[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.

This time I am presenting you how to make my favourite Sweet Blueberry Buns. So sweet, fruity and soft! This is a real treat, believe me.

I hope you enjoy!

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Music used in my video is by Kevin MacLeod
Name of the track: Water Droplets on the River

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Ingredients:

For the dough:

2 cups of white all purpose flour
1/3 cup of white granulated sugar
2 eggs
1 tsp of pure vanilla extract
Pinch of salt
1/2 cup of lukewarm milk
1 1/2 tsp of instant yeast
2 tbs of white all purpose flour
2 tbs of white granulated sugar
1/4 cup of melted butter
For the filling:

2 cups of blueberries
1/3 cup of sugar
2 tbs of flour
For the topping:

1 beaten egg
2 tbs of sugar
In a small mixing bowl add milk, 2 tbs of sugar, 2 tbs of flour and yeast. Mix until well combined. Set aside to start foaming. ( around 20 minutes)
In to the bowl of your stand mixer add all the ingredients for the dough except melted butter. Add yeast mixture and mix with a paddle attachment until all is well combined.
Add melted butter and mix for another couple of minutes.
Spray with oil and cover with a kitchen towel. Let rise until doubled in size (around 2 hours).
Mix your blueberries with sugar and flour.
Sprinkle the dough with a little bit of flour and knead with a dough attachment until the dough is smooth and elastic. (around 5 minutes).
Transfer the dough on to your working surface sprinkled with some flour. Knead it few more times and then roll into 0.5 cm thick square. Cut squares around 5 to 7 cm in size.
Fold around 1 tbs of blueberries in to the dough squares forming nice buns.
Place them on the baking sheet covered with parchment paper leaving them space to rise. Spray tops with non-stick spray.
Let them rise for about 20 minutes.
Brush with beaten egg and sprinkle with some sugar.
Bake in preheated oven to 180 degree Celsius for 20 minutes.
Enjoy!

Dr. Fred Pescatore talks about how he came across natural botanical extract Pycnogenol while researching his book, The Allergy & Asthma Cure. Pycnogenol can be found in nutraMetrix Isotonix OPC-3® an isotonic-capable food supplement that is made from a combination of bilberry, grape seed, red wine and pine bark extracts(Pycnogenol), and citrus extract bioflavonoids, all found to be powerful antioxidants. https://bit.ly/1c21T9G