[Latin Name] Sambucus nigra

[Specification] Anthocyanidins15% 25% UV

[Appearance] Purple 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 elderberry extract?]

Elderberry extract comes from the fruit of the Sambucus nigra or Black Elder, a species found in Europe, Western Asia, North Africa, and North America. Called “the medicine chest of the common people,” Elder flowers, berries, leaves, bark, and roots have all been used for centuries in traditional folk medicines.Elder fruit contains vitamins A, B and C, flavonoids, tannins, carotenoids, and amino acids. Elderberry is believed to possess therapeutic uses as an anti-inflammatory, diuretic, and immuno-stimulant.

[Function]

1. As medicine raw material: It can promote the healing of gastrointestinal ulcers; It can be used for acute and chronic hepatitis and hepatitis evocable hepatomegaly, hepatocirrhosis; promote the healing of liver function.

2. As foodstuff colorant: Widely used in cakes, beverage, candy, ice cream etc..

3. As chemical raw material for daily use: Widely used in many kinds of green medicine toothpastes and cosmetics.

Meatballs make a healthy & nutritious dinner plus Scooby Doo inspired crunchy pumpkin cookies. 2 part video series.

Part : Recipe for Beef Meatballs

Tools and Equipment:
Frypan
Ice cream scoop for uniform size
Large mixing bowl
Wooden spoon

Ingredients:
500 grams lean beef mince
1 egg beaten
1 cup whole wheat breadcrumbs – - 90g/3oz
1 tbpn flour
½ cup Kale finely chopped – 45grams/2oz
½ cup Grated carrot – 45grams/2oz
2 tbpn grated low fat cheese
1 tspn Fish Oil
1 beef stock cube crumbled — or 1 tspn beef stock powder — good quality no additives
Olive oil

Directions:

1/ Combine all ingredients in large mixing bowl.
2/ Thoroughly mix to combine.
3/ Form into meatballs using ice cream scoop and rolling each ball in flour. If mixture is too wet add a little more flour — if too dry add a little water.
4/ Add a few meatballs at a time to the frypan and keep them moving.
5/ Cover pan and cook on medium heat for 15-20 mins or until cooked through. A few minutes before they are finished, top with a dollop of grated cheese and press onto each meatball.
5/ Allow to cool

Tip:
Store leftovers in the fridge or freeze in plastic sealed packs for easy portion control use.
These meatballs have a hearty beef flavor and a great meaty smell. Topped with a dollop of tasty low fat cheese your pooch will love these power packed meatballs.

Part 2:

Recipe for Scooby Doo Pumpkin Treats

Scooby Doo Pumpkin Seed Treats (Daunting Doggie Treats)
1 ½ cups flour – plain (all purpose) – 175g/6oz
1 cup rice flour – 90g/4oz
1 cup rolled oats – 90g/3oz
2 tsp baking powder
1 tsp ground cinnamon
2 tbsp sunflower oil
110 g / 4oz / ½ cup pumpkin, cooked and mashed
60g/2oz/1/4 cup smooth sugar free peanut butter
Water
Pumpkin seeds
Directions:
1/ Preheat oven to 325*F / 160*C / (140*D fan)
2/ Line a large baking tray (sheets) with non stick baking/parchment paper
3/ Stir together the plain all purpose flour, oats, baking powder and cinnamon in a mixing bowl
4/ Beat together the oil, pumpkin and peanut butter until smooth
5/ Make a well in the centre of the dry ingredients and pour in the pumpkin mixture and stir well and gradually add enough water to make a firm soft dough.
6/ Turn the dough out onto a floured surface and knead until no longer sticky. Roll out the dough. Cut into shapes with cookie cutter.
7/ Place on the baking tray and press in the pumpkin seeds.
8/ Bake 25 minutes.
9/ Turn the oven off and leave the treats in oven until cold.
Makes 15-20 treats
If dough is too sticky to roll – slowly add more flour onto the dough ball.
Store in airtight container. Cannot be frozen.
Utensils
Baking tray lined with parchment paper
Wooden spoon
Large mixing bowl.

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Measurement Ingredients Converter – https://alldownunder.com/australian-convert/measurement-chart.htm

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Music Credits: “Sound Off’ by the Jingle Punks – Used with permission from the YouTube Audio Library
Music Credits. “Crossover” original track by Trent Kelly – Used with permission

Round Chia and Flax Seed Crackers with Pumpkin, Sunflower and Sesame Seeds ~ Gluten Free

For a Printed copy of this Recipe please check my Blog: https://sharingglutenfreerecipes.blogspot.com/2013/11/round-chia-and-flax-seed-crackers-with.html

For more recipes and tidbits please join me on my
Facebook Gluten Free Page:

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Round Chia and Flax Seed Crackers with Pumpkin, Sunflower and Sesame Seeds ~ Gluten Free
In a large bowl combine with a fork:
½ Cup Chia Seeds
½ Cup Ground Flax Seed Meal
½ Cup Unsalted Roasted Pumpkin Seeds
½ Cup Unsalted Roasted Sunflower Seed
½ Cup Sesame Seeds
¼ tsp. Salt (If using Salted Seeds skip adding the Salt)
1 Cup Water
Mix together until combined and let sit for 10 Minutes, if the mix is to dry add a little more water.
As the mixture sits it will thicken.
(Optional if you would like to add any herbs/spices add them in with the seeds before you add the water)
Line a cookie sheet with a Sil-pat Baking mat or Parchment Paper.

I used a Cookie Scoop #50 to evenly measure out the Cracker Rounds. Use any size of your choice.
Place the scoops onto the Prepared Cookie Sheets.
Use a small piece of Wax Paper,, Place the wax paper over one of the scoops. Use a Small Plastic Container or cup and Flatten the Crackers into Rounds

Bake in a Preheated 325* Oven

Bake for 30 minutes
Turn the Crackers over and continue baking about 10 more minutes or until done.

Depending on how thick you make your crackers and how much liquid you add will determine how long they take to bake.

I removed any crackers that were nice and crispy and placed on a wire rack. I continued baking the last few crackers a few more minutes. Make sure they are dry and not moist when you touch them. If you made them very thick.. you can turn your oven down to 300* to make sure they are completely dry.

Cool them completely on a wire rack before storing in a container. These stay fresh for a couple of weeks in an air tight container.

https://www.bobsredmill.com/

Silpat Baking Mat: Silpat: The Original Non-Stick Mat https://silpat.com/

Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software