Ever bought a green powder like spirulina, used it once then left it in the back of the cupboard not knowing what else to do with it? I know loads of people who’ve done this or don’t know what else to add the powders to other than smoothies so here’s one of my favourite ways to use the algae spirulina.
This recipe is a great way to use and mask the unique flavour of spirulina because of the dominant tastes of banana and peanut butter, plus there’s a good thick texture from the oats too which tops it all off.
Different brands of spirulina will have different levels of nutrition as this depends on where it was grown but in general it’s a source of Vitamin B12 (although not all of it in an easily used form so not to be the only B12 source in a diet), other B vitamins, iron, vitamin A, magnesium and chlorophyll, hence its dark green colour. Algae such as spirulina are concentrated into supplements in order to provide plant sources of the essential fatty acids EPA & DHA which would otherwise need to come from oily fish sources.
Some animal studies also suggest that it’s beneficial for heart health by improving blood pressure and cholesterol. Scientists have even fed it to malnourished children in Africa, so while you can’t expect it to work miracles if the rest of your diet and lifestyle is awful it can definitely be a good nutritional, body booster.
Make sure to buy quality, organic spirulina that has gone through testing for contamination, EU brands have to follow certain regulations which is a good safety net but if you’re unsure then ask the brand before you buy, better safe than sorry.
Got leftover pumpkins/pumpkin flesh from Halloween and don’t want to waste it?
Whip up this comforting, nutritious, healthier mac and cheese in under 30mins then feel smug because you didn’t waste any of that pumpkin!
Comfort food with benefits
The combination of melted cheese and pasta makes this dish proper comfort food during colder weather but you also get nutrition from the pumpkin, fibre from the wholegrain pasta and I share a tip on how to maximise the benefits from the garlic, also make sure to include the black pepper as it helps the absorption of other nutrients so you can really maximise the goodness of this dish.
Savoury scones with a hick of chilli to complement the cheese and pumpkin.
I’ve wanted to do a savoury scone for a while now and this seemed like a good combo, I’ve been cooking with a lot of pumpkin and squashes as it’s nearly Halloween time so there’s an abundance of them around and this is a good way to use them up, especially if you’ve leftover pumpkin innards from carving.
I’ve made my scone recipe many times and tried various flours but the one I always come back to is spelt, it’s wholegrain meaning high fibre, it has some gluten but less than wheat flour meaning you still get good texture but is easier to digest and doesn’t absorb as much liquid as other flours and has a nice flavour when cooked.
You can now find spelt flour in lots of places including supermarkets and health food stores.
A tip on cooking your pumpkin flesh, I found it best to steam it, this introduces more moisture than baking it which then gets added to the flour mix and helps it stay more moist and also means it blends better so that you won’t get any big lumps of pumpkin in your bite of scone!
You can also do this on a night where you’re steaming other veg then leave it to cool and store it for a few days in the fridge until you’re ready to make this recipe.
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