[Latin Name] Cinnamomun camphcra

[Plant Source] It is extracted from Ginkgo Biloba Leaf.

[Specifications]

1, Ginkgo Biloba Extract 24/6

Total Ginkgo flavone glycosides 24%

Total terpene lactones 6%

2, Ginkgo Biloba Extract 24/6

Total Ginkgo flavone glycosides 24%

Total terpene lactones 6%

Ginkgolic acid 5ppm

3,CP2005

Total Ginkgo flavone glycosides 24%

Quercatin: kaemperol 0.8–1.5

Total terpene lactones 6%

Ginkgolic acid <5ppm

4.Germany Standard

Total Ginkgo Flavone Glycosides 22.0%-27%

Total Terpene Lactones 5.0%-7.0%

Bilobalides 2.6%-3.2%

Ginkgolic acid <1ppm

5.Water-Soluble Ginkgo Biloba Extract 24/6

Water Solubility: 5g Ginkgo Biloba Extract will be dissolved completely in 100g water

Total Ginkgo Flavone Glycosides 24.0%

Total Terpene Lactones 6.0%

Ginkgolic acid <5.0ppm

[Appearance] Light yellow 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.

[Function]

Expanding blood vessel, resisting insufficient blood and oxygen deficit, increasing blood flow, improving cerebral arteries and distal

blood flow. Promoting cerebral circulation metabolism, improving memory function, resisting depression, resisting lipidic overoxidation,

protecting liver damage.

In clinic, curing high blood pressure, hyperlipoidemia, coronary heart disease, angina pectoris, arterial sclerosis, cerebral embolism,

senile dementia, primary and periodic dropsy, acute drumming in the ears, epicophosis, a variety of body function in disorder, dizziness

and so on.

SO EASY. SO DELICIOUS. And actually good for you? Here are my 4 favourite variations on the classic “Bliss Ball” in under 5 minutes. TRY ‘EM I DARE YOU.

[watch in HD]

(RECIPES LISTED BELOW)

PUMPKIN PIE BLISS BALL: makes apprx. 18

- 1/4 cup pureed pumpkin
- 1/2 cup medjool dates, pitted
- 1/4 cup maple syrup
- 1 Tbsp. chia seeds
- 1 tsp. cinnamon (add more if you like!)
- 1/2 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- pinch of sea salt
- 1/2 cup shredded coconut
- 1 cup rolled oats
- 1 cup pumpkin seeds

Combine all ingredients EXCEPT oats, pumpkin seeds and coconut in a food processor and combine until smooth. Transfer to a separate bowl and add coconut, pumpkin seeds and oats. Mix and then chill the dough for at least 30 min. Once chilled, roll into balls and refrigerate in a sealed container.

COCONUT LIME BLISS BALL: makes apprx. 18

- 1 1/2 cups medjool dates, pitted
- 1/2 cup cashews
- 1/2 cup almonds
- zest from 1 lime
- juice from 2 small-ish limes
- 1/2 cup shredded coconut (for coating)

Combine dates, nuts, juice and zest in the food processor and blend until mixture starts to clump. Make sure it doesn’t get too smooth or else you’ll have a nut butter. Transfer mixture to a bowl and chill for at least 30 minutes. Then lay out the shredded coconut on a tray and begin rolling the dough into balls and then coating them in the coconut. Refrigerate in a sealed container.

RAW CHOCOLATE TRUFFLES: makes 15-20

TRUFFLES:
- 1 cup medjool dates, pitted
- 1/2 cup boiling water
- 1/2 cup raw almonds
- 1 tbsp. coconut oil
- 1/2 tsp. vanilla extract
- 3/8 cup coconut flour (yes, flour)
- 1.5 tbsp. raw cacao powder
- pinch of sea salt

CHOCOLATE COATING:
- 4oz. (about 113g) dark chocolate, chopped
- 1 tbsp. coconut oil
- 1/4 cup boiling water
- 1/2 cup shredded coconut

Combine dates and boiling water and let sit for 30 minutes to soften. Then process the dates along with the almonds, coconut flour, oil, vanilla, sea salt and cacao powder. You want to make this as smooth as possible. Make sure to scrap down the sides to ensure everything gets blended. Once smooth and blended, transfer to a bowl and chill for at least 30 minutes. THE LONGER THE BETTER. You want the mixture very cold for the coating. Once chilled, put the dark chocolate in a bowl along with the boiling water and coconut oil and mix until combined. Lay out the shredded coconut on a plate or tray and then using a fork dip the balls in the chocolate sauce and then roll in the coconut. Once finished transfer to a plate and refrigerate until serving. The longer in the fridge the better with these ones!

CHOCOLATE PEANUT BUTTER: makes apprx. 15

- 1 cup medjool dates, pitted
- 1 cup rolled oats
- 1/2 peanut butter (I like half pb and half sunflower seed butter too!)
- 1 tsp. vanilla extract
- 2 tbsp. water (if your food processor is struggling)

Combine all ingredients in the food processor and blend until a thick ball-like dough forms. It should be sticky and all in one piece. Add water if you find the dough is not blending properly. But not too much, you will regret it. Then, transfer the dough to a bowl and chill for at least 30 minutes. After that, roll into balls and refrigerate in a sealed container.

AND THAT’S IT! Don’t forget to hit “Subscribe” for more vids to come! I ♥ U ALL
_________________________________________________________________

▲✣▼✣▲ FILM & EDITING ▼✣▲✣▼

➳ Nikon D3100
➳ Adobe Premiere Pro CC 2014

▲✣▼✣▲ MUSIC ▼✣▲✣▼

➳ Jengi Beats – ‘Sun Sun’ (Werk Space) → https://soundcloud.com/moovmnt/jengi-beats-sun-sun-werk-space

▲✣▼✣▲ ME ▼✣▲✣▼

➳ Instagram: https://instagram.com/alenablanes/
➳ Twitter: https://twitter.com/alena_blanes
➳ Snapchat: alena_blanes

Kandi – Sep 2014 – New residential construction right next to new car share/community lease garage being built