[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.

Cranberry Orange Muffins
Ingredients
1 cup cranberries, fresh or frozen
¾ cup (12 Tablespoons) butter, softened
1¼ cups sugar (plus 2 Tablespoons for the cranberries)
¼ cup orange juice
1-2 teaspoons orange zest
3 large eggs
1 teaspoon vanilla extract
1½ cups all purpose flour
2 teaspoons baking powder
¼ teaspoon salt
Instructions
Preheat the oven to 350 degrees Fahrenheit. Coat muffin pans with non-stick spray, or use paper liners.
Cut the cranberries in half and toss with 1-2 Tablespoons of sugar and set them aside. If you place the cranberries whole into the muffins, they will be very, very tart.
In a standing mixer with a paddle attachment, or using a hand mixer, cream the butter and sugar until light and fluffy.
Add the orange juice, orange zest, eggs and vanilla. Mix to combine, scraping down the sides of the bowl a few times with a rubber spatula.
In a medium bowl, whisk the flour, baking powder and salt together. Add the dry ingredients to the batter and mix to combine, just until the flour is mostly incorporated. Do not over mix.
Add the cranberries to the batter and mix to combine with a spatula.
Divide the batter evenly among the prepared muffin tins. Bake in the preheated oven for 20-25 min.
Notes
You can also use frozen cranberries instead of fresh. You don’t have to thaw the berries, but I would still halve them and toss with sugar. Instead of using fresh cranberries, you can also use dry cranberries. If cranberries aren’t available, you can also add some dark chocolate, chopped dry apricots or walnuts instead.

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Part 2 of A quick and easy way to make a delicious pumpkin pie without adding sugar but getting the same sweetness using
1 can Libby’s 29 oz or 2 ea 15 oz cans
1/2 Tablespoon JAJA Stevioside (stevia extract) from Emperor’s Herbologist availalbe at https://emperorsherbologist.com/stevioside.php
1 Tablespoon Ground Cinnamon (or to taste)
1 teaspoon salt
1 Tablespoon Pumpkin pie spice (or to taste)
4 Large eggs (organic free range taste best – and they are inexpensive at Wallmart)
24 Ounce of milk substitute (almond, coconut, or soy)
2 Unbaked deep 9″ pie crust
Including the crust — which adds almost all the carbs, calories and fat: 172 Calories , 18.25 carbs, 12.01 grams