Monday, 27 June 2011

Spirulina Balls

Spirulina was the latest 'health food' when I came across these balls twenty years ago. They were made by the wonderful Helen and were famous in health food shop circles around Byron Shire. She inspired me to make my own version of spirulina balls.  I have not met anyone who doesn't like them. When I first met a good friend of mine, Peter, I offered him a plate of the little green balls and he said, 'I don't eat 'green things' but then after eating a couple he said  I really like those spirulina balls!' Now whenever he comes to visit,
I make 'those little green balls' for him. Apparently it's the only green food he'll eat!

These balls are a great way to introduce people to spirulina. Spirulina is fabulous for general health and well being. It is high in protein, contains eight essential amino acids (as well as other non-essential amino acids). It is full of minerals like potassium, calcium, zinc magnesium, manganese, selenium, iron and phosphorous. The list goes on and on, it really is a superfood!

What I love about these balls is that they are sweet but not too sweet. They are a great little treats for young children too. I guess it's my healthy but delicious angle again but why eat healthy food unless it tastes great?

Spirulina Balls
Makes 10

2 tsp spirulina (add more once you fall in love with the taste!)
4 medium size bananas (or 8-10 lady's fingers), ripe but not over-ripe
1 1/2 cups desiccated coconut (approx. 1/2 cup for rolling balls in)
1 1/2 cups sunflower seeds
1/4 cup currants
1/4 maple syrup *omit if your not a sweet tooth

Grind the sunflower seeds into a fine meal in a food processor. Then add the banana and blend until it has mixed in with the sunflower seed meal. Add the rest of the ingredients except the currants and blend into stiff balls. Depending on the size of the bananas you may find the mixture is a little wet. In this case, simply add more desiccated coconut to stiffen the mix. Hand mix in the currents and place in the fridge for approx. 30 mins to allow mixture firm up. Then roll into large lime-sized balls using a 1/4 cup measure to create unified balls size. Roll in desiccated coconut to finish.

Chill in the fridge for minimum of one hour. They are best if left for a couple of hours or overnight but who can wait that long!


  1. Hi Anthea,
    I've tried all the recipes from the notes that Caspar gave us during his chat in the kitchen at Radiance Retreat Byron Bay in May.
    They all worked out so amazingly & the whole family loved them. Well I saved the laksa for me & Andy only : ))
    Thanks for the inspiration, I have been so into cooking healthy & delicious food since returning home from the retreat.
    Any chance of sharing one of Caspars yummy muesli recipes?
    love, Helena

    1. Hi Helena,
      Thank you for sharing your experiences of our recipes and for such lovely feedback. I'm so thrilled you and your family are enjoying lots of healthy new recipes. I love sharing how simple it can be to change a few little things about what we eat, introduced a couple of new recipes and how much positivity can come out of this! Please stay tuned for weekly blog posts and I'll get something together about muesli in a future post but for now here's a basic tip:
      Muesli: oats (quinoa, rice or millet flakes for Gluten free version) your favourite nut (almonds, pecans, macadamia, walnut or hazelnut - you choose) shredded coconut, sultana's (or currents, cranberries) pepita & sunflower seeds - combine in a bowl - then mix coconut sugar and hot water together - just enough to dissolve the sugar but be sure not to make it too watery. Then add cinnamon & vanilla paste and stir the whole mix through the oats and nut mix. All the muesli should be slightly wet and coated in sugary water. Bake in the oven (one inch thick and evenly spread out on a flat baking tray) at 180C for 5-7 minutes or until lightly golden brown. Proper recipe to follow - stay tuned to our blog. Happy cooking, Anthea and Caspar xoxo