[Latin Name] Trifolium pratensis L.

[Specification] Total isoflavones 20%; 40%; 60% HPLC

[Appearance] Brown to tan fine powder

Plant Part Used: Whole herb

[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 Red Clober]

Red clover is a member of the legume family – the same class of plants where we find chickpeas and soybeans. Red clover extracts are used as dietary supplements for their high content of isoflavone compounds – which possess weak estrogenic activity and have been associated with a variety of health benefits during menopause (reduction of hot flashes, promotion of heart health and maintenance of bone density).

[Function]

1. Red Clover Extract can Improving health, anti-spasm, known for healing properties.

2. Red Clover Extract can Treating the skin diseases (such as eczema, burns, ulcers, psoriasis),

3. Red Clover Extract can Treating respiratory discomfort (such as asthma, bronchitis, intermittent cough)

4. Red Clover Extract can Owning anti-cancer activity and prevention of prostate disease.

5. Red Clover Extract can Most valuable of its estrogen-like effect and alleviate breast pain suffering.

6. Red Clover Extract can Contained red clover isoflavones plays in a weak estrogen, estrogen reduces the number and thusalleviate the suffering.

7. Red Clover Extract can Maintaining bone mineral density in postmenopausal women

8. Red Clover Extract can Raising high density lipoprotein cholesterol.

This video shows how to make delicious black bean burgers, featuring refried beans, pumpkin seed powder, and sunflower seeds. They are cooked in coconut oil for a delicious nutritious vegetarian entrée.

Ash Gourd Curry (Poosanikai Kootu)
Ingredients

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Poosanikai/Ash Gourd
Oil – 2 Tbsp
Mustard seed – 1/4 tsp
Urad dal – 1/4 tsp
Cumin seeds – 1/4 tsp
Red chili – 1 no.
Onion – 2 nos thinly sliced
Green chili – 1 no.
Few Curry leaves
Turmeric powder – 1/4 tsp
Chili powder – 1 tsp
Salt to taste
Pound (Ginger and Garlic)
Moong Dal – 1/4 cup (soaked 1 hour) [Buy: https://goo.gl/Ab39sA]
Asafoetida powder – 1/2 tsp
Water – 2 cups
Coriander powder – 1/4 tsp
Chopped Coriander leaves

Method:
1. Soak the moong dal for 1 hour.
2. Cut poosanikai/ash gourd into cubes (remove seeds).
3. Heat oil in a kadai. Add ingredients for tempering add mustard seeds, urad dal, cumin seeds and red chili.
4. Once mustard seeds starts splattering add onions, green chili and curry leaves.
5. Saute till onion turns brown color.
6. Now add turmeric powder, chili powder, salt and mix well.
7. Add the pounded ginger, garlic and mix well.
8. Then add the soaked moong dal, water and cook till the poosanikai/ash gourd is cooked.
9. Finally add coriander powder for flavoring and garnish it with chopped coriander leaves.
10. Ash Gourd Curry (Poosanikai Kootu) is ready serve hot with rice.

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