[Latin Name] Coffea arabica L.

[Plant Source] from China

[Specifications] chlorogenic acid 10%-70%

[Appearance] Yellow brown fine powder

Plant Part Used:Bean

[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

[Brief Introduction]

Green Coffee Bean Extract is sourced from Europe and is standardized to more than 99% Chlorogenic Acid. Chlorogenic Acid is the compound present in coffee. Which has been long known as for its beneficial properties. This active ingredient akes Green Coffee Bean an excellent agent to absorb free oxygen radicals; as well as helping to avert hydroxyl radicals, both which contribute to degradation of cells in the body.Green Coffee Beans have strong polyphenols which act to help reduce free oxygen radicals in the body, but it is standardized to more than 99% Cholorgenic Acid, a dietary polyphenol that helps to regulate metabolism.Test results showed Green Coffee Bean had more than double the rate of oxygen radical absorbance capability when compared to green tea and grape seed extracts

[Main Functions]

1.Chlorogenic acid, long known as an antioxidant with potential anti-cancer activity, also slows the release of glucose into bloodstream after a meal.

2.lower one’sblood sugar level, suppress the appetite, lower blood pressure, and reduce levels of visceral fat.

3.Useful in fighting the free radicals in our bodies that can damage our cells and contribute to conditions such as cardiovascular disease. Test results

showed Green Coffee Bean had more than double the rate of oxygen radical absorbance capability when compared to green tea and grape seed extracts.

4.Act as an effective painkiller especially for migraine medications;

5.Reduce the risk of diabetes.

Reishi “coffee” recipe with astragalus and rehmannia (not a real coffee)
A few of you have asked me how i make my reishi coffee. Sorry it took me forever to make this video but recipe videos are a whole new thing for me
MUSIC BY WWW.JEWELBEAT.COM
iF i have not answered some of your questions, please feel free to ask again. Some questions get berried when i am traveling and unable to respond but i do read them all and try to respond to as many as i can.
This recipe is an herbal alternative to coffee- it is calming yet stimulating. It can be mildly tranquilizing for the central nervous system yet it gives you solid, calm, poised, centered, grounded energy (in my experience)
I get the herbs either from a chinese or a japanese store in town or from https://www.mountainroseherbs.com
You will need one reishi mushroom, a few slices of astragalus and one rehmannia root cooked. the combination of the tree is what gives it the strong bitter coffee taste. these herbs are some of the most important herbs in chinese medicine. Highly prized for their healing and restorative benefits.
Once you make the first batch of tea and you are able to chop up your reishi mushroom do reboil it with more water 2-3-4 more times. It gets weaker and less bitter but still delicious. Do add some form of milk and sweetener, i use coconut milk and stevia, otherwise it can be very intense

If you try the recipe let me know what you think about it.
In my experience it has an immediate and an accumulative effect so it’s very beneficial to drink it over the course of a month or two.
Reishi has an herbal intelligence to it in the sense that it can pick you up and energize you if you are feeling tired and exhausted and it can calm you down if you are overstimulated and stressed out! Perfect for a yoga practitioner

Our beautiful sister Laura was so gracious to share her AWESOME “DO NOT WASTE THE ALMOND PULP” FROM MAKING ALMOND MILK RAWNOLLA -RAW GRANOLLA RECIPE
Here it is:
Recipe #3
The “Do Not Waste The Almond Pulp” Rawnola
This recipe is a staple in my home because 1. I hate to waste food. And Almond, or any nut milk, leaves a lot of yummy pulp. 2. Everyone in my family, including the non-vegetarians, rumble over this Rawnola. It is that good! The photo doesn’t do it justice!
2/3 – 1 cup Almond Pulp leftover from making Almond Milk
1/2 cup flaxseed meal
1/4 – 1/2 cup seeds or nuts – use any that you like ( we relly love it with raw sunflower and pumpkin seeds)
1 cup old fashioned rolled oats
1/4 cup sesame seeds
1/4 shredded, unsweetened coconut
2 tablespoons coconut oil, walnut oil, or olive oil (your preference)
1 teaspoon grated fresh ginger
3 tablespoons molasses, maple syrup, or agave necter ( again, your preference). Sweetener is optional ( A mashed, very ripe banana works well too. If dehydrating, the banana will increase dehydration time)
1/4 teaspoon salt
3/4 teaspoon cinnomon
1/4 teaspoon nutmeg
1/2 teaspoon vanilla
1/2 cup dried fruit. I ALWAYS include dried pineapple. It really adds to the flavor.
1. Start by spreading the almond or other nut pulp onto a piece of parchment paper. Allow to dry for about 10 hours.
2. Mix the pulp with all the other ingredients. Make sure to really mix it well.
3. The Rawnola is ready to serve like this or, if you prefer a crunchier version you can dry in in the oven on the lowest setting (the warm setting until it reaches the desired texture 4 – 6 hours (increase the time by several hours if using mashed banana). It is good both ways. I prefer, for health reasons to eat it completely raw. However, I would rather dehydrate it for my family as a preference over serving a boxed cereal. It is Yummy raw or dehydrated. It also makes a fabulous topping for agar fruit gels or, rice ice creams, frozen and pureed banana “ice cream”…use your imagination…xo

NAMASTE

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