If you’ve been following me for a while now, you may have noticed I like to eat my greens. I try to find ways to incorporate different greens into my diet and this chlorella milk is perfect for that.
Chlorella is rich in beta-carotene, the antioxidant form of vitamin A. You may be familiar with beta-carotene as an important nutrient for eye health, but it’s also an important nutrient for the skin because it may help inhibit sun damage and regulates collagen and healthy skin cell production. Low levels of vitamin A have been linked to acne, which suggests beta-carotene from whole food sources, such as chlorella, may be a helpful natural remedy for clear skin.
Chlorella is also one of the only plant foods that offers a highly absorbable form of vitamin B12. B12 is mostly found in animal products such as meat, eggs and poultry. While some plant foods contain small amounts of B12, most aren’t efficiently absorbed. This makes chlorella an amazing green superfood for those who follow a vegan or vegetarian diet, as one serving of chlorella offers 100% of the daily recommended value of B12— and a form your body can actually use!
Another unique benefit of chlorella is that it contains a nutrient that cannot be found in any other food on the planet.
This nutrient is called Chlorella Growth Factor, or CGF. Chlorella Growth Factor allows chlorella to multiply by 4 every 24 hours. Now, that’s a remarkable benefit in the plant kingdom, but how does that benefit your body?
When we ingest CGF, these “growth factor” benefits transfer to our internal health, and help our cells repair and regenerate. Found in Chlorella Growth Factor are the nucleic acids, RNA and DNA, which may help promote healthier cells, increased energy, improved skin health, cognitive function and a stronger immune system.
Give this creamy protein and mineral rich milk a try. It’s vegan, raw, gluten free, dairy free, and paleo.
- 2 tablespoons chlorella, organic and powdered
- 2 cups filtered water
- ½ cup cashews, raw
- ½ cup almonds, raw
- 3 dates, pitted
- ½ teaspoon vanilla extract
- pinch of sea salt
- Soak the cashews and almonds for at least 2 hours in water, discard the water after soaking.
- Blend all the ingredients in a blender until smooth.
- Chill before enjoying.
- Shake well before serving if it’s been stored or a quick reblend will help.
- Keeps for 2-3 days in the fridge.
A couple variations
- Try adding 1-2 tablespoons of good quality cocoa or carob powder to create a chocolate milk
- Lower in sugar option: use stevia to taste instead of dates
- Higher protein option: add a scoop of your favorite protein powder, shake well.
- Mineral and protein boost: add double the amount of chlorella, which will also make this richer in color