Power Blender Revolution: More Than 300 Healthy and Amazing Recipes That Unlock the Full Potential of Your Vitamix, Blendtec, Ninja, or Other High-Speed, High-Power Blender
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Vanessa Simkins' Power Blender Revolution is the first general cookbook for power-blender owners who want to get the most use and pleasure from their purchase. Power blenders make juices without sacrificing the nutritious fiber that juicing machines can't handle; they make purees (including baby foods), soups that are silky smooth and light; and they excel with hummus, guacamole, and other dips and spreads.
With a little instruction, you’ll be making healthy smoothies for breakfast. When dinner comes rolling around, you’ll know how to make every kind of sauce imaginable, for topping pastas, meats, potatoes, vegetables, and more. Time for dessert? You can't mix up a faster mousse, or a faster blend of ice-cream ingredients, in any other kind of machine.
With expert tips and tricks that help you choose, use, clean, and maintain your machine, and a bounty of more than 300 creative and tasty recipes, this book is an essential companion for anyone who has invested in a power blender.
"Power Blender Revolution is packed full of healthy, vibrant recipes and creative ways to use your blender. Vanessa Simkins proves that your blender isn't just for smoothies. These are recipes you will come back to time and time again.". –Tieghan Gerard, author of Half Baked Harvest
From the Publisher
Mango Lime Cooler Juice
Makes 12 to 16 ounces (355 to 475 ml)
Something about this drink reminds me of the spa. Maybe it’s the refreshing cucumber and lime, or maybe it’s the exotic mango. Either way, this is sure to be on your “must make often” drink list. It’s thick, naturally sweet, and extremely satisfying.
1. Add the mango, cucumber, lime, water, ice, and stevia extract to your blender container.
2. Blend on high smooth and fully combined.
3. If you’d like a very smooth, pulp-free juice, strain the mixture over a medium size bowl through a nut milk bag or fine mesh strainer before serving. Serve immediately.
1 large pitted and peeled mango, about 1 cup
1/2 chopped cucumber, about 1/2 cup
1 small lime, peeled and halved
1/2 cup (120 ml) cold water
1/4 cup crushed ice
5 drops liquid stevia extract
Ginger Carrot Soup
Makes 5 servings, about 5 cups
Ginger and carrots are healthy, detoxing, and flavorful together. Have this soup on a day you want a lighter, easy-to-make meal, or if you’re doing a cleanse. It goes great paired with Asian dishes such as egg rolls, pot stickers, salads, or noodles.
1. Place the coconut oil, shallots, and ginger in a large stockpot. Cook over medium heat, about 3 minutes.
2. Add the sweet potato, carrots, water, and sea salt to the pot. Simmer until carrots and sweet potato is tender, about 15 to 20 minutes. Let cool for a minute.
3. Transfer the soup mixture to your blender in batches. Blend until smooth. The soup should be hot, but if you let the mixture cool for a while and want it hotter, add it back to the stockpot and warm the soup over medium-low heat for about 10 minutes. If you have a Vitamix or Blendtec, you can heat the soup right in the blender container; blend on high for 6 to 8 minutes, until steaming hot. If you’d like, garnish with full fat canned coconut milk. Serve.
2 tablespoons (28 g) coconut oil
2 tablespoons (20 g) chopped shallot
2 tablespoons (12 g) fresh minced ginger
1 sweet potato, peeled and diced, about 1 1/2 cups
3 cups (390 g) carrots, chopped
5 cups (1.2 L) water
1/4 teaspoon sea salt
