[Products Name] Bee pollen

[Specification]

Tea bee pollen

Mixed bee pollen

Pure Rape bee pollen

Bee pollen Extrac

[Gerneral feature]

1. Low antibiotics;

2.Organic certified by ECOCERT, according to EOS & NOP organic standard;

3.100% pure natural bee pollen, no additives;

[Introduction]

Bee pollen is the pollen agglomerate which was collected from plant and processed by bees, and was called almighty nutrition food, concentrated natural drug storeroom, to be taken orally cosmetic, concentrated amino acid etc, bee pollen is the gem of human natural food.

Pollen can be harvested by the beekeeper from the bees as they enter their hive. It is then cleaned and either dried or frozen before being included in natural remedies and food supplements.

[Functions]

Bee pollen can enhance body colligate immunity function, prevent from caducity, hairdressing, prevent from cardiovascular virus, prevention and cure prostate virus, adjust intestines and stomach function, adjust nerve system, accelerate sleep, cure other viruses assistant such as anemia, diabetes, improve memory and the balk of menopause.

Pollen can be used as Honey Bee Pollen .Honey Bee Pollen is a mixture of bee pollen (milled), royal jelly. It is a liquid product and the recommended dose is 2 teaspoonful per day preferably with breakfast.

Pollen contains no additives or preservatives. It is suitable for all ages, but particularly those who have a hectic lifestyle, or older people who are in their advanced years and would benefit from a pleasant tasting, easy to take liquid product with added important vitamins which they might not be getting in their normal diet.

Most people take this on a regular basis as a breakfast supplement. It can provide a boost to a general feeling of well being for those feeling below par. Not only does it impart the effect of royal jelly but the pollen is extremely nutritious containing many amino acids and proteins.

[Application] It was widely used in health tonic, health pharmacy, hairdressing and cosmetic area.

Here at the Kenmore Live Studio meet Chef Ariel Bagadiong of Aja Restaurant, Chef Kari Karch of the Kenmore Live Studio, Amber Gibson of Joonbug.com, and Chef Enrique Cortez of La Taberna Tapas, judges for the Mole Meltdown edition of Cooking Combat.

Chef Paco Ruiz of Caoba Grill then demonstrates how to prepare mole shrimp and grilled tilapia enchiladas, and Cory Morris of Mercat a la Planxa demonstrates how to prepare Oaxacan Mole Wrapped Duck Confit Enchiladad, with Queso Requeson and a Pumpkin Seed and Raisin Escabeche. Watch to learn how to prepare two delicious mole dishes from expert chefs!

Host Cody Gough also demonstrates how to do an awesome job playing “balero,” which Chef Paco refers to as “Mexican Playstation,” by helping audience members hone their balero-playing skills. Watch and learn how to play with a traditional Mexican toy!

The judges then present the results of the Mole Meltdown edition of Cooking Combat. Watch to see who won this special Mole Meltdown edition of Cooking Combat!

Click the “Like” button to become our fan at https://www.facebook.com/Kenmore to find the rest of the recipes from this competition and to see other cooking competitions, recipe videos, full shows, and more.

Recipe: Mole with shrimp and grilled tilapia, enchiladas style
Chef: Paco Ruiz
Serves: 10-12 people

Ingredients:
A total of 28 ingredients:
chile ancho 90 gr
chile pasilla 80 gr
chile pasado 30 gr
chile mulato 15 gr
chile cascabel 10 gr
chile morita 1 gr
green bell pepper 40 gr
onion 30 gr
fresh garlic 12gr
tomato 40gr
plantains 50 gr
animal crackers 50 gr
ground cinnamon 2 gr
almonds 30gr
nuts 30gr
raisins 20 gr
dry prunes 40 gr
pumpkin seeds 15 gr
peanuts 15 gr
sesame seeds 10gr
abulelita chocolate 40 gr
fried tortilla 2ea
Coca cola 7 oz
Negra modelo beer 5 oz
Chicken stock 2 TBS
salt to taste
brown sugar 35 gr
Water 65 oz
oil

Method:
First, sautee all the the chiles, then toast sesame seeds and pumpkin seed, no oil. Set aside.
Sautee the plantains and the animal crackers with 5oz of oil until golden brown. Set aside.
In a hot pan sauteed with 5 oz oil, add the onion, garlic, tomato, almonds, nuts, peanuts, raisins, prunes, and cook until golden brown.
Add the sesame seed and pumpkin seed, then the beer and the coke. Cook until boiling. After the boiling point, add all the chiles, then add the plantains, crackers, cinnamon, and chocolate. Continue to cook until boiling or until the chiles are soft. After everything is cooked and soft, transfer to a blender and blend until you have a smooth and creamy liquid. Then transfer to a pot, add 4 oz oil, and continue to cook until you get a thicker sauce. Add salt, chicken stock, brown sugar, and water.

—

Recipe: Oaxacan Mole Wrapped Duck Confit Enchiladas, with Queso Requeson and a Pumpkin Seed and Raisin Escabeche
Chef: Cory Morris

Oaxacan Mole Enchilada Ingredients:
Ancho chiles – 25 g
Nora chiles – 25 g
Hot water – 100 g
Garlic cloves – 12 g
Roasted garlic – 25 g
Sesame seeds – 50 g
Stale baguette – 25 g
Corn tortillas – 25 g
Marcona almonds – 22 g
Raisins – 15 g
Canela stick, 4″ long – 1 ea
Cloves – 1 ea
Allspice berries – 1 ea
Thyme sprigs – 2 ea
Chopped onion – 125 g
Small dice green plantain – 50 g
Lard – 62 g
Tomatillos – 37 g
Tomatoes – 56 g
Mexican chocolate – 25 g
Kappa Carrageeneen – 14 g

Method:
Fry and soak the ancho chiles and nora chiles in hot water for 20 minutes. Place in blender and puree with soaking water.

Dice and fry stale baguette until golden

Using half of the lard at the lowest temperature, fry the marcona almonds, raisins, canela stick, cloves, allspice berries, chopped onion and green plantain until onions are soft.

Place tomatoes, tomatillos and friend nut/herb/spice mixture into a vita prep and puree until smooth, adding enough water to keep the blades moving. Heat remaining lard in a large saucepot. Add all the blended ingredients (minus chili puree) and cook over low heat for 45 minutes. Add chili puree and cook for 1 hour. Add chocolate and stir until melted. Strain through a fine mess strainer, season with salt and sugar to taste. Bring mix back to a boil and add kappa carrageenen. Cook for 2 minutes and pour on to a half sheet tray to cool (make sure mixture is hot). Once cool, cut into 4 in X 4 in sheets and stuff with duck confit and cheese.

Garnish with pumpkin seed and raisin escabeche.

Pumpkin Seed Mole Brittle Ingredients:
Granulated sugar – 400 g
Corn Syrup – 275 g
Water – 200 g
Pumpkin seeds – 150 g
Whole butter – 23 g
Cumin – 7 g
Dark Chili Powder – 7 g
Cocoa powder – 60 g
Chayane powder – 0.5 g
Sea salt – 2 g

Method:
Go to https://www.facebook.com/Kenmore to see the rest of this recipe!

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Before the white man medicine came into existence, herbs, tree roots and leaves were some of the things used as medicine to cure sickness. It is popularly known as ‘Agbo’ (herbal medicine) in Nigeria.

BattaBox presenter Timothy interviews this interesting Herbal Medicine (Agbo) seller, who sells different types of Agbo and jedi jedi medicine to solve all sorts of sexual problems, back aches and many other ailments.

“Sex is more important than food for women,” she continues

Most of the herbs have been given funny names with deep Yoruba meanings like – Mawoboniran , Sobonton, Ponkriyon, Tiroboye etc

“Any man who uses ‘Sobonton’ , his manhood would be active,” says the Agbo seller

What particularly makes her unique is her style of marketing and how she sells and explains her products in a funny manner. Although she couldn’t speak English but her Yoruba spoke volumes.

“The penis is a car wash to the vagina,” she explains in Yoruba

A lot of people today still do not believe in western medicine but would take Agbo instead in case of any ailment.

“All her herbs are working perfectly,” says one transporter who drinks the agbo regularly

Watch and enjoy!!!

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