Required: •1 frozen Simpligreen pod • Just scoop out with your spoon.
Yogurt
Required: • 1 portion of yogurt (or soja, cocos)• 1 frozen Simpligreen pod
How? Put one pod on your yogurt and enjoy the beautiful structure and color.
Pineapple, mint & cucumber yoghurt smoothie
Required: • 1 portion of yoghurt (plain or soya) • 1 frozen Simpligreen pod • large handful of mint leaves • 1 slice of fresh pineapple • ¼ organic cucumber with peel in pieces • 3 seedless Medjoul dates, in pieces • squeeze of lemon juice
How to? Put everything in the blender and turn first on the lowest setting and then on the highest until you have a smooth drink.
Oatmeal with Spirulina and fruit
Required: • 1 frozen Simpligreen tub • I cup of oatmeal milk (-oat, rice, soy, plain) of choice • pinch of salt • unsalted walnuts • a handful of diverse red fruits and a banana.
How to? Cook the oatmeal in the milk with the salt on low heat until it is done; now stir in the frozen spirulina so that it melts, place in a bowl and garnish with the fruit and nuts.
Coconut-lime spirulina water
Mix a bottle of coconut water with the juice of half a lemon or lime and melt one serving of frozen Spirulina in it.
Warm quinoa or rice
Mix one frozen Simpligreen pod in your bowl of warm quinoa, rice or any other feel good warm food of your choice.
Chill-bowl with banana, mango and almond milk
Required: • 4 frozen bananas • 1 frozen Simpligreen serving • ¼ litre soya or almond milk of choice • ½ frozen mango • some fruit and raw nuts to garnish
How to? Put everything in the blender and whirl with the second button until you get the consistency you like, garnish with fruit and nuts of your choice
Spaghetti with pesto Genovese- Spirulina for 4 people
Required: 1 jar of good pesto or make your own: - 25 grams of lightly roasted pine nuts - 2 servings of Simpligreen - 60 grams of fresh basil leaves (keep a few separate for the garnish) - 1 clove of garlic - 4 tbs freshly grated parmesan - 2 tbs grated mature pecorino - a pinch of coarse sea salt - 1.25 dl extra virgin olive oil - 1 pack of 500 grams whole-wheat spaghetti
How to? Put all ingredients except the cheese into the blender and chop finely, then add the cheese and spin for a few seconds. Put on a pan with 5 litres of water, bring to the boil and then add 2 tablespoons of salt. Add the pasta, stir and cook until al dente.
Serve: drain but keep a cup of cooking liquid separate, now put the pasta in a preheated bowl with the cup of cooking liquid, leave to stand for a while and now stir in the pesto. Serve the cheese separately. Garnish with some basil leaves.
Vegetable chips and / or taco chips with spirulina-mango hummus and / or tomato-spirulina salsa
Required: • 1 jar of good salsa or make your own: • 1 serving of defrosted spirulina • 2 onions • 3 vine tomatoes • half a chilli • 1 handful of fresh coriander • juice of half a lime • some sunflower oil • Tabasco or Chipotle sauce • sea salt • ground black pepper.
How to? Finely chop the onion, remove the seeds from the tomato and cut it into small cubes. Now chop the coriander and finely chop the pepper (with or without the seeds for the spiciness). Now mix everything together with the spirulina in a bowl and season with pepper, salt and tabasco.
Serve: • 1 pack of good quality hummus (e.g. Hollie) with mango, sesame or whatever you like. Thaw a serving of Simpligreen and mix with the hummus. Serve both dips with the vegetables and/or taco chips.
Amazing Veggie Boost
Required: • 1 stalk of celery • 1 peeled carrot • 1 spring onion, white and green • 1 handful of fresh herbs or lettuce (rocket, parsley, basil) • 1 frozen Simpligreen pod • piece of organic cucumber with peel • 1 ripe vine tomato • dash of Kikkoman or Tomasu • dash of extra-virgin olive oil • some black pepper from the mill • 1 cup of milk (rice, coconut, oat, soya) of your choice • red pepper of your choice for those who like it spicy!
How to? Put all the ingredients in the mixing bowl of a blender and turn first on the lowest and then on the highest setting until you have a smooth drink. Serve.
Gazpacho Andaluz - summer cold tomato soup with Spirulina-oil, serves 4
Ingredients: • 750 grams of ripe fresh tomatoes or very good tomatoes from a jar or can • 1 green or red pepper without the seeds (or without pepper if you really don't like it spicy) • 1 red pointed pepper without the seeds and in pieces • 1 small onion in pieces • 2 small cucumbers or 1 large one • 4 tbsp good red wine vinegar • handful of tarragon leaves (or basil, lemon balm or something else nice) • 1 clove of minced garlic • some ice water or tomato juice, depending on the ripeness of the tomatoes and the desired thickness of your soup • black pepper from the mill • sea salt • 1 or 2 tubs of spirulina
For the croutons: - sturdy white bread cut into cubes - a crushed garlic clove - olive oil and/or butter of your choice for frying.
For the garnish: - green pepper cut into pieces - onion and - cucumber.
How to? Day 1: puree all ingredients in a food processor or blender and put in the fridge for 24 hours to get thoroughly cold.
Serve. Day 2: Taste the soup now and correct the taste and thickness (ice water/tomato juice), cut the garnish, and put it in trays. Fry the dices until crispy.
Stir the melted spirulina with some olive oil and only stir it decoratively into the soup when it is already in the plate upside down.
Cold cucumber soup with spirulina, chives and cream, serves 4
Required: • ½ litre of home-made soup or 1 pot of diluted, ready-to-use vegetable stock (e.g. from the Kleine Soepfabriek) • 2 organic cucumbers • 2 stalks of celery • 2 spring onions • 1 clove of fresh garlic • bunch or plant of chives • 50 cl organic whipping cream • 1 or 2 tubs of frozen spirulina • black pepper from the mill • tasty sea salt • extra-virgin olive oil • red wine vinegar • (possibly a handful of raw spinach leaves and/or various herbs).
How to? Peel one of the cucumbers and cut it into pieces, as well as the celery, the spring onion and possibly the herbs and spinach. Take out the two spirulina pods and put everything in the blender with the stock and the garlic. Puree until it is a smooth soup. Put in a pot / pan and season with pepper / salt / olive oil and some red wine vinegar / Tomasu soy etc. Chop the chives finely. Put the soup in the fridge until it is thoroughly cold.
To serve: take the soup out of the fridge and taste it again, correct the taste if necessary. Put in a cup or plate, whip the cream until it is lumpy and pour some decoratively into the middle, sprinkle the chives over it and another splash of nice greens olive oil. Extra: some shreds of smoked salmon can make it even tastier!
Risotto Primavera with spirulina pesto, serves 4
Required: • 280 grams of Carnaroli risotto rice • 3 spring onions • 100 grams of frozen peas • 200 grams of young, freshly shelled and halved broad beans (500 grams dirty weight) • 1 bunch of green asparagus • 25 grams of freshly grated parmesan • jar of good pesto • 1. 5 litres vegetable stock • splash of white wine (and a glass for the cook) • 50 grams ice-cold butter in cubes • olive oil • handful of fresh basil • sea salt • white pepper from the mill • 2 pods of spirulina, defrosted
How to? Shell the broad beans, cut off a piece of the bottom of the asparagus and cut them into 1 cm slices, halve the heads, chop the spring onion with half of the green. Braise the spring onion in 2 tablespoons of olive oil with some salt, add the rice and fry until everything is translucent, deglaze with the wine, allow the alcohol to evaporate and now add 2 tablespoons of stock. Then add the asparagus and broad beans and after 15 minutes the frozen peas. In the meantime, keep adding tablespoons of stock until everything has evaporated and the rice is al dente. Now turn off the heat, stir in the parmesan and butter and leave it for a while so that the flavours can infuse. Taste and correct the taste if necessary.
Serve. Stir some pesto loose with the spirulina and put a spoonful on the risotto in each deep, preheated plate in which you serve it and garnish with the basil. Buon apetito!
Spring risotto & mozzarella stuffed peppers from the oven
Required: • 4 red peppers • leftover risotto from the previous day • ball of buffalo mozzarella.
How to? First preheat the oven to 175 degrees. Cut the caps of the peppers and remove the seeds with a sharp knife. Now cut the mozzarella into cubes and mix them with yesterday's risotto. Stuff the peppers, add a little extra olive oil and place them in a dish in the oven until they are cooked (about 30 minutes). Serve.
Smoothie of frozen banana, yoghurt, blueberry and basil
Required: • 4 frozen bananas (peel and freeze one hour beforehand) • 250cl yogurt • some almond milk • small bowl of blueberries • handful of basil leaves • 1 serving of frozen spirulina
How to? Put the frozen banana, yoghurt, spirulina, basil and blueberries in the blender and puree until smooth. Thin as desired with some almond milk and olive oil. Enjoy!