[Latin Name] Tagetes erecta L

[Plant Source]fromChinal

[Specifications] 5%~90%

[Appearance] Orange Yellow fine powder

Plant Part Used: Flower

[Particle size] 80 Mesh

[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

Introduction

Marigold flower belongs to compositae family and tagetes erecta. It is an annual herb and widely planted in Heilungkiang, Jilin, Inner Mongolia, Shanxi, Yunnan , etc.The marigold we used comes from Yunnan province. Based on the local situation of special soil environment and lighting condition , the local marigold have characteristics like growing fast,long flowering period ,high productive capacity and adequate quality.Thus, the steady supply of raw materials, high yield and reduction of cost can be guaranteed.

Products function

1).Protect skin from the harmful solar ray.

2).Protect skin through reducing the risk of macular degenration.

3).Prevent cardiopathy and cancer and resist arteriosclerosis.

4).Prevent retina against oxidation when absorb light

5).Anti-cancer and preventing diffuse of cancer cell

6).Promote eyes’ health

Usage

(1)Applied in pharmaceutical health care product field, it is mainly used in vision care products to alleviate visual fatigue, prevent macular degeneration,and protect the health of eye

(2)Applied in cosmetics, it is mainly used to whitening, anti-wrinkle and UV protection.

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These are not your Grandma’s pancakes! This is a perfect Saturday morning breakfast treat packed with antioxidants to boot. Your kids will love them too! Dr. Josh Axe walks you through his signature Pumpkin Blueberry Pancakes on this episode of Transform Your Kitchen.

Ingredients:
1 tbsp. , grass-fed butter, ghee, or coconut oil
2 , free range eggs
1/2 c. coconut milk
1/2 c. canned pumpkin
1 c. gluten free pancake mix
1/2 c. fresh or frozen blueberries
1 tsp. cinnamon
1 tsp. vanilla extract

Directions:
Heat butter, ghee, or oil in skillet on stove on medium/high heat.
Combine wet ingredients in a bowl (except blueberries).
Whisk in dry ingredients carefully to avoid clumping.
Stir in blueberries.
Heat Coconut oil in pan over medium heat.
Pour approximately 1/3 cups of batter per pancake until pan is full.
Cook pancakes for about three minutes on medium heat, until bubbles form on top of batter and begin to pop. Flip pancakes and repeat cooking.
Serve warm with blueberries and maple syrup or raw honey.
Health Benefits:
Eggs: high quality source of protein. Egg yolks contains nutrients, such as choline and lecithin, and can help naturally lower cholesterol levels and cleanse arteries.
Coconut milk: healthy source of fat, contains CLA (conjugated linoleic acid), which helps the body burn fat and lose weight.
Pumpkin: full of beta carotene, powerful antioxidant, promotes eye and skin health
Blueberries: very high in antioxidants, vitamins, and minerals, great source of fiber
Gluten free flour: easier to digest, lower glycemic index

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