Growing along with the algae microfarm movement in France is the trend of using fresh harvested spirulina algae paste directly in foods like dips, drinks and pasta sauce. See a new video about how to make and fresh dips for chips:  How To Eat Fresh Spirulina Algae.  

Ripley and Denise Fox hosted a meeting of the Federation des Spiruliniers de France, an association of about 80 French spirulina algae growers, in Laroque France, in June 2011.  

 

In this video, Denise Fox shows how to prepare a savory Aquamole with guacamole flavor using fresh spirulina paste, mixing in blue cheese, yogurt, herb cheese, sour cream and guacamole spices. Taromé Gorodetzky prepares a sweet fruit dip with yogurt, honey and fresh fruit. The fresh algae paste was produced by a local grower, Emmanuel Gorodetzky at his Spiru-Vie farm in Ganges.

 

Unlike dried algae powder or flakes which may have strong flavor, fresh harvest has virtually no taste or smell at all. Fresh spirulina algae is like yogurt or paste, depending on how much water is pressed out. Because it is so rich, it needs to be kept refrigerated and should be consumed within 3-4 days.     

Fresh spirulina paste made into dips by Denise Fox and Taromé Gorodetzky.

 

The approximately 100 local growers around France distribute fresh and dried product direct to their local community. Some are reporting that up to 20% of their production is fresh algae. The rest is solar dried into tiny noodles or flakes and packaged on the spot. 

Lunch at Eco Domaine farm in Normandy with the staff and Jean-Paul Jourdan. Fresh spirulina dip with seeds and spices served at lunch.