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Wolffia peach smoothie

Ingridients

30 grams dry wolffia
1 cup oat vanilla milk
½ inch finely grated raw ginger root
½ cup raw mango pieces
½ cup raw peach pieces
0.5 oz raw spinach
0.4 oz honey
A pinch of cinnamon spice powder

How to make it:
Combine all ingredients in a blender and blend until smooth

Wolffia ramen

Ingridients

120 grams dry wolffiia
3 lb. 15.5 oz canned coconut milk
1 lb. 1.6 oz fresh cherry tomatoes halves
1.1 oz extra virgin olive oil
2.1 oz chopped fresh garlic
1 lb. 12.2 oz diced 1/2 inch onions
7.1 oz. thai tom yum chili paste (chua hah seng)
4.2 oz. green curry paste
3.5 oz. chicken broth powder
0.7 oz. chopped candied ginger
2.1 oz. fish sauce
1.1 oz. raw lemon juice
1.8 oz. toasted sesame oil
6 lb. 9.8 oz. boiling water
0.4 oz. herbs and spices mix (blend of dried kaffir lime leaves, dried cardamom pods, sta anise)
4.5 oz bean noodles prior to serving
5 oz fresh vegetables juliennes prior to serving

How to make it

STEP 1

Sauté onions in olive oil until translucent for 2-3 minutes, add garlic,
stir and add the tomato halves

STEP 2

Add curry paste, broth powder, boiling water, ginger, fish sauce, herbs mix,
coconut milk and let simmer medium heat for 15 minutes

STEP 3

Boil noodles for 5 minutes and rinse with cold water

STEP 4

Taste and adjust seasoning, whisk the Wolffia into the soup

STEP 5

Serve with cooked bean noodles and fresh vegetables julienne
and with a drizzle of sesame oil on top of the soup bowl

Veggie burger with Wolffia

Ingridients

100 grams dry wolffia
3 lb. 15.5 oz canned coconut milk
1 lb. 1.6 oz fresh cherry tomatoes halves
1.1 oz extra virgin olive oil
2.1 oz chopped fresh garlic
1 lb. 12.2 oz diced 1/2 inch onions
7.1 oz. thai tom yum chili paste (chua hah seng)
4.2 oz. green curry paste
3.5 oz. chicken broth powder
0.7 oz. chopped candied ginger
2.1 oz. fish sauce
1.1 oz. raw lemon juice
1.8 oz. toasted sesame oil
6 lb. 9.8 oz. boiling water
0.4 oz. herbs and spices mix (blend of dried kaffir lime leaves, dried cardamom pods, sta anise)
4.5 oz bean noodles prior to serving
5 oz fresh vegetables juliennes prior to serving

How to make it

STEP 1

Sauté onions in olive oil until translucent for 2-3 minutes, add garlic,
stir and add the tomato halves

STEP 2

Add curry paste, broth powder, boiling water, ginger, fish sauce, herbs mix,
coconut milk and let simmer medium heat for 15 minutes

STEP 3

Boil noodles for 5 minutes and rinse with cold water

STEP 4

Taste and adjust seasoning, whisk the Wolffia into the soup

STEP 5

Serve with cooked bean noodles and fresh vegetables julienne
and with a drizzle of sesame oil on top of the soup bowl

Pasta with Wolffia

Ingridients

150 grams dry wolffiia
3 lb. 15.5 oz canned coconut milk
1 lb. 1.6 oz fresh cherry tomatoes halves
1.1 oz extra virgin olive oil
2.1 oz chopped fresh garlic
1 lb. 12.2 oz diced 1/2 inch onions
7.1 oz. thai tom yum chili paste (chua hah seng)
4.2 oz. green curry paste
3.5 oz. chicken broth powder
0.7 oz. chopped candied ginger
2.1 oz. fish sauce
1.1 oz. raw lemon juice
1.8 oz. toasted sesame oil
6 lb. 9.8 oz. boiling water
0.4 oz. herbs and spices mix (blend of dried kaffir lime leaves, dried cardamom pods, sta anise)
4.5 oz bean noodles prior to serving
5 oz fresh vegetables juliennes prior to serving

How to make it

STEP 1

Sauté onions in olive oil until translucent for 2-3 minutes, add garlic,
stir and add the tomato halves

STEP 2

Add curry paste, broth powder, boiling water, ginger, fish sauce, herbs mix,
coconut milk and let simmer medium heat for 15 minutes

STEP 3

Boil noodles for 5 minutes and rinse with cold water

STEP 4

Taste and adjust seasoning, whisk the Wolffia into the soup

STEP 5

Serve with cooked bean noodles and fresh vegetables julienne
and with a drizzle of sesame oil on top of the soup bowl