Algae
Spirulina
Arthrospira platensis
The algae that taught the atmosphere to breathe — offering us the densest protein of all living things.
Ancestral memory
Before forests, before flowers, these blue-green cyanobacteria were already capturing light. The Aztecs harvested spirulina from the surface of Lake Texcoco, dried it into cakes — tecuitlatl — and sold it in the markets of Tenochtitlan. On the other side of the world, the Kanembou people have for centuries gathered 'dihé' from the surface of Lake Chad, dried into bricks and folded into everyday sauces. Two civilisations, one gesture: harvesting light from the surface of the water.
What science observes
Spirulina brings together 50 to 70% complete protein — every essential amino acid — highly bioavailable iron and abundant chlorophyll. Its signature molecule, phycocyanin, gives it that deep blue found nowhere else in the food world. We keep it raw to preserve its pigments: lemon, through its vitamin C, amplifies the assimilation of its iron.
In the kitchen
We choose it as flakes or fresh powder, ideally cultivated in low-temperature freshwater basins. We take it raw, never heated: a spoonful in a green juice, a smoothie or lemon water. Its marine taste is intense — we start small and build up gradually, until we find the dose that carries us.
Resonance
Spirulina carries the memory of origins. To receive a spoonful is to taste life's very first gesture: capturing light and turning it into food. A calm, oceanic vibration that grounds us and connects us to the beginning.