Directions

Soak tapioca pearls in water for half an hour and then drain well. Add the drained pearls to milk and cook on medium heat. Scrape the seeds from one vanilla pod and add them to the milk.

Slowly stir in coconut sugar and continue stirring constantly. Cook until tapioca pearls become transparent, which usually takes about 20-30 minutes.

Divide the mixture into two parts. In the first half, add beet puree and half of the lemon juice. In the second half, add spirulina or alfalfa and the rest of the lemon juice. Mix each part well until the ingredients are thoroughly combined.

Rinse a few transparent glasses with cold water and pour the tapioca pudding, starting with the green mixture and then adding the red mixture 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, making it beneficial for circulation, bone vitality, and brain activity.

You can make this recipe gluten-free (tapioca is a gluten-free thickener), dairy-free (use coconut milk), and sugar-free (use stevia or xylitol), and it will still have an amazing taste.