Vegan Blue Spirulina Chia Pudding, Whipped Coconut Cream & Berries Recipe

by Dr. David Minkoff February 13, 2019 2 min read 0 Comments

True blue! Dazzle the family with these mouth watering vegan pudding treats. The blue color comes from all natural blue spirulina.

Blue spirulina is derived from a blue-green algae, Arthrospira platensis. It's perfect for blue smoothies, lattes, baked goods, noodles and of course pudding. Lets take a quick look at some of the benefits of spirulina before we dive info the recipe.

Spirulina Benefits.

Spirulina contains all 8 essential amino acids (High amino content, but with all plant protein low utilization)
Contains phycocyanin a powerful antioxidant that provides many health benefits.
Spirulina is high in protein and vitamins
Excellent nutritional profile
Supports a healthy weight
Improves gut health
Helps treat diabetes
Can Lower “Bad” LDL and Triglyceride Levels
Protects “Bad” LDL Cholesterol From Oxidation
Helps fight cancer
Effective Against Anemia
Reduces blood pressure
Prevents heart disease
Boosts metabolism

Did we get your attention with that long list of impressive benefits? Great, now lest teach you how to make these amazing pudding cups that will be sure to impress your guests.

Vegan Blue Spirulina Chia Pudding

Blue spirulina (Powder)
Coconut milk (Organic, unsweetened & Ice cold)
Chia seeds
Raw honey or grade B organic Maple syrup
Whipped coconut cream
Frozen blackberries, blueberries

Directions:

Blend it all with optional ice for texture
Separate into individual portions and cover
Refrigerate for 30-60 minutes for chia seeds to activate
Top with whipped coconut cream (recipe below)
Garnish with frozen berries
Bon appetit

Whipped Coconut Cream

Directions

Refrigerate 1 can of coconut milk, 8 hours or overnight. It will be hard with some liquid left in the can. If it doesn't firm up, it's a bad can, start over.(Tip: Sadly popular brands like trader joes & thai kitchen don't make great whipped cream)
Place metal mixing bowl and beaters in the refrigerator or freezer 1 hour before making whipped cream.
Open can of refrigerated coconut milk, taking care not to shake it.
Beat coconut cream using electric mixer with chilled beaters on medium speed; turn to high speed.
Optionally right before whipping you add a drizzle of maple syrup or honey, vanilla bean, cinnamon, etc.

Coconut Cream - Lazy Version

Dump the refrigerated can in a glass bowl and whip with a whisk or fork by hand till it begins to become firm. It won't fluff up like with a mixer, but it's super easy.

*This website, including products, articles, and educational content are not intended to diagnose, cure, or prevent any disease. The statements on this website have not been evaluated by the food and drug administration. This website does not provide medical advice. The information contained in this website is for general information purposes only.

Dr. David Minkoff

Dr. David Minkoff graduated from the University of Wisconsin Medical School in 1974 and was elected to the “Phi Beta Kappa” of medical schools, the prestigious Alpha Omega Alpha Honors Medical Fraternity for very high academic achievement. He then completed both a Pediatric Residency and Fellowship in Infectious Disease at the University of California at San Diego.

He worked at the University of California and Children’s Hospitals in San Diego as an attending physician in infectious disease while conducting original research on Ribaviron, a broad spectrum anti-viral agent to fight disease. He also co-directed a neo-natal intensive care unit and worked in emergency medicine.

In 1992, Dr Minkoff’s wife Sue, a Registered Nurse, became interested in nutrition and health and began to go to lectures from some of the experts in the field. At the time, Dr Minkoff was pretty fixed in his view of traditional medicine and it took a lot of convincing to get him to come to one of these lectures. After hearing Dr Jeffrey Bland speak, Dr Minkoff had a eureka moment and began pursuing the alternative field with a vengeance. Based on this new knowledge Dr Minkoff and his wife set up a small clinic in 1997 to help some friends with their medical problems. What began as an experiment blossomed into Lifeworks Wellness Center, one of the most successful clinics for complementary medicine in the United States. In the process, he gained expertise in Biological medicine, integrative oncology, heavy metal detoxification, anti-aging medicine, hormone replacement therapy, functional medicine, energy medicine, neural and prolotherapy, homeopathy and optimum nutrition. He studied under the masters in each of these disciplines until he became an expert in his own right. Dr Minkoff is one of the most in demand speakers in the field and wrote an Amazon best selling book called The Search For The Perfect Protein.

The demand for the products and protocols he discovered became a catalyst for founding BodyHealth.Com, a nutrition company that now manufactures and distributes cutting-edge nutritional solutions for the many health problems of today. Dr. Minkoff writes two free online newsletters, “The Optimum Health Report” and ”The BodyHealth Fitness Newsletter”, to help others learn about optimum health and fitness.

Dr. Minkoff is an avid athlete himself and has completed 44 Ironman Triathlons. To keep his fitness maximal, he lives the lifestyle he teachers to others and tries to set an example for others, so they can enjoy a life free of pain and full of energy.