[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.

Visit our website https://www.orderopc.com for more information and how to purchase. Isotonix OPC-3® is the most natural and powerful free radical neutralizer and antioxidant available today.

Cheesy Scalloped Potatoes Recipe

Ingredients

4-1/2 Cups Russet Potatoes, Thinly Sliced
3 Tbs Onion, Chopped
3 Tbs Margarine Or Butter
3 Tbs All-Purpose Flour
3 Cups Evaporated Milk
4 Cups Shredded Cheddar Cheese
1-1/2 Tbs Salt
1 Tsp Garlic Powder
1/2 Tsp Black Pepper
1/2 Tsp Parsley Flakes
1/2 Tsp Paprika
1/4 Tsp Cayenne Pepper

Instructions

1. Peal skin off the potatoes.

2. Slice the potatoes into 1/8 inch width circular-shaped pieces. Add potatoes to a bowl and cover with cool water.

3. Slice onions into very fine pieces.

4. Place a pot over medium heat.

5. Add butter. Once the butter melts, add your onions and let them sautee for 1 minute. While your onions are sauteeing warm your milk up in the microwave for a about 1 minute to get it warm.

6. Next, you’re going to stir in your flour until it’s no longer white in color.

7. Add your warm milk, then stir it in really well for about 30-40 seconds.

8. Add your seasonings (except the parsley flakes and paprika), then stir it in well.

9. Add 3 cups of cheese, then stir in well. Cook for 5 minutes or until it’s melted. It doesn’t have to be fully melted by the way.

10. Preheat your oven to 350 degrees.

11. Pour a little cheese sauce into a baking dish.

12. Add the 1st layer of potatoes, then coat with cheese sauce. Afterwards, add the 2nd layer of potatoes and coat with remaining cheese sauce.

13. Top with remaining 1 cup of shredded cheese.

14. Garnish with paprika and parsley flakes. This is just for decoration purposes and to give it a nice look.

15. Cover the potatoes with aluminum foil and bake them for at least 1 hour.

16. Remove the aluminum foil and continue baking the potatoes uncovered for an additional 20 to 30 minutes or until they’re lightly brown on top. Serve and Enjoy!!!

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