When I wrote Rawjuvenate with Katya in 2004, the rejuvenating powers of green plants and their juices was only just starting to appear in the mainstream. Four years later and the wheatgrass juice phenonomen hit with trays of fresh wheatgrass being displayed and juiced on counters in juice bars, café’s and health food stores all over the country. Wheatgrass shots followed by a freshly squeezed juice ‘chaser’ were guaranteed to kick off your day with an energy infusion, without the let down of caffeine. Now some 6 years on, the green superfood powders (including wheatgrass, barley and spirulina) are dominating the health food arena.

Appealing to the ever-increasing time-poor population, some of these formulations are getting quite complex as the trend towards superfood nutrition with the least amount of processing and sacrificing of nutrients becomes the norm. There is no doubt these formulations are instrumental in gradually switching people’s thinking to the importance of whole plant nutrition and the role they play in the ability to rise above the stressful demands of our rapidly changing lifestyles.

Chlorophyll – The blood of Plants

What makes green, leafy plants so special is chlorophyll. Chlorophyll is the pigment that colours green plants. As early as 1940 the first comprehensive report on the therapeutic uses of chlorophyll was published in the American Journal of Surgery. It was found to be highly anti-bacterial and when cases of persistent infections were

treated with chlorophyll, the doctors were able to discharge all the patients as cured. Scientists continue to publish data on chlorophyll’s amazing properties including the fact that it resembles haemoglobin which transports oxygen molecules in human blood. In controlled experiments where animals with induced severe anaemia were given doeses of fresh, liquid chlorophyll, their anaemic condition was reversed in two weeks. Wouldn’t you know, chlorophyll was found to have the same blood building capacity as iron. Of course it does…Nature has it all covered!

The best way of consuming the fresh, liquid iron-rich chlorophyll of green plants is through consuming fresh, leafy greens and herbs. Fresh green leaves blended with pure water and fresh fruit is a delicious way to get the power of green into your body. Green leaves blended with pure water, a little ground stevia leaf and freshly squeezed lemon or grapefruit juice is a superb combination that gives your liver a wonderful detox. A handful of chopped coriander added to the drink helps to remove heavy metals stored in the brain and fatty tissues of the body. We are being exposed to higher levels of dioxins and mercury through the food chain, the air, and the by-products of our industrialized lifestyles more than any other time in history. Regular heavy metal detoxification is essential to keep our selves functioning well on all levels.

KATYA’S LIVER DETOXIFYER

• 2 cups of chopped silverbeet or spinach
• Juice of 2 -3 freshly squeezed grapefruits or 3 lemons
• A pinch or two of ground stevia leaf to sweeten (a little goes a long way)
• A few sprigs of coriander
• 3 cups pure, filtered water

Blend all together in a high-powered blender until smooth. Check for sweetness. Sweeten further, if necessary.

My home grown wheat grass: Grow your Own Grass

Over the years I’ve taught many people how to successfully grow wheat grass. It is an easy and economical way of getting green into your body. With the trend towards apartment living, access to your own plot of soil to grow a garden is diminishing. Balconies are now commonly serving as areas to grow potted plants and flowers. Wheatgrass will grow happily on a balcony as long as there is sunshine for a good part of the day. You will need 6 seedling trays available from nurseries.

Start by sprouting organic wheat grain, available from health food shops. You’ll need about 4 cups to begin with and 3 large wide mouthed glass jars. Place 1 and bit cups of grain in each of the jars and cover with filtered water. Cover the opening with a piece of stocking or flyscreen or gauze sealed with a rubber band. Let sit overnight. The next day drain the wheat grain and rinse lightly. Place the jars in a dish drainer on an angle, cover with a tea towel and let sprout for around 12 hours. Then line the trays with newspaper and fill with two inches of watered organic compost. Spread the sprouted wheat grain lightly over the surface of the soil. Make sure the seeds are just touching each other and any soil is scarely visible. Cover the trays with a sheet of newspaper, only tucking in two sides, so that air can circulate. Place the trays in a cool, semi-dark place. When the seeds begin to show green shoots about 5cm high, remove the paper covering and move the trays into direct sunlight. The soil needs to be kept watered over the next five to seven days until the wheat grass is ready to be harvested.

Using a sharp knife or scissors cut the grass at the base for juicing. You will get another harvest of grass from the same tray although the grass will not be as strong as the first harvest. The used mats of roots can go into a compost. Happy juicing!