[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.

Here’s a recipe for a breathtaking centerpiece to liven up any party!

It needs a fair bit of preparation but the results are worth the effort, and will certainly stir up conversation when your loved ones find out that this rich, chocolately‘cheesecake’ has no milk nor cheese at all!
Selamat Hari Raya to all of my Muslim friends, and stay safe on the roads this ‘balik kampung’ season!

WHITE CHOCOLATE PASSIONFRUIT CHEESECAKE

TIME NEEDED: Overnight to soak cashews, 25 minutes to make cake, 2-3 hours of cake-setting time

INGREDIENTS:

CHEESECAKE LAYER:
2 cups cashews soaked overnight in 3 cups purified water
6 cubes Big Tree Farms Raw Cacao butter
1/4 cup nondairy milk
1 1/2 tbsp fresh lime juice
4-5 tbsp natural sweetener (Coconut Nectar or Agave Syrup)
1 tbsp nutritional yeast
1 1/2 tbsp virgin coconut oil
1 1/2 tsp vanilla essence
1/2 tsp pink Himalayan salt

CRUST:
1 cup of mixed nuts (Suggestions: almonds, walnuts, brazil nuts, hazelnuts, pecans, pumpkin seeds etc.)
10 Mazafati dates with the seeds removed
1 tbsp Big Tree Farms Raw Cacao Powder
1 tbsp virgin coconut oil
1/4 tsp pink Himalayan salt

PASSIONFRUIT LAYER:
2 tsp agar powder
1 1/4 cups water
3/4 cup fresh passionfruit pulp
3 tbsp brown sugar

METHOD:

1. Melt the cacao cubes through double boiling for 3-5 minutes. This means gently simmering the cubes with steam. My set-up is a stainless steel plate that fits perfectly over a stainless steel pot. You could also replace the plate with one made of heat-resistant glass. There are many online references on how to make a simple double boiling setup. Set melted butter aside.

2. Put all crust ingredients into a food processor and blend until the mixture becomes a sticky, chunky dough.

3. In a 7 inch springform pan, flatten the crust evenly against the bottom with your hands.

4. Put all cheesecake layer ingredients into food processor and blend until a rich, smooth paste is achieved.

5. Pour the paste into the pan over the crust and even out the surface with a spatula. Place pan in the freezer while you do the next step, to allow cheesecake layer to slightly harden.

6. Referring to the passionfruit layer ingredients, place water into a pot and set to boil.Just as it starts to bubble, put in the agar and brown sugar and stir contantly for 3-5 minutes until the agar has fully dissolved. Turn off the heat, pour in the passionfruit pulp and stir in evenly.

7. Remove cake from the freezer and pour passionfruit agar mix on top of the cheesecake layer. Put the cake in the fridge and wait to set for 2-3 hours.

Having SteviaSweet 95-60 stevia extract in the food designer’s toolkit. Extracted from the leaves of the South American plant Stevia rebaudiana, this high potency sweetener has 200 to 300 times the sweetness of sugar. There are several components within the leaf, but only two main steviol glycosides contribute sweetness, Stevioside and Rebaudioside A commonly referred to as Reb A. Both the balance and the purity of these compounds will impact flavor.

While many companies gravitate toward high levels of Reb A, Steviva Ingredients has a different approach with SteviaSweet 95-60. SteviaSweet 95-60 is a proprietary blend of steviol glycosides containing 60% pure Reb A and 95% steviosides. This perfect combination delivers what we feel is the least bitter and most well rounded flavor high intensity sweetener available.

No harsh chemical solvents are used in the SteviaSweet 95-60 stevia extract process. Water extraction and temperature induced spray-drying produces this naturally sweet powder. Clean processing is especially important because the meaning of the word natural is coming under scrutiny.
As one of the nation’s leading suppliers of stevia products, Steviva Ingredients is committed to producing the food industry’s best all natural, high intensity sweeteners. SteviaSweet 95-60 is ideal for baked goods, confections, sweet goods, packaged meals, beverages and marinades.

For spec sheets, documentation and samples of SteviaSweet 95-60 call your Steviva Ingredients sales representative at 310-455-9876 or email info@steviva.com