CUISINE & CULTURE
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ANGELINA@ANGELINALARUE.COM
Normally, “green” smoothies are my forte, packed with kale and spinach, and sweetened up with frozen banana and mango. And I occasionally enjoy a berry smoothie. But lately, I’ve been experimenting with the bright blue powder known as spirulina in my smoothies.
Spirulina has painrelief, antioxidant, antiinflammatory, and brainprotective properties. It also contains a powerful plant-based protein called phycocyanin. Due to the rich vitamins and minerals spirulina contains, it is also good for the immune system.
The blue or green powdery substance comes from algae. It’s important if you are pregnant or breastfeeding to consult your doctor before consuming spirulina. And it is not advised to use products like this if you are taking blood thinners or have an autoimmune disease.
Spirulina has a slight seaweed taste, and mixed with banana, pineapple, vanilla and milk, the flavor is mild, even undetected. The combination is very pleasant, and the benefits are great.
This could be a fun, tropical experience for time at home during spring break, with loads of health benefits. Enjoy food made fresh!
Blue Paradise Smoothie
1 cup plant-based milk 1 cup frozen pineapple or mango chunks 1 frozen ripened banana 1 teaspoon vanilla extract 1 teaspoon blue spirulina Place milk into an electric blender. Add pineapple or mango, banana, vanilla, and spirulina.
Pulse blender on high until ingredients begin to incorporate. Once they form a tunnel down the middle of the mixture, blend on high until mixture is completely smooth and creamy.
Serve immediately. Makes 1 large, or 2 small smoothies.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
