Healthforce
Nutritionals
Greener
Grasses™
10 Oz Powder - $26.95
All
Supplements are shipped FedEx in the US
Greener
Grasses™ is an incredible combination of green grasses. It
provides healthy alkaline elements and a large amount of 100% whole
food nutrients (vitamins, minerals, chlorophyll, fiber, phytonutrients,
trace minerals, including those that are naturally colloidal, and
more)!
It contains 6 different forms of organically grown grasses: Whole
leaf: Wheat Grass, Barley Grass (naturally occurring fiber) Pure
Juices: Alfalfa Leaf, Kamut® Grass, Barley Grass, Oat Grass
These
grasses have incredible nutrient profiles due to the unique, nutrient-dense
soil, multiple growing locations and harvesting just before the
"jointing stage" of the grasses. Greener Grasses™
actually tastes good! It is not "too sweet" like fresh
grass juice due to harvesting the mature, rather than immature,
grasses. It actually has a pleasant "Malty" flavor that
really adds nice flavor to carrot-based juices and even citrus juices.
We even have a recipe for "Malted Vegetable Juice" (hot
and cold) in the book "Uncooking
With Jameth & Kim". The recipe is also included at
the end of this page.
Due to micro-fine grinding techniques used with the whole leaf grasses,
Greener Grasses™ has a smooth, non-gritty texture, yet still
provides needed fiber.
Excellent Source of:
Fiber and nutrients to support a healthy bowel. Bio-available and
non-toxic vitamins, minerals, trace minerals, chlorophyll, phytochemicals,
and more!
Suggested Usage: 2 or more heaping tbsp. per day, mixed in
any liquid (including fresh citrus juices), added to smoothies,
salads, or any food/drink. Add to fresh carrot-based juices for
a wonderful "malty" tasting treat. Greener Grasses™
is a super concentrated food, and its benefits increase when more
is consumed. Absolutely no toxicity! Great to take by itself or
in addition to any of the other superfoods we offer. Some may experience
loose bowels due to the internal cleansing action of Greener Grasses™.
If you do, reduce daily consumption to 1/2 teaspoon and increase
gradually.
Malted Vegetable Juice
Warm (a.k.a. Raw "Hot Chocolate") or Cold
From the book "Uncooking With Jameth & Kim"
1 cup of fresh raw carrot juice
1-2 tablespoons of Greener Grasses™
Optional: 1-2 teaspoons of lecithin powder or granules (preferably
Non GMO Lecithin Powder)
Optional: Celery juice
Optional: Beet Juice
Cold
Malted Juice:
This is a wonderful tasting and deeply nourishing food combination.
Make or buy fresh carrot juice or a fresh carrot juice combination.
Add a little celery juice and/or beet juice if you desire. Add Greener
Grasses™ and optional lecithin. Mix/shake well and enjoy. We
recommend you start by adding 1 tablespoon of Greener Grasses™,
rather than 2, and by adding 2 teaspoons of lecithin powder/granules.
The lecithin (optional) gives a more creamy taste. You can increase
the Greener Grasses™ to 1.5 tablespoons, and then to 2 tablespoons
per cup of carrot juice eventually.
Rhio's
favorite:
8-10
ounces apple and beet juice
1 to 2 tbsp. Greener Grasses™
Mix
and enjoy.
Warm Malted Juice (aka "Hot Chocolate"):
Follow the directions for the cold malted. Then pour this mixture
into the top of a double boiler. Heat on stove on a low setting
until it reaches approximately 105-110°F. Stir well with a wooden
spoon while warming so that the juice is warmed evenly (and not
warmed too much in any area). Remove from the heat as soon as it
reaches your desired temperature.
How
to control the temperature:
You can use your own finger to measure the temperature. Your body
temperature is approximately 98.6°F. When you put your finger
into the mixture, notice if it feels cool, the same or warmer. If
it feels cool, it is less than 98.6°F. If it feels the same,
it is approximately 98.6°F. If it feels slightly warmer than
your finger, it is only slightly above 98.6°F and the perfect
temperature for drinking. If is feels quite a bit warmer, it may
be hot enough to cause or start to cause enzyme destruction. You
can also get a kitchen thermometer and put it in the liquid to measure
the temperature (this will allow you to get a feeling for what certain
temperatures feel like when you use your finger as a thermometer).
Try not to heat the juice to enzyme-destructive temperatures, as
doing so will lessen its nutritional benefits.
Another
method for warming juice is to put it in a waterproof container
such as a glass or bottle with a lid or top. Then fill up a container,
or your sink, with very warm water. Immerse the glass or bottle
in water until it is warmed (usually about 5 minutes, depending
on the temperature of the water, and the amount of juice to be warmed).
Even if the water temperature in your container is past the enzyme-preservation
temperature (approximately 118°F), it will not heat the contents
of your jar/bottle to enzyme destructive temperatures unless the
water is much hotter than that and you leave your glass/jar in for
too long. This is because the water is cooling constantly, and the
colder juice in the glass/jar is cooling itself and the water.
If you warm it just a little too much, or if the pan is steaming
on the bottom after you pour it out, do not fret. Remember that
enzymes are destroyed when subjected to 118°F for 30 minutes;
leukocytosis does not occur until somewhere in the range of 170°F-206°F;
and short term exposure above 118°F (depending on how far above
and how long) does not cause enzyme destruction. Also, if you do
end up heating a small portion of your juice to enzyme destructive
temperatures, consider that the vast majority of it is still raw;
it is still extremely nutrient dense; it promotes a healthy alkaline
pH; and no leukocytosis will occur. Compare it to what you might
eat in its place, and also compare it to the stress caused to the
body by eating cold foods when it is not hot out. However, the goal
is to keep this mixture truly raw, for maximum benefits.
Won't adding dried barley, wheat or other dried grasses make my
juice taste "sickly sweet" instead of malty?
No. The grasses and grass juices in Greener Grasses™ are grown
in the ground for months, rather than for days in a tray as you
might see at juice bars or health institutes. Tray grown wheat grass
is generally sweet or sweetish due to the stage of growth. Grasses
that are grown for months in the ground are no longer sweet. They
have matured and now have a "malty" and sometimes bitter
taste. The grasses that have been growing for months are nutritionally
more dense than tray grown varieties (especially if they are harvested
just before they produce seeds, also known as the "jointing
stage"), but there are nutritional advantages to the tray grown
varieties as well. Barley grass, on the other hand, is not sweet
ever, even when grown in a tray for days, versus in the ground for
months.
All
Supplements are shipped FedEx in the US