Critical Food as You Age for Optimal Health
Greens... stayin' alive! Green plants have chlorophyll in them. Chlorophyll is the blood, or life force of plants, in the same way that blood is your life force. It is almost identical to the molecules of human red blood cells. Chlorophyll and hemoglobin have the same atomic structure with the only difference being one atom. Human blood has iron, while chlorophyll has magnesium. Since they are so much alike, chlorophyll is absorbed quickly to begin nourishing, strengthening and repairing your body, blood and vitality!
Chlorophyll is commonly available in super food supplements such as wheatgrass, spirulina, chlorella, and barley grass. If you have been deficient in greens for a while or don’t eat them regularly, you might like to supplement your diet. Otherwise, you typically get your best benefits from fresh and alive chlorophyll in the form of leafy greens like spinach, kale, Swiss chard, turnip, dandelion, collard greens, arugula, as well as brussel sprouts, broccoli, green beans, peas, and lets not forget herbs like parsley and basil. Basically, if it’s naturally green, it contains chlorophyll and stayin' alive power that is great for you!
6 Tips to Get More "Green" in Your Diet:
- Put a handful of fresh spinach in your breakfast, lunch or snack smoothie - you won't even taste it, I promise!
- Try to add a variety of different greens to your salad & add chopped herbs to your salad dressing.
- Add chopped spinach & herbs to your soups, stews, chili & sauces - spinach in tomato sauce? Try it!
- Saute kale, spinach or collard greens to have as a side dish for breakfast, lunch or dinner.
- Add broccoli, spinach or kale to an omelette, quiche or scrambled eggs.
- If you make fresh juices, add your choice of leafy greens & add an apple and lemon or lime to disguise the flavor.
Kaliana's Raw Kale Salad (4 servings)
One of my favorite greens to eat is kale. It is an excellent source of chlorophyll, iron, calcium, and vitamins A and C. It is believed to be beneficial to the stomach, liver and immune system, and may even help to protect against colon cancer. This bright green and curly leaf can be sautéed with olive oil, garlic and sesame seeds for a side, baked with sea salt to make a crunchy snack, added to soups and stew for more nutrients, or even make an excellent raw salad as in this recipe.
Ingredients: 1 bunch organic kale 1 small clove of garlic – pressed or chopped fine 1 teaspoon Braggs Liquid Aminos, Tamari, or Soy sauce 2 tablespoons extra-virgin olive oil Freshly squeezed lemon juice – ½ of a lemon ¼ teaspoon sea salt ¼ teaspoon cumin (optional) 1 tablespoon finely minced red onion (optional) ½ teaspoon each of black and white sesame seeds (just white is ok), or 1 tablespoon of pine nuts 1 dropper of Kaliana Vitality Beverage Booster
- Trim the kale leaves from the stem, place in a large colander and wash well. Shake off extra water.
- Put kale in a food processor, chop finely and place over into a large bowl.
- Add remaining ingredients and mix well.
- Taste and add more of whatever taste you are looking for.
- If it’s too dry, you can add more oil, lemon juice, or a bit of water.
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