How to Make Appetizing My healthy Porridge with Spirulina Powder

My healthy Porridge with Spirulina Powder. The top countries of supplier is China, from which the. Spirulina is a superfood, but testing reveals a host of serious contaminants. Is safe spirulina possible, or do the risks simply outweigh the benefits?

What is spirulina powder, what are the nutritional benefits and potential side effects and is it safe for everyone? We take a closer look at this food supplement. Spirulina is a blue-green algae that is usually consumed either in powder form or as a supplement. You can have My healthy Porridge with Spirulina Powder using 4 ingredients and 3 steps. Here is how you achieve it.

Ingredients of My healthy Porridge with Spirulina Powder

1. Prepare of Cooked Bowl Porridge.
2. It's of Spirulina Powder.
3. It's of Milk.
4. You need of Some seeds to finish.

What is the nutritional profile of spirulina? Spirulina is a type of blue-green algae that is popular as a supplement. Spirulina is incredibly nutritious, and has numerous health benefits. As it turns out, spirulina positively impacts many of these factors.

My healthy Porridge with Spirulina Powder step by step

1. Make the porridge with water and add the milk and stir..
2. Next add the Spirulina, it will be a not so nice looking colour as it's dark green. So full of vitamins..
3. Add to a serving bowl add some seeds on on top..

For example, it can lower total cholesterol, "bad" LDL cholesterol and triglycerides. Porridge is usually considered boring, tasteless and not particularly an exciting breakfast to eat. I have always loved porridge and feel there Typically to make porridge you would use plain rolled oats, I however; prefer to use oat flour which is oats ground up into a fine flour. Spirulina is available in capsules, tablets, and powder and has been incorporated in certain foods and beverages such as energy bars, popcorn, and smoothies. Many of these toppings are made with pantry staples, so you can easily make these toppings any day of the week.

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