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What makes our Wheat Grass so special? It’s organically field grown and locally dehydrated, not warehouse-produced in plastic trays. Tray-grown greens rely on grow lights and fertilizers, whereas the roots of our field-grown greens push deep into the soil of our farm during cold winters, infusing our plants with the richest organic nutrients. It’s a difference you can taste…and feel! Amazing Grass Wheat Grass Powder contains 100% organic, whole leaf wheat grass, one of the most potent leafy greens available. Containing a plethora of vitamins, minerals, and phyto-nutrients, leafy greens assist the body in maintaining healthy organ function, detoxification and immunity. We mix our wheat grass into juices, smoothies, or anything we’re in the mood for. It’s such a great source of leafy greens, vitamins and minerals that only one glass helps achieve your daily quota of 5 to 9 servings of fruits and vegetables. Barley and alfalfa grass are two of the unsung heroes of green food. We like to think of them as an organic dynamic duo. Barley grass is loaded with vitamins, minerals, and naturally occurring folic acid, and is a source of non-soy protein. Alfalfa grass is packed with vitamins and minerals including calcium, potassium, iron and zinc, contains digestive enzymes, and is known as a natural anti-inflammatory. Our Amazing Trio has been known to naturally increase and sustain energy levels, detoxify and cleanse your body, help balance acidic pH levels through its high alkalinity, and strengthen the immune system.
- 2 tbsp. coarsely chopped walnuts
- 2 garlic cloves, peeled
- 3 Tbsp. olive oil
- 5 cups basil leaves
- ¼ cup grated fresh Parmesan cheese
- 2 tbsp. Greek plain nonfat yogurt
- 1 tsp. Amazing Grass Amazing Trio
- 1 tsp. lemon juice
- 1/4 tsp. sea salt
- Pinch of pepper
- Combine all ingredients in a food processor; process until finely minced, scraping sides of bowl once.
- Transfer to serving bowls.
- Serve with crudités or on pasta.
Amie Valpone, HHC, AADP is the Editor-in-Chief of www.TheHealthyApple.com; she is a Manhattan based Personal Chef, Culinary Nutritionist, Professional Recipe Developer, Food Photographer, Writer and Motivational Speaker specializing in simple gluten-free, soy-free and dairy-free ‘Clean’ recipes.”
Grilled Artichoke and Leek Pasta
- 1 pound whole grain pasta
- 3/4 cup artichoke hearts
- 1 leek, white part only
- 3 Tbsp. diced red onions
- 1/2 Tbsp. olive oil
- 1 Tbs. minced garlic
- 3/4 cup chopped tomatoes
- 1/2 Tbsp. fresh basil, chopped
- 1/2 Tbsp. fresh thyme, chopped
- 1 1/2 cups water
- 2 tsp. Amazing Trio
- 1/4 cup tomato puree
- 1/4 tsp. sea salt
- 1/4 tsp. black pepper
- Cook pasta according to directions on package. Drain; set aside.
- Grill artichoke hearts and leeks over medium heat for 4 minutes. Cool slightly and dice; set aside.
- In a medium skillet, sauté leeks, red onions in olive oil until browned.
- Add garlic and cook for another minute.
- Add tomatoes, herbs, water, Amazing Trio and tomato puree.
- Bring to a boil, then lower heat and let simmer on low heat for 30 minutes.
- Remove from heat; add sea salt and pepper.
- In a large serving bowl, combine pasta with cooked vegetables. Top with tomato puree.
- Serve warm.
Amie Valpone, HHC, AADP is the Editor-in-Chief of www.TheHealthyApple.com; she is a Manhattan based Personal Chef, Culinary Nutritionist, Professional Recipe Developer, Food Photographer, Writer and Motivational Speaker specializing in simple gluten-free, soy-free and dairy-free ‘Clean’ recipes.