Q:Have you ever thought of publishing your creations? I think it'd be a huge hit. I just got a blender at my office at work and I had to show everyone your site!
Thank you so much for your kind words! I had considered publishing, perhaps I need to get on that sooner rather than later :)
I went back to the basics of just 3 ingredients, subbing roasted hazelnuts for almonds. This time, the ratio was more heavy on hazelnuts and the outcome was spoon-worthy, like a kefir or liquid yogurt. There wasn’t much yogurt in the blend, just enough to keep things moving in the blender. I used a spatula to help guide the mix out of the blender, it was pretty thick stuff. Again, a little tart without sugar (just the way I like it). You can add a little honey or something else to sweeten it (perhaps some ripe cantaloupe or another melon). Enjoy!
Building off of yesterday’s blend, I added a Valencia Orange to the mix. While the texture wasn’t quite as thick, it was still creamy. I put the peeled orange in whole, I figure the added fiber from the cell walls would be a good addition instead of just orange juice.
In an effort of reduce the ingredients, I tried out a test blend of just 3 ingredients, Strawberries, Roasted Almonds (unsalted) and Straus Cinnamon Yogurt. It was a nice thick texture, the almonds add a good amount of creaminess when blended so intensely. If you don’t have a high power blender, you can substitute almond butter (or any other nut-butter you might have). Also, this blend can be tart to some, if you feel like having it a little sweeter, add a 2 teaspoons of honey. Depending on the ratio of almonds to strawberries, the consistency can range from spoon-thickness to creamy milkshake. Enjoy!
I tried out this recipe for soup, it sounded like an interesting combination.
Cooking:
Peel and julienne the carrots, boil in 2 cups of water until carrots soften (not too much)
Save some orange zest, peel the oranges and break them apart, blend them to add to the soup mix later.
Sautee the chopped onions in 3 tblsp of butter
Keep some of the carrot stock, and add cream onions and orange juice and zest and boil for 10.
Remove the Orange zest, and blend the rest of the ingredients. (I added too much of the orange zest in mine, but otherwise it was pretty good. I think it would work best Works well hot or cold, can be served with creme fraiche.
Q:hii :) your blog has recently become a favorite in my family! today I made the Pistachio Berry smoothie & i loved it so much! the only problem was i added a little too many pistachios, but other than that, it was amazing!
Thank you for the kind words! Your support is appreciated. I mostly make smoothies for myself, and it makes me happy to share my efforts with people who are also experimenting with making. Don’t be afraid to get the ratios off, in time you’ll figure out how to make it just the way you like. Most importantly, enjoy the process of . Happy Blending!
This morning I ran another test of the combination of mangoes, strawberry, banana and spinach, but this time I added my chai blend (unsweetened chai that’s locally made). I add a little honey because it can be a bit bitter without it, but most chai’s are hyper sweetened so if you try it on your own, avoid the added sugar. I also added a bit of Straus Vanilla Yogurt for body. I was delighted, the flavor was there, and even though its bright green, it really didn’t taste like spinach at all. How mysterious that our sense of flavor has no correlation to our sense of color ;)
Hey everyone, I’m finally back with new posts! Here’s some of the blends I’ve been up to… integrating more greens into my morning routine. Enjoy!
Q:no more posts?
I know, I’m sorry! I have my posts to make, I took a trip to Bali and was rather inspired. I’ll post this weekend!
Q:This blog is awesome. I'm definitely looking forward to trying some of these recipes! I noticed quite a few of your blends have frozen fruit in them (pineapple, raspberries, blueberries). Do you buy bags of frozen fruit or do you typically buy fresh and freeze yourself? And how do you decide between fresh and frozen fruit for each smoothie?
Thanks for the praise! The reason why I incorporate frozen fruits is simple: efficiency and temperature. It’s generally easier to add frozen fruits to a blend, chopped up cuts ready to go (I don’t plan on cutting up a pineapple on a regular basis). But the real advantage of frozen is the temperature. When you work with a high powered blender, the blend can become hot from all the friction of the blades. Instead of adding ice, which effectively waters down the flavor, I add frozen fruits. Sometimes a warm drink can be nice, (My banana hazelnut is a good one warm with chai). I generally don’t freeze my own, except in Beets because I will roast a whole bunch in preparation, but I won’t use all of it at once.
Happy Blending!
