I had a general question about how spirulina tastes. http://www.chowhound.com/topics/409660 In the process I skimmed some recipes from the web, so I guess they are better here. I’d be interested if anyone else has a recipe....

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So there’s an article about spirulina, a blue-green algae, and healthy-eating in Chow http://www.chow.com/grinder/2956 What does it taste like and how do you use it? The article linked to by Salon writer Ann Bauer seems to...

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A bit of spirulina tossed in after popping makes all the popcorn a beautiful dark green. I personally eat it this way all the time cause I like the taste (with spirulina + spike).

Spirulina apparently has a higher B12 content than beef liver...200mcg/100g versus 80mcg. This from a book that is based on current research, but perhaps not overly conclusive research—but since mainstream medicine just...

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Truffle salt! I prefer it to truffle oil. Also, I like spirulina powder + cayenne pepper. For 1/3 c. unpopped popcorn, I use about 3/4 tsp spirulina and a couple of shakes of cayenne.

....)They are adapting and now offer some very contemporary choices....shakes with chai tea, spirulina, protein powder....and a juice drink called chupacabras: that is a combination of beet, carrot & orange. There’s a lot...