What is the difference between Chlorella and Chlorophyll?

You may be thinking to yourself, I don't even know what those are...let alone the difference.

Well, here it is:

By definition, Chlorophyll is: any of a group of green pigments that are found in the chloroplasts of plants and in other photosynthetic organisms.

I have been reading about Chlorella, but wasn't sure how this differs from Chlorophyll...
Well...after doing some research, I have added Chlorella to my top list of things to feed my body for optimal health and nutrition. (I will be posting Leanna's Longevity List later this week).

I did a little research and found out:

*Chlorella is the highest natural source of chlorophyll (even more than wheat grass and alfalfa)
*Chlorella is a whole food (no other vitamin or mineral can ever replace the value of a whole food. definition of a whole food: a whole entire organism in it's entirety)
*contains up to 10 more times Chlorophyll than spirulina
*Chlorella is effective in dextoxifying the body
*it is used to cleanse the body of metals and chemical pollutants
*is a single cell, fresh water green micro-algae
*can bring balance to your body
* has the ability to absorb pesticides as they enter your body
After reading and researching, with the advise of others I trust, I will be trying Sun Chlorella. You can read about this amazing substance and purchase it HERE!

You can find answers to some common questions about Chlorella HERE.

Raw Melissa

I had the fortunate pleasure to attend two nights back to back this last week of "uncooking" classes at the Raw Melissa studio in Springville. Melissa Chappell is an amazing chef that makes yummy food out of whole foods and sells her desserts to several of the health food stores in the area. She teaches classes a few times each year and when I saw the sign up on her website (HERE).
For only 15.95, you can purchase her "Faves" cookbook which includes many of the recipes she taught us in the class: Apple Crisp, Lime Mousse, Oatmeal Chocolate Chip Cookies, Strawberry Cheesecake, Candied Walnuts, Macadamia Nut Thumbprint Cookies and Chocolate Chunk Ice Cream. All are made with whole foods, are dairy free and raw! I got to sample everything and have already made many of the foods I mentioned above. This has really excited me about eating healthy and also my family, because all of her recipes taste wonderful and have flavors that we are familiar with.

I told Raw Melissa, after I met her that she is a breath of fresh air and just what I needed to stay motivated..
As a teaser, here is her No Bake No Bakes Recipe. I am listing this for my dear friend, Trina because we seem to make these every time we get together (less frequent now that I am in Utah and she is in California)...but now I have a raw, whole foods version.
(hope you don't mind Melissa for giving a sneak-peak of what's in your fabulous cookbook).

4 C. rolled oatmeal
1/2 C. almond butter (or natural peanut butter)
1/2 C. coconut oil
1 T. vanilla
6 T. cocoa powder
1 C. agave
3/4 t. salt

Mix by hand in a bowl. If the coconut oil is hard (which it usually is because it doesn't melt until it is 70 degrees), you can melt it over a double broiler. Drop by spoonfuls on a wax paper lined cookie sheet. Put in freezer until hardened.

Eat and enjoy!

(If you are like me, then you will be reliving your childhood in every frosty bite)

Stevia

When I first heard about STEVIA, I really don't know much about it or why I would want to use it. I went to the health food store to try to find it and realized it was NOT by the other sugars...I was confused, because I was told I could find it in a store that sold "healthy" products. I asked someone to help me, and the lady said, "Oh, you won't find it over here...you have to get it from the supplement section." I was confused, but bought it anyway. Now I know why. Here is an excerpt from Raw Food, Real World about stevia:

"Stevia is a native South American herb that is cousin to the chrysanthemum, contains no sucrose. Instead, it has glycosides, which burst on the palate like an Olympic runner hits the track. The flavor of stevia is approx. 300 percent sweeter than conventional sugar; so the proverb "a little goes a long way" definitely applies here...

Because it has NO effect on the blood sugar, stevia is a wonderful addition to the pantry of the raw foodist as well as anyone suffering from diabetes, yeast diseases like candidiasis, or gum disease...

Unlike saccharine and aspartame, all natural stevia (go figure) is not approved for commercial use as a sweetener, as it's not yet very widely distributed."

This is why you have to find it in the supplement section. David and I enjoy a tiny drop (remember it's CRAZY sweet) in our tea at night and I add a full droperful to my SMOOTHIE!

It's funny, because I am now adding less fruit to my smoothie and more vegetables. I now add an entire zucchini, 2 cups of spinach, at least one cup of kale, some frozen fruit, all the other goodies (click on SMOOTHIE up above to see what I am talking about) and some stevia. This keeps me full all morning and gives me great natural energy!

So...when you go to your health food store, make sure to ask someone in the supplement section where the Stevia is.

Snacks

I have had a few people ask me about snacks, especially for those with adrenal fatigue. If you find yourself getting tired in the afternoon, you can do a lot just with food to help you out.
It's important to eat snacks throughout the day. Especially if you are fighting adrenal fatigue, you don't ever want your body to get too hungry..because then it was to work harder than it should to stay a float.
I am trying to snack on things that my body can process and use for fuel, without having to work too hard, to try to help sustain my energy better throughout the afternoon.
This info is taken from Original Fast Foods:

"Carbs, proteins and fast supple the body with 100% of its energy. CARBS are broken down into sugars, proteins into amino acids and fats into fatty acids and glycerol. Complex carbs are made up of long stings of simple sugars which much be broker down in to individual sugars before they can be utilized for energy. They take longer to digest than simple sugars found in fruit, but are still quick energy sources when compared to fats and proteins. Simple and Complex carbs from whole foods are the most ideal energy sources for the body. .........
Protein...when protein is consumed in excess, the excess is either broken down or excreted from the body through the kidneys and stored as body fat. It's better to use carbs for an energy source because carbs are the only energy source that can be stored as glycogen (which is the most ready and explosives source of energy for the body and can be rapidly converted to energy as needed.
Fat....consumed in excess of true needs are stored as body fat, which is not utilized for energy unless glycogen stores in the muscles and liver are exhausted and the only remaining fuel source is body fat."
We should try to meet our caloric needs with this ratio 80/10/10. 80% carbs, 10% fat, 10% protein.
It's amazing that we can get enough protein by eating a plant based diet, eating foods in their season.
If you are trying to lose weight, or recover from an illness try to:
Consume 8-12 fruits each day, along with all the leafy greens and raw vegetables you can eat (at least one pound). Limit your consumption of fats (nuts and seeds) to 1 ounce a day.
If you need more calories, then go to starchy vegetable, legumes and then sprouted/soaked grains.
What I snack on:

Fresh fruit, dehydrated fruit, smoothies with fruit and lots of greens, maybe a few soaked almonds. If I am really hungry, I eat carrots and hummus, home made granola (with coconut milk), tropical oat and chia bars and grain free trail mix bars...all the recipes are a few posts below this one.
You can also make your own Larabars. If you don't want to make them, you can buy them at any health food store, or even on Amazon. My favorite flavors are Key Lime Pie, Chocolate, and Chocolate Chip Cookie Dough. These are a whole foods bar that are made from fruits and nuts. HERE is a recipe to make your own.
If you have any questions or want to know more about this, don't hesitate to ask!

Sprouting Beans

(There are sprouted mung beans...can you see the tiny white sprouts coming out of the beans? Pretty cool and really fool proof)

Sprouted foods contain a lot more nutrients, than foods that are not sprouted. Once you sprout a legume for instance, you are really turning your legume more into a vegetable and your body can absorb it a lot easier. They become more concentrated with enzymes, protein, minerals and vitamins.

Why is it easier to digest a sprouted bean?

Because you are basically taking something way more complex in structure, sprouting it,

bringing it to life and making it more simple.

More Simple = Less Gas...or no gas! (funny, but true!) If you want to read more about sprouting beans, you can HERE.

This last week, I sprouted, for the first time, four different types of beans and it turned out to be easy! I sprouted black beans, kidney beans, mung beans (amazing little things) and adzuki beans!

1. Dump a bag of beans, or two cups into a glass bowl and cover with filtered water.

2. Let sit for 24 hours

3. Rinse thoroughly using a strainer.

4. Place rinse beans in a small mesh strainer and set strainer over a bowl to collect water drips

5. Cover beans with a damp towel (I have some that I will just use for sprouting)

6. Rinse really well twice a day, letting the water drain out and recover with towel

7. Repeat for 2-3 days, until your beans have little sprouts sticking out of them.

8. That's it! Use your beans in soups or cook "slow-and-low" in a crock pot.

I cooked all my beans separately with some salt and other seasoning and then froze them..two cups in a bag..for future use.

Last night, using my "soaked" whole wheat tortillas, we used some kidney and black beans (that I reheated and seasoned) to make burritos. We added guacamole, lettuce and salsa!

No one complained...and there was no "gas" fest going on after dinner.

What a beautiful thing!

Soaking Grains

So, I just learned some cool things about soaking grains before using them. I found this whole-wheat tortilla recipe on Deliciously Organic, that you can download HERE. We just tried it last night and it was great! The main reason for soaking grains (or sprouting them) before use is so your body will be able to more easily digest them. The bran of the grain contains phytic acid that often times, prevents absorption in the intestinal tract.
Once you have soaked, or sprouted your grain, you are releasing the minerals that are contained in the phytic acid for absorption, thus neutralizing the acid. Many of the harsh starches are then able to be broken down and even people with severe grain intolerance can eat soaked or sprouted grains.
I have been sprouting grains for the last month, and it is not hard, but does take some work. Soaking, is a lot easier and something you do before you go to bed and then can use the next evening. The tortillas on the link above were great and really easy to make..and my kids loved them. It is a good first recipe for someone to try who isn't sure about the whole soaking or sprouting thing.

ENJOY!

P.S. If you would like to read more about soaking and sprouting different things, click HERE is a great short article to help get you started.

P.P.S. The tortillas stored in the fridge great and even heated up nicely the next day!

Sprouted Quinoa and Beans Tacos

I made this last night for dinner, and much to my surprise (especially after all three kids were crying cause they saw green things and tomatoes in their food) all of my family members asked for seconds and ate until they got sick...cause they couldn't stop. This recipe is adapted from "South of the Border Rice" from the Diet Rebels Cookbook. 2 T. olive oil

1/2 red pepper, finely minced

1/2 green pepper, finely minced

1/2 onion, finely minced

2 cloves garlic, minced

1 small can diced green chilies

1 Can black beans, drained (or sprouted beans if you have them) Click HERE to find out how to sprout legumes. really easy.

1 C. fresh or frozen corn

1 can organic fire roasted tomatoes..with juice (add a larger can if you like more tomato's)

2 T. chili powder

cumin to taste

sea salt to taste

fresh cilantro chopped

2 C. lightly cooked quinoa.

In your large pan, saute your peppers, onion, and garlic in olive oil. When soft, add in chilies, corn, beans, tomatoes, chili powder, cumin and sea salt Let simmer for 10 minutes and then add quinoa. Cook until heated through and make sure to check your seasonings before you are done.

Add fresh cilantro once you turn off the heat.

I served this in sprouted corn tortillas (that I warmed on the stove), fresh guacamole, lettuce, raw cheese and a little good quality sour cream. I kid you not, my fussy kids were licking their plates!