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Kale (Brassica oleracea acephala) is a member of the Brassica family which includes other cool weather vegetables like broccoli, cauliflower, brussels sprouts and cabbage. Grown for its edible leaves, which are typically light green to dark green or purple, kale’s leaves stand upright and are not packed tight into a head like cabbage leaves, which is why it is called ‘acephala’, meaning headless in Greek. One of the most nutrient-dense foods available, Kale is an excellent source of vitamins C and K, potassium, iron, copper and manganese. It is a good source of vitamin E, several B vitamins, calcium, magnesium, phosphorus, amino acids and dietary fiber, and also contains some alpha-linolenic acid (ALA), an omega-3 essential fatty acid. Kale is also a very good source of numerous plant compounds like chlorophyll, the carotenoids lutein and zeaxanthin, flavonoids like kaempferol and quercetin, and glucosinolates, which are broken down into biologically active compounds such as indoles like indole-3- carbinol, and isothiocyanates like sulforaphane.

Green Balance Alkalizing Blend® (organic) is a synergistic green formula of concentrated superfoods that can assist with mineral replenishment, provide optimal support for the body, and help the body to maintain a healthy pH balance.

Rice bran contains essential amino acids, dietary fiber, fatty acids and trace elements while the germ is rich in vitamins, minerals and unsaturated oils.

More than two hundred compounds have been identified in turmeric, with the most significant bioactive compounds being fat soluble polyphenolic pigments called curcuminoids, which are responsible for turmeric’s distinctive orange-yellow hue. Curcumin is considered the principal curcuminoid.

Maca is an adaptogen also known as Peruvian Ginseng. Dried maca is rich in amino acids and lipids, and contains several secondary metabolites which are only found in the maca plant; macaridine, macaene, macamides and maca alkaloids.

Coconut water is rich in natural electrolytes, especially magnesium and potassium, and is a rich source of cytokinins, plant hormones that support cell growth.

Amaranth seeds are high in protein, especially lysine, an amino acid found in low quantities in grains. They contain various vitamins, minerals and phytonutrients (polyphenols, saponins, tannins, oxalates and phytosterols).

Spirulina Powder (organic) contains >60g of protein per 100g powder. Spirulina is rich in protein and phytonutrients like chlorophyll and carotenoids. It is a very good source of nucleic acids, essential fatty acids, complex carbohydrates, vitamins and minerals, and is one of the few plant sources of vitamin B12.

Wheatgrass is rich in amino acids, enzymes and a wide array of vitamins and minerals such as vitamins A, C, E, B vitamins, calcium, phosphorus, potassium, zinc, iron, selenium and magnesium. It also contains an abundance of phytochemicals including chlorophyll, phenolic compounds, flavonoids, alkaloids, glycosides and more.

Pomegranate’s ruby red color is a result of its rich content of anthocyanins. It also contains ellagitannin compounds and is good source of dietary fiber, and several vitamins and minerals.

Hemp seeds contain high-quality easily digestible protein, comprising 20 amino acids, including branched-chain amino acids and the nine essential amino acids. They are rich in fiber as well as omega-6 and omega-3 essential fatty acids at a healthy ratio of 3:1.

Ripe yellow bananas are a good source of potassium, manganese and phosphorus, and an excellent sou

Coconut water is rich in natural electrolytes, especially magnesium and potassium, and is a rich source of cytokinins, plant hormones that support cell growth.

Broccoli (Brassica oleracea italica) is an edible green plant belonging to the cabbage family. This cruciferous vegetable is best cultivated in cool weather and grows 18-30 inches tall. Both the stem and the large head of tight green flower buds can be consumed raw or cooked. Very low in fat and high in soluble fiber, broccoli provides protein and is packed with phytochemicals that include glucobrassicin, the carotenoids lutein, zeaxanthin and beta-carotene, and the flavonoid kaempferol. Broccoli also contains glucoraphanin (the precursor to sulforaphane) and Indole-3-carbinol. It has a high level of folate and calcium, and is a good source of potassium, vitamin C and pyridoxine. Broccoli sprouts, closely resembling alfalfa sprouts, are reported to contain 10-100 times the amount of glucoraphanin than full-grown broccoli and also contain a rich supply of Vitamin K, but less beta-carotene and vitamin C than full-grown broccoli.

Pumpkin seeds are a rich source of protein, fatty acids, fiber, vitamin and minerals, and phytonutrients like phytosterols, tocopherols and carotenoids.

Hemp seeds are rich in omega-6 and omega-3 essential fatty acids at a healthy ratio of 3:1.

Carrots are well-known for their high beta-carotene content and are also a very good source of dietary fiber, vitamin K and potassium, as well as containing an array of vitamins and minerals.

Yellow peas contain all 9 essential amino acids, with exceptional levels of lysine and arginine. They also contain phytonutrients such as flavanols, phenolic acids, carotenoids, saponins, coumestrol and β-sitosterol.

Noni fruit is a rich source of carbohydrates, especially polysaccharides, as well as containing abundant phytonutrients like iridoids, flavonoids, scopoletin, anthraquinones, lignans and phytosterols like beta-sitosterol.

Coconuts are rich in healthy fatty acids (including medium-chain triglycerides) and phytosterols, and a good source of vitamins, minerals and amino acids.

Rich in antioxidants, apples contain quercetin, chlorogenic acid, procyanidin and catechin, and they are a good source of pectin, a soluble dietary fiber.

MCTs are easily digested. Unlike other fats, when MCTs are processed in the body they go straight from the gut to the liver, where they are rapidly converted into ketones to provide energy to the body. Preliminary studies suggest C8 is the most metabolically active medium-chain fatty acid, most easily converted to energy in the body, although more studies are needed.

Beet root is an excellent source of betalains, especially betacyanins, which are responsible for the color of red beets. They are also a rich source of dietary nitrates.