[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.

Hey y’all, I’m back with another delicious pasta sauce! My mom came to visit this weekend for my birthday and insisted I make this for her. I hope y’all will try it and feel the same way!

FULL RECIPE: (adjust seasonings as needed)
1 tbsp minced garlic
2 cups unsweetened almond milk
2 tsp vegan butter
onion powder
basil
oregano
garlic powder
salt/black pepper
nutritional yeast
2 tsp cornstarch
1 tsp olive oil
broccoli florets
juice of half a lemon
linguine noodles
sun-dried tomatoes (chopped)
Optional toppings: parsley, crispy kale, vegan parmesan,

Cook noodles according to directions on package with olive oil and salt if you would like to.

Heat a pan to medium heat and add garlic. Once garlic becomes fragrant (about 1 minute) add almond milk and vegan butter.

Once butter is melted through, add all seasonings and bring to a boil and lower to a simmer. Take a small amount of sauce mixture and add cornstarch to make a slurry. Add back to pan and stir until the sauce starts to thicken. Transfer sauce to blender to incorporate everything thoroughly (optional).

Add olive oil and broccoli florets to pan. Cook for about a minute or two to soften florets and add lemon juice.

My camera turned off on this part lol, but just add cooked noodles and sauce to pan and mix until everything is incorporated.

Chop sun-dried tomatoes and whatever other toppings you want and serve.

ALL THE LINKS:
instagram.com/thevegan_fro
instagram.com/esprit.oree
snapchat: @esprit_o
facebook.com/espritoree
twitter.com/espritoree

MUSIC:

Your host Thom King shows you how to make Sugar Free Lemonade. Your kids will love it and will never know that it has no added sugar and it is made with stevia. Did you know lemonade has more that six tablespoons of sugar? Make with stevia instead!