Here’s a smoothie recipe featuring Hawaiian Spirulina, a heart-healthy superfood made from blue-green algae. “Mom” has been a long time fan of adding this powerhouse to smoothies, or simply adding it to a tart juice, such as cranberry!
Spirulina is a complete protein with high levels of antioxidants, beta-carotene, Vitamin B12 and Vitamin K. It’s also a natural source of Omega 6 fatty acids and one of two whole food sources of GLA (the other is breast milk). Gram for gram, Hawaiian Spirulina has 3,100% more beta-carotene than carrots, 5,500% more iron than spinach, 600% more protein than tofu and 280% more antioxidant potency than blueberries! In fact, a single 3-gram serving of Spirulina contains more antioxidants than five servings of fruits and vegetables.
1/2 cup of yogurt (“Mom” prefers Redwood Hill Farm)
1 cup of fruit juice (apple, orange or pineapple)
One or more of the following: 1 papaya, 1 peach, 1 mango
1/2 cup of boysenberries or raspberries
1 tsp Hawaiian Spirulina Pacifica powder
Blend all ingredients until smooth. Serve immediately.
Hawaiian Spirulina is cultivated in a BioSecure zone free of pesticides, herbicides and industrial pollutants in Kona, Hawaii, the sunniest coast in the U.S. It is available in powder and tablet form at Whole Foods and other natural foods retailers.