[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

Topshelf Mixologist Sheryl shows you her Hard Drive Energy Punch

Ingredients:
-Supligen
-Malta/dragon/guiness
-Oats
-Peanuts
-Pumpkin Seeds
-Flaxseed
-Nutmeg Powder
-Whipped Cream
-Ice cubes

Seasoned Kale: A Super Healthy Kale Dish

The flex cook show: Episode 11

I think kale is a misunderstood vegetable. It is very easy to cook, and the health benefits are indisputable. Kale’s slightly bitter taste mellows when sautéed. In this dish it is seasoned with cumin, garlic, and peppers, and the nuts impart a sweet taste.
Preparation Time: 30 minutes Cooking Time: 15–20 minutes Serves: 4

2 Tbsp. extra light olive oil
1 bunch fresh kale (strip leaves off stalks, wash, and chop)

For the seasoning:
1 Tbsp. extra light olive oil
1/4 tsp. mustard seeds
3/4 tsp. cumin seeds
5 cloves garlic, peeled and sliced
2-4 dried red whole chili peppers (split in half)
1/8 c. macadamia nuts or honey-roasted cashews (or any nut your prefer)
salt to taste

In a large skillet or nonstick sauté pan, heat 2 tbsp oil. Add kale; cover and sauté on a low flame for 6 minutes. Stir kale and increase heat to medium-low (do not cover). Cook till tender, stirring occasionally (about 6-8 minutes).

In the meantime, in a small sauté pan or saucepan, add 1 tbsp oil and mustard seeds; cover and heat over medium-low flame. When the mustard seeds stop sputtering and popping, remove cover and add cumin seeds, garlic, red chili peppers, and nuts, and fry until garlic turns a light golden brown. (Be careful to keep your face a safe distance, as the oil can spatter when adding ingredients.).
When the kale is done, add the seasoning and toss. Salt to taste. Serve with rice.

What’s good for you:
Kale is one of the best sources of beta-carotene, one of the antioxidants believed by many nutrition experts to be a major player in the battle against cancer, heart disease, and certain age-related chronic diseases; kale is also a top source of eye healthy carotenoids, such as lutein and zeaxanthin. It is unusually high in fiber, which keeps you feeling fuller longer, and is rich in vitamins A, C, and K and calcium.
Cumin seeds are a very good source of iron. They are great for energy and immune functions, help with digestion, and may have ant carcinogenic properties, which help prevent cancer.
Garlic can boost the immune system, lower bad cholesterol levels and raise the good cholesterol, and lower the risk of several common cancers. It is also a good source of vitamins B6 and C.
Flexitarian and vegetarian cooking is extremely healthy. Use these methods to lose weight and maintain a healthy body and lifestyle.
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