Wheatgrass juice is a powerful detoxifier and floods the body with vitamins and minerals. Many consider it to be one of nature’s finest medicines!
Wheatgrass is Liquid Sunshine… here are the steps to growing your own:
Purchase hard winter wheat in the bulk section of your local natural foods store or online.
Soak 2 cups of the wheat seed in unfiltered water for 8 – 12 hours or overnight.
Sprout the seeds in a jar for 20 hours, rinsing well and draining 3 times a day.
Spread 3/4 inch of organic potting mix in a planting tray with holes in the bottom.
Spread the sprouted seeds evenly over the potting mix.
Water the seeds/soil until water just begins to drip out the holes in the bottom of the tray. Allow this water to drain, and place another empty tray on top of the tray with seeds. This provides darkness to allow the seeds to begin to grow into grass.
Place the covered tray in an area of your home that has indirect sunlight.
Water twice a day… just until the tray begins to drip.
After a day or 2, remove the top tray allowing the grow to grow and begin to green.
Cut and juice your wheatgrass when it is 6 or 7 inches tall (6 or 7 days).
Wheatgrass has so many benefits!
Contains all minerals known to man and vitamins A, B-complex, C, E and K
Growing sprouts is easy! There are many reasons to grow your own Living Food.
Sprouts are the most nutritious living food on the planet!
Sprouts and young greens are up to 30 times more nutritious than the best organic vegetables because they are young plants. The life force of this growing food is transferred to your body when you eat them. During this time in the plant’s life, they have more nutrients than any other stage of growth. These young plants are also very east to digest because of their high enzyme content.
Certain B vitamins increase 1200 percent during the germination process.
Sprouting unleashes vitamins, minerals, and enzymes that were dormant in the seed. This is what makes the young plant so nutrient dense and easy to digest. In addition to B vitamins, the sprout also contains an abundance of antioxidants that stop DNA destruction, protecting us from cellular aging and breakdown.
Certain sprouts have also been shown to fight cancer and reduce cholesterol.
Broccoli sprouts have been proven to fight all types of cancers including pancreatic and colon cancers. They are high in sulforaphane, proven to boost cell enzymes that protect against molecular damage from cancer causing chemicals. In order to reduce your colon cancer risk by 50%, you would need to eat at least 2 pounds of broccoli a week. However, fresh broccoli sprouts are much more potent, allowing you to eat much lower quantities with the same result.
Click on this link to sign up for the next Living Foods Workshop at Living Arts Wellness. At our classes you will learn to:
Determine the difference between raw foods and Living Foods.
Integrate Living Foods into every meal!
Grow greens and sprout at home.
Ferment and culture, creating probiotic foods.
Transform the way that you look at and prepare meals!
It takes effort and energy for our systems to process raw materials into nutrients that the body can use for growth, repair, and regeneration. Part of this process is isolating the useful products from the useless, or even harmful ones found in food or produced by the digestive process. Most of us don’t even realize how much energy it takes to process and divest the food we eat. Ease of digestion becomes particularly important when there is illness or poor health. The body’s resources are being strained to their limits already in an attempt to restore or simply maintain health.
The extra burden of a difficult to digest meal can be very harmful in such situations, especially if the meal doesn’t even provide the full complement of nutrients needed by the body in its strained state, or even worse, introduces more toxins which the body must work to eliminate. And, even when the body is healthy, it only makes sense that if less effort is required for digesting, then there will be more energy available for other purposes.
Young Greens… Buckwheat and sunflower greens top all other greens for nutritional content, ease of digestion and flavor.
Sprouted Nuts and Seeds… Sprouts are the most complete and nutritional of all foods tested including vitamins, minerals, proteins and enzymes. They also are regenerative to the body because of high concentrations of RNA, DNA and proteins.
Cultured and Fermented Preparations… Beneficial bacteria are desperately needed to maintain health. Antibiotics, chlorinated water and antibacterial soaps destroy our beneficial flora. These foods are also rich in enzymes and vitamins.
Wheatgrass Juice… A complete food because it contains every amino acid, vitamin, and mineral necessary for human nutrition.
Blended foods are broken down into a form ready for digestion, easing the work load of the stomach and small intestines. Learn to blend for maximal absorption!
Cleanse by eating loadsof greens at every meal and using enemas and colonics!
-Aid digestion by being mindful not only in flavor combining but by avoiding fruit/ dairy, hot/cold, raw/cooked combinations. These can upset digestion.
—Eat with the Season
-When we eat seasonally we save money. This is because stores and markets have an abundance of these foods. Also we tend to eat more locally grown foods. Local foods support local farmers. They travel less distance and usually contain less pesticides—making them fresher.
—Eat in a designated space
-By having a space for our eating meals can become sacred times to nourish our body. Sit at a table with your utensils and foods laid out before you begin eating. This helps to alleviate anxiety around meal times. Make this space sacred. When present in the space avoid emotional conversations. Allowing the space to remain in a neutral energy.
When eating avoid taking in liquids, this will weaken digestion and absorption of nutrients. Ideally liquid can be consumed between meals. Waiting 20 minutes between liquid intake and meal time.
Digestion begins in the mouth. It is so important to chew our food well. Carbohydrates become significantly sweeter the more they are chewed. Many individuals under chew their food. Most foods need to be chewed 15-20 times. This is also a technique for those trying to lose weight. By chewing our food we are better able to savor and enjoy each flavor and texture. Often taking the time to chew increases length of meal time. Be sure to take time for your meals. Don’t eat on the run or in a rush. Allow yourself time to sit and breathe before beginning.
Each time you feed your body you have an opportunity to really tune in and listen to yourself. This begins by turning off the TV, setting the cell phone aside and avoiding upsetting conversations. Eating in silence promotes digestion because excess air is not take in, however, if you choose to engage in conversation be mindful of who you are talking with and what you discuss.
Only eat until 75% full. This allows digestion to have room to process the foods.
After eating allow yourself to sit for 10 minutes. Use this time to reflect on the meal and the nourishment you provided your body. If you must move, consider taking a slow, mindful walk. Walking can gently stimulate the digestive system. It is also helpful if you have overeaten.
Our guts serve as our second brain. A healthy gut means a healthy mood.Most physical and mental disease begins in our digestive system. Learning how to promote a gut with healthy intestinal flora you will help you to achieve and maintain wellness.
Learn to ferment your own foods. In this workshop we will cover fermented vegetables, cultured coconut water and rejuvelac. Materials included. This is the second workshop of a series of Living Foods Workshops.
The class will run January 8, 2014
Schedule online or call 970.472.0995 to register. We will be taking 8 students.
1 sugar pumpkin, peeled, seeded and cubed (about 6-7 cups)
1/4 cup melted coconut oil
3-5 tablespoons coconut nectar or other preferred sweetener
1 teaspoon cinnamon
1/2 teaspoon each of nutmeg, ginger and cloves
To make the crust: pulse the nuts in a food processor until they’re crumbs, add the raisins and salt and process until it begins to stick together. Press into a pie dish and put in the fridge.
To make the filling: blend all the ingredients until smooth, adding however much of the spices you like. If it’s quite runny, let it thicken in a bowl in the fridge. Spread into your crust and refrigerate overnight until it’s set. Slice and serve with whipped coconut cream.
WHIPPED COCONUT CREAM
1 refrigerated can of full-fat coconut milk
Touch of vanilla extract
2-3 teaspoons of maple syrup
Place the mixing bowl in the freezer 5 minutes before making the cream. When ready, remove the can and open it upside down. Pour out the liquid milk on top (save for a smoothie or another recipe). Scoop our hardened cream at the bottom, whip with mixer. Add maple syrup and vanilla.
Learn to grow your own wheatgrass and sunflower greens and sprout nuts and seeds. All materials included, and you will take a tray of wheatgrass and sunflower greens to grow at home. This is the beginning of a series of Living Foods Workshops including fermenting and culturing foods, making energy soup, and dehydrating.
Schedule online at online or call 970.472.0995 to register. We will be taking 10 students, $25 November 13th 6:00 – 7:15 pm