[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.

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This video tells you what I eat in a day to stay healthy and fit. These healthy recipes are plant-based and mostly vegan. You will find a green juice recipe, healthy breakfast, healthy lunch, and healthy dinner recipe. Try these easy healthy meal ideas at home!

GREEN JUICE RECIPE: https://youtu.be/he8U09wLxN0

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PRODUCTS USED – that I love!

Omega VRT350 Masticating Juicer: https://amzn.to/2te7jYJ
Hydro Flask Water Bottle: https://amzn.to/2sRIQf1
Brita Water Filter Pitcher: https://amzn.to/2t0aaXz
Food Processor: https://amzn.to/2rTNR1A
Lemon Squeezer: https://amzn.to/2sEWkKN
Strainer (similar): https://amzn.to/2teGzaK
Clear Disposable 16oz Cups with Flat Lids: https://amzn.to/2rCKLnp
Clear Straws Individually Wrapped: https://amzn.to/2sEweaZ
Mason Jars 32oz: https://amzn.to/2sBybEm
Sprouted Bread: https://amzn.to/2rBszqj

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PLAYLISTS:
Health & Fitness Tips Playlist: https://bit.ly/2u5qrsk
Healthy Recipes Playlist: https://bit.ly/2rHXD7N
What I Eat In A Day Playlist: https://bit.ly/2teuSAN
Juicing Recipes Playlist: https://bit.ly/2teuSAN

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RECIPES:

Green Juice:
recipe: https://youtu.be/he8U09wLxN0

Breakfast:
[Ingredients]
-1 slice of Silver Hills Sprouted bread
-1 Tbsp of almond butter
-1 tsp of raw, unfiltered honey (preferably local)

[Directions]
1. Toast bread in toaster
2. Spread with almond butter
3. Drizzle with honey

Lunch:
[Ingredients]
-1/2 head of romaine lettuce
-1/4-half cup of cooked quinoa
-1/8-1/4 cup of corn
-1 handful of raw, sprouted pumpkin seeds
-3-4 Tbsp of my Vegan Jalapeño Cilantro Ranch Dressing (recipe:)

[Directions]
1. Wash and chop lettuce
2. Put lettuce into big bowl
3. Scoop quinoa and corn on lettuce
4. Sprinkle salad with pumpkin seeds
5. Drizzle salad with dressing

Dinner:
[Ingredients]
-2 cups of cherry tomatoes
-16 oz of gluten free pasta (I love DeLallo penne noodles: https://amzn.to/2rB7oo6)
-2 cups of fresh basil
-2 cloves of garlic, minced
1/4 cup raw walnuts
-1 lemon, juiced
-1/4 cup of vegan parmesan cheese (recipe: https://bit.ly/2sov7L2)
-pinch of himalayan salt or sea salt (plus more, to taste)
-1/4 cup olive oil (extra virgin, unrefined is best)

[Directions]
1. Preheat oven to 400F
2. Put a large pot of water on stove and bring to a boil
3. Cut cherry tomatoes in half, put in pan, drizzle with a little olive oil and sprinkle with salt and pepper. Put in pre-heated oven and roast for 20-25 minutes.
4. Add noodles to boiling water and cook according to directions on package.
5. Add basil, garlic, walnuts, lemon juice, vegan parmesan cheese, and salt into food processor and blend. While blending, slowly pour in olive oil. Blend until creamy.
6. Take tomatoes out of the oven and let cool.
7. Strain noodles, rinse, add a little olive oil, and toss.
8. Combine tomatoes, noodles, and pesto in large bowl.
9. Serve your pasta with (optional) more sprinkled vegan parmesan cheese and/or sprinkled pine nuts.

*pasta recipe from Dana at Minimalist Baker*

Rock Angel by Joakim Karud https://soundcloud.com/joakimkarud
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Disclaimer: All opinions expressed are my own personal thoughts.