How To Make Gluten Free Green Chlorophyll And Protein Blender Drink

This recipe used almonds, sunflower seeds, spinach or silver beet, and pear to sweeten it.  It contains no added sugar, except for the pear, and is totally gluten-free. It really is a delicious way to take that raw green chlorophyll into your system.  This drink  is rich in health-giving enzymes and anti-cancer vitamins.  You will find that it is easy to digest, and that it has a beneficial effect on the bowel function.  It is a great compliment to a vegetarian meal, as it contains protein; Vitamin B Complex;  anti-cancer Vitamin B17 ,called Laetrile; Vitamin C; essential fatty acids; abundant calcium, iron, magnesium, and a host of other beneficial food components. If you are on a raw foods diet to reverse cancer or other degenerative disease, then this chlorophyll-rich blender drink might be a welcome addtition to spice up that diet a bit.

How to make your gluten free green chlorophyll and protein blender drink:  Note that this quantity will make around six servings of the blender drink, which you can serve up to the family, or keep in the fridge.

Put a handful of almonds into your blender, with a handful of sunflower seeds OR sesame seeds.  Blend up into a coarse powder before adding the other ingredients.

Now – chop up 2 fresh, young leaves or either silver beet or spinach.  Put into the blender.

Chop up one ripe, organic pear, and put this into the blender as well.  To make a variation, either a banana, or the flesh of one organic orange can be substituted for the pear.  Use only one fruit at a time, though, as citrus does not combine well with sweet fruits.  Alternatively, if you do not have a piece of fresh fruit to use,  1/2 cup of stoned dates go very well.  Dates are very nutritious, being rich in Vitamin C, Vitamin B, Magnesium, Potassium,Iron, and Calcium.

Optional:  You can add a raw free range  egg to this mixture if this suits your dietary needs. This gives more protein, more B Vitamins, more lecithin, iron, and Vitamins.

Optional:  You can also add a handful of freshly picked parsley and/or coriander to the mixture.  This increases the vitamin content, and the lactobacilli, and gives interesting flavour to the drink.

Now fill the blender up about three-quarters full with water.

Bllend the lot for around two minutes.  Dilute the drink with 2 cupfuls of water after the blending process is completed.

You can drink a cupful of the drink straight away.  However, the mixture is best if it is left to sit for a couple of hours. This actually increases the enzyme content and the nutritional value of the drink.  Keep the remainder in the fridge for up to 24 hours, then make up a fresh drink.