Oh chlorophyll, let me tell you why I love you! You are so bright and green that I know just by looking at you that you are good for me. Also, making you lets me feel like a Thermo-scientist, as we use the heating and stirring functions to change the chemical structure of our greens.
Basically, with the Thermomix as our good-natured accomplice, we are stealing the goodness from our greens and turning it into a paste. Here’s how. There’s an enzyme in green plants called chlorophyllase. At around 70ºC, the chlorophyllase attacks the bright green chlorophyll pigment in plants, making it soluble in water. Halting the cooking process with ice ensures the chlorophyll stays green. We then strain and capture it, ending up with a healthy and versatile chlorophyll paste which we can use in smoothies (and lots of other places, see Variations below).
I first heard about Chlorophyll Paste from an English chef called Tom Cockerill and his version of the recipe stars in my first cookbook, In the Mix: Great Thermomix Recipes.
Serves: makes about 1 cup Chlorophyll Paste
Time: 25 minutes + straining time