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By Celeste Yarnall, PhD Pictured above are Greenlip mussels, in their shell from the Marlborough Sounds region of New Zealand. Greenlip mussels are one of the healthiest foods we can eat and they come from the most pristine water on the … Continue reading
MEET MOXXOR ~ MY SPECIAL WEAPON that I refer to as my ANTI-INFLAMMINATOR! It’s replaced my Star Trek phaser that I carried when I guest starred on Star Trek’s The Apple. These days I proudly serve on MOXXOR’s HOLISTIC ADVISORY … Continue reading
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By Celeste Yarnall, Ph.D http://www.MoxxArt.com
If you have read the blog I recently wrote here at Celestial Musings Blog entitled, “What on Earth is a Greenlip mussel https://celestialmusingsblog.com/2012/06/18/what-on-earth-is-a-greenlip-mussel/ you know, or will shortly know after you read it, just how amazing greenlip mussel oil in supplement form is for you, your family and your pets!
Please also read https://celestialmusingsblog.com/2012/07/24/moxxor-and-the-61-health-benefits-of-omega-3-fatty-acids-2/ to get a further understanding of the value of the essential fatty acid category known as Omega-3 and why the GLM is your safest, and most powerful option. With two tiny MOXXOR capsules equalling a whole jar of fish oil it is cost effective, too.
The GLM oil in MOXXOR brand supplement offers us 33 essential fatty acids, 18 of which are Omega-3, but did you know GLM are also a delicious food which New Zealander’s know quite well served steamed and there are many other recipe options as well! (see photo and recipe below).
Try this quick and easy recipe using pre-cooked green lipped mussels.
- Green Lip Mussels, on half shell 2 pounds
- Organic Onion, diced 1/2 ea
- Organic Garlic, minced 4 cloves
- Sauvignon Blanc ~ White Wine 1/2 cup
- Organic Chicken Broth 1/2 cup
- Organic Butter 2 TBSP
- Organic Roma Diced Tomatoes, freshly chopped or one drained organic can
- Himalayan crystal Salt and Organic Pepper to taste
- Extra Virgin, Organic, first pressed, cold pressed Olive Oil 2 TBSP TO PREPARE: Heat a deep stainless steel skillet over high heat. Add oil. Add onion and garlic and cook quickly. Add mussels and stir. Add wine, broth, butter, tomatoes, salt and pepper. Cover pan. Allow to steam for 5 minutes. Remove cover allowing liquid to reduce, about another 5 minutes. Stir occassionally. Remove from heat when mussels are warmed through. Serve over fresh steamed quinoa or “Andean Dreams,” quinoa spaghetti or pasta shells or with crusty gluten free bread to sop up the broth!
Take 2 MOXXOR with this meal and look out…
you’ve just met the new super hero I call “THE ANTI-INFLAMMINATOR!”
GLM’s real name in Latin is perna canaliculus and they are native to New Zealand, renowned for their delicate flavor and large size. Unlike blue mussels, the green mussel’s shell gapes open naturally, which Kiwi’s call “smiling.” The deep, clean and cool waters of the Marlborough Sounds in Southern New Zealand are home to MOXXOR and some of the most sustainable aquaculture operations on the planet, the wonderful people who make MOXXOR also provide this excellent food to gourmet chefs and the rest of us too. Green lipped mussels are best utilized as an anti-inflammatory in MOXXOR as they retain their natural anti-inflammatory properties better in this form, contain no filler oils, or heavy metals or pollutants of any kind (first of all because the waters are so pure and inspected daily by the NZ government for that purity) and also due to Moxxor’s proprietary process which uses cold extraction. They never freeze them, either.
The indigenous people of New Zealand,
the Coastal Maori’s
were famous for eating the GLM right out of the ocean, raw from the shell and have been enjoying amazing health benefits for 1000 years.
These anti-inflammatory health benefits dazzled scientists from all over the world until they figured out that it was the little greenlip mussels which they ate with such reverence, RAW! The GLM were the secret that offered them the huge anti-inflammatory benefits we all need so desperately around the world as chronic diseases come from oxidative stress. Oxidative stress is leads to pain and inflammation (like arthritis, asthma and allergies) in the first place.
MOXXOR is also an antioxidant as well because the GLM eat only phytoplancton in the Marlborough Sounds pristine waters which is a type of algae, rich in carotenoids (powerful antioxidants)!
GLM’s real name in Latin is perna canaliculus and they are native to New Zealand, renowned for their delicate flavor and large size. Unlike blue mussels, the green mussel’s shell gapes open naturally, which Kiwis call “smiling.”
The deep, clean and cool waters of the Marlborough Sounds in Southern New Zealand are home to some of the most sustainable aquaculture operations on the planet, including MOXXOR’S own greenlip mussel aquaculture operations, and they provide this excellent food to gourmet chefs and the rest of us to all around the world.
Green lipped mussels are best utilized in MOXXOR for therapeutic benefits as they retain their natural anti-inflammatory properties this way due to Moxxor’s proprietary process which uses cold extraction. See http://www.youtube.com/watch?v=ieBjKSoXsrY&feature=player_embedded
Why not do as my family does and get MOXXOR delivered fresh right to your door every 28 days so that you and yours (including your animal) can enjoy this amazing supplement and reap the benefits of MOXXOR’s Omega 3’s and antioxidants! Click ’shop now’ at http://www.MoxxArt.com. Remember you have a 90 day money back guarantee so enjoy it on auto ship as one of my very preferred customers! As soon as I receive confirmation of your order I will send you out via email my MOXXOR usage guide to help you evaluate you and your families needs!
I can’t wait to welcome you to the MOXXOR family and as they say in New Zealand, “Kia Ora” which means literally “be well/healthy!”