[Latin Name] Vaccinium uliginosum

[Appearance] Dark Purple fine powder
[Particle size] 80 Mesh

[Loss on drying] 5.0%

[Heavy Metal] 10PPM

[Extract solvents] Ethanol

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

[Package] Packed in paper-drums and two plastic-bags inside. Net weight:25kgs/drum

[General feature]

1.The raw material blueberry fruits are from Daxing’an Mountain range;
2.Without any adultery of other relative species of Berries, 100% pure from blueberry.
3.Perfect water solubility,water insolubles<1.0%
4.Good solubility in water, which could be widely used in beverage, wine, cosmetics, cake, and cheese etc.
5. Low ash, impurity, heavy metal, solvent residue and no pesticide residue.

.

[Function]

Blueberries are flowering plants of the genus Vaccinium with dark-blue berries. They are picked up from wild bushes which are free of pollution. Blueberry are rich in anthocyanosides,

proanthocyanidins, resveratrol, flavons and tannins inhibit mechanisms of cancer cell development and inflammation.

[Application]
1. Protect eyesight and prevent blindness, glaucoma, improve myopia.
2. Scavenge free radical activity, prevent atherosclerosis.
3. Soften blood vessels, enhance immune function.
4. Prevent brain from aging; anti-cancer

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LOADED BROCCOLI CHEESE SOUP

Serves 6

1 cup chopped yellow onions
1 cup chopped celery
1 cup matchstick carrots
1 Tablespoon olive oil + 1 Tablespoon unsalted butter
4 Tablespoons butter
½ cup flour
1 32oz carton chicken stock divided 3 cups + 1 cup
2 cups half and half
4-6 cups fresh broccoli florets, chopped down into small pieces
16oz velveeta cheese, cubed into small squares
1 tsp granulated garlic or garlic powder
Pinch of cayenne
Grated fresh nutmeg
Salt and pepper
One sourdough loaf torn into hunks

In a large heavy bottomed pot or dutch oven over medium heat, saute onions, celery, and carrots in olive oil and 1 T butter. Saute until tender. Stir in the 4 T butter until melted, then shake flour over the veggies. Stir to coat and cook/stir for about 2 more minutes. Pour in 3 cups of the stock; stir to combine with the veggies and the flour. Add half and half, stir well. Bring just to a simmer, then reduce heat to low. Stir in broccoli florets and cheese. Stir so the cheese melts into the stock/cream. Add cayenne, nutmeg, and a pinch of salt and pepper. Taste and adjust.

Set the oven to 400F. Spread sourdough hunks on a sheet pan. Drizzle them with olive oil and season them with salt, pepper, garlic powder, and cayenne. Toast for 10-15 minutes until a little crisp but still chewy on the inside.

To serve, ladle into soup bowls, top with green onions and hunks of toasted bread. And maybe bacon if you happen to have any bits.

TOASTED BREAD BOWL OPTION

Carefully hollow out sourdough rounds. Line them up on a sheet pan. Drizzle rounds with olive oil. Season them with salt, pepper, garlic powder, and cayenne. Toast for 10-15 minutes. Ladle soup into bread bowls and garnish.