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.

Red pesto pasta

During weekdays, we often crave a light, nutritious, and quick meal for lunch. Pasta dishes are ideal for this because they are al dente in just a few minutes. Since pasta can be enjoyed hot with sauces or cold as a salad, there are numerous serving options. A homemade pesto, for example, goes perfectly with Alver’s protein-rich pasta.


1⁄2 cup sundried tomatoes, drained and chopped

3 cups fresh basil leaves (loosely wrapped)

3-4 fresh garlic cloves

1/2 tsp golden chlorella

1⁄2 cup pine nuts or walnuts

1⁄2 cup olive oil

1⁄2 tsp salt

black pepper

In a food processor, blend the tomatoes, basil leaves, and garlic. Add golden chlorella, nuts and 1/4 cup olive oil; mix well.

Then add the remaining 1/4 cup olive oil, salt and pepper; mix well again. Store in the fridge or separate evenly into ice cube trays and freeze. Use the pesto with pasta dishes, such as Alver Protein Pasta (Penne or Fussili).

Penne with Mushrooms

Serves 2 people

Penne with mushrooms is a quick and healthy meal. Alver’s high-protein penne taste like the pasta you know and love. They are made in Switzerland from durum wheat semolina, mung beans, golden chlorella and water. Rich in protein (20%), zinc, vitamins B1 and B2, they are quickly prepared and form the basis for many delicious, healthy pasta recipes.


250 g Alver protein penne

2 tbsp olive oil

1 medium onion

1 clove of garlic

200 grams of mushrooms

1 pinch chili flakes

Handful of basil

First, bring salted water to a boil in a large saucepan. Next, heat a large skillet over medium-high heat.

Dice the onion and garlic clove and slice the mushrooms. Put the olive oil in the pan, sauté the onion and garlic. Once the onions are soft, add the mushrooms and a pinch of salt and pepper and cook for about 4 minutes.

Once the salted water is bubbling, add Alver Protein Penne and cook according to package directions.

Stir mushrooms in pan and simmer for 2 more minutes. If desired, add chili flakes. Set aside a cup of the starchy pasta water and drain the pasta. Immediately add the hot penne to the mushroom pan. Remove the pan from the stove and mix everything together. Add the reserved pasta water until the sauce reaches the desired consistency. Add the fresh basil leaves and serve.

Penne with a bell pepper sauce

Serves 4 people

Especially when you are short on time, pasta dishes are ideal. A fine, homemade bell pepper sauce gives the penne that something extra – easy and quick to prepare.


400g Alver Penne

2 red peppers

200 grams of tomatoes

1 chili

2 cloves of garlic

100 g soy yoghurt

1 tbsp olive oil

Preheat the oven to 200°.

Halve the bell peppers and place skin-side up on a baking tray lined with baking paper. Bake the bell peppers for 20 minutes.

Then remove the skin and blend together with the remaining ingredients in a blender until smooth.

Cook the penne “al dente” in boiling salted water and serve with the pepperoni sauce.