For those not in the know, chlorella is a type of green algae, which can be harvested and turned into a supplement. It has become renowned for having a host of health benefits, with studies showing it could help with everything from boosting energy levels to keeping wrinkles at bay.
Whilst adding algae to your food might sound a little odd, these two plant based recipes, from holistic nutritionist Brandi Black, show just how simple and tasty it can be.
Chlorella Yoghurt Parfait
What’s green, loaded with antioxidants, can be eaten for breakfast, and isn’t a green smoothie? A chlorella yogurt parfait, of course.
This chlorella yogurt parfait is perfect for the days you want something crunchy and creamy for breakfast, but don’t want to be too unhealthy. Layers of dairy free vanilla yogurt, crunchy granola, heart shaped strawberry slices, and vegan mini chips make this breakfast idea Instagram-worthy and more than passable for a mid-afternoon treat.
- 1000g Dairy-free vanilla yogurt
- 2 tsp Sun Chlorella Powder
- 450g Strawberries
- 100g Blueberries
- 125g Granola
- 2 tsp of vegan mini chocolate chips (we used Naturya)
- Wash and cut the strawberries vertically into very thin pieces (to get a nice heart shape).
- Stick the thinly cut strawberry pieces to the bottom part of glass (They should stick naturally if you cut them thin enough).
- Spoon in the plain, dairy-free vanilla yogurt about 1/3 of the way.
- Add ½ of the granola as the next layer. Pat down flat to get yogurt lines even.
- Mix the rest of your yogurt with the Sun Chlorella Powder – Mix until yogurt turns green.
- Layer the chlorella yogurt on top of the granola, to about ¾ of the glass.
- Add another thin layer of granola on top.
- Add another dollop of vanilla yogurt on top of the granola.
- Top with desired toppings, like blueberries, chocolate chips, and nut butter.
Chlorella Chocolate Dipped Strawberries
Chocolate and strawberries are a match made in heaven, but this recipe adds a new and tasty dimension and extra nutrients.
- 500g container organic strawberries
- 120g coconut oil, melted
- 120g cup raw cacao powder
- 3 tsp Sun Chlorella Powder
- 2 tsp coconut sugar
- Pinch pure sea salt
- 1 tsp pure vanilla extract
- Unsweetened shredded coconut (optional)
- Wash strawberries, dry and set aside.
- In medium sized saucepan, melt coconut oil on medium heat.
- Once coconut oil is melted, turn down to simmer and add raw cacao powder, salt, vanilla and coconut sugar or honey. Whisk together.
- Once mixture is thoroughly combined, remove from heat and stir in chlorella powder or granules.
- Line baking sheet or large plate with parchment paper.
- Dip strawberries into chocolate mixture, sprinkle with shredded coconut (if using) and place on parchment paper.
- Refrigerate for an hour.
- Serve immediately and enjoy!