A Smoothie for Harmonizing, Revitalizing, Lightly Detoxifying the body in a colder season.
We know that Solar Plexus has strong connection with yellowish colored food. Leafy greens and leaves has a positive impact to the whole chakra system. I used yellow fruits and liquids, combined with leafy greens.
If you are “Working with the mind”, you need more liquids than usual.
Why? Because you can use your mind’s full (100%) potential without a need to use your energy for digestion. The right nutritious liquids and fluids will be absorbed instantly and will provide in the morning the right nutrients.
Very tasty and nutritious.
For one person we need:
– 1 banana
– 1/2 apple
– 1/2 mango
– 1 piece leafy green celery/green celery strain
– a few leaves of spinach and or other other green leaves
With a little water or Red Reishi / Ganoderma Lucidum tea, put into a blender and mix well.
Let’s see the ingredients
A whole food for body and mind. Contains almost every nutrient we need. Minerals like, potassium (in 1 banana about 9%), magnesium, calcium, iron, chromium, copper, zinc.
It helps in fatigue prevention and mental chillness. Provides to the body energy and vitamins like B6, Vitamin C, Vitamin A.
This super-fruit contains fiber, protein, carbohydrates, pectin and lots of antioxidants.
It is good for your heart, kidney and to all organs body cells.
Contains potassium, B vitamins(B1, B2, B6), Vitamin E, Vitamin A, Vitamin C, fibers, carbohydrates, pectin and it may help in inflammations, bone health, stomach problems.
Full of vitamins and minerals, low in calories and tasty!
Mangoes contains vitamin E, A, C, B minerals like Ca, zinc, iron. It is good for your gut, stomach problems, full of enzymes and may boost immune system. Also helps in weight loss.
Leafy Green celery:
Full of antioxidants and folate and cleanse the blood. Has high amount of vitamin C and iron, full of digestive enzymes may help in digestion problems.
Excellent source of vitamin K, A and C, also contains higher amount of manganese, magnesium and folate.
Has wide range of health benefits such as eye health, mental health and a help in neurological problems, helps in bone mineralization and strengthening the muscles. For those people who are doing exercises is highly recommended, for beginners, before exercise you may start to eat daily, more weeks in advance.
Red Reishi/Ganoderma Lucidum Tea – a natural source of Super Oxide Dismutase (SOD), a powerful antioxidant which has in the chemical component Ca, Potassium, Iron, Vitamin C, Vitamin B3.
Reishi itself contains:
POLYSACCHARIDES: Strengthens immune system. Balances sugar level in the blood system. Controls destruction of cells. Eliminates toxins.
ORGANIC GERMANIUM: Increases oxygen level in the blood stream. Reduces fatigue. Strengthens the immune system. Increases body’s metabolism.
VITAMINS: Plays an essential role in the physiological process and body’s metabolism.
MINERALS: Helps maintain good health. Plays an important role in the physiological process and reconstruction of body tissues.
PROTEINS: Builds new cells and restores damaged tissues needed in the production of enzyme, antibodies, hemoglobin and hormones.
TRITERPENES: Lower blood cholesterol, anti-oxidant, normalizes hormones, anti-hypertensive.
ADENOSINES: Strengthen the nerves and brain functions, improves blood flow and circulation.
“Ganoderma Lucidum proponents claim that it bears the characteristics of a preventative adaptogen which serves to improve general health and body functions with no side-effects. Ginseng is currently more widely-used as an adaptogen in Western medicine than Ganoderma, but both are categorized in traditional Chinese medicine texts as supplements with the greatest potential for medical efficacy.” (Japan Reishi Association)
Gao Y, et al. Effects of ganopoly (a Ganoderma lucidum polysaccharide extract) on the immune functions in advanced-stage cancer patients. Immunol Invest. 2003 Aug;32(3):201-15.
Wachtel-Galor S, et al. Ganoderma lucidum (‘Lingzhi’); acute and short-term biomarker response to supplementation. Int J Food Sci Nutr. 2004 Feb;55(1):75-83.