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I think everyone needs a go-to green smoothie recipe. They are loaded with antioxidant-rich fruits and veggies, and chlorophyll rich leafy greens which are broken down and pre-digested ready for your body to assimilate and utilise. This is my go-to recipe, and hope it can become one of yours too!
The consumption of a diet based on fruits and vegetables that are rich in chlorophyll is associated with lower incidences of oxidation-linked diseases, such as diabetes and heart disease.
Chlorophyll is able to form tight molecular complexes with certain chemicals known or suspected to cause cancer. The binding of chlorophyll to these toxins may interfere with the absorption of potential carcinogens, reducing the amount that reaches the body’s tissues.
Other biological activities attributed to chlorophyll consistent with disease prevention, include antioxidant and antimutegenic activity, modulation of xenobiotic metabolism, and the process of apoptosis. Studies show that chlorophyll is a highly effective antioxidant capable of protecting mitochondria against oxidative damage, while also scavenging free radicals and chelating reactive ions.
Chlorophyll from fresh green leaves has potent anti-inflammatory activities against dangerous bacteria and other environmental toxins. This study from the Journal of Inflammation states:
“Chlorophyll and its degradation products are valuable and abundantly available anti-inflammatory agents and promising for the development of phytomedicine or conventional medicine to treat inflammation and related diseases.”
Not to mentioned they are so easy to make. This makes them helpful for those days when you’re starving, but stuck for time, and want something fast and tasty. This is a super quick and delicious recipe that you can have for breakfast, lunch or dinner with the satisfaction of knowing it delivers a huge punch of amazing vitamins and minerals.