[Latin Name] Sambucus nigra

[Specification] Anthocyanidins15% 25% UV

[Appearance] Purple fine powder

Plant Part Used: Fruit

[Particle size] 80Mesh

[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

[What is elderberry extract?]

Elderberry extract comes from the fruit of the Sambucus nigra or Black Elder, a species found in Europe, Western Asia, North Africa, and North America. Called “the medicine chest of the common people,” Elder flowers, berries, leaves, bark, and roots have all been used for centuries in traditional folk medicines.Elder fruit contains vitamins A, B and C, flavonoids, tannins, carotenoids, and amino acids. Elderberry is believed to possess therapeutic uses as an anti-inflammatory, diuretic, and immuno-stimulant.

[Function]

1. As medicine raw material: It can promote the healing of gastrointestinal ulcers; It can be used for acute and chronic hepatitis and hepatitis evocable hepatomegaly, hepatocirrhosis; promote the healing of liver function.

2. As foodstuff colorant: Widely used in cakes, beverage, candy, ice cream etc..

3. As chemical raw material for daily use: Widely used in many kinds of green medicine toothpastes and cosmetics.

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The #RawvanaChallenge2016 starts this Monday! Here’s your shopping list for the 7 day plant based Challenge! Will be posting the recipes for Day 1 on Sunday! Ready? LET’S DO THIS! FRUIT:
8 tomatoes
4 avocadoes
13 bananas
1 small box of dates
2 pomegranate
10 apples
1 bag frozen berries
1 bag of grapes
4 oranges
1 small box blackberries
1 small box blueberries
2 small boxes strawberries
Vegetables:
1 purple onion
13 cups kale
11 limes
3 romaine or mixed lettuce heads
Cilantro
1 carrot
1 cup green beans
3 cups butternut squash
1 cucumber
3 zucchinis
Basil
Cebollin
Parsley
1 beetroot
1 chile serrano
Legumes:
4 sweet potatoes or potatoes
1 bag quinoa
1 bag black beans
1 bag cashews
3 cups garbanzo beans
1 bag wild or brown rice
1 small box of mushrooms
Almonds
1 cup corn
Condiments:
Himalayan salt
Hemp seeds
Chia seeds
Pumpkin Seeds
Chili powder
Cayenne
Cinnamon
Chocolate chips
Cacao
Nutritional yeast
Cashews
Olive oil
Oats
Almond milk
Vanilla powder
Sunflower seeds
Tahini
Thyme
Protein powder
Ground flax
Dijon or regular mustard
Coconut sugar
Baking powder
Coconut nectar

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Vegetable Cutlets, deep-fried starter!
Recipe link : https://www.tarladalal.com/Vegetable-Cutlets-%28-Starter-%29-37476r

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Vegetable Cutlets

Vegetable cutlets,a great combination of vegetables and spices. . . It can be kept inside a burger bun or eaten as it is with tomato ketchup. . .

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Makes 7 cutlets

Ingredients
1 cup finely chopped potatoes
1/2 cup finely chopped french beans
1/2 cup finely chopped carrots
1/2 cup finely chopped cabbage
2 tbsp oil
1/2 cup finely chopped onions
salt to taste
1/2 tsp chilli powder
1/4 tsp turmeric powder (haldi)
2 tbsp plain flour (maida)
1/2 cup plain flour (maida) dissolved in 3/4 cup water
bread crumbs for rolling
oil for deep-frying

For Serving
tomato ketchup

Method

1. Heat the oil in a deep non-stick, add the onions and sauté on a medium flame for 1 minute.
2. Add all the potatoes, french beans, carrots and cabbage and mix well.
3. Cover and cook on a slow flame for 10 to 12 minutes or till the vegetables are cooked, while stirring occasionally. Sprinkle a little water (approx. 2 tbsp) to avoid the vegetables from burning.
4. Add the salt, chilli powder, turmeric powder and plain flour, mix well and sauté on a medium flame for 1 to 2 minutes.
5. Mash the mixture using a potato masher.
6. Remove from the flame, transfer the mixture to a plate and allow it to cool completely.
7. Divide the mixture into 7 equal portions and shape each portion into a 50 mm. (2″) flat oval.
8. Dip each cutlet in the prepared plain flour mixture and roll in the bread crumbs till they are evenly coated from all the sides.
9. Heat the oil in a kadhai and deep-fry each cutlet till it turns golden brown in colour from both the sides. Drain on absorbent paper.
10. Serve immediately with tomato ketchup.