[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.

For more about our gluten free recipes, that are vegan, low glycemic, and delicious go to – https://mockingbirdbakery.tumblr.com/

This week we have another gluten free recipe idea to share! We’ll be baking healthy and filling Cranberry-Carrot Muffins! They’re packed full of nutrients and their hint of spice makes them perfect for winter mornings. These muffins are a vegan food, gluten-free, nut-free, low-glycemic, and so good!

For a recipe book from this episode go here: https://issuu.com/mockingbirdbakery/docs/mocktv_recipebook_2/1

HOW TO MAKE CRANBERRY-CARROT MUFFINS:

* This recipe makes 18 regular muffins or 40-48 mini muffins, depending on the size of the mini muffin tin.

Tools you’ll need: muffin tins / muffin tin liners / 2 large bowls / knife / grater / juicer / whisk / spatula or spoon / wooden toothpick / wire cooling rack

Ingredients:

1 cup sorghum flour
¾ cup garbanzo/chickpea flour (or you can use “garfava” flour, which is a blend of garbanzo and fava beans)
½ cup flaxseed meal
1 teaspoon cinnamon
¾ teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon sea salt
¼ teaspoon nutmeg
1 cup warm water
½ cup sunflower oil
1 cup packed finely grated carrots
1 cup dried cranberries (or other dried fruit) + an extra handful to sprinkle on top if you’d like the muffins to look extra tasty!
½ cup coconut sugar
¼ cup pure maple syrup
1 medium orange, for the juice and zest (or use 1 tablespoon orange juice)

Instructions:

1. Start off by lining or greasing your muffin tins. Preheat your oven to 350F.
2. Whisk the first section of ingredients (sorghum flour through nutmeg) in a large bowl.
3. Zest and juice the orange into a large separate bowl. Mix in the remaining ingredients.
4. Pour the flour mixture in a bit at a time and stir until just combined.
5. Scoop ¼ cup batter into each muffin cup if you’re making regular muffins. If you’re making mini muffins scoop 1-2 tablespoons into each muffin cup, depending on the size of the tin. I used a very mini muffin tin so only needed 1 tablespoon per cup. Sprinkle a few cranberries over each cup of batter to make for better presentation after they’re baked!
6. Bake regular muffins for 25-30 minutes (I baked mine for 27 minutes) and mini muffins for 15-20 minutes (I baked mine for 17). The muffins are done when the tops bounce back when touched and when a wooden toothpick inserted into the middle comes out clean.
7. Let cool a few minutes in the tin then transfer to a wire cooling rack to let cool the rest of the way. (Or scoop them out and eat them while they’re still warm and crumbly!)

+ Here’s a great tip my Mom taught me: If you don’t have enough batter to fill every muffin cup, put a little bit of water in each empty cup. This will help the muffins bake evenly!

Let us know what you think and how it goes trying out these recipes! If you have any suggestions for what you’d like to see us make, leave it in the comments section.

Keep an eye out for new episodes every Monday.

Thanks for watching!

Music:
All music provided by: www.incompetech.com
Composed by: Kevin MacLeod
Song: Quasi Motion

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Twitter – @mockingbirdbkry

Official Site – mockingbirdbakery.net

Cameras:
Canon 5D Mk2
Canon 6D

This week Jesse and Dr. Jeffry Strong wander into a forest of lesser known plant extracts, discussing Pycnogenol, a product derived from the bark of a unique species of pine trees. Its effects range from anti-oxidation and reduction of inflammation to circulatory-system and cognitive improvements. In the Ruthless Listener Retention Gimmick, Jesse shares some interesting …

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