Chlorophyll is not just for plants. Humans can benefit from it greatly as well, and fresh wheatgrass is the best source for its potent, plant-powered healing. Chlorophyll is antiseptic, antibacterial, and anti-inflammatory, and it detoxifies the liver, regulates blood sugar, and improves feelings of wellness. It is also a potent enzyme delivery system, enhancing your body’s ability to easily digest the food you eat. On top of being packed with chlorophyll, wheatgrass also has high levels of protein, vitamin E, magnesium, phosphorus, and many other essential nutrients. One study at Memorial Sloan Kettering Cancer Center found positive results when using wheatgrass to treat ulcerative colitis.

Some people can’t take the very strong taste of wheatgrass shots, and it even gives some people a stomachache. If that’s you, no need to choose this one, but if you can handle it, then the benefits are immense. Some people add wheatgrass shot to fresh juice, to make it easier to take, and this is also a fine way to get that chlorophyll. If you are gluten-intolerant, never fear - wheatgrass has not yet developed the trouble-causing proteins in wheat. Some very sensitive people, such as those with severe celiac disease, may want to avoid wheatgrass, just in this case.

What you Need:

• A healthy food store or gym that sells wheatgrass shots, or your own wheatgrass and juicer (it’s much easier to buy them, though - some stores sell them frozen in 2- to 4- ounce portions)

Step by Step

1. Wheatgrass can be bitter or intensely grassy, and some people don’t like the taste. This is why we call them shots! Pour just 2 ounces in a shot glass, and bottoms up! You’ll get a bit of a jolt but a ton of health benefits.

Boost your metabolism and help heal your body with wheatgrass and my delicious Turkey Soup - 

Turkey Soup

Phase 2, I-Burn
Serves 6
Prep time: 15 minutes
Total time: 20 minutes

This recipe is easy to adapt for I-Burn: Omit the green chiles, and substitute 3 cups cooked quinoa for the Metabolism Noodles.

3 bags Shirataki/Miracle Noodles
5 cups low-sodium chicken broth
1 1/3 cups chopped onion (about 1 onion)
1 cup sliced mushrooms
1 tablespoon diced green chilies
1 1/2 teaspoons chopped garlic
1/8 teaspoon cayenne pepper, or more to taste
5 cups of leftover cooked turkey breast, cubed (about 1 1/2 pounds)
1 tablespoon fresh lime juice
1/2 cup chopped fresh cilantro, divided
Sea salt and black pepper
Crushed red pepper flakes
Lime wedges

Use a strainer to rinse and drain the metabolism noodles well. Cut the noodles into smaller pieces with kitchen scissors and set aside.

In a medium-large pot combine the next 6 ingredients (broth through cayenne) and set to medium-high heat.

Stir occasionally and cook until the onion is soft about 5 minutes.

Add the turkey and simmer for 5 minutes.

Stir in the noodles, lime juice, and 1/4 cup of the cilantro. Continue to simmer until the noodles are hot, about 2 minutes.

Season to taste with sea salt, black pepper, and additional cayenne pepper or crushed red pepper flakes.

Evenly top each serving with the remaining 1/4 cup cilantro, and serve with lime wedges.