Red and Green Cabbage Stirfry with Spirulina sauce 

Today’s lunch comprised of a quick and easy Stirfry with a beautiful green spirulina sauce! It was light and refreshing and adding the edamame and broccoli meant it was jammed with plant based protein! 

The content of goodness within this dish is off the cuff with an ancient algae form of anti-depressant : spirulina. (As used by the Aztecs). This can be sourced in any good nature store or in the specialist health food aisle in supermarkets. 

The crispy Bean Sprouts are a storehouse of nutrients too. Bean sprouts contain vitamins B, C, B1, B6, K and A. In addition, sprouts are also a source of food rich in iron, magnesium, phosphorus, calcium, potassium, and manganese, and omega 3 fatty acids. Sprouts are a good source of enzymes and is needed by the body. This enzyme can increase the body’s energy and make us feel fit and healthy. Sprouts contain much oxygen. It can increase blood flow in the body, kills bacteria, boost the immune system, and others. 

Let’s get cooking !!! 


1 cup of edamame peas

1 Cup of Green Cabbage – shredded 

1 cup of Red Cabbage – shredded 

Sprinkle of Sesame seeds

1/2 Red onion – sliced 

2 cups of fresh organically sourced bean sprouts 

1 cup of mini broccoli florets 

1 cup of Swiss chard 

1 cup of peashoots

1 cup of organic spinach (or Chinese YU Choy if you can get it! And Chinese water spinach)

1 large carrot 

1 cup of fresh organic kale 

Recipe for the Spirulina Sauce 

In a small bowl mix the below until a smooth green creamy mixture: 

1 large tablespoon of creamy peanut butter (palm oil free and organic) 

3 tablespoons of tamari sauce or gluten free soy sauce (normal soy if you’re not a coeliac)

1/2 spoon of fresh lemon juice 

1 tablespoon of agave 

1 teaspoon of spirulina 


Wash all your veg, chop the cabbage, onion, carrot and kale and toss in a heated wok with a drizzle of peanut oil along with the edamame, broccoli and bean sprouts. Cook for about 5 minutes. 

Add in the sauce and stir for about 3-5 minutes. 

After you wash the salad – do not chop the leafy greens or Swiss chard – as it will cut the nutrient lines in the veins of the leafy salad and you will be at a loss on the natural goodness- instead just loosely break them up with your hands and add in at the end when you are plating up. 

Garnish with coriander and some salt and pepper 🙌🏼🌿 enjoy ! 

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