[Latin Name] Vitis vinifera L..

[Plant Source]from China

[Appearance]Dark reddish brown to purple powder

Plant Part Used:Fruit

[Particle size] 80 Mesh

[Loss on drying] ≤8.0%

[Heavy Metal] ≤10PPM

[Pesticide residue] EC396-2005, USP 34, EP 8.0, FDA

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

[Introduction:]

Grape Juice concentrate extract  powder is another powerful antioxidant. It strengthens and protects living tissue and aids in circulation. It is a super antioxidant, 20-50 times more powerful than vitamin C, E and beta-carotene. As we age, our bodies produce less antioxidant to combat the aging process and therefore need to supplement with these. Grape seed extract contain natural bioflavonoids called proanthocyanidins which help support the health of the cell membranes from free radical damage. It also provides cardiovascular protection by preventing oxidation of lipoproteins, making them less likely to stick to blood vessel walls.

[Main Function]

1) Flavors in seasoning packets for raspberry juice powder keep the original flavors

2) Colors in ice cream, cakes for beautiful brown color of raspberry juice powder

3) Also can be applied in drink mix, infant food, dairy product, bakery, candy and others

[Application ]

• Add to water and ice for a crisp, refreshing vitamin water

• Add to electrolyte water for an all-natural sports drink

• Prepare a “simple syrup” by adding to an all-natural sweetener and water, use it to flavor mixed drinks or make shaved ice creations

• Add powder to baked goods such as cakes, cupcakes, muffins and cookies

• Add to vegetable juices

• Stir into plain yogurt

• Stir into ice cream

This is how I do it. You don’t need to do it this way you can do it like the directions below if you want.

You probably don’t have a good vacuum chamber at home, but you almost certainly have a refrigerator. If you don’t mind waiting a week you can experiment with freeze drying at home using your freezer.
For this experiment you will need a tray, preferably one that is perforated. If you have something like a cake-cooling rack or a metal mesh tray that is perfect. You can use a cookie sheet or a plate if that is all that you have, but the experiment will take longer.
Now you will need something to freeze dry. Three good candidates are apples, potatoes and carrots (Apples have the advantage that they taste OK in their freeze-dried state). With a knife, cut your apple, potato and/or carrot as thin as you can (try all three if you have them…). Paper thin if you can do it. The thinner you cut, the less time the experiment will take. Then arrange your slices on your rack or tray and put them in the freezer. You want to do this fairly quickly, or your potato and/or apple slices will discolor.
In half an hour look in on your experiment. The slices should be frozen solid.
Over the next week look in on your slices. What will happen is that the water in the slices will sublimate away. That is the water in the slices will convert straight from solid water to water vapor, never going through the liquid state (this is the same thing that mothballs do, going straight from a solid to a gaseous state – mothballs are the only thing in a normal person’s life that sublimate naturally). After a week or so (depending on how cold your freezer is and how thick the slices are) your slices will be completely dry. To test apple or potato slices for complete drying, take one slice out and let it thaw. It will turn black almost immediately if it is not completely dry.
When all of the slices are completely dry, what you have is freeze-dried apples, potatoes and carrots. You can “reconstitute” them by putting the slices in a cup or bowl and adding a little boiling water (or add cold water and microwave.) Apples you can eat in their dried state, or you can reconstitute. What you will notice is that the reconstituted vegetables look and taste pretty much like the original! That is why freeze drying is a popular preservation technique.

Today, we show you how to make a super tasty vegan cheesy broccoli casserole which is low in salt and tasty!

Our special low sodium products we used are:
-Imagine Organic Vegetable Broth “Low Sodium” (140mg per 1 cup)
-Eden Organic Garbanzo Beans “No Salt Added” (30mg per 1/2 cup)
-Tofutti Better Than Cream Cheese (120mg per 2 tablespoons)

*The rest of the ingredients we used are little to no sodium
**Although the MorningStar crumbles and Daiya cheese are not as low sodium they do give the dish nice flavor and extra protein.

Recipe

Serves: 8

Ingredients:

1½ cups uncooked long grain brown rice or your preferred rice
1 package MorningStar Crumbles
1 quart vegetable broth (divided into 3 cups and 1 cup)
1-2 tablespoons olive oil
½ cup chopped white onion
½ cup chopped green pepper
3 cups chopped fresh or frozen broccoli
5-10 basil leaves as desired (optional)
¼ cup water
1 (15-ounce) can chickpeas, drained and rinsed
1 (8-ounce) container chive and garlic imitation cream cheese
**You can buy regular imitation cream cheese and season it with chives and garlic powder
1 cup vegan shredded cheddar cheese, plus more for the top
¼ teaspoon salt
¼ teaspoon ground black pepper

Directions:

1. Cook the rice according to the directions on the box using the 3 cups of vegetable broth instead of water. You can use a rice cooker or a large pot to cook the rice. Set aside.

2. Preheat oven to 350º F and lightly grease a 9″ x 13″ casserole dish. Set aside.

3. Meanwhile, in a large pot, heat the olive oil over medium-high heat.

4. Add the onions, green peppers and broccoli; stir for 1 minute or until tender.

5. Add ¼ cup water, cover and continue to cook for an additional 5 minutes stirring once or twice or until broccoli and onion are tender and heated through.

6. Remove the pot from the heat and add remaining ingredients including the cooked rice and remaining 1 cup vegetable broth, stirring to combine. Stir in extra seasoning as desired.

7. Spread mixture into prepared dish and sprinkle with extra vegan shredded cheese. Bake in preheated oven for 15-20 minutes or until cheese is melted.

Eat and Enjoy!!