Col­lard-Wrapped Veggie Burger

Alternative Medicine - - Quick Nutrition -

Much of this has to do with what we eat—more specif­i­cally, what our food lacks: vi­ta­mins, min­er­als, phy­tonu­tri­ents, fiber, and sub­stances we have yet to dis­cover; and what it con­tains too much of: an­tibi­otics, ra­di­a­tion, hor­mones, pes­ti­cides, her­bi­cides, ad­di­tives, ar­ti­fi­cial col­or­ings, trans fats, ar­ti­fi­cial sweet­en­ers, in­dus­trial wastes, and ge­net­i­cally mod­i­fied or­gan­isms (GMOs). Our food sup­ply is over-pro­cessed, con­tam­i­nated with chem­i­cals, and per­ma­nently com­pro­mised by GMOs.

This is why we need to make ma­jor changes in the foods we cul­ti­vate and con­sume. In do­ing so, we'll take in less chem­i­cal tox­ins that dam­age re­pro­duc­tive and im­mune health and less foods that clog our ar­ter­ies and set the stage for can­cers. SERVES 4 2 cups chopped mush­rooms Nama Shoyu (un­pas­teur­ized, raw soy sauce) 1 red bell pep­per, cored, seeded, and finely

chopped 1 scal­lion, chopped 4 car­rots, un­peeled and chopped ⅓ cup chopped fresh basil leaves 1 gar­lic clove, peeled and finely chopped 1 tea­spoon dried oregano ½ tea­spoon cel­ery salt 2 col­lard greens

Prior to mak­ing this dish, chop and soak the mush­rooms in Nama Shoyu for a few hours or overnight. Com­bine all the in­gre­di­ents, ex­cept for the col­lard greens, in a bowl, and mix thor­oughly. Form the mix­ture into thick, burger-size pat­ties. Top each col­lard green leaf with a veggie patty, fold over the edges, and en­joy. Source: Reprinted with per­mis­sion from The Rain­bow Juice Cleanse (©2015) by Ginger Southall, DC, Run­ning Press, a mem­ber of the Perseus Books Group. Photo by Allan Penn


Con­cen­trated green foods are un­like vi­ta­min pills made from syn­thetic nu­tri­ents. They are pure food—food that can ad­e­quately nour­ish the un­der­fed and the overfed.

Since the 1950s, pro­cessed food has be­come the stan­dard fare in the US: limp pro­duce grown in de­pleted soils, sprayed with chem­i­cals to keep bugs away, and picked far too soon.

Ac­cord­ing to re­search sur­veys from 1997, 74 per­cent of Amer­i­cans did not meet the govern­ment stan­dard for five serv­ings of fruits and veg­eta­bles each day. To­day, the govern­ment rec­om­mends seven to nine serv­ings daily. It's too soon to know whether more peo­ple are fol­low­ing th­ese rec­om­men­da­tions. For now, con­sider your­self. Are you get­ting enough fresh veg­eta­bles and fruit?

If you're like most peo­ple, you aren't. And when it comes to th­ese foods, more is al­ways bet­ter. Have you ever fin­ished a meal and thought, “Man, I shouldn't have eaten all that salad”?


Within weeks of tran­si­tion­ing to a diet rich in green su­per­foods, you'll ex­pe­ri­ence re­duced in­flam­ma­tion, im­proved elim­i­na­tion, and fewer ad­verse af­fects of ox­i­da­tion. As green foods boost your in­take of en­zymes and al­ka­lin­ize your body, you'll lose weight and re­duce your risk of chronic dis­eases. You'll think it's worth sac­ri­fic­ing sugar and junk food to have all this.

So, what does a diet rich in greens look like? Along with pop­u­lar su­per­foods like spinach, broc­coli, kale, cau­li­flower, and Brus­sels sprouts, lesser­known items in­clude ce­real grasses, mi­cro al­gaes, spir­ulina, chlorella, and sea veg­eta­bles. While th­ese may sound more ex­otic than stan­dard su­per­mar­ket fare, once you feel the dif­fer­ence in your health and qual­ity of life, you'll re­al­ize you should have been eat­ing th­ese all along.

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