[Specification] 99%

[Appearance] Dark Green powder

Plant Part Used:

[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 that?]

Chlorophyll is a natural green pigment which is obtained through extraction and refining processes from natural green plants or silkworm feces.Chlorophyll is stabilized chlorophyll, which is prepared from chlorophyll by saponification and replacement of magnesium atom with copper and sodium. Chlorophyll is dark green to blue black powder, easily soluble in water but slightly soluble in alcohol and chloroform, with transparent jade green water solution without sediment.

[Function]

1.clears up odors of putrefaction effectively.

2.play an important role on cancer prevention.

3.Chlorophyll has superior coloring strength and good stabilization in neutral and alkali solutions.

4.Chlorophyll has effect on liver protection, fastening healing of stomach ulcers and intestine ulcers.

5.The active ingredient in a number of internally-taken preparations intended to reduce odors associated with incontinence, colostomies and similar procedures, as well as body odor in general.

6.Chlorophyll has strong antibacterial action, which makes it useful in surgeries, ulcerative carcinoma, acute rhinitis and rhinosinusitis, chronic ear infections, inflammations, etc.

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Check out my LOW FAT CINNAMON ROLL recipe! The perfect healthy Valentine’s Day treat!

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Full recipe below! Click for more Mind Over Munch Episodes: https://bit.ly/1z1ytBt

LOW FAT CINNAMON ROLLS

Ingredients for Dough:
1 cup almond milk
2 Tbsp light butter (earth balance or I can’t believe it’s not light)
1 packet rapid rise yeast
1 3/4 cup all purpose flour
1 1/2 cups whole wheat flour
1/2 cup oat flour
1/4 cup stevia or granulated sweetener of choice
1 tsp cinnamon
1/2 tsp pumpkin pie spice (optional)
1/2 tsp salt
1 egg
1/3 cup canned pumpkin puree

Ingredients for Filling:
2 tsp light butter, melted
2 tsp cinnamon
1 tsp pumpkin pie spice
3 Tbsp stevia, or granulated sweetener of choice
1 Tbsp raw sugar
1 Tbsp brown sugar

Ingredients for Icing:
1/3 cup powdered sugar
2 Tbsp low fat cream cheese, room temperature
2 tsp almond milk
1/4 tsp vanilla

Procedure:
1. Heat almond milk and 2 Tbsp light butter over medium low heat. Whisk, and once combined remove from heat. Allow to cool slightly.
2. Mix/sift all-purpose, wheat and oat flour together in a bowl, set aside.
3. In a the bowl of a stand mixer, combine yeast, 3 cups of flour mixture, 1/4 cup stevia, salt, and spices for dough. Stir.
4. Whisk together canned pumpkin and egg.
5. In the stand mixer bowl with a dough hook attachment add egg/pumpkin mixture and luke warm milk. Beat on medium-low speed.
6. Add remaining flour a little at a time (about 1 Tbsp or so) until dough forms a ball and pulls from the sides.
7. Beat 5 minutes on medium-low speed.
8. Cover the bowl of the stand mixer with plastic wrap and allow to rise for 15–20 minutes.
9. While the dough rises, combine all filling ingredients except butter. Set aside.
10. After dough has risen, transfer and turn on a floured surface. Use a rolling pin to roll out to a rectangle that’s about 15″x9″ (doesn’t need to be exact measurements, but cut dough so it is a relatively perfect rectangle). Remove excess dough from rectangle and dispose.
11. Spread melted butter over dough. Sprinkle filling on top, covering thoroughly.
12.Roll the dough up width wise (keep the roll LONG, roll up the short side, so you have a roll that is about 15″x 3–4″.
13. Divide roll into 12ths. Cut using a GOOD bread knife or dental floss.
14. Transfer cut cinnamon rolls into a 9″x13″ baking dish, allowing space in between as you would for cookies. Cover with plastic wrap and allow dough to rise once more for 25 minutes.
15. Make the icing in the meantime by combining all icing ingredients. It’s supposed to be a glaze, so don’t worry if it seems watery! I recommend making extra icing (more than the recipe suggests) so your friends and family can add more if they want!
16. Preheat oven to 325F.
17. Uncover cinnamon rolls, and brush with a little extra melted butter on top, if you have it.
18. Bake cinnamon rolls 8–12 minutes, until risen and slightly browned on top! DO NOT overcook! These are best slightly undercooked, so if you’re unsure, just take them out!

Nutrition:
per serving (1 roll): 124 calories | 25g carbs | 2g fat | 4g protein

Check out some of my other related recipes!

Cookie Dough Bites

Pumpkin Peanut Butter Cups

Peanut Butter & Jelly Thumbprint Cookies

https://youtu.be/INpt6cd16Pk?list=PLt2c0hX1aB8qk0KNM77ijBHuiEv02R5Ua

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