spirulina
Spirulina is a true super green, a member of the ‘blue-green’ algae family, it is rich in B complex vitamins, vitamin E and also beta-carotene, which our bodies convert into vitamin A (retinol).
We need vitamin A to maintain a healthy immune system, healthy skin and vision. Spirulina is extremely high in protein – it’s 50 to 70 percent protein by weight and contains all of the essential amino acids we need.
wheatgrass
One of the best sources of chlorophyll available. Wheatgrass juice contains up to 70% chlorophyll, which is important for hemoglobin production. Our blood is 75% hemoglobin which helps to rebuild and replensish our red blood cells, boosting energy and increasing wellbeing. It contains more light energy than any other food element.
Goji Berries
Goji berries are a member of the nightshade family (solonaceae) along with potato, tomato and eggplants. Goji has been used across Tibet and China for centuries but only recently has their benefits been appreciated by Western countries. They are high in protein and vitamin C, along with boosting fifteen times the amount of iron as spinach does. They can be consumed raw on cereals, made into a tea or even used in soups.
matcha green tea
Matcha is an antioxidant powerhouse, just one bowl provides over five times as many antioxidants as any other food. It’s been used for over a millennium by Chinese Doaists and Japanese Buddhist monks as a means to relax and calm the nervous system. Matcha has also been shown to boost concentration and memory, plus it contains theanine, which aids in the production of serotonin and dopamine – the feel good chemicals.
raw cacao
Raw cacao beans come from the Theobroma cacao tree, grown in Mexico and South America, each cacoa pod typically houses bewtween 40 – 60 cacao seeds. They are one of the best sources of magnesium and when eaten raw, as nibs, are a powerful source of antioxidants – important for absorbing free radicals that can lead to inflammation. Cacao nibs are great in smoothies, on desserts and are a good source of fiber.
