[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

This is one of the delicious vegetarian and vegan dish you will ever eat. This is a Middle Eastern dish. I adapted it from Najatskitchen but I made some adjustments and additions to her recipe and made it my own way I really thank her for this amazing dish.

Ingredients

1 cup fine brughul washed and drained
1/2 cup semolina
1/4 cup grated onion
1/4 tsp salt or to taste
1/4 tsp cumin powder
1/4 tsp coriander powder
1/4 tsp cinnamon
1/4 tsp white or black black pepper
1/2 tsp marjoram
1 cup pumpkin purée

Add all the ingredients together and mix well then knead the dough as you would knead any bread dough. If the dough is stiff just add a little of water like 1/8 cup. The fought should be soft.

The filling :

1 cup chopped onion
2 cups chopped Swiss chard stem part or leave part or all together ( I had only stem )
1/2-3/4 cup cooked chickpeas ( I used the can one). Remove the skin.
1/2 cup chopped walnuts
1/4 cup chopped flat parsley
1/4 tsp black pepper
1/2-1 tsp 7 spices
1-2 tbsp sumac
Salt to taste. Be careful not to add a lot because smuc contains salt too.

Steps:

1-Heat about 3 tbsp oil in a medium pan and over a medium heat, add onion and cook a little then add chopped Swiss chard and cook for a few more minutes or until the onion and Swiss chard are soft.
2-Add chickpeas, parsley and walnuts and cook for a couple of minutes.
3-Add black pepper and 7 spices and cook for one minutes then add sumac and mix well. Check for the salt then turn the heat off.

How to make the kubeh/ kuba

1-Brush a small baking pan about 5×7 inch.
With generous amount of vegetable oil or any oil.
2-Open and level half of the dough amount as first layer.
3-Distribute the filling equally on top of the first layer of the dough then drizzle a little of olive oil or any oil on top.
4-Open and level the second amount of the dough on top of the filling.
5-Brush the top with generous amount of vegetable oil or olive oil or any oil you like.
6-Cut into any shape you like. I top the squares with pumpkin seeds.
7-Bake at 400 F for about 45 minutes or until it is brown from the side and top.

Enjoy

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Music:

Ukulele by BENSOUND https://www.bensound.com/royalty-free-…
Creative Commons — Attribution 3.0 Unported— CC BY 3.0

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Music provided by Audio Library https://youtu.be/G7HoUVcL5-U

Green tea is a dynamic drink derived from the leaves of the flowering shrub Camellia sinensis. Our fascination with this soothing and healing beverage goes back more than 4,000 years. It’s become a go-to home remedy for many minor maladies.

Even today, green tea continues to provoke study and praise, thanks to the antioxidants it contains. Compounds in green tea, such as catechins and polyphenols, may potentially help fight heart disease, cancer, and arthritis.

So sit down, brew yourself a cup, and learn about the powers it may hold.