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
- 500 grams ice cubes
- 750 grams water
- 250 grams baby spinach (or greens of your choice)
- 100 grams mixed herbs
- 100 grams spinach leaves
- 200 grams watermelon
- 1 orange, peeled and halved, no need to remove pips
- 1 apple, halved, no need to remove core
- handful mint leaves
- 30 grams ginger, peeled
- 100 grams ice
- 2 tablespoons Chlorophyll Paste
- 200 grams water
1. Place ice into mixing bowl and blitz 2 sec/Turbo until turned to ‘snow’. Transfer to a bowl and set aside.
2. Pour water into mixing bowl and heat 6 min/70º/speed 1.
3. Add the greens and herbs to mixing bowl, packing in as much as fits comfortably. Warm for 6 min/70º/speed 6. Pour liquid immediately into ice bath to halt the cooking process. Line your Varoma with a kitchen cloth or muslin and place Varoma on top of mixing bowl. Strain chlorophyll mixture through the Varoma into mixing bowl, slowly and gently aiding the process with a spoon. Allow to strain for at least a few minutes but ideally in the refrigerator for several hours to allow it to become firm.
4. Transfer Chlorophyll Paste from Varoma into a dish. Cover and set aside in refrigerator, if not using immediately. The strained green liquid can be used for drinks and smoothies.
5. Place all ingredients into mixing bowl and blitz 45 sec/speed 9.
Pour into glasses and serve immediately.
- I used spinach, parsley, coriander and mint but feel free to use any seasonal herbs and greens.
- Feel free to add more or less water to your smoothie to achieve your preferred consistency.
- For smoother Chlorophyll Paste, blend solution at step 3 for 1 min/speed 10 before pouring into ice bath.
- Store Chlorophyll Paste in a sealed container in the fridge for a few days, or freeze in ice cube trays to preserve its life.
- For a quick and easy boost, stir a tablespoon of Chlorophyll Paste into a glass of water.
- Chlorophyll Paste can be added to pasta dough, scrambled eggs, risotto, soup and mayonnaise to achieve a bright green colour.
- Add a whole lemon to the smoothie, as in the fab Lemon Bomb Smoothie.
Looking for more nutritious green smoothies? Try Jock Zonfrillo’s zingy Lemon Bomb Smoothie or my Matcha Smoothie Bowl – a quick, easy and healthy breakfast that also works as a jarred meal on the go.
Looking for more wholesome breakfast options? Browse the Breakfast category on the site and subscribe to access recipes and videos for such gems as Coconut Flour Pancakes with Blueberry Syrup, Chai Porridge, and Black Rice Breakfast Pudding.
Did you know Dani Valent gift vouchers are available right here? They make the perfect present for the Thermo-lover in your life.
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