[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

Description

Don’t forget to like our videos and subscribe to our channel!

https://www.startingoutraw.net

Raw Vegan Blueberry Lemon Pound Cake with Lemon Butter Icing

For the cake:

1/3 cup walnuts
1 cup dates (soaked for softer dates at least 10 minutes)
1 apple, peeled, cut, & cored
1/2 lemon
1/2 orange
1/3 cup freeze dried blueberries
1t orange & lemon zest mixed
1t vanilla
1/4t lemon extract
1/8t sea salt
1/3 cup pysillium husks
2T golden flax seeds, ground
1/3 cup fresh or frozen blueberries
pecans, chopped
fresh or frozen pineapple, diced

Mix together in food processor, walnuts, apple, lemon, orange, freeze dried blueberries, zest, vanilla, lemon extract, and sea salt until smooth. You may add in some pecans and pineapple if you like a little more substance in your cake. Just pulse them in so you still have some chunks. Transfer dough to medium sized bowl and hand mix in, flax, psyllium, and blueberries. We put our dough into a 7 inch springform pan to form the cake. Transfer to a mesh dehydrator sheet and dehydrate at 145 degrees for one hour. Lower temperature to 115 degrees for several more hours (6-7). Pour lemon icing over top of cake. Set in refrigerator to harden up and then you can add another layer of icing to it! Keep in refrigerator. Will last for several days. It never lasts that long in our house so don’t know exactly how long it will last for.

Lemon Butter Icing:

1/4 cup coconut butter
1T cashew butter
1/4 cup hot water
1t lemon extract
1T pure maple syrup

Blend all ingredients in high speed blender until smooth.