Make your skin glow with light enriched foods.
Sunlight puts light into food. That light, when consumed, radiates through the skin. If you want to be sure if the produce you’re eating is filled with light, there’s one rule of thumb: If it's green, you'll glow.
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Eating these is the same as ingesting life-promoting light:
Sprouts (nice and green ones) including wheatgrass
Dark, leafy greens
Green algae: chlorella
Blue green algae: spirulina and aphanizomenon flos aqua (AFA)
Seaweeds
Ceremonial grade match green tea
Other green teas
Chlorophyll is a green pigment found in all plants, algae and cyanobacteria (blue-green algae). Vital for photosynthesis, chlorophyll allows plants to obtain energy from light by converting the sun’s rays into chemical energy. Since all life on earth—with the exception of some bacteria—is supported by the sun, photosynthesis is a fundamental and essential process.
A More Complete List of Chorophyll-Rich Foods:
Green and Blue-Green Algae
Cereal Grasses (wheat, oats, barley, etc.)
Buckwheat
Sea Vegetables
Green Leafy Sprouts
Spinach
Asparagus
Green Bell Peppers
Broccoli
Brussels Sprouts
Green Cabbage
Celery
Collard Greens
Green Beans
Green Peas
Kale
Leeks
Green Olives
Parsley
Romaine Lettuce
Sea Vegetables
Swiss Chard
Turnip Greens
How to Make Matcha Green Tea Latte
First, make your own almond milk from raw imported (not U.S.) almonds by blending one cup of drained and rinsed almonds that have previously been soaked in pure water at least four hours along with two cups of chilled pure water. Run in a high speed blender about 45 seconds. Next, pour through a nut bag to filter out the almond pulp.
Place 3/4 cup of your fresh-made almond milk (or store bought) into a heatproof mug. Add one teaspoon of ceremonial grade matcha green tea. Next pour just-to-boiling water, about 1/4 cup and WHISK briskly together. Add some raw blue agave to sweeten and to taste.
Note: Ceremonial grade matcha green tea is worth what you pay for it. (The lesser grades are used for cooking.)
"Many studies have determined that matcha has 60 percent Epigallocatechin gallate [EGCG]. EGCG is tea's most abundant antioxidant catechin; it is one hundred times more potent than vitamin C, twenty-five times more potent than vitamin E, and may have therapeutic applications in the treatment of many disorders since it aids in the destruction of free radicals." –The Healthy Matcha Cookbook
Matcha is just about the most potent agent against cancer, viruses (studies are now showing even HIV), hepatitis B and C, and bacteria.