Ingredients
- 400 ml coconut milk (the thin carton kind) or almond milk
- 60 g chia seeds
- 3 g spirulina powder (half a heaped teaspoon — per jar it's 1.5 g)
- 1 tablespoon maple syrup or honey
- Half a teaspoon vanilla extract
- Toppings: sliced mango, toasted coconut flakes, a squeeze of lime
Method
- Whisk milk, spirulina, sweetener, and vanilla together in a jug until the spirulina is fully dispersed.
- Divide the chia seeds equally between two jars. Pour the spirulina milk over each. Stir well.
- After 10 minutes, stir again — chia forms lumps if you don't intervene early. Seal and refrigerate overnight.
- In the morning: top with mango, coconut, and lime. Eat cold.
Why this pairing works
Chia seeds provide omega-3 fatty acids that improve absorption of spirulina's fat-soluble pigments. The coconut or almond milk base is neutral enough not to fight the spirulina. At 1.5 g per jar, this is a gentle daily dose with outstanding compliance — it requires zero morning effort.
Variations
- Mango topping can be swapped for any tropical fruit; passionfruit juice stirred in adds acidity that brightens the colour.
- Add a tablespoon of cacao powder to the base for a chocolate-spirulina version.