Have you ever tried spirulina in the kitchen? As well as being widely available in tablet or capsule form as a food supplement, spirulina is a food in its own right with extremely high nutritional value, perfect for including in a varied, balanced diet.
This microalga (technically a cyanobacterium), famous for its distinctive intense blue-green colour, is rich in high-biological-value protein, essential amino acids, vitamins and minerals. Relative to its dried weight, spirulina boasts one of the richest and most concentrated micronutrient profiles available in nature!
Not everyone knows how to use spirulina in the kitchen: this versatile ingredient is useful not only for enriching our dishes with plant protein and micronutrients, but also as a 100% natural food colouring for delicious doughs and for enhancing flavours with its unmistakable aromatic notes.
Read on to discover the best ideas and recipes for using spirulina in the kitchen!
-Recipes with Spirulina to start the day with flavour and energy
Breakfast is a fundamental moment of the day: it allows us to take in the resources and nutrients needed to face the early morning hours. This is why this first meal must be complete, balanced and nourishing.
Limiting daily consumption of sweets rich in refined sugars and saturated fats in favour of options rich in fibre and micronutrients is an excellent habit. In this context, adding Spirulina to breakfast is a valuable choice for enriching your routine with a natural dose of plant protein, vitamins and minerals!
How can you use Spirulina powder in the morning? Here are 2 simple, tasty ideas:
1. Spirulina Smoothie
Ingredients:
- 1 banana
- 200 ml plant-based drink (coconut, almond or oat)
- 1⁄2 teaspoon Spirulina Becagli Spirulina powder
Method:
Slice the banana and place it in the blender with the plant-based drink and half a teaspoon of spirulina powder. Blend until smooth and creamy. Pour into a glass, garnish as desired with chopped almonds or chia seeds and your smoothie is ready to enjoy!
2. Spirulina Protein Pancakes
Ingredients:
- 100 g egg whites
- 45 g oat flour
- 30 g cane sugar (or sweetener of your choice)
- 1 teaspoon baking powder
- 3 g Spirulina Becagli Spirulina powder
Method:
In a bowl, lightly whisk the egg whites with a pinch of salt until frothy. Add the cane sugar, oat flour, baking powder and spirulina powder. Mix with a whisk until smooth. Heat a non-stick frying pan and pour in 2-3 tablespoons of batter for each pancake. Cook for about 2 minutes per side. Enjoy warm with Greek yoghurt, fresh seasonal fruit or a drizzle of maple syrup.
Ideal for afternoon snacks and between meals too
Mid-morning and mid-afternoon snacks are an excellent habit within a healthy, balanced diet. They help manage hunger between meals, preventing you from feeling too hungry at lunch or dinner.
Thanks to its nutritional contribution of vitamins, iron, potassium and phosphorus, spirulina is a perfect ingredient to introduce into afternoon snacks.
A practical, pocket-sized alternative for people who are often out and about is the Spirulina Becagli Energy Bar, made with ingredients processed at low temperatures to preserve their nutritional and sensory properties intact.
If you would rather make something yourself, here are 2 easy, quick savoury recipes:
1. Chickpea and Spirulina Hummus
Ingredients:
- 300 g cooked chickpeas
- 10 g tahini
- 1 garlic clove (optional)
- 1 g Spirulina Becagli spirulina powder
- Extra virgin olive oil as needed
- Juice of 1⁄2 lemon
- Salt and pepper to taste
Method:
Place all the ingredients in a food processor or use a hand blender. Blend to a smooth cream, adjusting the consistency with a drizzle of extra virgin olive oil or a splash of water. Spirulina hummus is perfect served with crunchy fresh vegetable sticks (carrot, celery, cucumber) or spread on toast.
2. Avocado and Spirulina Spread on Rye Bread
Ingredients:
- 1 ripe avocado
- Juice of 1 lime
- 2-3 fresh basil leaves
- 1 teaspoon Severino Becagli Spirulina powder
- Extra virgin olive oil and salt to taste
- Cherry tomatoes or mixed seeds to garnish
Method:
In a bowl, mash the avocado flesh with a fork together with the lime juice, chopped basil, oil, salt and spirulina. Mix until spreadable. Spread the cream over slices of toasted rye bread and garnish with sliced cherry tomatoes and a pinch of sunflower or sesame seeds.
Recipes with Spirulina for your main meals
Spirulina is excellent for enriching pasta dishes, main courses and side dishes. Its distinctive deep green colour makes preparations visually striking and full of flavour!
Here are three ideas for lunch or dinner:
1. Rocket and Spirulina Pesto
Ingredients:
- 100 g fresh rocket
- 100 g extra virgin olive oil
- 50 g blanched almonds
- 1 garlic clove
- 50 g grated Parmigiano Reggiano
- 50 g grated Pecorino
- 2 teaspoons Spirulina Sticks
- Salt to taste
Method:
Place all the ingredients in a food processor and pulse to avoid heating the mixture, until you have a creamy pesto. It is the ideal sauce to toss with a delicious plate of wholegrain or durum wheat pasta!
2. Vegetable Burgers with Peas, Spinach and Spirulina
Ingredients:
- 200 g boiled spinach, well squeezed
- 100 g cooked peas
- 40 g breadcrumbs (plus extra for coating)
- 2 teaspoons Spirulina powder
- Extra virgin olive oil, salt and pepper to taste
Method:
Blend the spinach and cooked peas with a drizzle of oil, salt, pepper and spirulina powder. Transfer the mixture to a bowl and add breadcrumbs until it holds together. Shape the burgers by hand or using a food ring. Place them on a baking tray lined with baking paper, brush with a drizzle of oil and bake in a conventional oven at 180°C for about 20 minutes, turning halfway through cooking.
3. Homemade Fresh Spirulina Pasta
Ingredients:
- 200 g type 0 flour (or semolina flour)
- 2 fresh eggs
- 10 g Spirulina Becagli Spirulina powder
Method:
Sift the flour and spirulina powder onto a work surface, forming a traditional well. Pour the eggs into the centre and start mixing with a fork, then knead by hand for about 10 minutes until the dough is smooth and even. Wrap the dough in cling film and leave it to rest in the fridge for 30 minutes. Roll out to a thickness of 1 mm, gently roll it up and cut your tagliatelle. Cook in plenty of salted water for just 4-5 minutes and serve with a light lentil ragù or a vegetable ragù made with seasonal vegetables.
(And if you have little time to knead, try the Spirulina Becagli Pasta range, ready to cook in Penne, Caserecce and Tagliatelle shapes!)
As you can see, spirulina is an extremely versatile ingredient in the kitchen, bringing flavour, colour and a high nutritional contribution to your dishes. Have fun experimenting with these recipes and discover how to eat healthily with flavour every day!
