[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.

I show how and why you need to cull out old frames and show you why stretched or wax moth damaged ones

Judy Myhand

What are your healthy eating tips; how do you live a healthy lifestyle?
“Since I teach nutrition and food preparation, it’s difficult to narrow down my tips. I cook every day and I eat a wide variety of fruits and vegetables, whole grains, dairy and protein foods and enjoy trying new foods. I don’t eat foods that come in a lot of packaging, preferring fresh foods that are minimally processed. Water and milk are my beverages (coffee, too). I eat at a fast food restaurant about once a year just to prove I’m not a health nut. I try to choose seafood, legumes, nuts and seeds as my protein foods most often and I am known for my love of sardines and speckled trout. I like to go to the Red Stick Market and buy what the farmer’s sell. That means that I eat a seasonal diet as much as possible. I abhor waste so I save money by planning my meals and using everything I’ve purchased, right down to the vegetable peels and chicken bones in a soup. My healthy lifestyle is dancing in the kitchen, doing all my own yard work, walking as often as I can and staying grateful. I do all those things that you are supposed to do: sleep well, wash your hands often, wear sunscreen and brush and floss.”

Ingredients:
-12 trimmed broccoli florets, each should fit in a muffin cup with room for muffin batter
-¼ cup of soft butter or oil
-¼ cup sugar 4 large eggs ½ cup whole wheat flour
-¾ cup of whole grain corn meal (I use Papa Tom’s)
-1 teaspoon baking powder
-½ teaspoon cayenne pepper
-½ teaspoon salt
-¼ cup grated sharp cheddar cheese (cold cheese is the easiest to grate and it doesn’t matter if you grate it finely or coarsely, they both work)

Prep time: 15 minutes
Cook time: 30 minutes

Cooking Instructions:
1. Preheat the oven to 350°. Preheating is important to even cooking.
2. Blanch the broccoli, cool it and dry it.
3. Spray the muffin tin with pan spray.
4. Grate the cheese.
5. Measure dry ingredients into a medium sized bowl.
6. Mix liquid ingredients: eggs and oil, so you don’t have to stir very much after you combine.
7. Mix dry ingredients with your hand or a whisk to get those little clumps of baking powder distributed. Add the liquid to the dry ingredients and stir just until combined. Fold in the cheddar cheese.
8. Use two spoons to place a spoon of the thick batter in each muffin cup. Stand the blanched broccoli in the cup. Top it with a spoonful of the batter and spread it. Place in the middle of the preheated oven and bake for 25 minutes. Serve warm.
9. Eat and enjoy. Share with friends.

Notes:
-Eggs should be room temperature, especially if you are doing the soft butter method.
-Olive oil is delicious in this recipe.
-You can reduce the sugar or not use it at all and they are still great. Any sweetener would work, too. This is a very adaptable recipe.
-Store whole grain flour and corn meal in the refrigerator once you open the bag.
-You could use all corn meal or replace the wheat flour with corn flour to make a gluten free muffin…for those who need that.