[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.

Gina’s Lucky Pick for you is Derma-E Purifying Detox Scrub
Find it here:https://luckyv.it/2ppnaSL

Derma-E Purifying Daily Detox Scrub:Gentle enough for daily use, this detox scrub lifts away micropollutants and impurities while promoting oxygenation for a fresh, healthy radiance. Doctor developed and clinically tested, this revitalizing formula contains some of the most powerful minerals and natural toxin fighters from the earth and from the sea. Kimarine™ Wakame is a potassium-rich, magnesium-rich seaweed that is clinically proven to protect skin against environmental pollutants (exhaust fumes, cigarette smoke, heavy metals).

About The Series:
Check out our staff review their favorite items here from LuckyVitamin. We love them, and we hope you love them too!

About LuckyVitamin:
For those leading active, healthful lives, LuckyVitamin is the inspirational and supportive source for products and knowledge dedicated to helping everyone on their journey towards happy wellness. Visit https://luckyv.it/29kevwh (LuckyVitamin.com) to learn about healthy living and shop thousands of health and wellness products at great prices.

This is one of the delicious vegetarian and vegan dish you will ever eat. This is a Middle Eastern dish. I adapted it from Najatskitchen but I made some adjustments and additions to her recipe and made it my own way I really thank her for this amazing dish.

Ingredients

1 cup fine brughul washed and drained
1/2 cup semolina
1/4 cup grated onion
1/4 tsp salt or to taste
1/4 tsp cumin powder
1/4 tsp coriander powder
1/4 tsp cinnamon
1/4 tsp white or black black pepper
1/2 tsp marjoram
1 cup pumpkin purée

Add all the ingredients together and mix well then knead the dough as you would knead any bread dough. If the dough is stiff just add a little of water like 1/8 cup. The fought should be soft.

The filling :

1 cup chopped onion
2 cups chopped Swiss chard stem part or leave part or all together ( I had only stem )
1/2-3/4 cup cooked chickpeas ( I used the can one). Remove the skin.
1/2 cup chopped walnuts
1/4 cup chopped flat parsley
1/4 tsp black pepper
1/2-1 tsp 7 spices
1-2 tbsp sumac
Salt to taste. Be careful not to add a lot because smuc contains salt too.

Steps:

1-Heat about 3 tbsp oil in a medium pan and over a medium heat, add onion and cook a little then add chopped Swiss chard and cook for a few more minutes or until the onion and Swiss chard are soft.
2-Add chickpeas, parsley and walnuts and cook for a couple of minutes.
3-Add black pepper and 7 spices and cook for one minutes then add sumac and mix well. Check for the salt then turn the heat off.

How to make the kubeh/ kuba

1-Brush a small baking pan about 5×7 inch.
With generous amount of vegetable oil or any oil.
2-Open and level half of the dough amount as first layer.
3-Distribute the filling equally on top of the first layer of the dough then drizzle a little of olive oil or any oil on top.
4-Open and level the second amount of the dough on top of the filling.
5-Brush the top with generous amount of vegetable oil or olive oil or any oil you like.
6-Cut into any shape you like. I top the squares with pumpkin seeds.
7-Bake at 400 F for about 45 minutes or until it is brown from the side and top.

Enjoy

Facebook:-

https://www.facebook.com/COOKING-FOR-FUN-140828562610663/photos_stream?tab=photos_albums

youtube:-

https://www.youtube.com/channel/UCinkrO_NSXrAeDLU9avumQw

Instagram:-

https://www.instagram.com/cooking_for_fun_page/

twitter:-

https://twitter.com/cooking_for_fun

tumblr:-

https://www.tumblr.com/blog/cookingforfunpage

Google+:-

https://plus.google.com/u/0/+COOKINGFORFUN

Music:

Ukulele by BENSOUND https://www.bensound.com/royalty-free-…
Creative Commons — Attribution 3.0 Unported— CC BY 3.0

https://creativecommons.org/licenses/b…

Music provided by Audio Library https://youtu.be/G7HoUVcL5-U