How do you create a smoothy?

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Kaido

Elite Member & Kitchen Overlord
Feb 14, 2004
48,516
5,340
136
Do you use the avocado pit as well? I heard it contains crazy fiber.

No, but I have friends who do.

Also, a note on making a Hulk shake - there's a lot of variability in the flavors. The avocado I used for the one I'm drinking right now was pretty bland, so I had to add way more sugar to bring out the flavor, and basically doubled the amount of milk since it was a larger avocado.
 

Kaido

Elite Member & Kitchen Overlord
Feb 14, 2004
48,516
5,340
136
Just got a big pack of disposable smoothie cups for take-to-work smoothies:

http://i.imgur.com/09smLLD.jpg

These are the cups & lids I got: (flat-top, not bubble)

http://www.amazon.com/gp/product/B008Y0GF8O/

These are the super-wide milkshake straws I got:

http://www.amazon.com/gp/product/B004SXM7HO

I'll have to swing by Sam's Club next time I'm out & about, I'm sure I can get the cups & lids far cheaper in bulk there. I have a shaker bottle (has a metal mixing ball inside) for doing protein shakes, but for thicker smoothies, I kind of like having a big straw & having a disposable cup. Plus I fit in with everyone with their iced morning drinks now
 

Howard

Lifer
Oct 14, 1999
47,989
10
81
No, but I have friends who do.

Also, a note on making a Hulk shake - there's a lot of variability in the flavors. The avocado I used for the one I'm drinking right now was pretty bland, so I had to add way more sugar to bring out the flavor, and basically doubled the amount of milk since it was a larger avocado.
Why not weigh the amount of avocado that is added and scale the rest of the ingredients based on its mass? Same way you'd do any sort of bread, e.g. in baker's percentages.
 

Kaido

Elite Member & Kitchen Overlord
Feb 14, 2004
48,516
5,340
136
Why not weigh the amount of avocado that is added and scale the rest of the ingredients based on its mass? Same way you'd do any sort of bread, e.g. in baker's percentages.

Makes the scale messy, or you'd have to use a bowl or something & then clean that off. Easier to just dump it in, add the other ingredients & blend, sip a bit, and see where it's at. The whole process only takes a minute, so it's not a big deal.

Also, it's not just dependent on the quantity of avocado, but also on the flavor of the avocado - if it's too bland (or too strong), you'll want to add more sugar to balance it out. I used like 1/3 of a cup of sugar on the one I had today, which was medium-size & pretty bland-tasting. The sugar helped perfectly though, made a great protein-dessert milkshake :thumbsup:
 

Naer

Diamond Member
Nov 28, 2013
3,288
135
106
I gotta nutri bullet. Pop fruit with ice and milk. Add some sugar. Blend. Exelent
 

XavierMace

Diamond Member
Apr 20, 2013
4,307
450
126
Anyone have a quick rundown of the differences between the jars, more specifically is there a "need" for the different jars? That deal on ebay says it has the Fourside jar, local CostCo has Wildside Jar and TwisterJar, for $399.99.

Based off the Blendtec website, there's a $20 price difference between the Fourside jar and the Wildside jar. The Twisterjar is an additional $120. That brings it down to only a $50 price difference between the ebay refurb and the Costco new.
 

Kaido

Elite Member & Kitchen Overlord
Feb 14, 2004
48,516
5,340
136
I just read all 158 posts and now I want a blendtec

Love mine :thumbsup:

See Rossman's deal above - $209 used with a mega warranty. That's nearly 50% off, great deal!
 

Kaido

Elite Member & Kitchen Overlord
Feb 14, 2004
48,516
5,340
136
Anyone have a quick rundown of the differences between the jars, more specifically is there a "need" for the different jars? That deal on ebay says it has the Fourside jar, local CostCo has Wildside Jar and TwisterJar, for $399.99.

Based off the Blendtec website, there's a $20 price difference between the Fourside jar and the Wildside jar. The Twisterjar is an additional $120. That brings it down to only a $50 price difference between the ebay refurb and the Costco new.

There are 3 basic jars:

1. Regular
2. Jumbo
3. Stirrer

I have the regular jar (the "FourSide") since I've had my Blendtec forever. The square design makes it easy to pour & easy to clean, plus the lid has a vent so the air pressure doesn't pop the lid off. They later came out with the Wildside+ jar, which is larger & adds a smaller fifth side, which apparently improves blending for frozen stuff. I think that's the standard jar on the new models now. They also make a Vitamix-compatible version of this jar called the Rebel.

The stirrer jar is called the Twister, which comes in regular & mini. One advantage the Vitamix has is a plunger arm, so if stuff gets stuck, you can stir it around without having to take the lid off. It doesn't happen very often in the Blendtec unless you're doing frozen stuff without enough liquid (creates an air bubble under the frozen stuff on the bottom), or really thick stuff like homemade peanut butter, so they came up with the Twister jar if you like to make stuff like that. The problem is that you can get a decent food processor, which works better for stuff like homemade nut butter, for like $40, and a spice grinder for $20, which together is cheaper than even the small Twister jar. I use a Krups coffee grinder as a spice grinder: (and for stuff like flaxseed)

http://www.amazon.com/KRUPS-Electric-Coffee-Grinder-Stainless/dp/B00004SPEU/

This food processor has really good reviews: (I have a heavy-duty KitchenAid, which was unfortunately far more expensive, but I don't think this is quite like a blender where more money gets you a vastly superior product based on my experience using other food processor models & brands)

http://www.amazon.com/Black-Decker-FP2500B-Wide-Mouth-Processor/dp/B002LAREE2/

If you've never had homemade nut butter before, give cashew butter a try - it's da bomb:

http://thehealthyfoodie.com/cashew-nut-butte/

For a healthy-ish treat, mix 2:1 cashew butter & honey (so it's kind of doughy) and throw in some dark chocolate chips - tastes like cookie dough, especially if the cashew butter is still warm or you microwave it for a few seconds! Homemade nut butters are super easy...just mix unsalted, unroasted nuts (or roasted, if you like the flavor) in the food processor for 10 minutes, give it a break for a few minutes to let the machine cool down, then mix for another 10 minutes. Eventually the oils break down & it turns from a dough to a paste to a butter. Super delicious, hard to go back to the bottled stuff after you've made your own :thumbsup:
 

Linux23

Lifer
Apr 9, 2000
11,303
671
126
hmm, i have a bag of raw cashews in the fridge i never used. i think i'm going to make some today. how long does cashew butter store for? is it best to use in the fridge?
 

Kaido

Elite Member & Kitchen Overlord
Feb 14, 2004
48,516
5,340
136
hmm, i have a bag of raw cashews in the fridge i never used. i think i'm going to make some today. how long does cashew butter store for? is it best to use in the fridge?

I do it in my food processor...I've tried making nut butters in my blender but due to the design (I don't have the Twist jar) it tends to get stuck. The workaround is to throw some oil in it, but that makes it more liquidy. This is the recipe I use for cashew butter:

http://thehealthyfoodie.com/cashew-nut-butte/

I didn't really get the whole "make nut butter at home" thing until I tried it myself...the stuff is amazing. When it's still warm after blending (or microwaved for a few seconds), stir in honey (2:1 cashew:honey) and add some dark chocolate chips...the stuff tastes like Nestle Tollhouse cookie dough :wub:

Funny you mention cashews...I recently tried Zaza cheesecakes, which are made with cashews & dates, and it was frickin' amazing. Even looks like cheesecake too:

http://nourish-and-flourish.net/wp-content/uploads/2013/05/IMG_4118.jpg

I actually just got a pound of cashews to try it out with my dates tonight (if you can't find fresh dates, just soak them overnight), that would make an awesome healthier dessert snack :thumbsup:
 

Kaido

Elite Member & Kitchen Overlord
Feb 14, 2004
48,516
5,340
136

Linux23

Lifer
Apr 9, 2000
11,303
671
126
Yeah I'm going to throw them in my food processor like the link you referred. Do you know if the cashew butter last quite a bit? Or does it need to be consumed within a week or two?
 

Kaido

Elite Member & Kitchen Overlord
Feb 14, 2004
48,516
5,340
136
Yeah I'm going to throw them in my food processor like the link you referred. Do you know if the cashew butter last quite a bit? Or does it need to be consumed within a week or two?

The author has shelf life suggestions in the comments:

I don’t usually keep my nut butters in the fridge, I prefer them at room temperature so I keep them in the pantry where they last for weeks (I do go through them rather rapidly!). I wouldn’t worry about keeping them for several months if they were refrigerated.

Mine's never made it that long :sneaky:
 

poofyhairguy

Lifer
Nov 20, 2005
14,612
318
126

Kaido

Elite Member & Kitchen Overlord
Feb 14, 2004
48,516
5,340
136
Cashew milk is amazing. By far the best of the soy/nut milks for use as a creamer in coffee, mac and cheese, or whatever.

I actually had cashew cream Mac & Cheese the other day, it was surprisingly good!
 

Kaido

Elite Member & Kitchen Overlord
Feb 14, 2004
48,516
5,340
136
You guys are giving me way too many ideas. Lol.

I've got this one setting in the freezer right now:

http://powerhungry.com/2015/03/easy-paleo-cheesecake-vegan-glutenfree-grainfree-raw/

You can quick-soak cashews by boiling them for 15 minutes in about 1:1 water, or just blend them straight up in the Blendtec since it's several horsepower :biggrin:

I did the filling in the blender & the crust in the food processor. I think I let it go too long in the processor though because it got rid of all the chunks & made it pretty doughy rather than chunky-doughy, so I'll see how it turns out once it sets....crossing my fingers it will be ready to slice before TWD finale tonight :awe:
 

Special K

Diamond Member
Jun 18, 2000
7,098
0
76
Here's my go to breakfast:

2 scoops ON 100% whey protein powder (I use 1 vanilla and 1 chocolate mint)
12 oz milk (I use whole, but whatever you prefer)
4 oz cold brew coffee
6.5 oz frozen banana (chop them up before freezing)
2 tbsp of nut butter (peanut and almond are my favorites)

And my recent addition that makes it perfect:

1/4 tsp Xanthan Gum

Seriously, if you are making smoothies (or even milkshakes) you should try adding the Xanthan Gum sometime. The recipe I posted above usually comes out kind of watery, but when I add the Xanthan Gum it comes out to the perfect consistency every time. That stuff is like magic. Obviously you could achieve the same end result by adding more fruit, nut butter, etc., but that would increase the calorie content of the shake, which may or may not be desirable.

I tried some of the MRP packets several years ago and was always amazed that the directions had you mixing 16 oz of milk with what amounted to a couple scoops of powder, yet the drink always came out to the perfect creamy consistency. Now that I know about Xanthan Gum, I double checked the ingredient list on those MRP packets and sure enough, they all contained Xanthan Gum.

Doing a quick google search on Xanthan Gum seems to indicate it doesn't have any negative health effects aside from an upset stomach for some people.
 

Kaido

Elite Member & Kitchen Overlord
Feb 14, 2004
48,516
5,340
136
You guys are giving me way too many ideas. Lol.

Found a cookie recipe using cashew butter that is similar to the PB cookie recipe I use (egg, PB, sugar):

http://theviewfromgreatisland.com/2014/02/flourless-cashew-butter-chocolate-chip-cookies.html

I mixed some honey into my cashew butter to make it into cookie dough & thought hey, I bet this would be an excellent cookie! So I started out with that recipe & also threw in half an avocado for extra fat & creaminess and some tapioca flour to hold it together (I have a weird pantry)...I've been doing chocolate cookies with avocados lately & they are actually pretty great:

http://www.thankyourbody.com/recipe-avocado-chocolate-cookies/

Guess I'll find out how they are shortly...
 

Kaido

Elite Member & Kitchen Overlord
Feb 14, 2004
48,516
5,340
136
Here's my go to breakfast:

2 scoops ON 100% whey protein powder (I use 1 vanilla and 1 chocolate mint)
12 oz milk (I use whole, but whatever you prefer)
4 oz cold brew coffee
6.5 oz frozen banana (chop them up before freezing)
2 tbsp of nut butter (peanut and almond are my favorites)

And my recent addition that makes it perfect:

1/4 tsp Xanthan Gum

Seriously, if you are making smoothies (or even milkshakes) you should try adding the Xanthan Gum sometime. The recipe I posted above usually comes out kind of watery, but when I add the Xanthan Gum it comes out to the perfect consistency every time. That stuff is like magic. Obviously you could achieve the same end result by adding more fruit, nut butter, etc., but that would increase the calorie content of the shake, which may or may not be desirable.

I tried some of the MRP packets several years ago and was always amazed that the directions had you mixing 16 oz of milk with what amounted to a couple scoops of powder, yet the drink always came out to the perfect creamy consistency. Now that I know about Xanthan Gum, I double checked the ingredient list on those MRP packets and sure enough, they all contained Xanthan Gum.

Doing a quick google search on Xanthan Gum seems to indicate it doesn't have any negative health effects aside from an upset stomach for some people.

Interesting. My fried uses agar agar to thicken up her pies (ex. chocolate cream pies), never thought about using a gum in a smoothie!
 

Crono

Lifer
Aug 8, 2001
23,720
1,501
136
I'm a vegan, but I juice with my Omega and sometimes use almond milk or soy milk to concoct smoothies (more when berries are the primary ingredients). Gonna whip up a cacao powder-based one in a few hours. I'll post results here.
 
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