[Products Name]  Propolis block, pure propolis, raw propolis

[Specification]  Propolis content 90%,95%

[Gerneral feature]

1. Low antibiotics

2. Low PAHs, can approve to 76/769/EEC/German:LMBG;

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

4.Pure natural propolis;

5.High content of flavones;

6.Low temperature extracted, retain high activity of all nutritions;

[Packaging]
1. 1kg/aluminum foil bag, 20kgs/carton.

[How to get it]

First, we collect raw propolis from beehives, then extract by low temperature with ethanol. Filter and concentrate, we get the pure propolis block at 90% to 95%.

[Introduction]

Propolis comes from the substance like natural resin, which is collected by the bees from exudates of plants branches and bud the chemical substances of Propolis are found to be various, such as beeswax, resin, incense lipids, aromatic oil, fat-soluble oils, pollen and other organic matter. Studies have shown that the source of propolis resin in material has three types: bees collected plants secreted fluid, secretion in vivo metabolism of bee, and involvement in the process of forming the material.

We can supply Propolis Extract with food-grade and medicine-grade .The raw materiall is came from non-polluting food grade propolis .Propolis extract was made of high-grade propolis. It maintains the propolis effective ingredients during the procedure of extraction under constant low temperature , taking off the useless substances and sterilization.

[Function]

Propolis is a natural product processed by bees mixed with glutinous and its secretion.

Propolis contains more than 20 kinds of useful flavonoids, rich vitamins, enzymes, amino acids and other microelements, etc. Propolis is called “purple gold” owing to its valued nutrients.

Propolis can remove free radical, lower blood sugar and blood fat, soften blood vessels, improve micro-circulation, enhance immunity, anti-bacteria and anti-cancer.

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Butternut Squash & Apple Soup
1 tbsp oil
1 white onion, finely diced
1 butternut squash, peeled, seeded and chopped
2 carrots, diced
3 apples, diced
4-5 cups vegetable broth
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp allspice
salt and pepper to taste

In a large soup pot heat oil over medium-high heat. Add onion and sauté for 3-4 minutes. Add remaining ingredients and bring mixture to a boil. Reduce heat to medium, cover and simmer for about 20 minutes or until all of the veggies are soft and cooked through. Remove the pot from the heat. Using an immersion blender, gently blend the soup until it’s nice and smooth.
Serve immediately or store in the refrigerator for up to 5 days.

Whole Roasted Chicken
1 4lb chicken
1 lemon, halved
1 tbsp olive oil
2 tsp garlic powder
2 tbsp sage leaves, finely chopped
salt and pepper to taste

Place chicken in a roasting pan and stuff with lemon halves. Drizzle olive oil over chicken and then season it with garlic powder, sage, salt and pepper.
Bake at 400ºF until chicken reaches and internal temperature of 165°F on a meat thermometer. To get a crisp, golden skin, broil for the last 10 minutes.
Serve immediately or store in the refrigerator for up to 3 days.

Autumn Inspired Quinoa
2 tbsp olive oil
2 tbsp balsamic vinegar
1 tsp maple syrup
salt and pepper to taste
3 cups cooked quinoa
2 apples, diced
1 lemon, juiced
1/2 cup dried cranberries
1/2 cup pumpkin seeds
1/2 cup crumbled goat cheese

In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, salt and pepper. In another bowl, combine apples with lemon juice to prevent them from browning. Or, leave apples out until just before eating.
In a large bowl, combine cooked quinoa, cranberries, pumpkin seeds and apples. Add dressing and toss well. Top with crumbled goat cheese.
Serve immediately or store in the refrigerator for up to 4 days.

Roasted Root Vegetables
2 red skinned potatoes, diced
1 small rutabaga, peeled and diced
2 parsnips, peeled and diced
2 carrots, peeled and diced
1 red onion, cut into eighths
2 tbsp olive oil
2 tbsp red wine vinegar
1 tsp garlic powder
2 tsp dried thyme
salt and pepper to taste

In a large roasting pan, toss vegetables with olive oil, red wine vinegar, garlic powder, thyme, salt and pepper. Roast at 375ºF for approximately 45 minutes, tossing once or twice, or until golden and cooked through.
Serve immediately or store in the refrigerator for 4-5 days.

Roasted Beet Salad
6 beets, trimmed https://bit.ly/1dwGF4D
¼ cup olive oil
3 tbsp balsamic vinegar
1 tsp maple syrup
1 tsp Dijon mustard
salt and pepper to taste
5 cups kale, finely sliced or 5 cups baby kale left whole
¼ red onion, finely sliced
½ cup toasted walnuts
½ cup blue cheese or goat cheese, crumbled

Wash beets and dry them thoroughly. Coat each with oil, wrap individually in foil and roast at 375°F for approximately 1 hour, or until fork tender. Once cooked, remove beets from the oven and allow to cool in the tinfoil. Once cool, use paper towel to gently peel away the skin. Dice the beets up and set aside.
In a small bowl whisk olive oil, balsamic vinegar, maple syrup and Dijon mustard. Divide dressing into each of 5 jars. Layer in beets, kale, red onion, walnuts and blue cheese.
Serve immediately or store in the refrigerator for 3-4 days. Shake well before enjoying.

Pumpkin Breakfast Cookies
2 ripe bananas
½ cup nut or seed butter
¼ cup maple syrup
½ cup pumpkin puree
2 cups cooked quinoa
1½ cup rolled oats
2 tsp pumpkin pie spice – https://thedomesticgeek.com/archives/721
12 pecan halves

In a large bowl, mash banana with a fork. Mix in nut/seed butter, maple syrup and pumpkin puree. Add quinoa, rolled oats and spices. Spoon mixture onto a parchment-lined baking sheet topping each cookie with a pecan half. Bake at 375ºF for 20 minutes.
Store in the refrigerator for up to 5 days.

Autumn Trail Mix
¾ cup roasted salted almonds
¾ cup roasted cashews
½ cup dried apples
¼ cup dried cranberries
¼ cup pumpkin seeds
1 tsp cinnamon

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