So, I was trying to think of a new and more innovative way to use spirulina in a savoury recipe.. and I wanted it to be something unlike anything that I’ve done before. Typically when coming up with ways to include spirulina in a recipe, I would usually opt for the standard green smoothie bowl or some sort of energy bite.. but savoury options are very seldom what comes to mind here.
On it’s own, spirulina does have a pretty distinctive flavour.. and not a particularly delicious one at that. However, when blended into the creamy cashew dressing in this dish, you honestly can’t taste it! It also turns everything a pretty awesome bluey-green colour.. so that’s pretty cool too I guess haha! I’m not going to start listing the various different health benefits of spirulina here, as that’s not really something that I tend to do when talking about my recipes. I don’t want to seem like I’m telling people to eat things because they will do certain things; I’m not a nutritionist and at the moment, I’m just focussing on eating things that make me feel good and help my body to perform at it’s best.. so that’s just what I want to share that with you guys.
The spirulina powder that I’ve been using is from one of my favourite brands; Rainforest Foods and you can check them out here. They have a really great website, where you can read all about the various different products that they offer and some of the benefits of these. In case you’re unsure as to what exactly spirulina is, it’s an algae and you will usually find it in either tablet or a powdered form. I usually tend to use the powder and add this into recipes; like smoothies.
Right, now for more recipe talk! I’ve often tried cashew dips and dressings when eating out and I just think it’s amazing how delicious and creamy they are with no actual creams or dairy products what so ever. I’ve said it once and I’ll say it again.. cashews really are an incredible kitchen staple when making plant based alternatives and I genuinely don’t think you can taste that it’s predominantly made from blended cashew nuts. I’ve then added in some crushed garlic and lemon juice to create a really fresh and delicious flavour.
For the actual breakfast bowl itself, I’ve basically rustled up a sort of breakfast salad concoction with fresh pea shoots, edamame beans, creamy avocado, toasted cashews, cucumber and boiled egg. Perhaps not the most common nor conventional of breakfast options, but I thought it would be nice and refreshing during this gorgeous spell of hot weather we’re currently having! I’ve then drizzled the lot in the delicious garlicky cashew sauce and voila! A easy and veggie packed bowl of green goodness!
- 1/2 cup cashew nuts
- 1/2 clove garlic
- 2 tbsp lemon juice
- Salt and pepper
- Pinch of Rainforest Foods spirulina
- 1/3 cup almond milk
- 1 tbsp olive oil
- 1/2 avocado
- Handful of fresh peashoots
- 1/3 cucumber cut into small quarters
- Handful of shelled edamame beans
- 1 egg
- Handful of cashew nuts
- To make the dressing, blend the cashew nuts, crushed garlic, lemon juice, olive oil, almond milk, spirulina and a generous seasoning of salt and pepper until smooth and creamy.
- To assemble the goodness bowl, place the egg onto boil for around 6 minutes (or longer if you'd like a hard boiled egg)
- Toast the cashews in a frying pan and season with a little salt and pepper.
- Layer the salad bowl, starting with the pea shoots, edamame beans and cucumber. Add the sliced avocado, boiled egg and toasted cashews then drizzle with some of the dressing and serve.