[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

Dieser Salat erinnert mich an Frühling! Ein ganz simpler Salat, der nicht viele Zutaten braucht und schnell gemacht ist. Die Basis bilden hier Karotten, gemischt mit Gurke. Ich habe auch noch ein paar Linsen (Proteine!) und Quinoa (Proteine und Kohlenhydrate!) dazugegeben. Damit ist der Salat ein wirklich guter „All-Rounder“. Ich esse ihn gerne mit noch ein wenig zerkleinertem Feta-Käse drüber. Wer den aber nicht mag, kann ihn ganz einfach weglassen.

Das Rezept findet ihr hier:

Quinoa Linsen Karotten Salat
(für 2 Portionen)

50g Quinoa
50g rote Linsen
2 Karotten
½ Gurke
2 EL Sonnenblumenkerne
2 EL Kürbiskerne
100g Bio Feta-Käse, zerbröselt (optional)

Dressing:
1 Bio-Zitrone
Schale einer ½ Bio-Zitrone
½ EL Olivenöl
½ EL Apfelessig
½ EL Ahornsirup
2 Prisen Paprika
½ TL Meersalz

Quinoa heiß abwaschen, sodass die Bitterstoffe entfernt werden. Quinoa und Linsen in einem Topf mit 300ml Wasser zum Kochen bringen und auf unterer Hitze für rund 12-15 Minuten köcheln lassen. Sollte das Wasser bereits verkocht sein, die Quinoa aber noch nicht durch, ein wenig mehr Wasser hinzufügen.
Karotten gründlich abwaschen und gegebenenfalls mit einem Sparschäler schälen. Mit einer Küchenreibe Karotten und Gurke zerkleinern.
Alle Zutaten für das Dressing in einer kleinen Schüssel miteinander verrühren.
In einer kleinen Pfanne Sonnenblumenkerne und Kürbiskerne auf mittlerer Hitze anbraten, bis die Kerne leicht bräunlich werden.
Quinoa und Linsen von der Herdplatte nehmen und abkühlen lassen.
Geriebene Karotten, Gurke, gekochtes Quinoa und Linsen in einer großen Schüssel vermischen und das Dressing hinzugeben.
Anschließend mit den angerösteten Kernen (und Feta-Käse) überstreuen.

This salad reminds me of spring! It’s a super simple salad that doesn’t need a lot of ingredients. The base are carrots, mixed with
cucumber. I’ve also added some lentils (proteins!) and quinoa (proteins and carbs!) which makes it a good all-rounder. I like to add some crumbled up feta cheese, but it’s really up to you.

Find the full recipe here:

Quinoa Lentil Carrot Salad
(2 portions)

50g quinoa
50g red lentils
2 carrots
½ cucumber
2 tbsp sunflower seeds
2 tbsp pumpkin seeds
100g feta cheese, crumbled

dressing:
1 lemonzest of ½ a lemon
½ tbsp olive oil
½ tbsp apple cider vinegar
½ tbsp maple syrup
2 pinches of hot paprika powder
½ tsp sea salt

Wash the quinoa with hot water to get rid of any bitter compounds. In a pot bring quinoa and lentils with 300ml water to boil and let it simmer on lower heat for about 12-15 minutes. If there is not enough
water, but the lentil quinoa mix needs a little bit more time, add some more water.
Wash the carrots (or peel them if not ). Grate
the carrots and cucumber.
Mix all ingredients for the dressing in a small bowl and stir well.
In a small pan roast the sunflower & pumpkin seeds on medium heat until they turn slightly brown.
Take the quinoa lentil mix off the heat and let it cool slightly.
Mix all ingredients in a bowl and top with dressing, seeds and, if wanted, feta cheese.

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