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A paar tips voor je begint

De I AM ALGAE cubes worden vers van de bron ingevroren. Zorg ervoor dat je de blokjes na gebruik bevroren houdt om het meeste uit het product te halen. Als je een van de cubes als ingrediënt voor smoothies gebruikt, doe dan geen moeite en mix deze bevroren en al mee. Voor elk ander recept raden we je aan om de I AM ALGAE cubes eerst uit de vriezer te halen en deze voor gebruik een paar minuten te laten staan in een kleine kom. De cube zal een beetje gaan smelten, waardoor deze veel beter te gebruiken is in je recept.

  • SPIRULINA CHAI TEA LATTE

    Ingredients for 2 serves

    200ml strong spicy chai tea
    200ml oat milk
    1 cube of I AM ALGAE
    1 cinnamon stick
    2 star anise
    1 clove
    2 cardamom seeds
    2 thin slices of ginger

    Topping (optional)
    Cinnamon powder
    Edible dryed flowers

  • SPIRULINA CHAI TEA LATTE

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  • PESTO CHRISTMAS TREE

    Ingredients for 1 tree

    270 grams of puff pastry, roll
    2 Tbsp of Spirulina Pesto (find recipe here)
    150 grams of parmesan, freshly grated
    1 beaten egg

  • PESTO CHRISTMAS TREE

    How to

    Remove the puff pastry from the refrigerator about 10 minutes before using. Preheat the oven to 220°C.

    Roll out the puff pastry on the counter or a large cutting board. Brush one half with Spirulina pesto. Sprinkle the grated parmesan over top. Fold the puff pastry over. Press down gently.

    Cut the dough into the shape of a Christmas tree (traingle). Make horizontal tree branch slices and twist the tree branches. Brush the dough with the beaten egg and sprinkle with extra parmesan.

    Place in a hot oven. Bake the Christmas tree for 15-20 minutes until golden brown and crispy.

    Top with Spirulina pesto. Sprinkle with parmesan.

  • FETA DIP

    Ingredients for 1 serve

    For the cheese
    150g feta cheese
    100 g ricotta cheese
    60 ml Greek yogurt 
    1 tbsp fresh lime juice

    For the mint pistachio algae pesto
    1 tbsp fresh mint chopped
    1 tbsp + 1 tsp pistachios chopped
    1 cube of I AM ALGAE
    1 tbsp of lime juice
    ¼ tsp salt
    3 tbsp of olive oil

  • FETA DIP

    How to

    In a food processor or a blender combine all the dip ingredients and blend until smooth.

    To make the mint pistachio algae pesto, combine chopped mint, lime juice, 1 tbsp pistachios, 1 cube of I AM ALGAE and salt in a mortar and turn them into a paste using a pestle or the back end of a rolling pin, add oil gradually while stirring until you have the consistency of a pesto.

    To serve transfer the whipped feta and ricotta dip onto a plate and spoon the pesto over it, sprinkle with the remaining pistachios.

  • STUFFED DATES WITH BLUE CREAM CHEESE

    Ingredients for 12 serves

    200 g cream cheese, softened
    1 cube I AM ALGAE
    12 medjool dates
    12 walnuts
    pinch of salt

  • STUFFED DATES WITH BLUE CREAM CHEESE

    How to

    Place the softened cream cheese and the Spirulina in a medium sized bowl. Mix until smooth and creamy. 

    Pit the dates. Carefully slice the dates lengthwise with a sharp paring knife, and then remove the seed. Set the dates aside.

    Fill the dates with the cream cheese with a small teaspoon and put the walnut on top of the date. Sprinkle a bit of salt. Place in a serving bowl or platter. Do the same for all the dates and serve right away.

  • BEET CARPACCIO WITH BURRATA AND PESTO

    Ingredients for 4 serves

    4 boiled beets
    3 tbsp of I AM ALGAE pesto (find recipe here)
    a dash of olive oil
    2 balls of burrata
    handful of chives
    handful of walnuts
    peper and salt

  • BEET CARPACCIO WITH BURRATA AND PESTO

    How to

    Cut the beets into thin slices and divide them over 4 flat plates. 

    Make the algae pesto as described in the recipe here.

    Divide the burrata over the beets on the plates and top it all off with the I AM ALGAE pesto. Garnish wit chives, walnuts and peper and salt.

  • COLD ALGAE SOUP

    Ingredients for 2 servings

    Celeriac
    1/2 celeriac
    2 tbsp maple syrup
    2 tsp cider vinegar
    1/4 tsp sea salt

    Soup
    1 cucumber
    1-2 celery
    1 handful of wild herbs salad
    3 stems dill
    1 cube of I AM ALGAE
    1 tbsp lemon juice
    pepper and salt

    Decoration
    3 radishes
    1 handful of blueberries
    herbs

  • COLD ALGAE SOUP

    How to

    Slice the celeriac into 1-1,5cm thick pieces and cut them round. Cook the celeriac slices for 10-15 minutes in saltwater. Mix maple sirup, cider vinegar and salt for the marinade. Add the still warm celeriac. The slices should marinate for at least 2 hours, best overnight. For that, put them into the fridge as soon as they are cooled down.

    Wash the cucumber, celery, wild herbs salad and dill and juice them in a juicer. Add the Spirulina cube. Season the juice with lemon juice, salt and pepper. 

    Thinly slice the radishes and cut them round as well. Dress with blueberries and wild herb on each slice of celeriac and pour the ice cold soup over it.

  • Groene risotto

    Ingredients for 4 serves

    3 tbsp of olive oil
    1 medium onion (chopped)
    1 clove of garlic (chopped)
    300 g of risotto rice
    600 ml vegetable stock (warm)
    100 g frozen peas
    2 cubes I AM ALGAE
    pepper and salt
    parmesan cheese (grated)

  • Groene risotto

    How to

    Heat the olive oil in a large, heavy-bottomed pan. Fry the onion on a low heat until light brown and add the garlic. Fry it for a few minutes while stirring.

    Add the rice and stir well. Add a little stock and stir until the rice has absorbed all the liquid. Add a little stock at a time and keep stirring until the rice is cooked after about 20 minutes.

    Stir through the risotto 5 minutes before the time of the peas and the Spirulina last. The risotto is done when the rice is still moist and the grains are still firm but cooked through. Grill the asparagus and add.

    Just before serving, sprinkle with pepper and salt. Serve the dish with the Parmesan cheese.

  • SPINACH COCONUT SOUP WITH TOPPING

    Ingredients for 4 serves

    750 ml vegetable stock
    500 g spinach, washed
    400 ml coconut milk
    1 onion, chopped
    1 garlic clove, finely chopped
    olive oil for frying
    1 cube of I AM ALGAE
    chopped pistachio and cranberries as a garnish

  • SPINACH COCONUT SOUP WITH TOPPING

    How to

    Fruit the onion and garlic glassy in a little olive oil in a soup pan. Pour in the stock, bring to a boil and add the spinach. Cook briefly.

    Remove the pan from the heat and puree the soup with a hand blender until smooth. Pour in the coconut milk and heat the soup again but do not let it boil.

    Add extra coconut milk and the I AM ALGAE cube. Season with salt and pepper and serve with sprinkled pistachio and cranberries.

  • FILLED PORTOBELLOS

    Ingredients for 4 serves

    4 portobello mushrooms
    150 g goat cheese
    70 g baby spinach 
    Spirulina pesto (find recipe here)
    pepper and salt to taste
    handful of almonds

  • FILLED PORTOBELLOS

    How to

    Preheat the oven to 200 degrees. Start by making the pesto, see the recipe here. Season the pesto with salt and pepper to taste.

    Spread the portobello mushrooms with the Spirulina pesto and top with spinach and goat cheese. Roast it in the middle of the oven for about 15 minutes.

    Finally, coarsely chop the almonds and sprinkle them over the portobello mushrooms.

  • BLUE GOAT CHEESE BALLS

    Ingredients for 10 servings

    1 package goat cheese (250 g)
    1 cube of I AM ALGAE
    handful of shelled unsalted pistachios
    handful of cranberries

  • BLUE GOAT CHEESE BALLS

    How to

    Toast the nuts in a small skillet for about 3 minutes, chop finely. 

    Chop the cranberries. Combine goat cheese and the I AM ALGAE cube in a medium bowl. Make a big ball with your hands. Refrigerate for 15 minutes.

    Roll into smaller balls and roll in the chopped nuts and cranberries. Refrigerate or serve right away. Delicious with a little bit of honey.

  • GIN ALGAE TONIC

    Ingredients for 1 serving

    ½ cube I AM ALGAE
    35 ml gin of your choice
    100 ml tonic of your choice
    fresh rosemary
    ice cubs mold for mini ice cubes

  • GIN ALGAE TONIC

    How to

    Fill an ice cube mold with Spirulina and water. Set in the freezer for the night.

    Fill a cocktail glass with ice cubes and add 35 ml gin and 100 ml tonic. Garnish with fres rosemary and serve right away.

  • BLUE BOUNTY BONBONS

    Ingredients for +- 8 bars

    70g of grated coconut
    30g pumpkin seeds
    4 tbsp agave syrup
    2 tbsp coconut oil
    2 I AM ALGAE cubes
    1/2 tsp vanilla extract
    100 g dark chocolate
    pinch of salt

  • BLUE BOUNTY BONBONS

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  • GREEN MADELEINE

    Ingredients for 12 serves

    100 g unsalted butter
    30 ml whole milk
    1/2 tbsp liquid honey
    1/2 medium eggs
    65 g fine granulated sugar
    100 g of wheat flour
    4 g baking powder
    1/2 lemon
    200 g powdered sugar
    ½ cube I AM ALGAE
    1½ tbsp tap water

  • GREEN MADELEINE

    How to

    Melt the butter in a saucepan. Stir in the milk and honey and turn off the heat. Meanwhile, break the eggs into a bowl and add the sugar. Beat with a mixer on the highest setting for 5 minutes until light and airy.

    Sift the flour with the baking powder and a pinch of salt into a bowl. Scrub the lemon, grate the zest and add. Add the butter mixture to the egg mixture and fold in the flour. Place the batter covered in the refrigerator for at least 1 hour.

    Preheat the oven to 190 °C. Grease the madeleine mold with butter and sprinkle with flour. 

    Divide the batter with 2 tablespoons over the 12 cavities of the mold. Bake the madeleines for 6-10 minutes, depending on the size of the tin, until they get a golden brown edge. Slide them out of the mold onto a plate and let them cool for 10 minutes. 

    Put the icing sugar and half of a Spirulina cube in a bowl and mix in the tap water to create a thick, glaze. Dip the top of the madeleine in the glaze and let dry for 30 minutes.

  • ALGAE SGROPPINO

    Ingredients for 8 serves

    500 ml prosecco
    100 ml vodka
    1 l lemon sorbet ice cream
    2 cubes I AM ALGAE

  • ALGAE SGROPPINO

    How to

    Put the prosecco, vodka and champagne flutes in the fridge 3 hours in advance. 

    Put the lemon sorbet ice cream in a bowl. Beat in the prosecco and vodka little by little with a mixer and add the Spirulina cubes. Pour the sgroppino into the glasses and serve immediately.

  • ALGAE ICECREAM

    Ingredients for a bowl of icecream

    600l water
    200g sugar
    30g sorbet binder
    50g lemon juice
    3 cubes of I AM ALGAE

    We made this icecream in collaboration with restaurant Krelis, Uitgeest

  • ALGAE ICECREAM

    How to

    Mix all ingredients well with a hand blender or blender. Let stand for one day and churn it with the ice cream maker the next day.

    No ice machine? Pour the mixture into a mold and let it set in the freezer.

  • MERINGUE CHRISTMAS TREES

    Ingredients for 50 pieces

    4 egg whites
    250 grams of fine granulated sugar
    1 lemon
    2 cubes of I AM ALGAE

  • MERINGUE CHRISTMAS TREES

    How to

    (It is very important that no egg yolk gets into the egg white and that all materials are clean and grease-free)

    Preheat the oven to 90 degrees (fan). Cut the lemon in half and rub the bowl and the beaters of the mixer with the lemon. If necessary, remove the leftover lemon with a paper towel.

    Beat the egg whites with a mixer until foamy. Add the sugar little by little and mix well. Mix well for another 7 to 8 minutes until the foam is firm and glossy. Slowly fold the Spirulina into the mixture. If nice peaks form, the meringue foam is good.

    Use a piping bag to make nice dollops of egg white on the baking paper. You can also scoop small heaps on the baking paper with a spoon, so you get more round and convex meringues. The heaps do not expand during baking so you can put them quite close together. Place the baking tray in the oven for 1½ hours.

    Then open the door of the oven ajar and let the meringues cool in the oven. This allows the moisture to escape and the meringues dry better. Store the meringues in a dry place. Or put them in a drum with some uncooked dry rice on the bottom, so they stay longer crispy.

  • GREEN CANNELÉS

    Ingredients for 16 serves

    500 ml milk
    50 g unsalted butter
    1 vanilla pod
    100 g plain flour 
    250 g icing sugar (powdered sugar)
    1 teaspoon fine salt
    2 eggs
    2 egg yolks
    60 ml rum
    200 g powdered sugar
    1 cube of I AM ALGAE
    1½ tbsp tap water 

  • GREEN CANNELÉS

    How to

    Place the milk, butter and vanilla pod in a small saucepan and bring to the boil. Remove the pan from the heat and let it cool a little.

    Place the flour, icing sugar (powdered sugar) and salt into a large mixing bowl. Place the eggs and egg yolks into a separate bowl and beat lightly.

    Pour the warm milk and eggs into the bowl with the dry ingredients. Whisk everything together gently until you have a smooth batter. Strain the batter into a clean bowl, and press through any lumps in the sieve.

    Stir through the rum. Return the used vanilla pod to the bowl. Cover the bowl with clingfilm and leave in the fridge for 2 days or longer to rest. 

    Prepare the topping by putting the icing sugar and the Spirulina cube in a bowl and mix in the tap water to create a thick, glaze. Sprinkle over the Cannelés and let dry.

I AM ALGAE

The power of Spirulina is undeniable: this algae is full of important vitamins, minerals and essential amino acids that will boost your everyday life. How does I AM ALGAE do this? Just put our freshly frozen cube of Spirulina in your meal or drink and let the algae fuel your day.