[Latin Name] Trifolium pratensis L.

[Specification] Total isoflavones 20%; 40%; 60% HPLC

[Appearance] Brown to tan fine powder

Plant Part Used: Whole herb

[Particle size] 80Mesh

[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

[What is Red Clober]

Red clover is a member of the legume family – the same class of plants where we find chickpeas and soybeans. Red clover extracts are used as dietary supplements for their high content of isoflavone compounds – which possess weak estrogenic activity and have been associated with a variety of health benefits during menopause (reduction of hot flashes, promotion of heart health and maintenance of bone density).

[Function]

1. Red Clover Extract can Improving health, anti-spasm, known for healing properties.

2. Red Clover Extract can Treating the skin diseases (such as eczema, burns, ulcers, psoriasis),

3. Red Clover Extract can Treating respiratory discomfort (such as asthma, bronchitis, intermittent cough)

4. Red Clover Extract can Owning anti-cancer activity and prevention of prostate disease.

5. Red Clover Extract can Most valuable of its estrogen-like effect and alleviate breast pain suffering.

6. Red Clover Extract can Contained red clover isoflavones plays in a weak estrogen, estrogen reduces the number and thusalleviate the suffering.

7. Red Clover Extract can Maintaining bone mineral density in postmenopausal women

8. Red Clover Extract can Raising high density lipoprotein cholesterol.

https://www.nutritionforest.com/green-coffee-bean-extract.html

https://www.nutritionforest.com/

Green Coffee Bean Extract are fresh and made from coffee beans that have not been roasted. A non-stimulant dietary supplement, 100% Pure Green Coffee Bean Extract contains a very important natural active compound called Chlorogenic Acid, which works by inhibiting the release of glucose in the body. Simultaneously, it boosts the metabolism and the burning of fat. Green Coffee Extract known for its benefits may help in supporting heart health, healthy fat reduction, weight management, healthy aging, and works as a powerful antioxidant to eliminate unwanted toxins from the body.

How does it work?
Green coffee beans are coffee beans that have not yet been roasted. These coffee beans contain a higher amount of the chemical chlorogenic acid. This chemical is thought to have health benefits. For high blood pressure it might affect blood vessels so that blood pressure is reduced.

For weight loss, chlorogenic acid in green coffee is thought to affect how the body handles blood sugar and metabolism.

In 2006, a study published in BMC Complementary and Alternative Medicine examined the inhibition of fat accumulation and weight gain in mice that were given green coffee bean extract. Researchers noted that the mice had reduced visceral fat content and body weight. It was concluded that green coffee bean extract may be effective against weight gain and fat accumulation by preventing fat absorption and activating fat metabolism in the liver.

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Perfect Oven Roasted Vegetables | Simple Oven Roasted Vegetables Recipe

Oven roasted vegetables are excellent!

I must admit that I am not a huge fan of eating only vegetables and meat for dinner but, I have a different opinion about roasted vegetables.

I am not sure why but roasting makes vegetables tastier and if you have never tried it before you should try it now even if you are not a huge fan of vegetables.

The recipe is really simple and works with almost any vegetables you have at home. To make roasted vegetables, even more awesome, try always to pick the ones that grow in the same location or the ones that are harvested in the same season like fall or winter vegetables.

Here are some tips for a vegetable combination you can use:

My version: potato, red bell pepper, tomatoes, eggplant, zucchini, parsnip and carrot with salt, pepper, olive oil and rosemary
Italian version: tomatoes, onion, zucchini, eggplant, different bell peppers and garlic with salt, pepper, basil, marjoram, and thyme
Mexican version: beans, mixed bell peppers, chili peppers, corn, green beans and onion with lime, cilantro, and cayenne
Fall version: 3 different colors of carrots, pumpkin, Brussels sprouts and cauliflower with salt, pepper, and lard
Winter version: broad beans, garlic, onion, winter squash and potatoes with salt, pepper, thyme, and butter

At first, you will need to clean and prepare all the vegetables. You will usually want to peel off the skin from most of the harder vegetables and wash plus remove the stem from softer vegetables.

You may ask, what are hard and soft vegetables?

Hard vegetables are the ones that take a longer time to cook, so you want to cut them into smaller pieces while soft vegetables are cooked pretty quickly so may leave them as they are, like cherry tomatoes, or chop them into bigger pieces. Here are some hard and soft vegetables:

Hard vegetables: potatoes, carrots, parsnip, celeriac, pumpkin, beans and others
Soft vegetables: tomatoes, onion, different peppers, zucchini, eggplant and other

When your vegetables are cleaned and chopped you will just need to season them. After that just mix them with some fat, usually with olive oil which works best and place them in a baking pan or cast iron skillet.

Your vegetables are ready for roasting. I prefer to bake them at 200°C/390°C for about 30-40 minutes or until they look done. But you can also lower the temperature and increase the time. I have found out that longer time is usually better for the vegetables as they will release more flavor and they are softer compared to short and intense baking time.

Now just enjoy your roasted vegetables with anything you like. I usually serve them with skirt steak or salmon. By the way, if you don’t want to eat them with meat you can add cheese on top of them for last 10 minutes, or you can eat them as is. Enjoy!

Transcript of the video:
“Hi, this is Ondřej from 7 Diet Meals with the recipe for Perfect oven roasted vegetables!

Recipe is very simple because you can use any vegetables that you have at home. There are just 2 steps. The first step is to clean and chop all the vegetables and the second step is to roast them.

Start by dividing your vegetables into two categories. The first category consists of the harder vegetables, all these vegetables are usually root vegetables. In my case it was potato, carrot and parsnip.

Harder vegetable takes longer time to cook so you should always cut them to smaller pieces than soft vegetables. You also don’t need to peel of the skin from harder vegetables but I prefer to do so.

And the second category consist of soft vegetables. All soft vegetables can be usually eaten raw without cooking and in my case it was red bell pepper, tomatoes, eggplant and zucchini. These ones are cooked quicker than harder vegetables, so you can chop them into bigger pieces.

When all vegetables are clean and chopped, place them to the baking pan or cast iron skillet.

Add splash of olive oil, some seasoning and mix it. I usually use combination of olive oil, salt, pepper and rosemary but you can use any other herbs and spices like garlic, thyme or even curry powder, ginger and soy sauce.

Now just roast veggies at 200°C for 40 minutes and it’s done. Unfortunatelly, I forget to make video of final product but here are at least some photos of some other roasted vegetables I have done.

Thanks for watching and if you like the recipe don’t forget to subscribe! See you next time!”

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Author: Ondřej Ševčík