Friday, January 16, 2015
smoothies, we eat them even more now. They also require much less milk and are, as a result, mostly just fruit. The motor is powerful enough to puree the fruit with very limited liquid. It also makes it very easy to eat more veg in our smoothies such as spinach, chard, carrots, celery, etc. as its pureed so finely. We almost always add a carrot these days.
nut cheeses even more like creamy heaven. I didn't even know it would be possible to improve them, but it was!
Three Ingredient Ice Cream. Its so powerful though that we can play around with the recipe much more--adding ice, fruits, nuts, etc. It makes excellent blended cocktails, coffees, and milkshakes, too. It can transform regular sugar into powdered sugar. We're really pleased about this because we've never really been able to find an affordable bulk or organic option for powdered sugar. We've always got sugar though.
quiche, etc. All too often the deal-breaker for Matt or me when trying to broaden our produce palate is textural. This eliminates that issue.
used to make soup--cooking it and all.
quickly chop whole heads of cabbage and carrots and things which had made stir-fry, eggrolls, etc a snap. Though, frankly, I still chop with the trusty, old knife and cutting board unless I have a large quantity to cut.
Osaka sauce ever. Well, the creamiest sauces in general, really. We can tell the pesto we made in the blender versus the pesto made in the Vitamix by sight alone. There are still visible bits of basil leaf in the former. In the latter its all uniformly green.
hot sauce in it I processed it too much and it turned out a thin liquid. Where as in a traditional blender I always struggled to get things creamy and perfectly smooth with this thing I have to use caution in the other direction lest everything end up liquefied!