Nourriture intellectuelle
Klamath: The wild microalgae with a threatened ecosystem
Klamath grows spontaneously in a gigantic lake surrounded by mountains in the heart of a national park in Oregon in the USA. Its harvest takes place only from May to June & from September to November. Harvest periods tend to be reduced, as a result of climate change, the quantity of klamath available will then become increasingly rare on the market and its price is likely to increase in the years to come. Why are harvest periods restricted? When the lake water is too warm, another micro-algae, called microcystin, develops. This latter is toxic. For safety reasons, the harvest of klamath is not authorized if the microcystin level is too high. Otherwise, when the water is too cold, the klamath does not develop enough. Sol Semilla is fortunate to have built a lasting partnership for 10 years with one of the authorized harvesters who are very few on the lake. We will do everything to offer it to you for as long as possible! Learn more about Klamath? Find our full article here.
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Acerola, a timid return
Acerola is back A complicated harvest this year! We aim to offer you the freshest batches possible, so we are quite dependent on the condition of the harvest. After a disastrous harvest, he is back with us. Acerola then became rarer on the market and its return was timid. In fact, in Brazil, the numerous bad weather events in the Minas Gerais region have not helped the acerola fruit to end up on our shelves. Too much rain causes the fruit to rot on the tree before it reaches maturity due to excess moisture. We managed to restock for the end of the year. We believe that this type of situation will continue to recur as climate change becomes more and more common.
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Discover açai: Amazonian fruit with multiple virtues
Article by Marie, purchasing & quality manager, presents açaï: its benefits, its use and its history The acai berry is the fruit of a tall palm tree native to the Amazon. This purple super fruit is known for its many nutritional virtues and in particular for its high antioxidant content, which combats cellular aging and ailments linked to oxidation. Acai is also a very complete food, containing fiber, essential fatty acids, proteins, vitamins, minerals. Energizing and revitalizing, the acai berry is an ally of athletes but also of anyone needing an energy boost. At Sol Semilla, we select a 100% açai powder obtained by freeze-drying, cold drying, by far the best method to preserve the nutrients and flavors of this superfruit. Its captivating taste, between cocoa and red fruit, is appreciated in desserts, smoothies, but also in sauces for savory dishes, a use little known here but traditionally practiced in the Amazon. If you pass by our restaurant on the Canal St Martin, discover our "acai caviar". (there's not just the acai bowl in life! ;-))
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Why is our spirulina African?
Article co-written by Jean François Hammerle founder, Marie Rousset, purchasing & communications manager & Andréa Marcelli, manager of Sol Semilla. The mission of Sol Semilla This small microscopic algae, a protein champion, was already known and consumed by peoples such as the Kanembous around Lake Chad. Growing naturally in the waters of the lake, it was harvested, dried and integrated into the diet. Discovered by Westerners in the second half of the 20th century, spirulina has become in demand in a few decades by a growing number of consumers aware of the high nutritional power of this food. At the same time, pond cultures were going to develop exponentially and in a very diversified way all over the world: enormous industrial farms (the world leader is located in China), small artisanal ponds, laboratory production, local or distant... Faced with this great diversity of initiatives producing spirulina (or rather spirulinas, as the qualitative result can vary from one production to another), several choices are available to a company like ours, wishing to promote informed consumption of this resource. In France, local production has been expanding in recent years, moving towards autonomy and reducing the distances between producer and consumer. At first glance, this option seems to be the best, but on closer inspection, several points deserve consideration... . The reality of the French market French spirulina producers are forced to work only during the months (summer) that are favorable to the growth of spirulina which, given its origins (Africa, Mexico), needs constant sunshine to develop. Limited therefore in terms of production and having to assume relatively high costs, French producers for these reasons favour direct sales to consumers, which allows them to benefit from a better margin and also to not depend on buyers to whom they would have to supply almost all of a lower production of spirulina than that naturally obtained in its regions of origin. In Africa, artisanal production in the lands of origin Located far from cities in an environment free of pollution, the production farm created in the 2000s by our supplier in Burkina Faso combines the optimal conditions for the growth of organic spirulina, of constant quality and quantity all year round, as close as possible to its natural environment: sunshine, heat, mastery of "gentle" production techniques such as drying at less than 50°C, etc. Thanks to the income generated by the sale to a French company like Sol Semilla, a partner for almost ten years, part of the production is sold locally at a much lower price, adapted to the economic possibilities of the populations. Another part is even offered to the most deprived, in particular to fight against malnutrition and strengthen the immune system of sick people. What is the best choice as a consumer? While it is, of course, important to change our consumption patterns by favoring local and seasonal foods (especially fresh) that make up the majority of our purchases, it is just as vital to maintain exchanges with distant regions that have opted for qualitative production of foods perfectly adapted to their geography, such as spirulina for certain regions of Africa. This represents in our eyes a great alternative to intensive production of, for example, green beans, flowers or industrial cocoa (unfortunately still present in Africa) exported to our countries and generating real environmental, social, etc. nuisances. By putting all this data, we are happy to offer a Spirulina produced in its lands of origin, thus enjoying optimal conditions to flourish naturally. The agreements woven with an African company relying on this partnership to carry out a project generating virtuous circles are important to us. One last point and not least: The flavor of our spirulina* in powder or twig form is very much appreciated by connoisseurs! *a flavor and/or odor that is too strong, reminiscent of fermented fish, indicates deterioration due to poor treatment of the spirulina during cultivation or drying. Come and taste ours, it's delicious!
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Article from the magazine "Le BonBon" on our restaurant SOL SEMILLA
written on 02/28/2023 by Sarah Sirel for The Candy Nugget: A plant-based canteen with top-quality superfoods in the 10th arrondissement Read the article here "Attention, nugget! For 8 years, this canteen has been making our lunch breaks crazy, it was time for us to reveal the secret to you. On the banks of the canal, Sol Semilla thrills our taste buds with plant-based cuisine, resolutely healthy but incredibly delicious, balanced just as it should be and whose competitive superfoods help us get through the winter." It was on the charming Rue des Vinaigriers that Sol Semilla opened its doors a decade ago. Initially a superfood shop that quickly became a must-see for any Parisian concerned about their well-being, the premises transformed a few years later into a restaurant that cultivates the art of cooking grocery products in a terribly tasty way. We wouldn't want to swear, but damn, it's so good! On the menu, each day has its new short and effective menu with a raw plate and the essential large plate where preparations, each more naughty than the last, jostle around — a cereal, a legume, hot vegetables, raw vegetables, a cream and a spirulina caviar. Everything is lovingly prepared the same morning with the arrivals, no need to choose, everything our little body needs is on the plate and the discovered flavors jostle in the palate. That day, buckwheat risotto with mushrooms, coral lentils with curry and malted yeast, leeks and Chinese cabbage, red cabbage, pumpkin seeds and açai, turmeric millet cream and peanut and carob cream. In short, let yourself be guided, you will love it! We could leave it there, but how can we not fall under the spell of the super-broth with superfoods (choice of spirulina-ginger, cumin-carob, maca-turmeric) which, mixed with the same preparations of cereals, legumes and hot vegetables of the day, makes a soup that is as comforting as ever and particularly filling — don't be fooled, you might have to unbutton your pants like my +1 was forced to do this afternoon. There are few places that manage to combine balance and always just the right flavors, but Sol Semilla wins its bet hands down. A word of advice, go through the door hungry. Love at first sight. Soil Seed 23, rue des Vinaigriers – 10th Tel.: 01 42 01 03 44 Open every day from 12 p.m. to 10 p.m. Closed at 7 p.m. on Sundays and Mondays
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Superfoods & Sport
Which superfoods can improve your physical performance? By Andréa Marcelli, manager of Soil Seed Athletes are often looking for "methods" and "supplements" to improve their performance and physique. Many often resort to poor quality protein powders that can harm their health. The truth is that with a proper diet and a few superfoods, it is possible to achieve excellent results, both in terms of performance and fitness. Since the beginning Sol Semilla has given itself a gastronomic and joyful orientation to the use of superfoods. Therefore, we are neither doctors nor personal trainers, but we carefully select foods for those who want to improve their diet. This selection is particularly intended for those who want to make it also targeted for sport. Focus on certain products Spirulina Spirulina microalgae is nutritious, invigorating and useful for countering dietary and nutritional deficiencies. Many of its proteins are biliproteins, which have been predigested by algae. By consuming 10 to 15 grams of protein per day in this form, the body is satisfied and needs less animal protein. This means you can eat less meat and get more protein. Protein is important not only for building muscle and strength, but also for balancing blood sugar levels, brain chemistry, building strong bones, and more. Spirulina has antioxidant properties that help athletes and sportspeople reduce oxidative damage, one of the causes of muscle fatigue. How to use it? You can add a teaspoon to apple or pear juice, to juice from a centrifuge/extractor or sprinkle it in powder or twig form on your salads and/or raw vegetables. Also find in our , the Green Boost, “Energy” vegetable broth Spirulina/Ginger or even the Supertopping “Green origin” hemp/Spirulina! Maca This adaptogenic root from Peru contains high levels of iron which makes it important for transporting oxygen in the blood and calcium needed for proper muscle function, and amino acids, which serve many functions in the body, but are particularly useful for energy production and muscle recovery. Maca increases vitality, energy and endurance. How to use it? You can add it to breakfast or smoothies, energy balls, or simply enjoy it Maca Muesli or of Andean Cocoa (mix including 4 superfoods including maca) with a little vegetable milk!
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All about Klamath Organic Powder: Nutritional Values, Claims
Like other freshwater microalgae (Spirulina, Chlorella), the origin of Klamath dates back to the very beginning of organic life on earth. Unlike its sisters that can now be cultivated, Klamath is a wild algae, collected in only one place in the world: Klamath Lake in Oregon (USA), a pure preserved microcosm. Considered one of the most complete foods that exist in nature as well as one of the densest adaptogens, Klamath has so many nutrients that it is impossible to list them on a label. This is why we decided to write a separate document to give thanks to this exceptional food as well as the fruit of our analyses and research. 1. Nutritional values Name Value for 100g Percentage for 100g* Energy 361.00 kcal Fats 4.44 g of which saturated fatty acids 0.002 g Carbohydrates 19.00 g including sugars 0.80 g Dietary Fiber 5.50 g Proteins 73.79 g Salt 0.50 g Beta Carotene 135,601 µg Retinol - Vit A 22,600 µg 2,825% Tocopherol - Vit E 275.17 mg 2,293% Vitamin K 2,640 µg 3,520% Thiamine - Vit B1 24.1 mg 2,191% Niacin - Vit B3 410 mg 2,563% Folic Acid - Vit B9 7,200 µg 3,600% Cobalamin - Vit B12 38,000 µg 1,520,000% Pantothenic Acid - Vit B5 160 mg 2,667% Iodine 2,510 µg 1,673% Arginine 4 120 mg Lysine 3,350 mg Glutamine 14,000 mg Name Value for portion of 2g Percentage for portion of 2g Energy 7.22 kcal Fats 0.99 g of which saturated fatty acids 0.00 g Carbohydrates 0.38 g including sugars 0.02 g Dietary Fiber 0.11 g Proteins 1.48 g Salt 0.01 g Beta Carotene Retinol - Vit A 452 µg 56.5% Tocopherol - Vit E 5.50 mg 45.9% Vitamin K 52.80 µg 70.4% Thiamine - Vit B1 0.48 mg 43.8% Niacin - Vit B3 8.20 mg 51.3% Folic Acid - Vit B9 144 µg 72.0% Cobalamin - Vit B12 760 µg 30 400% Pantothenic Acid - Vit B5 3.20 mg 53.3% Iodine 50.20 µg 33.5% Arginine 82.40 mg Lysine 67.00 mg Glutamine 280.00 mg * Reference intake for a typical adult (8,400 kJ / 2,000 kcal) Vitamin A is present as pro-vitamin A or Beta-carotene in Klamath. Beta-carotene is a precursor to vitamin A. 2. Allegations For the portion, the Klamath is: Low energy value. Rich in protein. Very low in salt. 2.1 Immune System Vitamins A, B9 (Folate) and B12 contribute to the normal functioning of the immune system. 2.2 Antioxidant / Oxidative Stress Vitamin E helps protect cells against oxidative stress. 2.3 Cardiac System Vitamin B1 (Thiamine) contributes to normal heart function. Vitamins B9 (Folate) and B12 contribute to the normal formation of red blood cells. Vitamin B9 (Folate) contributes to normal blood formation. Vitamin B12 contributes to normal homocysteine metabolism. Vitamin K contributes to normal blood clotting. 2.4 Psychological Functions Vitamins B3 and B12 contribute to normal psychological functions. Vitamins B3 and B12 as well as Iodine are necessary for normal mental functioning. Vitamin B9 contributes to maintaining cognitive performance. Vitamin B12 supports cognitive performance. Vitamins B3, B5 and B12 are essential for mental functioning and mental performance. They: contribute to maintaining activity, memory, perception of the environment, particularly in elderly subjects. promote mental focus. stimulate mental abilities such as learning, reasoning, memory. improve the psycho-emotional state. Vitamins B5 and B9 are important for mental functioning and mental performance in aspects such as concentration, learning, memory, reasoning as well as resistance to stress. Iodine plays a role in brain development. 2.5 Nervous System Vitamins B1 (Thiamine), B3 (Niacin), B12 and Iodine contribute to the normal functioning of the nervous system. 2.6 Vision Vitamin A contributes to the maintenance of normal vision. Vitamin A is necessary for night vision. Vitamin E contributes to the protection of the retina and lens from damage caused by free radicals. 2.7 Reduction of fatigue Vitamins B3, B5, B9 and B12 contribute to reducing tiredness and fatigue. 2.8 Bones Vitamin K contributes to maintain normal bone structure. to promote bone remineralization. Vitamin K helps reduce bone loss. 2.9 Skin – Mucous membranes Vitamins A and B3 contribute to the maintenance of normal skin and mucous membranes. Iodine contributes to the maintenance of normal skin. 2.10 Energy and Vitality Vitamin B3 is necessary for maintaining overall energy and vitality. Vitamins B1, B3, B5 and B12 and Iodine contribute to normal energy-yielding metabolism. 2.11 Other allegations Vitamin A contributes to iron metabolism and to maintaining normal iron levels. Vitamin B1 contributes to the metabolism of carbohydrates and proteins. Vitamin B5 contributes to the normal synthesis and metabolism of steroid hormones, vitamin D and certain neurotransmitters. Pantothenic Acid (Vit B5) contributes to macronutrient metabolism. Vitamin B12 plays a role in the process of cell division. Iodine contributes to the production of thyroid hormones and the normal functioning of the thyroid. Iodine contributes to the normal growth of children. Klamath contains many essential and non-essential vitamins, minerals and amino acids, but the values per serving are lower than the minimum recommended values. This does not allow us to justify their benefits here. For your information, in a 2g serving of Klamath Powder, the following elements are present. Vitamin C: 5% Vitamin B2 (Riboflavin) and Iron: 4% Vitamin B6: almost 4% Vitamin B8 (Biotin), Potassium, Calcium: just over 1% Copper: 2% Manganese and Selenium: 3%
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Europe 1 Chronicle #1: Foods for beautiful skin by Margaux Grosman
The Chronicle of @Amasauce , Margaux Grosman is a food columnist at Europe 1 & participates in the programs "Bienfait pour vous: tendances" hosted by Julia Vignali & Mélanie Gomez On June 10, Margaux presented the foods that help protect our skin during sunny days, urucum is one of them! Listen to the column by clicking on the link below! Broadcast “Beautiful Skin” foods!
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Europe 1 Chronicle #3: Superfoods, alternatives to sugar by Margaux Grosman
Video of @Amasauce , Margaux Grosman is a food columnist at Europe 1 & participates in the programs "Bienfait pour vous: tendances" hosted by Julia Vignali & Mélanie Gomez On July 6, Margaux presented alternatives to sugar such as yacon syrup, lucuma or even carob... & revealed our recipe for a decadent instant spread made with raw cacao, hazelnut puree, yacon and carob syrup! Listen to the column by clicking on the link below! Broadcast alternatives to sugar!
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