[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

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This delicious, keto friendly dessert clocks in at a mere 225 calories and just 2 net carbs per serving!
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Brownie Ingredients (24 total net carbs):
- 1 can Zevia Cream Soda
- 6 tbsp melted salted butter
- 3 large eggs (1 net carb)
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 cups almond flour (16 net carbs)
- 1/2 cup coconut flakes (8 net carbs)
- 1 1/2 tsp baking soda
- 1 tsp nutmeg (0.6 net carbs)
- 1 tsp cinnamon (0.6 net carbs)

Glaze Ingredients (8 total net carbs):
- 2 tbsp salted butter
- 2 tbsp liquid stevia
- 1 cup chopped almonds (8 net carbs)

Brownie Instructions:
- Preheat oven to 350°F.
- To make the brownie, whisk Zevia Cream Soda and butter in a mixing bowl. Add in the eggs, vanilla extract, and almond extract, and mix with a hand blender until smooth. Set mixture aside.
- In another bowl, whisk together almond flour, cinnamon, nutmeg, and baking powder.
- Add the dry ingredients to the wet ingredients and use a hand mixer to mix until smooth.
- Spray a 10×10 baking pan with oil and add the batter. Set aside.
- To make the glaze, melt the 2 tbsp of butter and add 2 tbsp of liquid stevia.
- When it starts to bubble, add in the chopped almonds and mix for 3 minutes.
- Pour the glaze over the batter in the baking sheet and bake for 20 mins or until the top of the almonds look like they’re dry.
- Cut into 16 servings and enjoy!

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