[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.

↓ READ ME ↓

Hellou everybody!
So today I am going to show you how to make this delicous no knead vegan pumpkin seed bread. It’s super easy & it just envolves a bit of waiting. I have never baked bread before so if I can do it – you can do it too!
If you enjoyed the video please give it a thumbs up & subscribe for more videos. Thanks ♥

→ I got the recipe out of this book & changed it a tiny bit:←

https://www.amazon.de/Vegan-f%C3%BCr-Faule-GU-Themenkochbuch/dp/3833840390/ref=sr_1_1?ie=UTF8&qid=1487533845&sr=8-1&keywords=vegan+f%C3%BCr+faule

It’s a GERMAN book, so I thought it would be cool to share it on this channel in English!

You can also find me on:
→ Instagram: https://www.instagram.com/birgittschmidhofer/
→ Facebook: https://www.facebook.com/BirgittYT/
→ Twitter: https://twitter.com/_Birgitt_

Music:
PAINT IT! by Nicolai Heidlas Music https://soundcloud.com/nicolai-heidlas
Creative Commons — Attribution 3.0 Unported— CC BY 3.0

https://creativecommons.org/licenses/b…

Music provided by Audio Library https://youtu.be/mFLg3vm4BW0

INGREDIENTS & RECIPE:
500g of spelt flour
50g of kibbled linseeds
50g of oats
1/2 a teaspoon of dry yeast
80g of pumpkin seeds
4 tablespoons of soy yogurt
2 tablespoons of maple sirup
1 1/2 teaspoons of salt
400ml of warm water
breadcrumbs

1) Roast 40g of pumpkin seeds in a pan till they’re a bit brown.
2) Put dry ingredients into a bowl + blend everything together. (incl. pumpkin seeds)
3) Add half of the soy yogurt, maple sirup and water. Mix again.
4) Put a kitchen towel on top of the bowl and allow the bread dough to rise for 17 hours.
5) Grease the baking tin and cover it with breadcrumbs.
6) Put the dough into the tin, put a kitchen towel on top of it and let it rise for another hour.
7) Preheat the oven to 395 degrees fahrenheit (200°C)
8) Spread the reast of the soy yogurt on top of the bread dough and put some pumpkin seeds on top.
9) Bake for 50minutes
10) ENJOY!

ZUTATEN & REZEPT:
500g Dinkelmehl
50g geschrotete Leinsamen
50g Haferflocken
1/2 Teelöffel Trockenhefe
80g Kürbiskerne
4 Esslöffel Sojayoghurt
2 Esslöffel Ahornsirup
1 1/2 Teelöffel Salz
400ml warmes Wasser
Semmelbrösel

1) 40g Kürbiskerne anrösten bis sie leicht braun sind
2) Trockene Zutaten in einer Schüssel verrühren (inkl. Kürbiskerne)
3) Die Hälfte Sojajoghurt, Ahornsirup und das Wasser hinzu geben und wieder alles vermengen.
4) Mit einem Geschirrtuch zudecken und den Teig für 17h gehen lassen.
5) Backform einfetten und mit Semmelbrösel einstreuen
6) Den Teig in die Backform geben und für eine weitere Stunde stehen lassen.
7) Ofen vorheizen — 200°C
8) Restliche Yoghurt auf dem Teig verteilen und mit den restl. Kürbiskernen bestreuen.
9) Für 50min backen.
10) & ENJOY!

**Stevia is a natural zero calorie sweetener but is NOT zero calories in the syrup form because of the added sugar.

Ingredients:
5 Cups Water
1 Cup Stevia
1 Cup Sugar
1/3 Cup Alcohol
(I used 50 proof Vodka)

Step 1: Gather Stevia
Step 2: Chop Stevia
Step 3: Simmer Stevia and Water for 20 mins
Step 4: After 20 mins, Let seep for 20 mins
Step 5: Strain water, and simmer again
Step 6: Once half reduced, Add Sugar
Step 7: Once it thickens, Let cool
Step 8: Once warm, Add alcohol, Put into container
*The alcohol is used as a preservative*