A few days ago I got my hands on a brand new book, The art of blending. What an inspirational book!
Ever since I started with raw food almost ten years ago, I have dreamt about getting a Vitamixer. A high-speed blender. The Ferrari of blenders with so much horsepower that they can crush nuts into butter in a split of a second. Unfortunately the price tag is also like a Ferrari almost… Well, I’m not there yet but some months ago I could lay my hands on a second-hand high-speed blender. I love to make my smoothies, raw tomato sauces, pesto, soups and so much more in it.
I share almost the same story as the author in the book, thought I was doing rather ok with my kitchen blender for some years. It also blends, chop things up and grate right? But since the high-speed blender is in my kitchen, I actually understand what they mean with tasty green smoothies filled with green cabbage. I don’t have to chew the hard stalks anymore, I just slurp them. Thinking yum! So, I have seen the light. I know what a great mixer can do but still this book was a great eye-opener.
With its 40 different recipes stretching from breakfast, lunch, dinner and dessert it really shows the width and the different possibilities that you have. The instructions are clear and easy to understand with ingredients easy to get. Often with exciting taste combinations! Many of the recipes are also vegan or offer an alternative to make it vegan. Some of the dishes are healthy and some less, just like life. Balance I believe it is called😀
First thing I tried from the book was a smooth sauce made with curly kale. Intense green and with lots of taste. Like a very well mixed pesto sort of.Turned out really good with spiralized courgette pasta. Next up is to try out is the Mexican chocolate sorbet and peanut sauce with black tea.
I also tried a simple recipe with cherries and almond sorbet that I wanted to share with you.
Let’s get to work!
125 gr fresh orange juice (from 1 big orange)
500 gr frozen black cherry’s
90 gram sugar (I skipped the sugar completely and added 2 drips of vanilla essence instead. You could also try coconut sugar or agave instead)
1/2 teaspoon almond essence
How do I do it?
1. Squeeze the orange to get the orange juice.
2. Add the juice to the blender and all the other ingredients. Start mixing it. You might have to stop every now and then to push down the ingredients.
3. Stop mixing when the sorbet is smooth but still with some visible structure from the fruit.
4. Place it in a jar suitable for the freezer and let it sit there for at least 4 hours up til maximum 4 days.
5. I served my sorbet with dry-toasted almond and coconut flakes and chocolate sauce (link to recipe here).
Just look at the wonderful color and enjoy!