Green Plant Power
Chlorophyll is a genuine superfood which is green plant power and a great source of the vitamins A, C, E and K. It’s also rich in magnesium, iron, potassium and calcium.
What shall I eat?
- Dark, leafy greens
- Sea vegetables. Blue-green algae.
- Green vegetables & fruit
- Fresh herbs
How to consume:
Although my tongue waters at the sight of a good green salad, I do appreciate that it may not be everyone’s cup of tea. So here’s some great smoothies recipes and a tip for a green salad, that may just help you to ingest this wonderful ‘green blood of plants’!
Green Plant Power
Mix together a green salad with a generous amount of rocket leaves, dried cranberries, a handful of fresh coriander, walnuts, tomatoes, sliced red onion, black olives and top with lemon juice mixed with a tsp of miso (great for gut health). I always add a handful of sunflower seeds to my salad. They’re rich in healthy fats and several vitamins and minerals which help to reduce your risk of health problems, including heart disease and type 2 diabetes. They’re also yummy and filling.
Some green smoothie suggestions:
These can be added as part or all of your breakfast.
Green leafy vegetables are loaded with chlorophyll, it helps give us energy, alkalinises the body and helps us excrete toxins.
To start try this simple blend:
Blend cup of water or pant based milk with a large handful of fresh spinach, add in ½ avocado, a banana, and a cup full of frozen berries. This will produce a reddish-brown smoothie that tastes good! As you get more adventurous try to reduce the fruit content and up the greens.
Here’s a list of great greens to include, but please remember to use organic whenever possible:
Kale, swiss chard, lamb’s Lettuce, spinach, dark green cabbage, parsley, watercress, pak choi, coriander, celery, rocket, mint
Here is some great fruit to combine with:
Apricots, apples, bananas, berries, melon. cherries, grapes, kiwi, mango, papaya, pears, peaches, pineapple, plums, prunes
Greens promote a healthy digestion. They should be eaten raw or lightly steamed. Never overcook. The idea is to maintain their vibrant green colour which is an indicator of how well they have retained all the benefits of chlorophyll.
Do it now, you’ll thank yourself in 10 years 🙂
