[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

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INGREDIENTS:

1 cup all-purpose flour
1 cup white sugar
1/4 teaspoon salt
2 cups cranberries

1/2 cup chopped walnuts
1/2 cup butter, melted
2 eggs
1 teaspoon almond extract

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch pie pan.
Combine the flour, sugar, and salt. Stir in the cranberries and the walnuts, and toss to coat. Stir in the butter, beaten eggs, and almond extract. If you are using frozen cranberries, the mixture will be very thick. Spread the batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 40 minutes, or until a wooden pick inserted near the center comes out clean. Serve warm with whipped cream or ice cream.

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A quick and easy Granola bar recipe that is really healthy! You can always substitute the cranberries and almonds with another type of dried fruit or nut. The perfect lazy person’s breakfast, lunch or dinner!

Recipe:
2 cups steelcut oats
1/2 cup raw almonds
1/2 cup cranberries
1/2 cup mixed seeds (sunflower and pumpkin)
1 cup puffed rice
1/4 cup olive oil
1/4 cup honey
1 tbs brown sugar
1 tsp vanilla extract
Pinch of Salt
White chocolate for decorating

Method:
1. Preheat the oven to 270 degrees celsius.

2. On a baking sheet, place the oats and almonds and mix together then toast in the oven for 10 minutes. Remove and allow to cool.

3. In a large mixing bowl, place the cranberries, mixed seeds, puffed rice and toasted oat and almond mixture and mix altogether. Set aside.

4. In a pot add the olive oil, honey, brown sugar, vanilla extract and pinch of salt and heat over a low heat until it all bubbles together. Add this mixture to the dry ingredients and mix thoroughly.

5. Place it into a lined casserole dish and compact it using books or anything quite heavy. Place it into the fridge and let it set for 2 hours.

6. Cut into rectangles and drizzle with melted white chocolate. Store in the fridge in-between wax paper.