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Green Fix

The easy way to eat your greens. Lots of greens.

Green Fix

You don’t have to face platefuls of steaming veg to get the many benefits of greens. Now you can eat 14 greens in less than a minute, surprisingly ick-free. Enjoy the natural-born nourishment of real broccoli, cabbage, kale and more green goodness packed into each easily digestible serving of Green Fix.

What’s it good for?

Not only do greens give you more energy, they help you absorb nutrients (especially iron) from the other foods you eat. Our proprietary blend of 14 types of natural land and marine plants, plus probiotics, can help you balance your energy intake and output on even the most demanding days.

Green Fix contributes to:

  • Normal immune system function
  • Normal energy metabolism and production
  • Reduction of tiredness and fatigue
  • Normal collagen formation for normal skin health
  • Iron absorption from food

Can Greens Chase the Blues Away?
Good nutrition definitely plays a role in keeping your spirits up. Researchers who studied the eating habits of 80,000 adults living in Britain discovered that those who ate up to 7 servings of fruit and veg a day reported the highest levels of happiness and mental health.

Also, leafy greens are high in folic acid (folate). Folate deficiency is linked with higher rates of depression, fatigue and insomnia—so getting plenty of folate is one way to shore up your happiness reserves, especially when you’re feeling run down. It may be more tempting to reach for sweets when stressed, but getting your greens will do you much more good—and Green Fix makes it easy.

Probiotics for Good Gut Reactions
Wondering what our probiotic blend is, and why it’s keeping company with all the greens? Probiotics are live microorganisms—friendly bacteria—that help balance the flora in our intestines. Stress and irregular eating habits can lead to an imbalance of bacteria in the intestines. Some of the most common symptoms of this imbalance include gas and constipation. Our probiotic blend gives your intestinal flora more power to fight unhealthy imbalances and let your natural energy flow.


Go Au Naturel with Us. Our greens have nothing to hide: No extracts, icky artificial sweeteners, or artificial anything on them. Daring? Maybe. Wholesome? Definitely. Press on each ingredient below if you want to know what’s good for you.

Alfalfa roots reach up to 60 ft into the soil to absorb trace minerals. Lightweight proteins stimulate the rebuilding of tissues and strengthen hair, skin and nails.
Very low in saturated fat, cholesterol and sodium. A good source of magnesium. An excellent source of manganese and selenium. The enzymes produced during sprouting are believed to be #1 in their ability to stimulate the immune response and initiate self-healing.
Rich in calcium, iron and trace minerals. Reported to relieve arthritis, gastrointestinal disorders, chronic fatigue, constipation, poor circulation, psoriasis, acne and body order.
A lesser-known superstar among cereal grasses! Recent and ongoing studies indicate that unique proteins, lipids and other factors in oat sprouts may serve as an antidote for male impotence and possibly even revive reproductive function.
A complete source of highly digestible vegetarian protein, the richest source of B12 in nature, and rich in vitamins B1, B2, B3 and B6. Spirulina has also shown promise in treating impaired immunity, protein deficiencies and eating disorders.
Rich in minerals and antioxidant vitamins like beta carotene. A natural source of HGH (human growth hormone). Purported to contain valuable RNA and DNA protein.
Contains over 96 different minerals and trace minerals. In fact sea vegetables offer the broadest range of minerals of any food, containing virtually all the minerals found in the ocean (the same minerals found in humans). The iodine in green kelp is helpful for people with thyroid issues.
Rich in vitamin C and beta carotene; a powerhouse of anti-cancer compounds.
Contains valuable sulfur compounds and may also help to prevent cancer thanks to its plentiful sinigrin, a cabbage glucosinolates.
Unique volatile oil components (risticin, limonene, eugenol, alpha-thujene) and flavonoids (apiin, apigenin, crisoeriol, and luteolin) provide parsley’s unique health benefits; it’s an excellent deodorizer, antacid and anti-ulcer remedy.
Rich in all trace minerals and antioxidants; recommended to prevent brittle bones.
A good source of folate, magnesium, phosphorus and copper; an excellent source of dietary fiber, vitamin A, vitamin C, vitamin E (Alpha Tocopherol), vitamin K, thiamin, riboflavin, vitamin B6, calcium, iron, potassium and manganese. Contains anti-inflammatory properties.
Rich in vitamin C and beta carotene; a powerhouse of anti-cancer compounds. Sprouting increases the vitamin content and helps neutralize phytates, making digestion easier.
This red kelp is reported to restore kidney function. Excellent source of magnesium and the B-vitamin folate; good source of iron, calcium, and B vitamins riboflavin and pantothenic acid. Contains good amounts of lignans, plant compounds with anti-cancer properties.
Probiotic Blend -5 Billion cfu/g (L. gasseri, B. bifidum, B. longum) & Apricot

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Vitamin B12

Green Fix Fans

  • Some days I feel like I haven’t eaten a good healthy serve of vegetables for way too long. It’s very easy to have a bowl of pasta, or a meat and rice dish because it fills you up and is quick and easy. But Green Fix makes it easy too—just a quick drink and I have caught up on all my essential greens, without the hassle of putting together a big meal of veg. I love it.

    — John Penny, Lewes, UK —

The Fun

If you just can’t choke down your broccoli, there might be a very good reason hidden in your genes.

According to American food scientist John E. Hayes, “variations on a gene called TAS2R38 can affect how people perceive bitterness; a compound called allylglucosinolate is what causes the bitter taste in broccoli.”

On the other hand, Hayes notes, some broccoli haters simply may not have had the pleasure of eating properly cooked broccoli—it should be a little al dente, not boiled to mush. One particularly tasty way to get your brocca is to blanch it briefly, then stir-fry it in a bit of oil on high heat until it’s slightly blackened. Season with a bit of salt and chili pepper flakes, and see what you think. (Or just pop a pack of Green Fix to get your greens and skip the washing up.)

Sprout it out in Six Easy Steps

Too busy to grow a garden full of super-fresh leafy greens? That’s what we’re here for. But you can also boost your daily nutrient intake with easy homegrown sprouts.

Chickpeas, or garbanzo beans, are very easy to sprout and bring a nice nutty flavour to salads and sandwiches. Sprouting chickpeas enhances their vitamin and protein content, while neutralising the phytic acid and enzyme inhibitors that typically make chickpeas hard to digest.

You will need

  • 2 cups dried chickpeas
  • Large jar
  • Nylon sock or stocking
  • Plenty of water for soaking and rinsing
  • Optional: 2 Tbl lemon juice or apple cider vinegar


And then you simply…

  1. Rinse the chickpeas in a colander.
  2. Cover the chickpeas with twice as much water in a large jar—they need room to expand as they soak up the water. Optional: Add the lemon juice or apple cider vinegar to the soaking liquid to help neutralise phytates.
  3. Stretch a nylon sock/stocking over the jar and leave the chickpeas to soak at room temperature for 8-12 hours. Drain the chickpeas in the colander.
  4. Rinse the chickpeas well several times, stirring them with your hands.
  5. Put the chickpeas back in the jar (do not fill with water this time), cover jar with sock as before, and leave at room temp for another 8-12 hours.
  6. Repeat steps 4-5 twice a day for two days.

By now you should see little sprouts peeking out. Short-sprouted chickpeas are good to cook in soups and stews, but if you repeat step 6 for another day or so, you’ll have longer, more tender sprouts you can eat raw in salads, sandwiches, and spreads like hummus.

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