Green foods owe most of their health-enhancing properties to their high-concentrations of chlorophyll, the green pigment that supports the growth of plants.
Chlorophyll helps ward off colds, prevent inflammation, and treat inner-ear infections and that it is an effective agent for detoxification, deodorizing, and enhanced wound healing.
Recipes: (Serves 4)
6 green tomatoes
1 medium green pepper
1 small cucumber
1 garlic clove
4 tbsp olive oil
2 tbsp white wine vinegar
pinch of salt
pinch of ground cumin
225 g alfalfa sprouts
2 spring onions
150 ml dry white wine
3 tbsp iced water
Method :
Skin the tomatoes and chop them roughly. Mince the tomatoes, green pepper and unpeeled cucumber, or chop them finely in a food processor. Mix the vegetables with crushed garlic, oil, vinegar, salt and cumin. Chop the alfalfa sprouts and spring onion and mix into the tomato mixture. Chill for 2 hours. Just before serving, stir in the wine and iced water. If liked, garnish with some chopped fresh herbs, or small cubes of toasted bread.
A unusual chilled summer soup, similar to the Spanish gazpacho which makes the best of alfalfa sprouts.
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