Recently Indigo Herbs very kindly sent me some of their vegan superfood powders to try. Today I am sharing a recipe using the ‘SuperGreens Powder’, which is probably my favourite one. I really like the fact it contains a whole bunch of different green powders, Moringa, Wheat Grass, Barley Grass, Spirulina and Chlorella. I’ve only used a small amount in my smoothie recipe as thats all that is needed to feel a difference. They do have a strong taste as well, so they work best when you add just a little. My favourite way to use them by far is in smoothies and smoothie bowls, but I will keep looking for other ways to use them too! I had seen some really interesting coconut cookies with some moringa power, so maybe you’ll see a crazy green cookie recipe from me in the future! In the meantime, I will be adding them to my daily smoothies as I wake myself up form this winter slumber and get ready for summer.
I find superfood powders particularly helpful in winter when I always have less energy, but also when I am exercising a lot. I have written about the health benefits of superfoods in a previous post, here.
I have worked with Indigo Herbs before, they have a vast selection of vegan products and are great people! Just be aware the bee pollen products are not vegan, of course, but otherwise all products are suitable for us vegans. There are loads to chose from and I have blogged a great recipe before using one of their seed butters, which are amazing by the way! For my Raw Pumpkin Seed and Apricot Bliss Ball recipe, see here.
1 1/2 cups frozen blueberries
2 medium bananas
1 teaspoon Indigo Herbs Organic Supergreens Powder
2 medjool dates
1 large handful baby spinach
- Place all ingredients into a high speed blender and blend on high until well combined. You will need to use the tamper tool with this.
- Spoon into a bowl and top with more blueberries, banana, seeds and nuts.