(Hint: Yes, Spirulina Crunchies will get in your teeth giving your pearly whites a healthy green glow. So if you are eating them by the handful, just chase them with something sticky. We recommend dried jackfruit or wild jungle peanuts.)

Spirulina Crunchies, like traditional powdered or tablet spirulina, is a pure, natural, nutrient dense, microscopic, edible, blue-green algae packed with complete and
absorbable protein, chlorophyll, antioxidants and essential vitamins and minerals. It is a balanced whole food that contains over 100 synergistic nutrients that are easily assimilated. It is literally at the bottom of the food chain – a concentrated “nutrient soup” from which all life can be nourished.

What Does Spirulina Have To Offer?
Concentrated Protein Source: The highest source of protein – 60%!
Complete Protein: Contains all 8 essential amino acids in the proper ratios. Build muscle mass.
Speeds up metabolism: Helps with weight loss.
Best Source of GLA: necessary for a healthy nervous system. Great for arthritis!
Vast Spectrum of Antioxidants: Protecting cells from free radical damage while enhancing immune system.
High in Minerals: Easily assimilated as they are chelated with the amino acids.
Iron: 2300% more iron than spinach. Improves energy levels.
Beta Carotene: Enhances immune system and healthy skin.
Vitamin K: An essential nutrient that must be obtained from sources outside the body. Improves bone density and aids in blood circulation.
Calcium: 300% more calcium than whole milk.
Nucleic Acids: RNA and DNA
Chlorophyll: Blood builder and purifier.
Phycocyanin: Removes heavy metals and pollutants from your body.

* These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.
(PS: we have to say all that!)

So what makes Spirulina Crunchies so different?
Well, lots actually.
1. It is crunchy! – this makes it so much more fun to eat. Try sprinkling it on your salad. It stays crunchy and adds a savory flavor (kinda like bacon bits). No gloppy green salad blues that you may get when putting powder on your salad.
2. It is a Spiral – Spirulina derives its name from its microscopic spiral structure. Because of the manual, additive-free process of creating Spirulina Crunchies, its inherent spiral structure stays intact. Spirulina Crunchies are the only Spirulina that is not pulverized which compromises spirulina’s delicate structure.
3. It is Vital – Spirulina Crunchies are low-temperature heat dried to keep bacteria levels in check and to preserve the vital nutrients. Did you know that the leading brand selling their Spirulina as “raw” actually plummet the temperature below 0 degrees C in order to preserve it? Such an extreme temperature certainly affects the nutrients.
4. Savory Flavor – Spirulina Crunchies are more mild in flavor. They taste fresh and yummy. (Never again will you have to hold your nose and endure a slightly fishy flavor)
5. Did we mention its CRUNCHY! – you gotta experience it! Spirulina in a whole new way. No-additives. Pure Green Goodness!

Happy Green Smiles to You!

My first choice is Chia. Why Chia? Well it’s one of my favorites but most importantly, I have a ton of it in my refrigerator right now so it seemed like the obvious food to play around with tonight!

Chia’s major claim to fame is its high Omega 3 content. Omega 3′s have been in recent human dietary history, seriously lacking. Traditional people’s consumed much more of this important fatty acid but industrialization of our foodways have greatly reduced the amount of Omega 3′s in our diet. How much Omega 3 does the chia seed contain? Well the seed itself is 34% oil and of that oil 64% is Omega 3. Chia contains more Omega 3 than flax and it is easier to digest. You can grind chia as you would flax but it is not a necessary step to get the most benefit.

I eat chia because I like a great source of Omega 3 fatty acids but I eat mostly because I love the texture. It reminds me of tapioca when it has been soaked in liquid. When made into crackers it is so delightfully crispy. And when I grind it and add it to my smoothies it adds just the right amount of thickness.

In recipes you can use chia just as you would flax. It gels and holds things together just as flax does though it is a bit lighter and a bit more crumbly. By far my favorite use for chia is as a pudding or porridge. You can soak it in any variety of milk, juice or tea and in about 15 minutes have a lovely little meal. The recipe I’m going to share could make a nice breakfast or a tasty dessert.

Chai Chia

2 cups strong herbal chai, cooled
1 or 2 tbs liquid sweetener of choice
1 tbs. raw tahini
1/4 chia seed
1 large handful white mulberries
1 large handful coconut flakes

Pour chai into a mixing bowl. Whisk in sweetener and tahini. The tahini will not completely dissolve, that is fine. Next whisk in chia seed, mix in until well combined. Let sit for a few minutes and then whisk briskly again. You will notice that the chia has started to thicken. Whisk every few minutes until a pudding-like consistency has been achieved. You can add a little more chia if you prefer it thicker.

Once the chia has thickened add in a handful of mulberries and a handful of coconut flakes. From here you could go in two directions. For a breakfast porridge put a serving of the chai chia in a bowl and drizzle on a little more tahini and perhaps a little more coconut or mulberries. For a light dessert a dollop of whipped cream(scroll down for the whipped cream recipe) and a sprinkle of vanilla powder.

I also really enjoy using chia in crackers and raw “breads”. This recipe from Kate Magic is a fun chia biscuit. Or you can make your regular flax crackers with chia instead for a light & crispy cracker.