[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.

PREVIOUS #VEGANNOVEMBER: https://www.youtube.com/watch?v=329RG56gHoI
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My food processor: https://amzn.to/1DGnsqX

BREAKFAST – Potato, Onion, Tomato & Spincach Scramble
1 medium potato
1 small white onion
1 large tomato
1 cup frozen/fresh spinach
Black pepper
Homemade Tomato Ketchup: https://youtu.be/Rlz0YZJSv3o?t=52s
First cut the potato into cubes, then add them to a pan with a drizzle of olive oil and cook them off until they’re almost crispy on the outside. Chop the onion and the tomato and next add the onion to the pan. Cook that off until soft before then adding in the tomato and the spinach. Season it with black pepper, leave it to cook for a few more minutes for the spinach to wilt then serve with homemade ketchup.

SNACK – Eat Real Quinoa Sour Cream & Chive Chips: https://amzn.to/2fa46F2

LUNCH – Mushroom Pate with Pumpkin Seed Oatcakes:
200g mushrooms
4 shallots, halved
1/3 cup chopped walnuts: https://amzn.to/2fhjOfd
2 tbsp nutritional yeast: https://amzn.to/2aAZ8MM
Salt & black pepper
Small handful fresh thyme
Pumpkin Seed Oatcakes: https://youtu.be/QxaPIoP0FXo?t=4m1s
(In cup measurements:)
1 cup oats
1 tbsp coconut oil
1/3 cup water
1 tbsp nutritional yeast
Handful pumpkin seeds
Salt & pepper)
Add the halved shallots to a pan with a splash of hot water and fry them off. Then roughly chop the mushrooms and add those to the pan and let them cook down. Add in the chopped walnuts and allow to lightly toast, then add in the nutritional yeast, season it with salt, black pepper and fresh thyme. Mix well, then transfer it over to a food processor, blend it up until smooth. Leave it to cool, transfer it to a dish, cover and place it in the fridge to chill. Serve with the Pumpkin Seed Oatcakes, on crackers, toast or as a sandwich spread.

SNACK – Apple Pie Cookies (Makes 8):
2 cups oats
1/2 cup oat flour
5 tbsp apple sauce
2 tbsp almond butter: https://amzn.to/2edjyy6
4 tbsp maple syrup: https://amzn.to/2aub6Nd
1 chia egg (2 tbsp chia, 6 tbsp water): https://amzn.to/1nWM7SQ
1 tsp cinnamon
Preheat the oven to 180 degrees celsius. Add all of the ingredients into a mixing bowl and give it a good stir until it begins to stick together. Take around 2 tablespoons of the mix and form cookie shapes from each. Line those out on a baking tray and place in the oven to bake for 25-30 minutes until they go slightly golden. Remove from the oven and leave to cool. Store remaining cookies in an airtight container for up to 3 days.

DINNER – Cheese, Onion & Tomato Pasta Bake:
2 cups wholewheat penne
Nacho Cheese Sauce: https://youtu.be/SfMn1lyV5_w?t=4m45s
1 white onion
1 large tomato
3 tbsp onion flakes: https://amzn.to/2fhkVM3
Black pepper
Cook the penne in a pan of boiling, salt water and in the meantime, dice the onion and slice up the tomato. Turn the oven on to 180 degrees celsius and once the pasta has cooked, rinse and drain it. Place the onions in the pan with 1 tablespoon of olive oil and cook them down. Add in the Nacho Cheese Sauce and give that a good stir. Next add the pasta back in, give it another good mix together before transferring a third of it into a baking dish. Layer over half the tomato slices, add another layer of the cheese and onion pasta, then the other half of the tomato slices then top it with the remaining pasta. Sprinkle the onion flakes and season t with black pepper. Place that in the oven for 15 minutes. Serve with fresh basil.

DESSERT – Hazelnut Butter Stuffed Dates:
4 dates: https://amzn.to/2fhkCAJ
2 tsp hazelnut butter: https://amzn.to/2eNtePa
Sprinkle of cacao powder: https://amzn.to/2fhkz8a
Stuff the dates with the hazelnut butter and then take a small amount of raw cacao powder and sprinkle that over the top.

WHAT I’M WEARING:
TOP – Whistles (similar: https://bit.ly/2d9EW77)
BRACELET – https://bit.ly/2aXuzlT
NAILS – Ciate ‘Beach Melba’: https://bit.ly/2edleaK

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