[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.

This is Homemade Cranberry Sauce Recipe made with orange juice and it contains no added sugar so I consider it a healthy alternative. After tasting this wonderful sauce you will probably fell in love with it and you will prepare it not just once in a year – for Thanksgiving – but many times over (or at least when cranberries are available…). We are able to prepare this cranberry sauce because Mother Nature is so good for us and even at this time of the year She gives us berries. And not just some berries but CRANBERRIES which are loaded with vitamins. Cranberries are great as addition to a healthy diet in colder season of the year. You can make so many different healthy dishes with them such as juices, salads, sauces or desserts. It is hard to imagine Thanksgiving without cranberry sauce.
To prepare this sauce you will only need three ingredients that are easily available in any grocery store. This cranberry sauce doesn’t call for adding sugar – you could actually call it sugar free (to some extent) as it contains only natural sugar from fruits that makes this a healthy recipe. To give it sweet taste I add stevia extract powder. Process of preparation is extremely easy – It will take only few minutes to make this sauce so that means less stress for you on a Thanksgiving day and more valuable time for yourself (so you can spend it looking for other cooking advices and instructions ). This is vegetarian as well as a vegan recipe and I hope you will love it as much as I do. If you enjoyed this video please let me know in comments below. Bon Appetit!

Link to this recipe: https://youtu.be/zgbYmYZO798

Vegan recipes:
Banana Oatmeal Cookies: https://youtu.be/W756vyC1Yro
Butternut Squash: https://youtu.be/LJ50B6DayOQ
Pumpkin Soup: https://youtu.be/pefziGzSUx0
Colorful Baked Potatoes For Thanksgiving Dinner: https://youtu.be/eu-Jgod_5wQ
Fennel Salad: https://youtu.be/wFuZQlZS4no
Chia Seed Pudding: https://youtu.be/XFWhwZ9D81g
Mushroom Sauce: https://youtu.be/U6l3-EgOj8w
Avocado Mousse: https://youtu.be/D6LTyGp1glE

Other homemade recipes:
Banana Muffins: https://youtu.be/IPk6oaogCOQ
Pumpkin Pie: https://youtu.be/Xgs3IFLPm7s
Pumpkin Pancakes: https://youtu.be/SHPUEGavI7s

Daytime TV Theme by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Source: https://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100265
Artist: https://incompetech.com/

#cranberrysauce #veganrecipes #vegan #recipe #vegetarianideas #vegetarianrecipe #healthyrecipes #thefoodnut

Pumpkin pie is perfect for your family dinner. It is not too sweet, and candied ginger adds interesting spicy flavor. It is a great dish for autumn or winter teatime. Pumpkin, ginger and oat biscuits is amazing combination for delicious pumpkin dessert.

Ingredients

640 grams (23 oz) Musquee de Provence pumpkin (or you can use butternut pumpkin)
2 eggs
Sugar (around 3-6 tbsp)
Half cup heavy cream
½ nutmeg (grounded)
3 cloves (grounded)
1 tsp cinnamon powder
150 grams (5,3 oz) melted butter + extra for greasing
250 grams (9 oz) oat biscuits
1 tbsp ginger powder

3 cm ginger root
Half cup of water
5 tbsp sugar

11 inch (28 cm) tart pan

Instructions:

1. First, remove seeds from pumpkin. Do not through away, you can bake them and eat. Pumpkin seeds are very healthy.
2. Slice pumpkin and place it on the baking tray. Bake in preheated oven 180 °C or 350 °F until soft – about 30 minutes, depending on how thick your pumpkin slices are. Let it cool.
3. While your pumpkin is baking, crush oat biscuits in food processor.
Add 1 tbsp of ginger powder, mix, then add your melted butter, mix well.
4. Grease your tart pan with butter or use cooking spray. Make a shell from your biscuit mixture. Bake in preheated oven 180 °C or 350 °F for 10 minutes.
5. Peel ginger root, cut into slices. Cover ginger with water. Cook on medium heat until soft, about 20 minutes, then separate from the water. Add 3 tbsp sugar to softened ginger. Heat the ginger in the pan with sugar and half of ginger water that you extracted previously. Cook, stirring frequently, until water evaporates and sugar becomes browned – that is your candied ginger.
6. To make filling, separate baked pumpkin from skin. Blend the pumpkin until smooth. In a separate bowl whisk 2 eggs, add them to the pumpkin puree, blend until combined. Add a half cup heavy cream, blend. Add ground spices – cloves, nutmeg and cinnamon. Add sugar to your taste. Blend to combine.
7. Pour pumpkin mixture on your baked shell. Place the tart in the preheated oven 180 °C or 350 °F for 40-50 minutes until filling looks firm.
8. Garnish with candied ginger.