Category Archives: Raw Food Blenders

Super Charged Green Smoothie Recipe

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Yes, for all of you who now got curious about the Sunday Smoothie Demo at the Green Living Show. Here it comes. It is based on the basic Green Smoothie Recipe I posted here earlier – just loaded with potent Superfoods. To find out more about any of the ones suggested in this recipe, you can visit either Navitas Naturals‘ website or the genuine New Zealand based Matakana Superfoods one.
Fresh Fijian turmeric can be obtained from Ramesh and Jayshree on Sunday mornings at the South East corner of the Takapuna Market.

Fresh Turmeric

Scary stuff, this fresh turmeric! *LOL*

And here is your recipe:

Super Charged Green Smoothie
Makes two 750ml smoothies

  • 1 frozen banana, cut in chunks
  • 2 oranges or 4 mandarines, peeled
  • 1 pear or apple, cut in chunks
  • ½ avocado, peeled
  • 1 T (heaping) Sacha Inchi powder or Hemp protein powder
  • 1 T Chia seeds
  • 1 T Maca powder
  • 1 t Maqui powder
  • 1 t Mangosteeen powder
  • ½ t Camu powder
  • ¼ t vanilla powder
  • 2 cm fresh turmeric, sliced
  • 1 big bunch of dandelion leaves, parsley or kale, finely chopped
  • 2 T Goji berries, optional
  • 2 T currants, for extra sweetness
  • 2 t Sacha Inchi oil, optional
  • 2 c drinking water, or more if required
  1. Start with the juicy fruit in the bottom of the blender and finish with the chopped dandelion leaves on the top.
  2. Then pour water in so it reaches about 2/3 up in the blender jar. Blend on high until everything is smoothly blended.
  3. Split in two and share with your loved One!

Super Smoothie

Enjoy!
René
🙂

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Prana, Raw Cheese Cakes and a word on Raw Food Blenders

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Yep, the Prana New Year 2012 Festival is over. It was stunning! Despite the rain we had a Blast supplying the ‘One World Café’ with raw desserts. Jack and René arrived well ahead of the crowds and went straight to work making raw granola, our vegan chocolate müsli slice, chocolate walnuts, and raw cheese cakes. Jack truly refined the art of crust making during the festival. In the end we counted a total of 18 raw cheese cakes made and sold. By the time the festival started we had 16 in the freezer waiting to be served and just topped it up with two more in the end. The selection of flavours we had were: lemon, lemon vanilla, lime vanilla, goji apricot, chocolate peppermint, chocolate chai, spicy chai, passionfruit vanilla, goji chocolate, maple chocolate and layered as well as swirled combinations of the above.

Antioxidant powerLydia joined us a day later and put her loving energy into our Super Hero Bliss Balls as well as tied up all the loose ends around our raw food operation in the back kitchen as well as lovingly tending the front dessert counter.

We had an AMAZING crew volunteeOne World Caféring in the kitchen and helping us occasionally. The groovy music in our part of the kitchen seemed to help a bit 😉

raw chocolate

from top clockwise: peppermint choc, ginger cashew, goji cashew, plain choc and cashew, pure choc orange

Once the festival was under way we also supplied the nightly chocolate bar with a selection of our raw chocolate buttons in various flavours. Jack became great at making a vibrant-looking strawberry chocolate torte (which was a mission to cut :-)) and we also sent out the occasional Orgasmic Blueberry Pie.

Avocado Chocolate at its BEST!Overall we had a splendid time in the kitchen and at the festival. Having prepared so much in advance we had enough time to attend a few concerts and music happenings when the rain stopped 🙂 Jack was out networking and jamming with great enthusiasm. Lydia and I enjoyed ourselves at Caitlin and Sika‘s concerts, laughter yoga and a late night drumming circle in the large tipi – which was out of this world!!!

Yes, the Raw Food Blenders!

We had three different models in our prep zone: Jack’s late model Vitamix, Maya’s LexSun (replaced by OmniBlend brand nowadays – see below) and our trusted BlendTec Total Blender.

The LexSun full of cheese cake fillingThey all performed extremely well. Yet making raw cheese cakes in series production really showed the different models’ strengths. Guess, which one tolerated the most ‘abuse’/hard work?! Maya it was your darling LexSun blender! After the VitaMix and BlendTec had both requested a holiday in the freezer to reset their over heat fuse the LexSun completed the job without complaint. Very impressive!

The strategy René followed in the end to make the raw cheese cake filling was to blend the whole batch in the LexSun – somewhere between 1.2-1.5 liter of thick cashew mix. After everything had mixed well and the cashews were kind of finely broken down I split the batch and finished it in two parts in the BlendTec – which definitely achieved the smoothest texture – 750ml as optimum fill level.

Lively Swirls

The cool thing about this strategy was that it allowed for colourful swirly cakes with different flavours combined in one crust. The most popular one was the spicy chai and chocolate one.

These days the LexSun is replaced in New Zealand by the identical OmniBlend machines at a more reasonable price. Make sure you get the new jar with it – which is a larger copy of the BlendTec jar. Perfect combination! This on here.

For a generous 15% off the listed prices on the OmniBlend website with free shipping in NZ apply this discount code: RAFS2014

Oh, did I mention that we will be teaching a Raw Cheese Cake class?

See you there!

René

🙂