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Spirulina vegetable tzaziki
Recipe by Marie Rousset, Quality Manager & Culinary Creator Preparation : 10 minutes For 2 people STEP 1: INGREDIENTS 250 g of vegetable yogurt (coconut, soy) or sheep's milk 1/2 cucumber 2 tbsp. spirulina in twigs 1 tbsp of spirulina powder 1 cup fresh herbs of your choice or a mixture (parsley, cilantro, mint or dill) 1 tbsp olive oil 2 pinches of sea salt STEP 2: RECIPE In a bowl, mix the yogurt, the spirulina in twigs, the chopped herbs, the diced cucumber and the salt, mix. In a small bowl or cup, mix the olive oil with the spirulina powder, drizzle the bowl with tzaziki for an even more delicious tzaziki! To be enjoyed with crunchy vegetables, on bread and on cooked vegetables or rice, pasta or even steamed potatoes!
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Spirulina vegetable caviar
A recipe that has stood the test of time at Sol Semilla, it is essential Preparation : 10 minutes keep: 4 days. For a bowl STEP 1: INGREDIENTS 3 cups sunflower seeds 2 cups pumpkin seeds 1/2 cup sesame seeds 2 tbsp. spirulina powder 2 tbsp tamari soy sauce 2 tbsp olive oil 2 pinches of pepper 1 tsp water STEP 2: RECIPE Blend for a long time, scraping the sides from time to time, until you obtain a grainy consistency. To make the mixture smoother and easier to mix, you can soak the sunflower seeds for 5 hours before mixing with the rest of the ingredients. Store in an airtight container in the refrigerator for 4 to 5 days maximum.
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Raw Cacao & Spirulina Squares
Recipe by Clémence Catz , Chef, author & culinary creator Preparation : 20 minutes Rest : 6 a.m. For about fifteen bites STEP 1: INGREDIENTS For the crust: 120 g unpeeled almonds 40 g of shelled hemp seeds 2 tbsp. raw cocoa powder 35 g of raw cocoa butter 1 tbsp coconut syrup 1 pinch of sea salt For the ganache: 80 g cashew nuts, soaked for 4 hours 20 g lemon juice + 1 tsp zest 30 g coconut nectar 3 level teaspoons of organic & raw spirulina 60 g coconut oil (or Sol Semilla cocoa butter), melted Option: raw cacao nibs STEP 2: RECIPE Prepare the crust: grind the almonds and hemp seeds into powder, mix with the salt and raw cocoa. Melt the raw cocoa butter and add to the previous mixture with the coconut syrup, mix or stir vigorously to obtain a ball of dough. Spread with the palm of your hand, pressing down well, in the bottom of a square mold about 15 cm on each side lined with baking paper. Reserve in the refrigerator. For the ganache, rinse the cashew nuts well, then place them in the blender bowl with 60 g of fresh water, the lemon juice and zest, the coconut nectar and the spirulina . Blend for a long time, scraping the sides from time to time, until you obtain a very smooth cream. Add the coconut oil and mix again to incorporate well. Pour over the crust, sprinkle if desired with raw cocoa nibs and put back in the refrigerator for at least 6 hours. Cut into squares and store in an airtight container in the refrigerator for up to one week.
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Raw Spirulina Chocolates
Recipe by Marie France Farré , culinary author and naturopath. Rest : 2 hours For 2 tablets of 80g. STEP 1: INGREDIENTS 160 g dark chocolate ( raw cocoa paste) 100% seed soil) 1 tablespoon of spirulina powder or twigs , and possibly 1 additional teaspoon for decoration STEP 2: RECIPE Follow the tempering directions on page 48 for chocolate. When the chocolate has reached working temperature (when tempering is finished). Add to it the spirulina and mix gently with a spatula off the heat. Fill your molds, previously wiped with an organic cotton cloth. Then refer to the tips on pages 36 and 37. Optionally add 1 teaspoon of raw, organic spirulina on top of the tablet for decoration (but this is not mandatory as it will be barely visible). Let cool and set at room temperature for about 2 hours before unmolding.
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