I remember first being introduced to Spriulina over ten years ago. At the time, I used to shake it into apple juice first thing in the morning and take it as a shot.
Over the years, I have learned that there is good and bad tasting Spirulina. A friend once told me it has to do with when it’s harvested. I don’t know anything about all that, but I have found that LifeStream and Micro Organics Spirulina powder are consistently delightful.
When I say delightful, I am referring to a very mild flavour and a creamy quality. Those fore-mentioned brands aren’t ‘fishy’ tasting at all… to me, anyway.
I’m not going to lie and be like,
“I created this recipe to get more Sprirulina into my body and the bodies of those I care about”
Nah! The truth is that I dig Spirulina. Plain and simple
Give this simple recipe a shot and see if you too can dig Spirulina enough to want to feature it in recipes just for the fun of it.
200g desiccated/shredded coconut, soaked 4 hours
20g spirulina powder (Life Stream or Micro Organics brands are my fav)
5g vanilla powder
1 tbsp lemon juice
Sweet leaf vanilla cream liquid stevia, to taste (I used 1/2 a dropper full)
25g banana powder
- Sieve the water from the coconut and save the water to make a nice smoothie. The water is sweet and coconutty.
- Mix together sieved coconut and all remaining ingredients, gently squeeze as you mix and it should be slightly clumpy
- Scatter the mixture onto a teflex dehydrator tray (see image below) and dry at 115 or whatever you like, until dry. This takes about 8 hours or so.
- Once dry, store in an air tight container and eat as is or use it like a breakfast cereal and serve with milk of choice (which turns green and you’ll love it… so will small people, like children)
- I believe it goes without saying that these would be amazing covered in chocolate, but I’ll say it anyway. So, there. I said it.