Cooking with locally produced spirulina pasta

spirulina pasta

When I first came across organic spirulina pasta, I was a bit hesitant. Yes, I know that  spirulina is good for your health, but my concern was the taste.

Spirulina pasta is a mix of both wheat & spirulina. Perfectly mixed to give you the correct taste of the spirulina without overpowering the spaghetti. The boiling instructions are clear on the packaging material. This pasta is not gluten free. Spirulina helps to fight against cancer, liver infection or allergic reactions.

Spirulina spaghetti can be cooked with any sauce of your choice. I’ve cooked this pasta with pesto sauce, tomato pasta sauce, roasted bell pepper dip or just olive oil, garlic & sun dried tomatoes – making it a perfect summer treat!

spirulina pasta 2

Simple pasta garnished with some Auroville parmesan cheese

I’ve personally met Anandi, who started KOFPU (Kottakarai Organic Food Processing Unit)  and creates some amazing products. She is a warm person and welcomes you with her contagious smile. She also runs a raw vegan restaurant in Auroville, dishing out  some of the best vegan smoothies and raw chocolate bars.

At i2cook.com we also stock  KOFPU’sorganic products like cashew butter, black sesame butter, neem leaf powder etc. We also stock locally produced cheese from Auroville like parmesan, feta, etc. Now, here is the best part :)… i2cook.com  delivers all these products at your doorstep all across India.

spirulina pasta 4

Spirulina spagetti mixed with roasted bell pepper dip

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Summer Salad – Avocado and Bacon Salad with Tomato Dressing

 Salads can serve as a meal and are the best bet during summers. What better way to use seasonal fruits and veggies to supplement your diet.

I love avocados and that the fruit camouflages really well when added in a salad or sandwich or in rice paper rolls. As a kid, I would see some of them mix sugar with their avocado mix to have it plain. I detested it! However, I liked it when my mother would mix avocado with other fruits to give the fruits a creamy coating. How I miss it now!

The addition of bacon to give it a crunch. However, the vegetarians can negate it. The original recipe also calls for some cheese. Avoid using feta, it’s flavour conflicts with bacon. You don’t want anything messing around with your bacon ;).

Ingredients for salad

10-15 medium sized salad leaves (rocket, lettuce)washed and pat dried or dried in a salad spinner

2 -4 crispy bacon strips, torn in bits

1/2 avocado, cut in strips

few raw red onion rings

mozzarella or amul cheese for garnish (optional)

Ingredients for dressing

3 medium sized tomatoes, lightly cooked, de-seeded and  skinned

1 garlic clove

1tsp red wine vinegar

1/2tbs olive oil

pepper & salt to taste

Grind all the ingredients for the dressing and refrigerate.

Break salad leaves and arrange them at the bottom of the salad plate or bowl. Add avocado, onion, bacon and garnish with bacon bits. Add the chilled dressing just before serving. The remaining dressing can be refrigerated for a week. Serve with some bread slashed with some butter or just dip into the dressing. Serves one.