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5 Creative Ways To Add Spirulina To Your Diet

Something new, something blue! From pesto and salad dressing to granola, cookies & energy balls; latest superfood, spirulina can be used to enhance all your favourite condiments & sweet treats.

Spirulina is a top trending superfood, but when it comes to incorporating this nutrient-dense powder into our daily lives we don’t need to stop at smoothies. 

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

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. 

Lemon and coconut energy ball recipe

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. 

Orange, Cranberry and Spirulina Granola

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. 

Almond, banana and spirulina cookies

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.


1 tsp Spirulina

Pinch of salt

Pepper to taste

1 tsp Dijon mustard

1 tsp honey

50ml apple cider vinegar

200ml extra virgin olive oil

Juice and zest of one lemon 

  • Place all the ingredients in a jam jar, put the lid on and shake well. Taste the dressing and adjust the seasoning if needed. Store in the fridge, making sure you shake well before use.
  • Serving suggestion: dress on leafy salads, cherry tomatoes, green beans or stir into quinoa, couscous or pasta salads.



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

Instagram: @hopepointingatfood


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