Hey there! Life has been flat out for the past few months while I’ve been digging into my herbal medicine studies (nearly finished, woohoo!) and just with the exhaustion of pregnancy. I’m now nearly 39 weeks pregnant and with a bit of free time on my hands, so I thought I’d share with you guys my latest recipe creation: this spirulina smoothie.
I’ve been really getting into the spirulina these past few weeks. My main motivation was the fact that spirulina is high in iron, and the third trimester of pregnancy is when you & bub really need that extra iron. Since taking spirulina daily, I’ve been feeling more energised, and I’m not suffering from restless leg syndrome so much anymore (which is a total pain, BTW).
It’s interesting to note that iron deficiency anaemia is a significant health issue among pregnant women, and the prevalence of restless legs syndrome during the third trimester, and the correlation between iron deficiency and restless legs. If only more doctors were aware of this, they might prescribe iron supplements instead of medications to treat restless legs syndrome. (Yes, I’ve been hanging out with nutritional medicine students a lot :D)
I usually just mix a scoop (5ml) of spirulina powder into a glass of juice or water (water works best if I’m having flavoured spirulina – I particularly enjoy Nature’s Way Tropical Spirulina! – otherwise spirulina in water kinda tastes like…seaweed…). But if I want something a bit more filling, I’ll turn to a spirulina smoothie, like this apple smoothie. With all the fruit, you can’t taste the seaweed-ness ;)
- 3 Granny Smith apples
- 2 bananas
- ¼ cup pitted dates
- ¼ cup cashews
- ½ tsp cinnamon
- 1 tbs spirulina
- 1 cup water
- Ice as desired
- Core the apples and peel the bananas.
- Add all ingredients into a high speed blender.
- Blend on a high speed for approximately 1 minute, or until all ingredients are broken down.
- Serve immediately.