Wanderlust Energy Greens

Arthrospira platensis

Is a type of microscopic bacteria called cyanobacterium grown in both fresh and salt water and is often referred to as blue-green algae. The botanical name, Arthrospira, originates from the Latin word for ‘helix’, or ‘spiral’, referring to the spiral nature of its filaments. Coined a green superfood, it is packed with a high concentration of vitamins, minerals and antioxidants.

Traditionally:
With a history of human consumption dating back to the Aztec period, Spirulina is one of the oldest life forms on Earth.

In fact, this simple life – form is partly responsible for the Great Oxidation Event, where scientists believe it was producing oxygen in the planet’s atmosphere billions of years ago, which triggered the evolution of complex life. Its oxygen production allowed the planet’s originating life forms to begin and develop.

Chlorella pyrenoidosa

A unicellular green alga belonging to the genus Chlorella, it is grown via photosynthesis in open freshwater habitats. It’s a close cousin to the saltwater-sourced Spirulina. There are more than a hundred Chlorella species and known for its nutrient rich properties and as a plant-derived source of iron.

Medicago sativa

Alfalfa is native to South and Central Asia but has since been grown throughout the world for centuries. It is a member of the Legume family and is also considered as a herb.

Its root nodules contain bacteria with the ability to fix nitrogen, producing a high-protein feed regardless of available nitrogen in the soil. Many legumes have this ability. Alfalfa can develop a deep root system due to their taproots that can reach to at least two metres into the ground.

The plant is best known as an agricultural product for livestock or cover cropping, but in recent years its high nutritional value has brought attention to its use for humans. Many people eat the sprouted seed of Alfalfa.

Triticum aestivum

Wheat grass, also known as nutritional grass or more commonly referred to as cereal grass, is the young green plant that eventually matures into cereal grain. The grass is not the grains of the plant and consequently are gluten free, unlike the wheat grain. Wheat grass is recognised by its brilliant emerald – green hues.

Before ‘jointing’ (when the seed head forms in the stem of the plant) the plant is known to be at its highest nutrient period, or at the nutritional peak. It is at this time that the shoots are harvested for human consumption, either dried at body temperature and powdered, or picked fresh to juice.

Hordeum vulgare

Barley grass, also known as nutritional grass or more commonly referred to as cereal grass, is the young green plant that eventually matures into cereal grain. The grass is not the grains of the plant and consequently are gluten free, unlike the barley grain. Barley grass is recognised by its brilliant emerald – green hues.

Before ‘jointing’ (when the seed head forms in the stem of the plant), the plant is known to be at its highest nutrient period, or at the nutritional peak. It is at this time that the shoots are harvested for human consumption, dried at body temperature, and powdered.

The nutrient profiles of green cereal plants change quickly as they grow. As the plant grows, the chlorophyll, protein and vitamin content of cereal grasses declines sharply, and the level of cellulose (indigestible fibre) increases.