Cynobacteria: WHO EATS IT

[Subsea]

Blue green Cynobacteria changed Earth’s early athmosphere from methane & sulfur to OXYGEN.

That was 4 billion years ago. Today we have

How to Grow Spirulina at Home
Co-authored by wikiHow Staff
Updated: April 3, 2019 | References

Spirulina is a type of blue-green algae that’s loaded with nutrition: protein, antioxidants, and numerous vitamins and minerals. It is a simple organism that grows easily in warm water. However, because algae can absorb toxins found in the environment, some people opt to grow their own spirulina at home in safe and controlled conditions. Others simply prefer the taste and texture of fresh spirulina. Once you have a few supplies set up, your spirulina colony will pretty much take care of itself.


Spirulina is a biomass of cyanobacteria (blue-green algae) that can be consumed by humans and other animals. The two species are Arthrospira platensis and A. maxima. Cultivated worldwide, Arthrospira is used as a dietary supplement or whole food.

 

[SPR1968]

I think I prefer spinach to be honest! Lol

It takes all sorts though, so if that’s your thing good look I say!

 

[Subsea]

@SPR1968
I much prefer grape caulerpa or red ogo, Gracilaria Parvispora.

When I pursued growing people ediable algae, I purchasef Spirilina from Central Market as research. I was not impressed and was most put off by the texture. I never did like baby food.

 

[AlgaeBarn]

I've always wanted grow spirulina and consume it, but I've always been a bit freaked out by potential microcystin toxin contamination.

 

[AlgaeBarn]

I much prefer grape caulerpa or red ogo, Gracilaria Parvispora.

When I pursued growing people ediable algae, I purchasef Spirilina from Central Market as research. I was not impressed and was most put off by the texture. I never did like baby food.

How do you recommend preparing red ogo?

 

[Scrubber_steve]

I drink it in a shake in powder form (super greens) first meal of the day, with pastured eggs, full fat Greek yogurt, avocado, in A2 milk.

 

[Subsea]

@AlgaeBarn
I eat red ogo fresh. Rinse in clean salt water then sprinkle with lime juice.

A party favorite is chevichee. Becausr I have many vegan friends, I prepare three marinade dishes: . Basic cyheviche includes onions, tomatoes & peppers. Ogo will wilt with lime marinade so I float it in cold saltwater. Fish is marinated in third dish.

 

[Subsea]

I drink it in a shake in powder form (super greens) first meal of the day, with pastured eggs, full fat Greek yogurt, avocado, in A2 milk.

For certain, you blended a super healthy cocktail.

 

[AlgaeBarn]

@AlgaeBarn
I eat red ogo fresh. Rinse in clean salt water then sprinkle with lime juice.

A party favorite is chevichee. Becausr I have many vegan friends, I prepare three marinade dishes: . Basic cyheviche includes onions, tomatoes & peppers. Ogo will wilt with lime marinade so I float it in cold saltwater. Fish is marinated in third dish.

I'll try out the fresh out on Thursday :-D

 

[Subsea]

https://caseagrant.ucsd.edu/sites/default/files/fact sheet-red-ogo.pdf

San Diego seafood profiles
STEP 1: CLEAN Tools:
FRESH
•Cold water
!
DRIED
•Newspaper OR oven •Warm water
!
Method:
1. FRESH If not using immediately, store seaweed covered in the
refrigerator for up to 5 days. Only rinse under fresh, cold water
immediately before use.
2. DRIED To preserve fresh seaweed for long-term use, dry seaweed
on newspaper in a sunny spot or place it in a warm oven for a few hours. When ready to use, submerge dried seaweed in warm water for a few minutes, until tender.
STEP 2: PREPARE
CULINARY INFO SHEET
Appetizer | Red Ogo Seaweed Slaw Adapted from sippitysup.com [1]
Entrée | Red Ogo and Tofu Salad Adapted from thekitchn.com [2]
Ingredients (serves 4):
Dressing
• 2 tsp. sugar
• 1 tsp. crushed red pepper flakes • 1/4 c. cilantro, chopped
• 2 tbsp. back sesame seeds
• 1 tbsp. ginger, peeled and grated • 2 tbsp. olive oil
• 1 tbsp. fish sauce
• 1 lime, juice only
Base
• 2 c. red ogo, chopped
• 1/2 c. chinese red cabbage, shredded • 1/2 c. carrots, shredded
• 1/2 c. red bell pepper, thinly sliced
• 1/2 c. ****ake mushrooms, thinly sliced • 3 scallions, thinly sliced
• (Optional) red chili peppers
!• (Optional) 1 c. arame seaweed
Photo Credit: sippitysup.com [2]
Ingredients (serves 4):
Dressing
• 2 tbsp. rice vinegar
• 1 tbsp. sesame oil
• 1 1/2 tsp. honey/agave
• 1 in. ginger, grated
• (Optional) Soy sauce/tamari/
liquid amino acids Base
• 1 c. red ogo, torn or chopped • 1 c. (~2 small Japanese/
Persian) cucumbers, sliced • 6 oz. firm tofu, cubed
Garnish
• Chives, chopped
• Black sesame seeds
Method:
Photo Credit: Gregory Han; thekitchn.com [3]
!Method:
1. In a bowl, combine ingredients for the dressing. In a larger serving bowl,
combine ingredients for the base.
2. Mix dressing with base and serve immediately. If desired, top with arame.
1. In a bowl, combine sesame oil, rice vinegar, honey and ginger. 2. Add seaweed, cucumbers and tofu and mix by tossing.
3. If additional salt desired, add soy sauce.

 

[Subsea]

I'll try out the fresh out on Thursday :-D

I forgot the soy sauce with the lime juice.