The juice and pulp from the Açaí palm, a species native to Central and South America, is used in various juice blends, smoothies and other beverages. A study performed at the University of Florida showed that açaí antioxidants could induce more rapid death (apoptosis) of leukemia cells in vitro. This preliminary research indicates a possible anti-cancer effect of anthocyanins and other pigments, as shown for North American dark berries like the blueberry and black raspberry.

Agave nectar is a low glycemic, liquid sweetener harvested from the agave plant. The agave plant grows in the semi-arid soils of Mexico. Historically, the juices (nectar) were fermented to make tequila. Agave nectar (syrup) is about 90% fructose. It is sweeter than table sugar and it is all natural.

Bee Pollen is an immune boosting nutritional supplement. It is absorbed quickly into the blood and has been used by athletes for strength, endurance, energy and speed.

Bacteria that obtain their energy through photosynthesis (cyanobacteria). This is the only ingredient in E3Live. It is considered to be a super food. Also known as Aphanizomenon flos-aquae (AFA), this super food contains vitamins, minerals amino acids and essential fatty acids. Extracts of cultured cyanobacteria were found to inhibit HIV in a study by the National Cancer Institute, Bethesda, MD.

Cacao nibs are the edible part of the cocoa bean after it has been harvested, dried, fermented and hulled (winnowed). Cacao is rich in magnesium and contains small amounts of caffeine and theobromine (stimulants). Other chemicals that naturally occur in cacao include MAI inhibitors (diminish appetite), PEA (similar to what the brain releases when we are in love) and anadamide (the "bliss" chemical which is the same chemical released when we are very happy)..

The Carob tree is native to the Mediterranean. The seeds or pods are edible and similar to cocoa, but contain no theobromine. Carob powder is an edible powder or flour made from the ground seeds and pods of this plant, often used as a substitute for chocolate.

Cacao nibs are ground to extract about 75 percent of the cocoa butter, leaving a dark brown paste called chocolate liquor. After drying again, the hardened mass is ground into the powder known as unsweetened cocoa. The richer, darker Dutch cocoa has been treated with an alkali, which helps neutralize cocoa's natural acidity.

The fruit of the coconut palm, consisting of a fibrous husk surrounding a large seed containing white flesh surrounding a partially fluid-filled central cavity.

Coconut Water is

• Pure clear and is one of the highest sources of electrolytes known to man.
• More Nutritious than whole milk - Less fat and NO cholesterol!
• More Healthy than Orange Juice - Much lower calories
• Better than processed baby milk- It contains lauric acid, which is present in human mother's milk naturally sterile -- Water permeates though the filtering husk!
• Identical to human blood plasma and has saved lives thru Coconut IV.
• A Natural Isotonic Beverage - The same level we have in our blood.

Coconuts in their young stage of growth are the most health enhancing. Coconut oil also known as coconut butter, is a vegetable oil extracted from copra (the dried inner flesh of coconuts) with many applications. Coconut oil constitutes seven percent of the total export income of the Philippines, the world's largest exporter of the product. Coconut oil is a fat consisting of about 90% saturated fat. The oil is primarily 44.6% lauric acid Unrefined coconut oil melts at 20-25 °C and smokes at 170 °C (350 °F).[2], while refined coconut oil has a higher smoke point of 232 °C (450 °F). Coconut oil has a long shelf life compared to other oils, lasting up to two years due to its resilience to high temperatures. Coconut oil is best stored in solid form - i.e. at temperatures lower than 24.5 °C (76°F) in order to extend shelf life. However, unlike most oils, coconut oil will not be damaged by warmer temperatures.

Date sugar is a food more than a sweetener. An unprocessed sugar made from dehydrated dates that are ground into small bits to be used as a sweetener. Date sugar is high in fiber, and has a long list of vitamins and minerals, including iron. It is light tan in color. Tends to clump as is naturally hydroscopic, but will break up. Its use is limited by price and the fact it does not dissolve when added to liquids.

Dulse also called dillisk, dilsk, dulse or creathnach, is a red algae that grows along the northern coasts of the Atlantic and Pacific oceans, where it is a traditional food. It is a good source of dietary requirements. A handful will provide more than 100% of the daily amount of Vitamin B6, 66% of Vitamin B12, a day's supply of iron and fluoride, and it is relatively low in sodium and high in potassium.

Fresh-frozen 100% Aphanizomenon flos-aquae (AFA). See "Blue-Green Algae" for more information.

Flax seeds are the seeds of the flax plant. They contain several essential nutrients including calcium, iron, niacin, phosphorous and vitamin E. Flax seeds are a rich source of Omega-3 fatty acids (see fats and oils). The seed can also be sprouted and used in salads and sandwiches. They produce a vegetable oil known as linseed oil or flaxseed oil. It is one of the oldest commercial oils and solvent-processed flax seed oil has been used for centuries as a drying oil in painting and varnishing.

Galangal is a rhizome, the underground, horizontal stem of a plant. It resembles ginger in appearance. However, it tastes little like ginger; in its raw form, it has a soapy, earthy aroma and a pine-like flavor with a faint hint of citrus. Also known as galingale or laos (its Indonesian name). Medicinally, it has the effect of an aphrodisiac, and acts as a stimulant.

Ginger has a sialagogue action, stimulating the production of saliva. It is an effective treatment for nausea caused by motion sickness or other illness and also contains many antioxidants. Though called a root, it is actually the rhizome, the underground, horizontal stem, of the monocotyledonous perennial plant Zingiber officinale. It originated in southern China.

Renowned in Asia as one of nature's most nutrient-rich natural foods, these berries have been used in traditional Chinese medicine for more than two thousand years and probably closer four where they are believed to enhance immune system function, improve eyesight, protect the liver, boost sperm production, and improve circulation, among other effects. Goji berry is also know as Wolfberry which is the common name for the fruit of Lycium barbarum.

Hemp is a common name for Cannabis sativa and the name most used when this annual plant is grown for non-drug purposes. The seed is used in various health food applications and is comparable to sunflower seeds. Hemp contains delta-9-tetrahydrocannabinol (THC), which is the psychoactive ingredient found in hashish and marijuana. The THC levels in hemp are minute and have very little intoxicating effects. In hemp varieties grown for seed or fibre use, the plants are grown very closely together and a very dense biomass product is obtained, rich in oil from the seeds and fibre from the stalks and low in THC content.

It is usually eaten raw. It is high in carbohydrates in the form of dietary fiber. It is composed of 86-90% water; it contains only trace amounts of protein and lipids. Its sweet flavor comes from the oligofructose inulin (also called fructo-oligosaccharide), which the human body does not metabolize; this makes the root an ideal sweet snack for diabetics and dieters. The jícama (pronounced "hickama") is a species of Pachyrhizus, a legume native to tropical and subtropical Central America. It is cultivated for its edible taproot, a straight tapering root that grows vertically down. Its root can attain lengths of up to 2 m and weigh up to 20 kg. The root's exterior is yellow and papery, while its inside is creamy white with a crisp texture that resembles that of a raw potato or pear. The flavor is sweet and starchy.

Originally from China, the Meyer lemon is thought to be a cross between a true lemon and a mandarin orange or sweet orange.

Also known as kieffer lime, it is a Southeast Asian citrus plant with very aromatic leaves. The green lime fruits are distinguished by their bumpy exterior and their small size (approx. 4 cm wide), and the hourglass-shaped leaves. The juice and rinds of the small, dark green gnarled fruit (known as jeruk obat - literally medicine citrus) are used in traditional Indonesian medicine.

Maca is rich in essential minerals, especially selenium, calcium, magnesium, and iron, and includes fatty acids including linolenic acid, palmitic acid, and oleic acids, as well as polysaccharides. Maca's reported beneficial effects for sexual function could be due to its high concentration of proteins and vital nutrients. Lepidium meyenii or maca is an herbaceous biennial plant or annual plant native to the high Andes of Peru. It is grown for its fleshy hypocotyl (actually a fused hypocotyl and taproot), which is used as a root vegetable and a medicinal herb. The nutritional value of dried maca root is high, similar to cereal grains such as rice and wheat.

Manna bread is a cake-like bread containing no added sweeteners, oil. flour, salt, yeast, additives or preservatives. Manna Bread has all the fiber and germ of the original whole grain. After germiniating the grain, they crush and form it into loaves which are baked at low temperatures.

Maple syrup is a sweetener made from the sap of maple trees. To make the syrup, holes are bored into the maple trees and hollow tubes are inserted. These drip the sap into buckets or into plastic pipes. A new hole must be drilled each year, as the old hole will produce sap for only one season due to the natural healing process of the tree, called walling-off. The sap is fed automatically from the storage tank through a valve to a flat pan to boil it down until it forms a sweet syrup. The process is slow, because most of the water has to boil out of the sap before it is the right consistency. It takes approximately 40 litres of sap to make one litre of maple syrup, and a mature sugar maple produces about 40 litres (10 gallons) of sap during the 4-6 week sugaring season. Trees are not tapped until they have a diameter of 25 centimetres (10 inches) at chest-height and the tree is at least 40 years old.

The bean pods of the mesquite are dried and ground into flour. This adds a sweet, nutty taste to whatever it is added to or used in. Mesquite is a leguminous plant found in Northern Mexico and the United States from the U.S.-Mexico border in Texas up to southwestern Kansas and from southeastern California and southwestern Utah to the southern limits of the Sonoran desert.

Generally speaking, sprouts have just grown their first set of leaves while microgreens are older and have grown four or more leaves. Also sprouts don't need sunlight while most microgreens do. The next step for some kinds of microgreens would be the baby greens we find in the popular mesclun salad mixes.

Miso (味噌) is a traditional Japanese food produced by fermenting rice, barley and/or soybeans, with salt and kōji, a fungus used in Chinese and Japanese cuisine which ferments soybeans to produce miso and soy sauce. The most typical miso is made with soy. High in protein and rich in vitamins and minerals, miso is very widely used in Japan, both in traditional and modern cooking, and has been gaining world-wide interest. Miso is typically salty, but its flavour and aroma depend on various factors in the ingredients and fermentation process. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savoury, and there is an extremely wide variety of miso available.

Japanese soy sauce that is not pasteurized. It is produced from roughly equal quantities of soybean and wheat. Soy sauce (US) or soya sauce is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt.

Nori is the Japanese name for various edible seaweed species of the red alga Porphyra including most notably P. yezoensis and P. tenera. The term nori is also commonly used to refer to the food products created from these so-called "sea vegetables". Finished products are made by a shredding and rack-drying process that resembles papermaking. Japan, Korea, and China currently are the major producers.

Nutritional yeast, similar to brewer's yeast, is a nutritional supplement popular with vegans and the health conscious who use it as an ingredient in recipes or simply as a condiment. It is a deactivated yeast, usually Saccharomyces cerevisiae. It is an excellent source of protein and vitamins, especially the B-complex vitamins. It is also naturally low in fat and sodium. Nutritional yeast has a nutty, cheesy, creamy flavor which makes it popular as an ingredient in cheese substitutes. It is often used by vegans in place of parmesan cheese. Another popular use is as a topping for popcorn. It comes in the form of flakes, or as a yellow powder similar in texture to cornmeal, and can be found in the bulk aisle of most natural food stores.

These edible fruits come in two types, astringent and non-astringent. Hachiya are astringent which contain very high levels of soluble tannins and are unpalatable if eaten before ripening. The astringency of tannins is removed by ripening by exposure to light over several days, or artificially with chemicals. Non-astringent persimmons such as Fuyu are not actually free of tannins as the term suggests, but rather are far less astringent before ripening, and lose more of their tannic quality sooner. Non-astringent persimmons may be consumed when still very firm to very very soft. Persimmons are eaten fresh or dried, raw or cooked.

Different natural salts have different mineralities, giving each one a unique flavor. Some assert that unrefined sea salt is more healthy than refined salts. These salts are totally natural and unrefined. Fleur de sel, natural sea salt harvested by hand, has a unique flavor varying from region to region. Sea salt is obtained by evaporating seawater. Himalayan salt is hand-mined deep inside the pristine Himalayan Mountains.

Spirulina is the common name for human and animal food supplements produced primarily from two species of cyanobacteria: Arthrospira platensis, and Arthrospira maxima. It is cultivated around the world, and is used as a human dietary supplement, available in tablet, flake, and powder form. Spirulina contains unusually high amounts of protein. Itis rich in essential fatty acids, vitamins and minerals.

Tahini (or "tehina"/"thina" in Arabic and Hebrew, "tahin" in Turkish, French, Dutch and Danish) is a paste made from ground sesame seeds. It is a major ingredient in hummus and other dishes from the Middle East.

An edible fruit pulp from the tropical Tamarind tree, native to eastern Africa.

See Coconut water above.

Tocotrienols are one of the two molecule groups that makes up Vitamin E. Comes from vegetable oils. Palm oil is the largest natural source of tocotrienols. Other good sources are rice bran oil, and coconut oil. Other food sources include cereal grains, such as barley, oats, and rye.

Truffle describes a group of edible mycorrhizal (symbiotic relationship between fungus and plant) fungi (genus Tuber, class Ascomycetes, division Ascomycota). The ascoma (fruiting body) of truffles is highly prized as food. It has a smell similar to deep-fried sunflower seeds or walnuts, though not all people are able to catch the smell of this mushroom. White truffles are generally served uncooked and shaved. As truffles are considered a delicacy, their prices can be astonishingly high at times. The world's most expensive truffle was a 1.51 kilogram rare White Alba truffle. It was sold for US $160,000 on November 13, 2006 to Hong Kong property tycoon Sir Gordon Wu.

Ume is a species of Asian plum. The Ume tree originates from China, but it has also been grown in Japan and Korea since ancient times. Although normally called a plum, it is actually more closely related to the apricot. Ume juice is extracted by preserving the fruits in sugar. Umeboshi (梅干), or pickled ume, are a Japanese specialty. Flavoured with salt and purple shiso (perilla) leaves, they are red in color and quite salty and sour, and therefore eaten sparingly. Umeboshi are generally eaten with rice as part of a bento.

Umeboshi vinegar is a by-product of umeboshi production. It is a salty, sour condiment. Umeboshi are traditionally made by harvesting ume fruits when they ripen around June and packing them in barrels with salt. A weight is placed on top and the fruits gradually exude juices, which accumulate at the bottom of the barrel. This salty, sour liquid is marketed as umesu "ume vinegar," although it is not a true vinegar.

Seeds of the fuit harvested from the orchid flower on the Vanilla vine..

Wakame (若布) is a type of edible kelp. New studies conducted at Hokkaido University have found that a compound in wakame known as fucoxanthin can help burn fatty tissue.

Yacón syrup is pressed from the yacón plant roots. The yacón is a perennial plant grown in the Andes for its crisp, sweet-tasting tuberous root. The texture and flavour have been described as a cross between a fresh apple and watermelon which is why it is sometimes referred to as the apple of the earth. Although sometimes confused with jicama, yacón is actually a close relative of the sunflower and Jerusalem artichoke.