Blenders are ideal for making an array of tasty things, such as cake batters, sauces, juices, smoothies, nut butters, salad dressings, freshly ground meat, condiments and so much more. I pretty much use my blender on a daily basis -in the morning for my juices and in the evenings when I am whipping up a quick cake or savory soup! I particularly like Blender Recipes because they are quick and easy with minimal clean-up involved. But what’s even more amazing is blender recipes are such a refreshing and scrumptious alternative to store bought, prepackaged goods.
Naturally Sweetened Organic Blueberry Coconut Muffins!
Ingredients:
1.5 cup almonds
1 cup fresh blueberries
1/2 cup shredded coconut
1 vanilla bean
2 eggs
6 dates
2 tablespoons coconut oil
1/4 cup olive oil
2 teaspoons baking powder
Instructions:
Blend all ingredients (except blueberries) well. Fold fresh blueberries into mixture. Divide and pour batter into muffin cups. Bake at 350 degrees for 20-25 minutes. Top should be brown. Makes about 8 muffins.
Raw Organic Chocolate Truffles
Ingredients:
1.5 cup nuts (I used almonds and pecans)
1/3 cup cacao powder
1.5 tbsp organic coconut oil
1 vanilla bean
1/3 cup coffee or espresso
6 fresh pitted dates
Instructions:
Mix ingredients in blender until thick, chunky (or smooth) batter. Refrigerate for at least 1 hour. Form into small balls, then coat with your favorite toppings. Keep refrigerated until ready to eat. In this photo: coconut raspberry, coconut pecan, pine nut and cacao nib organic truffles!
Pumpkin Bread Bites
Ingredients:
1 can pumpkin
3/4 cup almonds
1-2 tsp nutmeg
1-2 tsp cinnamon
1/3 cup olive oil
6-7 dates
4 eggs or 7 egg whites
1-2 tsp baking powder
1-2 tsp baking soda
Instructions:
Blend all ingredient well. Pour into small oiled baking dish. Bake at 375 degrees for 45-55 minutes.
Bird Seed Bars
Ingredients:
1.5 cup nuts (I use almonds and macadamia nuts)
2 eggs
1/2 cup shredded coconut
1.5 tablespoons coconut oil
1/3 cup olive oil
6 pitted dates
Instructions:
Mix ingredients until lumpy batter forms. Spread and press into small greased baking pan.
Top with sunflower seeds, sesame seeds, cacao nibs and coconut.
Bake in oven for 20-25 minutes at 375 degrees. Top should be brown and firm to touch. Let cool for 1 hour.
Homemade Eggnog
Ingredients:
4-5 cups fresh almond milk
3 dates
3 eggs
1 vanilla bean
2 teaspoons ground nutmeg
Instructions:
Mix/Blend all ingredients. Pour mixture into cast iron pan and heat on medium low for 5-10 minutes, stirring frequently. Let cool. Chill and serve.
Fresh Tomato Basil Sauce Recipe
For the blender:
10 Roma tomatoes ( cut in quarters)
4 cloves garlic (peeled)
1-2 small carrots
2-3 tablespoons fresh basil
1 tablespoon olive oil
1 tablespoon of cacao (or cocoa) powder
2 green onions
1/2 white onion (cut in two halves)
Optional: 1/2 teaspoon of fresh dates (grated or finely chopped) to sweeten
Blend all ingredients in blender until smooth, like a puree .
For the pan:
1/2 onion (chopped)
2 cloves garlic (chopped)
1-2 teaspoons salt
1 teaspoon pepper
2 teaspoons onion powder
2 teaspoons garlic powder
Instructions:
Drizzle or spray olive oil in a large pan to coat. On medium heat, sauté the onion and garlic until tender or just beginning to brown – about 5 minutes. Next, add the blender puree an remaining ingredients (salt, pepper, onion powder, garlic powder) to the pan and simmer on medium-low heat for 30 minutes, stirring occasionally. Then reduce heat to low and cover. Cook an additional 30 minutes, stirring occasionally.
Serve immediately or let cool then refrigerate. I think the flavors of tomato based sauces improve once settled and taste better the next day. You can refrigerate tomato sauce for up to 4 days.
COMING SOON:
Thai Curry Paste
Garlic Butter
Italian Dressing
Ginger Garlic Dressing
Greek Goddess Dressing
Date Paste
Pesto Sauce
Barbecue Sauce
Nut Butter
Smoothies
Ice Cream
Chili Paste
Chocolate Frosting
Coconut Walnut Milk
Juices