[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.

This blog was an absolute pleasure to make with Chelsey Mac and Ashley Hansen.

If you have any questions please comment below.

Makes 12 muffins. GF, dairy free, Vegan.
Ingredients:

2.5 Cups oats (blended to a flour)
2 Tablespoons of Pumpkin Spice
3/4 Cup Cashew milk or nut milk of choice
½ teaspoon baking soda
1 teaspoon baking powder
1-2 teaspoons of cinnamon
1 cup pumpkin pure
½ teaspoon pink Himalayan or sea salt
¾ cup coconut palm sugar
1/3 cup unsweetened apple sauce
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
1 Tablespoon ground chia mixed with ¼ cup water
¼ cup pumpkin seeds
¼ cup dark chocolate chips (optional)
1/3 cup pecans, roughly chopped
Directions:
Preheat oven to 375F and line muffin tray with paper liners.
In one bowl mix together Flour, Spice, Baking Powder, Baking Soda, and salt.
In another bowl mix together nut milk, apple cider vinegar, vanilla extract, coconut palm sugar, pumpkin pure, and chia paste (which should be made 10 mins in advance) Stir both bowels well, then mix wet ingredients with dry and mix in the pumpkin seeds and or chocolate chips. Place in muffin liners and top with cinnamon and pecans.
Bake for 18-20 minutes.
Store at room temperature in a container or in fridge for up to 6 days.

Stay Conscious Friends

and a big thanks to Hot for Food

Learn how to sauté pumpkin seeds for this kitchari recipe with expert cooking tips in this free cooking video on making a kitchari recipe.

Expert: Amanda Pearson
Bio: A vegetarian for over ten years, Amanda Pearson is skilled at preparing delicious and healthy vegetarian dishes.
Filmmaker: Michelle Kohrs