[Latin Name] Vitis vinifera Linn

[Plant Source] Grape seed from Europe

[Specifications] 95%OPCs；45-90% polyphenols

[Appearance] Red brown powder

[Plant Part Used]: seed

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

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

[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.

[Gerneral feature]

1. Our product has passed the ID test by ChromaDex, Alkemist Lab. and other

third-party authoritative testing institutions, such as detection;

2. The pesticide residues match (EC) No 396/2005 USP34, EP8.0, FDA and other foreign pharmacopoeia standards and regulations;

3. The heavy metals in strict accordance with the foreign pharmacopoeia standard controls, such as USP34, EP8.0, FDA, etc.;

4. Our company set up a branch and import raw materials directly from Europe with strict control of heavy metal and pesticide residue. Aslo ensure the procyanidins content in grape seed is more than 8.0%.

5. OPCs over 95%, polyphenol over 70%, high activity, the oxidation resistance is strong, the ORAC more than 11000.

[Function]

Grapes (Vitis vinifera) have been heralded for their medicinal and nutritional value for thousands of years. Egyptians ate grapes a very long time back, and several ancient Greek philosophers spoke about the healing power of grapes — usually in the form of wine. European folk healers made an ointment from the sap of grapevines to treat skin and eye diseases. Grape leaves were used to stop bleeding, inflammation, and pain, such as the kind brought on by hemorrhoids. Unripe grapes were used to treat sore throats, and dried grapes (raisins) were used for constipation and thirst. Round, ripe, sweet grapes were used to treat a range of health problems including cancer, cholera, smallpox, nausea, eye infections, and skin, kidney, and liver diseases.

Grape seed extracts are industrial derivatives from whole grape seeds that have a great concentration of vitamin E, flavonoids, linoleic acid and phenolic OPCs. The typical commercial opportunity of extracting grape seed constituents has been for chemicals known as polyphenols having antioxidant activity in vitro.

This basic vegan meringue recipe is simple. The base is aqua faba…which is a fancy way of saying the brine from a can of chickpeas, navy beans, great northern beans, cannellini, and white kidney beans. WEIRD, I KNOW.
Printable recipe and blog post: https://www.marystestkitchen.com/making-vegan-meringue-with-aqua-faba/

But don’t knock it before you try it! The first time I made this, I remembered how much I used to love playing around with fluffy meringue. And no, I never detect a beany taste in the finished product.

You can use this meringue for lemon meringue pie, as a whipped topping for ice cream, brownies, and hot drinks, and to make candies and cake decorations.

This recipe requires the use of refined sugar. If you don’t/can’t consume refined sugar, do not make this recipe for yourself.

Aqua Faba can also be used in place of eggs for some baking recipes such as cookies, cakes, and bread. It doesn’t work for all types so check out the Facebook group to get more information from fellow experimenters.

This tutorial was inspired by all the lovely folks at the Vegan Meringue – Hit’s and Misses Facebook group. Join in on the experimenting fun here: https://www.facebook.com/groups/VeganMeringue/

Learn more about the origin of this technique at https://aquafaba.com/

**Please excuse my especially nasally voice today. Hay fever is also happening**

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INGREDIENTS (US)
1/2 cup aquafaba
3/4 cup granulated white sugar, ground down to a powder
1 teaspoon vanilla extract

INGREDIENTS (Metric)
120 ml aquafaba
150g granulated white sugar, ground down to a powder
5 ml vanilla extract or other flavouring

NOTES
Brand to brand and even can to can, the bean brine’s consistency will be thinner or thicker. It doesn’t have to be super thick but it will have to have a slimy, slippery feeling similar to egg whites when you feel it between your fingers.

If the aqua faba from your beans seems too thin to whip up, you can simmer it on the stove until the volume is reduced 30 – 50%.

I like to chill my aqua faba before starting, but this is not essential. The aqua faba WILL whip up whether it is cold, room temperature, or even hot.

Good luck!

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MORE RECIPES WITH AQUA FABA

How to make Aquafaba from scratch (from dry chickpeas):

Alternate How-To for Basic Meringue:

https://www.facebook.com/groups/VeganMeringue/permalink/392290507625288/

Simple Strawberry Seafoam Candies by ME!!: https://youtu.be/gaXBe4Axw60

Vegan Meringue Ice Cream Sandwiches by The Lazy Vegan Baker: https://thelazyveganbaker.wordpress.com/2015/04/18/vegan-meringue-ice-cream-sandwiches/

The BEST Chocolate Chip Cookies by VedgedOut.com:

https://vedgedout.com/2015/03/26/the-best-vegan-chocolate-chip-cookies/

Peaches & Cream Macaron by Floral Frosting:

https://floralfrosting.blogspot.co.uk/2015/03/peaches-cream-macarons.html

Step-by-step Vegan Macaron Video by Floral Frosting:

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My blog: https://www.marystestkitchen.com

How to roast pumpkin seeds with three delicious flavors: Coffee and Chili flavored , Maple and Sea Salt flavored, and Salted.

Coffee and Chili Flavored Pumpkin Seeds
1 cup raw pumpkin seeds
1/8 teaspoon of olive oil
1 teaspoon chili powder
1 teaspoon finely ground coffee
1/2 teaspoon sugar
1/2 teaspoon sea salt

Maple and Sea Salt Flavored Pumpkin Seeds
1 cup raw pumpkin seeds
1 tablespoon maple syrup
1/2 teaspoon brown sugar
1/2 teaspoon sea salt

Salted Pumpkin Seeds
1 cup raw pumpkin seeds
1/2 teaspoon olive oil
1/2 teaspoon sea salt

Place the seeds in a sauce pan with just enough water to cover, adding 1 tablespoon of salt for every cup of pumpkin seeds.
Bring it to a boil and let them simmer for about five minutes.
Strain the seeds and let them completely dry.
Now mix your raw pumpkin seeds with the seasonings listed above.
Line a large baking sheet with parchment paper, and while keeping the flavored seeds separated, spread them out into a single layer.
Roast them at 375 degrees for about 20 minutes, or until the salted seeds just begin to look toasted–don’t let them burn!