[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.

INGREDIENTS:

10 lb. carving pumpkin (yes, like the ones you’d use for a jack-o-lantern)
vegetable oil (not much, maybe 2 or 3 Tbsps)
2 tbsps bacon drippings *
one onion, chopped
6-7 cloves of garlic, crushed
2 Tbsps curry powder
1 Tbsp ground cumin
1 Tbsp ground ginger
1/4 tsp cayenne pepper
1 Tsp smoked paprika **
1/2 tsp freshly grated nutmeg **
1 tsp cider vinegar (if necessary)
4-6 C water
1/2 lb. baby carrots
2-3 bay leaves
2 tsp dry marjoram leaves **
pinch of saffron **
1 pint half-and-half
salt & pepper to taste

HOW TO:

To prepare the pumpkin – this can be done a couple of days in advance and stored in the fridge:

Preheat oven to 375°
Throw the pumpkin at the ground to crack it, then finish cutting it in half with your knife.
Scoop out seeds and strings and set the guts aside. I’ll show you what to do with these in episode 33b.
Rub cut edges with oil and place cut-side down on a rimmed baking sheet.
Place in the oven and bake 45 minutes to an hour, until a paring knife can be easily inserted and withdrawn.
Allow pumpkin halves to cool until you can handle them without burning yourself, then separate the flesh from the skin. (Discard the skin, keep the flesh and any juices.)

For the soup itself:

Heat bacon drippings in a large stock pot over medium heat.
Add onion and garlic with a little salt and cook 3-4 minutes.
Add curry powder, cumin, ginger, cayenne, paprika, and nutmeg and cook for 1-2 minutes.
If the spices start to stick to the bottom of the pot too much, add vinegar to un-stick them.
Add pumpkin flesh, carrots, water, salt and pepper. Mix well.
Add bay leaves, marjoram, and saffron.
Increase heat and allow soup to boil, then lower heat, cover the pot, and allow to simmer for about half an hour.
Remove bay leaves and blend the soup using an immersion blender (preferred method).
Turn off heat and mix in the half-and-half. Enjoy!

garnish this with some greek yogurt and toasted pumpkin seeds.

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Cooking with new fruits and veggies is a wonderful way to get the most vitamins from your food items. Ingesting farm to desk is also really flavorful! Here’s a straightforward recipe you can make in thirty minutes or less that you and your family can get pleasure from for dessert or as a snack!

CRANBERRY APPLE CRISP
Serves 8

Elements
four-five large apples (four c. approx.) – Gala, Fuji or other sweet apple, peeled and sliced
1 – 12 oz. bag cranberries (new or frozen) or dim cherries or blueberries**
1 T. freshly squeezed orange juice
1 T. freshly squeezed lemon juice
1 tsp. lemon extract
1 c. natural and organic, entire wheat flour
¼ c. natural and organic sugar
½ c. natural and organic oats
1 tsp. floor cinnamon
1 tsp. pumpkin pie spice
¼ tsp. floor cloves
1/three c. butter (room temperature)
three T. honey
1/three c. walnut pieces
coconut oil
coconut oil spray (or additional butter)

Planning
•Heat oven to 350 degrees.
•Grease a ten-inch round Corning Ware dish (1.five “ depth close to) with coconut oil.
•In a large bowl, add in sliced apples.
•Add in orange and lemon juice, lemon extract and new cranberries and mix.
•Set apart fruit.
•In a large bowl, add in flour, oats, sugar, cinnamon, pumpkin pie spice, and floor cloves.
•Place butter in flour combination.
•With two knives, reduce the butter into the flour combination. As you reduce in the butter, the flour and butter will form modest balls.
•Add in walnut pieces to the flour combination and mix with a spoon.
•Place apple and berry (or cherry) combination in the Corning Ware dish and drizzle honey about the leading of the fruit.
•Sprinkle the leading of the fruit (masking the leading) with the flour and spice combination.
•Spray coconut oil (or place little bits of butter) about the leading.
•Bake for close to forty-forty five minutes until topping is golden and apples and cranberries (or cherries) are effervescent.
•Serve heat with vanilla bean ice product or whipped product topping.

**If you cannot uncover cranberries, you can substitute two c. new or dim cherries (in a jar, draining liquid) or blueberries.

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