[Latin Name]  Citrus aurantium L.

[Specification] Synephrine 4.0%–80%

[Appearance] Yellow brown 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 Citrus Aurantium]

Citrus aurantium L, belonging to the family Rutaceae, is widely distributed in China. Zhishi, the Chinese traditional name for Citrus aurantium, has long been a folk medicine in traditional Chinese medicine (TCMto improve indigestion and help stimulate the Qi (energy force).

[Function]

1. Have the function of antioxidant, anti-inflammatory, hypolipidemic, vasoprotective and anticarcinogenic and cholesterol lowering actions.

2. Have the function of inhibiting following enzymes: Phospholipase A2, lipoxygenase, HMG-CoA reductase and cyclo-oxygenase.

3. Have the function of improving the health of capillaries by reducing the capillary permeability.

4. Have the function of reducing hay fever and other allergic conditions by inhibiting the release of histamine from mast cells. The possible activity of hesperidin could be explained by the inhibition of polyamine synthesis. (bitter orange extract)

FULL THAI RECIPE

https://www.facebook.com/media/set/?set=a.571573369523376.140365.457251584288889&type=3

FULL ENGLISH RECIPE BELOW

Blueberry Rare Cheese

Ingredients
4 8 cm tart mold, 3 cm height
Parchment paper
40 grams blueberry jam
16-20 blueberries
Pate Sucree tart flour
Blueberries, blueberry jam, whipping cream and icing sugar for decoration

Pate Sucree tart dough’s ingredients
35 grams unsalted butter (softened)
25 grams icing sugar
20 grams yolks
60 grams cake flour
½ tsp vanilla extract

Fresh cream cheese’s ingredients
3 grams gelatin sheets
100 grams cream cheese
30 grams brown sugar
50 grams milk
15 grams water
5 grams lemon juice
80 grams whipping cream

Steps
Tart dough
1. Add butter in a mixing bowl. When the butter softened, add icing sugar and whisk until the butter turns white.
2. Add beaten yolks little by little, don’t whisk too fast so that the butter keeps united.
3. Add sifted cake flour little by little. Mix by spatula till the flour combined. Add vanilla extract and mix in.
4. Wrap tart dough with plastic wrap. Refrigerate for 2 hours.

Tart
1. After bring the dough out from refrigerator, set aside for 10 minutes to relieve the coldness. Knead the dough into 2 mm thickness. Cover tart dough inside the mold. Using fork, stab all over the bottom of the dough in the tart mold. Refrigerate for 15 minutes.
2. Bring the tart dough out of the refrigerator. Place a parchment paper inside the mold. Fill with nuts or rice. Bake for 10 minutes. After baked, remove nuts and parchment paper. Bake again for 5-7 minutes or until the bottom of the dough is done. Remove the mold and set aside.
3. Soak gelatin sheets in cold water until softened. Melt the gelatin in a pot of water. Lay aside.
4. To make fresh cream cheese; set cream cheese at room temperature, wait until softened. Add sugar and whisk to mix in. Add milk little by little so the cheese will not separate from each other. After well combined, add dissolved gelatin, water, lemon juice and formed whipped cream. Pile them up with spatula and set aside.
5. Add 10 grams of blueberry jam and 4 blueberries in cooked tart. Add fresh cream cheese and refrigerate for a while.
6. Decorate the tart with blueberries, blueberry jam and whipping cream. Top with icing sugar.

I went to Jungle Cafe this past weekend and wanted to recreate this awesome squash salad but I had no squash and the other ingredients so I made my version! Here’s the recipe:

Two medium sweet potatoes, diced
One avocado, diced
One bag of mixed greens (4 cups)
A handful of pumpkin seeds
A drizzle of EVOO
1/2 tsp salt
1/2 tsp pepper
1/4 tsp onion powder
A dash of cinnamon

1. Rinse the diced sweet potatoes and drain.
2. Season the potatoes with the seasonings above.
3. Massage the potatoes all seasonings are mixed in well.
4. Roast the sweet potatoes for 20 minutes at 400 degrees.
5. Make sure they are a bit al dente (not too mushy)
6. In a skillet with a drizzle of olive oil, sauté the potatoes and brown.
7. Let me cool a bit then place the warm potatoes and avocados on top a bed of freshly rinsed greens.
8. Take a handful of pumpkin seeds and sprinkle on top.
9. Top with Goddess dressing and enjoy!

Makes 3-4 servings

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ABOUT BERRY:
Lacresha Berry, better known as Berry, is a singer/songwriter, actress, poet, educator, and writer from Queens by way of Lexington, Kentucky. She received her BA in Theatre from the University of Kentucky. She honed her playwriting skills there and went on to produce three one woman shows since 2002. Her latest one woman show, “Browngirl. Bluegrass.” documents her life as a brown girl coming of age in the bluegrass state of Kentucky. She’s performed all over the country with the show as well as singing and hosting with The Inspired Word weekly series. When she’s not performing, she’s teaching spoken word to ninth graders in the Bronx and Global History Regents Prep to her awesome juniors and seniors in Harlem. She currently writing her debut novel, “Seeing Janelle” and her next one woman show, “Tubman” For more information, visit www.berryandcompany.com

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