Monthly Archives: June 2017

What’s so bad about whey protein?


we thought this recipe fascinating and thought we would to share it with you guys

Don’t Eat Whey Protein! What Protein Is Best?

As an advocate for a primarily plant-based diet, I can’t count how many times I’ve been asked, “But what about protein?”

Why Whey Protein is so bad for youI’ve written about the epic obsession Americans have with protein. It’s true that some people do feel better when they get more protein in their diet, and if you’re one of those who worry about not getting “enough” protein, you need to know why you shouldn’t ever use one of the most popular supplements ever manufactured:

whey protein.

It’s a byproduct (throwaway)

Whey Protein is a throwaway productWhey wasn’t originally considered to be food. It was a byproduct of dairy processing. Then the industry discovered they could gather that throwaway product, dry it, and market it as a nutrition product by touting its high protein content. (Which is probably the only good thing you can say about it.)

It’s a manufacturer’s dream—repurposing a waste byproduct to increase profit on the same process!

Through great marketing, and because the product has such low cost for the manufacturer, Americans now spend billions of dollars a year on whey protein products.

But…just because they’re selling us a lot of it doesn’t make it good for you!

It’s overly processed

Whey goes through many refining stages—sometimes up to 14 different processes—before it’s served up to you in a bag or a bar.

It’s a highly refined food, without any real redeeming qualities, and we already know that processing the heck out of any food causes the body to react negatively in a variety of ways.

Whey protein is also devoid of fiber, low in most micronutrients, is quite acidic, and may cause the human body to react by producing mucus, as it does, to flush out anything it doesn’t recognize as nutrition.

Many whey protein powders even contain food dyes like Yellow #5 (Tartrazine), which scientists have proven can negatively affect organs like the liver and kidneys, even at low doses.

It’s full of hormones, steroids, and antibiotics

Because whey is made from cow’s milk, consumers of it are getting high exposure to the steroids, hormones, and antibiotics fed to the cow.

Most whey proteins come from conventional cow’s milk. Now, some marketers are differentiating themselves by claiming that their whey protein is from cows in New Zealand, or from cows that aren’t fed Rbst hormone, or from cows that are organic.

Well, that’s certainly better than the hormone-, antibiotic-, and steroid-laden stuff most manufacturers sell, right?

Wrong.  No matter the source, any cow’s milk (and therefore, whey) still has all the problematic natural bovine hormones and proteins (different from those in human milk) that have been shown to cause inflammation, flare up auto-immune disease, trigger allergies, and possibly wreak havoc to insulin, long term.

These milk proteins have also been linked to cancer and heart disease by The China Study, the biggest piece of nutrition research ever undertaken.

You may be familiar with the findings by these Oxford and Cornell researchers, who also documented that subjects who didn’t eat milk proteins had much lower rates of cancer and other diseases.

Two Better Alternatives

Don’t get me wrong—I love protein. Who doesn’t want to maintain muscle mass and strength? Who doesn’t want to burn fat? Who doesn’t want to slow down the impact on their blood sugar, decrease the insulin reaction of, for instance, the fruit sugars in their green smoothie?

And protein powder is just so convenient for all those purposes and more. I use it, myself.  But let’s take whey protein off the table, shall we?

In fact, over the years, I’ve also rejected countless other protein powders as too processed, too junky, too gimmicky, or from dubious sources.

It’s why I’ve ended up making my own, where I know exactly what’s in them, what the processes are, and who has handled them.

Check out my video here, where I introduce you to the new lineup:

A protein punch from plants

GreenSmoothieGirl Plant Protein NaturalWe’ve just reformulated our plant-based protein powders, and just came out with two exciting, proprietary GreenSmoothieGirl formulas!

Plant Protein is a simple, unflavored blend with just three ingredients: organic pea protein, organic quinoa protein, and organic agave inulin. You’ll find that it mixes up better than our previous protein blend! The agave inulin, an insoluble fiber, doubles as a prebiotic and gives a hint of sweetness.

GreenSmoothieGirl Superfood Protein MealOur Superfood Protein Meal  is a great blend of pea and hemp proteins with incredible nutrients and vitamins from organic beets, broccoli, blueberries, spinach, and other fruits and veggies.

We boosted it with antioxidant-rich green tea extract and B vitamins for mood-stabilization and energy. Then we sweetened it with a bit of herbal stevia and lightly flavored it with vanilla.

It’s a fantastic addition to your green smoothie, or you can add it to water for an easy, yummy nutritious meal or snack.

How wonderful would it be to reach for a product with an ingredient list similar to what you grow in your garden, rather than one you have to Google to understand?

Bone Broth Protein

Are you ready for the cleanest, most delicious grass-fed bone broth protein anywhere?

I don’t eat very many animal products, but collagen-rich bone broth is a whole food that may be a missing link even for people like me who eat mostly plants.

The “skin” of your intestinal tract is so big, it would cover a tennis court. And nothing is better for the health of your skin than a clean version of bone broth. It’s a magic elixir not only for the skin you show the world, but for that internal “skin” as well.

The collagen in bone broth helps repair and maintain joints and tissues, while the gelatin and amino acids “heal and seal” your gut, promote bone, hair, and nail health, and quiet inflammation.

But it’s a hassle to find grass-fed beef bones, and boil it for hours. I tried it for a while, and it was a stinky drag.

GreenSmoothieGirl Bone Broth ProteinSo, I’m thrilled to bring you our brand-new GSG Bone Broth Protein powder, in Natural, Chocolate Shake, and Vanilla Shake!

The Natural version is pure bone broth protein with nothing added, and so neutral in taste that you can add protein to any food or beverage, without adding any flavor. It goes down easy by itself, too, in hot or cold water.

But let me tell you about the Vanilla Shake and Chocolate Shake flavors. Oh, my.

They are sweetened with all natural monk fruit, and these blends are so unbelievably yummy that we had to name them “shakes!” Because they literally taste like that.

They blend easily and are fabulous in just plain water–cold for a refreshing “shake,” or hot for a soothing, cozy “hot cocoa”-like treat at bedtime. Even kids will ask for more!

In today’s busy world, sometimes we need healthy shortcuts and clean protein sources. I pack a bag of both kinds of GreenSmoothieGirl protein powder to get me through long flights and trips where I’m on the move.

If I feel like a meal I’m eating is too high in carbs, I just add some of ANY of these proteins to water, shake it up, and drink it first.

Keep some in your purse or travel bag along with a blender bottle. This way, you’ll never have to be hungry, and you’ll always get outstanding nutrition.

Say “no way” to whey! There are much better, healthier options–try two or more of our brand-new proteins and get FREE SHIPPING on orders of $75 or more.



Amin, K.a., H. Abdel Hameid, and A.h. Abd Elsttar. “Effect of Food Azo Dyes Tartrazine and Carmoisine on Biochemical Parameters Related to Renal, Hepatic Function and Oxidative Stress Biomarkers in Young Male Rats.” Food and Chemical Toxicology 48.10 (2010): 2994-999. PubMed. Web. 13 Apr. 2017.

Campbell, T C, and Thomas M. Campbell. The China Study: The Most Comprehensive Study of Nutrition Ever Conducted and the Startling Implications for Diet, Weight Loss and Long-Term Health, 2006.

Northeast Organic Farming Association. “Guidelines for Organic Certification of Dairy Livestock.” Guidelines for Organic Certification of Dairy Livestock (2010): n. pag. United States Department of Agriculture. U.S. Department Of Agriculture’s Agricultural Marketing Service, National. Web. 13 Apr. 2017.

Porter, David. “WHO/FAO Release Independent Expert Report on Diet and Chronic Disease.” WHO. World Health Organization, n.d. Web. 13 Apr. 2017.

The post What’s so bad about whey protein? appeared first on GreenSmoothieGirl.

Vegan Gado-Gado Salad


we found this recipe fascinating and thought we would to share it with you

This post is sponsored by The Little Potato Company.

Vegan Gado Gado Salad -

Are you ready for fresh and hearty veggie-loaded meals? I am! Spring makes me crave fresh vegetables and copious amounts of peanut sauce. Since I’ve made my veggie spring rolls (and variations) too many times to count, I figured it was time to try something a little different. This Indonesian gado-gado-inspired salad is right up my alley.

Typically, gado-gado (which translates to mix-mix) is a hearty Indonesian salad with cooked and fresh vegetables (customized based on what’s available and in season), fried tempeh or tofu, hard-boiled eggs, plenty of rich peanut sauce, and toppings like ground peanuts, fried onion, and prawn crackers. All we have to do to veganize this tasty salad is remove the eggs and swap out the prawn crackers for rice crackers. How simple is that?

Vegan Gado Gado Salad -

Our version is heavy on the fresh veggies: shaved purple cabbage, thin-sliced cucumber and radish, julienned carrot, green onion, and cilantro (if you’ve got ’em, add some bean sprouts too.) In the cooked veggie department we’re using tender-skinned Fingerling potatoes (from The Little Potato Company) and blanched green beans. The Little Potato Company’s Fingerlings are perfection in this salad! Alongside protein-rich tempeh and peanut sauce, the Creamer potatoes add a certain “oomph” to this salad. Fingerlings have a wonderful tender-firm texture that’s ideal for salads. Little Potatoes do double duty as a comforting source of carbs and a vegetable chock-full of nutrients like potassium, iron, and vitamin C. They cook nice and quickly with no peeling necessary – that means extra fibre for you!

Vegan Gado Gado Salad -

The peanut sauce in this recipe is a little different from my usual go-to. Gado-gado peanut sauce uses ground peanuts, palm sugar, garlic, chilies, tamarind, lime juice, and salt. To save time, we’re using peanut butter, sambal + red curry paste (in place of the chilies),  and a food processor. Sadly I couldn’t get my hands on any tamarind locally, so that had to be left out. If you have some handy, use it! Tamarind adds a nice sweet and sour tang, so you may prefer to reduce the amount of coconut sugar and lime juice to compensate. This zippy, creamy sauce should be served warm. Be sure to taste and adjust the sauce to suit your preferences: sweeten it up with extra coconut sugar,  or make it zippier with an extra squeeze of lime.

Vegan Gado Gado Salad -

This is a great build-your-own-bowl meal. The amount of each vegetable can be adjusted however you like (you’ll want a total of at least 4 cups of veggies – not including the potatoes). For an extra satisfying meal, add a scoop of brown rice. The peanut dressing recipe makes enough for about 4 large bowls. After you’ve assembled your bowl, top it with fried onion, crushed salted peanuts, and a squeeze of lime. Hello veggie heaven!

Vegan Gado Gado Salad -

The Little Potato Company - The Creamer of the cropThis post is sponsored by The Little Potato Company.
We love them for their commitment to simple, healthy whole foods like their delicious Creamer potatoes. Thanks for supporting the brands that support I Love Vegan!
Learn more about why we love Little Potatoes at

Vegan Gado-Gado Salad

Prep 30 mins

Cook 15 mins

Total 45 mins

Author Brittany

Yield 4 bowls

This Indonesian gado-gado inspired salad bowl is loaded with healthy fresh and cooked veggies, protein-rich tempeh, and a delicious zippy peanut sauce. Hello veggie heaven!


Gado-Gado Salad

  • 1 cup shaved purple cabbage
  • 1/2 cucumber, thinly sliced
  • 6 radishes, thinly sliced
  • 1 carrot, julienned
  • 3 stalks green onion, sliced
  • 1 lb of The Little Potato Company’s Fingerling Creamer potatoes
  • 1/2 cup green beans
  • 1 1/3 cups cubed tempeh
  • vegetable oil, for frying
  • handful cilantro (optional)
  • 2/3 cup dry roasted salted peanuts, crushed
  • salted rice crackers
  • fresh lime juice, to taste
  • salt, to taste

Peanut Sauce

  • 1/4 cup + 2 tbsp natural peanut butter
  • 2 cloves garlic
  • 3 tbsp coconut sugar
  • 1/2 tsp red curry paste
  • 1 1/2 tbsp sambal
  • 1/4 cup + 2 tbsp coconut milk
  • 2 tbsp fresh lime juice
  • 2 1/2 tbsp soy sauce
  • 2 tbsp water
  • pinch salt
  • 1/4 cup dry roasted salted peanuts


Prep all vegetables.

Add The Little Potato Company’s Fingerlings to a pot of boiling water and cook for 12 minutes. Add the green beans and continue cooking for another 3 minutes. Strain and rinse under cold water to chill. Halve the Fingerlings lengthwise. Set aside.

In a frying pan, heat vegetable oil over medium-high heat. Add the cubed tempeh, season with pinch or two of salt, and cook until tempeh is golden brown and crisp and all sides. Set aside.

Assemble bowls: Divide potatoes and tempeh evenly between bowls. Add desired veggies. Sprinkle with salt. Top with warm peanut sauce, green onion, cilantro, crushed peanuts, rice crackers, and lime juice.

Peanut Sauce

In a food processor, combine peanut butter, garlic, coconut sugar, red curry paste, and sambal. Process well. Add coconut milk, fresh lime juice, soy sauce, water, and salt. Process until smooth. Add the peanuts and process just enough to break them um but not purée them. Warm gently (in microwave or double boiler) before serving.

Courses Lunch, Dinner

Cuisine Vegan

What Are Anti-Nutrients, And Should You Worry About Them In Your Food?


I thought this recipe interesting and wanted to share it with our fans

What are Anti-Nutrients, and should you worry about them in your food?

One of the most confusing controversies in the world of health and nutrition is the debate about ANTI-NUTRIENTS.

For example, hot issues about Anti-Nutrients include but are not limited to these compounds…

  • Grains have PHYTATES.
  • Spinach has OXALATES.
  • Apple seeds have CYANIDE.
  • Legumes have PURINES and LECTINS.
  • Broccoli and cabbage have GOITROGENS.

Recent scare tactics about these “anti-nutrients” originate primarily from reductionistic thinking, circulated on the internet by a few “experts” theorizing. The sad consequence is that many consumers fear the most nutritious whole foods in the world.

While reports that all grains, legumes, and many fruits and vegetables contain anti-nutrients are true, the demonizing of these whole foods as dangerous is evidence that you aren’t being told the whole story.

No one addresses this issue more logically than my friend Jim Simmons, whose book Original Fast Foods I highly recommend. During an email exchange I had with Jim, he wrote:

“Research now supports the idea that anti-nutrients are nature’s way of helping us to be more intuitive in our eating patterns. For instance, some spinach is really good for you, but as you consume too much, the level of oxalates will build up in your bloodstream to a point that a signal will be sent to your brain and then a signal is sent from the brain to your endocrine system.

“The long and the short is, you will lose your appetite for spinach until the level of oxalates drop sufficient that your taste for spinach is turned back on….don’t get too complicated in your eating habits.”

Anti-nutrients are in most, if not all, whole foods. This does not mean they are bad, scary, or to be avoided.

In fact, avoiding the very foods that contain anti-nutrients will put your disease risk through the roof. They happen to also be the foods highest in fiber, micronutrients, and all disease-preventative compounds. Synergistically, the hundreds of phytonutrients, vitamins, minerals and enzymes in the same foods that contain goitrogens or oxalates, keep you slim, healthy, and clear-thinking till you’re old.

Anti-nutrients, as they are popularly referred to, possibly poorly named, serve an important purpose in the overall chemistry of the plant and in its delivery of phytonutrients to your body.


Science actually knows very little about these anti-nutrients that some say rob your body of minerals, causing unnecessary fear among consumers in the past decade.

What Are Anti-Nutrients, And Should You Worry About Them In Your Food?Phytic acid is found naturally (in varying degrees) in most grains, seeds, legumes, and nuts, but our bodies don’t produce the enzyme to metabolize and absorb it.

Phytates can react with certain minerals (like iron, calcium, magnesium, and zinc), and some carbs and proteins, binding to them and making them less available for our bodies to use. (1) This is why the Paleo diet community, in particular, has demonized them as harmful.

However, research doesn’t support avoiding phytates. In fact, evidence is clear that they are, in fact, helpful and important, particularly as a defense against kidney stones (by absorbing excess calcium), lowering cholesterol, (2)  as an antioxidant, (3) and even protecting against cancer. (4)

In many cases, it is the very quality of binding to excess minerals that makes phytic acid beneficial.

And if you’re still worried about phytates, it’s easy to neutralize them in your legumes, seeds, and grains–soaking or sprouting them for a few hours or overnight activates the enzymes that break down phytates.


The “Eat Right for Your Blood Type” and Paleo movements are responsible for the panic over lectins, which are proteins in raw grains and legumes that help cells stick together. Lectins have been blamed for causing a host of health issues, particularly leaky gut and autoimmune disease.

But, as with phytates, lectins are neutralized with soaking, sprouting, and cooking.  It’s almost unheard of to eat legumes like kidney or pinto beans in their raw state, which is when lectins are active.

And, as with phytates, the risks of eliminating grains and legumes from the diet for fear of easily-managed “anti-nutrients” are far worse than the anti-nutrients themselves for the vast majority of us.

In his book How Not To Die, Dr. Michael Greger documents thousands of studies proving that the healthiest people on the planet consume grains, legumes, and other plant foods.

Speaking of grains and legumes in particular (the food groups most associated with lectins), he cited the recommendation of nine independent research teams analyzing half a million studies–to eat whole grains and/or legumes with every meal for cancer prevention. (5)  Every meal.

In a recent podcast interview I did with Joel Fuhrman, MD, author of Eat to Live and three other New York Times bestsellers, he explained that residuals of legumes attach to the villi in our stomach, and are our top defense against gut disease. And that the anti-lectin fear-mongering is nothing more nor less than a fad.

Eat your quinoa and pinto beans, folks!


These compounds are associated with protein and are ubiquitous in our cells and most foods. Moderately high purine-content plant foods include beans, lentils, asparagus, peas, oatmeal, and cauliflower.

Purines are necessary and good, but in concentrated amounts can cause problems for people with gout and a few other very specific illnesses.

Several researchers, including Choi, published in the New England Journal of Medicine, have found that plant proteins do NOT increase gout risk, while the high-protein organs and flesh of animals, do increase gout symptoms. (6)

It’s a non-issue unless you have a nutrition-related health problem that affects your purine metabolism.

Especially for children and infants, problems that may warrant looking at reducing foods containing purines may include autism, cerebral palsy, deafness, epilepsy, recurrent infections, or anemia.

In those cases, a doctor may limit purines to 150 mg or less. (Keep in mind that MOST cases of those illnesses have nothing to do with purines.)


True, it’s in apple seeds.

Cyanide is actually a trace element our body needs. What’s in apple seeds is a tiny amount, and your body breaks it down into another harmless compound in metabolism.

I put apples, core and all, in my green smoothies. My 74-year old dad has eaten apples whole, with the core, his whole life. (He likes to point that out, to whoever is within hearing range—“Hey look, I ate everything but the stem.”)

The cyanide used by Socrates’ murderer, the poison favored by German Nazis, is a synthetic chemical combined with another element—hydrogen cyanide or sodium cyanide or potassium cyanide.

In fact, the “amygdalin” made of natural cyanide and sugar, found in apple seeds, is the B17 found in other pits (like apricot) that had people lining up by the thousands in Mexican cancer clinics in the 1980’s.

My grandmother credited it, and a raw vegan “juicing” diet, with her cancer cure in that decade.


I have done this subject to death. And like the other anti-nutrient debates, it’s another tempest in a teapot.

At issue is the claim that oxalates (found in foods like spinach, other leafy greens, vegetables, and nuts) can overaccumulate, causing kidney stones and other health problems.

I do not disagree that there are a few people who are not metabolizing oxalates well (a condition called hyperoxaluria), but I’m very reticent to embrace the idea that we eliminate an entire class of foods because of it.

Greens have many critical properties that other foods do not, and these nutritional benefits are desperately needed by virtually everyone. Oxalates are one compound, of many, in a serving of spinach, and researchers looking at the anti-nutrients issue mostly agree that the benefits massively outweigh the tiny risks for a very few people, of eating leafy greens in abundance.

(If you do find that oxalates are a problem, you can google “low oxalate greens” and use those, instead, in your green smoothies and salads. Avoiding greens is tantamount, however, to avoiding health.)

A companion “old wives’ tale” in this controversy is the disproven idea that cooking your greens neutralizes oxalates. It doesn’t, and cooking your greens also kills enzymes, and damages many vitamins.


Let’s use some common sense. Let’s say a food has sustained human life for thousands of years, and dozens or even hundreds of studies show it to be dramatically cancer preventative.

(I’m referring to broccoli, cabbage, and kale—the crucifers.) Let’s say we break down the many complex parts of the broccoli plant, over 100 beneficial compounds, and we find one that, when chemically isolated and in large amounts, could interfere with thyroid function–goitrogens.

Don’t succumb to the myth that you should avoid cruciferous vegetables if you want to avoid goiters or other thyroid conditions, even if you are hyperthyroid.  It is thoroughly lacking in evidence, and a classic example of “throwing the baby out with the bathwater.”

In fact, the studies on crucifers’ role in preventing thyroid and other cancers demonstrates precisely the opposite–they are protective foods that you want to go out of your way to eat more of! (7)

This year, I attended a conference of wellness professionals and talked with my friend, oncologist Stephen Eisenmann. I said, “Tell me the top 3 cancer preventative things anyone can do.” One of his top 3 was to eat more crucifers.


If you’ve read this article  and are now going to avoid whole grains, cruciferous vegetables, or apple seeds, you’ve missed the point entirely.

Whatever OTHER food you eat instead of that whole plant food—animal flesh, or packaged foods—has far worse than an anti-nutrient or two.

They have heat-damaged carcinogenic oils, no fiber, refined sugar, chemicals from solvents and preservatives and flavor enhancers and packaging and colorings. (In fact, many packaged, processed, and animal foods also contain anti-nutrients. Almost everything does!)

You’re simply far better off eating whole foods. They’re the anti-anti-nutrient!

Learn WHY and HOW to eat more whole foods in my FREE VIDEO MASTERCLASS going on right now.  It’s your shortcut to my best tips, getting to the bottom of the controversies, and learning to eat more of the world’s healthiest foods.

We’d prefer that you do it inexpensively, deliciously, and easily–and you’d probably enjoy that too. That’s what the video class is all about!



1. Yoon JH, Thompson LU, Jenkins DA. “ The effect of phytic acid on in vitro rate of starch digestibility and blood glucose response.” The American Journal of Clinical Nutrition. 1983. 38, pp 835-842

2. Admassu, S. “Potential Health Benefits and Problems Associated with Phytochemical in Food Legumes.” East African Journal of Sciences. 2009. 3(2) pp 116-133.

3. Graf E, Empson KL, Eaton JW.  “Phytic Acid.  A Natural Antioxidant.”  Journal of Biological Chemistry. 1987. 262(24)

4. Vucinik I, Shamsuddin AM.  “Protection against cancer by dietary IP6 and inositol.” Nutrition and CAncer. 2006. 55(2) pp 109-125.

5. Gregor, M MD. 2015 How Not To Die. New York (NY): Flatiron Books

6. Choi HK, “Purine-RIch Foods, Dairy and Protein Intake, and the Risk of Gout in Men.” New England Journal of Medicine.  2004. 350 pp 1093-1103.

7. Bossetti C, Negri E, Kolonel L. “A Pooled Analysis of Case-control Studies of Thyroid Cancer. VII. Cruciferous and Other Vegetables.” Cancer Causes and Control. 2002. 13(8) pp 765-775.

The post What Are Anti-Nutrients, And Should You Worry About Them In Your Food? appeared first on GreenSmoothieGirl.

Vegan Strawberry Shortcake


we thought this recipe interesting and wanted to share it with our fans

Vegan Strawberry Shortcake -

Happy Easter! We’re celebrating with these super cute, unfussy strawberry shortcakes!

This recipe is easy peasy. I’ve been hit with a completely miserable cold (please forgive any mistakes in this post ;)) this week and even I managed to whip these up without issue. Easy quick-bread shortcake, sweet strawberries, and clouds of coconut whip. Delicious, fool-proof (messy) desserts are the best, aren’t they?

Vegan Strawberry Shortcake -

To start, we’re going to thin slice and prepare a pint of strawberries (PS: This is a great place to use up ugly, overripe strawberries and no one will be any the wiser!) Depending on how sweet your strawberries are, just add 2-4 tbsp sugar, mix ’em up, and let ’em sit while you whip together the shortcake.

Vegan Strawberry Shortcake -

This shortcake is super easy. I went with a sweetened up, lemon-free variation of our scone recipe. When you roll out the dough, keep it nice and thick for fluffy, towering stacks of shortcake.

Vegan Strawberry Shortcake -

Once the strawberries have released their juices and softened up, you can blend about 1/3 to 1/2 of the strawberries. I like to mix some of the sweet blended strawberries into the coconut whip, but that’s totally optional!

Vegan Strawberry Shortcake -

Now on to the assembly! Use 3 half “biscuits” for each serving of shortcake. Now for the layers! Start with a layer of shortcake, top with a spoonful of strawberries, top with a dollop of coconut whip, and repeat. Finish with a final layer of shortcake (preferably a top, not a bottom) a dollop of whip and a slice of strawberry. Got any fresh mint on hand? Add a sprig for a showstopping dessert presentation. Enjoy!

Vegan Strawberry Shortcake -

Vegan Strawberry Shortcake

Prep 20 mins

Cook 15 mins

Total 35 mins

Author Brittany

Yield 6

Delicious, unfussy stacks of Vegan Strawberry Shortcake make a great spring-into-summer dessert!



  • 3 cups sliced strawberries
  • 2 tbsp to 1/4 cup granulated sugar (depending on ripeness/sweetness of strawberries)

Coconut Whip

  • 1 can of high quality coconut cream, chilled in fridge overnight
  • 2 tbsp granulated sugar
  • 1/4 tsp pure vanilla extract


  • 1 3/4 cup unbleached all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 tbsp baking powder
  • 1/2 tsp salt
  • 1/4 cup coconut oil
  • 3/4 cup + 1 tbsp vanilla soy milk
  • 1/2 tsp pure vanilla extract


  1. Measure out coconut oil and chill in freezer.
  2. Preheat oven to 400F. Line a baking sheet with parchment paper.
  3. Combine sliced strawberries with sugar and mix well. Set aside while you make the coconut whip and shortcake.
  4. Flip chilled can of coconut cream and open with a can opener. Pour off liquid. Scoop out the thick, solid coconut cream.
  5. In a high-speed mixer whisk together the solid coconut cream, sugar, and vanilla, until light and thick. Chill.
  6. Combine all dry ingredients.
  7. Use your hands (or a pastry blender) to cut the coconut oil into the dry ingredients. Work the coconut oil into the dry ingredients until the mixture resembles fine crumbs. (If using your hands, it can be helpful to chill them by rinsing under very cold water for a minute or so. This will help you break up the coconut oil without melting it.)
  8. Add the soy milk and vanilla extract. Use a fork to stir the ingredients. Do NOT over-mix. Once the dough begins to form, transfer the dough to a well floured surface. Roll the dough out to a thickness of 1 1/2”. Use a glass or round cookie-cutter to cut out 2″ rounds. Re-form and roll out the dough as necessary.
  9. Transfer rounds to a baking sheet lined with parchment paper and bake for 10-15 minutes, or until cakes are golden brown.
  10. Stir up the prepared strawberries. Blend 1/3 to 1/2 of the strawberries. 
  11. Optional: Add a couple of spoonfuls of the sweet blended strawberries to the coco whip. Gently fold the mixture together.
  12. Slice cakes in half. Start with a layer of shortcake, top with a spoonful of strawberries, top with a dollop of coconut whip, and repeat. Finish with a final layer of shortcake (preferably a top, not a bottom) a dollop of whip and a slice of strawberry.

Courses Dessert

Cuisine Vegan

Food Processor Pico de Gallo (Salsa Fresca)


we thought this recipe fascinating and thought we would to share it with you guys

Pico de Gallo -

Cinco de Mayo is this Friday! Get ready with this super quick and easy food processor pico de gallo – start to finish, it takes less than 10 minutes. Trust me, you’re going to want to make a batch so you’re prepared for tomorrow’s recipe:

Tacos de Papa with Pico de Gallo -

Crispy tacos de papa (potato tacos) with pico de gallo and avocado. Super easy and SUPER delicious.

Pico de Gallo -

Today was my first time doing a little bit of cooking on Instagram stories (I know… I’m late to the party and pico de gallo isn’t exactly cooking…) I’m not well practiced with iPhone photography and editing (and I’m way behind technology with my iPhone 4S) but I had a lot of fun playing around and I’ll be doing a lot more stories in the future. If you want to follow along make sure to join me on Instagram.

See you tomorrow, I’m bringing tacos! 🙂

Pico de Gallo -

Food Processor Pico de Gallo (Salsa Fresca)

Prep 10 mins

Total 10 mins

Author Brittany at

Yield 1 cup

Fresh Pico de Gallo made quick and easy with a food processor.


  • 2 tomatoes
  • 1/2 red onion
  • 1/2 jalapeño, seeds removed 
  • 2 cloves garlic, minced
  • fresh cilantro leaves, to taste
  • 1-2 tbsp canola or olive oil
  • 1 tsp sugar (optional)
  • salt, to taste
  • 1/2 lime, juiced


  1. In a food processor, pulse tomatoes, onion, jalapeño, and minced garlic until evenly chopped.
  2. Add cilantro, olive oil, sugar, and salt. Pulse to break up cilantro leaves. Stir in lime juice. Taste and adjust seasoning.
  3. Refrigerate and let marinate for 30 minutes or more before serving to allow flavours to meld.

Courses Side

Cuisine Mexican, Vegan

Why Do I Get Constipated or Not Lose Weight On Green Smoothies?


we thought this recipe interesting and wanted to share it with you guys

Why Do I Get Constipated or Not Lose Weight On Green Smoothies?

Dear GreenSmoothieGirl: I’m drinking green smoothies, and you said they were low calorie, high nutrition! Why have I GAINED two pounds in the last two weeks?

Answer: Most people quickly LOSE weight on green smoothies, and most people’s digestion improves, in my research (discussed in depth in The Green Smoothies Diet.)

Why Do I Get Constipated or Not Lose Weight On Green Smoothies?Logic bears that out, since drinking so much volume, of only 200-400 calories in a quart, bumps out other food that is invariably higher calorie.

And green smoothies are so high in fiber, that digestion should improve.

Keeping all other things constant, simple physics DEMAND that you are increasing your metabolism in many ways, you are burning fat, and you WILL lose weight.

Note that the sentence began, “KEEPING ALL OTHER THINGS CONSTANT.”

(I don’t want to insult anyone’s intelligence, so forgive me for this. Hopefully it goes without saying, that if you’re increasing your consumption of junk food, because you feel that your new green smoothie habit justifies it, that could be why you’re not losing weight. That’s all, on that topic.)

However, as 175 people in my initial study radically changed their nutrition with the green smoothie habit, these were fairly common reactions within the 18% who experienced a negative initial reaction:

Why Do I Get Constipated or Not Lose Weight On Green Smoothies?Bloating, becoming constipated, and not losing weight.

Why does this happen? First of all, anytime you change anything, there are always a number of consequences (some more noticeable than others).

Hundreds of things are changing in your body. You are receiving nutrition you have needed from the beginning, but as you begin supplying it, you may notice fits and starts, hiccups and burps and discomfort.

All the new fiber is supposed to act as a broom, sweeping the intestines and colon. However, what happens when, in addition to lots of that, the colon begins loosening and releasing hardened material that has perhaps been there a long time?

The colon can get backed up. There’s over 30 feet of intestines and colon, and often when you’ve been eating the Standard American Diet, peristaltic action has slowed and become very sluggish.

You can perk it up over time by clearing it out and feeding it high-fiber food at EVERY meal and snack.

Your kidneys can get backed up. (Do this for a couple of decades and you’ll need a kidney transplant.)

Your liver can get backed up. (Ever seen anyone whose eyeballs are yellow?) The lymph system can get backed up. (Your neck has big, bulging, painful nodes.)

The tonsils get backed up. (Doctors say, take them out! They are, in fact, yet another organ of elimination, little understood.)

The heart and arteries can get backed up (this is what ambulances were built for). The skin gets backed up (four letters: Z-I-T-S).

Need I say more? We could go on for paragraphs.

The parts of your body that aren’t holding things together, and building/repairing, and locomoting you? They’re detoxing you.

I’m grossly oversimplifying. But your colon is the most obvious, simple organ of elimination, and the toxic fuel you choose is 90% of why every single one of these organs gets weak, and gets sluggish, and THEN…when the miracle happens that you change fuels, they get backed up.

This can happen within days of starting green smoothies, or at any point down the line. You didn’t get in the shape you’re in, in two weeks, and it’s going to take you longer than two weeks to truly “clean house.”

So, “cleansing reactions” can happen two months or six months or even six years later. They can even happen—on a much milder scale—when your engine is very clean because you’ve completely transitioned to a high-raw diet and eat 5% or less processed food and animal proteins.

Personal example. I drank 4 oz. of wheat grass juice (very potent and medicinal, and 4 oz. is a lot, like a pound of wheat grass) every day, for two months recently.

I noticed my skin breaking out during the second week of that period, a very common detox reaction.

A couple of weeks later, one day I had 4 oz. in the morning and then 4 oz. again at night, and I got a brain fog and slight headache. (I never get headaches!)

That’s my neurological system trying to process a lot of elimination, when it gets some power fuel to work with.

Why Do I Get Constipated or Not Lose Weight On Green Smoothies?EVERYONE needs to detox. You breathe polluted air, you experience stress—both of which have physical byproducts in the body—and nobody’s diet is “perfect.” My brain fog was mild and lasted about an hour. (The skin breakout lasted a few days.)

The longer you’ve been eating the S.A.D., and the worse your diet, and the weaker your inherited constitution, the more likely you are to have ROUGH detoxing.

If a “cleansing reaction” lasts longer than 2 weeks, generally you may have a food sensitivity. These issues are now epidemic because of so many ways we degenerate the gut. I think the top of the list is probably genetically modified grains and spraying Roundup on crops, even on already-harvested wheat!–causing so many people to have gluten intolerances.

Mark my words: this epidemic is going to continue to explode until most people have major gut issues. Many people who think they’re fine now will be diagnosed later.

The way out is to stop attacking our own pancreas, thyroid, digestive tract, kidneys, liver, heart, and blood pathways with chemicals and fake foods.

The way out is to return to eating what people ate since the dawn of time, before these diseases began, just three generations ago.

But far too much animal protein and too little plant fiber has surely contributed to much of the Irritable Bowel Syndrome, Crohn’s Disease, Leaky Gut, Fibromyalgia, Chronic Fatigue, Epstein Barr and other fatigue and degenerative gut issues affecting so many of us.

You know little kids with Crohn’s? Me, too. We’re passing down our degenerated DNA to our babies.

Aahh, but I’ve gone sideways. What do you do if you’re not losing weight, if you’re constipated, even though you’re drinking green smoothies?

The answers? Rest. Drink a lot more water. Add some fresh ginger to your smoothies.

Before you get out of bed in the morning, deeply massage your transverse colon (preferably with a tennis ball, but your hands will work), starting lower right in your pelvis, straight up to the level of your navel, across to a couple inches inside the left hipbone, and down.

And grin and bear it, knowing your body is doing good, necessary work, you are burning fat, despite what the scale says temporarily, and the discomfort or plateau in weight loss is temporary.

If you’re still not losing weight, get a full blood panel workup at a hormone clinic specializing in bio-identical hormones (rather than synthetic).

Even if your doctor told you that your TSH was in the “normal” range. You may need a broader-spectrum blood test. Get both the tests for thyroid antibodies. If you’re a woman over 40, ask your practitioner about balancing progesterone, estrogen, and testosterone. Test your Vitamin D levels, too.

You can even start the most natural way, taking a couple of kelp tablets a day (nourishing the thyroid with trace iodine). The bioidenticals are cheaper and work better anyway, and they cover T1, T2, T3, and T4, broader spectrum hormones, from a natural (dessicated animal glandular) source.

That’s a better alternative to a synthetic drug with its inevitable side effects. If your thyroid isn’t working, with its complex interplay of hormones, you can’t metabolize food effectively and lose weight.

First and foremost, stay the course and remember, this, too, shall pass.

It is an immutable law that when you replace high-calorie foods with low-calorie, high-nutrition foods (green smoothies!), weight loss will follow if you are overweight.

Check out my video on permanently lowering your weight setpoint–it’s video #2 in this masterclass series of 6 videos that you can access for free right now. Learn why your body protects fat, especially if you’re a woman, and especially around the middle. And learn what to do about it!

The post Why Do I Get Constipated or Not Lose Weight On Green Smoothies? appeared first on GreenSmoothieGirl.

Cozy plant-based meals for the blustery winter days ahead


I thought this recipe fascinating and wanted to share it with you guys


Happy Global Pulse Day, everyone! I’m here to join in on this worldwide par-TAY and celebrate with some of my fave pulse recipes. You may have heard that 2016 was named the International Year of Pulses (um, hello foodie fame…*faints*), and today we’re keeping the pulse power going strong with Global Pulse Day, which is both a real-life and virtual celebration of the benefits of pulses. It’s hard not to love ‘em; pulses are packed with protein and fibre, they’re easy on the wallet (especially when you buy them dry), and their carbon footprint is lower than almost any other food group. And boy, do they ever form the base of so many fantastic plant-based meals.

Today, I’m rounding up some of my best pulse recipes (made from peas, beans, lentils, or chickpeas) as part of my partnership with Pulse Canada—and, of course, to dig into this delicious occasion. I hope some of these recipes below inspire your dinner plans tonight, and in the blustery wintery days ahead. My DIY Burrito Bowls are on the menu for tonight…can’t wait!


  1. Glowing Spiced Lentil Soup
  2. Oh Em Gee Veggie Burgers
  3. Roasted Potato and Asparagus Lentil Salad with Tangy Mustard-Lemon Dressing
  4. Chickpea Salad
  5. My Favourite Vegan Chili with Homemade Sour Cream
  6. DIY Burrito Bowl
  7. Cozy Butternut, Sweet Potato, and Red Lentil Stew
  8. 10-Spice Vegetable Soup
  9. Cumin-Lime Black Bean Quinoa Salad
  10. Fudgy Black Bean Brownies (Oh She Glows Recipe App: iOS and Android)

(Yes, you knew I had to include a pulse-based dessert in the mix!) Some other great recipes not shown above include: Golden Red Lentil Dal with Cilantro Speckled Basmati, Next Level Vegan Enchiladas, Crowd-Pleasing Vegan Caesar Salad (top image of blog post), Ultimate Green Taco Wraps with Lentil Walnut Taco Meat. Did I forget any of your faves? Let us know below!

Android Launch

In case you missed my Instagram and Facebook posts on Monday, I wanted to share some super exciting news: We officially launched the Android version of our Oh She Glows Plant-Based Recipe App! Just like our iOS app, the Android version will provide you with 99—and counting—delicious plant-based recipes. Thanks to everyone, especially my Android-using fans, for your support, patience, and mega encouragement to develop this version; we’re so thrilled to have this out in the world at long last! And, thank you for all of your comments, emails, and reviews this week…it means a lot to us.

Photo credits: #2 and #6 Ashley McLaughlin, all other photos by Angela Liddon.

Light Roast vs. Dark Roast Coffee: Which Packs More Health Perks?


we found this recipe fascinating and thought we would to share it with you

Coffee fanatics already know that their beverage of choice is rich in antioxidants, which may explain many of the health benefits associated with a regular morning joe or afternoon iced latte. But if you really want to maximize those good-for-you chemicals in every cup, a new study suggests opting for a light roast over dark.

For the new study, published in the Journal of Medicinal Food, Korean researchers compared coffees of several different roasting levels, analyzing their caffeine content and levels of chlorogenic acid, a well-known antioxidant. They also exposed extract of each coffee to human cell cultures to test their antioxidant and anti-inflammatory properties.

RELATED: 27 Ways to Boost Your Energy Without Caffeine

The results? The lighter the roast, the higher the chlorogenic acid content—and the better the coffee extract protected human cells against oxidation (cell damage) and inflammation when tested in the lab. Caffeine levels, on the other hand, did not vary significantly between samples. 

These cell-culture findings could potentially translate to real-life benefits, says Sampath Parthasarathy, PhD, interim associate dean at the University of Central Florida School of Medicine and Journal of Medicinal Food editor-in-chief—but they need to be replicated in human trials before any definite conclusions can be formed.

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“We know that antioxidants protect against many health problems, and we also know that inflammation is the basis of many chronic diseases, whether it is diabetes, heart disease, cancer, or neurological diseases like Alzheimer’s,” says Parthasarathy, who was not involved in the new study. “But these diseases are progressive and occur over a long period of time, and you can’t see long-term benefits in a test-tube study.”

The study specifically looked at Arabica coffee beans, roasted at levels corresponding to “light,” “medium,” “city,” and “French” roasts. The roasted beans were then ground and run through an espresso machine to obtain the extract used in testing.

RELATED: 15 Healthy Summer Drink Recipes

Parthasarathy says it’s not surprising that lighter roasts would have higher levels of antioxidant activity. “When we roast something, we expose it to air,” he says. “There’s also a time element and a temperature element involved, and all of those things contribute to oxidation.”

This depletes the antioxidant molecules present in the coffee grinds, he continues. “They sacrifice themselves during the roasting process,” he says. “But ideally we would want to preserve them as much as possible, so they can have a better effect inside the body rather than getting wasted outside of it.”

While antioxidants aren’t always anti-inflammatory (and anti-inflammatory compounds aren’t always antioxidants), Parthasarathy says the two often go hand-in-hand. 

If you love dark roasts for their flavor, Parthasarathy says you’re still likely getting some of the benefits. But cup for cup, lighter blends may have more powerful effects.

RELATED: 12 Surprising Sources of Caffeine

“If both types have the same amount of caffeine, why would you compromising on the antioxidant and anti-inflammatory effect?” he says. “People might have to ask themselves, to what extent is the aroma important to them? Are they drinking coffee for health, or just to feel good?”

Future studies may also help coffee producers make more health-focused decisions on the type of coffee and the level of roasting they choose to promote, he notes. Companies like Starbucks tout their dark French roast for its rich flavor, he says, “but it may not be better for health benefits.”

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Of course, how long coffee is roasted for is only part of the equation when it comes to maximizing its superfood potential. Parthasarathy would also like to see more research on different types of beans grown in different regions and climates, and on different brewing processes, as well—like cold brew versus conventional.

“People drink coffee for flavor and for caffeine and for many other reasons, and many people won’t even want to start their day without it,” he says. “Most people don’t consider antioxidants or anti-inflammatory properties, but this study brings to light that the benefits of coffee—especially certain types of coffee—may be beyond what most people think.”

Can You Spot Neurotoxins On Your Food Labels?


I thought this recipe interesting and thought we would to share it with you guys

Can You Spot Neurotoxins On Your Food Labels?

A few years ago, I was taking my turn running the snack bar at the baseball field, during one of my son’s high school games.

(It’s not a task I relish, selling poison to children, but it’s a requirement, of the baseball parents.)

A father at the game thought GreenSmoothieGirl selling Snickers bars and soda was a riot. He showed me his bag of caramel rice cakes and asked me if they qualified to hit my nutritional standards.

I told him, “If you look at this table, I bet you can’t guess what my pick for WORST snack is.”

Here, I’ll tell you the options and you can guess. Laffy Taffy, Snickers, Hershey’s Chocolate, 3 Musketeers, Red Vines, Roasted Peanuts, Salted Nut Bar, Spitz Sunflower Seeds, Fruit Snacks.

He said, “Well, it’s not the peanuts.”


He guessed Laffy Taffy. Nope. (It’s awful, of course, but there’s even worse.)

MSG, deadly neurotoxinsIt’s the Spitz Sunflower Seeds (Dill or Barbecue flavor). They’re full of MSG, a deadly neurotoxin.

I’d take sugar, over that substance, any day. (And you know what I think of sugar.) And I’ll tell you why–related to a painful learning experience in college.

MSG (monosodium glutamate, a flavor enhancer) is the worst neurotoxin in our food supply, it belongs nowhere in the diet of children, or anyone who cares about their brain and nervous system.

MSG is in cream-of-whatever soups, Doritos, ramen noodles, commercial salad dressings and dressing mixes, and thousands of packaged foods.

What do MSG and other neurotoxins do?

I ate Top Ramen and bananas, as my staples, throughout my sophomore year of college.

MSG, deadly neurotoxinsNot only were these foods cheap, but I was without a car until the following year, and I could carry a bag of groceries from the store to my apartment.

I’ve never been sicker, than that year that I ate Top Ramen every night for dinner. I found myself falling off the sidewalk as I’d walk to school, with terrible vertigo. And I kept getting viral and bacterial infections. I was also having chronic, debilitating headaches.

It took the whole year to connect my bizarre and worsening symptoms to the MSG in the Top Ramen seasoning packets. Ramen noodles, made of white flour, refined salt, and MSG aren’t something I would ever eat now. Or feed my family.

Sure, Top Ramen costs $0.25 each ($0.10 back then), but the savings weren’t worth the lost days spent in bed, ill or with headaches, unable to catch up from the classes I was missing, not to mention the money I spent at the Student Health Center trying to figure out what was wrong with me.

These neurological symptoms are common in people who eat MSG or other neurotoxins in the processed food supply.

Studies on MSG eaten during pregnancy showed that it crosses the placental barrier. The resulting offspring had neuron death and damages typical of adults eating MSG–damage that affects the ability to learn, remember, balance, and process information coming from other nerves in the body. (1, 2)

Neurotoxins have a wide range of effects, depending on what area of the brain they damage, and how many brain cells they kill.

Headaches and dizziness like I had are common, but so are mood disorders, sleep issues, behavioral problems, cognitive impairment, reduced motor skills, and even seizures.

deadly neurotoxinsAnd there are a lot of different neurotoxins in our food supply, usually as flavorings or preservatives.  Besides MSG, there are nitrites in cured meats, artificial sweeteners like sucralose, aspartame, and saccharine, and Bisphenol A (BPA) in plastic containers and lining the inside of canned goods.

Aspartame, a chemical sweetener with a brand name of Nutrasweet, and MSG, are probably the most well documented, and ubiquitous, food additives that cause neurological damage.

(Don’t worry about remembering all the names of these chemicals–I’ve got a great gift for you that you can print out and stick in your wallet, for when you shop. This way, you can remember what to look for, and avoid it!)

Why are neurotoxins allowed in our food?

I do not subscribe to the idea that the FDA acts in the interests of public health and protects us. That’s another topic entirely, but for instance, it’s the FDA that approved and continues to allow MSG on the market, which can now be called by several other names to hide it in food labeling.

(Again, don’t worry–I’ve got a wallet card for you, to educate you about all the ingredients to avoid.)

The U.S. government’s FDA also approved aspartame and refuses to remove its endorsement, despite hundreds of thousands of health-related complaints.

(This is just one example of thousands of chemical drugs or food additives that were well known, for many years, to cause major health problems, with our government refusing to protect us, with labeling laws or outright bans.)

A number of former FDA executives are on record saying that what you THINK the FDA does, and what it actually does, may be two very different things.

My point is, whether or not the FDA approved something is close to irrelevant. Even if you ignore the egregious conflicts of interest the head of the FDA and her minions have, even if you believe it to be a clean organization operating only in the interests of public health rather than Big Pharma’s and Big Food’s interests, it’s a massively overworked workforce that cannot keep up with requests and approvals.

It’s up to you and me to take charge of our own health, to be educated about where the dangers lie and how to avoid them.

How to avoid neurotoxins in food

I’ve written before about the environmental neurotoxins typical in the US and other industrialized countries–they can be tough to avoid.

But we have a lot more control over whether we ingest neurotoxic food additives. It’s not always as simple as looking at a food label, though, because food manufacturers use a lot of different names to sneak these chemicals into an ingredient list.

MSG, for instance, can be known by 12 names other than “monosodium glutamate.”

Watch out for these neurotoxic ingredients on food labels (and get the printable card I made for you, so you have a portable list to put in your wallet):

Neurotoxins chart

I’ve got all this information compiled for you, on a printable wallet card.  I’d love to send it to you–you can print it as many times as you like–make a few and give them to other people you love.

Get it here!

(Don’t want to print?  Let me do it for you!  This wallet card, along with 9 other health shortcuts and cheatsheets, is included in the Genius Guides!)



1. Gao J, Wu J, Zhao XN, Zhang WN, Zhang YY, Zhang ZX. “Transplacental neurotoxic effects of monosodium glutamate on structures and functions of specific brain areas of filial mice.” Acta Physiological Sinica. 1994. 46 pp 44-51

2. Gill S, Barker M, Pulido O.  “Neuroexcitatory Targets in the Female Reproductive System of the Nonhuman Primate.” Toxicologic Pathology. 2008. 36(3) pp 478-484

The post Can You Spot Neurotoxins On Your Food Labels? appeared first on GreenSmoothieGirl.

Can Sound Heal?


we thought this recipe interesting and wanted to share it with you guys

Sound waves

Did you know that sound waves can be destructive, or healing?

When you’re feeling stressed, the usual noises around you might take on an especially grating quality.

The wrong kind of song on the radio make you lunge to turn it off. You prefer silence, when you’re stressed, or soothing music.

When you’re having trouble sleeping, a snoring partner can almost send you over the edge!

chaotic sound frequencies can lower your vibrationWhen you’re trying to meet a deadline, even ordinary sounds like traffic, kids playing, or a coworker humming “feel” loud, and crowd out your productive thoughts–escalating the stress even more.

I’ve shared before how chaotic electromagnetic frequencies (or EMF) can cause health problems, I’m talking about electronic devices in your “energy field” (within 8 feet of you), wi-fi emitting signals, even the smart meter on your house can be disruptive and troubling to energetic “sensitives.”

But chaotic sound frequencies also disrupt our physical and mental health.

In fact (word-nerd alert!), the word noise is derived from the Latin word for nausea.

Choppy ocean waves can make you nauseous–physically sick.  And “choppy” or chaotic waves of other kinds–EMF, pulsing light, sound–have physical effects, too.

Adjusting sound vibrations to perform physical tasks is common. Think of how ultrasound can create an image of a fetus, or how bats use sonar to “see.”

Or how a singer can actually shatter glass by hitting and sustaining the right resonant sound-wave frequency.

But can sound actually heal?

As a classically trained pianist and a music lover, I know that sound, especially in the form of music, can have a profound effect on my mood.

Live music in particular, where I can feel the vibrations in the floor and the acoustics in the room, augmented by the visuals of the singer performing her art, is incredibly powerful.

Music is one of the easiest and quickest ways I raise my personal vibration, whether that is for better relaxation, or for more energy, or just to feel happier.

But is that the same as “healing?”  Yes–but better mood just scratches the surface of what musical “good vibrations” can do.

Green is a “Sound”

I talk a lot around here about the benefits of healing and nurturing your body with nutrition.  About how greens build cells from high-vibration materials, so every one, of trillions, can thrive and serve you well.

the sound of natureResearchers who correlate sound waves with light waves (including the visible spectrum of color) have found that green, as a mid-spectrum color, literally corresponds to the healing sound of nature, at 528 Hz.

The frequency of 528 Hz has been studied as a “restorative” frequency.

It’s the natural frequency of the earth, of healthy human DNA, and according to Dr. Leonard Horowitz, 528 Hz is the “musical mathematical matrix of creation,” and the frequency of love.

In 2010, it was even used as a solution to clean up the BPA oil spill to restore the Gulf of Mexico.¹

Mathematically, 528 Hz is one of seven “Solfeggio Tones,” or healing frequencies, that I discussed on my podcast episode on music and sound with Michael Tyrell. He explained that each of these seven tones relates to one another mathematically, and has specific effects on humans, including facilitating love, awakening intuition, boosting immunity and even physical healing.

Michael tells the story of the eve of his mother’s surgery, when he played his guitar using the healing 741 Hz frequency.

She had a powerful physical reaction in which she declared herself whole, and the next morning, was unsurprised when her surgeon reported being unable to find the issue when he opened her up.

These healing frequencies contrast with the frequency used to tune nearly all modern music since the 1940s: 440 Hz, a chaotic sound frequency that, according to Dr. Horowitz, is “herding populations into greater aggression, psycho social agitation and emotional distress predisposing people to physical illness.”²

The use of this “imposed frequency,” he reports, arose during the Nazi regime as a calculated move to subdue and control prisoners.

Whether or not its subsequent standardization in Western music is deliberately related, saturating our culture with chaotic frequencies is bound to manifest in illness and disease.

Clearing the Chaos

In my deep dive into everything high-vibration over the last few years, I’ve learned this: raising your vibration is an intentional process.

Understanding yourself to be an energetic being–all the “matter” in your body is simply organized energies–is profoundly important, to be healthy and happy.

That doesn’t mean living at higher frequencies has to be hard, but it does take attention.  Usually, not paying attention is the reason we find ourselves in low vibrations and sickness.

The intention to choose healing rather than chaotic sound frequencies is another way to be deliberate about raising your vibration.

Michael created 7 CDs, each around one of the 7 Solfeggio frequencies, and his listeners have written hundreds of testimonials about their healing experiences with his work.

Robyn loves Wholetones for sound healingI’ve been listening to his CDs for over a year now, when I work out, when I’m ready for bed, or when I need some calming.

I highly recommend them–in fact, I asked Michael to give my readers and listeners a promo code for the set, so that you can get a discount when you use WHOLE10 with this link . You can even click on that page to hear samples of each of the seven 22:22-long pieces.

Living a high-vibration life means becoming more finely tuned, to the frequencies of the words we’re speaking, the energies of the people we’re spending time with, and even the music and sounds we allow in our space.

I hope you enjoy this as much as I have!



1 B Naman. Chemical Analysis–Water Samples After Frequency Exposure: BP Oil Spill Study–Perdido Bay Water. Oct. 26, 2010. PDF

2. L Horowitz. The Book of 528: Prosperity Key of Love. 2011.

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