Green Power: The Power Of Raw Juicing
If you’re not yet nourishing yourself with green power, it’s time to take the leap. Green helps create vibrant health and dazzling rejuvenation. It costs little and its gifts are easy to access. If you’re looking for a simple but life-changing move you can make: go green.
There are two intense substances which contain virtually everything you need to live at the highest levels of wellbeing. One is blood. The other is chlorophyl. These fluids are nature’s most potent carriers of the ineffable life force. Without them, no living thing would exist.
They have something remarkable in common. It was Nobel prize winner Hans Fisher who first pointed out that the hemoglobin molecule and the chlorophyl molecule are virtually identical, except that at the core of this pigment that gives human blood its color and oxygen-carrying capacity, you find the element iron, while the molecular core of chlorophyl is magnesium. So close is the relationship between blood and chlorophyl that when we feed crude chlorophyl to anaemic animals, it can restore normal red blood cell counts within 15 days. Yet chlorophyl which has been chemically refined to remove its “impurities” shows no corrective effect on anaemia. On the contrary, it can poison the bone marrow – the site of red cell production.
Green supplements such as spirulina and chlorella are fine – if expensive – but they fall way short of what you can get from drinking the life-blood of a green plant itself. Spinach, cabbage and nettle juice – all rich in chlorophyl – are successfully used to treat heart disease, gum disease, cancer, allergies, atherosclerosis and many other conditions – even depression. To make use of green power from plants, you need to go straight to the plant itself.
Here’s the surprising news: even green juices lovingly gleaned from your favorite juice extractor fall short when it comes to turning your body on to green power. To create a good alkaline balance, rejuvenate your body, regenerating your life and make you look and feel great, you need access to the totality of whatever greens you are using – not just make your juice and toss the fiber away. Much like whole foods, superb, life-enhancing green liquids are only made through whole juices. This means you need to harvest their goodness with the help of a powerful blender – something I value so much that I consistently travel the world with mine.
The fiber that is thrown away in ordinary juicing holds some of the most valuable treasures of a green plant. Ordinary juicing creates a fractured food, discarding much of the potent protection the plant has to offer against aging and illness by protecting the body against toxicity. It wastes a lot of the plant’s powerful anti-oxidants too. Get into whole juicing and you can toss out most of the expensive supplements you’ve been relying on to keep going. Whole green juicing does it far better.
Fresh, green, organic salads are great. I love them, but the body assimilates many times more vital nutrients from whole juices. Why? Because, blending green leaves with water in a powerful blender breaks down the cell walls of the plants – these are some of the strongest molecules in nature – setting free their life-giving elements. This is something neither conventional juicing nor chewing salads give us access to.
Green leaves are far and away the most nutritious part of most plants. In addition to vital minerals and vitamins, they carry traces of alkaloids in combinations specific to each plant species. These nitrogenous organic compounds of plant origin have important physiological and psychological actions on human wellbeing. Taking in the minute quantities of alkaloid mixtures from green leaves strengthens the immune system and promotes mental and emotional clarity. It even fosters greater spiritual awareness.
Your supermarket, your greengrocer, and your garden offer a wide variety of green leaves ideal for whole juicing: kale, bok choy, mitsuna, lettuces, radicchio, spinach, turnip greens, grape leaves, chard, silver beet, celery – the list is virtually endless. Many vegetable tops that we throw away like turnip greens and the tops of lettuce are great for this purpose. So are herbs like parsley, mint leaves, lemon balm, basil, young dill and fennel. Best of all, next time you go for a walk in nature, don’t forget the wild edibles like purslane, sorrel, dandelion – both the greens and the flowers, chickweed, and even young stinging nettles. These free foods are wonderful sources of green power to help you transform your life. Just make sure you know the wild plants you pick and are able to differentiate their leaves from non-edible or poisonous species.
What is the secret of making green power drinks taste great? You can add some fruit if you like, or honey or agave for sweetening. Experiment to find out what tastes best to you. Personally, I like my whole juices straight up, with the addition of a little stevia – the only calorie-free, natural sweetener in the world. It comes as a white powder which looks like sugar but is 200 times sweeter and carries none of the negative effects of sugar. It also comes as a liquid and in a green powder form made from the dried leaves of the stevia plant. A South American plant, stevia itself is an excellent source of green power. It grows happily in the garden or a pot sitting in your kitchen window. Just add a few leaves to your blender along with a mixture of edible greens, a few ice cubes and a cup or two of pure water. Blend and enjoy. Drink a couple of glasses of green power each day. It keeps well in the fridge or a thermos, so you need only make it once. You’ll be surprised at how life-changing this simple, inexpensive practice can be for you and your whole family. Kids love green drinks spiked with a banana or pineapple, apple or orange.