[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.

Dr. Felicia Stoler’s appearance on The Dr Steve Show, OAD 9/29/13

** See below for ingredients** I have seen so many recipes for broccoli tots but none of them vegan so, I thought that I would make some!

These broccoli tots are delicious and you wouldn’t know that they were dairy free.

I ended up using 5 tbls of vegan yoghurt even though I only show one spoon in the video – for the amount of ingredients used, you really need between 4 and 5 tbls but add one at a time and mix, until you are happy with the consistency.

Some people like to squeeze the water out of the broccoli after blanching in hot water and grating – I don’t do either of these steps because it removes more of the vitamin and mineral content and they still turned out yummy without having to do this.

I have made this recipe three times now and each time, I made the tots a little smaller than is shown in this video. They expand slightly with the breadcrumbs so, they are pretty big here – they are actually better if a little smaller than shown here

Here is the recipe
350g fresh grated broccoli
50g toasted breadcrumbs
5 tbls spoons vegan yoghurt
1/4 chopped red onion
2 tbls chopped chives
50g grated vegan cheese
salt and pepper to taste

Play around with this recipe by adding:

Grated potato
Garlic powder
Chili flakes

Music – Konac Home by No Copyright sounds