When you’re feeling rundown due to extended work hours, overdoing your workout routine, or lack of sleep, try giving Incan Spirulina a try. Spirulina is a nutrient-rich form of fresh-water algae, grown and dried into a deep, dark green (nutrient-rich) powder with an added bonus of containing the highest concentration of complete proteins found in any food. Now, that is a Superfood! I find the easiest way to consume spirulina is in smoothies or dips, sauces, and dressings. Due to the muggy conditions today in San Diego, I’ve created an ultra-refreshing Minty Maca and Incan Spirulina Smoothie that truly uplifts the spirit by both cooling and energizing at the same time.
Basic Facts About Incan Spirulina:
- 60-70% protein, consisting of eighteen amino acids, including all eight essential amino acids. Note: A helpful addition to any plant-based eating diet.
- Rich in beta-caroten, B1, B2, B6, E, and K.
- High in iron. Note: Helpful for plant-based eaters.
- Known to promote detoxification by removing toxins and heavy-metals from the body.
Where to find Incan Spirulina:
I typically order mine from Longevity Warehouse as a trusted source for quality and flavor.
“David Wolfe Foods™ Spirulina is grown in excellent air quality up at 9500 foot elevation on the Equator in the Andes and is fed with glacier water from Cotopaxi. Not only does it have an excellent flavor profile because of this, but it has the highest source of phycocyanin available in any commercial Spirulina!”
- 2 cups almond milk or (substitute any of the following: coconut milk, cashew milk, coconut water, or maple water)
- 2 Medjool date, pitted
- 12 large fresh mint leaves
- 2-3 frozen bananas
- 1 cup fresh or frozen pineapple
- 2 cups fresh or frozen spinach (note: I love using frozen, organic spinach in my smoothies)
- 1 teaspoon mesquite powder
- 1 tablespoon Incan Spirulina Powder
- 2 teaspoons maca powder
- Place all ingredients in a high-speed blender and blend until smooth and creamy. Enjoy cold!
- vegan, gluten-free, dairy-free, soy-free