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Soups and smoothies aren’t the only things your blender is good for. It turns out, the blender is an all-purpose tool that can help you whip up everything from sauces to batters, fillings to snacks. We chat with blender aficionado Tess Masters, aka The Blender Girl, to learn how to make the most of any blender, from high-powdered to hand-held.
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Become a Blendaholic
Have a blender and rarely use it? We get it, and suspect that you’re not alone. While we all know that you can do without a blender, once you open your eyes to the many, varied ways that it is useful, you may just become a blendaholic too.
Here are the recipes mentioned in this episode:
Tess’s site The Blender Girl
How to make Almond Milk “Kefir” using a blender
About Our Guest: Tess Masters
Tess Masters is an actor, lifestyle personality, and author of The Blender Girl , The Blender Girl Smoothies, and The Perfect Blend. She and her healthy fast food have been featured in the L.A Times, Washington Post, InStyle, Real Simple, and Parents.com, among countless other publications around the world.
Tess’s Skinny60® Health Programs
Tess’s Decadent Detox Cleanses
These are some of our favorite products mentioned in this episode:
The Blender Girl cookbook
The Blender Girl Smoothies cookbook
The Perfect Blend cookbook
Stacie owns this Vitamix and loves it, but full transparency: it was gifted to her!
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Other DIJFY Episodes You’ll Love
If you loved this episode, we think you’ll also love these past episode. Binge listen, activate!
Chai Rice Pudding
Tess mentioned using the blender to make risotto and rice pudding and we were honestly floored. But this genius method works and dramatically cuts down cooking time. Also, it makes it easy to use up leftover cooked rice. Impromptu rice pudding and reduced food waste? We’re so in.
Chai Rice Pudding
excerpted from The Blender Girl cookbook, published by Ten Speed Press.
1/4 cup (60ml) plus 3 tablespoons pure maple syrup, plus more to taste
2 tablespoons filtered water
2 apples, peeled, cored, and cubed
1 cup (240ml) canned coconut milk (shake, then pour)
2 teaspoons natural vanilla extract
1/2 teaspoon minced ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
Pinch of ground cloves
Pinch of natural salt
3 cups (450g) cooked short-grain brown rice (soft but not mushy)
1/4 cup (45g) raisins
1 cup (240ml) unsweetened almond milk
1/3 cup (40g) chopped raw pistachios
1. In a saucepan over high heat, bring the 1/4 cup (60ml) of maple syrup and the water to a boil (this should take less than a minute). As soon as the mixture bubbles, reduce the heat to medium-low and stir in the apples. Cook the apples for about 15 minutes, stirring occasionally, until they caramelize lightly and soften slightly but remain mostly firm.
2. While the apples are cooking, put the coconut milk, the remaining 3 tablespoons of maple syrup, the vanilla, ginger, spices, and salt into your blender and blast on medium-high for about 10 seconds, until combined. Add 1 1/2 cups (225g) of the rice and process on medium-low for a few seconds, until creamy but rustic. (If you’re using a high-speed blender, be careful of overdoing it; you don’t want a completely smooth blend here, and it can happen quickly. The pudding will be goopy if you overblend. If you’re using a conventional blender, your machine will let you know when the mixture is ready; it’ll thicken and be difficult to blend.)
3. Add the blended mixture and the raisins to the cooked apples and stir to combine. Stir in 1/2 cup (120ml) of the almond milk and the remaining 1 1/2 cups (225g) of cooked rice. Reduce the heat to low and simmer for about 5 minutes, until the mixture thickens slightly. Stir in the remaining 1/2 cup (120ml) of almond milk and simmer for 5 minutes more, until you have your desired consistency (I take my rice pudding off the heat as soon as the liquid has been absorbed). Tweak the maple syrup to taste.
Serve warm, at room temperature, or even chilled; add 2 tablespoons to 1/4 cup (60ml) milk if you serve it chilled, to soften it up. Sprinkle pistachios on each serving.
Photo Credit: Anson Smart