“Eat
your veggies!” we are told. And for good reason. A diet rich in fresh
vegetables, packed with vitamins, minerals and other phytonutrients we are still learning about, is one of
the best gifts we can give our bodies. Please note that the key word here is
fresh. If I pick a vegetable
straight from my own organic-nutrient-rich garden, and eat it right away, my
body gets loads of nutrients it can use to replenish my cells, give me energy
and fight diseases. But, the longer
I let that vegetable sit around, the less beneficial it will be to me.
Why?
It’s simple, really. The moment a plant
is picked, it begins the process of dying and breaking down. As it dies, it
loses its inherent nutritive properties. Take a look at the picture of the
celery at the top of this post. Instead of a robust and dark chlorophyll green,
what we see is yellowing and browning, especially around the edges.
Chlorophyll, you might remember from biology
class, is the molecule that gives green plants their pigment. Surprisingly, it
is nearly identical to hemoglobin, the molecule in red blood cells that carries
oxygen. The only difference between the two is that, at the center of
hemoglobin, there is an atom of iron to which oxygen attaches, and in chlorophyll,
the iron is replaced with an atom of magnesium. When people are lacking in
hemoglobin, they are said to be anemic. So, we could describe the plant lacking
in chlorophyll as also being anemic.
If
I eat this celery, I will not be getting the chlorophyll that my body needs to
build and cleanse my blood. But there’s more to this story. You see, the
digestive enzymes that aid in the absorption of nutrients, and are present in
fresh, living foods, have started breaking down in this anemic plant. So, I will also need to supplement my
meal with additional digestive enzymes.
Whew!
That’s a lot to consider about a simple stalk of celery, isn’t it?
Now
think about the vegetables you find in the average supermarket. How rich was
the soil in which they were grown?
Vegetables harvested from nutrient-depleted ground are of little benefit
to us. Add to that the fact that produce is shipped great distances and sits in
cold storage for long periods before it even reaches our tables, and we are
left with food that is a sad substitute for what our bodies really need.
What
can we do about this? Well, we can plant our own organic gardens and enjoy the
fruits of our labor. However, for most of us, that is not really a possibility,
due to space and time constraints. A far easier approach is to eat nutrient and
chlorophyll rich foods like wheatgrass and E3Live®.
Before
you say you don’t like the taste of these green powerhouse foods, try my famous
E3Live Salsa. Make up a batch and
let me know what you think!
5
large ripe, red tomatoes, chopped coarse or fine
3
tbs cilantro, finely chopped
1-2
jalapeno chilies, seeded and minced
2
cloves garlic, finely minced
1
small purple or white onion, finely chopped
2
tsp lime juice
1
tsp Himalayan sea salt (or Celtic sea salt) (optional)
1
small avocado, finely diced (optional)
1
tbs E3Live®, or 2-4 capsules of E3AFA™, or 1-2 tsp of E3AFA® crystal flakes
Combine
all ingredients in a bowl and mix well.
Makes:
about 4 1/2 cups
Servings: approximately 8
I haven't actually made anything with E3 but I'm looking forward to doing this. So far, I've just taking an ounce or so in the am. I really feel the energy!
ReplyDeleteSo great to hear! Take a look at E3Live.com for lots of delicious recipes.
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DeleteAlso Isy, as you don't have an email address listed in your profile, email me for your special offer code as a gift for commenting on my blog. :)
DeleteHealthyIsntBoring@gmail.com
I just found E3Live in my co-op today; I'd looked it up before as a vegetarian looking to supplement my diet. I made your salsa tonight! :)
ReplyDeleteI couldn't agree more with your blog post above; I teach a college course with a unit (8 weeks) on food choices, including the importance of local food sourcing. Thank you for adding to the conversation.
I'm so glad you liked it, Kristin! Keep up the good work.
DeleteAlso, please email me at healthyisntboring@gmail.com for your special offer code. I don't see an email address for you on your profile. :)
DeleteThanks for the recipe! I made the salso tonight and it was fantastic! Remember: "It's not the food in your life, it's the life in your food!"
ReplyDeleteCouldn't agree with you more!
DeleteChristina, please email me at healthyisn'tboring@gmail.com so that I can send you your special offer code as thanks for commenting on my blog. I don't see an email address on your profile. :)
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