[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.

6:30 Point of View – April 23 – Are GMO’s actually safe??

It’s Friday. The weekend is here. Isn’t that reason enough to celebrate? It is for me! That’s why I’m going to make a spectacular ice cream cake that’s actually so simple to put together. It requires very little active time — bake a super-quick cake, then the freezer does most of the making for you. Believe me when I say your family will thank you for it!

Subscribe for more easy and delicious recipes: https://full.sc/P8YgBt

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Recipe Ingredients:
Nonstick cooking spray
1/4 cup unsweetened cocoa powder
1/2 cup all-purpose flour (spooned and leveled)
1/2 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon coarse salt
1 large egg yolk
1/4 cup buttermilk
1 tablespoon vegetable oil
1/2 teaspoon pure vanilla extract
1 cup fresh or thawed frozen blackberries (5 ounces)
1 pint vanilla ice cream, softened
1 pint raspberry sorbet, softened

Get the Full Recipe: https://www.marthastewart.com/351435/chocolate-berry-ice-cream-cake
Nutrition Info:
Per serv: 243 cal; 7 g fat; 3 g protein; 45 g carb; 3 g fiber

More Sweet Treat Recipes: https://full.sc/Q9cvnf
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.

Chocolate-Berry Ice Cream Cake | Everyday Food with Sarah Carey

https://www.youtube.com/user/everydayfoodvideos