[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.

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Perfect Oven Roasted Vegetables | Simple Oven Roasted Vegetables Recipe

Oven roasted vegetables are excellent!

I must admit that I am not a huge fan of eating only vegetables and meat for dinner but, I have a different opinion about roasted vegetables.

I am not sure why but roasting makes vegetables tastier and if you have never tried it before you should try it now even if you are not a huge fan of vegetables.

The recipe is really simple and works with almost any vegetables you have at home. To make roasted vegetables, even more awesome, try always to pick the ones that grow in the same location or the ones that are harvested in the same season like fall or winter vegetables.

Here are some tips for a vegetable combination you can use:

My version: potato, red bell pepper, tomatoes, eggplant, zucchini, parsnip and carrot with salt, pepper, olive oil and rosemary
Italian version: tomatoes, onion, zucchini, eggplant, different bell peppers and garlic with salt, pepper, basil, marjoram, and thyme
Mexican version: beans, mixed bell peppers, chili peppers, corn, green beans and onion with lime, cilantro, and cayenne
Fall version: 3 different colors of carrots, pumpkin, Brussels sprouts and cauliflower with salt, pepper, and lard
Winter version: broad beans, garlic, onion, winter squash and potatoes with salt, pepper, thyme, and butter

At first, you will need to clean and prepare all the vegetables. You will usually want to peel off the skin from most of the harder vegetables and wash plus remove the stem from softer vegetables.

You may ask, what are hard and soft vegetables?

Hard vegetables are the ones that take a longer time to cook, so you want to cut them into smaller pieces while soft vegetables are cooked pretty quickly so may leave them as they are, like cherry tomatoes, or chop them into bigger pieces. Here are some hard and soft vegetables:

Hard vegetables: potatoes, carrots, parsnip, celeriac, pumpkin, beans and others
Soft vegetables: tomatoes, onion, different peppers, zucchini, eggplant and other

When your vegetables are cleaned and chopped you will just need to season them. After that just mix them with some fat, usually with olive oil which works best and place them in a baking pan or cast iron skillet.

Your vegetables are ready for roasting. I prefer to bake them at 200°C/390°C for about 30-40 minutes or until they look done. But you can also lower the temperature and increase the time. I have found out that longer time is usually better for the vegetables as they will release more flavor and they are softer compared to short and intense baking time.

Now just enjoy your roasted vegetables with anything you like. I usually serve them with skirt steak or salmon. By the way, if you don’t want to eat them with meat you can add cheese on top of them for last 10 minutes, or you can eat them as is. Enjoy!

Transcript of the video:
“Hi, this is Ondřej from 7 Diet Meals with the recipe for Perfect oven roasted vegetables!

Recipe is very simple because you can use any vegetables that you have at home. There are just 2 steps. The first step is to clean and chop all the vegetables and the second step is to roast them.

Start by dividing your vegetables into two categories. The first category consists of the harder vegetables, all these vegetables are usually root vegetables. In my case it was potato, carrot and parsnip.

Harder vegetable takes longer time to cook so you should always cut them to smaller pieces than soft vegetables. You also don’t need to peel of the skin from harder vegetables but I prefer to do so.

And the second category consist of soft vegetables. All soft vegetables can be usually eaten raw without cooking and in my case it was red bell pepper, tomatoes, eggplant and zucchini. These ones are cooked quicker than harder vegetables, so you can chop them into bigger pieces.

When all vegetables are clean and chopped, place them to the baking pan or cast iron skillet.

Add splash of olive oil, some seasoning and mix it. I usually use combination of olive oil, salt, pepper and rosemary but you can use any other herbs and spices like garlic, thyme or even curry powder, ginger and soy sauce.

Now just roast veggies at 200°C for 40 minutes and it’s done. Unfortunatelly, I forget to make video of final product but here are at least some photos of some other roasted vegetables I have done.

Thanks for watching and if you like the recipe don’t forget to subscribe! See you next time!”

Music from Jukedeck – create your own at https://jukedeck.com.

YouTube channel: https://youtube.com/c/7dietmealscom/
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Author: Ondřej Ševčík

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