[Latin Name] Valerian Officinalis I.

[Specification] Velerenic acid 0.8% HPLC

[Appearance] Brown 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 Valerian?]

Valerian root (valeriana officinalis) is derived from a plant native to Europe and Asia. The root of this plant has been used for thousands of years as a remedy for various ailments including sleep problems, digestive problems, and disorders of the nervous system, headaches, and arthritis. It is believed that valerian root has an impact on the availability of the neurotransmitter GABA in the brain.

[Function]

1. Beneficial for insomnia
2. FOR ANXIETY
3. AS A SEDATIVE
4. FOR OBSESSIVE COMPULSIVE DISORDER (OCD)
5. FOR DIGESTIVE PROBLEMS
6. FOR MIGRAINE FEADACHES
7. FOR HYPERACTIVITY AND FOCUS IN CHILDREN

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=Ingredients=
Beautiful Textures Curl Defining Mousse:
Aqua, Polyquaternium 11, Aloe Barbadensis Leaf Extract/Aloe Vera, Tocopherol/Vitamin E, Panax Ginseng Root Extract, Rosmarinus Officinalis Leaf Extract/Rosemary Extract, Cocos Nucifera Oil/Coconut Oil, Olea Europaea Fruit Oil/Olive Oil, Butyrospermum Parkii Fruit/Shea Butter, Mangifera Indica Seed Butter/Mango Butter, Argania Spinosa Nut Oil/Argan Oil, Acrylamidopropyltrimonium Chloride/Acrylates Copolymer, Glycerin, Cetrimonium Chloride, Imidazolidinyl Urea, Polysorbate 20, Parfum/Fragrance, Benzyl Benzoate, d-Limonene, Linalool.

Beautiful Textures Edges to Ends Silkener:
Aqua, Isoceteth-20, Paraffinum Liquidum/Mineral Oil, Glycerin, Oleth-2, Propylene Glycol, Butyrospermum Parkii Fruit/Shea Butter, Mangifera Indica Seed Butter/Mango Butter, Argania Spinosa Nut Oil/Argan Oil, Olea Europaea Fruit Oil/Olive Oil, Cocos Nucifera Oil/Coconut Oil, Rosmarinus Officinalis Leaf Extract/Rosemary Extract, Aloe Barbadensis Leaf Extract/Aloe Extract, Panax Ginseng Root Extract/Ginseng Extract, Glycine Soja Oil/Soybean Oil, Persia Gratissima Oil/Avocado Oil, Retinyl Palmitate, Tocopherol, Ascorbic Acid, Biotin, Linoleic Acid, Panthenol, Methylparaben, Propylparaben, Imidazolidinyl Urea, CI 19140/Yellow 5, CI 16035/Red 40, CI 42090/Blue 1, Parfum/Fragrance, Benzyl Benzoate, Benzyl Salicylate, Coumarin, d-Limonene, Hexyl Cinnamal, Lilial, Lyral, Methyl Ionone Gamma

Beautiful Textures Curl Defining Custard:
Aqua, Aloe Barbadensis Leaf Extract/Aloe Vera, Tocopherol/Vitamin E, Panax Ginseng Root Extract, Rosmarinus Officinalis Leaf Extract/Rosemary Extract, Cocos Nucifera Oil/Coconut Oil, Olea Europaea Fruit Oil/Olive Oil, Butyrospermum Parkii Fruit/Shea Butter, Mangifera Indica Seed Butter/Mango Butter, Argania Spinosa Nut Oil/Argan Oil,Hydrolyzed Triticum Vulgare Protein/Hydrolyzed Wheat Protein, Xanthan Gum, Propylene Glycol, Polyquaternium 11, Imidazolidinyl Urea, DMDM Hydantoin, Polysorbate 20, Parfum/Fragrance, Benzyl Benzoate, d-Limonene, Linalool.

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Chia and Flax Seed Meal Crackers with Pumpkin, Sunflower and Sesame Seeds ~ Gluten Free

For a Printed copy of this Recipe:

https://sharingglutenfreerecipes.blogspot.com/2013/08/chia-and-flax-seed-crackers-with_9.html

For more recipes and tidbits please join me on my
Facebook Gluten Free Page:

https://www.facebook.com/SharingGlutenFreeRecipes

Chia and Flax Seed Meal Crackers with Pumpkin, Sunflower and Sesame Seeds ~ Gluten Free:

In a large bowl combine with a wooden spoon:
½ Cup Chia Seeds
½ Cup Ground Flax Seed Meal
½ Cup Unsalted Roasted Pumpkin Seeds
½ Cup Unsalted Roasted Sunflower Seed
½ Cup Sesame Seeds
¼ tsp. Salt
1 Cup Water
Mix together until combined and let sit for 10 Minutes, if the mix is to dry add a little more water.
As the mixture sits it will thicken.
(Optional if you would like to add any herbs/spices add them in with the seeds before you add the water)
Line a cookie sheet with a Sil-pat Baking mat or Parchment Paper

I use a rubber spatula to help spread out the dough to an even thickness of your choice. If the dough splits use the spatula to press back together.

Bake in a Pre-heated 325* Oven
Do not score the crackers at this point.

Bake for 30 minutes
Remove from the Oven, Place another cookie sheet upside down on top of the first pan and carefully invert. Remove the Silpat baking mat and place back on the cookie sheet. If you used Parchment paper you can cut the crackers on the paper then flip each cracker over individually.
Cut the Crackers into any size of your choice.
I cut my crackers with a butter knife and flipped them over and placed back onto the Sil-pat baking mat.

Depending on how thick you make your crackers and how much liquid you add will determine how long they take to bake.
I checked mine after 20 minutes and rotated them around the pan so the edges would not burn.
I baked them a total of 45 minutes after I flipped them over. Keep checking your crackers every 10-15 minutes as they may bake quicker due to your oven and size of the crackers.
I removed any crackers that were nice and crispy and placed on a wire rack. I continued baking the last few crackers about 10 minutes. Make sure they are dry and not moist when you touch them. If you made them very thick.. you can turn your oven down to 300* to make sure they are completely dry.

Cool them completely on a wire rack before storing in a container.

ENJOY!

Link to Chia Seed Muffins:

https://sharingglutenfreerecipes.blogspot.com/2013/05/chia-seed-muffins-gluten-free.html

https://www.bobsredmill.com/

Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software