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A couple of tips before you start!

The I AM ALGAE 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 I AM ALGAE 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. 

  • 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.

  • 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. 

  • 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.

  • 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.

  • 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.

  • 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.

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.