Don’t get me wrong, I’ve been very happy with my trusty Vitamix which I bought on ebay five years ago and which is now living out a somewhat slower life in retirement with my daughter.
BUT! I am now the proud owner of a new white Blendtec blender and it’s been love from the first twirl. It looks great, is easy to use and, joy of joys, it fits under the cupboards on the kitchen counter even with the big ‘Wildside’ jug in place and ready for use. It has a good selection of timed speed cycles so is very easy to use, now I have figured it out at any rate. It blends up a smoothie in 40 seconds, a smooth one. It’s great for knocking up a dehydrated cracker mixture without fussing with a bowl, grinder and food processor. I know I’m going to find 1,000,001 uses for it and when I’m not it is sitting there looking sleek, modern and expensive, which of course it was! I’ve justified it by having it be part of my preparations for making little you tube videos at home and because I want to keep inventing recipes and teaching you good folk about how to make good raw food dishes.
BUT! Blending isn’t the mainstay of my raw food way of eating. That’s because the blending process whips oxygen into the food, hence reducing its antioxidant properties and starting to break down some nutrients in unhelpful ways. Smoothies are good convenience foods though and help many people find their way into the realms of raw food.
I always suggest putting money into a good juicer, the auger type that doesn’t whip oxygen into the juice, long before you spend money on more than an ordinary basic blender. But if you want to invest in making very good smoothies, dressings and sauces quickly and easily – and do a lot more that I’ll tell you about in another post, Blendtec has the thumbs up from me.
Do email, or better still comment here if you have questions.
And you can ring John at www.juiceland.com for more information about blenders and other equipment. He’s very generous with information and time. I’m not on commission but do say hi from me.
Hmm, I might blend up a garlic and mustard dressing with the very fresh cold-pressed olive oil and the ripe lemons I got from the Farmer’s market on Saturday. Gourmet quality and gourmet tastes.