[Latin Name] Corynante Yohimbe

[Plant Source] Yohimbe bark collected from Africa

[Specifications] Yohimbine 8% (HPLC)

[Appearance] Red Brown Fine Powder

[Particle size] 80 Mesh

[Loss on drying] 5.0%

[Heavy Metal] 10PPM

[Extract solvents] Ethanol

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Package] Packed in paper-drums and two plastic-bags inside. Net weight:25kgs/drum

[What is yohimbe]

Yohimbe is a tree that grows in Africa, and the natives there have used the crude bark and purified compound to enhance sexual desire and performance. Yohimbe has been used for centuries as an aphrodisiac. It has even been smoked as a hallucinogen. Nowadays, Yohimbe bark extract is mostly used to treat impotence for men and women.

When ingested, Yohimbe is assimilated into the blood stream, and Yohimbe’s energizing effects come from its ability to increase blood flow to the genitals - and this applies to both men and women.Aside from its aphrodisiac effects, new research also show that Yohimbe has powerful antioxidant effects.

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[Function]

Yohimbe Bark Extract Benefits£º

1.It’s an aphrodisiac for both men and women

2.Be used to fight impotence

3.It is shown to be a powerful antioxidant

4.It also helps prevent arteries from getting clogged

5.It helps sexual performance, increase libido

6.Ithas also been shown to help prevent heart attacks

This recipe is a video of a recipe from my cookbook, THE NAKED DIET. You can order it on AMAZON now – https://goo.gl/XNvwhG

This bread is made with flax and ground almonds. As such it is completely grain and carb free, thus perfect for anyone diabetic or trying to cut back on their sugar intake. It is undoubtedly at its best toasted, dolloped, drizzled and dressed with any toppings, or dips, you fancy.

Subscribe for more upcoming videos and simple recipes, and check out my website at https://www.tessward.com/

Ingredients :

5 eggs
250g of ground flax/ linseeds
170 g ground almonds
1 tablespoon baking powder
70g pumpkin / sunflower seeds
1/2 tablespoon coconut/ olive oil
1 level teaspoon sea salt

You need : 1 Small loaf tin

Method

Pre-heat oven to 180 degrees celsius
Add 3/4 of the seeds and all the other dry ingredients into a bowl

Crack your eggs into another bowl, 200ml water and mix. You are looking for the texture of thick but pourable batter, you may need to add a little extra water. Add the the dry mixture, and 3/4 of the seeds. Mix and pour into a small greased loaf tin.
Scatter over the remaining seeds
Bake for 35-40 minutes.
Leave to cool on a wire rack before slicing and serving.

The bread will keep for 3-4 days, out of the fridge

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