[Latin Name] Hypericum perforatum

[Plant Source] From China

[Appearance] Brown fine powder

[Specifications] 0.3% Hypericin

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Pesticide residue] EC396-2005, USP 34, EP 8.0, FDA

[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 St. John's wort]

St. John’s wort (Hypericum perforatum) has a history of use as a medicine dating back to ancient Greece, where it was used for a range of illnesses, including various nervous disorders. St. John’s wort also has antibacterial, antioxidant, and antiviral properties. Because of its anti-inflammatory properties, it has been applied to the skin to help heal wounds and burns. St. John’s wort is one of the most commonly purchased herbal products in the United States.

In recent years, St. John’s wort has been studied extensively as a treatment for depression. Most studies show that St. John’s wort may help treat mild-to-moderate depression, and has fewer side effects than most other prescription antidepressants.

[Functions]

1. Anti-depressive and sedative properties;

2. Effective remedy for the nervous system, relaxing tension, and anxiety and lifting the spirits;

3. Anti-inflammatory

4. Improve capillary circulation

Looking for some energy bars that taste great and are healthy? Well, these bars do just that! They are made with chia, pumpkin, and flax; which are loaded with lots of great nutrition, therefore, fueling your body for your next workout. I even like to eat them in the morning with a hot cup of Yerba Mate. (Recipe below)

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Pumpkin Energy Bars: 9 bars

Wet ingredients:

1/2 cup pumpkin puree

1/3 cup pure maple syrup

1T coconut oil, melted

1/4 cup chia gel or (2t chia seeds mixed with 1/4 cup water. Let sit 10-15 minutes).

Mix all wet ingredients in mixing bowl. Add in your dry ingredients.

1 cup rolled oats

1/2 cup almond flour

1/4 cup ground flax seed (I used golden flax seed)

1/3 cup unsweetened coconut shreds

1t cinnamon

1/2 t vanilla (I used powder, so if you use extract put in with wet ingredients)

3/4t pumpkin spice

1/2t sea salt

Mix all ingredients until well blended. Then add:

1/4 cup chopped pecans

1/3 cup dried cranberries

Mix in until blended. In a parchment lined pan (8×8 or a little larger) add dough and shape. Lift the dough with the parchment paper and set on mesh dehydrator sheet. Dehydrate one hour at 145 degrees. I usually take my bars out at this time and score them into bars. Place back in dehydrator at 115 degrees for 8-10 more hours until top is somewhat crunchy but the inside chewy. You can remove the parchment paper after a few hours and leave bars directly on mesh sheet. Store in a covered container. I usually keep these on my counter in a glass jar. Enjoy!