Classic Green Salad = Chlorophyll

IMG_1367Green colour in vegetables and salads is indicated by chlorophyll, the blood of plants. The main molecule in our blood is haemoglobin and the difference between the two is only in one mineral. Chlorophyll is build around iron and haemoglobin is build around magnesium. The role of haemoglobin is to distribute oxygen around our bodies and rebuild the blood cells and chlorophyll, when ingested helps to do just that. We need chlorophyll to build haemoglobin and improve the structure of our blood. Plants make their own food using the environment around like sun, earth and air and we need to consume them to be able to survive, as our bodies can’t make their own food. Chlorophyll has many health benefits as it has the power to regenerate our bodies on the molecular level. Green food is alkaline, detoxifying, anti-inflammatory, healing, antiseptic not to mention the abundance of vitamins and antioxidants.

In my green salad I have included the following ingredients:

4-5 leaves of green salad,

½ cup fresh green peas,

1 stalk of celery,

½ cup cucumber with skin,

1 small avocado,

1 tsp chia seeds,

1 tsp apple cider vinegar

pinch of sea salt

pinch of cayenne pepper

You can add a teaspoon of spirulina to get more chlorophyll


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