We heard of seaweed before, but what do we know about the algae superfoods like spirulina?
So what’s the BIG DEAL?
Like spinach, Spirulina contains a high amount of energizing iron along with mineral-rich protein essential for detoxification pathways. Spirulina is also being promoted to prevent, treat, or even cure a number of conditions, including high cholesterol, hypertension, diabetes, depression, viral hepatitis, and malnutrition. Moreover, it’s said to boost the immune system and improve kidney and liver function. Chlorophyll found in Spirulina neutralizes free radicals and helps eliminate toxins more efficiently.
Organic Spirulina is naturally anti-inflammatory blue-green algae
that’s rich in energy-boosting B-vitamins.
I’ve always been motivated by health and inspired by good taste! When I first introduced spirulina to my eating habits my palate was surprised by its somewhat intense seaweed taste – like a mouthful of lake water. While it can certainly become an acquired, pleasant taste, I knew most people would initially wrinkle their noses at its green and earthy sulfuric edge. I have learned to use spirulina gently adding it into other ingredients like creating these amazing crepes. The flavor is undetectable. I believe everyone should get to enjoy its intense color, neutral flavor, and health benefits and I hope you give it a go in your kitchen. It’s a great way to get your greens in your day without adding handfuls of the same ol’ kale salad. More to come using it in smoothies and baked goods.
Like other dietary supplements, spirulina is not regulated by the FDA, and that is why I highly recommend:
Crucial Four’s Black Spirulina Mega Boost Powder.
“Our Black Gold Spirulina Mega Boost Powder comes from South America where we are able to utilize mineral-rich glacial waters that are fed into our solar reactors.
This is the most critical component of spirulina manufacturing. With the added pure and pristine air quality at 10,000 ft elevation, the most potent and pure form of spirulina is nowhere for you.
Just look at the color, this shows us that the specialty compound in our mega boost phycocyanin is in a higher concentration than any spirulina ever!!!”
Serves 2 and makes about 6 crepes in a 5″ inch skillet
- 1/2 cup Bob Mills Paleo baking flour
- 1/2 cup chickpea flour
- One teaspoon mboost spirulina @crucialfour
- 1 cup vegetable broth
- 1 avocado sliced
- 1 cup baby kale leaves
- 1/2 cup cooked chickpeas
- 3 to 5 endive leaves
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 1 cup parsley
- 1 cup cilantro
- 3 raw ramps
- 1 cup pistachios
- 1 tablespoon chickpea miso
- 1 juice of a lime
- 1/4 teaspoon cayenne
- Sift both bob mills and chickpea flours into a bowl, add vegetable broth and mix well.
- Let it stand for 5 minutes at room temperature.
- Combines all ingredients except for. olive oil into a food processor
- Turn on the food processor and drizzle olive oil till well combined
Prepare the Three Layer Crepe:
Assemble crepes one layer at a time. One larger crepe for the foundation, add filling and top with dressing, and so on to create alternating layers of crepes, filling, and dressing.