[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.

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The book presents a comprehensive, systematic and authoritative survey of information about a family of chemically related, but functionally diverse, naturally occurring polysaccharidesthe (1-3)-glucans. International contributors describe the chemical and physicochemical properties of these glucans and their derivatives and the molecular biological and structural aspects of the enzymes involved in their formation and breakdown. A detailed analysis of their physiological roles in the various biological situations in which they are found will be provided. Additionally, evolutionary relationships among the family of these glucans will be described.* Topics of medical relevance include detailing the glucans’ interactions with the immune system and research for cancer therapy applications* Web resource links allow scientists to explore additional beta glucan research* Separate indexes divided into Species and Subject for enhanced searchability

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My food processor: https://amzn.to/1DGnsqX

BREAKFAST – Carrot Cake Baked Oatmeal:
1 cup oats
1 cup almond milk: https://amzn.to/2eNNrEw
1 peeled carrot
1 small handful chopped walnuts
2 tbsp maple syrup: https://amzn.to/2aub6Nd
1 tsp vanilla extract: https://amzn.to/2byx9yB
1/2 tsp cinnamon
Preheat the oven to 180 degrees celsius. Next, grate the peeled carrot using the fine side of the grater. Add the oats, almond milk, grated carrot, maple syrup, vanilla and cinnamon in a baking dish and mix well. Place in the oven to bake for 25-30 minutes. Serve and top with more chopped walnuts.

SNACK – Spiced Orange Segments:
1 orange
Mixed spice (cinnamon, ginger, nutmeg)
Slice the orange into wedges and sprinkle the mixed spice over each one.

LUNCH – Roasted Butternut Squash Quinoa Salad:
Large handful spinach
1/2 butternut squash
1/2 cup cooked quinoa: https://i.refs.cc/PtXrkjsu
1/3 cup pickled beetroot
Small handful pomegranate seeds
1 tsp balsamic vinegar
Pumpkin seeds: https://i.refs.cc/PtXrkjsu
Pukka Relax tea: https://amzn.to/2fgRI5O
Heat the oven to 180 degrees celsius. Cut the butternut squash into cubes and place those on a lined baking tray, drizzle over 1 teaspoon olive oil and then place in the oven to roast for 25 minutes. Remove them from the oven, then in a large bowl, add the spinach, cooked quinoa, roasted butternut squash, pickled beetroot, pomegranate seeds and balsamic vinegar. Mix together well. Place in a dish, sprinkle over the pumpkin seeds and season with black pepper.

SNACK – Savoury Pesto Biscuits (Makes 36):
Large handful basil leaves
4 tbsp nutritional yeast: https://amzn.to/2aAZ8MM
3 tbsp pine nuts
1 tbsp olive oil
1 tbsp lemon juice
1 tsp garlic powder
Salt & black pepper
1 cup oat flour
1/3 cup water
Preheat the oven to 180 degrees celsius. Make the pesto first by adding a the basil leaves into a food processor with the nutritional yeast, pine nuts, olive oil, lemon juice, garlic powder, salt and black pepper, then blend until smooth. Next add in the oat flour and water then blend it again until it begins to form a ball. Sprinkle some more out flour on a clean worktop, then tip out the dough and roll it out as thin as you can make it. Cut the biscuits out using a cutter or a jar (mine were 1 1/2′’ inch-2” in diameter). Place those in the oven for around 20 minutes or until they start to go golden, but you don’t want to overdo them. After 20 minutes, remove them from the oven and leave to cool before eating. Store remaining biscuits in an air-tight container for up to 3 days.

DINNER – Leek & Mushroom Risotto (Serves 2):
1 white onion
3 cloves garlic
1 tbsp fresh thyme
1 tbsp finely minced rosemary
2 leeks
200g mushrooms
1 1/2 cups brown rice
3 cups vegetable stock: https://amzn.to/2eKbYsQ
Salt & black pepper
4 tbsp nutritional yeast: https://amzn.to/2aAZ8MM
Chop the onion then add that to a pan with 1 tablespoon olive oil. Brown them off, then mince in the garlic. Whilst that’s frying off, chop up the leeks and slice up the mushrooms. Add the leeks to the pan, fry those off and add in the fresh thyme and rosemary, then the mushrooms and cook those off before adding the rinsed brown rice and veg stock. Season it with salt and black pepper and then give it a good stir, placed the lid on but not so it entirely covers, leave to simmer for around 25 minutes. When it’s almost done, add in 1/3 cup hot water and the nutritional yeast. Serve and finish with fresh parsley, sage, thyme or rosemary.

Salted Caramel Truffles (Makes 6):
14 dates: https://i.refs.cc/PtXrkjsu
1 tbsp almond butter: https://amzn.to/2eNtePa
1 tbsp maple syrup: https://amzn.to/2aub6Nd
2 tsp maca powder: https://i.refs.cc/PtXrkjsu
1 tsp vanilla extract: https://amzn.to/2byx9yB
Pinch salt
Add all of the ingredients into a food processor together and blend it up until it sticks together. Take about 1 tablespoon of the mixture and form them into small balls by rolling them between the palms your hands – if the mixture sticks, wet your hands with a small amount of water. Place them on a plate, then sift over some more maca powder and roll the truffles though it to coat them. Place in the fridge to chill before eating.

Cacao & Hazelnut Truffles: https://youtu.be/uuG8Ss4NSBs?t=1m2s

WHAT I’M WEARING:
TOP – (Similar: https://bit.ly/2ekQqrA)
BRACELET – https://bit.ly/2aXuzlT
NAILS – Ciate ‘Beach Melba’: https://bit.ly/2edleaK