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Bring Health and Color to Your Body with Chlorophyll

By Fredrica Syren:

  I always advocate for rainbow eating, which means eating as many different colors of food as possible. And, no, I’m not talking about differently colored M&Ms! Or red wine. Of course, what I’m talking about are the many wonderful, vibrant colors of fruits and vegetables. As it’s getting colder and darker, the best thing we can do to keep our bodies healthy and to thrive during the winter season is to add nutrients in the Pea sproutsform of fresh vegetables. I live in Sweden, where fresh organic vegetables can be hard to come by during winter.

A great, easy way to give our bodies fresh vegetables is by growing sprouts. Sprouts are filled with chlorophyll, which gives plants and algae their green pigmentation. Chlorophyll’s molecular structure is similar to hemoglobin, a substance in blood that makes it red and is responsible for transporting oxygen around the body. Today’s diets tend to mess with our body’s pH balance and make it more acidic, so foods containing chlorophyll can help change that. Chlorophyll aids the body to become alkaline, which is so important for a healthy body.

Besides alkalizing the body, chlorophyll has many benefits: it’s a powerful antioxidant; it may protect against cancer; it’s anti-inflammatory; it regulates bowel movements and helps digestion; and it detoxifies. Chlorophyll is high in nutrition and contains magnesium, vitamin K, folic acid, iron and calcium.green juice rich with chlorophyll

Chlorophyll exists in wheat grass and (the more popular) barley grass, but it also exists in green leafy vegetables of all kinds, green olives, romaine lettuce, sea vegetables, broccoli, green peas, leeks and bell peppers. My favorite way to add chlorophyll to my diet is by eating micro-greens. These tiny sprouts from tiny forms of young edible greens produced from vegetables, herbs or other plants are superfoods for the body. Micro-greens are very easy to grow at home. My kids enjoy the process of sprouting and growing micro-greens and, of course, the process of harvesting and eating them. Here is a Green-Mom.com article on how to grow your own sprouts.

About Green Mom

Fredrica Syren, the author and founder of Green-Mom.com, was born in Sweden. Her mother was a classically trained chef who introduced her to many eclectic flavors and skills at a young age. Her mom’s passion for the outdoors and gardening planted the seed for her own love of nature and healthy eating. She received a degree in journalism and has worked as a print, Internet and broadcasting journalist for many years with big businesses within Europe and the United States. After her mom was diagnosed with terminal cancer and she with pre-cancer, Fredrica changed her career to become a full time yoga teacher and activist. A longtime world traveler, foodie and career woman, she was exposed to many facets of life, but nothing inspired her more than becoming a mom. After her first-born, Fredrica began a food blog focusing on local, seasonal, organic & vegetarian dishes. Years of food blogging developed into the cookbook Yummy in My Tummy, Healthy Cooking for the Whole Family. Upon the arrival of her second child, Fredrica founded Green-Mom.com. Her vision was to establish a site providing insight about gardening, home and personal care, baby & child, and of course food & nutrition. Green-Mom.com hosts many talented writers shedding light on ways to incorporate eco-friendly and nutritious practices for busy families. She is an advocate for organic, local and sustainable businesses. Fredrica hopes to inspire social change through her lifestyle, passion and business. Fredrica lives with her husband James Harker-Syren and their three children in San Diego, CA.

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