In a bowl cook the quick oats according to directions and set aside. Cook the oats according the instructions to prevent undercooked oats and excess water.
Make sure to finely chop the chocolate to ensure it blends with the the smoothie. Once chopped finely add the banana and spirulina to the blender and blend until smooth. Finally add the milk and oats and blend everything until smooth. If the consistency is too thick continue to add milk until it becomes the preferred texture.
ooked oats, banana, dates, fresh spirulina paste and puree. Once smooth
Blend beet, carrots, and ginger together in a blender until smooth. Add water if mixture is too thick. Add almonds to beet mixture and blend until smooth. Add spirulina and ice and blend until smooth.
Drain the can of chickpeas and reserve the liquid for later use.
Add the roasted chickpeas, roasted garlic, olive oil, tahini, fresh spirulina paste, lemon juice and salt to a food processor and puree. If the puree is too thick add 1 tbsp of chickpea liquid at a time until desired consistency is achieved.
ne hour.
Add Spirulina last.
Note: Spirulina can be purchased
mix the filling with blue spirulina.
In the second bowl
Put liquid ingredients into the blender.
Start the blender with the lid on (cuts down on spraying).
Remove the lid and add the Banana, Fruit, Spirulina powder AND/OR the protein powder or silken tofu.
The drink will become'green' in colour because of the Spirulina.
Drink it anyway and you will be pleasantly surprised and more healthy!
(If you find it too 'tart', add non-caloric sweetener to taste)
In a blender, mix water, orange juice, bananas and protein powder for 1 minute.
Add tofu and spirulina; mix for 1 minute, until blended well.
Makes 5 cups.
Pour water into a blender. Add tomato, carrot, kale, radishes, lemon, spirulina powder; top with ice cubes. Blend vegetable mixture until smooth.
For the crust, mix almonds and agave in a bowl then press the mixture into the bottom of a 5 inch pie tin.
In a blender, combine the remaining ingredients and blend until smooth. Be patient; the cashews take a little extra time to fully grind. If you rush, your filling may be lumpy with pieces of cashews.
Pour mixture into pie crust and freeze.
Transfer to fridge about 10 minutes before serving. If the pie remains in the fridge for a while, the filling will melt and become runny.
Put all ingredients, except for tomatoes, into a blender container and pulse until combined.
Stir in tomatoes and season to taste.
Cover and refrigerate until ready to serve.
hredded coconut.
1 teaspoon spirulina or chlorella.
dash of
/2 teaspoon of blue spirulina.
For green, mix 1
Roast the pine nuts in a nonstick pan and set aside.
In a food processor add all the ingredients and puree until you have a thick paste. The pesto is ready to eat once intended consistency is achieved.
If freezing: Add all the ingredients to the blender except the Parmesan and puree until you have a thick paste. Freeze in a freezer bag. Before serving thaw pesto, return paste to blender, add the Parmesan and blend until all ingredients are combined.
Cook the quick oats according the to instructions to avoid under cooked oats and excess water.
Once cooked add the oats to a blender with the rest of the ingredients and blend until pureed.
Preheat oven to 180\u00b0C.
Line a souffle dish with oiled kitchen paper.
In a bowl , whisk the egg and the milk with a fork.
Add the salt,thyme, spirulina and paprika.
Gradually add the flour - crush any lumps. You may need to use a mixer to get rid of them , but if there a one or two its' OK.
Mix in spinach.
Pour mixture into bowl.
Sprinkle the parmesan evenly on top, and grind a bit of pepper on top of that.
Bake for 20 minutes.
Place cold water, banana, and spinach leaves in a blender; blend to combine, about 5 seconds. Add spirulina powder and blend until smooth, 1 minute more.
Place apples and almond milk in a blender; blend until smooth. Add bananas and blend. Add almond butter, coconut sugar, maca powder, spirulina powder, and chlorella powder and blend until smooth. Add oats and blend until smooth.
Whisk celery, onion, lemon juice, olive oil, garlic, pepper, and salt together in a bowl until dressing is well-mixed.
Combine kale, spinach, and Caribbean lettuce in a separate bowl. Sprinkle alfalfa sprouts over kale mixture; add yellow bell pepper, orange bell pepper, prunes, sunflower seeds, spirulina, chlorella, and maca powder and mix well.
Drizzle dressing over salad while continually stirring until evenly distributed.
mong 3 bowls. Add blue spirulina to one, beet powder the