Restore your gut health – with this unique fermented
green smoothie shot blend!
The best Greens Smoothie formula currently available.
Green Smoothie Shot is a fermented greens blend, unique to SuperFoodies. The Green Smoothie Shot is formulated to address gut health to enhance maximum nutrient absorption from your food. If we can help our digestive systems to work more efficiently, free from the stress of bacterial imbalances, then we will get better nutrition from our food. We will also feel more comfortable and have more energy.
We have used only certified organic ingredients in the Green Smoothie Shot: chick peas, rice, mung beans, red lentils, barley grass, wheat grass, alfalfa grass, spirulina, beetroot, alfalfa seed, molasses & agave. The cereal grasses of barley, wheat and alfalfa are the young plants that produce grains when they mature but while they are grasses they are at their nutritional peak, this is when they are harvested. In addition to high nutrient content, cereal grasses offer unique digestive enzymes not available in such concentration in other foods. The selected grains and sweeteners are necessary in this Green Smoothie Shot formula for the fermentation process.
Health Benefits of the Green Smoothie Shot
The Green Smoothie Shot contains lactobacillus cultures, beneficial bacteria, vitamins, amino acids, essential fatty acids and enzymes. It is naturally probiotic thanks to the fermentation process the ingredients are exposed to with no short cuts and no modern additives. Fermented foods are becoming the ‘stars’ in supporting optimum gut health.
Many other health benefits of fermented foods like the Green Smoothie Shot are currently being researched and scrutinized closely.
Green Smoothie Shot Serving Suggestions
Add 2 tsp. to your green smoothie, sprinkle on your cereal, or simply mix with water and take as a Shot. The Green Smoothie shot will set up your digestive system for the day allowing better absorption of available nutrients.
|Serving Size 5g|
|Per Serve||Per 100g|
More Green Smoothie Shot Ingredient information and health benefits
Alfalfa Grass (Medicago sativa)
Alfalfa Grass is a true protein rich super food. It is complete with vitamins A, B, C, D, E, F, calcium, magnesium, phosphorous, potassium and numerous trace elements.
Barley Grass (Hordeum vulgare)
Barley grass is one of the green grasses. Astounding amounts of vitamins and minerals are found in green barley leaves. The leaves have an ability to absorb nutrients from the soil. When barley leaves are 12-14 inches high, they contain many vitamins, minerals, and proteins necessary for the human diet, plus chlorophyll. These are easily assimilated throughout the digestive tract, giving our body’s instant access to vital nutrients. These include potassium, calcium, magnesium, iron, copper, phosphorus, manganese, zinc, beta carotene, B1, B2, B6, C, folic acid, and pantothenic acid. Indeed, green barley juice contains 11 times the calcium in cows’ milk, nearly 5 times the iron in spinach, 7 times the vitamin C in oranges, and 80 mg of vitamin B12 per hundred grams.
Wheat Grass (Triticum aestivum syn. T. vulgare)
Scientific research shows that young barley and wheat leaves, when harvested just prior to stem growth, can provide a potent and balanced source of nutrition. Wheat grass is particularly nutritious, with a high concentration of vitamins, minerals, protein, enzymes, chlorophyll, and mucopolysaccharides.
Spirulina is a blue-green algae which grows on the surface of alkaline lakes. Extensive research has shown it to be a truly remarkable food source with its phenomenally high protein content and rich reserves of many vital nutrients – including vitamin B12.
This blue-green algae is so small that it needs a microscope to see the spring-shaped filaments just a millimetre long and only one cell wide. It was found on analysis to be the richest natural source of protein yet discovered. Spirulina has a higher proportion of protein than yeast (35%), fish and lean meat (18-20%), or even dried egg (45%).
Beetroot is classified as Beta vulgaris.
Beetroot evolved from the wild sea-beet, a common seashore plant with a wide distribution in Europe and western Asia; the red beetroot was cultivated by the Romans. Commonly known as the garden beet, this firm, round root vegetable has leafy green tops, which are also edible and highly nutritious. The most common color for beets (called “beetroots” in the British Isles) is a garnet red.
Beetroot is a good source of folate. One cup of raw beets is high in carbohydrates and low in fat. It contains phosphorus, sodium, magnesium, calcium, iron, and potassium, as well as fiber, vitamins A and C, niacin, folic acid, and biotin.
Chick Peas are classified as Cicer arietinum.
This is one of the world’s three most important pulses (the other two are Beans and Peas). It was domesticated in the Fertile Crescent of the Middle East together with wheat, barley, and other pulses, and possibly evolved from the wild C. reticulatum. The crop spread, probably reaching the Mediterranean area by 4000 BC and India by 2000 BC. In the sixteenth century it was taken to the New World by the Spaniards and Portuguese. Today the greatest production of the plant takes place in India, where it is the most important pulse, but there is also considerable production in the Middle East and Mediterranean countries. It is used in India to make ‘dhal’; in the Mediterranean area the cooked seeds plus sesame oil and other flavouring form a well-known side-dish – ‘hummus’.
A good source of manganese, it has useful amounts of iron, folate and vitamin E. Chickpeas are low in fat, high in complex carbohydrates, iron and calcium.
The lentil belongs to the family Papilionoideae. Red lentils are classified as Lens culinaris syn. L. esculenta.
Popular in parts of Europe and a staple throughout much of the Middle East and India, this tiny, lens-shaped pulse has long been used as a meat substitute. There are three main varieties of lentils. The French or European lentil, sold with the seed coat on, has a grayish-brown exterior and a creamy-yellow interior. The reddish-orange Egyptian or red lentil is smaller, rounder and sans seed coat. There’s also a yellow lentil. None of these varieties are used fresh but are dried as soon as they’re ripe.
Lentils have a fair amount of calcium and vitamins A and B, and are a good source of iron and phosphorus. High in soluble fibre and resistant starch.
Mung Beans are classified as Phaseolus mungo syn. Vigna radiata.
A small dried bean with yellow flesh and a skin that is normally green but sometimes yellow or black. Its most commonly used to grow bean sprouts. Mung beans are widely used in both China and India. Classified as Phaseolus aureus.
The average protein of Australian Mung Beans is 23% and the average carbohydrate content is 62%. Mung Beans are high in protein, contain the minerals calcium, iron, potassium and phosphorus and vitamins A, B complex and small amounts of C. Nutritionally this product resembles other members of the legume family.
Alfalfa (family: Leguminosae), the pea family, is a perennial flowering plant, Medicago sativa, also called lucerne.
Good source of vitamin B1, B2, Niacin, Calcium, iron, and is an excellent source of protein. Alfalfa seed has a percentage protein by weight of 35% as opposed to lean beef which has a 28% protein by weight.
After opening the Green Smoothie Shot, reseal and store in dry place away from sunlight.