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​Spirulina: Nature’s Superfood

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History, Benefits and Delicious Recipes!

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Spirulina holds a long history, from the ancient cultures around Lake Chad to the Aztec Culture and finally today’s society.

Kanembu People thousands of years ago, around the Lake Chad, incorporated Spirulina to their daily diet. Not only the Kanembu people, but a variety of animals living around the Eastern Africa’s Rift Valley included Spirulina in their daily diet as well.

Kanenbu Spirulina Ladies harvesting spirulina from Lake Boudou Andja. Photo: Marzio Marzot, FAO Report The Future is an Ancient Lake, 2004.

The Aztecs in the sixteenth century, on the other side of the world, were known for their rich-protein, almost all vegan diet. Their main sources of nutrition were maize (corn), that they used to prepare a variety of dishes, beans and Spirulina for its nutritious benefits and high protein.

Aztecs first found it in the Lake Texcoco, and called it ‘teculitlatl’ that means “Stone’s excrement”. After the 16th century, there is not evidence of spirulina consumption from the Lake Texcoco.

Spirulina was rediscovered in the 1960’s and with a lot more technology scientists were able to test the blue algae and then found astonishing results:

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And not only all these nutritional components were found, but also, it is the natural source of protein most efficient for consumption:

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Why does Spirulina has a much higher usable protein percentage than the other forms of protein? The cellulose in the walls of its cells is so soft (composed of mucopolysaccharides) that allows the protein to be so easily digested and assimilated!

Spirulina does have one downside to it, it does not taste very good. However, it is so nutritious that the amount you need to add is so little that the taste can blend easily in your dishes or smoothies. If you want to try it out, here are two very good recipes with Spirulina!

Guacamole:

  • 2 avocados,
  • Cayenne pepper,
  • Fresh lime juice to taste,
  • 2 medium tomatoes,
  • 2 cloves crushed garlic,
  • salt to taste,
  • 1 teaspoon Spirulina
  • 2 tablespoons salsa (optional)
  • 1 tablespoon finely chopped onion (optional).

Mash avocados. Add all other ingredients and mix them well. One of the easiest and quickest recipes… also, who doesn’t love Guacamole?

Smoothie:

  • 1/2 cup unsweetened almond milk or coconut water
  • 1 kiwi, peeled
  • 1/2 banana, peeled, sliced and frozen
  • 1/2 cup frozen mango or pineapple chunks
  • 1 teaspoon spirulina powder
  • 1/2 cup fresh baby spinach leaves (optional)
  • 1 teaspoon chia or hemp seeds

Add all ingredients on a blender, blend well together and voila!

Spirulina Hummus:

  • 1 (15 ounce) can of chickpeas (drained and rinsed- about 2 cups)
  • ¼ cup of tahini (sesame seed butter)
  • 1/3 cup water
  • Juice from 1 fresh lemon (about 2-3 Tablespoons)
  • 1 Tablespoon extra virgin olive oil
  • 1 Tablespoon Spirulina
  • 1 Tbs. minced garlic
  • 1 Tbs. paprika
  • Sea salt and pepper to taste

Mix ingredients in a food processor or blender, and blend well. Eat with your favourite chips or crackers!



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