A little Green Miracle Smoothie

Ingredients

  • 4 kiwis, peeled
  • 1 handful of frozen mango chunks
  • 500 ml (2 cups) almond, rice or soya milk
  • 1 handful of spinach leaves
  • Juice of 1 lemon
  • 15 ml (1 tbsp) of Gandalf™ spirulina powder
  • 10 ml (2 tsps) chia or hemp seeds

Direction

  1. Combine ingredients in blender and blend until smooth.

A Little Something Sweet

Ingredients

  • The flesh of 1 ripe avocado
  • One handful of lamb's lettuce
  • 1 very ripe pear
  • 500 ml (2 cups) almond, rice or soya milk
  • 15 ml (1 tbsp) of Gandalf™ spirulina powder

Direction

  1. Peel the pear, discard the core and dice
  2. Coarsely dice the avocado flesh; add lamb's lettuce, milk and spirulina then transfer everything to the jar of a blender.
  3. Mix well, serve immediately or refrigerate.
  4. You can add 15 ml (1 tbsp) of maple syrup to the recipe.

A Very Special Green Apple Juice

Ingredients

  • 2 green apples, cored
  • 15 ml (1 tbsp) of Gandalf™ spirulina powder
  • A dash of lemon juice

Direction

  1. Put the apple in the juicer and pour the apple and lemon juice in a glass. Add spirulina. Blend well.

Alkalizing smoothie

Ingredients

  • 1 handful of kale
  • 2-3 fresh mint leaves
  • 1 orange, peeled
  • 5 ml (1 tbsp) of Gandalf™ Spirulina powder
  • Juice of 1/2 lemon

Direction

  • In food processor, combine all ingredients and pulse until mixture is well blended.

Another Great Super Green Smoothie

Ingredients

  • 250 ml (1 cup) coconut water or filtered water
  • 2-3 bananas
  • 2 handful of baby spinach leaves
  • 15 ml (1 tbsp) of Gandalf™ spirulina powder
  • 5 ml  (1tsp) powdered vanilla

Direction

  1. Combine ingredients in blender and blend until smooth.

Another Very Green Avocado Smoothie

Ingredients

  • The flesh of 1 ripe avocado
  • 1 handful of parsley
  • 1 small cucumber
  • Few dill sprigs
  • 15 ml (1 tbsp) of Gandalf™ spirulina powder
  • Juice of 1/2 lemon

Direction

  1. Combine ingredients in blender and blend until smooth.

Basil and Tomato Smoothie

Ingredients

  • 2 medium tomatoes
  • 2 basil sprigs
  • 2 stalks celery
  • 2 handful of baby spinach leaves
  • 15 ml (1 tbsp) of Gandalf™ spirulina powder
  • Juice of 1/2 lemon

Direction

  1. Combine ingredients in blender, add water until desired consistency and blend again.

Chickpea Spirulina Pot Pie

Who wants something hot and healthy during these cold winter months? Try this delicious and healthy pot pie! 

Serves 6

Prep time: 30 minutes Bake time: 40 minutes

Crust Ingredients:

  • 2 ¼ cups flour
  • ¼ teaspoon salt
  • ½ cup olive oil
  • ⅓-½ cup cold nondairy milk (unsweetened)

Filling Ingredients:

  • 1 15oz tin chickpeas, drained and rinsed (about 1 ½ cups)
  • ½ an onion, diced
  • 2 ½ cups frozen mixed veggies
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Veggie broth (or olive oil/water) to saute with

Sauce Ingredients:

  • 2 cups nondairy milk (unsweetened)
  • 2 tablespoons nutritional yeast
  • ¼ cup chickpea flour
  • 1 teaspoon salt
  • 2-3 teaspoons spirulina

Directions:

  1. Prepare the crust by adding everything to a mixing bowl and mixing until combined, use your hands so that you don’t overmix. It should be a bit crumbly but hold when pressed Split the dough into two and roll the first half out on a floured surface until it is large enough to cover the bottom of the pie pan. Place it into the pan and set aside while you make the filling.
  2. To make the filling add the veggies, chickpeas, and herbs to a pan with some veggie broth or olive oil so they don't burn to the Cook until the onions start to become translucent.
  3. While the veggies cook, add the sauce ingredients to a small pot and whisk until there are no flour Cook over low heat until it begins to thicken, whisking occasionally so the bottom doesn't burn.
  4. Once the filling components are ready, preheat the oven to 350 degrees Fahrenheit, add the veggies to the pie pan, then pour over the sauce. Roll out the other half of the pie crust and place that on top. Gently press the edges together and brush a little bit of milk over the
  5. Bake for around 40 minutes, until the top is nice and Let cool then slice!

Chilled Avocado and Spirulina Smoothie

Makes 3-4 Servings

Ingredients

  • The flesh of 2 ripe avocados
  • 45 ml (3 tbsp) maple syrup
  • 750 ml (3 cups) apple juice
  • 120 g (4 oz) soft tofu
  • 15 ml (1 tbsp) Gandalf™ spirulina powder

Direction

  1. Combine ingredients in blender and blend until smooth.
  2. Add more or less tofu depending on the desired consistency.
  3. Refrigerate 5-10 minutes.

Cold Spirulina and Spinach Soup

Makes 4 servings

Ingredients

  • 2 cloves of garlic, chopped
  • 2 leeks cut into thick slices
  • 500 ml (2 cups) cubed small potatoes
  • 450 g (16 oz) fresh or frozen spinach
  • 1.5 litres (6 cups) vegetable broth
  • 2 ml (1/2 tsp) grated nutmeg
  • 5 ml (1 tsp) herbes de Provence
  • 60 ml (¼ cup) 15% cooking cream (optional)
  • 30 ml (2 tbsp) fresh chives, finely chopped
  • 15 ml (1 tbsp) of Gandalf™ spirulina powder
  • Salt and pepper to taste

Direction

  1. Heat the olive oil over medium heat. Add garlic, leeks and diced potatoes and cook few minutes, stirring to avoid any burning.
  2. Add the other ingredients except Spirulina, cream and chives.
  3. Cook over medium heat for about 20 minutes, uncovered.
  4. Allow to cool, transfer to blender or food processor. Blend until smooth and add Spirulina to the mixture.
  5. Ladle the soup into bowls. Sprinkle each bowl with minced chives, garnish with cream and serve immediately.

Cold Watercress Soup with Spirulina

Makes 4 to 6 servings

Ingredients

  • 45 ml (3 tbsp) sunflower or grapeseed oil
  • 2 cloves of garlic, chopped
  • 2 onions, finely chopped
  • 2 shallots (or green onions) finely chopped
  • 1.5 litres (6 cups) water or vegetable broth
  • 30 ml (2 tbsp) soya sauce
  • 15 ml (1 tbsp) nutritional yeast
  • 2-3 bunches of watercress, coarsely chopped
  • 30 ml (2 tbsp) chopped fresh parsley
  • 15 ml (1 tbsp) fresh thyme or 5ml (1 tsp) dried thyme
  • 30 ml (2 tbsp) vegetables concentrate
  • 15 ml (1tbsp) Gandalf™ spirulina powder
  • Salt and pepper to taste

Direction

  1. In a small saucepan, combine all the ingredients except Spirulina. Bring to a boil and simmer for about 20 minutes.
  2. Let cool and combine ingredients in blend or food processor and blend until smooth.
  3. Serve cold with crackers

Dijonnaise Dressing with Avocado and Spirulina

Ingredients

  • 750 ml (3 cups) servings
  • The flesh of 2 ripe avocados
  • 85 ml (⅓ cup) sunflower or grapeseed oil
  • 30 ml (2 tbsp) Dijon mustard
  • 30 ml (2 tbsp) lemon juice or white balsamic vinegar
  • 1 clove of garlic, chopped
  • 15 ml (1 tbsp) of maple syrup
  • 15 ml (1 tbsp) soya sauce
  • 15 ml (1 tbsp) Gandalf™ spirulina powder
  • Salt and pepper to taste

Direction

  1. Combine ingredients in blender and blend until smooth.
  2. Serve with a green salad.

Energy balls

Ingredients

  • 1 cup rolled oats
  • 1/2 cap puffed quinoa
  • 1/2 cup peanut butter
  • 1/4 cup maple syrup
  • 1/4 cup shredded coconut
  • 2 tablespoons chia seeds
  • 2 tablespoons hemp seeds
  • 1 tablespoon spirulina 

Preparation

1. Combine all the ingredients in a bowl.
2. Take about 2 tablespoons of the mixture and shape into small balls.
3. Store in the refrigerator or freezer to keep them cool

Fennel Exotic Green Smoothie

Ingredients

  • 1 fennel bulb, stems removed
  • 2 oregano sprigs
  • 2 basil sprigs
  • 2 handful of kale, stems removed
  • 1 small cucumber
  • 1 medium tomato
  • The flesh of 1/2 ripe avocado
  • 15 ml (1 tbsp) of Gandalf™ spirulina powder
  • A little squeeze of lime

Direction

  1. Blend all ingredients until smooth and enjoy

Healthy Mayonnaise

250 ml (1 cup) serving

Ingredients

  • 1 egg yolk at room temperature
  • 1 ml (1/4 tsp) dry mustard
  • 2 ml (1/2 tsp) Dijon mustard
  • Juice of one lemon
  • 150 ml (3/4 cup) sunflower or grapeseed oil
  • 15 ml (1 tbsp) Gandalf™ spirulina powder
  • Pinch of pepper
  • Sea salt or soya sauce to taste

Direction

  1. Blend lemon juice, pepper, mustards and spirulina powder.
  2. Stop the motor, add egg yolk and blend lightly.
  3. Add the oil in thin stream, blending until creamy.

Hint : To prevent your mayonnaise from turning liquid, just add a little bit of tepid water while blending.
Variations : add flesh of 1/2 avocado, garlic and curry powder

Mango Lime and Spirulina Ultra Creamy Smoothie Bowl

1 to 2 servings (+ or - depending on your appetite and/or size of the bowls used)

Ingredients

  • ½ cup coconut milk
  • 1 tablespoon agave syrup (or maple syrup) 
  • ½ teaspoon GANDALF spirulina
  • ½ fresh, ripe avocado
  • 2 limes (zest and juice)

Toppings

  • Homemade or store-bought granola
  • Fresh fruit to taste
  • Optional: edible flowers

Preparation

  1. Prepare the suggested toppings or those of your choice!
  2. In blender, add all ingredients in order and blend until smooth.
  3. Don't hesitate to stop the blender to scrape down the sides and push the food towards the blades. Add more liquid, 1 tbsp (15 ml) at a time, if the blender seems to be having difficulty grinding the mixture. It's easier to add more as needed than to end up with a smoothie that's too runny to eat out of a bowl!
  4. Taste and adjust the flavors before pouring the smoothie into your bowls.
  5. Add toppings and serve.

Notes

If your blender has difficulty crushing some of the more solid foods, take out your frozen fruit about ten minutes before making your smoothie. This way, they'll be easier to blend, while still being frozen to ensure a consistent texture that will allow you to eat your smoothie out of a bowl. When using pigmented foods such as spirulina, clean the blender container immediately after use to avoid staining.

Mango, Chia, Kale and Spirulina Smoothie

Ingredients

  • 3 ripe mangoes
  • 2 handful of kale (stems removed)
  • 15 ml (1 tbsp) of Gandalf™spirulina powder
  • 5 ml  (1tsp) chia seeds

Direction

  1. Combine ingredients in blender, add water until desired consistency. Chia seeds will thicken your smoothie.

My Super Smoothie

Ingredients

  • 1/2 lemon, peeled and seeded
  • 5 ml (1 tsp) of grapeseed oil
  • 15 ml (1tbsp) of maple syrup
  • 15 ml (1 tbsp) of Gandalf™ spirulina powder
  • 1 handful of baby spinach leaves
  • Some parsley leaves
  • The flesh of 1 ripe avocado or a banana
  • 1 green or yellow apple cored
  • 1 small cucumber (optional)
  • 250 ml (1 cup) fresh apple juice or almond, rice or soya milk

Direction

  1. Pour into a blender apple juice or non-dairy milk.
  2. Add, in this order: lemon juice, grapeseed oil, maple syrup, spirulina, baby spinach leaves, parsley, flesh of an avocado or a banana.
  3. Wash the apple, discard the core, then dice.
  4. Wash cucumber and cut in half lengthwise; discard the seeds with a spoon and cut into cubes.
  5. Add the diced apple and cucumber into the blender.
  6. Blend until smooth and add apple juice or non-dairy milk if needed.

Papaya Smoothie

Makes 2-3 servings

Ingredients

  • One ripe papaya, peeled and seeded
  • 750 ml (3 cups) apple juice
  • 45 ml (3 tbsp) plain Greek yogurt
  • 15 ml (1 tbsp) maple syrup
  • 15 ml (1 tbsp) juice of 1 lime
  • 15 ml (1 tbsp) Gandalf™ spirulina powder
  •  1-2 drops of peppermint oil

Direction

  1. Cut the papaya in half lengthwise and remove the black seeds. Peel and discard the skin and cut the flesh into pieces.
  2. Combine all the ingredients in blender until smooth.
  3. A common choice for breakfast or a healthy snack.

Peach Smoothie with Spirulina

Ingredients

  • 2 handful of baby spinach leaves
  • 2 ripe peaches, peeled
  • 3-4 handful of fresh mint leaves
  • 15 ml (1 tbsp) of Gandalf™ spirulina powder
  • 15 ml (1tbsp) maple syrup

Direction

  • In a blender, combine all the ingredients, except for the maple syrup. Add the water, then blend gently until smooth.
  • Just before serving, stir in maple syrup.

Potato Salad

Makes 4-6 servings

Ingredients

Vegetables
  • 4 potatoes, boiled, cooled and diced
  • 250 ml (1 cup) celery, finely diced (brunoise)
  • 2 shallots (or green onions) finely chopped
  • 125 ml (1/2 cup) green bell pepper, diced
  • 30 ml (2 tbsp) chopped fresh parsley
Spices
  • 2 ml (½ tsp) curry powder
  • 2 ml (½ tsp) ground cumin
  • 30 ml (2 tbsp) soya sauce
  • 15 ml (1 tbsp) Gandalf™ spirulina powder
  • Sea salt and pepper to taste
  • 250 ml (1 cup) mayonnaise

Direction

  1. Put all the vegetables in a bowl.
  2. Mix the spices with the mayonnaise whisking until the sauce is smooth
  3. Pour it into the bowl
  4. Mix well and serve

Roasted Spirulina Pesto Potatoes

These vegan Parmesan Pesto Roasted Potatoes will become a staple side dish in your home! The bold flavors of the vegan parmesan cheese and pesto are sure to win you over! 

Prep Time: 1 hour

Servings: 4

Ingredients:

- 6-8 golden potatoes
- Olive oil
- Salt and pepper to taste

Pesto Ingredients:

- 1 ½ cup fresh basil
- 2 tablespoons nutritional yeast
- 2 cloves garlic
- ¼ cup olive oil
- ¼ cup cashews (or pine nuts)
- 3 tablespoons vegan parmesan (can sub for an additional 2 tablespoons nutritional yeast and 1 tablespoon cashews but it will change the taste a bit!)
- 2 teaspoons - 1 tablespoon Hawaiian Spirulina powder (depending on how strong you want it)

Directions:

1. Boil the potatoes until they are soft, then drain them and let cool a little.
2. Preheat the oven to 375 degrees Fahrenheit.
3. On a parchment lined baking tray, smash the potatoes using the bottom of a jar/mug.
4. Drizzle olive oil over the potatoes, add salt and pepper to taste. Bake for around 20 minutes, until golden and crisp.
5. While the potatoes are baking, make the pesto by adding all of the ingredients to a food processor and blending until your desired smoothness.
6. Once the potatoes are golden, serve by spreading a generous amount of pesto on top and a little extra vegan parmesan!

Smoothie Triple Joy

Ingredients

  • 250 ml (1 cup) cold apple juice
  • 15 ml (1 tbsp) Gandalf™ spirulina powder
  • 250 ml (1 cup) watercress, thick stems removed
  • The flesh of 1 ripe avocado
  • 3 kiwis, peeled
  • 15 ml (1 tbsp) Hemp seeds

Direction

  1. Set the blender to medium speed and mix for 30 seconds.
  2. Set the blender to high speed and mix for 2 minutes.
  3. Serve immediately.

Spicy Cilantro Smoothie

Ingredients

  • 1 handful of cilantro leaves
  • 1 bok choy
  • 1 red apple
  • 2 stalks celery
  • 30 g (1 oz) fresh ginger
  • Pinch of ground turmeric
  • Pinch of cayenne pepper
  • A little squeeze of lemon
  • 15 ml (1 tbsp) of Gandalf™ spirulina powder

Direction

  1. Combine ingredients in blender, add water until desired consistency and blend again.

Spirulina and Lentil Spread

Makes 4 to 6 servings

Ingredients

  • 375 ml (1½ cup) green or brown lentils cooked and cooled
  • 125 ml (½ cup) chopped celery
  • 30 ml (2 tbsp) chopped fresh parsley
  • 2 cloves of garlic, chopped
  • 3 finely chopped shallots
  • 30 ml (2 tbsp) soya sauce
  • 30 ml (2 tbsp) cold-pressed extra virgin olive oil
  • 15 ml (1 tbsp) nutritional yeast
  • 30 ml (2 tbsp) plain or Greek yogurt
  • A pinch of thyme
  • 15 ml (1 tbsp) Gandalf™ Spirulina powder
  • Pepper to taste

Direction

  1. Put all the ingredients into a bowl and mix well with a spoon. Set aside in the refrigerator.
  2. Serve with crackers or in a sandwich with lettuce, tomato and sprouts

Spirulina and Sour Cream Dressing

Ingredients

  • 250 ml (1 cup) serving
  • 125 ml (½ cup) sour cream
  • 1 clove of garlic, chopped
  • 1 medium onion, finely chopped
  • 45 ml (3 tbsp) mayonnaise
  • Juice of 1 lemon
  • 2 ml (½ tsp) ground cumin
  • 15 ml (1 tbsp) Gandalf™ spirulina powder
  • Salt and cayenne pepper to taste

Direction

  1. Combine ingredients in blender and blend until smooth.
  2. Serve with a green salad.

Spirulina Green Bean Casserole

Try this holiday classic with a healthy twist! 

Ingredients:

  • Roughly 3 cups/1 pound fresh green beans, de-stemmed and chopped in half
  • ¼ of an onion, diced
  • 1 cup mushrooms, about 5 large mushrooms sliced 2 tablespoons olive oil
  • 1 teaspoon poultry seasoning (its vegan usually! Can sub for dried thyme and rosemary)
  • ½ teaspoon garlic powder Salt and pepper to taste
  • ¾ cup full fat coconut milk
  • ½ cup veggie broth
  • 1 tablespoon starch, tapioca or potato starch but rice flour or cornstarch will work too
  • 1 teaspoon Hawaiian Spirulina

 For the crumble…

  • ½ cup almond flour
  • 1 tablespoon olive oil
  • 1 tablespoon nutritional yeast
  • ¼ teaspoon garlic powder Salt to taste
  • 1 teaspoon chili pepper paste, or red pepper flakes 1/4 of a lemon juice

 Directions:

  1. Steam the green beans until almost cooked but still a bit crisp. While the green beans steam, heat a pan to medium heat with olive oil and caramelize the onions, mushrooms, poultry seasoning, garlic, salt, and
  2. While the veggies cook, whisk the starch into the veggie broth so that it isn’t Once the onions and mushrooms have browned, add in the broth mixture and coconut milk. Reduce the heat and allow the sauce to thicken. One thicken, add in the Hawaiian Spirulina (adding it last so it gets the least amount of heat!)
  3. Once the two are cooked, mix them in your baking pan, I used a 9 inch pie Set aside and make the crumble.
  4. For the crumble, just mix everything together then sprinkle over top the casserole, gently press it into the
  5. Right before serving, broil on low for around 12 minutes, until the top is lightly Serve and enjoy!

Spirulina Pesto for Cold Pasta Salad

Ingredients

  • 625 ml (2 (½ cup) servings
  • 375 ml (1 ½ cup) fresh basil*, chopped
  • 45 ml (3 tbsp) pine nuts or walnuts
  • 3 cloves of garlic, chopped
  • 125 ml (½ cup) cold-pressed extra virgin olive oil
  • 125 ml (1/2 cup) freshly grated Parmesan cheese
  • 15 ml (1 tbsp) Gandalf™ spirulina powder
  • Pepper to taste
  • 45 ml (3 tbsp) chopped fresh cilantro

Direction

  1. Put all the ingredients in a food processor or blender except the olive oil that will be added slowly; blend until smooth.
  2. Serve with a pasta salad or as a spread.

*Fresh basil could be replaced by 375 ml (1½ cup) of fresh parsley and 30 ml (2 tbsp) of dried basil.

Spirulina, Fruits and Vegetables Smoothie

Ingredients

  • 2 pears or 2 apples cored
  • 1 banana
  • 1 handful of spinach or kale
  • 250 ml (1 cup) of frozen mango chunks
  • 15 ml (1 tbsp) of Gandalf™ spirulina powder
  • 250ml (1 cup) of filtered water

Direction

  1. Blend all ingredients until smooth and enjoy

Super Antioxidant Smoothie

Ingredients

  • 2 handful of kale (stems removed)
  • 1 bok choy
  • 2 ripe pears
  • 1 handful of fresh strawberries, washed and hulled
  • 15 ml (1 tbsp) of Gandalf™ spirulina powder
  • A dash of lime juice

Direction

  1. Combine ingredients in blender and blend until smooth.

Tropical Smoothie

Ingredients

  • 1 frozen banana
  • 15 ml (1 tablespoon) hemp seeds
  • 30 ml (2 tbsp.) grated dried coconut 
  • 1 Medjool date, pitted
  • 5 ml (1 tsp.) Gandalf™ spirulina
  • 15 ml (1 tbsp.) fresh lemon juice
  • 10 ml (2 tsp.) freshly grated lemon zest
  • 5 ml (1 tsp.) vanilla extract
  • 3/4 cup almond milk

Preparation

Combine all ingredients in blender and blend until smooth and creamy.

Zesty Smoothie

Ingredients

  • 2 handful of baby spinach leaves
  • 2 ripe peaches, peeled
  • 30 g (1 oz) fresh ginger
  • 15 ml (1tbsp) maple syrup
  • 15 ml (1 tbsp) of Gandalf™spirulina powder
  • 1 whole lemon, unpitted

Direction

  1. Combine ingredients in blender and blend until smooth.

Algae smoothie

Ingredients

  • a ripe avocado cut into small pieces
  • 45 ml (3 tbsp) baby-spinach
  • 60 ml (¼ cup) fresh cilantro
  • 45 ml (3 tbsp) Greek plain yogurt (optional)
  • 30 ml (2 tbsp) apple juice
  • 30 ml (2 tbsp) lemon juice
  • 8 ml (1 tsp) of Chlorella powder

Direction

  1. In a blender, place the avocado cut into small pieces first; add baby spinach, cilantro, yogurt, apple juice, lemon juice and finally Chlorella.
  2. Mix for 30 seconds at medium speed. Increase the power and mix another 2 minutes. Serve immediately

Explosion of flavors Smoothie

Ingredients

  • 250 ml (1 cup) almond or soy milk
  • 1 ripe banana or a ripe avocado peeled
  • 250 ml (1 cup) frozen berries
  • 10 ml (2 tsp) of Chlorella powder
  • 125 ml (½ cup) crushed ice

Direction

  1. Mix for 30 seconds at medium speed. Increase the power and mix another 2 minutes.

Heavenly Smoothie

Ingredients

  • 1 cup of water
  • 125 ml (½ cup) Greek plain yogurt or kefir
  • 2 bananas
  • 500 ml (2 cups) chopped frozen spinach
  • 375 ml (1½ cups) frozen Quebec raspberries or strawberries
  • Choice of 15 ml (1 tbsp) hemp or chia seeds
  • Maple syrup to taste
  • 15 ml (1 tbsp) of Chlorella

Direction

  1. Mix for 30 seconds at medium speed. Increase the power and mix another 2 minutes. 

My dynamite smoothie

Ingredients

  • 200 ml (3/4 cup) of vegetable milk (almond, rice or soy)
  • Juice of half a lemon
  • 5 ml (1 tsp) of grapeseed oil
  • 15 ml (1 tbsp) maple syrup
  • 1 handful of baby spinach
  • Some parsley leaves
  • 1 ripe avocado, peeled and pitted or 1 banana
  • 1 green or yellow apple
  • 1 small cucumber (optional)
  • 5 ml (1 tbsp) of Chlorella

Direction

  1. Pour the vegetable milk into your blender.
  2. Add lemon juice, grape seed oil, maple syrup, baby spinach, parsley and avocado or 1 small banana.
  3. Wash the skin of the apple, remove the core and cut into cubes.
  4. Wash the skin of the cucumber, cut it in half lengthwise and discard the seeds. Cut into cubes.
  5. Add the diced apple, cucumber and Chlorella to the blender.
  6. Mix for 30 seconds at medium speed. Increase the power and mix another 2 minutes.
  7. Serve immediately.

Pears, avocado and spinach Smoothie

Ingredients

  • 375 ml (1 ½ cups apple juice)
  • 125 ml (½ cup) frozen pears
  • ½ ripe avocado and peeled
  • 10 peeled chopped spinach (about 2 cups)
  • Maple syrup to taste
  • 15 ml (1 tbsp) of Chlorella

Direction

  1. Mix for 30 seconds at medium speed. Increase the power and mix another 2 minutes.