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Green Spirulina Smoothie
This is delicious and one of my staple smoothies. You can swap the spinach out for any other green, be it kale, watercress or even foraged nettles.
Servings
Ingredients
  • A frozen banana
  • 100 g baby leaf spinach
  • 1 tsp ground cinnamon
  • 4 ground cardamom pods
  • A fat slice of fresh ginger
  • 2 tsp tahini
  • 100 ml coconut milk kefir
  • 1 date (unsulphured)
  • 1 tsp maca
  • 1 tsp spirulina
  • enough filtered water to bring it all together
Servings
Ingredients
  • A frozen banana
  • 100 g baby leaf spinach
  • 1 tsp ground cinnamon
  • 4 ground cardamom pods
  • A fat slice of fresh ginger
  • 2 tsp tahini
  • 100 ml coconut milk kefir
  • 1 date (unsulphured)
  • 1 tsp maca
  • 1 tsp spirulina
  • enough filtered water to bring it all together
Instructions
  1. Blend all ingredients in a food processor or blender until smooth and enjoy.
Recipe Notes

This is delicious and one of my staple smoothies. There’s a host of goodness in this green smoothie, including beneficial gut bacteria from the kefir, but one ingredient to shout about is spirulina, which is considered one of the most nutritionally whole superfoods. It’s a complete protein, packed with all the essential amino acids, and one of the richest sources of beta-carotene, with 10 times the beta-carotene of carrots per serving.

Spirulina is also rich in vitamins A, B, C, E, and K, as well as the minerals potassium, calcium, chromium, copper, iron and magnesium. Thanks to these nutrients, spirulina has been shown to help the body fight infection, support cholesterol regulation and possibly aid weight loss.

Allergens: sesame seeds (in tahini)

Recipe notes:

You can swap the spinach out for any other green, be it kale, watercress, or even foraged nettles.

Tahini can be swapped for coconut oil, avocado or a cold-pressed oil like flaxseed, pumpkin seed or hemp.

Recipe from Ann Marie Falkman, Natural Chef Graduate

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