Thank you to Ceila Lairba, one of our CSA members and a Thermomix consultant for sending through this recipe
Taken from "in the mix - Great Thermomix Recipes" by Dani Valent
Chlorophyll Paste
Time: 25minutes, plus overnight draining. Makes about 1/2cup.
Ingredients
500g ice cubes
250g baby spinach leaves (any green leaves - kale, bok choy, braising greens, perpetual gator etc)
80-150g soft herbs (parsley, coriander, mint, dill or chives) leaves only, amount depends on how much flavour you want
Method
1. Weigh the ice into the TM Bowl. Set to Closed Lid position, press Turbo serval times. Tip the crushed ice into a large mixing bowl.
2. Weigh 750g of water and heat for 6mins/70 degrees/speed 1, bringing it to exactly 70 degrees. While that's happening, prepare a large sieve or colander lined with muslin or a clean kitchen cloth.
3. Add the baby spinach (or any other greens as above) and herbs into TM Bowl. Blitz for 6 mins/70 degrees/speed 10, then immediately pour the green mush into the bowl of crushed ice. NOTE if the lid is leaking STOP. You need a new seal. Otherwise you will make a huge mess. Be careful opening the lid - allow a 2-3 second delay before opening to allow for the green mixture to settle. I learnt the hard way and immediately opened the lid and had green everywhere on white walls and me.
4. Pour the contents of the bowl into the lined sieve. Leave to drain for 4 hours, ideally overnight.
5. The resulting paste left in the muslin is the chlorophyll. Scrape it into a container. It will keep in the fridge for a couple of days. Discard the remaining green juice into a smoothie, on the garden - don't let it go to waste.
Ways to use it
- Add 1 or 2 tablespoons of paste to scrambled eggs to create bright green eggs
- Mix it into pasta dough for green noodles
- Add a tablespoon to a fresh juice or smoothie