[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.

We accidently bought pumpkin pie filling instead of pumpkin puree for a different recipe so decided to make the best of it! Here’s how we made it (original recipe linked below):

Preheat oven to 350 degrees.
Mix dry ingredients in a large bowl:
2 cups all purpose flour
1 3/4 cup whole wheat flour
1 cup granulated sugar
2 teaspoons pumpkin pie spice (you can buy it or make your own – https://www.thekitchn.com/how-to-make-pumpkin-pie-spice-cooking-lessons-from-the-kitchn-69245 except we don’t have mace so ommitted it)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Mix and set aside.

In a medium bowl mix wet ingredients:
1 can pumpkin pumpkin pie filling
2 eggs
1/2 cup apple juice (or orange juice or water)
1/2 cup oil (we used olive oil because we didn’t have anything else, but others would work beautifully)
The recipe doesn’t call for vanilla extract and we forgot to use it, but you could also add 1-2 teaspoons vanilla extract.

Add wet to dry ingredients and mix until combined. Separate batter between 2 oiled bread pans. You can bake straight away or sprinkle course sugar, nuts, cinnamon sugar, sesame seeds, coconut, etc.
Place in oven and bake for 40-45 minutes. The recipe said 50-55 minutes, but ours cooked faster. So just check at about 40 minutes and know you may need to bake longer. It’s done when a wooden toothpick (or something similar) comes out clean.
Place on cooling rack for 10 minutes. Remove from pan and enjoy!

This recipe is not very sweet which is nice for a snack. Perfect for this time of year! Enjoy

https://www.verybestbaking.com/recipes/140534/anyway-you-like-it-pumpkin-breads/

Thanks for watching.
-P.S.

Music:
Syntact – Shallow [NCS Release]

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Discussion with Dr. Fred Pescatore on Pycnogenol’s remarkable health properties and research including its inclusion as a bioflavonoid, the next class of antioxidants.