[Latin Name] Valerian Officinalis I.

[Specification] Velerenic acid 0.8% HPLC

[Appearance] Brown powder

Plant Part Used: Root

[Particle size] 80Mesh

[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

[What is Valerian?]

Valerian root (valeriana officinalis) is derived from a plant native to Europe and Asia. The root of this plant has been used for thousands of years as a remedy for various ailments including sleep problems, digestive problems, and disorders of the nervous system, headaches, and arthritis. It is believed that valerian root has an impact on the availability of the neurotransmitter GABA in the brain.

[Function]

1. Beneficial for insomnia
2. FOR ANXIETY
3. AS A SEDATIVE
4. FOR OBSESSIVE COMPULSIVE DISORDER (OCD)
5. FOR DIGESTIVE PROBLEMS
6. FOR MIGRAINE FEADACHES
7. FOR HYPERACTIVITY AND FOCUS IN CHILDREN

Goji berries are the red-orange fruits of certain Lycium species, highly revered as a major Chinese tonic herb for their blood building qualities and restorative effects on the liver, kidney and immune functions. Commonly brewed for centuries as an herbal substance in numerous tea preparations, they are known for their ability to replenish Yin Jing essence, the primordial energy of the body associated with the kidney-adrenal system, sexual libido and fertility. Containing specific phytonutrients, like lycium barbarum polysaccharides (LBPs), they have been utilized for centuries as a Chinese tea ingredient in herbal formulations. Today they are commonly consumed in the West as a dried fruit or soaked and blended into drinks.

Earth Circle Organics, Goji Berries – 1 lb – https://amzn.to/1UwifGy
Earth Circle Organics Raw Goji Berries — 8 oz – https://amzn.to/25YHn0r
Goji Berry Powder, 8oz, Raw, Organic Sunfood – https://bit.ly/24MZEeC
Goji Berries, 16oz, Raw – Organic Sunfood – https://bit.ly/1UMvk0M
Dragon Herbs Heaven Mountain Goji Berries – 8oz – https://bit.ly/1iQSPRD
Goji Berry Powder, Lost Empire Herbs, 50g – https://bit.ly/2ghLwvE
Nativas Naturals – Goji Berries, 4oz-16oz – https://bit.ly/1UMur8G
Mountain Rose Herbs, Lycii (Goji) Berries, Organic, 1oz – 1lb – https://bit.ly/2gmwxhJ
JIng Herbs, Lycium (Goji) Extract Powder – 50 grams – https://bit.ly/25YGRzA
Dragon Herbs, Goji and Schizandra Drops – 2 fl oz, Dragon Herbs – https://bit.ly/18LPu6U

Goji Berries Page: https://bit.ly/1ushlAK

Additional Sourced Info:

Tibetan Goji Berries are not Chinese Wolfberries: https://bit.ly/1tt5sPa
Lycium barbarum polysaccharides: Protective effects against heat-induced damage of rat testes: https://1.usa.gov/1PpGdlc
The protective effect of goji berry extract in ischemic reperfusion in testis torsion: https://1.usa.gov/1VVUwV2
The effect of Lycium barbarum polysaccharides on erectile function recovery in a rat model of cavernous nerve injury: https://bit.ly/28A0TCP
An evidence-based update on the pharmacological activities and possible molecular targets of Lycium barbarum polysaccharides: https://1.usa.gov/1JCcuGv
Improvement effect of Lycium barbarum polysaccharide on sub-health mice: https://1.usa.gov/28A1SCS
Comparative analysis of carotenoid accumulation in two goji (Lycium barbarum L. and L. ruthenicum Murr.) fruits: https://1.usa.gov/1tncxjM
Fasting plasma zeaxanthin response to Fructus barbarum L. (wolfberry; Kei Tze) in a food-based human supplementation trial: https://1.usa.gov/1YogHE5
Lycium barbarum Polysaccharides Protect Human Lens Epithelial Cells against Oxidative Stress–Induced Apoptosis and Senescence: https://1.usa.gov/1tncmEZ
Nutrition Data, Goji Berries (Tibetan): https://bit.ly/1rmzdPJ
Lycium barbarum (goji) juice improves in vivo antioxidant biomarkers in serum of healthy adults: https://1.usa.gov/1YogD7s
Neuroprotective effects of anti-aging oriental medicine Lycium barbarum against beta-amyloid peptide neurotoxicity: https://1.usa.gov/1sCZSsO

All information is for educational purposes only and is the personal view of the author; not intended as medical advice,
diagnosis or prescription. This information has not been evaluated by the FDA and is not intended to cure or prevent any disease.

Learn how to make this delicious pumpkin cupcakes for this fall season!

Aprende como hacer estos panquesitos de calabaza para este otoño!

Pumpkin Muffins as seen on Chicago Works!

INGREDIENTS
• 1 cup butter
• 3 cups sugar
• 3 eggs
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 1/2 teaspoons baking soda
• 1 Tablespoon Pumpkin Pie Spice
• 1 teaspoon ground Mace
• 1 teaspoon vanilla extract
• 2 cups pureed fresh pumpkin (see directions below)* or 1 (16 ounce) can pumpkin puree

DIRECTIONS
1. Preheat oven to 325 degrees. Line muffin pan with paper muffin liners*

2. If using fresh pumpkin. Secure pie pumpkin on cutting board(make sure pumpkin sits flat) and using a chef knife carefully slide the knife into the center of the pumpkin and then remove knife slowly to make several slits. (This will keep pumpkin from exploding is microwave) Place pumpkin into a microwave safe dish and microwave at 15 minute intervals until pumpkin is soft. Cool pumpkin. After pumpkin has cooled peel skin from the pumpkin and discard. Cut pumpkin in half and remove seeds and string. (seeds may be reserved for roasting) Puree pumpkin pieces using a blender or food processor.

3. Measure out 2 cups of pureed pumpkin*
4. In a mixing bowl, cream butter and sugar. Add eggs; mix well.
5. Combine dry ingredients
6. Stir dry ingredients into creamed mixture just until moistened. Stir in pumpkin puree.
7. Scoop batter into prepared muffin liners.
8. Bake for up to 25 minutes or until muffins spring back when touched or a toothpick comes out clean.

*Make Muffin Tops instead
(Chef Lori’s Favorite)

Scoop pumpkin batter about 2 inches apart directly onto silicone or parchment paper lined cookie sheet. Bake for up to 10 minutes. Sprinkle with powdered sugar when cooled.

Pumpkin FAQS
Choose a “Pie Pumpkin” for cooking (about the size of a small canteloupe)
Three pounds of fresh pumpkin will yield about 3 cups mashed cooked pumpkin
Pureed pumpkin can be stored refigerated for up to 3 days and frozen for up to 1 year
Pumpkin puree an excellent source of vitamin A, low in sodium and fat-free
Most recipes that call for winter squash or sweet potatoes may be successfully prepare by substituting pumpkin puree

Not Even Close to Low Calorie Cream Cheese Whipped Icing
INGREDIENTS
1 cup cold Whipping Cream 1 cup sugar
8 oz cream cheese

DIRECTIONS
1. Chill whisk and metal bowl in freezer. Pour whipping cream into bowl and whip to soft peaks.
2. Add softened cream cheese and vanilla to whipped cream. Until blended.
3. Pipe icing onto muffin with pastry bag and tip or serve icing in bowl

Pumpkin Pancakes
Substitute 1/2 cup pumpkin puree for the same quantity of milk in your favorite pancake recipe. Cook as usual.

Roasted Pumpkin Seeds
Clean seeds in cold water removing any pulp and string.
Boil seeds for 15 minutes in salted water
Drain seeds, dry in clean towel and toss in olive oil
Roast in 300 degree oven until golden brown. (up to 1 hour)
Cool and eat!