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.


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.

Stuffed Eggplant

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.


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.


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.

Roasted Vegetables with Sweet Mango Dressing, Alver Vegan Protein & Miso

Serves 2 people

What do we love about vegetables? They’re always in season. Spring, summer, autumn, winter – there are always suitable fresh, seasonal and regional fruits and vegetables. Packed with antioxidants, vegetables are a sensational, hearty and healthy dish. If you want to make it even richer, you can add a can of chickpeas five minutes before the end of the cooking process. The vegetables can also be served cold, so there is no waste. On the contrary, you still have a perfect «prep-ahead salad».


1 eggplant, cut into slices

1 zucchini, cut diagonally

1 red bell pepper, cut into pieces

1 fennel bulb, cut into thin wedges

For the marinade

1 tsp dried thyme

1 tbsp maple syrup

Sea salt and black pepper to taste

1/2 tsp smoked paprika

1 tsp ground cumin

2 tbsp olive oil

juice of 1/2 lemon

For the mango, chlorella & miso dressing

150 g diced fresh mango

1 shallot, finely chopped

1 tsp white miso paste

1 tbsp maple syrup

2 tbsp rice vinegar

1 tsp toasted sesame oil

4 tablespoons plain non-dairy yogurt

2 tbsp golden chlorella

Sea salt and black pepper to taste

Preheat the oven to 190 °C, gas mark 5.

For the mango dressing, put all the ingredients in a blender and mix into a creamy sauce. Pour into a glass and store in the fridge until next use.

Place the prepared vegetables in a large bowl.

Mix all the marinade ingredients and pour over the vegetables. Stir the vegetables well and spread on a lightly greased baking sheet. Roast in the oven for 30 minutes until golden and tender.

Drizzle the dressing over to serve.

Crisp and light protein salad

A crisp, protein-rich salad with fresh fruit and vegetables is ideal, especially in the winter months, to provide you with vitamins and to optimize your own health and fitness. Proteins are essential for a balanced diet, but do they also exist in plants? Yes: Golden Chlorella contains 30% protein, Golden Bean 85% and Golden Pea 80%.


  • 320 g (dry weight) quinoa
  • 320 g green beans, halved
  • 2-3 blood oranges, filleted
  • 200g feta, crumbled
  • Parsley, flat, chopped
  • 2-3 spring onions, thinly sliced ​​(green part only)

Ingredients for the vinaigrette:

  • 6 tablespoons hazelnut or olive oil
  • 2 tbsp white wine vinegar
  • 2 tbsp Golden Chlorella
  • blood orange juice

Cook quinoa according to package directions and allow to cool. Place the green beans in boiling salted water and cook for 5 minutes. The beans should remain slightly al dente to add texture to the salad. Peel the blood oranges, cut into pieces and fillet. Squeeze the remaining halves and set the juice aside.

To prepare the vinaigrette, combine the oil, orange juice, golden chlorella, and vinegar in a bowl. Season with salt and pepper. Add the vinaigrette to the bean and quinoa mixture and add the chopped parsley. Serve the whole dish on a plate with the orange wedges, feta and spring onions.

Lentil burger patty

For 6 burgers

Burgers are the classic, whether for a night of sports, or a summer barbecue. The lentil patties are a wonderful vegan alternative to the usual patties made from minced meat – quick and easy to prepare.


• 190 g green lentils

• 50 g breadcrumbs

• 50 grams of rolled oats

• 40 g white flour

• 2 tbsp golden beans

• 1 tsp salt

• 1 teaspoon of water

Cook the lentils in boiling salted water for 25 minutes until tender, then rinse with water and place in a food processor along with the remaining ingredients.

Mix the ingredients briefly and then shape into 6 burgers of the same thickness with wet hands. Fry the burgers for 2-3 minutes on each side and finally serve with bread, hummus, salad and other ingredients that you love on your burger.

Mung-bean curry with Coconut milk

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.


  • 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.

Green Pesto Pasta

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.


• 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.

Pasta with green asparagus

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.