Table Of Content✦Superfood✦
Juices & smoothies
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Superfood
✦ ✦
Juices & smoothies
100 Delicious and Mega‑Nutritious Recipes
from the World’s Most Powerful Superfoods
By tina Leigh, c.h.h.c.
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©2014 Fair Winds Press
Text © 2014 Fair Winds Press
Photography © 2014 Glenn Scott
First published in the USA in 2014 by
Fair Winds Press, a member of
Quayside Publishing Group
100 Cummings Center
Suite 406-L
Beverly, MA 01915-6101
www.fairwindspress.com
Visit www.QuarrySPOON.com and help us celebrate food and culture one spoonful
at a time!
All rights reserved. No part of this book may be reproduced or utilized, in any form or
by any means, electronic or mechanical, without prior permission in writing from the
publisher.
17 16 15 14 13 1 2 3 4 5
ISBN: 978-1-59233-604-3
Digital edition published in 2014
eISBN: 978-1-62788-019-0
Library of Congress Cataloging-in-Publication Data available
Cover and book design by Michelle Thompson/Fold & Gather Design
Interior layout by tabula rasa graphic design
Photography by Glenn Scott
Food styling by Jessica Weatherhead and Jennifer Beauchesne
Printed and bound in China
The information in this book is for educational purposes only. It is not intended to
replace the advice of a physician or medical practitioner. Please see your health care
provider before beginning any new health program.
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CoNteNtS
6 introduction: What Makes superfoods super?
part 1
✦ SuPeR FRuitS ✦
9 Chapter 1 37 Chapter 4
Goji: The “Red Diamond” of Nutrition Lucuma: The “Gold of the Incas”
19 Chapter 2 46 Chapter 5
Camu Camu: Vitamin C Superstar Golden Berries: Protein-Packed Powerhouses
28 Chapter 3 55 Chapter 6
Maqui: Disease-Fighting Antioxidant Cacao: Magnesium Wonder Fruit
part 2
✦ SuPeR SeeDS aND NutS ✦
66 Chapter 7 93 Chapter 10
Chia: Aztec Warrior Superfood Sacha inchi: Omega-3 Power Seed
75 Chapter 8 102 Chapter 11
Hemp: The Heart-Healthy Superfood Coconut: The Super Fat
84 Chapter 9
Flax: Brain-Boosting Super Seed
part 3
✦ SuPeR PLaNtS ✦
114 Chapter 12 159 Chapter 17
Kale: The Mega Flavonoid Super Green Maca: The Peruvian Super Plant
123 Chapter 13 168 Chapter 18
Spirulina: Nature’s Detoxifier Yacon: Low-Glycemic Sweetener
and Digestive Aid
132 Chapter 14
Chlorella: The Vitality Plant 177 Chapter 19
Bee Pollen: The Allergy Aid
141 Chapter 15
Wheatgrass: The Oxidative Stress Buster 186 Chapter 20
aloe Vera: Skin Soother and Tummy Tamer
150 Chapter 16
aFa: Blue-Green Algae:
The Immune-Boosting Energizer
197 resources / 198 references / 203 index / 208 aBout the author
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INTRODUCTION
What Makes
superfoods super?
Goji, hemp, chia, flax, maca, cacao, wheatgrass! Ever One system of measurement used to determine
wonder how or why these foods and others have nutrient density is the Aggregate Nutrient Density
received the esteemed “super” status when foods you Index, or ANDI. Joel Fuhrman, MD, author of Eat for
would think are outrageously healthy don’t receive Health, developed the ANDI in the late 1990s and later
such recognition? You’re not alone. Many of those revised it in 2012. The ANDI evaluates twenty-three
interested in superfoods are scratching their heads different nutrients within a single food, including
despite having heard common explanations such as antioxidants, minerals, vitamins, amino acids, and
these superfoods are nutrient-rich and considered essential fatty acids. It then rates the food on a num-
to be especially beneficial for health and well-being. bered scale from least (ANDI 0) to most (ANDI 1,000)
Many people still don’t understand what it takes nutritious. To demonstrate the density of a superfood
for these particular foods to receive such credit. compared to a non-super yet still healthy food, kale has
I promise you, it’s not because of an A-list celebrity an ANDI rating of 1,000 whereas a carrot has a rating
fan base or that these foods are considered fashion- of 336. Foods lacking in nutrition, such as graham
able at the moment. There are legitimate reasons for crackers and soda, only score in the single digits.
them being labeled superfoods. Another system of measurement used by
nutrition experts to classify foods is the Oxygen
Superfood Stardom Radical Absorbance Capacity system, or ORAC.
Gained from n utrient ORAC measures a food’s ability to repel free radicals,
denSity a result of antioxidant activity. The higher the ORAC
The foremost reason a food is considered a super- value, the greater the activity. To give you an idea
food is because of nutrient density, which is the of the kind of antioxidant power a superfood must
percentage of nutrients in a food compared to the demonstrate for it to be identified as such, an orange
number of calories. In the case of superfoods, the has an ORAC value of 3,000. Cherries weigh in at
nutrient-to-calorie ratio falls disproportionately in 3,700, blueberries at 6,500, but the goji berry, a well-
favor of the nutrients, especially when compared to known superfood, tops the charts at an ORAC value of
other healthy foods. 25,000! Staggering, don’t you think?
6 Superfood JuiceS & SmoothieS
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SuperfoodS and foodS of o ur ancient
ph Balance anceStorS—SuperfoodS
In addition to their nutrient density, superfoods pro- of today
mote pH balance in the body. The term “pH,” which Nearly all superfoods that seem to have been recently
stands for “potential of hydrogen,” is a measurement discovered actually date back thousands of years.
of relative acidity and alkalinity; the body needs a bal- Goji berries, for example, have been cultivated and
ance of both for optimal health. The pH scale ranges revered as promoting longevity among Asian cultures
from 0 to 14, with the acidic range being 0 to 6.9 and for more than three thousand years. South Americans
7.1 to 14 considered alkaline. A measurement of 7 is have used chia and maca to stimulate energy levels,
considered neutral. boost endurance, and promote a healthy sex drive
If our pH deviates too much from the ideal range since the days of the Incan and Aztec warriors.
of 7.35 to 7.45, our bodily systems begin to break Ancient inhabitants around the globe did not have
down and we may begin to experience symptoms of the luxury of growing any food they wanted. Food
inflammatory disease. In addition, as you will learn was scarce, and people had to make do with their
in the chapters that follow, diseased cells of any kind limited selection. That meant the few foods they could
cannot thrive in an alkaline environment, and nearly grow and consume had to contain the highest nutri-
all degenerative illnesses such as cancer, heart dis- tive value possible. They needed their limited food
ease, and arthritis are associated with elevated acid supply to deliver all essential nutrients that support
levels in the body. optimum health, strength, endurance, and vitality.
The foods we eat greatly influence changes in In addition, the food they cultivated needed to
our pH levels. This is why it is essential we eat the withstand the harshest of conditions, be it icy winter
most nutrient-dense foods possible, with a greater storms or extremely high elevations, such as in the
percentage of those being alkalinizing. The Western Himalayas or the Andes. Many of the foods they grew
diet, for example, is considered highly acidic. But not were hearty, resilient, deeply nourishing, and have
all foods that seem acidic are, and you don’t want to been on our planet for thousands of years. The staple
avoid them. Lemons are a great example of this. They foods of our ancient ancestors are the superfoods of
taste acidic; however, when they meet enzymes in our our modern day, and how lucky we are to have such
body, they produce an alkalinizing effect on our pH convenient access to them. Feel inspired to incorpo-
levels. There are many resources online, one of which rate them into your diet? Good! It’s time to try out
I have shared on page 197, which chart the acidity twenty of my all-time favorites!
and alkalinity of different foods.
7 introduction
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PART 1
super
fruits
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