It's spring! Finally, the sunshine gleams so beautifully bright and it warms my hearts. Blossoming flowers, to me, signify that it's a time for new beginnings. It's time to spring into action. As the wind blows the winter away, we too can blow all of our regrets away and prepare ourselves to really reach our goals before summer.
In light of new beginnings, I thought it would be nice to try new healthy ingredients in my recipes. I was so inspired by all the green trees and plants surrounding me that I thought it would be nice to eat green food for a change. The special ingredient in these four recipes is Spirulina. Over the past few weeks, I read that Spirulina is used to treat a range of metabolism and heart health issues, including weight loss, diabetes and high cholesterol. Enjoy these spirulina recipes and let me know how you get creative with your food!
After-eight 'nice' cream | Healthy ice cream
- 2 ripe, frozen bananas
- 1/2 tsp Organic Burst Chlorella Powder
- 1 tsp Spirulina powder
- 2-3 drops peppermint extract
- Raw dark chocolate or cacao nibs for garnish
At least 5 hours prior to making the ice cream (preferably overnight), peel and chop your bananas into small pieces, place them in a zip lock bag and store in your freezer until you’re ready to make the ice cream. Remove the bananas from the freezer, place them in your food processor and blend.
Scrape down the sides a few times until everything is incorporated. Be patient with this, as it takes a while for the bananas to become a smooth, ice cream-like consistency. Feel free to add milk if you need. Once the bananas have smoothed out slightly, add the chlorella powder, spirulina powder and peppermint extract, then process again until the ice cream has become green. Scoop into a bowl and top with raw dark chocolate or cacao nibs, and enjoy!
- 3 garlic cloves, minced, more if you like
- 1⁄4 cup plain low-fat yogurt
- 1 tablespoon lemon juice
- 1 teaspoon olive oil
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon paprika
- 1⁄8 teaspoon pepper
- 1 (19 ounce) can chickpeas, drained and rinsed
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon spirulina powder
Combine everything (except the spirulina powder) in blender or food processor and process until smooth. The blender gave me the best result for this. Add a bit more yogurt if you prefer a less viscous consistency. Chill and then sprinkle with the spirulina on the top and enjoy!
- 3 c fresh basil
- ¾ c whole raw almonds
- 1 Tbsp spirulina powder
- 1 clove garlic, roughly chopped
- ½ c extra virgin olive oil
- 1 Tbsp fresh lemon juice
Pulse basil, almonds, spirulina, garlic, and ½ tsp sea salt in food processor to combine. Add oil gradually, processing until mixture is finely chopped, about 1 minute. Pulse in lemon juice. Serve and enjoy!
Super green popcorn
- 2 tablespoons olive oil
- ¼ cup nutritional yeast
- 1 tablespoon spirulina
- 1 teaspoon garlic powder
- 1/2 tsp turmeric
- 1/2 tsp onion powder
- 1/2 tsp curry powder
- 1/2 tsp basil
- Dash cayenne
- Himalayan sea salt, to taste
- ½ cup organic corn kernels
- Coconut oil
In a bowl, combine the olive, nutritional yeast, spirulina, garlic powder, turmeric, onion powder, curry powder, basil, cayenne, and some salt. Mix well and set aside. Pour coconut oil into a large, deep pot. The oil should cover the bottom of the pot. Drop 3 kernels into the pot, cover, and turn the heat to medium-high. Once the kernels have popped, add the rest of the kernels and remove from heat to shake and coat all kernels in the coconut oil.Return the pot to the stove, over medium-high heat. Once the kernels begin to pop, shake the pot vigorously with the lid ajar until the pops start to slow (a couple of minutes). Turn off the heat and pour the spirulina mixture over the popcorn. Mix well until the popcorn is evenly coated. Taste and add more salt as needed. And Enjoy!
These green spirulina recipes are part of a series of monthly posts by Valentina M. Follow her on Instagram@thehealthymexican9 and on PumpUp @thehealthymexican.