Checkin’ in with Courtney Pool!
Today I am thrilled to be featuring Courtney Pool and her new book, The Spirulina Recipes ebook (http://spirulinajunkie.com/spirulina-recipes-ebook/ .)
If you don’t know who Courtney is, here’s a little background on this awesome woman!
For over 5 years, Courtney worked with Dr Gabriel Cousens at The Tree of Life Rejuvenation Center in Patagonia, Arizona. She taught nutrition and cleansing classes as well as being in charge of social media, PR and marketing.
She is Juice Feasting and Live Foods Nutrition Coach (http://www.juicefeasting.com/). She writes about raw food nutrition, spirituality and healing eating disorders, which she has personally healed herself of. She also has a blog at http://www.courtneypool.com/
She has recently written an amazing, and much needed, recipe book devoted to Spirulina Recipes! This ebook contains recipes from Courtney and a host of other awesome raw food chefs including Elaina Love, Penni Shelton, Chaya-Ryvka Diehl, Frank Giglio and more!
I have been playing with some of the recipes in the book this past week and am astounded that spirulina can be so versatile and yummy! Because I love raw desserts, I started with the Spirulina Power Balls...YUM! Next up was the Rainbow Rolls with Blue Green Pate & Dipping Sauce....Heaven!
I have to admit that I never did much with spirulina besides add it to smoothies because I just didn’t know what to do with it. I highly recommend checking out this awesome ebook! The pictures alone are massively drool worthy!
Courtney shared one of the recipes here with us!
The Spirulina Salad
▪ 1 big bowl of your favorite greens and/or sprouts – my favorites are all the lettuces, kale, spinach, alfalfa and clover sprouts, and sunflower sprouts. You can also use chard, bok choy, arugula, collards, cabbage and any other kinds of sprouts or green leafy vegetables.
▪ Your high-quality oil of choice – you can use olive, sesame, hemp, pumpkin, or any other plant-source, cold-pressed, organic oil.
▪ High-quality salt – I recommend himalayan salt or very high quality sea salt
▪ SPIRULINA – I recommend the powder for the kind of consistency you’re looking for, but you can try the crunchies instead or in addition!
A note about the spirulina salad – it is very open to adaptation. For this reason, I don’t have exact measurements in these directions – feel free to try my proportions, but PLEASE play around with your own! Some people like their salads more “goopy”, some like them light, some like them salty, some don’t like much salt. And of course, some like to start with a little spirulina, and junkies like me choose to pour it on thick.
1. First, you want to oil up your salad. The consistency people seem to like best is to have enough oil that your whole salad has a nice coating – not dripping and goopy, but not so little that you’ll barely taste the oil.
2. Start with a small amount of oil, perhaps 1/2 – 1 TBS, depending on how much leafy greens and sprouts you have. Mix the oil around with the greens and inspect if you need more. Add another TBS and see how that mixes around. It’s important to thoroughly toss your oil and salad first.
3. Add your salt. This is an optional step, as some people don’t like salt, but I find that a little bit really pulls the salad together to give that almost ‘cheezy’ taste. Keep in mind that spirulina has a slightly salty taste on it’s own. Toss your salad again, now with the salt added.
4. Time to add your spirulina! Ok, here’s where it really is up to you. I recommend starting with a small amount, such as 1 teaspoon. Put it on your salad, and again- toss until the spirulina is consistent throughout.
5. Eat with incredible enthusiasm and obscene messiness. Taste, relish, and savor! And the most important part – don’t wipe off the lovely spirulina lips that will be created. The salad will taste better that way
6. Play around with proportions of all the above ingredients to find what YOUR best spirulina salad looks like!
I can't wait to try more recipes! Check out the book and sign up for the blog so you can find out what our Spirulina Queen is up to next!
In Love and Health,
Lori Clayton, LMT, CHHC