WHAT MAKES THESE FOODS SO SUPER?
Pronounced ah-sigh-ee, this dark purple fruit grows wild along the Amazon River. With a flavor best described as a combination of wild berries & chocolate, they score the highest of all of the fruits & vegetables in terms of antioxidant power. They are low in sugar, & high in iron, calcium, fiber & vitamin A.
Aloe Vera is a succulent plant whose leaves contain a nourishing polysaccharide gel. This gel lubricates the joints, brain, nervous system & skin. A soothing digestive aid & prebiotic, it also coats & eases the digestive system & feeds healthy bacteria. Considered a “beauty food” aloe also contains sulphur & MSM which promote collagen production.
BLUE MAJIK (BLUE-GREEN ALGAE)
Blue Majik is a concentrated extract of the brilliant blue pigment found in blue-green algae. This pigment contains the nutrient phycocyanin, which is the subject of a lot of research around the world. It has potent antioxidant and anti-inflammatory properties. It is a natural COX-2 inhibitor, which means that it blocks the enzyme that is responsible for the formation of inflammation and related pain in the body. It is also considered to be protective of the liver and kidneys during phases of detoxification.
Chia was a major crop in Mexico for centuries, up until the mid 16th century when it was banned after the Spanish conquest because of it’s association with the Aztec religion. It is an extremely nutritious seed, providing omega 3 fatty acids, protein and fiber. When taken with carbodydrates, chia seeds slow down the release of sugars into the bloodstream, which promotes stable blood sugar levels and the feeling of fullness after the meal. Chia is a source of calcium, phosphorous, magnesium, manganese, copper, iron, molybdenum, niacin, zinc, plus a range of B vitamins. Chia is best taken soaked in water for 30 minutes so that the fiber can pass easily through the digestive system.
Dandelions are bitter greens that belong to the same family as sunflowers, daisies and thistles. They have been used across multiple cultures to stimulate digestion, treat skin conditions, and provide support to the liver and gall bladder. They are often paired with Burdock root, because of the fact that they grow in the same environments and share the same detoxifying properties. They are extremely rich in vitamin K, as well as vitamins A, D, C and B6, thiamin, riboflavin, calcium, iron, manganese and potassium.
Goji is a bright red berry found throughout Asia, North & South America. It’s adaptable to new conditions & is a potent antioxidant & adaptogen, helping the body to manage stress. Packed with 21 trace minerals, iron, B vitamins, vitamin E & 19 amino acids, goji is a complete source of protein.
Hemp has long provided the raw material to make fabric, paper, fuel & food. It’s a high quality, balanced source of protein & contains the greatest amount of essential fatty acids (EFA) of any other seed. Hemp oil contains what might be the perfect ratio of omega 3 to omega 6 fatty acids & GLA, which fights inflammation & hormone imbalance.
Part of the radish family, Maca has grown high in the Peruvian Andes for nearly 2600 years. An adaptogen that supports the nervous & endocrine systems, Maca contains numerous trace minerals, 20% protein comprised of 20 amino acids & its aromatic blend is said to have aphrodisiac effects.
PITAYA (DRAGON FRUIT)
There is quite a contrast between the pitaya fruit’s mild flavor and it’s incredibly intense fuchsia colour. A cactus indigenous to Central America, the pitaya plant has also been called ‘moonflower’ because of its yellow and pink flowers that blossom only at night. The fruit has a high water and fiber content, making it refreshing and low in calories. It’s rich in the antioxidants lycopene and pytoalbumin, and vitamin C. Pitaya fruit contains small, edible seeds that resemble kiwi seeds, which are sources of omega 3 and 6 fats, and protein. It’s also a great source of vitamis B1, B2 and B3, as well as iron, carotene, phosphorous, and magnesium.
Known as olena to Hawaiians, turmeric has a special place in many cultures. Its bright, yellow pigment is often used ceremoniously throughout Asia to embellish the body, clothing & utensils. As a superfood, turmeric is best known for its anti-inflammatory & antioxidant properties & is a good source of iron, manganese, potassium, & vitamin B6.
Watermelon is a great source of lycopene, an antioxidant found in many fruits and vegetables that contain red pigments. It is known to be a phytonutrient that is especially supportive to the cardiovascular system, as well as the health of the bones. The more ripe and red the watermelon, the richer in lycopene it will be. Another nutrient found in watermelon that is linked to cardiovascular health, is the amino acid citrulline. It is known to assist in relaxing muscles while improving blood flow. Because of the use of synthetic growth stimulators and pesticides in conventional watermelon production, choosing organic watermelons is an especially good idea.
YOUNG COCONUT MEAT
Young coconut meat comes from coconuts that are picked when the coconuts are still large and green. Unlike a mature coconut, the young coconuts are filled with electrolyte rich water and soft, jelly-like meat. They contain fiber, a balanced supply of potassium and sodium, B vitamins, manganese and magnesium. They are also a source of medium chain fatty acids, a type of fat that the body converts directly into usable energy. This boosts the metabolism and the body’s ability to burn fat for fuel. Coconut meat is also a great source of lauric acid, which is what gives coconuts their anti-viral and anti-bacterial and immune boosting qualities.