We didn’t specifically purchase this for ourselves, but it was on our Wedding Registry. One of my now in-laws sent it to us, through Amazon as a wedding present. It was very sweet of them, since they live on the other side of the country and were unable to attend.
. It’s been a pretty solidly used item in our kitchen for the last 3 months. I don’t think that it’s even been unplugged. The blender piece is detachable, so it can be washed without worrying about the electronics. That job is made much easier if you rinse it immediately after each use.
The only thing that we’ve really had a problem with is mostly just because of the nature of these devices. If you leave the whole thing assembled and in your mixing glass….and then set it down and try to walk across the kitchen to grab more milk or strawberries or whatever…there’s a pretty good chance that it’ll decide to lay down instead of remaining standing. Which makes quite a mess with your pureed fruits/veggies.
Because of my sweet tooth, my mix usually involves frozen strawberries, bananas and some sort of juice/milk/water. (And sometimes I throw in some ice cream)
Ce has used it for brussel sprouts (Which are like little rocks), ice cubes, frozen blueberries, cranberries…you name it.
All in all, it’s a pretty solid device, if you’re interested in smoothies, or just generally don’t like having a giant blender around.
Nut butter, including walnut butter, is easy to make! All you need is a good food processor and a little patience, as you have to process the nuts for several minutes to get a really creamy consistency. Be patient and you will be rewarded with fresh and creamy walnut butter!
Yields 2 Cups
3 C raw walnuts
¼ tsp sea salt
In a food processor fitted with the “S” blade add walnuts and salt. Pulse several times to get it going.
Begin processing. At first it will just grind to a fine powder and you will need to stop and scrape down the sides a couple times.
It will take a few minutes for the natural oils of the walnuts to blend and become a creamy butter. Patience is key!
Still experimenting with vegetables and granola. This time I have added zucchini into the mix and instead of just mixing the kale in with the seeds I chose to process it in with the coconut, zucchini and sweet flavors to make a sweet green paste to coat the seeds.
Makes 6 - 7 Cups
3 C Buckwheat soaked 12 hours drained and rinsed
½ C flax seeds soaked in 1 cup of water do not drain
1 ½ C pumpkin seeds soaked 6 hours
1/2 C sunflower seeds soaked 6 hours
½ C sesame seeds soaked 6 hours
1 C hemp
1/3 C cacao nibs
2 ½ C coconut meat, chopped
2 C zucchini, chopped
8 kales leaves, stems removed rough chopped
4 TBSP cacao or carob powder
1 TBSP maca
1 tsp Sun is shinning
1 tsp vanilla
1 TBSP E3Live
¼ tsp shilajit
¼ tsp of salt
Optional ½ cup of dried coconut
1. Combine all seeds and cacao in a large bowl and mix well.
2. Place the chopped coconut and zucchini into a food processor fitted with the “S” blade. Process until smooth. You may have to stop and scrape down the sides to facilitate processing
3. Add the chopped kale and process until smooth. Add the cacao, maca, Sun Is Shinning, vanilla, E3Live, Shilajit, and salt and process. You should have a thick paste like consistency.
4. Add paste to seeds mix thoroughly. Spread mixture evenly no thicker then ¼ inch on dehydrator trays lined with mesh and Teflon sheets.
5. Dehydrate at 105 degrees Fahrenheit for 12 hours. Flip onto mesh only lined dehydrator trays and dehydrate for 18-24 hours.
6. Break into bite sized pieces and store in a sealed class container. Granola will last for 1 month on the shelf or 3 months in the fridge.