Hot chocolate recipe

Is it cold and depressive outside? Prepare yourself a hot chocolate and improve your mood instantly. :)

What you will need:

- 2.5 dl milk (try almond or rice milk)

- 1 full tbsp raw cacao powder

- 1 and 1/2 tbsp dark chocolate (chopped)

- sweetener of your choice (try 1/2 tsp of Stevia)

Instructions:

First, heat the milk. Next, add cacao powder, chocolate and sweeter and stir to combine. After that, warm again until your reach the desired temperature.

Your hot chocolate is ready! :)

Enjoy!

All about chlorella

Chlorella is a single-cell green algae which is part of Chlorophyta family. Chlorella contains a fibrous and indigestible outer shell and inner nutrients. The dried Chlorella contains about 45% protein, 20% fat, 20% carbohydrate, 5% fibre, and 10% minerals and vitamins. Therefore many people believe it is an attractive food source because it is high in protein and other essential nutrients. More importantly many of its health benefits have been discovered by researchers around the world.

Cleansing blood and carrying oxygen

Chlorella can carry away metabolic wastes from our blood because its fibrous material can bind with heavy metals and pesticides which can accumulate in our blood. A clean bloodstream with an abundance of red blood cells to carry oxygen is essential for our body to function properly. In addition Chlorella is rich in Chlorophyll. Chlorophyll is very similar to haemoglobin, a protein found in the red blood cells. Haemoglobin can carry oxygen thus "fueling" all over our body. So Chlorophyll can also carry oxygen in blood around our body and our brain. The only difference between Chlorophyll and haemoglobin is: there is a magnesium molecule at Chlorophyll's centre; whereas there is an iron molecule at the centre of haemoglobin. The magnesium content is important for our heart to properly beat every time. In addition Chlorophyll can help producing red blood cells, so some scientists have already suggested using chlorophyll to treat anaemia.

Improve digestion

Enzymes are important substances in our body. Chlorella contains chlorophyllase and pepsin that are digestive enzymes. Chlorella has many different types of enzymes that our bodies need. It has been found that using Chlorella can improve foul smelling stools. In addition it also has been found that chlorophyll can help relieving constipation.

Balance PH value

Our body must maintain a balance between alkaline and acid, and such balance should be neutral, with PH values around 7.2-7.4. Unfortunately most of us take overcooked, processed foods, fast food, and soft drinks (a pH of 2.7) every day, most of our PH values are not balanced. An acidic environment can lead to many diseases, however, such disease will not likely start in an alkaline environment. Chlorella is Alkaline. Therefore eating Chlorella can help us to maintain a neutral PH value.

Normalize blood sugar and balance blood pressure

Researchers have revealed that chlorella can also help normalize our blood sugar in cases of low blood sugar (hypoglycemia). Right levels of blood sugar are essential to keep our brain, our heat, and our energy metabolism functioning properly. In addition, High blood pressure is one of the major risk factors in heart attack and stroke. Studies have shown that regular use of chlorella reduces high blood pressure and prevents strokes in rats.

Organic Chlorella Powder

Organic chlorella powder can be consumed by adults, the elderly and children aged over two years. It contains all the components essential to life. A daily dose of 3-4 grams Chlorella powder is recommended. It is best taken about half an hour before meals for the optimum digestive benefits.

How Mulberries Can Help You Live a Better Life

MULBERRIES FACTS

Mulberries are large, deciduous trees native to warm, temperate, and subtropical regions of Asia, Africa, and the Americas. Each fruit measures 2-5 cm long. In most species, mulberries are purple-red when ripen. However, they can be white, red, purple or multiple variegated colors in the same fruit.

There are three species of mulberries:

• White mulberry (Morus alba).
• Red or American mulberry (Morus rubra).
• Black mulberry (Morus nigra).

Mulberries are refreshingly succulent, tart and sweet fruits. They are rich in numerous health benefiting flavonoid phyto-nutrients.

HEALTH BENEFITS OF MULBERRIES

• Delicious, fleshy, succulent mulberries are low in calories (only about 43 calories per 100 g). They compose of health promoting phyto-nutrient compounds like polyphenol pigment antioxidants, minerals and vitamins that are essential for optimum health.
• Mulberries have significantly high amounts of phenolic flavonoid phytochemicals called anthocyanins. Scientific studies have shown that consumption of berries have potential health effects against cancer, ageing and neurological diseases, inflammation, diabetes and bacterial infections.
  
• The berries contain resveratrol, another polyphenol flavonoid antioxidant. Resveratrol protects against stroke risk by altering molecular mechanisms in the blood vessels.
• In addition, these berries are an excellent source of vitamin C (33 mg per 100, about 41% of RDA), which is also a powerful natural antioxidant. Consumption of foods rich in vitamin C helps the body develop resistance against infectious agents, counter inflammation and scavenge harmful free radicals.
• Further, the berries also contain small amounts of vitamin A and vitamin E. Consumption of mulberry provides another group of health promoting flavonoid polyphenolic antioxidants such as lutein, zea-xanthin, ß-carotene and α-carotene in small but notably significant amounts. Altogether, these compounds help act as protect from harmful effects of oxygen-derived free radicals and reactive oxygen species (ROS) that play a role in ageing and various disease processes.
• Zea-xanthin, an important dietary carotenoid selectively concentrates into the retinal macula lutea, where it thought to provide antioxidant functions and protects the retina from the harmful ultraviolet rays through light-filtering actions.
• Mulberries are an excellent source of iron, which is a rare feature among berries. They contain 1.85 mg of iron per 100 g of fruit (about 13% of RDA). Iron, being a component of hemoglobin inside the red blood cells, determines the oxygen-carrying capacity of the blood.
• They are also good source of minerals like potassium, manganese, and magnesium. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase.
• They are rich in B-complex group of vitamins and vitamin K. Contain very good amounts of vitamin B-6, niacin, riboflavin and folic acid. These vitamins function as co-factors and help body in the metabolism of carbohydrates, protein and fats.

SIDE EFFECT OF MULBERRIES

As mulberries are highly dense with potassium it creates discomfort to the kidney patient. So avoid eating large quantities of mulberries.

Source: Nutrition and you

Spirulina

Gives strength and energy. Helps with slimming and dieting. Contains more essential nutrients than any other food. Rich in easily absorbed proteins, iron, vitamins B1, B2, B6 and B12. Spirulina is also a source of calcium, copper, chromium and selenium, chlorophyll and beta carotene.

Spirulina are floating filamentous cyanobacteria with cylindrical trichomes in left-hand helix. Spirulina grows naturally in tropical and subtropical lakes with high pH and high concentrations of carbonate and bicarbonate. It is commonly used as food supplements.

For centuries Aztecs have been eating Spirulina. The earliest record reveals that it grew in Lake Texcoco, and was collected and sold as food. The first Spirulina manufacturing factory was established in 1970s. Recent years it has become a popular thing in the world, and has been approved by the FDA, WHO and other medical authorities as health food.

Spirulina is rich in proteins, vitamins and minerals. It contains Lysine, Cysteine, Methionine, Phenylalanine and Threonine, which are important amino acids that can only be acquired by human beings through food. Spirulina is also a very rich source of Vitamin B-12. It has much higher iron content than Spinach. It contains much higher amounts of Beta-Carotene than carrots.

Its protein constituent can be easily digested form. It also contains minerals, vitamins, essential fatty acids and antioxidants that are not available to humans from any single food of vegetable or animal source known so far.

Spirulina is helpful in preventing gastro enteric disturbances as it enhances intestinal flora such as Lactobacillus and Bifidus bacteria. It is also known to reduce the risks of infection by Escherichia Coli and Candida Albicans, two virulent gastroenteritis pathogens. Spirulina by virtue of its fatty acid contents is known to reduce Cholesterol. It contains anti-oxidant radicals that scavenge highly reactive free radicals that are known to be involved in the occurrence of many degenerative disorders such as cancer.

Spirulina is a rich source of potassium, and also contains calcium, chromium, copper, iron, magnesium, manganese, phosphorus, selenium, sodium, and zinc. Spirulina contains many pigments including chlorophyll-a, xanthophyll, beta-carotene, echinenone, myxoxanthophyll, zeaxanthin, canthaxanthin, diatoxanthin, 3'-hydroxyechinenone, beta-cryptoxanthin, oscillaxanthin, plus the phycobiliproteins c-phycocyanin and allophycocyanin.

Spirulina helps prevent heart damage caused by chemotherapy using Doxorubicin, without interfering with its anti-tumour activity. Spirulina reduces the severity of strokes and improves recovery of movement after a stroke; reverses age-related declines in memory and learning; and prevents and treats hay fever.

Organic spirulina is available as powder HERE or as tablets HERE.

Vitamin D: Low levels ‘can double dementia risk’

Low levels of vitamin D in elderly men and women can double the risk of developing dementia in later life according to one of the biggest studies of its kind into the nutritional supplement.

Senile dementia and Alzheimer’s disease were both significantly higher in people with low levels of vitamin D, compared to those with normal levels, when tested up to six years before the onset of symptoms, scientists found.

The findings suggest that taking vitamin D – which is also made by the skin when exposed to sunlight – could protect people against the onset of dementia, especially at northern latitudes where there are low levels of sunlight during winter months.

The latest study, published in the journal Neurology, monitored vitamin D levels in the blood of 1,659 people aged 65 and over who were free of dementia, cardiovascular disease and stroke at the time they were first tested.

Over the following six years, the scientists found that those who were moderately deficient in vitamin D were at 53 per cent higher risk of dementia, and a 69 per cent higher risk of Alzheimer’s disease, than those with normal levels of the vitamin.

In even more severely deficient people, the risk of dementia jumped to 125 per cent while there was a 122 per cent increased risk of developing Alzheimer’s disease – a dose-response finding showing that levels of vitamin D were a significant risk factor in both kinds of progressive brain illnesses.

“We expected to find an association between low vitamin D levels and the risk of dementia and Alzheimer’s disease, but the results were surprising – we actually found the association was twice as strong as we anticipated,” said David Llewellyn of the University of Exeter.

Previous research has established a link between low levels of vitamin D and the onset of cognitive problems but this study found confirmed a significant association with both dementia and Alzheimer’s disease.

The number of people with dementia is expected to triple over the next half century as the population ages so even if a small number of people can benefit from taking vitamin D supplements, it will have a major impact on the costs of treating the illness, said Professor Gordon Wilcock of the University of Oxford.

Source: Independent

Barley Grass Powder

Strong, natural detoxicant. Rich in fibres, proteins and chlorophyll.

Traditionally used by ancient Egyptians, Romans and Vikings to promote their health, barley grass embodies an array of vitamins and amino acids. Embodying a significant chlorophyll content, barley grass boasts an array of minerals including iron, copper and up to 11 times the calcium in cow’s milk. Barley grass is an excellent source of protein with 18 of the 22 essential amino acids. Organically grown on the fertile plains of Canterbury New Zealand, Barley grass is harvested whilst the plant is young. The young barley grass plant is transported to an organically certified dehydrating plant. The moisture content is reduced by 4%. Once dried, the barley grass is milled into a fine powder.

Barley Grass from New Zealand is of the highest quality. Find yours HERE.

10 health benefits of raw cacao

Did you know that studies that promote chocolate’s amazing health benefits are not referring to the chocolate you usually buy in stores? The chocolate that they are referring to is raw cacao. (http://www.bmj.com/content/343/bmj.d4488)

Raw cacao powder is made by peeling cacao beans and extracting their cores to be broken into nibs. These are ground into cacao paste. The fat from the paste is extracted from the solid part and the residue dried and finely ground into cacao powder. Cacao powder contains less fat and more fibre than the beans. The production process preserves a significant proportion of the nutritional value of the beans without any additives.

HERE ARE 10 HEALTH BENEFITS OF RAW CACAO:

1. Lowers insulin resistance. (http://www.ncbi.nlm.nih.gov/pubmed/16027246)

2. Protects your nervous system: Cacao is high in resveratrol, an antioxidant known for its ability to cross your blood-brain barrier to help protect your nervous system.

3. Shields nerve cells from damage. (http://www.medsci.org/press/cocoa.html)

4. Reduces your risk of cardiovascular disease.  (http://www.ncbi.nlm.nih.gov/pubmed/18296357)

5. Reduces your risk of stroke. (http://www.medicalnewstoday.com/articles/249650.php)

6. Reduces blood pressure. (http://www.naturalnews.com/037018_cocoa_blood_pressure_flavanols.html)

7. Slows the ageing process by assisting with nitric oxide metabolism: Nitric oxide protects your heart by relaxing your blood vessels and thereby lowering your blood pressure. However, nitric oxide production produces adverse reactions and toxic metabolites, which must be neutralised by your body so they don’t result in oxidative damage to your blood vessel lining. Cocoa polyphenols protect your body from these metabolites and help counter the typical age-related decline in nitric oxide production.

8. Guards against toxins: as a potent antioxidant, cacao can repair the damage caused by free radicals and may reduce the risk of certain cancers. In fact cacao contains far more antioxidants per 100g than acai, goji berries and blueberries. Antioxidants are responsible for 10% of the weight of raw cacao.

9. Boosts your mood: cacao can increase levels of certain neurotransmitters that promote a sense of well-being. And the same brain chemical that is released when we experience deep feelings of love – phenylethylamine – is found in chocolate.

10. It is rich in minerals: magnesium, iron, potassium, calcium, zinc, copper and manganese.

Did you know that research shows that dairy inhibits the absorption of antioxidants from raw cacao? So if you are making a cacao drink you are better off using a non-dairy milk like almond, rice or coconut in order to reap all of the antioxidant benefits. (http://www.nature.com/nature/journal/v424/n6952/abs/4241013a.html)

Source: iQuitSugar

Benefits of Hemp Protein

Hemp protein powders are rich in fibre, a nutrient that has a number of valuable health promoting properties. Diets rich in fibre can lower your risk for heart disease, type-2 diabetes, constipation and Diverticular Disease, notes the Harvard Public School of Health.

Additional benefits of hemp protein include potential immune enhancing and anti-fatigue properties, as well as kidney-protective effects.

Hemp protein is a high-fibre protein. It is made from the hemp seed which is composed of approximately 45 percent oil, 35 percent protein and 10 percent carbohydrates. Hemp can be considered a superior protein source due to its great digestibility, which also makes it ideal for athletes. The better the protein is digested, the more efficiently it can be used by the body.

The digestibility of any given protein is related to the concentrations of its amino acids. Hemp protein contains all the essential amino acids (Omega-3 and Omega-6) making it the most complete source of protein. It is a crucial component for muscle repair and building, together with vitamins, minerals, fibre, enzymes, probiotics and antioxidants which are found in hemp seeds.

Hemp seed is composed of two primary types of protein: Edestin (65%) and Albumin (35%).

Edestin protein is found only in hemp seed and is considered the backbone of the cell’s DNA. It is similar to the human body’s own globular proteins found in blood plasma.

Albumin protein is another high quality globulin protein and is similar to that found in egg whites. Albumin is highly digestible and is a major source of free radical scavengers.

Lastly, there are no known allergies to hemp.

Sources:

Livestrong

Globalhemp

Chia Seeds

Chia seeds are a source of Omega-3 fatty acids and source of vitamin B1, B3, E and minerals like calcium, magnesium and zinc. Chia seeds also contain a lot of proteins and are considered as one of the most popular super foods these days. It regenerates the body and is helpful with loosing weight and building power.

Containing nearly 5 times more calcium than milk, and 3 times more iron than spinach, Chia Seeds are an ancient natural food and a leading modern day “superfood”. Originating from the South American herb the chia plant also known as the chia sage is a member of the mint family. Traditionally Chia Seeds formed a core part of local cuisine as flour, cereal and mixed in drinks. Enriched with a plethora of useful proteins and vitamins, Chia Seeds also embody large quantities of omega 6 and 3 fatty acids. Chia Seeds boast an affluent nutritional profile with approximately 20% protein and more Omega-3 fatty acids than any other plant, including flax seeds. Chia Seeds are carefully extracted from the salvia hispanica and selected for the highest quality. These are cleaned in natural water and packaged in their raw state. 

You can have your chia seeds HERE.

Maca Powder

Gives energy and endurance, reduces physical and mental stress, increases libido in men and women, contains carbohydrates and is rich with vitamins B, calcium, iron and other minerals.

Dubbed the “superfood of the Andes”, Maca is popular amongst the indigenous population of the Peruvian Andes. Cultivated in spring, Maca is a small root vegetable from the maca plant grown at altitudes over 3500 metres. Traditionally integrated in the nutrition of natives, the Maca root has evolved into a modern day “superfood”. Maca has a rich malty flavour that combines well with cacao, another “superfood”. A complete protein, Maca provides 19 amino acids, 4 different alkaloids, 20 different fatty acids, an abundance of calcium and an assortment of vitamins including C, E, B1 (thiamine) and B2 (riboflavin). Raw Maca roots are cultivated on a 5 year rotational method without the use of pesticides. Hand selected for the best quality, the Maca root is cleaned in natural water. Once dried the Maca root is ground into a fine powder and packaged.

Would you like to try maca powder? Click HERE. :)