This spirulina smoothie is perfect as we come into summer and the strawberry season in Canberra is just beginning! The recipe is adapted from a recipe on the blog ‘Deliciously Ella’.
Spirulina (Arthospira) powder is about 60% protein and a ‘complete protein’, meaning it contains all amino acids making it a particularly valuable supplement for vegetarians and vegans . Interestingly in the 1980s’ and 90s, NASA and the European Space Agency considered cultivating spirulina during long-term space missions!
Although Arthrospira does occur naturally in tropical ponds and lakes, since the 1970s spirulina has been produced commercially in shallow raceway ponds.
Compared to other sources of protein, spirulina is a highly efficient food source – it yields 20x more protein than soybeans, 40x more than corn, and over 200x more than beef! Production also requires less water than other crops, and can thrive in brackish conditions. For these reasons, spirulina has been proposed as a promising income-generating activity and nutrition supplement for low-income communities.
You can buy spirulina in bulk from the co-op and it stores in an airtight container in a cool, dry place or in the refrigerator for up to 3 months
– 1 ripe banana
– 1 cup berries (fresh or frozen)
– 1 cup spinach
– 1 cup kale
– ¾ c water/almond milk/coconut water
– 1 TBS chia seeds
– 2 TSP spirulina
– 2 medjool dates (optional, for sweetness)
Serves: 1 large smoothie (approx. 400ml)
Preparation time: 5 minutes
- Peel the banana and pit the dates (if using).
- Place all the ingredients in a blender and blend until smooth.
- For a runnier smoothie, add more water/almond milk/coconut water.
Recipe & Research by Camilla Burkot, Photographed by Jennifer Ma, Edited and Published by Ellyn Bicknell