1 mature spinach
2 tablespoons of sprouted grains (see below for how to make)
3 leaves (kale, collard greens, Swiss chard, or beet greens)
1 whole root vegetable (carrot, parsnip, zucchini, or beet)
Dandelion leaves, aloe vera, and honey to taste
1 mature spinach
2 tablespoons of sprouted grains (see below for how to make)
3 leaves (kale, collard greens, Swiss chard, or beet greens)
1 whole root vegetable (carrot, parsnip, zucchini, or beet)
Dandelion leaves, aloe vera, and honey to taste
Blend the spinach with its skin and seeds removed in a liquidizer
Add the sprouted grains, leaves, root vegetable, and blend again
Join the dandelion leaves, aloe vera, and honey, and blend once more
Strain and drink immediately
How to Sprout Grains
Place 1-3 tablespoons of grains - such as wheat, barley, or rye - in a jar like sunflower seeds, chickpeas, lentils, or peas
Cover with clean water
Leave it soaking for 8 hours
Seal the jar with a piece of cloth and tie it with an elastic band
Drain the old water and rinse well with filtered water
Place the jar at an angle on a draining rack in a cool, shaded area and let it rest for another 8 hours until the grains start to sprout
If it's hot outside, rinse 5 times
If it's cool, rinse 3 times
Once the grains have germinated, they're ready to eat.
