THE BODY REJUVENATION CLEANSE™

My kitchen has taken on a rather distinctive odor, as one jar replaces another in my quest to create the perfect Kimchi for my cooking classes. Recently I served up a side dish of Kimchi to some willing students and we all agreed it was like taking a digestive enzyme. It’s something like Jimmy Cagney telling the audience, “my mother thanks you, my father thanks you...”, but in this case, my digestive system thanks me by working more efficiently.

Kimchi is the Korean name for a form of cultured vegetables usually made up of cabbage, carrots, green onions, garlic and ginger. When these foods are fermented the bacteria, yeasts or molds used in the process, predigest the food, meaning they break down the carbohydrates, fats and proteins to create Probiotics, which are friendly, life giving bacteria beneficial to the gastrointestinal system. Your body needs these super Probiotics in order to function properly.
            
Kimchi is high in fiber, yet low in calories, and it provides 80 percent of the daily requirement of vitamin C and carotene. Also rich in enzymes, vitamin A, thiamine (B1), riboflavin (B2), calcium and iron, and loaded with friendly bacterial cultures Lactobacilli. Plus it is very easy to make. All it requires is about 15 minutes of chopping and the next day spooning it all into a glass jar to sit on your counter for a good 5 days.

Here’s the recipe I’ve been using, but just know that I like my Kimchi spicy, so you may want to reduce or eliminate the hot peppers to suit your palate. Tasty and delicious, serve this alongside your salad and main dish to help break down those big clumps of food you forgot to chew properly because you were in too much of a hurry (again?) to sit quietly and chew each bite to liquid.

Kimchi
Yields 3 quarts

1 head Chinese or regular cabbage
1 large carrot
1 white radish, such as daikon
2 scallions, thinly sliced or 1 leek,
2 Tbs. sea salt
1/2 cup water
3” piece ginger, peeled, minced
2 clove garlic, chopped
2 to 4 hot red peppers, dried, 2 inches long, split or
1 Tbs. chili powder (optional)

1.  Slice the cabbage lengthwise into quarters.  Remove the tough core and
     then slice into 2 inch long pieces.
2.  Slice the carrot and radishes lengthwise and then into thin half moon
     pieces. Slice the green onions or cut the leek into half moons.
3.  In a large bowl, toss cabbage, carrot and radishes with the scallions, and salt. Cover loosely and let stand overnight on counter.
4.  The next morning drain the liquid from the vegetables into a bowl.  In a blender puree the water, ginger, garlic and peppers until smooth. Add to the vegetables mixing well.
5.  Pack the vegetables into a large sterilized jar or 3 quart jars.  Pour reserved liquid into the jars.  If more liquid is needed to cover vegetables, add more water.
6.  Cover loosely with a lid and let sit at room temperature for 3 to 5 days
     to ferment.  The liquid will bubble and the flavor will become sour.
 7. When done refrigerate the Kim Chee for 3 to 4 days.  The cabbage will become translucent and will be ready to serve.

I was inspired by these really lovely organic collard greens I happened upon at the farmers market recently. Strong, firm stems, broad leaves still alert as if just picked from the garden. I bought two big bunches and brought them home to prepare for the following days Body Rejuvenation Cleanse session. This wonderful group of Cleanse participants were moving into Weeks 3 & 4, better known as the Cleanse Phase and one oftentimes dreaded by the uninitiated. This is the phase that tells the tale and lets the body move deeper into letting go, relaxing, detoxifying, cleansing. However, it is also the time of euphoria, renewed energy for some, needed sleep for others. I find myself singing in the kitchen, in the shower, walking around the house doing necessary chores, yet now they seem effortless and all easily part of my day.

The next day, during the session, one of the women, a veteran Cleanse participant of five years, remarked,  “I know how difficult these next two weeks will be finding food I can eat staying in Disney World, but I don’t care, because I am looking forward to how great I feel when I am following the Cleanse Phase of the program.” Dare I say we all nodded in understanding, knowing her time would be spent looking for clean, organic, nutritious foods, while we all would be rolling up collard greens with the most delicious ingredients.

This recipe calls for using tempeh, a fermented soy product, that comes to us from Indonesian cuisine. High in protein, say 18 grams per half cup, this is an excellent vegetarian/vegan protein source. However, feel free to substitute some ground turkey or chicken if that is your desire. Either way, you can assemble all the parts over the course of a day or two, then put it all together for a wonderful meal that could even travel with you, as you journey on your way.

Stuffed Collard Rolls
Serves 6

11/2 cups short grain brown rice
3 cups water
½ teaspoon sea salt
2 tablespoons olive oil
1 leek, washed well, cut into half-moons
12 collard stems, minced
3 cloves garlic, minced
½ package tempeh, diced
1 tablespoon tamari soy sauce
12 collard leaves

1.  In a medium size saucepan combine the rice with water and salt, bring to a boil, cover, reduce heat and simmer until water has been absorbed, about 50 minutes. When done set aside to cool.
2.  Meanwhile, rinse the collard greens, shake off any moisture and place on a plate next to a cutting board. Take each collard, lay it flat on the board and slice along each side of the stem, leaving about 1-2 inches at the top attached. (Remove the stem and set aside to mince later). Fold each collard in half lengthwise and set aside while you prepare the remaining leaves.
3.  Add a cup of water to a large skillet and arrange the folded collards, just overlapping each other, in the water. Cover and simmer over medium low until just tender, but still bright and green. When done remove the cover, and leaving the leaves in the skillet run under cool water to stop them cooking.
4.  Heat the oil in a large skillet and sauté the leeks until tender, about 3 minutes. Add the minced collard stems, garlic, tempeh and tamari stirring well. Spoon in the cooked brown rice, plus half a cup of water. Stir to combine vegetable with rice, salt to taste, and remove from the heat.

ASSEMBLE
To assemble the rolls, lay a collard green on the cutting board and cross one side over the other, just enough to close the gap between the two sides.
Using a quarter measuring cup, scoop the rice onto the collard about 2 inches up from the bottom. Cover with the lower part of the leaf, then fold in the sides, roll again, continuing to tuck and roll right to the top. When done place each roll gently into a casserole pan and return to preparing the next collard roll.

TOPPINGS
There are several options for topping the rolls, and I am sure your creative taste buds can conjure up a few of your own, but for inspiration allow me to suggest the following:
1. Pour a can of diced tomatoes over the collard rolls, cover with foil and bake in the oven at 350 degrees F, for 20 minutes.
2. Using your favorite red pasta sauce, pour the jar over the rolls and bake covered for 20 minutes.
3. Prepare a tahini miso sauce by placing: ¼ cup tahini *  1 tablespoon white miso * 1” piece peeled ginger * 1 clove garlic * juice of half a lemon *  1 cup water, in a blender and puree until smooth. Pour over the rolls, cover and bake.
4. Roast either an acorn or butternut squash. When cool remove skin and mash in a bowl. Meanwhile, sauté: 1 onion, minced * 2 clove garlic, minced * 1” piece fresh ginger, peeled and minced, in olive oil until soft and tender. Add a pinch or two of sea salt, then spoon in the squash and mix it all up to combine the flavors. Serve the collard roll resting atop a mound of the squash puree, add a spinach, alfalfa sprout salad on the side and feel your insides sing the song of life, for this is the gift you have given yourself. Congratulations!

The recent deaths of Michael Jackson and Farrah Fawcett followed on the heels of the blog I wrote for http://www.care2.com/greenliving/the-cure-is-in-your-food.html, The Cure is in Your Food. In the blog I pointed out that to heal the body one needs nutrient dense foods and time, rather than depending on a pill (or two, or three, or four) to make everything better. Hearing of Jackson's addiction to pain medication I was reminded of the lyrics of a song I wrote for my musical, Songs From Suburbia. No, you didn't miss seeing it on Broadway, as it is a manuscript I have been tweeking for much to long now. However, as one year of editing folds into another I can see that some things just never seem to change in our culture.

I have always loved eating ice cream sandwiches, especially growing up as a child. For a recent cooking class on Healthy Desserts, I decided to replicate a healthy cookie sandwich that would contribute nutrients and fiber to ones diet and avoid the debilitating effects of white sugar and flour. The challenge was to create a cookie that was wheat and refined sugar free, with a cake like consistency and a low glycemic sweetener to balance out the sweetness of the ice cream.

Due to the high cost of some store bought cookies I opted instead to make them from scratch. After experimenting with a few alternative sweeteners and finding them unsatisfactory I settled on using a date sugar, made from dehydrated, ground dates, to provide a mild sweetness with an essence of brown sugar. For the base of the cookie I used spelt flour, a member of the wheat family, but without the sensitivities often caused by Triticum wheat. Spelt provides protein, fiber, magnesium, niacin and manganese in good quantity and with the addition of oats for extra fiber and antioxidant properties, plus a handful of omega-3 loaded walnuts, this cookie was fast becoming a nutritious dessert.

In consideration for my vegan students I chose a non-dairy ice cream made with coconut milk and sweetened with agave syrup for the sandwich filling. I also substituted coconut oil in place of the traditional butter. Coconut oil is a medium-chain saturated fatty acid that has antiviral, antimicrobial, and antifungal properties. It has also been reported to stimulate the metabolism and promote weight loss. It contains 28.5 grams of fat per half cup serving compared to 92 grams for butter.

When frozen together the cookies are the perfect frame for the ice cream. With the addition of carob or chocolate chips each bite provides a satisfying crunch, a good chew, and the texture of sweet cream. A delicious, nutritious summer dessert your whole family can enjoy.

For more tantilizing recipes view my weekly column Rejuvenate Your Body, on www.care2.com.

Healthy Ice Cream Sandwich

Makes 2 dozen cookies

11/2 cups spelt flour

1cup palm date sugar

1 teaspoon cinnamon

11/2 cups regular oats

1 teaspoon baking soda

1 cup hot water

1/2 cup coconut oil, melted

1 teaspoon vanilla extract

1/2 cup vegan carob or chocolate chips

½ cup chopped walnuts

1 pint coconut milk ice cream

Instructions:

1. Preheat oven to 350, and spray a cookie sheet with oil.

2. In a large bowl combine flour, date sugar and cinnamon.

3. In a medium size bowl combine oats and baking soda.

4. Add the hot water to the oats stirring well.

5. Add the oil and vanilla to oat mixture and stir.

6. Pour the oats into the flour mixture and stir well, then fold in the carob or chocolate chips and the chopped walnuts.

7. Drop rounded tablespoons of dough onto the cookie sheet, and flatten with a fork.

8. Bake for 15 minutes. Remove from oven and cool before removing to a wire rack.

9. When cool cover a baking sheet with parchment paper and place half the cookies upside down on the baking sheet.

10. Spoon ice cream onto each half and cover with another cookie.

11. When all are covered wrap in plastic wrap and place in the freezer for 24 hours. Remove as you need.

I like to think that America is in the midst of a food revolution. All the books available on improving one's health by eating a good diet, and books about how to green the home and save the planet, articles on health and nutrition in magazines and newsletters, helps me to maintain the illusion that progress has been made and victory is within our grasp. Then the New York Times comes along and bursts my bubble with an article by Roni Caryn Rabin, showing the latest statistics for Americans eating habits.

According to a national survey of Americans age 40-74 those eating 5 servings of fruits and vegetables per day has dropped from 42 percent to 26 percent. At the same time the obesity rate increased from 28 percent to 36 percent and the percentage of people who exercise dropped by half. The study, reported in the June issue of The American Journal of Medicine, proved disappointing to its lead author, Dr. Dana E. King, who was concerned that people are using medication to control their cholesterol, high blood pressure, diabetes and heart disease, rather than eating a high quality diet and getting regular exercise.

It is the nature of the human mind to deceive itself into believing what it wants to believe, and one of the greatest deceptions is that ultimate health can be found in a pill. Sorry to burst that bubble, but the only one benefiting from this lie is the pharmaceutical companies who indulge Americans addiction to greasy burgers, fries, sugar, and soda pop. Author Eric Schlosser wrote in Fast Food Nation how, "In 1970 Americans spent about $6 billion on fast food; in 2000 they spent more than $110 billion dollars. Americans now spend more money on fast food than on higher education, personal computers, computer software, or new cars. They spend more on fast food than on movies, books, magazines, newspapers, videos, and recorded music combined."

Taking a pill in place of eating a whole foods diet, only creates a build up of toxins and poisonous sludge in the blood. It is not much different than how a river or ocean becomes contaminated, and when this happens there is only one thing to do. Cleanse, detoxify, go on a diet, renew, rejuvenate, recover. Now, I'm not talking about doing a quick 7-day laxative induced, fasting binge, which is just another illusion that there's relief to be found in pill form. No, I'm talking about a gradual shift off of stress causing foods: refined wheat flour, refined sugar, pasteurized dairy products, caffeine, alcohol and artificial sweeteners, flavorings and colorings. To a diet consisting of alkaline forming foods found in organic fruits and vegetables, plus whole grains, animal and/or vegetarian protein, nuts, seeds and fresh herbs.

This way of eating allows your filtering organs time to cleanse gradually, so the liver can purify the blood in order for the cells to rejuvenate and rebuild. With enough time the entire body, including DNA can remake itself. A good cleansing, such as the Body Rejuvenation Cleanse program should last 5-6 weeks, however, in order to remake and heal the body plan for at least a full year for recovery. And while you are rebuilding your body or even if you are just thinking about do so, try some of these delicious healthy dessert recipes.

I prefer to cook polenta from scratch. In the grocery stores you can now buy it in large sausage shaped tubes with any number of herb, garlic and pepper additions, but there is really nothing quite like the taste of freshly made polenta (or freshly made anything for that matter). Although this might fly in the face of the Italian way to prepare polenta, for me the best way to cook polenta is in a crockpot. All the stirring and sputtering that polenta requires while cooking in a saucepan is easily reduced to 2.5 hours of slow cooking with perfect results. 

Corn has been used beneficially by cultures the world over in the form of bread, tortillas, polenta, grits, corn on the cob, and fresh corn kernels. It has also proven to be destructive to our health in the form of high fructose corn syrup and as a genetically modified crop now used in most of our animal feed. According to Paul Pitchford, author of Healing with Whole Foods, grown organically corn’s healing properties include nourishing the heart, regulating digestion, overcoming sexual weakness and helping to strengthen teeth and gums. 

There is a wonderful scene in John Sayles film, Matewan, where the striking coal miners have set up a tent city outside of the West Virginia town. In the scene an Italian woman is moved to harshly criticize how the West Virginia women are cooking their cornmeal. The West Virginians respond with some derogatory comment on the Italian women’s polenta, and it all explodes into a shouting argument of women protecting their time honored ways. Eventually they calm down and share their cornmeal recipes, which have since been folded into the great soup pot that has become American cuisine. It is a brilliant lesson of how our culture was created from this mingling of diverse and varied traditions. 

Polenta for Eight (or leftovers)

1 cup medium ground organic corn meal

1 cup water

1 teaspoon sea salt

3 cups boiling water

1 tablespoon organic butter

½ cup Romano cheese 

When preparing enough polenta to feed 8 people, begin with a 1.5-quart crock-pot. Let it heat up while bringing 3 cups of water to a boil in a separate pan. Meanwhile, place 1 cup of medium ground corn meal and 1 teaspoon of sea salt in a small blender, the Magic Bullitt for instance, and add 1 cup of pure water. Puree this mixture just enough to combine and pour it into the crockpot. A little more water added to the blender to wash out any remaining grains goes into the pot followed by the 3 cups of boiling water. Give it a good stir, cover and go about your business. 

About 1.5 hours into the cooking, and really, this is optional, especially if you are out and cannot get home in time, uncover the pot and give the polenta a good stirring. Now, for you crock-pot aficionados, I realize that lifting the cover is a faux pax of extreme proportions and not allowed when following the explicit instructions that accompany the purchase of your crock-pot. But this is cornmeal, not some animal protein that will fail to cook because the steam has been released and the heat reduced. Well, that’s not true, because at some point in the cooking I always lift the lid and take a peek in to inhale the delicious smell of my dinner. Anticipation and smell are always a large part of any culinary experience. 

At this point the polenta is creamy and loose and it looks ready, but do not be fooled, it just needs a bit more time to cook. At the 2-hour mark I again open (gasps of horror) and stir in a tablespoon of organic butter, and a half-cup (or more) of grated Romano sheep’s cheese. Naturally, leave out these two additions when you are in any phase of the Body Rejuvenation Cleanse. However, when feeling a bit indulgent and nothing else will satisfy you save for the taste of butter and cheese, a small amount of each can and should be added. 

I suggest you give it another 30 minutes to cook to better bring the flavors together. Afterwards you can either spoon the polenta mixture into a ceramic baking dish to set up or serve it as you would mash potatoes with the gravy from your protein entrée pooling in the center. If you are setting up the polenta you can cut and serve it in squares, or grill alongside your vegetables. This recipe makes an excellent substitute for white grits served with eggs over easy and a side of turkey bacon. There might be a few protests from the southern contingent over this substitute, but one taste us all that is needed to convince them.

Memorial day afternoon I had a guest over for a visit and as our conversation ran into dinnertime I rattled my brain to think up a quick, light, but delicious meal to prepare. Naturally I was drawn to one of my favorite quick meals, one I enjoy often whether alone or feeding guests. Food researchers have learned that people rotate ten meals over the course of a week, but the same ten meals week after week. I enjoy a much more varied rotation of meals, however this one particular dish works for me regardless of whether it is a snowy winter day or a spring evening. Just one of those things I guess, where the flavors come together in such a way that they leave a lingering memory on my tongue.

The sauce is easy and simple to make and I can vary the greens that I use and sometimes the noodles, although I prefer the Japanese noodles, either the soba or udon varieties.

1 2-ounce tin flat anchovies in olive oil
3 large cloves garlic, sliced
1/4-cup extra virgin olive oil

Now, what I’ve learned, albeit the hard way, is not, repeat not, to drop the anchovies into a hot skillet of oil. This will only produce an angry dance of boiling oil as the anchovies release any moisture they still have. I even bought an oil splatter devise to cut down on the inevitable coating of anchovy oil raining onto my stovetop and, really, anything within a foot of the skillet. Then one day, for no other reason than to try and avoid the oil splatter, and because my splatter device had gone missing, I placed the anchovies, their oil, the garlic and the olive oil in a small iron skillet and brought it up to heat slowly. Well, low and behold, not a splatter or sputter. The oil heated to a boil, the anchovies dissolved and the garlic cooked to perfection. Hallelujah!

As for the noodles, I prefer the spelt soba noodles made by Eden Foods. To cook them I bring a pot of water to a boil, add a teaspoon of sea salt, then break the noodles in half as I add them to the boiling water, stirring well to separate the noodles. I realize that this may be a sacrilege amongst connoisseurs of noodle cooking, but it gives me the length of noodle I like to eat without having to do a lot of noodle slurping through pursed lips. I also add a variety of fresh greens to the pot with the noodles. This can consist of a few handfuls of either spinach, Swiss chard, dandelion greens, kale or broccoli florets. Once everything is submerged in the water I bring it back up to almost a boil, cover the pot, turn off the heat and let it all sit tight for 8-10 minutes. Meanwhile, I get the anchovy sauce heating, so that everything is ready once I drain the pasta and place it in a big bowl.

At this point you can do one of a few things. If I am in the Transition Phase of the Cleanse then I will pour the anchovy sauce over the pasta and greens, toss well and serve. Other times I might grate some Romano sheep’s cheese over the noodles or toss in some soft goats Chevre cheese to melt and coat the noodles. Any one of the three suggestions work well and with a side of fresh, grilled asparagus and a salad of garden arugula, fennel, and toasted walnuts my meal is complete, all within a matter of 20 minutes or less.

Traveling To Morocco

This past month I traveled out of the country to Morocco. I was there to experience a retreat site for possibly bringing yoga groups for vacation. I am a seasoned traveler, but it is always an inconvenience to travel knowing that the world at large does not follow the same standard of diet that I do. Putting aside any hopes that the world had changed since I last wandered an airport or ate an airlines prepared meal, I made sure to pack an assortment of foods to ensure I had what I needed for the week to come.

At home my morning breakfast is a smoothie made with a combination of unsweetened hemp milk or water, hemp seed protein powder, flax meal, psyllium husk powder, a green powder, half a banana, frozen blueberries and stevia powder to make it taste just right. I prefer a sweet taste in the morning and this drink satisfies that craving along with my nutritional needs for the next 3-4 hours. Given that my body is conditioned to have this fiber rich, nutrient dense meal I made sure to bring along a variation of these ingredients in package or capsule form. Once at the retreat site I was able to juice ripe Moroccan oranges from the tree outside my window, and combine this with my greens, fiber and a banana. Needless to say I was soon sharing my morning smoothies with a few of the other yogis present.

So breakfast was taken care of, but what about my other meals?

On this trip I was gratefully surprised to find that much of the Moroccan diet consists of vegetables and salads, small amounts of lamb, chicken, fish or beef, and homemade bread dipped in locally grown olive oil. As a matter of fact for breakfast I had watched the cook prepare the morning bread, much like an Indian naan flat bread, and serve it with oil cured black olives, butter, orange marmalade and Moroccan mint tea. Being a morning smoothie kind of gal, this proved a bit heavy and oily for me, but one should note that this is a typical morning meal for many cultures around the world. Bread, butter or oil, coffee, tea, milk, and sugar. Not exactly a king size meal, but one to begin the day and hold the appetite until lunch was served around 3:00 in the afternoon.

Yes, you are correct in thinking that I wished I had eaten a large helping of bread and olives to get me to the next meal. Those first few days were good for detoxifying, however, I had also brought along a few packages of sprouted raw foods crackers for snacks. Once in Morocco I was able to purchase some fresh dates and walnuts at the local market. These I snacked on until the afternoon meal was served. Just note that although you may bring along enough food for yourself, no one else will have thought to do the same and before long you will be handing out your precious cargo to the hungry hordes. Make sure to bring enough to share or accept that your supply of goodies won’t last but a few days.

The afternoon meal consisted of a mountain of steamed cous cous topped with boiled vegetables served with a herb and spice infused sauce on the side. Other times the traditional Moroccan tagine was served. This arrived at the table in a well-used shallow earthenware dish topped with a pyramid shaped dome. When lifted a cloud of steam revealed an assortment of vegetables cooked simply with water, a splash of olive oil and spices. This was very delicious served over rice or pasta along with a fresh tomato salad tossed with lemon and olive oil. Water was the beverage of choice pumped from a well dug 40 meters deep.

We ate with six people sitting at a low round table and digging into the large bowl of food with hands, forks and spoons. Eating this way, as a group, added to the enjoyment of the meal. The afternoon siesta followed, which is traditional for many of the Mediterranean countries. Stores close, people settle down to rest and let the heat of the day pass them by. Four o’clock the sun is softer on the eyes and the heat begins to retreat for the night, making it comfortable to emerge from the cool shadows of the house and return to the fields to gather wheat, herd the sheep, continue construction or pass the time sitting on the side of the road watching the occasional car go by.

Once night had fallen the dinner preparations began and we gathered around the low table to eat warm bowls of vegetables, fish, salad and a denser version of the mornings bread. Dessert was always a large bowl of fruit placed in the center of the table and someone would peel a fat, thick skinned orange, split it into six pieces and pass them around the table. It was just enough and nothing more was needed.

When cleansing, especially when going into the Cleanse Phase of the Body Rejuvenation Cleanse add the following list of important micro-plants to your smoothies or fresh vegetables juice:

Micro-plants come in many forms and colors, harvested both from the sea and dry land, and nutritionally each one is an excellent source of two important phytochemicals, chlorophyll and lycopene. These super powerful nutrients support your body’s ability to detoxify heavy metals, pesticides, and other toxins, plus they are loaded with nutrients to boost your immunity to disease.  Micro-plants, commercially known as Green Foods, contain a concentrated combination of phytochemicals, vitamins, minerals, bioflavanoids, antioxidants, proteins, amino acids, essential fatty acids, enzymes, coenzymes, and fiber.

Individually, the more common micro-plants sold in natural foods stores include:

Blue-green algae (Cyanophyta): one of the first life forms, scientists have found 3.5 billion years of earth’s existence encoded in the RNA/DNA (nucleic acids) of these primitive organisms. Presently available in loose powder or capsule form, blue-green algae contains the highest percentage of protein, beta-carotene, and nucleic acids than any plant or animal food. Actually, blue-green algae are composed of hundreds of types of algae, spirulina, aphanizomenon and microcystis being a few.

Chlorella (Chlorophyta): is a single cell freshwater green micro-algae that is the Superfood of choice for over 10 million people worldwide. The first known form of plant life with a true nucleus, it has survived for 2.5 billion years because of its extremely tough outer cell wall and its ability to quadruple in quantity every 20 hours, making it the fastest growing plant on earth! NASA believes it to be the ideal food for long term space travel and colonization. It is useful for removing heavy metals, pesticides, and other toxic carcinogens from the body. It contains less protein and beta-carotene than Spirulina with twice the nucleic acid and chlorophyll. It’s cleansing and rejuvenating properties are considered to fight aging, alzheimers, sciatica, palsy, seizures, multiple sclerosis, and general nervous system issues.

Spirulina: a microscopic spiral shaped blue-green algae, native to shallow brackish lakes and also known as a cyanobacteria. Esteemed as a Superfood for centuries by people inhabiting the regions surrounding Mexico’s Lake Texcoco and Africa’s Lake Chad, Lake Nakura and Lake Rudolf. It is one of the most heavily researched, nutritious, well rounded foods on earth being one of the single-celled plants of the blue-green algae family. Spirulina provides more than 100 vitamins and minerals, is 60 percent digestible vegetable protein, with high concentrates of Beta Carotene, Antioxidants, B Vitamins, Iron and Chlorophyll. It's also a rare food source of GLA fatty acids.

Wheat grass: a variety of grass similar to barley, oats and rye, it is grown in fields across America, but the wheatgrass referred to here is grown indoors in trays for approximately ten days and then pressed into fresh juice. The tray-grown grass is used primarily for therapeutic purposes. The sixty day old field grown grasses, available in dehydrated powder or tablets, are used primarily as nutritional supplements. Wheatgrass juice is made from sprouting wheat berries, and is very high in chlorophyll. The chlorophyll helps to cleanse the body, neutralize toxins, slow the aging process, and prevent cancer. Wheat grass juice is also effective when applied as an external poultice for burns, poison oak rash and wounds.

Barley grass: Barley grass is another green grass that is high in chlorophyll. The young green leaves of barley have a magical ability to absorb nutrients from the soil. When barley leaves are 12-14 inches high, they contain all the vitamins, minerals, and proteins necessary for the human diet, plus chlorophyll. These necessities are easily assimilated throughout the digestive tract, giving your body instant access to vital nutrients. Green barley leaves contain a multitude of enzymes, which supply the spark that starts the essential chemical reactions our bodies need to live.

For your present needs there are quality “green” powder drinks that are a combination of all the listed micro-plants, plus fruits, vegetables, sprouted grains and Probiotics. One to two tablespoons of this concentrated powder in water or a smoothie drink will provide you with the equivalent of five to six servings of vegetables.

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