[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.

Thank you for checking out my Vega Sport Plant Based Vegan Protein Review 2017. I hope this video helped you guys out. Remember to comment below if you have any questions.

Vega Sport Plant Based Vegan Protein 2017 is filled with ingredients that cater directly to a vegan diet. The shining stars of this protein powder are the ingredients that Vega Sport has. Vega Sport is a highly regarded vegan protein and should definitely be something to try out if you are a vegan.

Pick Up Your Own Vega Sport Plant Based Vegan Protein: https://amzn.to/2sFTTa0

Benefits of Vega Sport Plant Based Vegan Protein 2017
-30 g Plant Based Protein
-6 G BCAA
-1 billion CFU Probiotics
-Non-GMO
-Vegan Protein
-Vegan Certified
-Plant Based Protein
-Muscle Recovery
-Muscle Strength

Vega Sport Plant Based Vegan Protein Ingredients.
-6g’s of BCAA’s which help with your recovery using the branched chain amino acids.
-No sugar is added to this vegan protein.
-30 g’s of a plant based protein consisting of peas, alfalfa, pumpkin seed, and organic sunflower seeds.
-Glutamic Acid 6.3 g
-Proline 1.6 g
Here were some of the ingredients in Vega Sport Plant Based Vegan Protein.

Again, thanks for coming by to check out my Vega Sport Plant Based Vegan Protein 2017 Review. The best spot get a supplement review and to buy supplements online.

Learn More
Glutamic Acid: Watch:https://youtu.be/kb6NrtRPY14
What is a vegan diet? Read: https://www.health.com/health/gallery/0,,20773383,00.html Watch: https://youtu.be/yKp8-X1zZqo
What is Vegan Protein? Read: https://www.health.com/health/gallery/0,,20718479,00.html Watch: https://youtu.be/fuc7IDQk760

Rasgulla, authentic sweet of Kolkata!
Recipe link : https://www.tarladalal.com/Rasgulla-(-Quick-Recipe)-38687r

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Rasgulla

This is one sweet the Bengalis cannot live without, and you too are sure to fall in love with it once you taste these super-soft, milk-white rasgullas. Remember that everything matters in the making of perfect rasgullas — from the amount of lemon juice used and the lump-free kneading of the chenna, to the consistency of the sugar water. So, follow instructions perfectly and you will end up with praise-worthy rasgullas. Once you get the hang of it, it becomes quite easy and you will be game to make it very frequently! If buffalo’s milk is not available you can make the recipe using 5 cups cow’s milk.

Preparation Time: 10 minutes. Cooking Time: 10 minutes. Makes: 16 rasgulla.

For the chenna
2½ cups (1/2 litre) cow’s milk
2½ cups (1/2 litre) buffalo’s milk
1½ tbsp lemon juice

Other ingredients
1 cup sugar

For the chenna
1. Combine the cow’s milk and buffalo’s milk in a broad and deep non-stick pan and bring to a boil.
2. Switch of the flame and wait for 1 minute, while stirring occasionally.
3. Add the lemon juice gradually and keep stirring gently.
4. Allow it to stand for ½ minute to curdle. It is completely curdled, when the chenna and the whey (greenish water) separate out.
5. Strain using a muslin cloth. Discard or store the whey.
6. Place the muslin cloth with the chenna in a bowl of fresh water and wash it 2 to 3 times.
7. Tie and hang for 30 minutes for the extra water to drain out.

How to proceed
1. Put 5 cups of water in a steamer or a pressure cooker, add the sugar and bring to a boil, while stirring occasionally so that the sugar dissolves completely.
2. Mean while, squeeze the muslin cloth to drain any more water remaining.
3. Place the muslin cloth on a flat plate, open it and knead the chenna very well using your palms for 3 to 4 minutes or till the chenna is smooth and free of lumps.
4. Divide the chenna into 16 equal portions and roll each portion into small balls between your palms.
5. Put the chenna balls into the sugar water and cover and steam for 7 to 8 minutes.
6. Switch off the flame and allow it to stand in the steamer for 10 to 15 minutes.
7. Remove gently into a bowl, refrigerate and serve chilled.

Handy Tip: If buffalo’s milk is not available you can make the recipe using 5 cups of cow’s milk.