[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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Best thing about granola is how versatile it is. You can make your own mix with your favorite nuts, seeds, and dried fruits. This recipe can also be varied by alternating with pecans, cashews, macadamia or Brazil nuts in whatever combination you want. The dried fruits used can also be varied. Endless possibilities, with each batch being unique from the previous one.

With no honey, butter, or other animal products, this granola is 100% vegan.

I didn’t add flax, chia or hemp seeds because to me they tend to get “lost in the shuffle” because they’re so small. You could definitely add them if you prefer. I just drizzle them on the dish directly when serving, to make sure I get the amount I want per serving.

Ingredients:
1/2 cup almonds
1/2 cup walnuts
1/2 cup pistachios
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/2 cup dried cranberries
1/2 cup raisins
2/3 cup dried unsweetened coconut flakes
1 tsp. pumpkin spice
1/2 tsp. cinnamon
1/2 tsp. cardamom
1/4 cup raw agave nectar
1/4 cup maple syrup
1/2 cup vegetable oil (here I used 1:1 sunflower and walnut oils)
1 tsp. vanilla

I pulse the nuts and seeds one at a time because they’re all different sizes, and I don’t want to end up with the smaller ones getting too pulverized because of extra pulses to get the larger ones down to the size I want. If this isn’t an issue for you, you could definitely dump everything in a food processor and pulse-chop all at once. Either way, you don’t want to end up with nut and seed powder instead of granola.

I prefer to mix the liquids into the granola with my hands just to make sure everything gets well coated.

Once completely cooled, I portion it out in vacuum sealing bags and vacuum seal (mine is a Food Saver) to store in the freezer. With the presence of oil plus the natural oils in the nuts, granola can go rancid with exposure to air over time. That is, if it lasts long enough for this to happen in the first place lol.

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