By Sharon Gannon on Wednesday, July 24, 2013
Spirulina is an edible type of blue-green algae. It is very high in protein and is also a rich source of essential fatty acids, vitamins and minerals. It is a complete protein containing all essential amino acids. Spirulina was a food source for the Aztecs and other Mesoamericans until the 16th century.
This recipe is used at the Jivamuktea Cafe and a scoop of it complements any salad or can make a great side dish, or even a main course!
- 1 cup dry millet
- 4 Tablespoons powdered spirulina algae
- 4 Tablespoons flax seed oil
- 1 Tablespoon Braggs Liguid Aminos (or soy sauce)
Boil millet in 2 cups water, reduce heat and cook until all water is absorbed (about 20 minutes) Wait for Millet to ‘dry out’ about 10 minutes
Transfer millet into large bowl, add oil and using a large fork mix well, sprinkle spirulina over millet, continue to mix well, finally add Braggs, mixing well until millet is bright green.
(You could live on this—I do sometimes. My 6 cats are all big fans of spirulina millet too!).