Ingredients

Alfalfa Protein

Alfalfa grass, sometimes referred to as the "queen of forages", is another highly nutritious superfood that has been used in traditional medicine systems, such as Ayurvedic and Chinese medicine, to treat a variety of ailments.

It’s rich in protein, vitamins A, C, and K, as well as calcium, iron, and potassium. Alfalfa grass is also a source of chlorophyll and has anti-inflammatory properties. Alfalfa grass has been consumed to help improve digestion and support healthy blood sugar levels.

Alfalfa grass is a hardy crop that can grow in a variety of climates and soil conditions.

Lemna Leaf Protein

A tiny freshwater aquatic plant that's rich in protein, vitamins, minerals, and antioxidants. Lemna contains the most complete plant protein source in existence, with a perfect amino acid score (PDCAAS) of 1.0. It's a sustainable superfood with a low environmental impact, as it requires little resources and land to grow, and it can double in weight every 24 hours!

Spinach

Spinach is a leafy green vegetable and a member of the Amaranthaceae family, which also includes beets, chard, and quinoa. It’s believed to have originated in Persia and was introduced to Europe in the 12th century. It’s loaded with nutrients, spinach is a good source of vitamins A, C, and K, as well as iron, calcium, and magnesium. It’s also rich in antioxidants, which help protect the body against oxidative stress and inflammation.

Spirulina

A spiral-shaped freshwater blue-green microalgae that packs an incredible amount of complete protein, micronutrients, antioxidants like phycocyanin, and gut-healthy prebiotic polysaccharides. Spirulina’s documented consumption dates back to the Aztecs living in Tenochtitlan, modern day Mexico City, and Lake Chad in Africa. Landish’s California-farmed spirulina is the cleanest in the world. No irradiation, chemicals, herbicides or pesticides are used in farming or processing, which are subject to California’s world renowned, extremely strict health and environmental standards.

Kale

Kale is a nutrient-dense leafy green vegetable and member of the Brassica family, which includes other vegetables like broccoli, cauliflower, and Brussels sprouts. Kale has been grown for over 2,000 years and was first cultivated in the eastern Mediterranean and modern-day Turkey. It’s packed vitamins A, C, and K, as well as calcium, iron, and potassium. Kale is also rich in antioxidants, which help protect the body against damage from free radicals.

Moringa Leaf

Moringa, sometimes called the "miracle tree", is a plant native to the Indian subcontinent, and its leaves have been used in traditional medicine systems such as Ayurveda and Unani for centuries. Moringa is full of vitamins A, C, and E, as well as calcium, potassium, and protein. Moringa leaf is rich in antioxidants and has anti-inflammatory properties. It’s also been used to boost energy levels and improve digestion.

Barley Grass

This young grass is the shoot of the barley plant and is harvested before it matures into a grain. Barley grass has been used in traditional medicine systems, such as Chinese and Ayurvedic medicine, to treat a variety of ailments. Barley grass is a good source of vitamins A, C, and K, as well as calcium, iron, and magnesium. It’s also rich in chlorophyll, an antioxidant with detoxifying properties. Barley has been consumed to help improve digestion and boost the immune system.

Acerola Cherry

Acerola is a small, bright red tropical fruit with a sweet and tangy flavour. Also known as the "Barbados cherry", it’s native to the Caribbean, Central America, and South America. Acerola has been used in traditional medicine systems in Asia and South America to treat a variety of ailments. Known for its high vitamin C content, it’s also a good source of vitamins A, B (especially folate), and E, as well as calcium, potassium, and magnesium. Acerola is also rich in antioxidants which can help protect the body against cellular damage. Acerola is consumed to boost the immune system and support healthy skin and hair among other things.

Turkey Tail Mushroom

Aptly named for its distinctive colourful fan-like shape, turkey tail mushroom is a functional powerhouse of immune-boosting benefits thanks to compounds such as polysaccharopeptide (PSP), polysaccharide krestin (PSK) and antioxidants. It has been shown to improve gut health as well.

Lion’s Mane Mushroom

A medicinal mushroom known for its cognitive-enhancing and neuroprotective effects, and used in traditional Eastern medicine for centuries. It's also a source of fungal beta glucan polysaccharides with immune-boosting benefits that begin in the gut. It can be found growing on hardwood trees in North America, Europe, and Asia.

Cordyceps Mushroom

A type of mushroom traditionally gathered in the Himalayas. Forced to adapt to high altitudes, lower oxygen levels, and freezing temperatures, cordyceps evolved to thrive, making them one of the most potent functional mushrooms. Cordyceps militaris mushrooms are thought to increase the production of the molecule adenosine triphosphate (ATP) in the body, which delivers energy to the muscles. This may help to explain cordyceps’s ability to improve physical performance and to fight fatigue and lethargy.

Reishi Mushroom

Reishi, also known as the "mushroom of immortality”, is a type of medicinal mushroom that has been used for centuries in traditional Eastern medicine. It has been shown to have a variety of health benefits, including immune system support, reduced inflammation, and improved sleep quality.

Canadian Ginseng Root

Our Canadian-grown panax quinquefolius ginseng, is an adaptogenic herb known in traditional medicine for improving cognitive function, strengthening immunity, alleviating stress, encouraging calmness, and increasing vitality.

Maca Root

The maca plant is a cruciferous vegetable (like broccoli, kale and cauliflower) that was first cultivated in the Andes of central Peru, hence its alternate name, peruvian ginseng. Traditionally, maca has been known to support hormone health, energy, fertility, and vitality. Landish maca root powder is fermented to optimize digestibility and bioavailability.