[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.

How to Make Pumpkin Tea Masala Milk | Diana Stobo – Fall is here! Get in the season with this awesome raw recipe! Take my 10 Day Guided Cleanse ‘The Naked Challenge’ and transform your life:►https://goo.gl/2c5QHI

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How to Make Pumpkin Tea Masala Milk | Diana Stobo
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Hey and welcome to the daily juice, I am going to make a pumpkin tea masala milk today. I came up with this idea because when I was in India they would serve the hot chai on the beach and so I went and bought some of their chai masala back and have been blending it into different ingredients. I have been soaking these pumpkin seeds in water for about three hours. I rinsed and drained them, we are going to put it in the vitamix and add our water. This could be our basic pumpkin milk for there but we are going to add, chai masala tea, any of your favorites will do and some agave nectar to sweeten it. Then we are going to blend that up until it becomes a milk.

Ok so everything is blended and creamy. I’m going to add a little special ingredient, this is melted coconut oil and some lithesome powder. The reason I am doing this is because after this I am going to put this in the refrigerator and allow it to thicken and the coconut oil will make this milk a little creamery. Lithisome just binds all the ingredients together. Ok! Creamy milk here, so now find yourself a wide-mouthed pitcher and a nut milk bag. Lets see if this fits. Nope. So I’m going to have to hold it, lets pour our milk into it. So what we are going to do is gently squeeze the milk out of the bag leaving the chai masala inside along with any of the pumpkin seed which will make a nice smooth and creamy milk. Ok, all of the liquid is out of the bag, there we go, I’m going to put it in some jars for now to store in the refrigerator.

2 cups all-purpose flour, 3/4 cup granulated sugar, 3/4 teaspoon salt, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda add 1 cup chopped cranberries, 1/2 cup nuts your choice mix all together. In a small bowl 1 egg, 2 tablespoons vegetable oil, 3/4 cup orange juice beat together. Add wet ingredients into dry slowly. Bake at 350 for 22 minutes in 4 well pan or 50 minutes for 9×5 loaf pan. Grease pans well
Cool on rack for 10 minutes