Spirulina Smoothie Recipe

A spirulina smoothie is the simplest way to work this deep blue-green algae into a daily routine. The colour is spectacular, the texture is smooth, and the flavour is mild enough that fruit carries the drink while the spirulina sits underneath it.

This page covers what spirulina tastes like, how much to use so it stays pleasant, a base recipe, four variations, and the mistakes that turn a good smoothie into a gritty one.

What spirulina actually tastes like

Spirulina has a marine, faintly grassy taste, closer to seaweed than to matcha. Sun-dried spirulina like the Dihé harvested on Lake Chad is milder and less metallic than spray-dried commodity powder, but it is still assertive.

The practical consequence is simple. You pair it with fruit that has enough acidity and sweetness to sit on top of it. Banana, mango, pineapple, blueberry and orange all work. Delicate flavours like pear or melon get buried.

How much to use

Start with one level teaspoon per glass. That is enough for full colour and a light marine note. Two teaspoons gives a much stronger flavour that most people find too much on a first try. Increase gradually once you know how you like it.

Spirulina powder is very light, so it is easy to overshoot when measuring by eye. Use a spoon rather than pouring straight from the bag.

Base recipe

One glass, about two minutes.

• 1 cup plant milk (almond, oat or coconut)
• 1 frozen banana, sliced before freezing
• 1/2 cup frozen blueberries
• 1 teaspoon spirulina powder
• 1 teaspoon chia seeds
• Honey or maple syrup to taste

Pour the milk in first, add the spirulina, then the frozen fruit and chia. Blend on low until the powder disperses, then on high for thirty seconds. Serve straight away, while the colour is at its brightest.

Four variations

Tropical. Swap the blueberries for frozen mango and pineapple, and use coconut milk. The acidity of the pineapple lifts the marine note noticeably.

Green on green. Add a handful of spinach or kale. Be aware this darkens the colour considerably, from bright teal to deep forest green.

Thicker bowl. Halve the milk and serve in a bowl with granola, shredded coconut and fresh berries on top. Eat with a spoon.

Post-workout. Add your usual protein powder and a tablespoon of nut butter. Vanilla protein blends better with spirulina than chocolate.

The swirl

For the marbled look, blend the fruit base first and pour it into the glass. Blend a small second batch with all the spirulina and a splash of milk, then pour it slowly down the inside of the glass and drag a skewer through once. Do not stir.

Common mistakes

• Adding spirulina last. It clumps against frozen fruit. Always add it to the liquid first.
• Blending too long on high. The mixture warms up and the colour dulls. Thirty seconds is enough.
• Letting it sit. Spirulina smoothies separate within about fifteen minutes. Make what you will drink.
• Using a weak blender. Underpowered motors leave the chia and the powder gritty. Soak the chia in the milk for five minutes first if your blender struggles.
• Too much powder on day one. The most common reason people decide they dislike spirulina.

Storage

Keep spirulina powder sealed, away from light and heat. Both degrade phycocyanin, the pigment responsible for the blue-green colour, which is why a faded or brownish powder makes a dull smoothie. Stored properly in an airtight container in a dark cupboard, the colour holds well.