[Latin Name] Rhodiola Rosea

[Plant Source] China

[Specifications] Salidrosides:1%-5%

Rosavin:3% HPLC

[Appearance] Brown fine powder

[Plant Part Used] Root

[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.

[Package] Packed in paper-drums and two plastic-bags inside.

[What is Rhodiola Rosea]

Rhodiola Rosea (also known as Arctic root or golden root) is a member of the family Crassulaceae, a family of plants native to the arctic regions of Eastern Siberia. Rhodiola rosea is widely distributed  in Arctic and mountainous regions throughout Europe and Asia. It grows at altitudes of 11,000 to 18,000 feet above sea level.

There are numerous animal and test tube studies showing that rhodiola has both a stimulating and a sedating effect on the central nervous system; enhance physical endurance; improves thyroid, thymus, and adrenal function; protects the nervous system, heart and liver; and has antioxidant and anticancer properties.

[Function]

1 Enhancing immunity and delaying aging;

2 Resisting radiation and tumor;

3 Regulating nervous system and metabolism, effectively limiting melancholy feeling and mood, and promoting mental status;

4 Protecting cardiovascular, dilating coronary artery,preventing coronary arteriosclerosis and arrhythmia.

This delicious, keto friendly dessert clocks in at a mere 225 calories and just 2 net carbs per serving!
___________

Brownie Ingredients (24 total net carbs):
- 1 can Zevia Cream Soda
- 6 tbsp melted salted butter
- 3 large eggs (1 net carb)
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 cups almond flour (16 net carbs)
- 1/2 cup coconut flakes (8 net carbs)
- 1 1/2 tsp baking soda
- 1 tsp nutmeg (0.6 net carbs)
- 1 tsp cinnamon (0.6 net carbs)

Glaze Ingredients (8 total net carbs):
- 2 tbsp salted butter
- 1/4 cup heavy whipping cream
- 2 tbsp liquid stevia
- 1 cup chopped almonds (8 net carbs)

Brownie Instructions:
- Preheat oven to 350°F.
- To make the brownie, whisk Zevia Cream Soda and butter in a mixing bowl. Add in the eggs, vanilla extract, and almond extract, and mix with a hand blender until smooth. Set mixture aside.
- In another bowl, whisk together almond flour, cinnamon, nutmeg, and baking powder.
- Add the dry ingredients to the wet ingredients and use a hand mixer to mix until smooth.
- Spray a 10×10 baking pan with oil and add the batter. Set aside.
- To make the glaze, melt the 2 tbsp of butter and add 2 tbsp of liquid stevia.
- When it starts to bubble, add in the chopped almonds and mix for 3 minutes.
- Pour the glaze over the batter in the baking sheet and bake for 20 mins or until the top of the almonds look like they’re dry.
- Cut into 16 servings and enjoy!

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