5 Creative Ways To Add Spirulina To Your Diet

We caught up with BBC Master Chef pro, Hope Pointing who has shared her favourite spirulina recipes with us:
 

Makes 1 jam jar of pesto

100g whole almonds

2 handfuls of raw kale

2 handfuls of raw spinach

Zest and juice of a lemon

50g grated parmesan

2 x anchovies

Salt and pepper

4 tbsp extra virgin olive oil

2 tsp spirulina

1 tsp chopped red chilli

2 large handfuls of fresh basil

• Add all the ingredients to a food processor and blitz until it reaches your desired consistency, I like it still a little chunky. Store in the fridge, drizzling a little extra oil to cover the top - this will help it last longer.
• Serving suggestion: serve with spaghetti or courgetti, with crumbled feta or goats cheese, spoon onto a creamy risotto, use on salads, on top on soups for an extra creamy kick. 

Makes around 12 balls

100g designated coconut, plus extra for decoration

1 cup dates

1 tsp honey

Zest of 2 lemons

1 tbsp spirulina

Handful of cashews

Pinch of salt

50g pumpkin seeds

2 tbsp coconut oil, melted

• Blitz all the ingredients in a food processor until the mixture comes together. If the mixture is too wet, add a little more coconut, if too dry add a tiny bit of water.
• Roll into small balls and roll into more coconut. Refrigerate until serving. 

For one small batch

2 tbsp honey/maple syrup

3 tbsp melted coconut oil/olive oil + extra for the tray

2 tsp ground cinnamon

1 tsp ground ginger

Zest of 1 orange

2 tsp spirulina

50g ground almonds

50g oats

70g dried cranberries

50g pumpkin seeds

• Heat the oven to 180C.
• Melt together the coconut oil and honey. Add in the spices, orange and spirulina and mix well. Add in all the remaining ingredients and stir until combined. Lightly oil a baking tray and pour in the mixture, making sure it spreads out evenly across the tray.
• Bake for 6 minutes, remove from the oven, turn the mixture well and then return to the oven for a further 6 minutes. The granola should be in small clusters and just turn a light golden colour. Remove from the oven and cool completely.
• Serve with natural yoghurt or coconut yoghurt and fresh fruit, or use as a topping for porridge or pancakes. 

Makes around 8 small cookies

1 tbsp coconut oil

1 tbsp almond butter

1 tsp vanilla extract

2 tbsp honey/maple syrup

1 ripe mashed banana

2 tsp spirulina

1 tsp baking powder

60g plain flour/gluten-free flour

50g flaked almonds (+ extra for sprinkling on top)

50g ground almonds

Pinch of salt

• Heat the oven to 180C. 
• Melt together the coconut oil, almond butter and honey. Add in the ginger, cinnamon, spirulina, vanilla, salt and mashed banana. Stir well until smooth. Add in the remaining ingredients and mix until you have a sticky dough consistency.
• On a lined baking tray, place small balls of the dough and flatten into a small cookie shape. Sprinkle with extra flaked almonds and bake in the over for 12-15 minutes. They should be starting to turn golden on the outside and a little crispy, but still soft in the middle.
• Remove from the oven and leave to cool on a wire tray. Keep in an airtight container.

JAM JAR SPIRULINA DRESSING

Nutrition student, private chef and BBC Master Chef contestant 16.

Instagram: @hopepointingatfood