[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

I’m teaming up with Rishi Tea to show you three easy vegan recipes that are perfect for breakfast – all infused with tea!
[OPEN FOR FULL RECIPES]

*** INSTAGRAM GIVEAWAY POST = https://www.instagram.com/p/BWiNd6rlp-t/?taken-by=frommybowl
(Note: giveaway ends on 7/16 at 11:59pm EST)

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TEA INFUSED CHIA SEED JAM:
* Rishi Tangerine Ginger Tea: https://bit.ly/2u9ZAxD
* Simple Brew: https://bit.ly/2uNgjVu
1 tbsp Rishi Tangerine Ginger loose leaf tea
1/2 cup hot water
10 oz fresh or frozen fruit of choice (I used raspberries)
2 tbsp chia seeds
Directions — Brew tea in 1/2 cup of hot water, steeping according to package instructions. Add the brewed tea and berries to a medium pot and bring to a simmer; add the chia seeds, then continue to simmer until desired consistency is reached. Let cool and store in a sealable jar in the fridge for up to 1 week.

TEA INFUSED MUESLI:
* Rishi Blueberry Hibiscus Tea: https://bit.ly/2sZXUYi
1 sachet Rishi Blueberry Hibiscus Tea
1 part plant based milk (I used 1/2 cup hemp milk)
1 part muesli of choice (I used this one https://amzn.to/2sF5bbO, but see below for recipe)
Toppings of choice
Directions — Heat up your plant milk on the stove, then once warm, pour into a tea mug or bowl, add the tea bag, and let steep according to package instructions. Mix the tea-milk mixture with equal parts muesli, and store in the fridge for 5 hours or overnight. Enjoy the next day with fresh fruit or other toppings of choice (I used mango, coconut, and pumpkin seeds)
[Tropical Muesli Recipe (makes several servings): Combine 2 cups Oats, 1 cup Quinoa Flakes, ⅓ cup chopped Medjool Dates, ½ cup Coconut Chips, ¼ cup Chia Seeds, and ½ tbsp Cinnamon together in a large bowl. Mix well.]

BAKED COCONUT MATCHA DONUTS:
* Rishi Everyday Matcha Powder: https://bit.ly/2tL2zum
* Matcha Whisk: https://bit.ly/2t0pCUG
Get the full printable recipe here – https://FromMyBowl.Com/baked-coconut-matcha-donuts/

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ABOUT THIS VIDEO
• Cameras:
For Vlogging – Canon G7x (https://amzn.to/2su7rFR)
For Recipes – Canon 80D (https://amzn.to/2rb2w9d)
• Software: Final Cut Pro
• Music: Wash – Bon Iver (OMN Remix)
This video is sponsored by Rishi Tea, but all opinions remain my own.
This video contains affiliate links; for a full affiliate discretion notice, please visit FromMyBowl.com. Thank you for supporting me!

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