[Latin Name] Vitis vinifera L.

[Plant Source]from China

[Specifications]Proanthocyanidins polyphenol

[Appearance]Purple red fine powder

Plant Part Used:Skin

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Pesticide residue] EC396-2005, USP 34, EP 8.0, FDA

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

Function

1.Grape skin extract used to reduce cancer risk;

2.Grape skin extract has the useage of antioxidant activity;

3.Grape skin extract has anti-inflammatory, removal of swollen;

4.Grape skin extract can reduce the incidence of spots and cataracts;

5.Grape skin extract will reduced exercise-induced vascular sclerosis porridge;

6.Grape skin extract will strengthen the blood vessels the flexibility of the wall.

Application

1.Grape skin extract can be made into capsules, troche and granule as healthy food;

2.High quality grape skin extract has been widely added into the beverage and the wine, cosmetics as the functional content;

3. Grape skin extract is widely added into all kinds of foods such as cake, cheese as the nurture, natural antiseptic in Europe and USA, and it has increased the safety of the food.

What is Grape Skin extract?

Grape skin extract are industrial derivatives from whole grape seeds that have a great concentration of vitamin E, flavonoids, linoleic acid, and OPCs. Typically, the commercial opportunity of extracting grape seed extract constituents has been for chemicals known as polyphenols, including oligomeric proanthocyanidins recognized as antioxidants.

Grape skin extract is rich in Oligomers Procyanidin Complexes (OPC) , which is a powerful antioxidant. In addition to the ultra rich potence of over 20 times higher than Vitamin C. Grape skin extract is also 50 times better than Vitamin E. Grape skin extract helps to strengthen the immune system, and also slowdown the aging process, which is of very high market value. Procyanidin B2, which is the most active compound to neutralize free radicals that cause aging, is available only in Grape Seed.

In Europe, OPC from grape skin extract proanthocyanidins has been adopted and used for several decades as a safe and effective compound. Grape skin extract has no record of any acute or chronic toxicity, no harmful reaction even under very high dosage. For these reasons, grape skin extract proanthocyanidins has become a new star in the food supplement market.

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DOCUMENTARIES/VIDEOS I RECOMMEND (Watch in order):
- 101 Reasons to go Vegan: https://www.youtube.com/watch?v=W4HJc…
- The Best Speech Ever: https://www.youtube.com/watch?v=es6U0…
- Forks Over Knives: https://www.youtube.com/watch?v=O7iju…
- Earthlings: https://www.youtube.com/watch?v=Hm7Ba…
- Cowspiracy: https://www.cowspiracy.com

Philips Food Processor/Blender: https://amzn.to/1DGnsqX

OAT MILK:
1 mug oats
3 mugs water
1 tbsp honey/agave nectar): https://amzn.to/1Sz1iPA
Blend 1 mug oats with 3 mugs water in a blender and blitz for 2 mins. Strain and reserve or discard pulp. Rinse blender and pour milk back in, add 1 tbsp honey (or agave nectar) to sweeten. Blend for another 30 secs and transfer to an airtight bottle to store in the fridge for up to 5 days.

OAT & BANANA SMOOTHIE (Serves 1)
250ml Oat Milk
2 bananas
1 tsp almond butter: https://amzn.to/20EtGPO
1/2 tsp vanilla extract: https://amzn.to/1GC2xbS
1 tbsp chia seeds: https://amzn.to/1Sz1CxR
1 tbsp maca powder: https://amzn.to/1fDqQcK
Place all of the ingredients in a blender, blend until smooth.

DILL CASHEW NUT CHEESE (Makes 400g)
400g soaked cashews (overnight)
1 large handful dill
2 celery sticks
1 tbsp lemon juice
3 tbsp nutritional yeast: https://amzn.to/20EtVKC
Salt & black pepper
Place all ingredients into a food processor and process until a spread-like texture forms. Transfer into an airtight container and store in the fridge for 3-4 days. Use as a spread on toast, in sandwiches, on crackers, as a jacket potato topping and more!

VEG PANCAKES (Makes 3)
1 courgette
1 white onion
2 medium potatoes, peeled
1 tbsp red pepper flakes
Salt & black pepper
Grate the courgette, place in a sieve and season with salt. Grate onion and potatoes, add in red pepper flakes and season. Finally stir in the courgette and mix well. Pre-heat a frying pan with olive oil over a medium heat and form 3 pancakes from the mix using your hands, squeezing out any excess liquid if necessary. Place each pancake in the pan and cook for 5-10 mins on each side until golden. Optional: Place pancakes under the grill, use the same pan to fry a handful of sliced mushrooms. Stack pancakes, top with fried mushrooms and crumbled dill cashew cheese.

PUMPKIN SEED OATCAKES (Makes 8)
1 mug oats
1 tbsp coconut oil: https://amzn.to/20Eu7cM
1/3 mug water
1 tbsp nutritional yeast: https://amzn.to/20EtVKC
Handful pumpkin seeds
Salt & pepper
Place oats in a food processor and blend into a flour. Add remaining ingredients and blend until a thick dough forms. Sprinkle a clean surface with oat flour and roll mix out evenly, approx. 1 cm in depth. Using a ramekin, cut out 8 oatcakes and place on a lined baking tray, then put in the oven for 15 mins on 180 degrees celsius. Remove, leave to cool and then spread on dill cashew cheese and top with sundried tomatoes and chopped green olives.

NOODLE SOUP (Serves 2)
1 white onion, sliced
2 cloves garlic, minced
1 thumb-sized piece fresh ginger, chopped
1 tsp chopped red chilli
5 medium mushrooms, sliced
1 tbsp miso paste/glaze: https://amzn.to/1Sz2bHO
A generous lug of tamari: https://amzn.to/1X4stRS
2 mugs veg stock: https://amzn.to/20EuhAR
Rice noodles (1 nest per person)
Toppings: Broccoli, carrots, green onions, hot sauce.
Fry onion in a pan with a drop of olive oil over a medium heat. Once soft, add in the garlic, ginger, chilli, mushrooms, miso and tamari. Stir well to coat everything and cook for 10 minutes. Add in veg stock, cover and leave to simmer. Meanwhile, fill a smaller pan with boiling water and drop the noodle nests in and cook for 10 minutes. Meanwhile, add the broccoli and carrots to the broth for the last 10 mins or until soft. Serve the noodles in bowls, top with vegetables and fill with the broth. Serve with green onions and hot sauce if you like it spicy!

MARINATED CAULIFLOWER SIDE-DISH (Serves 2)
1/2 cauliflower, cut into small florets
3 tbsp honey (or agave nectar): https://amzn.to/1Sz1iPA
2 tbsp tamari: https://amzn.to/1X4stRS
1 tsp Chinese 5 spice
1 clove garlic, minced
Arrange cauliflower florets on a lined baking tray and place in the oven 180 degrees celsius for 15 mins. Make the marinade by mixing all ingredients together in a bowl and set aside. Remove cauliflower from oven and coat in sauce then place back in the oven for 10 mins. Serve with sesame seeds and chopped green onions.

Thank you to Sandra for these AHmazing Paradio Konfeft Coconut Bites!: https://amzn.to/1SzqllL
HOMEMADE COCONUT BITES (Makes 15)
1/2 mug descanted coconut
1 tbsp coconut oil: https://amzn.to/20Eu7cM
1 tbsp honey (or agave nectar) https://amzn.to/1Sz1iPA
Blend all ingredients in a processor. Press evenly in an ice tray, filing 15 cubes. Place in the freezer for 30 mins, remove and transfer into a container to store in the fridge.