Blender recipes - nutrition made easy.
There is one tool that should be required for every kitchen – the blender. There are so many ways to use your blender that it is one of the most versatile kitchen tools you will ever own. Often it is thought of only as a fast way to make a milkshake or other drink but there are many other ways it can be helpful in your everyday cooking as well as with specific blender recipes.
You can use your blender to whip up delicious salad dressings, sauces and soups in a flash. For the fluffiest omelet you will ever see, use your blender to beat your eggs with a tablespoon or two of water. The blender helps aerate the eggs so that they cook up much fluffier than when beaten by hand. Mix your pancake batter in your blender and then you can pour it straight to the griddle.
With blender recipes, you can use your blender to make beverages and foods without using any other kitchen tools (except maybe a vegetable peeler) which makes cleanup a breeze. There are blender recipes for most courses including dressings, soups, appetizers and even desserts. You can even make your own meal replacement shakes with more vitamins and flavor than store bought versions as well as being much less expensive.
Here's a few of my favorite blender recipes to get you started.
Strawberry Smoothie
1 individual container of strawberry yogurt
½ cup frozen strawberries
½ cup orange juice
Blend at medium speed until smooth.
Buttermilk Salad Dressing
½ cup buttermilk
½ cup unflavored yogurt
1 cup mayonnaise
1 tsp apple vinegar
½ tsp garlic powder
½ tsp onion powder
salt and pepper to taste
Blend on medium until smooth; serve chilled. Refrigerate any leftover dressing.
Applesauce
4 medium size apples (cored, peeled and cut into chunks)
¼ cup water
Blend on puree setting until most chunks are gone; serve. Refrigerate any leftovers.
Gazpacho
1lb. Can of stewed tomatoes
2 cups tomato juice
½ cup diced green peppers
½ cup diced celery
½ cup diced seedless cucumber
1 cup diced onion
2 tbs fresh parsley
1 large clove garlic
3 tbs wine vinegar
2 tbs extra virgin olive oil
1 tsp salt
½ tsp Worcestershire sauce
½ tsp pepper
Blend on puree setting until smooth; chill 4 hours before serving.
