[Latin Name] Vaccinium myrtillus l.

[Plant Source] Wild bilberry fruit cultivated from Sweden & Finland

[Specifications]

1) Anthocyanidins 25% UV (Glycosyl removed)

2) Anthocyanins 25% HPLC

3) Anthocyanins 36% HPLC

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

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

[Storage] Store in cool & dry area, keep away from the direct light and heat.

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

[General feature]

1. 100% extracted from European bilberry fruit, approved ID test from ChromaDex andAlkemist Lab;

2.Without any adultery of other relative species of Berries,such as Blueberry,  Mulberry,Cranberry,etc;

3. Pesticide residue: EC396-2005, USP 34, EP 8.0, FDA

4. Directly import the frozen fruit from North Europe;

5. Perfect water solubility,water insolubles<1.0%
6. Chromatographic fingerprint match EP6 requirement

[What is bilberry fruit]

Bilberry (Vaccinium Myrtillus L.) is a kind of perennial deciduous or evergreen fruit shrubs, mainly found in subarctic regions of the world as in Sweden, Finland and Ukraine, etc. Bilberries contain dense levels of anthocyanin pigments, which was said popularly to have been used by World War II RAF pilots to sharpen night vision. In fork medicine, Europeans have been taking bilberry for a hundred years. Bilberry extracts entered the healthcare market as a kind of dietary supplement for effects on vision enhancement and visual fatigue relief.

[Function]

Protect and regenerate rhodopsin and cure the eye diseases;

Prevent the cardiovascular diseases

Antioxidant and anti-aging

Softening blood capillary, enhancing the heart function and resisting cancer

Royal Jelly is great! Please don’t get upset about the pictures fading in and out.
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I’ve been on a veggie burger kick lately. Call it a passion project to find the perfect veggie burger that every palate can enjoy. I’m still testing, but I wanted to share this curry spiced chickpea burger because frankly, it’s awesome.

You can make these patties ahead and keep them on hand in the freezer to pull out in a pinch for a meal you can feel good about feeding yourself and your family. Or you can devour them right away!

Here is what you will need:

3/4 cups gluten free rolled oats
1/2 cup pumpkin seeds
1/2 small red pepper, small dice
1/2 red onion, small dice
3-4 cloves garlic, roughly chopped
1 handful cilantro, roughly chopped
2 14 oz cans chickpeas, drained and rinsed
1/2 tsp curry powder
1/2 tsp ground cumin
1/2 tsp garam masala
1 1/2 tsp sea salt
1/2 tsp black pepper
1/2 tsp garlic powder
2 tbsp EVOO + 2 more
1 1/2 cups cooked brown rice

Preheat oven to 375F.

1. Heat up 2 tablespoons of EVOO over medium low heat. At the onions, peppers and garlic, and saute for about 5-10 minutes, or until tender. Set aside.

2. Place oats and pumpkin seeds in a food processor. Blend until coarse (about 10-30 seconds). Add everything else into the food process including the pepper and onion mixture but excluding the rice. Blend until almost smooth (it’s ok to be a bit chunky).

3. Pour the mixture into a large bowl and fold in the rice. Once combined, line 2 sheet pans with parchment paper or a silicone baking mat.

4. Using a 1/2 cup measuring cup, scoop out the mixture and place on your baking sheet, patting it down with your hands so that each patty is about 3/4 inches thick. Repeat for the rest of the burgers (you should end up with about 9 patties).

5. Bake for 15 minutes, then rotate the pan 180 degrees and rotate shelves (place the top one on the bottom one and vice versa – this ensures even cooking) and bake another 10-15 minutes or until firm.

6. Serve as you would any other burger! Enjoy!

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