Directions

Soak tapioca pearls in water for half hour and than drain well. Add them to milk and cook on medium heat. Scrape one vanilla pod and add to milk.

Slowly stir in coconut sugar, and do not stop stirring. Cook until tapioca pearls become transparent (20-30 min)

Divide in 2 parts. In first half add beat pure and half of lemon juice, and in second half add spirulina or alfa alfa, and rest of the lemon juice.

Rinse transparent glasses with cold water and poor tapioca pudding (first green, than red) right away, before it firms up.

Benefits

Spirulina: rich in omega 3 (anti inflammatory properties, brain development) and protein (readily available to cells)

Tapioca: rich in Iron, Folic acid, vitamin K, potassium and fiber, therefore is good for circulation, bone vitality, and brain activity

You can make this recipe gluten (tapioca is gluten free thickener) and milk free (use coconut milk) and also sugar free (stevia of xylitol) and it will still have an amazing taste