[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.

Make this creamy luxurious soup that’s entirely plant-based with nourishing miso and squash.

INGREDIENTS:

1 large red onion, chopped or julienned
generous pour of olive oil (about 4-5 tablespoons)
1/2 kabocha (pumpkin) squash, peeled and chopped
1 large butternut squash (or 2 small ones), peeled and chopped
splash of sherry (optional as you sauté the onion)
1 1/2 quarts veggie broth
1 cup raw cashews, unsalted
1/3 cup raw sunflower seeds, unsalted
pinch of sea salt
2 heaping spoonfuls white miso paste
pinch of turmeric powder, to season
pinch of cayenne or spice blend, to taste
toasted pumpkin seeds, garnish

DIRECTIONS:

In a large pot, saute the red onion in a generous amount of olive oil on low heat.

Allow the onion to simmer in its juices until it turns translucent, about 15-20 minutes.

Stir occasionally, until the onion has browned and sticks to the bottom of the pot. You can splash in some sherry at this point (optional).

Pour in the veggie broth. Add the squash and simmer on medium heat, about 20 minutes, until the squash is soft.

Once the squash is soft, turn off the flame and add in the cashews and sunflower seeds. Allow the cashews to soften in the hot broth for a few minutes until ready for blending.

Scoop out two heaping tablespoons of miso paste and put it in a Pyrex measuring cup to mix with a little broth. Ladle a little bit of the broth (without any cashews or squash pieces) and pour it into the measuring cup with the miso paste. Stir miso paste until smooth.

Pour the miso paste mixture into the pot and stir.

Season and blend the soup. Blend the soup in batches using a high speed blender. Pour the blended soup into a separate pot until all of the soup is blended smoothly.

Place the pureed soup back on the stove top and turn on the flame to low simmer. — Do not boil this soup because the miso will lose its nutritious probiotics. Miso is a fermented food. Here we are treating it as a seasoning, however, what also makes this soup nourishing is the healing properties of miso.

Only bring the soup to simmer as you season it with turmeric, sea salt, black pepper and a pinch of cayenne if you’d like a little heat. Serve with toasted pumpkin seeds as garnish and some crusty bread or nutrient-dense flax crackers spread with vegan butter. This soup makes quite a luscious meal on a cold night.

To save the remaining soup, pour into a container and save in the fridge for 3-4 days— you can freeze this for later as well. Reheat gently on the stove, bringing the heat just to simmer.

Bon appetit!

Follow on Instagram for more vegan & plant-based cooking ideas and inspiration: https://www.instagram.com/stephaniedujour/

Also visit: https://www.thesensualfoodie.com

Please comment below and let me know how you liked this recipe video! I’d love to hear from you.

xo Stephanie

https://mhlnk.com/B48EB4B3 you can get this here and have it delivered to you.

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I first come across Green Coffee on Dr Oz Pure Green Coffee Bean Extract Review, thus I decided to give it a try. Bear in mind, you have to select those that at least consists of 45% GCA or Svetol, and I strongly recommend Green Coffee Bean Max Below:
Here’s my overall green coffee weight loss progress with zero side effects(just a little during first week)
Week One: I lose 3 Lbs. No Diet Control
Week Two: I lose 2 Lbs. Also No Diet Control
Week Three: I Iose 4 Lbs. With Exercises. No Diet Control
Week Four: I lose 4 Lbs. Also With Exercises. Without Diet Control

With Pure Green Coffee Bean Extract, I managed to lose 13 Lbs in 30 days (I am aged 40). From 198Lbs to 185Lbs in one month. No too bad! Today, I am at 170 Lbs after 6 months of consuming Green Coffee Bean Max. I am pretty happy with the result so far.

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