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Liquid Chlorophyll Is A Thing

April 26, 2016
Gorgeous green: Liquid chlorophyll is swirled into yogurt at Croft Alley in Los Angeles. (Photo: Erin Pearlman)

We all know that eating lots of leafy green vegetables is one of the best things you can do for your health. But what if you could cut to the chase and eat (or drink) the “green” benefits without sitting down to a giant bowl of kale?

Consuming liquid chlorophyll offers the chance to do precisely that. Chlorophyll is the emerald pigment that gives plants their green color and allows them to soak up energy from the sun. Extracted from plant sources such as alfalfa or mulberry leaves (depending on the brand), liquid chlorophyll is a dietary form of the pigment with a mildly grassy taste that’s becoming a trendy addition to food and drinks for its visual and nutritional appeal.

Just like leafy greens, liquid chlorophyll is chock-full of vitamins, minerals and antioxidants. A number of studies have demonstrated chlorophyll’s anti-inflammatory and anti-microbial properties.

It’s traditionally been consumed as a dietary supplement, but lately chefs around the country have been getting creative with it. At Croft Alley in Los Angeles, liquid chlorophyll is swirled into yogurt to create stunning jade streaks. At Mulberry & Vine in New York City, the seasonal menu includes a spring pea quinoa salad tossed with mint chlorophyll vinaigrette. Pressed Juicery and other juice spots are selling chlorophyll-infused water.

You can get crafty with liquid chlorophyll in your own kitchen—drizzle it over fish, grain bowls or soups for a nutritious pop of color. Typically, liquid chlorophyll’s grassy taste is so mild that it can be added to just about anything without overpowering the dish. Many brands are flavored with mint, but for versatility we like unflavored varieties like DeSouza’s Liquid Chlorophyll, sourced from alfalfa grown without pesticides.

Going green just got a lot more fun.

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