[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.

Pumpkin Seed Nog

1/2 cup raw, organic pumpkin seeds, soaked overnight
1/2 cup pitted medjool dates, soaked in 2 1/2 cups water
pinch of vanilla or 1 vanilla bean (soaked with dates)
pinch of pink himalayan salt
2 teaspoons organic cinnamon powder
pinch of organic nutmeg
2 additional cups of water

Directions:
Strain and rinse the pumpkin seeds.
In a blender (I use a Vitamix) add all the ingredients (including the date soak water) and blend well until smooth and frothy.

This Nog is also great as a milk substitute for lattes and anything else you would normally use milk.

Thanks to Liz Forrest of JuicyLiving.ca for this recipe.

Learn how to make delicious and appetizing Vegetable Tahiri/Tehri at home only on Rajshri Food.

Veg Tahiri/Tehri is a yellow rice dish in Awadhi cuisine.It is an aromatic, spiced one pot rice & veggie based dish. So watch and learn how to make Vegetable Tahiri/Tehri with chef Ruchi Bharani only on Rajshri Food

Ingredients
- Ghee
- Black Cardamom
- Cinnamon sticks
- Star Anise
- cloves
- 1 dry bay leaf
- cumin seeds
- 1 green chilli
- 2 onions
-ginger and garlic paste
- diced potatoes
- cauliflower florets
- 1 chopped tomato
- green peas
- basmati rice
- coriander and cumin seeds powder
- red chilli powder
- turmeric powder
- garam masala
- salt
- 2 cups water
- curd

Method
- In a pan heat some ghee and add black cardamom, cinnamon sticks, star anise, cloves, bay leaf and cumin seeds and roast them.
- Add green chilli, onions,let them caramelized.
-Add ginger and garlic paste, diced potatoes, cauliflower florets, carrot,tomato and green peas.
- Cover it with a lid and let it cook for five minutes.
- Add rice to the mixture then continue adding coriander and cumin seeds powder, red chilli powder, turmeric powder garam masala salt and water mix well and let the rice simmer till its nicely cooked
- Add curd to the rice (optional)
- Veg Tahiri is ready to be served

Director: Suchandra Basu
Camera: Kavaldeep Singh Jangwal, Manjeet Katariya, Akshay Durgale
Editing: Dinesh Shetty
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited

Share this video on Facebook – goo.gl/XW42He
Tweet about it – https://goo.gl/XgNXCp

Subscribe & Stay Tuned – https://www.youtube.com/user/rajshrifood?sub_confirmation=1

For more videos log onto https://www.youtube.com/rajshrifood

Find us on Facebook at https://www.facebook.com/rajshrifood

Follow us on google plus https://plus.google.com/+rajshrifood