Spirulina has earned its reputation as one of the world's most potent wellness ingredients. Whether you're using classic green spirulina or vibrant blue spirulina, these algae powders pack complete plant protein, antioxidants, minerals, and chlorophyll into every spoonful. And yes - spirulina recipes can taste great when used with a little finesse.

Why We're Excited About Green & Blue Spirulina Recipes
We've been experimenting with both colours across smoothies, breakfast bowls, chia puddings, energy bites, lemonades, and even savoury dressings. Green spirulina brings earthy depth; blue spirulina delivers pure colour with a milder flavour. Both upgrade your nutrition with zero fuss.
How to Use Spirulina in Your Recipes
Start small: ยฝ-1 teaspoon for green spirulina, 1-2 teaspoons for blue spirulina (its flavour is gentler). Pair spirulina with bright flavours like citrus, pineapple, mint, vanilla, and cacao to keep everything tasting clean and balanced.
Choosing Between Green and Blue Spirulina
When it comes to spirulina, colour isn't just aesthetics - it changes how you use it. Green spirulina is the classic version: rich in chlorophyll, slightly earthy, deeply nutritious, and ideal for recipes where flavour can be balanced with fruit, cacao, citrus, or spices. It's the one you reach for when you want maximum nutritional density with minimal fuss.
Blue spirulina, on the other hand, is all about vibrancy. It's made by extracting phycocyanin, the blue pigment, which means you get that electric colour without the stronger marine notes. This makes it perfect for kid-friendly smoothie bowls, bright lemonades, lattes, and any recipe where you want the nutrition without the green intensity.
Most kitchens benefit from keeping both on hand - use green spirulina for depth and performance, and blue spirulina for colour-driven recipes that pop on the plate and on camera.
Spirulina Recipes
Here's our growing collection of green and blue spirulina-powered recipes. Bookmark this page - we'll be adding fresh ideas regularly as we continue testing, tasting, and pushing spirulina into new territory.












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