[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.

Hey Everyone! Thank you so much for watching my brush video! let me know any other questions you have!

SIGMA BRUSHES:
click this link

https://www.sigmabeauty.com/?Click=375006

& enter “LJW2013″ at check out for a discount
(free gift when you spend $30)

MY FAVORITE PRODUCTS:

https://jaclynhillmakeup.com/my-favorites/

SIGMA BRUSHES MENTIONED:
F80 – Flat top synthetic kabuki brush
F82 – Round kabuki brush
F84 – Flat angled kabuki brush
(there are two other brushes included in this synthetic collection. I forgot to include them in the video. The round kabuki is great! its a little smaller than the F80 and gets around the nose really well. its my moms favorite! haha)

Synthetic precision kit:
P80 – Precision Flat
P82 – Precision Round
P84 – Precision Angled
P86 – Precision Tapered

E65 – Best eyeliner brush to exist!

E40 – Better version of MAC 224

Premium Kit:
E10 – Small Eye Liner
E15 – Flat Definer – (what I use for my brows)
E20 – Short Shader – blending out the lower lash line
E25 – Blending – like the MAC 217
E35 – Tapered Blending – like the MAC 222
E45 – Small Tapered Blending
E50 – Large Fluff – 227
F10 – Powder/Blush – like MAC 129
F15 – Duo Fibre – light blush application
F20 – Large Powder like MAC 134
F25 – Tapered Face – like MAC 138
F35 – Tapered Highlighter – to set under eye concealer with powder
F75 – Concealer – like MAC 195
L05 – Lip

Spa brush cleaning glove $39.00

MAC COSMETICS:
maccosmetics.com

242 shader brush (there is a larger version of this brush, dont get them confused. make sure its 242)
also I love the 228 – mini shader brush ( I use it for my inner corner highlight and under the brow!)

MY MAKEUP:
(extremely similar to my Kourtney Kardashian Makeup Tutorial.
Tan Pigment
Saddle e/s
embark e/s
coppertone blush
NYX buttergloss lip color

THIS VIDEO IS NOT SPONSORED BY SIGMA. THESE ARE MY OWN OPINIONS ON THESE PRODUCTS THAT I PURCHASED. SIGMA IS NOT PAYING ME TO SAY ANYTHING ABOUT THEM. —–

Hi I’m Jaclyn Hill from JaclynHill1 on YouTube. I am a professional makeup artist. I’m young, ambitious & full of life. I post makeup tutorials and makeup reviews on all different holidays and themes, like smokey eye tutorials, how to shape and sculpt brow tutorials, challenges/tags, celebrity makeup tutorials like the Kardashians and Jenners along with other celebrity makeup looks, hair tutorials and more! I hope you love my makeup tutorials.

Check out my LOW FAT CINNAMON ROLL recipe! The perfect healthy Valentine’s Day treat!

SUBSCRIBE for more recipes: https://bit.ly/MindOverMunch
Full recipe below! Click for more Mind Over Munch Episodes: https://bit.ly/1z1ytBt

LOW FAT CINNAMON ROLLS

Ingredients for Dough:
1 cup almond milk
2 Tbsp light butter (earth balance or I can’t believe it’s not light)
1 packet rapid rise yeast
1 3/4 cup all purpose flour
1 1/2 cups whole wheat flour
1/2 cup oat flour
1/4 cup stevia or granulated sweetener of choice
1 tsp cinnamon
1/2 tsp pumpkin pie spice (optional)
1/2 tsp salt
1 egg
1/3 cup canned pumpkin puree

Ingredients for Filling:
2 tsp light butter, melted
2 tsp cinnamon
1 tsp pumpkin pie spice
3 Tbsp stevia, or granulated sweetener of choice
1 Tbsp raw sugar
1 Tbsp brown sugar

Ingredients for Icing:
1/3 cup powdered sugar
2 Tbsp low fat cream cheese, room temperature
2 tsp almond milk
1/4 tsp vanilla

Procedure:
1. Heat almond milk and 2 Tbsp light butter over medium low heat. Whisk, and once combined remove from heat. Allow to cool slightly.
2. Mix/sift all-purpose, wheat and oat flour together in a bowl, set aside.
3. In a the bowl of a stand mixer, combine yeast, 3 cups of flour mixture, 1/4 cup stevia, salt, and spices for dough. Stir.
4. Whisk together canned pumpkin and egg.
5. In the stand mixer bowl with a dough hook attachment add egg/pumpkin mixture and luke warm milk. Beat on medium-low speed.
6. Add remaining flour a little at a time (about 1 Tbsp or so) until dough forms a ball and pulls from the sides.
7. Beat 5 minutes on medium-low speed.
8. Cover the bowl of the stand mixer with plastic wrap and allow to rise for 15–20 minutes.
9. While the dough rises, combine all filling ingredients except butter. Set aside.
10. After dough has risen, transfer and turn on a floured surface. Use a rolling pin to roll out to a rectangle that’s about 15″x9″ (doesn’t need to be exact measurements, but cut dough so it is a relatively perfect rectangle). Remove excess dough from rectangle and dispose.
11. Spread melted butter over dough. Sprinkle filling on top, covering thoroughly.
12.Roll the dough up width wise (keep the roll LONG, roll up the short side, so you have a roll that is about 15″x 3–4″.
13. Divide roll into 12ths. Cut using a GOOD bread knife or dental floss.
14. Transfer cut cinnamon rolls into a 9″x13″ baking dish, allowing space in between as you would for cookies. Cover with plastic wrap and allow dough to rise once more for 25 minutes.
15. Make the icing in the meantime by combining all icing ingredients. It’s supposed to be a glaze, so don’t worry if it seems watery! I recommend making extra icing (more than the recipe suggests) so your friends and family can add more if they want!
16. Preheat oven to 325F.
17. Uncover cinnamon rolls, and brush with a little extra melted butter on top, if you have it.
18. Bake cinnamon rolls 8–12 minutes, until risen and slightly browned on top! DO NOT overcook! These are best slightly undercooked, so if you’re unsure, just take them out!

Nutrition:
per serving (1 roll): 124 calories | 25g carbs | 2g fat | 4g protein

Check out some of my other related recipes!

Cookie Dough Bites

Pumpkin Peanut Butter Cups

Peanut Butter & Jelly Thumbprint Cookies

https://youtu.be/INpt6cd16Pk?list=PLt2c0hX1aB8qk0KNM77ijBHuiEv02R5Ua

The information provided on this channel is for informational and educational purposes only and is not intended as a substitute for advice from your physician or other health care professional. You should not use the information on this channel for diagnosis or treatment of any health problem or for prescription of any medication or other treatment. Consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you suspect you might have a health problem.