[Latin Name]  Piper methyicium L.

[Specification] Kavalactones ≥30.0%

[Appearance] Yellow 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 Kava?]

Kava, also known as piper methysticum, kava kava, and ‘awa, is a small shrub native to the islands in the South Pacific. The root and stems are made into a non-alcoholic, psychoactive beverage that has been used socially and ceremonially for hundreds of years in Hawaii, Fiji, and Tonga.

Kava is traditionally prepared by placing ground root and stem into a porous sack, submerging in water, and squeezing the juice into a large, carved, wooden bowl. Coconut half-shell cups are dipped and filled — punch bowl style. After drinking a cup or two a feeling of heightened attention combined with relaxation begins to come on. Although it is soothing, it is unlike alcohol in that thoughts remain clear. The flavor is largely inoffensive, but some find that it takes getting used to; it really depends on your preference for earthy flavors.

[Kava is Safe to Use]

The safe and effective benefits of kava to relieve symptoms of anxiety were also supported in a meta-analysis, a systematic statistical review of seven human clinical trials published in 2000 in the Journal of Clinical Psychopharmacology, and again in a similar critical review in 2001. The reviews did not find significant adverse effects related to liver toxicity.

In conclusion, the liver is affected by many substances, including prescription and non- prescription drugs, as well as alcohol, which is a major cause of liver damage. We must be aware that herbs are potent medicines, to be treated with the appropriate respect regarding potential interactions and toxicity, including to the liver. On the other hand, Kava kava’s margin of safety far surpasses that of it’s pharmaceutical equivalent.

[Function]

Kava’s can help offset a number of problems, most notably stress, anxiety, and disrupted sleep patterns. However, kava’s anxiolytic (anti-panic or anti-anxiety agent) and calming properties can offset many other stress and anxiety related ailments.

1. Kava as a Therapy for Anxiety
2. Kava May Remedy Menopausal Mood Swings

3. Weight Loss

4. Combat Premature Aging

5. Quit Smoking Aid

6. Combat pain as an analgesic

7. Insomnia

8. Depression

Make this healthy, yet decadent, breakfast in under 5 minutes!

This has been my frequent go-to breakfast, & pre/post workout snack! I love this recipe because it’s so versatile–you can top it off with anything–fruits, nuts & seeds if you don’t want chocolate chips. If you want lower calories/fat, try using PB2 for the peanut butter. ENJOY!

Ingredients:
1 egg
1 banana
1 c. old fashion 100% whole grain rolled oats
1 tbs | 22 pc chocolate chips
1 tbs ground flaxseeds
1 tbs chia seeds
3 drops stevia liquid or 1/2 tsp honey
1 tbs milk (any–I like to use unsweetened almond/coconut milk)
1/2 tsp vanilla extract
1/2 tsp cinnamon.
1 tbs peanut butter

Directions: Mash banana to puree in a large coffee mug/small bowl and stir in egg, vanilla, milk. Add in dry ingredients, adding half choc chips in mixture and half on top. Pop it in the microwave for 2 mins. Drizzle peanut butter on top, and enjoy! Makes two servings.

Nutrition facts per serving: 219 calories, 7 g protein, 4.5 g fiber.**
^^^
**just an estimate–varies depending on what toppings, choice of sweetener, etc. you choose to add**

Here at the Kenmore Live Studio Chef Jennifer Gavin of Hell’s Kitchen Season 4 demonstrates how to prepare Bananas Foster with Rum Caramel and Fresh Whipped Cream in Martini Glass – for under $25. Jennifer also demonstrates how to prepare a “Tax Relief” cocktail. Watch to learn how to prepare a great treat on a budget from an expert chef!

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Recipe: Banana Foster with Rum Caramel and Fresh Whipped Cream in Martini Glass
Chef: Jennifer Gavin
Serves: 4 Servings

Ingredients:
1 stick butter plus extra for buttering bread
1/2 cup brown sugar
4 bananas peeled, quartered on diagonal, and cut lengthwise
1/4 cup dark rum (Meyers or 151)
1 orange cut into quarters
Vanilla Ice Cream, your favorite brand
Pound cake, bought fresh from your local bakery
3 tablespoons of cinnamon sugar mix, Equal parts of cinnamon and sugar mixed together.

Garnish: Mint leaf and vanilla whipped cream (recipe follows)

Method:
In a large skillet, melt stick of butter. Using a wooden spoon, add brown sugar and stir together. Squeeze into the pan the juice from one of the orange quarters. Add the bananas and cook until caramelized on both sides, over medium-high heat. Move pan off heat, add the rum and return to the stove to catch a flame from the gas stove or a long lighter. Stand back when ignited and flambé the bananas. Be careful a flame will shoot up above the pan. Let flame die down and the alcohol cook out. Cut pound cake into ½ inch slices. Then cut the slices into sticks/batons. Heat a large skillet or griddle over medium heat. Spread some butter on both sides of each cake slice. Toast in the skillet until golden, about 2 minutes per side. Let cool.

To serve: Take leftover orange wedge and run it around the rim of the martini glass. Coat the rim of the martini glass with the cinnamon sugar mix. Place a large scoop of vanilla ice cream in the martini glass. Spoon bananas and caramel sauce generously over ice cream. Garnish with grilled pound cake stick, a dollop of vanilla whipped cream and fresh mint leaf.

Ingredients (Vanilla Whipped Cream):
1 cup heavy whipping cream
3 tablespoons powdered sugar
2 teaspoons vanilla extract

Method:
In a large mixing bowl, beat the cream until it forms soft peaks. Add the powdered sugar and vanilla. Continue to beat until cream holds stiff peaks.

Recipe: Tax Relief
Chef: Jennifer Gavin
Serves: Makes one cocktail

Ingredients:
1.5 ounce Knob Creek Small Batch Bourbon
1.5 ounce cranberry juice
0.5 ounce fresh lime juice
0.5 ounce simple syrup
1 cup crushed ice

Method:
Add Knob Creek, cranberry juice, lime juice, sugar, and crushed ice in blender. Blend on slow speed for 15-30 seconds, or until mixture appears frozen, and pour into 12 ounce glass. Garnish with lemon.