Blender Girl

  • Incredibly Edible Edamame Dip

    Weekly Recipe: 
    NonWeekly
    [title]
    MAKES 2 1/2 CUPS

    3 tablespoons cold-pressed extra-virgin olive oil

    2 cups shelled raw edamame beans

    2 cups loosely packed baby spinach

    ¼ cup freshly squeezed lemon juice

    3 tablespoons tahini

    1 ½ tablespoons finely chopped onion (yellow, white, or Vidalia is good, but not red)

    2 cloves garlic, minced

    ¼ teaspoon ground cumin

    ¼ teaspoon red pepper flakes

    1 teaspoon natural salt

    2 tablespoons sesame seeds (optional)

    ¼ cup finely chopped flat-leaf parsley (optional)

    You will need a high-speed blender or food processor. Toss the oil, edamame, spinach, lemon juice, tahini, onion, garlic, cumin, pepper flakes, and salt into your machine and blend on high or process for approximately 2 minutes, until smooth and creamy. Stop the machine periodically and scrape down the sides of the container to fully incorporate the ingredients. A food processor will give the mixture a coarse consistency, which some people prefer. Tweak flavors to taste. (You may like more lemon juice, garlic, pepper flakes, or salt.) Serve topped with the sesame seeds and parsley, or spread it on sandwiches or wraps. Source: The Blender Girl

  • Tastes-Like-Ice-Cream Kale Smoothie

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES 2

    ½ cup filtered water

    ½ teaspoon probiotic powder (optional to offset natural sugar content)

    ½ cup raw unsalted cashews (conventional blenders: soak two hours)

    1 cup torn-up curly green kale leaves (1 or 2 large leaves with stalk removed, ripped into small pieces)

    2 ripe bananas, fresh or frozen

    ¼ cup chopped pitted dates (soaked in boiling water for 15 minutes), or 1 tablespoon pure maple syrup

    ½ teaspoon vanilla extract

    2 cups ice cubes (a little less if using frozen bananas)

    ½ teaspoon minced ginger (optional)

    Put all of the ingredients into your blender (I like to use a Vitamix) in the order listed and puree for about a minute, until smooth and creamy. Tweak flavors to taste (you may like a bit more kale, sweetener, or ginger).

    Note: With a conventional blender, you’ll get the smoothest consistency if you use maple syrup or chop the dates finely, and be sure to soak those cashews as well. You can quick soak by covering with boiling water for 10 minutes (but this kills the live enzymes) or soak in room temperature water for 2 hours.

    Source: The Blender Girl

  • “Key Lime” Pudding

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES 4

    1/3 cup light agave nectar, plus more to taste

    ½ cup freshly squeezed lemon juice

    ½ cup freshly squeezed lime juice

    2 ripe avocados, pitted and peeled

    2 bananas, chopped

    2 teaspoon finely grated lemon zest

    1 teaspoon finely grated lime zest

    Throw all of the ingredients into your blender and puree on high for 1 to 2 minutes, until well combined. You may need to stop your machine and scrape down the sides of the container to ensure everything is incorporated evenly. Tweak the sweetener to taste. Divide the pudding among four serving glasses and chill in the fridge for about 3 hours to thicken. Serve the same day, chilled, to avoid oxidation.

    Source: The Blender Girl