Author: Ana Mihelić

Gazpacho is a dish originally from the southern Spain, Andalusia and Algarve regions of Portugal. Simply. it is a cold soup made from raw vegetables. Light and refreshing, this is excellent for lunch or as a starter for a Mediterranean menu.

Ingredients:

1 kg of ripe tomatoes

1 medium-sized cucumber

1 shallot

1 tsp golden chlorella

1-2 cloves of garlic

2 tablespoons sherry vinegar

1/4 cup olive oil

salt and pepper

Quarter the tomatoes and remove the stalks. Peel and roughly chop the cucumber, shallots and garlic. Place all the diced tomatoes and golden chlorella in a food processor or blender.

Then add the cucumber, shallots, garlic, vinegar and half a teaspoon of salt. Blend continuously until ingredients are liquefied. A food processor makes gazpacho with more texture. A blender makes the gazpacho smoother.

With the mixer running, pour in the olive oil. This will help emulsify it more evenly into the soup.

Arugula pesto, olives, pickles

Enriched with lots of fresh and healthy ingredients, stuffed aubergines are the ideal dish. You can also vary this as you like by adjusting the filling and pesto to your own preferences.

Ingredients:

2 eggplants

olive oil

garlic, thyme, salt

Spice mixture for the aubergine flesh:

1/2 tsp fennel seeds

1/2 tsp ground coriander

1 tsp paprika

1/2 tsp salt

Preheat the oven to 160 degrees. Halve the aubergines and cut them crosswise with a knife.

Season the aubergines with salt and olive oil. Wrap in aluminum foil along with the garlic and thyme and set aside for 30-40 minutes. Remove the flesh as soon as it is soft and mix it with the spices.

Reserve the aubergine skins for the filling.

Aubergine filling:

1 zucchini

6 cherry tomatoes

1 shallot

2 g basil leaves

Balsamic vinegar

Salt, Allspice d’Espelette

olive oil

Finely chop the shallot. Cut the zucchini into small cubes and the cherry tomatoes into pieces.

Lightly sauté the shallot in the olive oil. Once translucent, add the zucchini and sauté over high heat for 2-3 minutes. Add the cherry tomatoes. Cook on high heat for 1-2 minutes.

Deglaze with a little balsamic vinegar. Add the mixed aubergine mixture to bind the filling. Season with salt and piment d’Espelette and add the chopped basil.

Garnish the aubergines with the filling.

Rocket pesto:

100 g arugula

30 grams of basil

40 grams of hazelnuts

10 g sun-dried tomatoes

80 ml olive oil

10g golden chlorella

Salt pepper

Place the arugula, sun-dried tomatoes, and basil in a blender and blend. Drizzle with half of the oil. Add the whole hazelnuts. Blend again and add the last portion of the oil and Golden Chlorella. Taste and reserve for the dressing.

Finishing and dressing:

4 cherry tomatoes, cut into small pieces

5 black olives, cut into small pieces

Some arugula leaves

Cut onions into thin slices

Arrange the various elements on the stuffed aubergines. Put a dollop of pesto on the side of the eggplant.

Note:

If you want a more substantial dish, you can boil quinoa in boiling water for 5-6 minutes and cook over low heat. Mix the cooked quinoa with the filling and garnish the eggplant.

Mung bean is a legume that has been used in cooking for several thousand years. It is rich in fiber, complex carbohydrates and antioxidants. Adding mung beans to your diet reduces the risk of cardiovascular disease and regulates body weight. Mung beans also contain important minerals such as iron, zinc, copper and potassium.

Ingredients:

• 4 tablespoons canola oil or other vegetable oil
• 1 tbsp cumin
• 9 cloves of garlic
• 1 cup crushed tomatoes
• 2 tbsp grated ginger
• 2 tbsp ground coriander
• 1 tbsp turmeric
• 1 tbsp salt
• 1 tbsp cayenne pepper
• 4 cups of water
• 1 cup mung beans
• 1 cup coconut milk
• 1-2 limes
• ½ cup cilantro
• 1 tsp golden beans

Heat oil in a saucepan on a medium-high heat. Add cumin and toast until browned, around 1 minute. Add the garlic cloves and roast for 3-4 minutes until they turn brown. Add the chopped tomatoes and stir. Add ginger, coriander, turmeric, cayenne pepper, and salt while stirring. Let simmer for 5 minutes.

Pour the water and mung beans into the saucepan with the spices and tomatoes. Increase the heat and bring the mixture to a boil. Then reduce the heat, close the pot with the lid and simmer for 30 minutes. Stir from time to time.

Taste the mung beans and once they are cooked, pour in the coconut milk. Increase the heat again and bring to a boil. Then turn off the heat.

Stir in the cilantro, lime juice, and 1-2 teaspoons golden bean. Then serve hot.

A pasta bowl or pasta salad is the perfect dish to bring summer to the table: it can be prepared in advance, is good for on the go or for a picnic, fills you up without making you feel full. With fresh tomatoes and basil you can have a wonderful balanced meal.

Ingredients:

• 3 cups fresh basil leaves (loosely wrapped)

• 1⁄2 tsp Golden Chlorella

• 3-4 fresh garlic cloves

• 1⁄2 cup pine nuts or 1⁄2 cup walnuts

• 1⁄2 cup olive oil

• 1⁄2 tsp salt

• Black pepper

In a food processor or blender, combine basil, garlic, and nuts. Add all other ingredients and golden chlorella and mix well. Add to the pasta dish.

Asparagus pesto with pine nuts and candied lemon

Especially during asparagus season (mid to late April to late June), the green spears are the ideal accompaniment to pasta dishes. Together with pine nuts and lemons, they offer a fresh dish for warm summer days.

Green asparagus:

• 10 green asparagus

• 1 yellow lemon

• Olive oil

• Salt, pepper from Espelette pimento

Snap off the woody part of the asparagus and set aside to prepare the pesto. Cut off the top of the asparagus and save for later. Thinly slice the body of the asparagus.

Cook the fine slices of asparagus in boiling salted water for 2 minutes. Drain and save for further processing.

Heat a pan with olive oil over high heat. Fry the asparagus and season with salt. As soon as the heads are brown on all sides, pour in the juice of one lemon and roll the asparagus in this juice, season with pepper and reduce by half. Remove the asparagus tips and leave the juice in the pan, this will be used to finish the pasta.

Green Asparagus Pesto:

• Lower part of the green asparagus

• 20 g of pine nuts

• 5 sun-dried tomatoes

• 7 pitted green olives

• 1 g of candied lemon

• 1 clove of garlic

• 10 grams of basil

• 5g Golden Chlorella

• 30 ml dried tomato oil

Cook the green asparagus spears in a saucepan of boiling salted water for 10 minutes. They must be very soft.

Place the asparagus, sundried tomatoes, olives, garlic, basil, golden chlorella, candied lemon and half the olive oil in a blender. Blend for 30 seconds, breaking up the pieces a bit. Then add the pine nuts, mix again quickly and mix in the remaining olive oil.

Season with salt and pepper.

Finishing and Dressing:

• 150 g Alver protein-rich fusilli

• 5 olives, sliced

• 10 g toasted pine nuts

•  Lemon peel

• 10 g arugula

Bring a saucepan of salted water to a boil and cook the fusilli for 4 minutes.

Drain and add to the frying pan with the cooking juices from the asparagus tips. Add the green asparagus slices that have just been blanched and thicken with a spoonful of asparagus pesto. Heat on a low flame.

Arrange the asparagus noodles in a deep plate and place the green asparagus tips on top. Garnish with the rocket leaves, chopped olives, pine nuts and lemon zest and finish with a nice dollop of pesto.