[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.

Cream together:
2 eggs
1 tsp powdered stevia (NuStevia)
3 tbsp agave nectar
1tsp vanilla (I use powder)
1/3 cup apple sauce
1/2 cup melted coconut oil (add slow)

Mix separately:
1/2 tsp cream of tartar (can make without)
1/2 tsp salt
1 tsp baking soda
1 tsp xanthan gum
1/3-1/4 cup coconut flour

Add the dry and wet ingredients together until well mixed.

Fold in chopped up sugar free chocolate (I used half a bar)
You can add coconut flakes and nuts too but I don’t do well with nuts so none for me!

Bake at 350 for about 10 minutes or until lightly brown