Spirulina is a blue-green microalgae with health benefits that are out of this world! Did you know NASA has used it as a dietary supplement for astronauts in space? This nutrient-dense food provides concentrated essential nutrients to help the body cope with stress.
It was first cultivated in the 16th century in Mexico and Africa, then eventually rediscovered by scientists in 1967. Spirulina continues to be a topic of interest today, with new research highlighting potential health benefits.
Spirulina can be purchased in powder, capsule, or tablet form and is usually stocked near other “green foods” with detoxifying, alkalising, and energising properties such as chlorella, wheatgrass, and matcha.
HEALTH BENEFITS
One tablespoon of spirulina powder provides 4 grams of complete protein, B vitamins, iron, copper and antioxidants. It may help to reduce cholesterol, increase energy, and support gentle detoxification. When taken between meals, it can help to stabilise blood sugar throughout the day.
Pigment with Purpose
The vibrant green colour comes from two compounds: chlorophyll and phycocyanin (a blue pigment with antioxidant properties). Phycocyanin may lower the risk of chronic disease and ease allergy symptoms like congestion, sneezing, and itching.
Food or Supplement?
Spirulina contains 55–70 percent protein by weight—far more than meat and fish (15–25 percent), soybeans (35 percent), or eggs (12 percent). However, it is used more like a supplement than a primary protein source. The recommended serving is small, about 1 tablespoon,5 but a little bit goes a long way!
Recipe: Vegan Mint Chip Ice Cream
This vegan mint chocolate chip ice cream is made with rich and creamy cashews. Instead of artificial food dyes, spirulina gives it that classic minty green colour to match the taste. A wholesome, plant-based treat as nourishing as it is nostalgic.
- Soak the cashews in room temperature water overnight. Short on time? Boil the cashews for 10 minutes instead. Drain and rinse the cashews before using, regardless of how they were softened.
- In a small saucepan, stir often as you heat the water and sugar over medium heat. Continue until the sugar dissolves completely. Set aside to cool.
- In a high-speed blender, combine the soaked cashews, cooled sugar mixture, peppermint flavour, and spirulina. Blend on medium-high until completely smooth and creamy. Taste, and add more peppermint flavour, if needed.
- Pour the mixture into a sealable container and place it in the freezer.
- After 1 hour, fold in the chocolate chips and stir or “churn” the ice cream with a spoon to break up any ice crystals. Return it to the freezer.
- Repeat the churning process every 2 hours for a creamy texture, for a total of 6 hours, or until firm.
- Store in the freezer, covered, for up to 2 weeks.
