[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.

GET THE RECIPE HERE: https://bit.ly/2uRhG4J

Craving for ice cream but watching your waistline? Creamy, cold and thick enough to eat with a spoon, smoothie bowls are the next best thing to eating ice cream! Make yours today and add all your favourite toppings!

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This blog was an absolute pleasure to make with Chelsey Mac and Ashley Hansen.

If you have any questions please comment below.

Makes 12 muffins. GF, dairy free, Vegan.
Ingredients:

2.5 Cups oats (blended to a flour)
2 Tablespoons of Pumpkin Spice
3/4 Cup Cashew milk or nut milk of choice
½ teaspoon baking soda
1 teaspoon baking powder
1-2 teaspoons of cinnamon
1 cup pumpkin pure
½ teaspoon pink Himalayan or sea salt
¾ cup coconut palm sugar
1/3 cup unsweetened apple sauce
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
1 Tablespoon ground chia mixed with ¼ cup water
¼ cup pumpkin seeds
¼ cup dark chocolate chips (optional)
1/3 cup pecans, roughly chopped
Directions:
Preheat oven to 375F and line muffin tray with paper liners.
In one bowl mix together Flour, Spice, Baking Powder, Baking Soda, and salt.
In another bowl mix together nut milk, apple cider vinegar, vanilla extract, coconut palm sugar, pumpkin pure, and chia paste (which should be made 10 mins in advance) Stir both bowels well, then mix wet ingredients with dry and mix in the pumpkin seeds and or chocolate chips. Place in muffin liners and top with cinnamon and pecans.
Bake for 18-20 minutes.
Store at room temperature in a container or in fridge for up to 6 days.

Stay Conscious Friends

and a big thanks to Hot for Food