We’ve compiled some exciting and delicious
recipes on this page to give you some ideas of how to integrate
chlorella into your daily routine. As chlorella is a whole food it can
be added to an array of cooked meals, fresh homemade drinks and
smoothies, salad dressings and much more. Adding chlorella to your
cooking is a great way to benefit from its abundance of nutrients.
We welcome your suggestions and tips for
using chlorella in your culinary adventures so if you’ve got a great
recipe you’ve been using with chlorella, don’t keep it a secret! Share
it with us and we will put the best submissions up here for all to
See also some delicious smoothies ideas.
1 bunch fresh basil
1 tablespoon chlorella
¼ - ½ head of garlic (or more if you’re feeling brave!)
¼ cup of olive oil
½ cup of parmesan cheese
¼ cup of pine nuts
1 tablespoon lemon juice
1 lb pasta
Put the Chlorella, basil, garlic and olive
oil in a blender and puree. Lightly toast the pine nuts in olive oil.
Add cheese, lemon juice and pine nuts to the puree. Stir into hot
pasta, curl up on the sofa and let your taste buds ride the green
Green Miso Soup
½ cup of shiitake sliced mushrooms
1 teaspoon of dashi (Japanese fish stock)
150g of cubed tofu
2 tablespoons of miso
1 tablespoon of Yaeyama Chlorella
1 handful of hijiki seaweed
Boil a kettle and fill a small pan with 500cc of the hot water.
Thinly slice your shiitake mushrooms. By now your water will have cooled slightly in the pan - add the miso.
Add the tofu, and hijiki seaweed.
Leave on the lowest heat for 5 minutes - taking care never to allow the water to boil.
Just before serving stir in two teaspoons of Yaeyama Chlorella
Serve with rice dishes.
1 minced garlic clove
2 tablespoon Yaeyama Chlorella
2 tablespoon yoghurt or mayonnaise
1 cube chicken bouillon (crushed)
½ teaspoon sugar or honey
2 teaspoons soy sauce
½ cup of tofu
Optional : 3-4 tablespoon ground toasted sesame seeds, cayenne or Tabasco
Combine all the ingredients and puree. Fab on crackers and in tacos or tortillas. Dip, crunch and munch!
Emerald Clam Dip
1 small packet cream cheese
1- ½ teaspoon lemon juice
½ teaspoon soy sauce
1 small can minced clams
1 tablespoon butter
1 tablespoon Yaeyama Chlorella
1-2 large garlic cloves
Pepper or Tabasco sauce
Drain the clams and mince the garlic
cloves and blend into the cream cheese. Add lemon juice, soy sauce ,
melted butter and chlorella. Season to taste with pepper or Tabasco.
Chop up some raw fresh vegetables, rip open some corn chips/crisps,
dive in and dip till dawn!
Jade Candy Snaps
1 cup unsalted nut butter (peanut, almond or cashew)
1 cup honey or maple syrup
1 cup carob powder
½ cup toasted sesame seeds
½ cup Yaeyama Chlorella
Melt the nut butter and honey over a low
flame. Stir frequently to avoid burning. Stir in the carob powder,
sesame seeds and chlorella. Blend thoroughly until mixture begins to
shine. Pour onto baking sheet and refrigerate for at least 2 hours. Cut
into squares, invite some friends round and party the night away.
Great for snacks too!
Asian-Style Lamb Stir-Fry with Chlorella
organic carrots (sliced or julienned)
organic celery (sliced or julienned)
organic onions (finely cut)
organic green cabbage (finely cut or shredded)
organic mushrooms (sliced)
organic snow peas (fresh or frozen)
1-4 cloves organic garlic (minced or crushed)
1 can beans (kidney, red, etc.)
1 lb natural lamb (ground)
dash of soy sauce
dash of sesame oil
dash of apple cider vinegar (optional)
1 scoop (or more) chlorella
Stir fry all ingredients lightly in coconut oil in a steel pan. Put vegetables in first, then meat, and then garlic.
After cooking, add in the chlorella and
stir. You can also add fresh sauerkraut on the side, or mix it right
into the dish for a unique and tasty meal.
A Refreshing, Energizing
Blast of Freshly-Squeezed Lemon
2 organic lemons or limes
5-6 tablespoons organic grade B maple syrup
1-5 teaspoons chlorella powder (optional)
(1/2 scoop equals approx. 2 teaspoons)
organic cayenne pepper (optional)
Squeeze fresh lemon juice from organic
lemons (organic limes may be used as well). In a quart jar put 6-7
tablespoons of lemon juice, 5-6 tablespoons of organic grade B maple
syrup, and 1/4 teaspoon or more cayenne pepper. You can also add 3-10
grams (1/4 scoop to 1 scoop) of chlorellla powder. Fill the rest of the
jar with water and shake.
If you decide to use the pulp as well, it
is easier to put peeled lemons (maybe with a little skin) into a
blender and blend with water. In this case use 2-3 lemons (or limes)
per quart. As before add 5-6 tablespoons of organic grade B maple syrup
and 1/4 teaspoon or more of cayenne pepper per quart.
It is easiest to make up enough of your
lemonade drink for the day in the morning (you can use quart mason
jars). You can drink up to 2-3 quarts a day. Drink a glass whenever you