Unleash the Power of Nature: 5 Irresistible Spirulina Recipes

Ingredients:

DOSES FOR 6-8 MOCKTAILS

4 limes

Sugar, to taste 

Tonic water, one for each guest

Hyper-U

Ice, to taste

Method:

Step 1: 
Cut 3 limes in half. Squeeze the juice and set aside
Step 2: 
Cut the remaining lime into slices, to garnish the glasses before serving
Step 3: 
Put the lime juice in a blender or in a shaker, add a glass of water and add sugar to taste (we recommend about 3 spoons).
Step 4: 
Open two capsules of Hyper-U and add the powder to the mix. 
Step 5: 
Blend well, until all the Hyper-U is dissolved in the mix
Step 6: 
Serve about two fingers of the mix into a cocktail glass, add ice and add tonic water
Step 7: 
Before serving, add a slice of lime on top of the ice or on the edge of the glass

Get Hyper-U here: https://u-earth.store/en-gb/products/hyper-u
 

Ingredients:

Grapes

Dark Chocolate

Wooden sticks

Spirulina flakes

Method:

Step 1: 
Chop the chocolate into small pieces. Put it in a pot and start melting it, stirring it so it doesn’t burn.
Step 2: 
Whilst the chocolate is melting, put a stick into each grape you’d like to cover in chocolate.
Step 3: 
Once the chocolate is fully melted, dip the grapes into the chocolate generously to cover them fully.
Step 4: 
When the chocolate is still warm and liquid on the grapes, put on some spirulina flakes.
Step 5: 
Put all the cake pops in a small glass and refrigerate for 2 hours.
 

Ingredients:

FOR THE BASE: 
180 g of biscuits 
70 g of coconut flakes (grated coconut) 
100 g of butter

FOR THE COCONUT CREAM: 
250 g of coconut yogurt 
150 g of cream cheese 
50 g of powdered sugar 
10 g of gelatin 
30 g of milk 
150 g of fresh cream (unsweetened)

FOR THE SPIRULINA CREAM: 
250 g of whole milk yoghurt 
150 g of cream cheese 
50 g of powdered sugar 
8 g of spirulina powder (about 1 heaped teaspoon) 
10 g of gelatin 
30 g of milk
150 g of fresh cream (unsweetened)

FOR DECORATION: 
150-200 g of fresh cream (unsweetened) 
Powdered sugar, to taste 
Spirulina powder, to taste 
Grated coconut, to taste 
Fresh coconut flakes, to taste

Method:

Step 1:
FOR THE BASE: Blend the biscuits into a fine powder, then transfer them to a bowl. Add the grated coconut and melted butter, and mix until you have a compact and homogeneous mixture.

Step 2: 
Line a 22-24 cm diameter springform cake tin with parchment paper (you can find a tutorial with tips on how to line it perfectly here). Pour the base mixture onto the bottom, distribute it evenly, and press it down with the back of a spoon or the bottom of a glass. Refrigerate for at least 10 minutes to set.

Step 3: 
FOR THE COCONUT CREAM: In a bowl, combine the coconut yoghurt, cream cheese, and powdered sugar. Whisk by hand until the mixture is smooth.

Step 4: 
Soak the gelatin in very cold water for at least 5 minutes, then remove it from the water and dissolve it in a saucepan with the milk until you have a fluid and hot mixture.

Step 5: 
Pour the warm milk and gelatin into the yoghurt mixture and immediately whisk to combine.

Step 6: 
Whip the cream and gently fold it into the yoghurt mixture from top to bottom.

Step 7: 
Pour the coconut cream onto the biscuit base in the cake tin and refrigerate for at least an hour and a half until it has solidified. To speed up the setting time and proceed with the second layer, you can place it in the freezer for about 20-30 minutes.

Step 8: 
FOR THE SPIRULINA CREAM: In a bowl, combine the whole milk yoghurt, cream cheese, powdered sugar, and spirulina powder. Whisk by hand until the mixture is smooth.

Step 9: 
Soak the gelatin in very cold water for at least 5 minutes, then remove it from the water and dissolve it in a saucepan with the milk until you have a fluid and hot mixture.

Step 10: 
Pour the warm milk and gelatin into the yoghurt mixture and immediately whisk to combine.

Step 11: 
Whip the cream and gently fold it into the yoghurt mixture from top to bottom.

Step 12: 
Pour the spirulina cream onto the cake tin, on top of the set coconut cream. Refrigerate for at least 2-3 hours.

Step 13: 
FOR DECORATION: When the cheesecake has been set, remove it from the tin and place it on a serving plate. Whip the cream, sweetening it lightly with powdered sugar, and divide it into three bowls. Add a pinch of spirulina powder to two of the bowls, in different amounts to achieve two shades of green, and mix until smooth. Decorate the surface with dollops of cream in three colours, grated coconut, and fresh coconut flakes. Let the cake rest in the fridge until serving.

Get Spiral-Ox tabs here: https://u-earth.store/en-gb/collections/spiralox/products/spiralox-tabs-spirulina. 

Enjoy a healthy, premium quality  Hyper Food  like SpiralOx® trying those gourmet recipes suggested by our Italia chefs. Spirulina has never tasted so good.