peeled, seeded and chopped
2 carrots, diced
3 apples, diced
4-5 cups vegetable broth
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp allspice
salt and pepper to taste

In a large soup pot heat oil over medium-high heat. Add onion and sauté for 3-4 minutes. Add remaining ingredients and bring mixture to a boil. Reduce heat to medium, cover and simmer for about 20 minutes or until all of the veggies are soft and cooked through. Remove the pot from the heat. Using an immersion blender, gently blend the soup until it’s nice and smooth.
Serve immediately or store in the refrigerator for up to 5 days.

Whole Roasted Chicken
1 4lb chicken
1 lemon, halved
1 tbsp olive oil
2 tsp garlic powder
2 tbsp sage leaves, finely chopped
salt and pepper to taste

Place chicken in a roasting pan and stuff with lemon halves. Drizzle olive oil over chicken and then season it with garlic powder, sage, salt and pepper.
Bake at 400ºF until chicken reaches and internal temperature of 165°F on a meat thermometer. To get a crisp, golden skin, broil for the last 10 minutes.
Serve immediately or store in the refrigerator for up to 3 days.

Autumn Inspired Quinoa
2 tbsp olive oil
2 tbsp balsamic vinegar
1 tsp maple syrup
salt and pepper to taste
3 cups cooked quinoa
2 apples, diced
1 lemon, juiced
1/2 cup dried cranberries
1/2 cup pumpkin seeds
1/2 cup crumbled goat cheese

In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, salt and pepper. In another bowl, combine apples with lemon juice to prevent them from browning. Or, leave apples out until just before eating.
In a large bowl, combine cooked quinoa, cranberries, pumpkin seeds and apples. Add dressing and toss well. Top with crumbled goat cheese.
Serve immediately or store in the refrigerator for up to 4 days.

Roasted Root Vegetables
2 red skinned potatoes, diced
1 small rutabaga, peeled and diced
2 parsnips, peeled and diced
2 carrots, peeled and diced
1 red onion, cut into eighths
2 tbsp olive oil
2 tbsp red wine vinegar
1 tsp garlic powder
2 tsp dried thyme
salt and pepper to taste

In a large roasting pan, toss vegetables with olive oil, red wine vinegar, garlic powder, thyme, salt and pepper. Roast at 375ºF for approximately 45 minutes, tossing once or twice, or until golden and cooked through.
Serve immediately or store in the refrigerator for 4-5 days.

Roasted Beet Salad
6 beets, trimmed https://bit.ly/1dwGF4D
¼ cup olive oil
3 tbsp balsamic vinegar
1 tsp maple syrup
1 tsp Dijon mustard
salt and pepper to taste
5 cups kale, finely sliced or 5 cups baby kale left whole
¼ red onion, finely sliced
½ cup toasted walnuts
½ cup blue cheese or goat cheese, crumbled

Wash beets and dry them thoroughly. Coat each with oil, wrap individually in foil and roast at 375°F for approximately 1 hour, or until fork tender. Once cooked, remove beets from the oven and allow to cool in the tinfoil. Once cool, use paper towel to gently peel away the skin. Dice the beets up and set aside.
In a small bowl whisk olive oil, balsamic vinegar, maple syrup and Dijon mustard. Divide dressing into each of 5 jars. Layer in beets, kale, red onion, walnuts and blue cheese.
Serve immediately or store in the refrigerator for 3-4 days. Shake well before enjoying.

Pumpkin Breakfast Cookies
2 ripe bananas
½ cup nut or seed butter
¼ cup maple syrup
½ cup pumpkin puree
2 cups cooked quinoa
1½ cup rolled oats
2 tsp pumpkin pie spice – https://thedomesticgeek.com/archives/721
12 pecan halves

In a large bowl, mash banana with a fork. Mix in nut/seed butter, maple syrup and pumpkin puree. Add quinoa, rolled oats and spices. Spoon mixture onto a parchment-lined baking sheet topping each cookie with a pecan half. Bake at 375ºF for 20 minutes.
Store in the refrigerator for up to 5 days.

Autumn Trail Mix
¾ cup roasted salted almonds
¾ cup roasted cashews
½ cup dried apples
¼ cup dried cranberries
¼ cup pumpkin seeds
1 tsp cinnamon

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