I love spirulina so much so that I could be its unofficial spokeswoman. My friends and family as a result have been coerced into trying spirulina in everything from mashed potatoes to fudgy raw cacao bars.
It's very versatile, vibrantly green, and wonderfully good for you.
The first time I rambled off a list of what I use in my kitchen to a good friend delving into the world of nutrition and healthy eating, she did a double take when I mentioned "spirulina" and asked me to repeat it slowly, and when I described the nutritionally dense algae superfood, she looked understandably dubious. But then I got a text a few days later that she had begun taking a spirulina supplement and already had more energy on her runs. Done! Another spirulina convert. And it does boost energy, as well as a whole host of other health benefits.
I love using powdered spirulina (often sparingly, as it is quite potent) in sweet and savory recipes. The color is a rich, beautiful green, which means for St. Patrick's Day, it finds itself in almost all my dishes, and it makes a good addition to mint recipes or anything where you want a rich green color but without artificial food dye (yuck). It can be taken in a tablet form, or used as a powder to boost the nutritional content of a smoothie or almost any meal.
For this recipe, this spirulina is best to use for my Matcha Mint "Nice Cream," which tastes like a decadent bowl of soft serve but is in fact, an energizing and nutrient-rich snack!
Matcha Mint "Nice Cream"
1-2 frozen bananas
2-4 tablespoons coconut milk
1/8 teaspoon mint extract
1/2 tablespoon matcha powder
1/2 teaspoon spirulina
optional: 2 to 3 tablespoons raw cacao nibs
Food process all ingredients except the cacao nibs until creamy and smooth, then pulse in the nibs last. Use as much coconut milk as needed to reach your desired consistency.