The Wealth of Wheatgrass

Jocund juice joints across the land are bountiful with spiky trays of wheatgrass, gently waving their nutritious blades.  Whilst it may seem that this is a new fad, wheatgrass and its juice have been available for some time.  

Many a Manhattan juicery has been dealing in the commodity of wheat grass since the 1980’s, injecting New Yorkers with the living light of plants. Some enthusiasts have embraced this pasture with all the fervour of a Jersey cow, whilst others are less reverent  – usually being put off by its pungent odour of a freshly mowed lawn.  What we are discovering is what our farmyard friends have known all along – that grass is good – just how often have we seen our usually carnivorous pets enjoy a blade or two to  restore their health?  

The medicinal use of grasses and chlorophyll date back to the Bible and have been used widely ever since. Grass poultices are been used for their cooling properties to treat inflammation, burns, itchiness and eyestrain.  Nutritionally, wheatgrass possesses high protein levels similar to most meats, and also has traces of vitamin B12.  Therefore it should be incorporated into the diets of vegetarians to avoid problems relating to B12 deficiency such as pernicious anaemia and nerve damage.

As with other sprouted seeds, sprouted wheat berries provide a vitality superior to other foods due to the fact that the crop ‘harvest’ coincides with consumption, therefore there is no dying off period as with other picked, packed and shipped plant foods.  During the sprouting process, the seeds have already been partially pre-digested by the powerful enzymes and rich vitamin content, thus enabling the body to assimilate the valuable nutrients more readily.  

An active ingredient of wheatgrass lies in the crude chlorophyll, the green pigment that gives colour to plants and the ‘blood’ of all plant life. It has a chemical structure almost identical to that of human blood, haemoglobin. Notice the health and thrive of plants when they have enjoyed exposure to Nature’s elements – sun, air, soil and water.  Once these elements are absorbed they are then synthesised into chlorophyll.   Like the chlorophyll found in other dark green leafy vegetables such as spinach and silver beet, the wheatgrass chlorophyll is far more potent due to the immediate ingestion – straight from the organic crop to your system.  Extra fresh, extra vitality.

Wheatgrass possesses highly concentrated enzymes such as super oxide dismutase (SOD), a powerful anti-aging antioxidant that can slowdown the effects of potentially carcinogenic molecules and help to neutralise free radical exposure on the cells.  SOD acts synergistically with minerals such as zinc and copper within the cells promoting anti-inflammatory properties. It is thought to reduce the arthritis process, curtail inflammations linked with cardiovascular disease, repair DNA and stimulate cell immunity. Other enzymes found in wheatgrass facilitate digestion by detoxifying internal pollutants from chemically treated food, radiation, drugs and environmental carcinogens. 

As the new millennium gains momentum, the threat of harmful genetically modified and highly processed foods is very real.  The living enzyme energy of wheatgrass is testament to  a healthier you and the potential rejuvenation of the nation.

Recipe
Chlorofuel Beetini – a nutritious blend of wheatgrass & beet juices – with a twist!

This nutritious tonic has cleansing and rejuvenating properties.  Beets have strong detoxifying properties as they are high in chlorine which assists in the cleansing of the liver, kidneys and bloodstream. They are also rich in potassium which balances the metabolism.

Yields approximately four shots

Ingredients
60ml wheatgrass juice
juice of 4 beets
1 teaspoon grated ginger
15ml organic vodka (optional)

Method

• Cut off 3-4 handfulls of fresh wheatgrass from the tray and extract the juice in a fruit press
• Juice the beets and combine with a little of the pulp so as to thicken the juice
• Add ginger and vodka to the beetroot juice
• In small shot glasses, pour in the beetroot and ginger juice
• Then carefully layer the wheatgrass juice on the top
• Serve immediately