[Latin Name] Allium sativum L.

[Plant Source] from China

[Appearance] Off-white to light yellow Powder

Plant Part Used:Fruit

[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

Introduction:

In ancient times, garlic was used as a remedy for intestinal disorders, flatulence, worms, respiratory infections, skin diseases, wounds, symptoms of aging, and many other ailments. To date, more than 3000 publications from all over the world have gradually confirmed the traditionally recognized health benefits of garlic.

Although aged Garlic has so many benefits to human body, but it has a unpleasant odor. most of people do not like this taste ,so we use modern biological technology, to enrichment the elite containing in the Garlic and get rid of the odor of the product ,we call it aged garlic extract

Function:

(1) Has a strong and extensive antibiotic ability. It can kill all kinds of bacteria totally sucn as gram-positive bacteria, gram-negative bacteria and fungi; can restrain and kill some pathogenic microorganisms such as many staphylococcocci, pasteurella, typhoid bacillus, shigella dysenteriae and pseudomonas aeruginosa. So, it can prevent and cure many kinds of contagion, especially coccidiosis in chicken.

(2) Because of its strong garlic odour, allicin can increase feed intake of the birds and fish.

(3) Flavors the meals with a uniform garlic smell and mask unpleasant odors of various feed components.

(4) Strengthen immune system, and promote healthy growth in poultry and fish.

(5) Allicin’s garlic odour is effective in repelling flies, mites and other insects from the feed.

(6) Allicin has a potent sterilization effect on Aspergillus flavus, Aspergillus Niger, Aspergillus fumigatus, etc. and is therefore able to prevent the onset of feed mildew and prolong feed life.

(7) Allicin is safe with no residual drugs

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BLOG: https://jessicabeautician.co.uk/
TWITTER: https://twitter.com/JessBeautician
IG: @jessbeautician
SNAPCHAT: jessbeautician

DOCUMENTARIES/VIDEOS I RECOMMEND (Watch in order):
- 101 Reasons to go Vegan: https://www.youtube.com/watch?v=W4HJc…
- The Best Speech Ever: https://www.youtube.com/watch?v=es6U0…
- Forks Over Knives: https://www.youtube.com/watch?v=O7iju…
- Earthlings: https://www.youtube.com/watch?v=Hm7Ba…
- Cowspiracy: https://www.cowspiracy.com

My Food Processor: https://amzn.to/1DGnsqX

BREAKFAST – Homemade Granola: (Makes 5 servings)
2 mugs oats
1 mug almonds, blitzed: https://amzn.to/25aNrU9
1/2 mug sunflower seeds: https://amzn.to/25aNteD
1/2 mug pumpkin seeds: https://amzn.to/1nWLZ5L
1/2 mug dessicated coconut: https://amzn.to/1nWM5dQ
2 tbsp coconut oil, melted: https://amzn.to/1RsV5jT
1 tsp cinnamon
Handful raisins
Put dry ingredients on a lined baking tray, drizzle over coconut oil and mix well. Place in oven on 200 degrees celsius for 20-30 mins or until golden brown. Remove and leave to cool before serving. Enjoy with coconut milk or almond milk.

SNACK – Superfood Bread: (Recipe for inspiration: https://bit.ly/1j3IHJG, makes 4 slices)
1 mug oat flour
2/3 mug chia seeds: https://amzn.to/1nWM7SQ
1/2 mug sunflower seeds: https://amzn.to/25aNteD
1/2 mug pumpkin seeds: https://amzn.to/1nWLZ5L
2 tbsp onion flakes: https://amzn.to/25aNBL8
1 tsp garlic powder: https://amzn.to/25aNI9y
1 tsp oregano
Salt
Mix the dry ingredients in a bowl. Stir in 1 mug water and leave for 10 mins for chia to absorb the liquid. Spread out on a lined baking tray with a spatula until 1cm in thickness, neaten edges. Place in oven on 180 degrees celsius for 20 mins, remove and leave to cool. Slice into squares of ‘bread’.

LUNCH – Carrot & Coriander Soup: (Serves 2)
1 onion, chopped
2 leeks, chopped
2 carrots, peeled and chopped
1 tsp ground coriander
Salt and pepper
2 mugs veg stock: https://amzn.to/1nWMnkM
Large handful fresh coriander, reserve some for garnish
Fry off the onion in olive oil on a medium heat. Once browned, add in the leeks and carrots. Season with ground coriander, salt and pepper. Continue to cook uncovered for around 10 mins before adding in the veg stock. Cover and leave to simmer for 20 mins. Stir in fresh coriander and transfer to a blender/food processor, blend until smooth. Serve hot with remaining fresh coriander.

SNACK – Spicy Almonds:
1/2 mug almonds: https://amzn.to/25aNrU9
1/2 tsp cumin
1/2 tsp garlic powder: https://amzn.to/25aNI9y
1/2 tsp paprika
Toast almonds in a dry pan on a medium heat. Place to one side and heat a drizzle of olive oil in the pan before adding the spices. Mix well and cook until the spices become fragrant, add the almonds back in and coat well in the mix.

DINNER – Mushroom, Leek, Lentil & Sage Sausages with Mustard Mash and Onion Gravy: (Serves 2)
For the sausages: (Makes 6)
2 leeks, chopped
1 mug lentils, cooked
1 packet (400g) mushrooms
2 tbsp nutritional yeast: https://amzn.to/20EtVKC
1 tbsp chickpea flour: https://amzn.to/25aNOOw
Salt and pepper
Handful fresh sage leaves, chopped

Mash:
5 med potatoes, peeled and cut into large cubes
1 tbsp wholegrain mustard
Salt and pepper

Gravy:
1 onion, sliced
2 cloves garlic, minced
1 tbsp onion flakes (optional, they don’t dissolve and kind of float in your gravy.. tastes good though!): https://amzn.to/25aNBL8
2 tbsp tamari: https://amzn.to/1X4stRS
Pepper
1 mug veg stock: https://amzn.to/1nWMnkM
Start making the sausages by frying up the leeks in a little olive oil on a medium heat. Add in the cooked lentils and leave to cook whilst you blend up the mushrooms in a food processor until it forms a thick paste. Add mushrooms to the pan with nutritional yeast and chickpea flour, season with salt and pepper, leave to simmer for around 10 mins. Add in the fresh sage, stir through and remove from the heat, allowing it to cool. In the meantime, add the potatoes to a pan of boiling, salted water and cook until soft, around 20 mins. Make the gravy by cooking the onions in a little olive oil on a medium heat. Once softened, add in the garlic, onion flakes, tamari and pepper. Cook for a few mins before adding in the veg stock. Leave to simmer. Form sausage shapes with the mushroom mix and place on a lined baking tray in the oven on 180 degrees for around 20 mins, flipping over halfway through. Finish the mash by draining of the potatoes, mashing them up and season with salt and pepper. Stir through the mustard and add a splash of hot water to make it creamy. Serve the sausages on a bed of mash and finish with the gravy.

DESSERT – Chocolate-Dipped Strawberries:
12 strawberries
1 tbsp coconut oil, melted: https://amzn.to/1RsV5jT
2 tbsp cacao powder
2 tbsp maple syrup (you could definitely use 3-4 tbsps!)
Chopped nuts
Place the coconut oil in a bowl, stir in the cacao and sweeten to taste. Coat half of each strawberry and lay on a plate, sprinkle with chopped nuts. Place in freezer for 10 mins to fully set, enjoy cold!