Oh Spirulina, you taste so bad (and smell even worse)

Spirulina, a highly nutritious micro salt plant, is ridiculously good for you. A complete protein containing all the essential amino acids, it also containing a range of vitamins and minerals. This super food has many potential health benefits including boosting the immune system and energy levels, improving digestion, controlling appetite, it supports the vital organs and, due to the chlorophyll, it is a great all round detoxer. 

To aid my health condition I have taken spirulina supplements regularly due to the high levels of the essential fatty acid gamma linolenic acid (GLA) which is proven to reduce inflammation and the iron and B vitamins help combat my fatigue.

Last time I decided to have a change from capsules and bought some powder to add to my raw juice each day. I was chatting to my son as I opened the packet and he visibly recoiled as the smell came wafting out. "Mum, you've taken health too far" he said as he slowly backed away. Sniffing the contents I had to agree he had a point.

The first time I added it to my juice didn't go well. It wasn't entirely the taste (although that was bad enough) but the stench turned my stomach every time I took a sip.

Now braver people than I may be able to add this to water and knock it back but not me so I set off on a quest to make it more palatable.

There are a myriad of recipes online all claiming to make spirulina more palatable and I have tried many. I couldn't find one which masked the smell and I found them hard to tolerate. When it came to juices the only way I found to tone down the taste was to add 2 teaspoons of apple cider vinegar. 

Next I decided to add to food. I tried David Wolfe's spirulina and chocolate ball recipe. 

¼ cup hempseed
½ cup raw cacao powder
1-2 tbsp spirulina
3 tbsp virgin coconut oil
2 tbsp raw honey
1 pinch sea salt

You mix all ingredients together, roll into balls and freeze for 15 minutes. You can eat straight from the freezer.

My husband liked these but I could still taste the spirulina, although I couldn't smell it anymore. (it is worth noting that different brands have slightly different taste and smells so it is worth shopping around to find a brand that suits you).

As a last ditch attempt before I added the powered to empty vegetarian capsules I thought I would try a smoothie. I blended almond milk with a handful of frozen berries, 2 tsp spirulina, 2 tsp cacao powder, 2 tsp flax seeds and 1 tsp agave nectar. Success - it tastes (and smells) fantastic.

I would love to know of your spirulina experiences. 

Chia seed puddings

 

Chia seeds are insanely good for you. They come from the desert plant Salvia hispanics and are a great source of omega-3 fatty acids, fibre, protein and minerals. Recent research suggest that regular consumption of chia may low cholesterol and blood pressure.

I sprinkle chia over my breakfast every day.

This chocolate chia dessert feels really indulgent and is really easy to make. Chia is very filling so I get 4 desserts out of this recipe.

To make a traditional chocolate chia pudding mix 1 1/4 cups of the milk of your choice (I use my homemade almond milk) with 1/4 cup chia seeds and 2 tablespoons cacao powder and 1 tablespoon of sweetener (I use agave nectar). Give it a good mix and place in the fridge for a minimum of an hour to set (extra yummy if you leave overnight). That will give you a dessert that looks like this: -

 

However, some people do liken the texture to eating tadpoles! I like my dessert a little smoother and thicker so before eating I blend with a banana which will give you something that looks like this.

I top mine with grated homemade chocolate.

If you wish you can omit the chocolate and add some vanilla bean paste. I love this version with chopped up fruit.

Enjoy.

 

 

 

 

 

 

 

Homemade chocolate recipe

There has been much controversy the last few years regarding chocolate. First you should eat it, then you shouldn't and then you should only eat it whilst standing on your head whistling the MASH theme tune (ok I made the last one up).

I always have a tub of homemade chocolates in the fridge to dip into and love experimenting with different flavours. This is one sweet snack that's full of an incredible amount of antioxidants and serotonin (the happy hormone) you can enjoy guilt free.  To make: -

Gently melt 1/2 cup cacao butter in a glass bowl over a pan of hot water. Do this slowly and your patience will be rewarded with a batch of super smooth chocolate. If you try to rush this step the butter is likely to separate and then cannot be salvaged.  Once melted add 4 tablespoons of agave or maple syrup and  3 tablespoons of cacao powder. Mix together and then taste. If you want it sweeter or more chocolately then add more powder or sweetener. The consistency will be quite thick now. Pour into silicon moulds and freeze or place in fridge until set (approx 30 mins in freezer). Store in the fridge.

Play around with different flavours once you have perfected the basic recipe. Vanilla bean paste, grated orange rind, toasted almond and raisin and peppermint are all favourites of mine (not all together)!

Make your own almond butter

Making your own almond butter is super easy, if a little time consuming, and best of all you know exactly what's in it. Almonds are a great source of  vitamin E, fibre, B vitamins, magnesium, copper, manganese, calcium and potassium as well has essential fats. 

I use almond butter for many recipes but my kids enjoy spread onto toast and for dipping celery and apple into. Deliciously creamy, add it to your oatmeal or put into yoghurts or smoothies. 

I begin by lightly toasting almonds - I prefer the end flavour but this is not a necessary step.

Next place into a blender (use the metal blade) and switch on. Now depending on the blender you use this could take around 20 minutes so if you feel your blender may overheat switch off and give it a rest. I generally give mine a five minute break halfway through.

The mixture will being to look like breadcrumbs - you are on your way!

As the almonds release their oil the mixture begins to get creamy - using a plastic spatula gently push the mixture back to the bottom (you may need to do this several times).

When the mixture begins to clump together like a dough you are almost there - keep going!

It should end up beautifully creamy. Place in a jar in the fridge to set and enjoy.

Raw vegan brownies (only 4 ingredients)

These brownies are my go-to snack when I have my sweet tooth head on. With only 4 ingredients they are super quick to make and ready to eat in only 60 minutes. Oh and did I mention they are crazy good too?

I use medjool dates as they are extra sweet with a yummy caramel like taste.  A fantastic source of fibre they also contain potassium, magnesium, copper and manganese. Packed full of nutrients a regular addition of pecan nuts in the diet help decrease LDL "bad cholesterol" and increase HDL "good cholesterol" levels in the blood. The raw cacao powder is rich in antioxidants, EFAs along with other essential vitamins and minerals such as vitamins B and E, magnesium, calcium, sulfur, zinc, iron, copper, potassium and manganese.

The liquid sweetener can be of your choosing. I did use Agave for this batch (I don't always) but you need to weigh up the high fructose content against the fact it is low glycemic sweetener; it's personal choice and I tend to regularly vary my ingredients. Maple syrup or honey would work just as well.

To make a big batch (you can half if you wish) take: 

8 oz pecans

10 oz medjool dates

3 tablespoons of cacao powder

2 tablespoons liquid sweetener 

Place nuts in a food processor and blend until they become crumbly. throw in the other ingredients and blend until it is well mixed and sticky. Place on a baking tray or silicon loaf tin and freeze until set (usually around 60 minutes). Store in the fridge.