For mornings when you want to live a little.
If you're missing an ingredient, swap it for something else. All you need is a blender.
- Cashew milk for almond milk
- Baby kale or romaine for spinach
- Frozen mango for pineapple
- Almond or hazelnut butter for peanut butter
- Honeydew melon for kiwi
- Hemp seeds for coconut flakes
SPIRULINA HEALTH BENEFITS
Here’s the low down on spirulina, a blue/green algae and one of the star superfoods in this recipe. P.S. fun fact: Spirulina became well-known after NASA began using it to feed astronauts on space missions (!)
- Supports the immune system
- Has anti-inflammatory properties: Inhibits the release of histamine from mast cells in the body. This means less itchiness, runny nose and congestion
- Is an excellent plant source of protein – 60—70% of spirulina’s dry weight is made up of digestible amino acids
- Contains skin supportive, antioxidants including: beta carotene, phycocyanin and zeaxanthin
The Recipe: Green Spirulina Smoothie Bowl
Dairy-free, gluten-free, vegan, refined sugar-free
- 1/3 cup unsweetened almond milk
- 1 large frozen banana, peeled and chopped
- 1 cup frozen pineapple chunks
- 1 cup baby spinach
- 1 teaspoon raw coconut oil or MCT oil
- 3/4 teaspoon spirulina powder
- 2 ice cubes
- 1 kiwi, scooped into balls using melon baller
- 1 fresh fig, quartered
- organic nut butter
- coconut flakes, unsweetened
- sliced banana
- bee pollen
Place all smoothie ingredients (except toppings) in a high-speed blender. Blend on high until thick and smooth. Note, to keep this thick, use as little liquid as possible. Stop and scrape down edges with spatula and continue to blend, it will get there! Add more milk if necessary.
Transfer to bowl and arrange toppings. Use a fine mesh strainer to dust a little extra spirulina on top. Serve immediately.
- Food Photography and Recipe Development by Talia Chai
- Originally posted on The Detox Market Blog, Detox Your Life