Green Foods

Pre-sprouted activated barley and barley grass: contains potassium, calcium, magnesium, iron, copper, phosphorus, manganese, zinc, beta carotene, B1, B2, B6, C, folic acid and pantothenic acid. It has almost twice as much protein as an equivalent amount of wheat germ and about five times the minerals which accompany animal protein, in addition, the protein in barley grass doesn't come with fat. Barley grass has one of the highest natural levels of enzyme SOD (superoxide dismutase), which is a powerful antioxidant that protects the cells against toxic free radicals, thought to be a primary culprit in ageing. 

Wheatgrass: Wheatgrass has such a high nutrient-to-calorie ratio that it is considered to be a complete food in itself - or a 'superfood'. In fact, one pound of fresh wheatgrass is equivalent in nutritional value to 23 pounds of fresh garden vegetables! One of the main reasons for the excellent nutritional value of wheatgrass is the presence of chlorophyll - a green pigment and powerful phytochemical formed in plants in the presence of sunlight, by the process of photosynthesis. Wheatgrass contains up to 70% chlorophyll. 

Quinoa: This grain has a high protein content.

Alfalfa: Rich in vitamins and minerals such as pro-Vitamin A (B-carotene), B6, C, D, E, K, P. Alfalfa yields 10 times more mineral value than an average grain. It also contains chlorophyll and contains 8 essential enzymes.

Seagreens® Ascophyllum (kelp): sourced from the Scottish Outer Hebrides and contains the highest iodine levels - typically 700mcg iodine per 1g. Ascophyllum nodosum is rich in both macro-nutrients (e.g. nitrogen, phosphorus, potassium, calcium, magnesium, sulphur) and micro-nutrients (e.g. manganese, copper, iron, zinc etc). It is also host to cytokinins, amino acids, antioxidants and proteins, which are all highly beneficial.

Spirulina: a blue-green microalgae the highest natural source of protein and was first discovered by the Aztecs in the 16th century who consumed it daily for energy and strength. It contains between 55% and 70% protein (more than beef, chicken, and soybeans), 8 essential and 10 non-essential amino acids, plus fatty acids, vitamins, minerals, chlorophyll and phycocyanin (a pigment-protein complex that is found only in blue-green algae).

Chlorella: an edible, single-cell marine algae (a sea-moss or sea lettuce), chlorella contains chlorophyll, vitamin B12, beta-carotene, polyunsaturated fatty acids and 19 amino acids (including the 8 essential amino acids). It is also a source of calcium, iron, selenium and zinc.

Nettle: A source of chlorophyll, vitamins (including vitamin C), serotonin, histamine, acetyl-choline, minerals (including iron), calcium and silica.

Berries

Acai berry: a berry grown in South America, it is rich in minerals, healthy fats, vitamins and other nutrients, including vitamin C, vitamin A, B vitamins (niacin, vitamin B6 and riboflavin), vitamin K, dietary fibre, omega fatty acids (omega-6 (linoleic acid) and omega-9 (oleic acid)), protein, copper, iron, zinc, magnesium, manganese, potassium, antioxidants (resveratrol, cyanidin-3-galactoside, ferulic acid, delphinidin and petunidin), polyphenols and flavonoids.

Bilberry: contain diverse anthocyanins that are often associated with improvement of night vision.

Lemon peel: packed with beneficial nutrients, such as vitamins, minerals, antioxidants, carotenoids and flavonoids, as well as dietary fibre. In fact, lemon peel is more nutrient-rich than the fruit or the juice. Vitamins A and C, calcium, potassium and fibre in the peel can support the function of the heart, nerves, muscles, digestive system and eyes. Polyphenols and vitamin C in lemon peel are powerful antioxidant compounds, plus the high content of bone-friendly calcium and vitamin C can also help to keep bones and teeth strong (and the flavonoids in lemon peel work synergistically by improving the absorption of vitamin C). Carotenoids convert to vitamin A inside the body, and vitamin A helps to keep eyes healthy. 

Apple: a rich source of pectin: a naturally-occurring carbohydrate. Pectin is particularly good at helping to lower blood cholesterol levels. The liver pumps excess cholesterol into the bile, which then enters the intestines. If pectin is present in the intestines, it will bind with the cholesterol and take it out of the body. Pectin also changes into galacturonic acid, which can combine with heavy metals (such as lead and mercury) and certain radioactive materials in the gut and take them out of the body. 

Acerola cherry: have excellent nutritional value and exceptionally high vitamin C content. Vitamin C is essential for the growth and repair of cells and for a strong immune system. Acerola cherries provide a naturally bio-available and powerful source of vitamin C, which is fully utilised by the body 

Blueberry: contain high levels of anthocyanin antioxidants. They also contain the antioxidant flavonoid, quercetin. And, if you want to maximise the antioxidant benefits from blueberries, go organic! A recent study has directly compared the total antioxidant capacity of organically grown versus non-organically grown highbush blueberries (Vaccinium corymbosum L., var. Bluecrop) and found significantly higher concentrations of total phenol antioxidants and total anthocyanin antioxidants in the organic blueberries, as well as significantly higher total antioxidant capacity.

Cranberry: the unusual nature of their proanthocyanidins (PACs) means they are powerful in preventing UTIs. The special structure of these PACs (involving A-type linkages between their components) acts as a barrier to bacteria that might otherwise latch on to the urinary tract lining. Among the fruits and vegetables richest in antioxidants berries such as cranberries rank right up there at the top of the list. They have a vast array of other nutrients too, including digestion-aiding enzymes.

Vegetables

Beet: a source of dietary fibre, folate (vitamin B9), manganese, potassium, iron and vitamin C. The deep red colour of beetroot results from the presence of a type of betalain pigment (betacyanins). Beetroot is also a source of betaine and inorganic nitrates. The deep red colour of beetroot results from the presence of betalain pigments.  

Carrot: Carrots are a good source of thiamin, niacin, folate and vitamin B6 as well as manganese, and a very good source of dietary fibre, carotenes, vitamin A, vitamin C, vitamin K and potassium. Carotenes are converted into vitamin A in the liver cells. Beta-carotene is the major carotene present in these roots - a powerful antioxidant and a nutrient involved in all of the functions of vitamin A, such as maintaining good eye health.

Tomato: recognised for their high antioxidant content, including a rich concentration of lycopene. Researchers have recently found an important connection between lycopene, its antioxidant properties, and bone health. Tomatoes also contain vitamin C, potassium, folate, vitamin K, vitamin E (Alpha Tocopherol), thiamin, niacin, vitamin B6, magnesium, phosphorus, copper, dietary fibre, vitamin A and manganese.

Kale: a lutein-rich food - a carotenoid nutrient. Among the carotenoids, lutein is perhaps best known for its supportive role in eye health, and in particular, for its ability to protect different parts of the eye from potential damage by light or oxygen. 

Parsley: contains vitamins A, C, E, bioflavonoids, iron, folic acid, flavonoids, chlorophyll, manganese, calcium and potassium.

Green cabbage: Researchers have now identified nearly 20 different flavonoids and 15 different phenols in cabbage, all of which have demonstrated antioxidant activity.

Spinach leaf: contains vitamins A, B2, B6, B9 C, E and K, lutein, magnesium, manganese, folate, betaine, iron, calcium, potassium, folic acid, copper, protein, phosphorus, zinc, niacin, selenium and Omega 3 oils. 

Herbs and Seeds

Flaxseed: the number 1 source of lignans in the human diet. Lignans are unique fibre-related polyphenols that provide us with antioxidant benefits, fibre-like benefits, and also act as phytoestrogens. The antioxidant benefits of flaxseeds have long been associated with the prevention of cardiovascular diseases and have recently also been tied to decreased insulin resistance.

Turmeric: contains dietary fibre, vitamins (such as vitamin C and vitamin B6), minerals (such as potassium, calcium, iron and magnesium) and the yellow pigment, curcumin known for its anti-inflammatory properties.

Sprouts, Mushrooms & Enzymes

Kale sprout: packed with vitamin C. Kale sprouts are also notable for their high levels of glucosinolates, and more importantly, their metabolites isothiocyanates.

Broccoli sprout: contains a compound which accelerates the body's ability to detoxify from various pollutants. 

Reishi mushroom: also referred to as the 'mushroom of immortality' of Chinese legend because it has been linked to anti-ageing and longevity, as well as detoxification, anti-inflammatory actions, energy-boosting, immunity and more. 

Cordyceps mushroom: Some of the most interesting potential health benefits of cordyceps include its ability to support respiratory health, increase oxygen uptake, boost heart health, detoxify the body, slow the ageing process, increase energy and improves the immune system.

Shiitake mushroom: contain a number of beneficial compounds which protect cells from oxidative damage, help reduce cholesterol levels and support cardiovascular health. Shiitakes are also unique because they contain all eight essential amino acids, along with linoleic acid (an essential fatty acid) which helps with weight loss and building muscle. It also has bone-building benefits, improves digestion, and reduces food allergies and sensitivities. They fight infection (by producing interferon, a group of natural proteins that stops viruses from multiplying), support immune function (by way of providing important vitamins, minerals and enzymes), have antimicrobial properties and provide vitamin D, important for bone health as well as reducing the risk of heart disease, diabetes, autoimmune diseases and other illnesses. 

Cauliflower sprout: an excellent source of natural antioxidants due to their high levels of various phytochemicals, as well as good suppliers of essential vitamins, carotenoids, fibre and minerals. 

Maitake mushroom: have been used as medicine in Japan for centuries – they are traditionally believed to promote longevity. Just some of the proclaimed health benefits associated with this mushroom include immune booster, blood sugar management and heart helper.

Proteases: digestive enzymes that break proteins down into amino acids.

Amylase: a digestive enzyme essential for our digestion of carbohydrates, as amylase breaks down starches into sugars.

Bromelain: a protein-digesting enzyme mixture derived from the stem, fruit, and juice of the pineapple plant.

Cellulase: any of several enzymes produced chiefly by fungi, bacteria, and protozoans that break down cellulose and polysaccharides.

Lactase: a type of enzyme that breaks down the sugar, lactose, found in dairy products.

Papain: a proteolytic enzyme extracted from the raw fruit of the papaya plant. Proteolytic enzymes help break proteins down into smaller protein fragments called peptides and amino acids.

Lipase: the enzyme responsible for the breakdown of fats into fatty acids and glycerol (simple sugar alcohol).

300g powder, Mix 1¹/₂ heaped scoops (15g) into water, fruit or vegetable juice, soya milk etc. Add fresh fruits and blend into an organic foods and vitamin boosting smoothie. Use 1 to 3 times per day, or as required.

Allergy advice: This product contains gluten.

• Vegan
• Vegetarian 
• Dairy Free
• Soy Free
• GMO Free