How about another GREEN recipe for St. Patricks Day? The Spirulina Salad, by Courtney Pool (CourtneyPool) Ingredients: -1 big bowl of your favorite greens and/or sprouts – my favorites are all the lettuces, kale, spinach, alfalfa and clover sprouts, and sunflower sprouts. You can also use chard, bok choy, arugula, collards, cabbage and any other kinds of sprouts or green leafy vegetables. -Your high-quality oil of choice – you can use olive, sesame, hemp, pumpkin, or any other plant-source, cold-pressed, organic oil. -High-quality salt – I recommend pink himalayan salt or very high quality sea salt -SPIRULINA – I recommend some specific one because Ive had spirulina that taste horrible and others that taste way better. Go for the Manna variety from Healthforce Nutritionals, or Spirulina Pacifica. It might be in stores or you may need to order it online. Directions: A note about the spirulina salad – it is very open to adaptation. For this reason, I don’t have exact measurements in these directions – feel free to try my proportions, but PLEASE play around with your own! Some people like their salads more “goopy”, some like them light, some like them salty, some don’t like much salt. And of course, some like to start with a little spirulina, and junkies like me choose to pour it on thick. -First, you want to oil up your salad. The consistency people seem to like best is to have enough oil that your whole salad has a nice coating – not dripping and goopy, but not so little that you’ll barely taste the oil. -Start with a small amount of oil, perhaps 1/2 – 1 TBS, depending on how much leafy greens and sprouts you have. Mix the oil around with the greens and inspect if you need more. Add another TBS and see how that mixes around. It’s important to thoroughly toss your oil and salad first. -Add your salt. This is an optional step, as some people don’t like salt, but I find that a little bit really pulls the salad together to give that almost ‘cheezy’ taste. Keep in mind that spirulina has a slightly salty taste on it’s own. Toss your salad again, now with the salt added. -Time to add your SPIRULINA! Ok, here’s where it really is up to you. I recommend starting with a small amount, such as 1 teaspoon. Put it on your salad, and again- toss until the spirulina is consistent throughout. -with incredible enthusiasm and obscene messiness. Taste, relish, and savor! And the most important part – don’t wipe off the lovely spirulina lips that will be created. The salad will taste better that way ;) Play around with proportions of all the above ingredients to find what YOUR best spirulina salad looks like! The recipe you just read is what I call “The Spirulina Salad”. It’s how I eat my own spirulina most of the time. However, there are many other delicious things you can do with your salad, and other ingredients you can add, such as: -Fats: Avocado, olives, nuts, and seeds (my faves on spir salad are pumpkin seeds and hemp seeds) -Cucumbers, celery, tomatoes, and any other relatively neutral tasting vegetables -Apple Cider Vinegar (in addition to oil, and some people use it instead of oil) -Lemon juice -Sauerkraut and kim chi -Seaweed, such as nori, dulse, kelp, wakame, hikiji, etc. Other tips: Try wrapping your spirulina salad in either a raw nori sheet (the seaweed classically used to make sushi), or a big collard leaf for a Spirulina Salad Wrap! Mmmm delicious!
Posted on: Mon, 17 Mar 2014 18:52:59 +0000
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