This recipe is a blend of the green from kale leaves and the red from beet juice. Beets are said to help the liver detoxify. They release compounds called “methyl groups” that the liver can use for detoxification. These methyl groups can render toxins harmless, a reason why Dr. Max Gerson recommended beet juice for treating cancer.
1 pint of fresh red beet juice
4 dried tomatoes
2 tablespoons of mixed Italian herbs
1 teaspoon of curry powder
½ teaspoon of pepper
4 tablespoons of balsamic vinegar
3 cups of kale (stems removed) or wild herb leaves
2 tablespoons of tamari or soy sauce
Blend all ingredients and enjoy!
The cocktails do not always need to be green: a dose of red is also pleasant to the eye. Since this cocktail contains no sweet fruits, it can lower the insulin level, which is important when treating cancer. Reducing insulin will lower the amount of sugar entering the cells, which can help starve the cancer cells.
Among the green leafy vegetables, kale has the deepest roots and contains the most nutrients. This plant is hardy and takes up less nitrate than spinach. It is my green plant of choice in winter, when wild plants are hard to find.
IMPORTANT NOTE: As with any green cocktail, for a real boost of benefits, add the Micromineral Primal Essence. While these liquid minerals are not required, they are essential to create a synergy with the chlorophyll for an effect you will NOT experience drinking the cocktail or minerals alone!
Get more of Dr. Switzer’s recipes, order his book:
Bio-Photons, Our Lifeline to Health This insightful guide to health through a missing link in our diets—bio-photons—includes 31 recipes for raw food and cocktails that will wake your body up to an amazing source of energy you can find right in your back yard!