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Tuesday, April 8th, 2014

The Blender Girl Cookbook + Creamy Crunchy Spuds Recipe

Tuesday, April 8th, 2014

The Blender Girl High Res Cover

I’m so excited to share my friend Tess Master’s new cookbook with you!! I’ve been a long time follower of her website and love her simple, healthy recipes using the Vitamix!! In her book, Tess shares 100 whole-food recipes that are gluten-free and vegan, and rely on natural flavors and sweeteners. Smoothies, soups, and spreads are a given in a blender cookbook, but this surprisingly versatile collection also includes appetizers, salads, and main dishes with a blended component. Whether it’s the cream of cauliflower soup that has tasters insisting “there’s gotta be dairy in this,” the sneak-your-veggies-in tomato sauce that turns any pasta or pizza into nutritious family fun food, the potato salad (recipe below!) whose blended dressing ensures no spud will be a dud, the apple pie smoothie that’s reminiscent of the perfect bite à la mode, the ten-minute chocolate torte that makes chocoholics weak at the knees, or the kale shake that tastes like pistachio ice cream Tess’s recipes are healthy and fun. Details on the benefits of soaking, sprouting, and dehydrating; proper food combining; and eating raw, probiotic-rich, and alkaline ingredients round out this nutrient-dense guide. All you need is a blender and a sense of adventure. So dust off your machine and get ready to find your perfect blend!

Tess is also giving away 7 Vitamix blenders to celebrate the launch of her new book. Enter the giveaway here!!

Tess has also been so kind as to share one of her delicious recipes from the cookbook! This yummy potato salad + healthy raw mayo is absolutely lovely! You can checkout more recipes by purchasing The Blender Girl Cookbook on Amazon, I promise you won’t be disappointed!

creamy and crunchy spuds

Creamy and Crunchy Spuds

Serves 8; the dressing makes 1 ¾ cups

You’ll need:

  • 2 3/4 pounds potatoes, peeled and cut into 1-inch cubes
  • 1 tablespoon sea salt, plus more to taste
  • 1 bunch green onions (white and green parts), finely chopped
  • 1/2 cup diced red onion
  • 1 cup diced red bell pepper
  • 1 cup diced celery (about 4 large ribs)
  • 1 cup julienned broccoli stalks or commercial broccoli slaw, or 1 cup peeled, seeded, and diced cucumber
  • 1 bunch flat-leaf parsley, finely chopped
  • Freshly ground black pepper

For the dressing:

  • 1 1/3 cups organic mayonnaise (or see see raw mayo recipe below)
  • 2 1/2 tablespoons Dijon mustard, plus more to taste
  • 2 1/2 tablespoons stone-ground mustard, plus more to taste
  • 1 teaspoon apple cider vinegar, plus more to taste
  • 1/4 teaspoon natural salt, plus more to taste

Tess’ I-Use-It-In-Everything Raw Mayo: makes a little over 1 cup

  • 1/4 cup water
  • 1 cup raw unsalted cashews, soaked
  • 1/4 cup chopped cauliflower florets
  • 1/4 cup cold-pressed extra-virgin olive oil
  • 1  1/4 teaspoons yellow mustard, plus more to taste
  • 1 teaspoon apple cider vinegar, plus more to taste
  • 3 tablespoons freshly squeezed lemon juice, plus more to taste
  • 1 teaspoon coconut sugar, plus more to taste
  • 1/4 teaspoon natural salt, plus more to taste

Throw all of the ingredients into your blender and blast on high for 1 to 2 minutes, until smooth and creamy. You may have to stop the machine periodically and scrape down the sides of the container. Tweak flavors to taste (you may want more mustard, vinegar, lemon juice, sweetener, or salt). Store in a glass jar in the fridge for up to 5 days.

To cook the potatoes, place them in a large pot and add cold water to cover. Add the salt and bring the water to a boil over high heat. Reduce the heat to medium and simmer the potatoes for about 8 minutes, just until fork-tender. (You don’t want to overcook your potatoes, or you will end up with a mash rather than a chunky salad.) Drain the potatoes, rinse them with cold water, and drain them again thoroughly. Allow them to cool completely.

To make the dressing, put the mayonnaise, mustards, vinegar, and salt into your blender. Blend on high for about 1 minute, until smooth and creamy. Tweak flavors to taste (you may like more
mustard, vinegar, or salt).

To assemble the salad, transfer the cooled potatoes to a large bowl. Add the green onions, red onion, red bell pepper, celery, broccoli, and parsley. Pour on the dressing and fold in gently, keeping the potatoes as intact as possible. Season with salt and pepper to taste. Serve chilled or at room temperature. The salad will keep in the fridge for up to 5 days.


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