Outside, nature is sprouting delicate spring green - let's take culinary inspiration from this and bring the green to our plates! We've done some research and found some extraordinary green delights for you, from classic green sauce to matcha ice cream. Have fun cooking and enjoy the taste of spring.

Green sauce

Ingredients:

400 g herbs, mixed, for Frankfurt Green Sauce, fresh
200 g sour cream
1 kg natural yoghurt
1 tsp sugar
1 tsp mustard
1 tsp salt
6 hard-boiled eggs

Preparation: Wash the "Frankfurt Green Sauce" herb mix and remove the coarse stems. Place in a kitchen blender fitted with a chopping blade with the sour cream, salt, mustard and sugar and blend until smooth. Pour the mixture into a bowl and add the yogurt. Stir well, halve the eggs and add to the green sauce. Serve with jacket potatoes, roast potatoes or boiled potatoes.

Green shakshuka

Ingredients:

1 clove of garlic
1 green bell pepper
5 g mint
20 g parsley
1 leek
1 teaspoon cumin
50 g spinach
100 g frozen peas
½ lemon (juice)
200 g feta cheese
4 eggs
salt
pepper
nutmeg
Vegetable oil for frying

Preparation: Finely chop the garlic, dice the bell pepper, chop the mint and parsley. Halve the leek lengthways and cut into slices. Heat the vegetable oil in a large pan over a medium to high heat. Sauté the garlic for approx. 2 mins. Add the leek and bell pepper and sauté for approx. 3 - 4 mins. Season with cumin, freshly grated nutmeg, salt and pepper. Add the spinach, peas, half the parsley and chopped mint to the pan. As soon as the spinach collapses, add the lemon juice. Crumble half of the feta cheese with your hands, add to the pan and mix in. Make four small wells in the leek mixture and break an egg into each well. Sprinkle with salt and simmer for approx. 10 mins. or until the egg white has set and the yolk is still soft. Crumble the remaining feta cheese and spread over the shakshuka. Sprinkle with the remaining parsley and season with salt and pepper.

Green spinach bread

Ingredients:

1 sachet of dry yeast
2 tbsp agave syrup
200 g spinach leaves (fresh or frozen)
350 g spelt flour
2 tbsp rapeseed oil
2 tsp salt

Preparation: Mix the yeast with the agave syrup in a bowl to form a creamy mixture. Puree the spinach. Place the flour and salt in a second bowl, make a well in the middle, pour in the oil and 100 ml lukewarm water, add the spinach and yeast mixture and mix thoroughly with the dough hook of the mixer. Then knead the dough thoroughly on a floured work surface, cover and leave to rise in a warm place for approx. 30 minutes. Knead again on a floured work surface. Shape into a long loaf and place in a lightly greased and floured loaf tin. Bake at 200°C with top/bottom heat (fan oven 180°C) for 35 - 40 minutes. Test with a wooden stick to see if the bread is baked through.

Green spread

Ingredients:

50 g pumpkin seeds
a handful of basil leaves
1 ripe avocado
½ Lemon (juice)
100 g layered cheese (10 % fat)
salt
pepper

Preparation: Roughly chop the pumpkin seeds and roast in a non-stick pan. Wash the basil leaves and pat dry. Cut the avocado in half and scrape out the flesh with a spoon. Squeeze out the lemon half and immediately drizzle the avocado with the juice. Place everything together with the layered cheese in a tall container and puree with a hand blender to a spreadable consistency. Season to taste with salt and pepper.

Green matcha ice cream

Ingredients:

500 ml cream
500 ml milk
175 g sugar
1 pinch of salt
17 g matcha tea
½ tsp locust bean gum

Preparation: Mix all the ingredients together until the sugar has dissolved. Freeze in the ice cream maker for approx. 30 to 40 minutes, then in the freezer compartment for a further 30 to 60 minutes.

Green and organic: Chlorella

Our organic chlorella product range is based on the green algae chlorella, which is rich in vitamin B12. It contributes to the reduction of tiredness and fatigue and to the healthy functioning of the nervous system and the psyche.