Spring is here, and it’s the perfect time to start thinking about freshening up your diet and getting more of those spring greens onto your plate. It’s also the perfect time to pick up a copy of Tess Masters’ brand new book The Blender Girl, which is a FABULOUS collection of easy, healthy and delicious recipes that will have you salivating from the minute you open up this beautiful book.
Australian-born Tess Masters is well known for her blender-focused recipes, shared on her popular blog theblendergirl.com and facebook page. The Blender Girl expands on the recipes, and offers great tips to go with them. This week on the Vegan Mainstream Cookbook Club we are going to be featuring Tess and a few of the recipes from The Blender Girl. Don’t miss our live Google Hangout chat with Tess on Thursday, April 10 from 5:30-6 pm PST (8:30-9 pm EST). Bring your questions and join in the conversation!
What I love most about this book is all the information that Tess has packed into it. If you’re new to blending, there is a whole bunch of advice about different kinds of blenders and what they are used for, and how to make your blender last a long, long time (I definitely learned a thing or two in this section!). There is information about great superfoods to include in your recipes, and tips on soaking, sprouting, dehydrating, making nut milks, food combining, pH and so much more. Then come the recipes!
We’re super excited to welcome Tess to the Cookbook Club this week. Be sure to tune in and join the conversation – get the recipes, try them out, ask questions, and send in your own ideas! To get us started, here’s the first recipe of the week from The Blender Girl:
antioxidant avenger
photo courtesy of Tess Masters and The Blender Girl; Photographs copyright © 2014 by Anson Smart
I think of this powerful blend as “field to shield.” With the antioxidant weight of these ingredients, nothin’s gettin’ the better of you! You can enjoy this booster in summer with a little sweetener and omit the trio of orange zest, cinnamon, and ginger. But, these warming spices taste absolutely incredible with the berries, really pull the other flavors together, and elevate this smoothie from good to great. The açaí and maqui are optional but provide an invaluable boost, and I always include them. If you don’t add these superfoods or the spices, you may not need the dates. However you make it, this one’s got your back.
serves 2
1/2 cup (120ml) coconut water
1/2 teaspoon probiotic powder (optional; see note, page 30)
1 packet (3.5 ounces/100g) frozen açaí pulp, or 2 tablespoons dried açaí powder
2 teaspoons maqui powder
2 cups (320g) mixed fresh or frozen berries (1/2 cup each of blueberries, blackberries, raspberries, and strawberries)
1/2 cup (85g) red seedless grapes
1 ripe pear, skin on, cored and diced
1/2 teaspoon minced ginger (optional)
1/4 teaspoon ground cinnamon (optional)
1/2 teaspoon finely grated
orange zest (optional)
1 cup (125g) ice cubes
1 chopped pitted date, soaked
Throw everything into your blender and puree on high for 30 to 60 seconds, until smooth and creamy. Tweak the sweetness to taste.
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