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A couple of tips before you start!

Our cubes are freshly frozen straight from the source. Please make sure to keep the cubes frozen after use to make the most out of your stock. 

If you use one of the cubes as an ingredient for smoothies, don’t bother and just get that frozen Spirulina in there and mix. 

For any other recipe, we suggest taking the cube from the freezer and letting it stand (in a small bowl) for a few minutes before use. The cube will melt slightly making it much easier to implement into the recipe. 

  • 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.

  • 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.

  • SPIRULINA PESTO

    Ingredients for 4 serves

    6 cups of basil
    2 to 4 cloves of garlic
    2 Tbsp of lemon, freshly squeezed
    2 cups of pine nuts, toasted
    2 to 6 Tbsp parmesan, cubed or grated
    1 I AM ALGAE Spirulina cube
    6 to 10 Tbsp of olive oil

  • SPIRULINA PESTO

    How to

    Put all ingredients in a mortar & pestle, blender or food processor.

    Pulse until desired texture. Add extra oil if too thick.

    Enjoy as a topping for different dishes or as a pasta sauce.

  • ALGAE SPREAD

    Ingredients for 1 bowl

    250 ml of unsweetened Greek yogurt
    1 minced garlic clove
    2 tbsp tahini
    2 tbsp lemon juice
    1 I AM ALGAE Spirulina cube
    1 tbsp finely chopped fresh dill or mint
    salt and pepper to taste
    sumac

  • ALGAE SPREAD

    How to

    Combine all ingredients in a mixing bowl. Beat to get a well-blended and creamy consistency. Top with sumac and serve.

  • KALE SALAD

    ingredients for 4 serves

    2 bunches of Dino kale
    180 g uncooked quinoa washed, drained, and dried
    250ml water
    120 g dried cranberries
    120 g chopped almonds plus extra for topping

    Dressing
    1 I AM ALGAE Spirulina cube
    60 ml juice
    80 ml olive oil
    3 tbsp tahini
    2 tbsp honey
    2 tbsp red wine vinegar
    1 garlic clove mashed
    1 tsp sea salt
    1 tsp black pepper

  • KALE SALAD

    How to

    Prepare the quinoa according to the instructions on the package. Break up the quinoa with a fork. Set it aside to cool.

    Make the dressing. Add all ingredients to a blender or food processor and blend until smooth.

    Remove the stems from the kale. Fold the kale tightly and chop it reasonably thinly, into pieces.

    Place the kale in a large bowl. Add a pinch of salt and massage the kale well with your hands until the leaves soften.

    Chop the almonds and add them to the kale together with the dressing, quinoa, and cranberries. Toss everything together and serve.

  • TURKISH EGGS

    Ingredients for 4 serves

    For the herbal yogurt
    375 ml whole milk Greek yogurt
    80 ml ricotta
    2 tbsp chopped dill plus more for garnish
    1 clove garlic finely chopped
    1 I AM ALGAE Spirulina cube

    For the spicy sauce
    3 tbsp unsalted butter
    1 tsp smoked paprika
    1 tsp chili flakes

    For serving
    8 poached eggs
    1 tsp distilled white vinegar
    crusty baguette or pita bread
    sea ​​salt
    freshly ground black pepper

  • TURKISH EGGS

    How to (1/2)

    Make herbal yogurt. In a large mixing bowl, combine the Greek yogurt, ricotta, olive oil, dill, and 1 minced garlic clove. Beat well and set aside.

    Make the spicy sauce. Place the butter and spices in a saucepan over medium heat until melted and fragrant, about 2-3 minutes. Transfer the sauce to a serving bowl and set aside.

    Poach the eggs. Bring a large pan of water to a gentle boil (do not boil too quickly!). Add 1 teaspoon of distilled white vinegar. When you're done, use the back of a wooden spoon to swirl the water into a vortex. Add 1 egg and let it settle a bit before adding additional eggs.

  • TURKISH EGGS

    How to (2/2)

    Boil the eggs for 3 to 4 minutes. Carefully transfer to a paper towel-lined plate to dry, then serve immediately.

    Divide the yogurt evenly between the bowls. Make a nice swirl of the I AM ALGAE Spirulina cube. Top each with two poached eggs and spoon over the sauce. Garnish with extra fresh dill and sprinkle a pinch of sea salt over each egg. Serve immediately with pita or baguette.

  • VEGAN TACOS

    Ingredients for 4 serves (1/2)

    1 cauliflower, cut into 1-inch florets, stem reserved
    2 tbsp oil
    1 tbsp chipotle chili powder
    1 tsp dried oregano
    1 tsp garlic powder
    1 tsp ground cumin seeds
    1/2 tsp sea salt

    For the sauce
    1 bunch coriander, tough stems removed and finely chopped
    3 avocados
    2 green onions, trimmed and chopped
    juice of 1 lime
    1 tsp rice wine vinegar
    1/2 tsp sea salt plus more to taste
    1 I AM ALGAE Spirulina cube

  • VEGAN TACOS

    Ingredients for 4 serves (2/2)

    For the tacos
    10 corn tortillas, warmed in a dry skillet or oven
    5 leaves of green cabbage
    4 radishes, thinly sliced
    1 jalapeño, thinly sliced

  • VEGAN TACO

    How to

    Preheat the oven to 200 degrees. Toss the cauliflower florets with oil, spices, and sea salt. Spread out on a large rimmed baking pan and roast for 20-25 minutes, or until the cauliflower is tender and the edges are beginning to crisp.

    To make the coriander-avocado sauce, cut the coriander into small pieces. Add avocados, green onions, lime juice, vinegar, sea salt and the I AM ALGAE cube. Pulse several times, and process until smooth.

    Toast the tacos in a pan. Add some green cabbage leaves, the cauliflower and coriander-avocado sauce together and garnish with radishes and jalapeños. Serve right away.

  • ALGAE SUMMER ROLLS

    Ingredients for 10 summer rolls

    50g vermicelli rice noodles
    1 I AM ALGAE Spirulina cube
    10 sheets of 22cm/8.5" round rice paper
    5-7 radishes
    1 cucumber
    1 large carrot
    1 small piece of red cabbage
    1 ripe avocado
    1 ripe mango, sliced
    2 handfuls of steamed edamame
    2 spring onions, finely sliced (optional)
    1 handful of fresh coriander leaves
    roasted peanuts, crushed finely

  • ALGAE SUMMER ROLLS

    How to

    Prepare the vermicelli rice noodles according to the instructions on the package. Add the Spirulina cube and mix well.

    Cut all fruits and veggies in slices or pieces.

    Prepare the rice sheets, one at a time, according to the instructions on the package. Put the re-hydrated rice sheet on a plate. Start filling, but make sure you do not overfill.

    Once you finish with the filling, start rolling each like a burrito. Fold the sides over and start rolling from the bottom, making sure you hold the filling tightly with your other hand.

    Cut the rolls in half and enjoy them fresh, dipped in the prepared dipping sauce.

  • TOAST WITH AVOCADO SPIRULINA SPREAD

    Ingredients for 2 toasts

    sourdough Bread
    2-3 well-ripe avocados
    3 limes
    1 I AM ALGAE Spirulina cube
    30 grams of feta
    30 g mixed seeds and nuts, finely chopped
    pinch of chili flakes
    pepper and salt

  • TOAST WITH AVOCADO SPIRULINA SPREAD

    How to

    Toast the slices of bread in the pan. Cut the avocados in half lengthwise. Remove the pit and scoop out the flesh with a spoon. Mash the flesh finely. Squeeze the lime and add it to the avocado together with the I AM ALGAE cube and stir. Season with salt and pepper.

    Spread the slices of bread with the avocado spread and sprinkle with feta, mixed seeds and nuts and the chili flakes.

  • CHEESE STICKS

    Ingredients for 8 pieces

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

  • CHEESE STICKS

    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 in half. Then cut in three strips. Grab both ends of a strip and twist them in opposite directions. Brush the dough with the beaten egg and sprinkle with extra parmesan.

    Carefully slide the the cheese sticks onto a baking tray covered with
    a sheet of baking paper. Place in hot oven. Bake cheese sticks for 15-20 minutes until golden brown and crispy.

    Top with Spirulina pesto. Sprinkle with parmesan.

  • RAINBOW WRAPS

    Ingredients for 4 wraps

    4 large collard greens
    1 cup of our Spirulina hummus (see recipe)
    1 cucumber, diced
    1/2 cup shredded carrots
    1/2 cup red cabbage
    1 avocado, thinly sliced
    10 radishes
    a handful of coriander
    fresh squeezed lemon

  • RAINBOW WRAPS

    How to

    Rinse and dry the collard greens. Trim down the stem. Wrap in a paper towel and refrigerate until ready to use.

    Prepare the Spirulina hummus.

    Chop the veggies and build the Rainbow Wrap by placing the collard wrap on a plate. Add the hummus, veggies, sliced avocado and coriander.

    Season with pepper, salt and the fresh squeezed lemon.

    Fold over like a burrito, tucking the ends in, and serve immediately.

  • SPIRULINA DETOX SALAD

    Ingredients for 2 serves

    2 zucchini, grated
    2 tbsp mint, chopped
    2 tbsp coriander, chopped
    1 generous handful of baby spinach
    2 tbsp pumpkin seeds
    2 tbsp toasted almonds, chopped

    For the dressing
    1 tbsp lemon juice or apple cider vinegar
    1/2 tsp Dijon mustard
    1 I AM ALGAE Spirulina cube
    2 tbsp olive oil
    pinch of sea salt

  • SPIRULINA DETOX SALAD

    How to

    Grate the zucchini. Chop the mint and coriander into small pieces and mix all the ingredients in a serving bowl. Mix the ingredients for the dressing, pour over the salad and serve.

  • ALGAE TOSTI

    Ingredients for 1 tosti

    2 slices sourdough bread
    2 tomatoes, halved
    1/2 mozzarella
    3 Tbsp of Spirulina pesto (see recipe)

  • ALGAE TOSTI

    How to

    Prepare the pesto. Toast the sourdough slices. Spread with a generous smear of pesto and top with the tomatoes and the mozzarella. Place the other toast on top and cut in to two.

  • COLORFUL SUSHI BOWL

    Ingredients for 2 bowls

    2 portions cooked and cooled rice of your choice
    1 I AM ALGAE Spirulina cube
    1 avocado cut in half, peeled and sliced
    1 small cucumber, sliced
    2 handfuls of steamed edamam
    1 pound tuna, preferably organic
    1 small carrot, peeled and thinly sliced or grated
    2 handfuls of mango, sliced
    1 handful of red cabbage

    black sesame seeds, shredded nori and soy sauce for serving

  • COLORFUL SUSHI BOWL

    How to

    Add the Spirulina cube to the rice, mix well.

    Assemble all the ingredients in 2 bowls. Start with the blue rice and nicely arrange the toppings in small sections.

    Top with sesame seeds and nori, serve with a little soy sauce.

  • SPIRULINA DETOX SOUP

    Ingredients for 4 serves

    1 tbsp olive oil
    ½ onion, chopped
    4 garlic cloves
    ½ tsp red chili flakes
    1 tsp curry powder
    1 medium broccoli, cut into florets
    1 medium cauliflower, cut into florets
    2 I AM ALGAE Spirulina cubes
    1 cup of kale, chopped
    ½ cup of cashews
    1.25 liters of water
    ½ cup of coriander
    ¼ cup of dill
    salt and pepper to taste
    lemon juice to taste

  • SPIRULINA DETOX SOUP

    How to

    Heat olive oil in a large soup pot. Add the onion and garlic and fry for a few minutes until the onion is translucent. Add red chili flakes and curry powder. Cook for 30 seconds before adding the broccoli, cauliflower, and cashews. After about 5 minutes, also add the I AM ALGAE cubes and the kale.

    Once the vegetables are soft, add water. Bring the contents of the pan to a boil, reduce the heat and simmer for about 10 minutes.

    When the vegetables are cooked, remove the pan from the heat. Mix with coriander, dill, salt, pepper, and lemon juice, and serve.

  • GREEN PANCAKES

    Ingredients for 6-8 pancakes

    200g whole wheat flour
    420ml plant-based milk
    2 eggs
    2 Tsp of baking powder
    2 I AM ALGAE Spirulina cubes
    a pinch of salt
    2 Tbsp of coconut oil
    2 avocados - filling

    for the filling:

    2 avocados
    2 Tbsp of Spirulina pesto (see recipe)
    Baby spinach or lettuce, to taste
    Sauerkraut, to taste
    Chopped cherry tomatoes, to taste

  • GREEN PANCAKES

    How to

    Mix the flour, milk, egg, baking powder, salt and I AM ALGAE cube to a smooth consistency.

    Heat coconut oil in a non-stick pan on medium heat. Add a thin layer of batter and tilt the pan around to make sure it is evenly distributed. Wait 30-60 seconds for the batter to set and bubbles start appearing. Carefully loosen the sides with a
    spatula before flipping the pancake.

    Slide the pancake onto a plate when both sides are golden. Divide and mash the avocado. Add on one side of each pancake, drizzle with pesto, add lettuce, sauerkraut and cherry tomatoes. Fold it like an omelet.

  • SPIRULINA HUMMUS

    Ingredients for 4 serves

    400 grams of chickpeas, canned
    4 Tbsp of tahini
    1 I AM ALGAE Spirulina cube
    4 Tbsp of olive oil
    3 cloves of garlic
    Salt, to taste
    Pepper, to taste

  • SPIRULINA HUMMUS

    How to

    Drain the chickpeas from their can. Place all ingredients in a blender.

    Blend until smooth. Add more olive oil if necessary.

    Serve with crisps, crackers, vegetables or on toast. 

  • GREEN 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)

  • GREEN 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.

  • 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.

I AM ALGAE

The power of fresh Spirulina is undeniable:
in addition to proteins, this algae is very rich in chlorophyll, vitamins, minerals, healthy fatty acids and enzymes. Because Spirulina contains iron and various B vitamins, this algae supports the energy level and it is also rich in antioxidants that can protect our body cells. Just use our fresh frozen Spirulina in your meal or drink and give your day a boost!