Episode 99: Beyond the smoothie, how to maximize your blender! Tips for cooking up easy blender recipes at home

Is your blender sitting on your counter gathering dust? Or do you regularly make smoothies but wonder how else you can put your blender to use? 

In this episode, we tackle the common problem of underutilizing your blender, and you’ll…

Discover how to whip up a delectable breakfast and savory sauces effortlessly, like a tried and true Blintz recipe and an easy aioli

Learn how to make creamy, nutrient-packed dressings that are surprisingly non-dairy

Unlock the secret to creamy chia puddings and luscious mango lassis 

If you've ever felt your blender is just taking up cupboard space, we'll show you how it can revolutionize your cooking routine and help you create delicious meals with the push of a button. 

Tune in now to discover how this versatile kitchen tool can upgrade your next meal!

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Links to from this week’s show:

Mango coconut chia pudding from Ali Hooke

Mango Lassi from Swasthi’s Recipes 

Sonya’s savory blintzes recipe (or just use the batter part), and Shannon Sarna’s sweet blintzes

Julia Child’s crepe recipe

Traditional aioli from Melissa Clark via NYT Cooking, and cheater’s aioli from Cookie & Kate 

Broccoli Mum’s tofu dressing for cabbage salad from TikTok, and Basil tofu dressing (with silken tofu) from Viet World Kitchen

Whipped Tofu dip recipe by Kate Kassin via Bon Appetit 

Carrot miso ginger dressing from Nutri Bullet

Lamb and cilantro mint sauce recipe is from the cookbook: Seriously Simple: Easy Recipes for Creative Cooks 

A similar cilantro mint sauce, but use a blender instead of a food processor to get a better texture 

Basil oil from the NY Times

Summer gazpacho with coconut water, and Julia Moskin’s “Best gazpacho” from the NY Times

Chilled golden beet buttermilk soup from the NY Times, and Jamie Oliver’s chilled buttermilk beet soup 

Avocado date shake from  Primavera Avocados

Sonya’s raspberry tahini date shake recipe

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