[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.

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Healthy, oil-free, vegan cake recipe versatile enough for any occasion but dressed up in this video for the 4th of July! Full recipe + info below! https://www.instagram.com/nikkivvegan/

Vegan Cake Recipe

Step 1: In a small bowl mix 3 tbsp chia seeds and 6 tbsp of water. Stir and set aside to thicken.

Step 2: In mixing bowl add:

1 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
3 grinds of salt or about 1/4 tsp

Sift together or whisk to combine and set aside.

Step 3: In another bowl, add:

1 cup plain unsweetened vegan yogurt
1/4 cup unsweetened apple sauce
2 tsp vanilla extract
1 cup sugar

Combine ingredients and add the thickened chia “egg”. Mix well and slowly add the flour mixture in.

I recommend using an electric mixer to help get lots of air into the cake (it gets fluffier this way!)

The mixture will be thick. Transfer to a sprayed 9x13in baking pan and bake for 35-40 minutes at 350 degrees.

Remove from oven, cool, and decorate. Note: this cake goes especially well with vegan ice cream and warm sauces like berry sauce or hot fudge because it’s dense and creates a great base

Tips:

1. Make sure you mix your dry ingredients together before adding to the wet mixture. This will ensure that everything rises evenly.

2. Bake until lightly golden brown. A toothpick should come out clean from the center of the cake. (I’ve made this cake before in a smaller pan and thought it was done but the middle was still raw so make sure you keep an eye on it

3. In a rush or just want something warm and delicious for dessert??Try this. Let cake cool only slightly so it’s still warm. In the mean time add 1/2 cup jam and 2 tbsp water to a sauce pan and heat on medium high for about 5 minutes. Then pour warm sauce over each slice of cake and top with vegan ice cream. This is so delicious and way faster than decorating! This is a go to for me whenever I need a quick dessert for friends coming over or just a special treat after a weeknight dinner.

4. Note: this is not a very sweet cake. It’s sweet but it’s not like a lot of sugary bakery cakes that have a ton of sugar and flavor on their own. This recipe is something I adapted/veganized from a traditional French recipe so it’s a little more subtle than our super sweet American versions, which I love because I can add lots of sweet toppings and ice cream on top without making it overly sweet. I think it’s the perfect balance of sweetness

Mentioned in this video:

Captain Paul story: https://www.instagram.com/p/BPGDlS0A2cr/?taken-by=nikkivvegan

Forager Cashewmilk Yogurt, plain unsweetened

My Instagram: https://www.instagram.com/nikkivvegan/ If you try this recipe, snap a pic so I can see and don’t for get to TAG me and use the #NikkiVegan