[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.

https://www.xango.com/products/xango-juice

Kym Richardson of CBS WHNT-TV Channel 19 highlights XanGo Juice the first whole-fruit purée that matches sensational taste with proven scientific research. XanGo Juice boasts concentrations of naturally occurring phytonutrients, including xanthones, catechins, flavonoids and proanthocyanidins.

WHNT-TV is the CBS television affiliate in Huntsville, Alabama

Chia and Flax Seed Meal Crackers with Pumpkin, Sunflower and Sesame Seeds ~ Gluten Free

For a Printed copy of this Recipe:

https://sharingglutenfreerecipes.blogspot.com/2013/08/chia-and-flax-seed-crackers-with_9.html

For more recipes and tidbits please join me on my
Facebook Gluten Free Page:

https://www.facebook.com/SharingGlutenFreeRecipes

Chia and Flax Seed Meal Crackers with Pumpkin, Sunflower and Sesame Seeds ~ Gluten Free:

In a large bowl combine with a wooden spoon:
½ Cup Chia Seeds
½ Cup Ground Flax Seed Meal
½ Cup Unsalted Roasted Pumpkin Seeds
½ Cup Unsalted Roasted Sunflower Seed
½ Cup Sesame Seeds
¼ tsp. Salt
1 Cup Water
Mix together until combined and let sit for 10 Minutes, if the mix is to dry add a little more water.
As the mixture sits it will thicken.
(Optional if you would like to add any herbs/spices add them in with the seeds before you add the water)
Line a cookie sheet with a Sil-pat Baking mat or Parchment Paper

I use a rubber spatula to help spread out the dough to an even thickness of your choice. If the dough splits use the spatula to press back together.

Bake in a Pre-heated 325* Oven
Do not score the crackers at this point.

Bake for 30 minutes
Remove from the Oven, Place another cookie sheet upside down on top of the first pan and carefully invert. Remove the Silpat baking mat and place back on the cookie sheet. If you used Parchment paper you can cut the crackers on the paper then flip each cracker over individually.
Cut the Crackers into any size of your choice.
I cut my crackers with a butter knife and flipped them over and placed back onto the Sil-pat baking mat.

Depending on how thick you make your crackers and how much liquid you add will determine how long they take to bake.
I checked mine after 20 minutes and rotated them around the pan so the edges would not burn.
I baked them a total of 45 minutes after I flipped them over. Keep checking your crackers every 10-15 minutes as they may bake quicker due to your oven and size of the crackers.
I removed any crackers that were nice and crispy and placed on a wire rack. I continued baking the last few crackers about 10 minutes. Make sure they are dry and not moist when you touch them. If you made them very thick.. you can turn your oven down to 300* to make sure they are completely dry.

Cool them completely on a wire rack before storing in a container.

ENJOY!

Link to Chia Seed Muffins:

https://sharingglutenfreerecipes.blogspot.com/2013/05/chia-seed-muffins-gluten-free.html

https://www.bobsredmill.com/

Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software