Roxanne's Fine Cuisine - Living Foods: Unique Ingredients

Goji Berries

Antioxidant rich. They contain 19 amino acids including the 8 essential amino acids.

They have 21 trace minerals including zinc, calcium, germanium, iron, selenium and phosphorus.

Contain B vitamins (B1, B2, B6).

Have more Beta-carotene than carrots (which converts to vitamin A) and has a complete spectrum of antioxidants.

Have vitamin E which is almost unheard of in fruits.

Have 500 times more Vitamin C by weight than oranges.

They contain the anti-inflammatory agent beta-sitosterol which is thought to lower cholesterol and takes care of sexual health.

They have essential fatty acids, such as omega 6 and linoleic acid.

Pumpkin Seeds

Pumpkin seeds are a very good source of the minerals phosphorous, magnesium and manganese. They are also a good source of other minerals including zinc, iron and copper.
In addition, pumpkin seeds are a good source of protein and vitamin K.
Pumpkin seeds are rich in the amino acids alanin, glycine and glutamic acid, and also contain high amounts of zinc.

Chia

Chia was an ancient food source of the Aztecs, as well as a staple food source for Native American peoples for centuries.

In most of these cultures, Chia was a staple food considered to be sacred, and was consumed specifically for greater energy by runners, warriors, and athletes.

Known as the running food, its use as a high-energy endurance food has been recorded as far back as the ancient Aztecs. It was said the Aztec warriors subsisted on the Chia seed during the conquests because of its ability to prolong hydration and retain electrolytes in the body, and the nutrition chai provides.

Chia is a rich source of calcium. It contains the important mineral boron, which acts as catalyst for the absorption and utilization of the calcium by the body.

Has more dietary fiber than any other food.

Richest whole food source of Omega-3 and Omega-6 fatty acids.

Six times more calcium than whole milk (gram for gram)

Three times more Iron than spinach (gram for gram)

Fifteen times more magnesium than broccoli (gram for gram)

More potassium than a banana (gram for gram)

Mesquite

Mesquite is a traditional Native American food produced by gathering ripened seed pods from the mesquite tree and then grinding them into a flour.

Mesquite is high in protein and fiber.

It’s a good source of manganese, potassium, and zinc

Maca

Maca is an indigenous plant of the Peruvian and Bolivian highlands in the Andes Mountains. Native Peruvians have cultivated the plant for centuries using the root as a food staple. The plant grows best at high altitudes (above 11,000 feet) and in poor soils. Scientists believe this somehow contributes to its effects. It resembles a radish or turnip.

Maca is a powerful adaptogen, which means it has the ability to balance and stabilize the body’s systems. As an adaptogen maca can provide more energy if it is needed, but if it is not, it will not over-stimulate.

It is a good source of calcium, phosphorus, vitamins B1 and B12, all of which work beneficially on the nervous system.

Maca contains important nutrients including amino acids and fatty acids.

Inca Berries

The Inca berry, or Goldenberry as it is variously called, grows on a small shrub, one to three feet in height. The shrub is native to Brazil and over time it spread to the highlands of Chile and Peru, thriving in warm, full-sun conditions with adequate rainfall. Because it is very adaptable, it is found in temperate climates around the world and has the potential to be cultivated on currently unused, degraded farmland. Its small, cream-colored flowers produce a small yellowish-orange, edible fruit -- the Inca berry -- which is similar to a cherry tomato in appearance, has a pleasant, tangy flavor, contains many tiny seeds, and is loaded with nutrients.

Inca/golden berries are a good source of bioflavinoids. They are high in phosphorous and vitamins A, C, B1, B2, B6 and B12. For a fruit, they also have a high protein content of 16%.

Irish Moss

A variety of seaweed. The carageenan found in Irish Moss is used by the mainstream food industry to make jellies, ice creams, dressings and other foods!

Irish Moss is an excellent source of minerals. This almost-tasteless seaweed is loaded with life-enhancing nutrients such as sulphur compounds, protein, iodine, bromine, beta-carotene, calcium, iron, magnesium, manganese, phosphorus, potassium, selenium, zinc, pectin, B-vitamins and vitamin C.

Notably absent from a vegetarian diet, sulphur-containing amino acids, such as taurine, are abundant in Irish moss, more so than in any other type of seaweed!

Agave

The raw agave juice is regularly harvested from living plants by Indian peoples native to central Mexico. To do so, they must slice off the top of the plant and hollow out its core. Then the plant is capped with a stone. The pineapple shaped agave plant secretes its nectar into the center of the plant rather than into flowers like most plants do. It collects in the hollow center for several days, after which the milky white "juice" is removed by ladle, one plant at a time. In a way it is similar to tapping a tree for maple syrup collection.

It tastes like a cross between honey and maple syrup.

Because of its low glycemic index it is acceptable for people with diabetes and hyperglycemia.