Recipes
Eat it, don't endure it.
A small library of 37 kitchen-tested ways to use 1–3 g of spirulina daily. No green sludge. No grit. No miracle claims about smoothies.
Most people who quit spirulina don’t quit because of side-effects or doubts about its value. They quit because no one taught them how to actually eatit. The recipes here are the ones our community has refined over almost two decades, written for home cooks who don’t want to think about it for more than ten minutes.
Two principles run through everything below: keep the heat low (above ~70 °C the phycocyanin and B-vitamins start to degrade), and add a squeeze of citrus(vitamin C measurably improves absorption of spirulina’s non-haem iron).
One new recipe every fortnight
Subscribers get one tested recipe every two weeks, with the why behind the pairing — alongside the rest of the digest.