Food that will improve your sperm count, quality

One common issue about the difficulty in producing babies amongst married couples is the low sperm count and sperm quality. If you doubt this information please schedule a meeting with a Medical laboratory scientist who has records on those who come for testing. The statistics will shock you. Based on our tradition and cultural values, women have been erroneously labelled as the reason behind lack of babies in many home and as such called barren while in truth sometimes it is the hefty looking man with a low quality sperm that needs to be checked. http://www.healthchecktutor.com/default.htm
It is in record that low sperm count affects approximately one in 25 men. Stress, obesity, hormonal conditions and poor nutrition have been found to impact sperm health. If you and your partner are planning for a baby, a nutritional overhaul is a good place to start, to support healthy sperm production and development – although other approaches exist.
Two things are important in sperm quality; First is sperm motility which is the ability of the sperm to move in the female reproductive organ or through water to reach the egg and second is sperm morphology which is also called teratozoospermia. It describes what the shape and size of sperm should be for proper fertilization. The foods listed below have been found to be effective in proper motility and morphology of sperm
Ginseng

The popular Asian Ginseng plant has been used by the Chinese in the cure of many ailments. No wonder it is making this list. It is a powerful herb known for its extraordinary effects on improving virility in men. It increases sex drive and also enhances your sexual performance.
It has been found to be quite effective in men with erectile dysfunctions, increasing semen volume and sperm production. http://www.healthchecktutor.com/default.htm
Garlic
As a lover of garlic, the all round health effect is laudable. It is a very effective condiment that has been used for many years in the treatment various physical ailments including heart problems and respiratory infections. What most people don’t know is that it is also a potent aphrodisiac and very effective in boosting sperm volume.
It contains a compound called allicin which improves blood flow to the male sexual organs, increasing sperm production and semen volume. Garlic also contains Vitamin B6 and selenium which controls the secretion of sex hormones and reduces sperm damage. http://www.healthchecktutor.com/default.htm
Fatty Fish
A study published in the Journal of Nutrition found that men eating a higher amount of oily fish experience a boost in their sperm count by a massive 65% and the interesting part is that getting result is almost immediate because when you eat a fatty fish containing about 10% fat, you can get the boost by the night of that same day. Amazing? Yeah, I thought so too.
The best fish for fats that contain the DHA and omega-3s include salmon, swordfish, tuna and sardines. This post was updated to include these sources of sperm boosters because some of them are common here, easy to get and also inexpensive. Click here for more info

Read More

7 weird food myths from around the world

 

Eating loudly may be frowned upon in this part of the world, but in China, you'd be doing something wrong if you don't slurp your noodles...noisily.

When it comes to food and how it is eaten, the norm varies from one culture to the next.

Indeed, for several cultures, there's more to food and eating than simply a means of satisfying a craving or providing nutrition to the body.

In such cases, food and eating have symbolic meanings and as such should be treated in a certain way.

Here are 8 food superstitions from around the world you should probably know about.

1. In France - bread kept on the table should right side up: This tradition traces its origin to Middle Age-France when bakers would designate bread loaves meant for the local executioner by placing it upside down so other customers would know it wasn’t for sale.
2. In Mexico - Handle tortillas with caution: According to ancient folklore,  a tortilla (a type of soft, thin flatbread made from finely ground wheat flour) dropped on the floor will lead to either unexpected or unwanted company.
3. In United States - Save a layer of your wedding cake: This tradition has managed to travel beyond the United States shores. The idea is to save a layer of the wedding cake and then eat at a slice on the couple’s one-year anniversary. The motive of this ritual - it's supposed to guarantee a happy, long-lasting union.
4. In United Kingdom - Hold onto hot cross buns: There are several myths linked to this point such as the belief that they won’t go stale for a full year. Others include hanging them in the kitchen wards off fires and even shipwrecks.
5. In Turkey - Throw chewing gum away after sunset: Legend has it that chewing gum after dark is the same as chewing on the flesh of a dead body.
6. 
   In Japan - Don't pass chopstick to chopstick: It is considered a bad omen to pass chopsticks, rather out the food in a plate before passing it.
7. In Saudi Arabia - Do not cry over spilt coffee: "Don't cry over spilt milk" is not just a saying, it is a food myth that almost holds sway in Saudi Arabia. In most Arab countries, spilled coffee means good luck so crying over this can't portend well.

Read More

7 things you MUST eat from 7 countries around the world (1)

Every country has that one dish that is native to them. There may be great replicas outside, but when in said country it is absolutely compulsory to have these dishes as made by the true owners.

Today, we explore 7 of such dishes which everyone should have whenever is mentioned countries.

Check them out.

1. Brazil - Feijoada: Described as a stew of black beans, smoked beef and pork, it's usually served with rice, collard greens, farofa (toasted manioc flour), hot sauce and an orange slice to help with digestion. We reckon the orange slice would be very handy after such a varied combinations.
2. Canada - Poutine: This is simply French fries topped with brown gravy and cheese curds.
3. China - Xiaolongbao: Forget the ubiquitous Chinese rice and sauce which we often have in these parts, this dish consists of dumplings filled with some sort of meat and soup broth and steamed in a bamboo basket.
4. Egypt - Molokhia: Served throughout North Africa, the Egyptian variation uses Molokhia leaves (a type of bitter vegetable), finely minced and cooked with coriander, garlic and stock. It's generally served with chicken, rabbit, lamb or fish.
5. England - Roast Beef & Yorkshire Pudding: Savour this beefy gravy with the hot doughy bread.
6. France - Pot-au-Feu (Pot-in-the-fire): The home of fine dining, pot-au-feu is regarded as a national dish of France and is a dish that is topped with ingredients including steak, root vegetables, and spices.
7. Germany - Currywurst: This popular fast food dish consists of steamed and fried Bratwurst (sausage) either served whole or cut into slices and seasoned with curry ketchup and served with French fries.

Read More

3 healthy dishes for those who hate salad

It's that time of the year when folks start to feel the guilt of all the holiday binging and embark on some serious dieting.

When it comes to dieting, salads are usually the safest, go-to options. But even we'll admit that they're not always the best tasting things in the world.

Which is exactly why we're excited to share with you 5 great options for non-salad lovers or even folks looking for other healthy diet options.

Though they're originally non-Nigerian recipes (courtesy Buzzfeed), some of the ingredients have been modified for a Nigerian audience.

Check them out.

 

1. Creamy Penne Pasta with Garlic, Fire Roasted Tomatoes, and Spinach

What you need:

• Pasta
• 1 tablespoon of avocado oil
• 1 red onion – chopped
• 2 cloves of minced garlic
• Tin tomatoes
• ½ cup of water
• 2 teaspoons of Italian seasoning
• 1 teaspoon of ground sea salt
• Ground black pepper to taste
• 3 cups of baby spinach leaves (ugu or green)
• 1 cup of basil leaves – pack the cup
• Cashew cream
• 1 cup of cashews
• ¾ cups of water
• 1 teaspoon of extra virgin olive oil
• 1 tablespoon of fresh lemon juice
• ½ teaspoon of ground sea salt
• Ground black pepper to taste
• ¼ cup of breadcrumbs

Directions:

• Preheat the oven to 350°
• Bring a large pot of water to a boil. Salt the water and add the pasta. Cook for 7 minutes or until the pasta is soft but still has a firm bite to it. Drain.
• In a large skillet heat the avocado oil on medium-high heat. Add the onions and cook until they begin to caramelize; approximately 10-15 minutes. Add the garlic and cook for 1 minute. Add the tin tomato, some water and seasonings. Stir well. Bring to a boil then reduce the heat to simmer and cook for 15 minutes.
• Add Cashew cream
• Put the cashews, water, olive oil, lemon juice, salt, and pepper in a high powered blender and blend until the liquid is smooth and creamy. There shouldn't’t be any pieces of nuts in the mix.
• In a large bowl add the pasta, spinach, basil, tomato sauce, and cashew cream and stir until completely combines. Spread into a large baking pan, cover with foil, and bake for 20 minutes. Uncover and evenly spread the breadcrumbs on top. Bake for 10 minutes or until the crumbs begin to turn brown.

2. Spicy Soba Noodles with Chicken

What you need:

• Noodles of choice
• Cooking oil
• 2 tablespoon light or tamari soy sauce
• 4 tablespoons chinkiang vinegar
• 1 teaspoon sugar
• Salt, to taste
• 4 tablespoons Chinese chili oil (start with 4 and add more to taste if more spice is wanted)
• 2 teaspoons garlic, finely chopped
• 5 tablespoons spring onion greens, finely sliced
• Chicken meat, cooked, cold and torn into shreds, (optional)
• 2-3 teaspoons fresh red chili (atarodo), finely chopped, plus a few extra slices to serve

Directions:

• Cook noodles according to package directions. Rinse noodles in cold water if you want to eat them cold or leave hot for warm noodle salad.
• Place noodles in a bowl and then add the rest of the ingredients, mixing everything together well. Taste for seasoning and add more salt or chili oil if desired (different chili oils have different strengths). Top with cooked shredded chicken if using.

3.  Banana Pancakes with Brown Sugar

What you need:

• 1 and 1/3 cups whole wheat flour 
• 1/4 teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1 large egg (or 2 egg whites)
• 1 cup milk
• 1/2 cup mashed ripe banana (about 1 large banana)
• 2 tablespoons packed dark brown sugar (or light brown)
• 1/4 cup Greek yogurt
• 1 teaspoon vanilla extract
• Fruits of choice (optional)

Directions:

• Toss the flour, salt, baking powder, and cinnamon together in a large bowl. Set aside. In a separate medium bowl, whisk the egg, milk, and banana together. Whisk in the brown sugar and yogurt until no lumps remain. Whisk in the vanilla until combined.
• Make a well in the dry ingredients and pour the wet ingredients in. Stir gently until just combined. Do not overmix the batter or your pancakes will be tough and very dense. Add any mix-ins you prefer, but again - do not overmix the batter.
• Heat a griddle or skillet over medium heat. Coat generously with cooking spray, oil, or butter.  Once very hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the center or sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with nonstick spray for each pancake or batch of pancakes.
• Keep pancakes warm in a preheated 200F degree oven until all pancakes are cooked. Serve immediately.

Read More

12 Magical Ways To Use A Food Processor

Honestly, my whole life has been leading up to this moment.
It’s time for me to come clean: Pinch of Yum is really just a place for me to publicly document the progression of my major love affair with my food processor. That’s all it is, you guys. It has happened without me even realizing it.
I think the level of food processor obsession that I’m dealing with really started to sink in when got a comment on our reader survey a few months ago that constructively criticized me for having so many recipes that require a food processor, and that made me realize: wow, I really do use that thing a lot. Like, CAN’T STOP.
And that, my friends, has brought me to this post where I count the ways that I love that machine for all the magic it can do in the kitchen.
Slash has brought me to the point where I take food processor selfies. Cheeeeez!


My options at the food processor obsessed crossroads in my blogging lyfe:

1. I can try to use the food processor less in recipes, knowing that not everyone has one or enjoys using it as much as I do.
2. I can try to bring you on board the crazy train with me.

You guys! There are so many cool things that food processors can do with food! 12 Magical Things, to be specific, and that’s only scratching the surface. So obviously I chose my second option. You, me, and the food processors riding the crazy train together? Fuhhhhn.
Before we jump into the 12 Magical Things, though, let’s take a walk down Food Processor Memory Lane.

I honestly feel like I didn’t learn how to cook until the day I first brought home a food processor.
…From a garage sale.
…From the FREE box.
Oh my gosh, I’m gross.

I remember bringing it up to the lady hosting (hosting? do you say hosting in reference to a garage sale?) and asking what it was. She told me it was a food processor and she didn’t think it worked anymore, which was why it was free. Umm, let me think. SOLD.
I took it home and washed it out 500 times and started making things with it – primarily recipes I had bookmarked for the day when I would someday have that elusively magical thing called a food processor. Most of my starter recipes were sauces and dressings and things like that. I actually specifically remember making a Cashew Chicken recipe from an Indian food cookbook inthe dank kitchen of the college-y house that my friends and I rented, and I also specifically remember being amazed at the texture and flavor of the sauce once it took a run through that little machine. Because it’s normal for college students to make spicy Indian-inspired food from scratch on a Saturday night? Just… I don’t even know.
Sadly, that old garage sale beauty isn’t around anymore, and I have no idea what brand it was, but she deserves a mention for starting this whole addiction.

Next up!
I graduated up to the KRUPS Mini Chopper. This is what I registered for when Bjork and I got married five (almost six! ahh) years ago.

KRUPS Mini Chopper

I remember the exact moment, standing in Crate & Barrel, looking at all the food processors with a scanner gun in my hand and my mom at my side, and trying to figure out if we were going to be *those people* who register for the cadillac of food processors as young 20-somethings who don’t really know how to cook, or if we were going to be normal and try to keep it under control with a smaller, more efficient, less expensive version.
I opted for the mini chopper, which is like a tiny, compact food processor, and it served me well for a few years. It was actually just last summer that this little guy died mid-basil-dip-making-session during summer vacation at the cabin. Because, yes, I am the girl who packs my food processor in my suitcase when I go on vacation. The death of this mini chopper was really sad (um, hello understatement). This little friend and I enjoyed four sweet, delicious years together, and for the price, I felt like it was a great starter food processor that helped me step it up from my free garage sale find.
PS. If you’re out there reading this, dear person who got us our first mini food processor for a wedding gift, I hereby credit you with most of the success of this blog. THANK UUUUU.

But ultimately where this food processor journey is bringing us is to the BIG GUY – the amazing, the beloved, the Cuisinart 7-Cupper.
Er, okay, fine, it’s the Cuisinart Classic 7-Cup Food Processor, if we’re being official.

Cuisinart Classic 7-Cup Food Processor

I was definitely sad to lose my baby food processor last summer – well, I mean, like, not BABY food processor, just, like, baby … food processor. UGH wordssss. But the silver lining was that I had always wanted a big, profesh food processor and this was my time to get one!
You guys. I’ve had it for about 9 months now, and I mostly just want to say one thing: this machine is INCREDIBLE. If I could only choose one kitchen appliance to have for the rest of my cooking life, it would be this. No hesitation.
It’s so, so, so sturdy. And big – yes. That’s something to consider, and I can say that with experience being that I am a person who operates out of a 90-square-foot kitchen. But wowsa, they pack a lot of power into that motor base! It’s like a brick, that thing. This Cuisinart is SO STRONG and SO STURDY that you could have the thickest of mixtures in there and it wouldn’t even budge, squeak, or smoke in the slightest. Trust me – I’ve really given it a run for its money.
There is just one button – you either push it up to leave it on, or you push it down to just sporadically pulse something. EVEN I CAN FIGURE THIS OUT.
If you are in the market for a big, real, going-to-use-it-for-a-long-time food processor, this is a winner. Reviews on Amazon: 4.5 stars out of 1,500 reviews.
A quick note: this machine comes with lots of parts, but for today’s post, I’m only talking about using it with the primary blade (see pictures) and the short, easy to use top. Okay, fine, confession: I literally never use the tall top and alternate blades. I have them in a special “extra things” drawer in my kitchen and I’ve never used them, not even once. Because you don’t need to! Also: LAZY.
You guys.
Let’s jump into the MAGIC of what this machine (or the smaller versions, for that matter) can do for your cooking life!

1. Making Homemade Nut Butters

Yay! We just talked about this in a post not that long ago – remember that homemade peanut butter that can be made in five minutes? Or this luscious five minute cashew sauce?
The texture of homemade peanut butter is everything. And you guys? If you need me, I’ll just be over here making nut butters from every type of nut possible.

2. Grinding Meat

Mmm, glamorous.
Pictured here is some nice pink salmon, being prepared for awesomely textured lemon herb salmon burgers! I use my food processor to grind meat for meatballs and burgers galore.

3. Homemade Pesto

Obviously!
But this pesto is a favorite healthier version from a pesto pasta bake that I made last summer which is now taking over my life again. I ♡ THIS STUFF. Yay for customizable pesto that we can put on everything!

4. Curry Paste

Umm, yeah, we just talked about the wonders of making curry paste at home. Food processors = making people feel like they’re awesome cooks.
I’m digging it. Next up: bring on the red and green curry pastes!
(tip! tip! tip! spray the white part of your blade with nonstick cooking spray to prevent neon yellow stains. that darn turmeric…)

5. Getting Awesomely Textured Veggies for Salads

I use this food processor ALL THE TIME when it comes to quickly chopping things up for salads.
Carrots, especially! I love to use it to cut up carrots, onions, and celery for a soup base and I also use it for cutting up veggies in stuff like this Herbed Quinoa Garden Veggie Salad!
Also pictured: white beans and herbs that I was chopping up for dese little 10 minute artichoke toasts.

6. Making Homemade Hummus

Right? I love my food processor for hummus! We made some at my dinner club the other night and it was so easy + so good.
My favorite recipe for homemade hummus is this one – but warning – the best best best texture comes from spending a little time taking the skins off the chickpeas. I know, annoying, but so worth it if you’re a texture freak. (The version pictured here did not have the skins removed. Still delish.)

7. Inner Goddess Chocolate Truffles (and other healthy snacks)

The Cuisinart LOVES dates, date balls, date bars, and other date mixtures. Seriously, it works like a dream for making awesome “dough” out of healthier ingredients like nuts and dates.
Inner Goddess Chocolate Truffles alone might be worth the price of admission!

8. Chopping Nuts

It’s just one of those little things that’s annoying to do on a cutting board.
I pop the nuts in, whir them around for a few seconds, and voila. I usually keep a jar of crushed almonds like this for topping recipes or using in salads. Perf!

9. Homemade Dressings

Like the dressing in this Chopped Thai Salad with Sesame Garlic Dressing. HELLOOOOOOOO.
I love the food processor for dressings because you don’t have to cut up the garlic or the herbs at all. The food processor does ALL the work and you get a nice, smooth dressing! So many good dressing vibes.

10. Cutting Butter Into Flour

Okay, right now I’m in the midst of a sugar free 60 day thing, so I won’t be making any bars or pie crusts or other wonderful things for a little while.
BUT. If you are needing to cut butter into flour to make a beautiful dough for any delicious reason, the food processor works beautifully for that. There is actually a separate blade that you are supposed to use for it – I think it’s plastic rather than the sharp blades pictured here, but like I said before, I never change my blade because a) the regular one works for everything, and b) laziness.

11. Making Healthy Ice Cream

Ahh! So excited to share this recipe with you because CHOCOLATE, REFINED SUGAR FREE, GLOWY HEALTHY YUM. This recipe will be coming up soon! Check back!
But until then, you must try this peanut butter banana soft serve ice cream – I’ve also been dying to try this with frozen fruit like mango, strawberries, etc.

12. Magic Green Sauce

It’s only appropriate that I’d end this post of 12 Magical Ways to Use a Food Processor with THE MAGIC GREEN SAUCE.
If you haven’t tried it, what is life like for you? Is it sad?
If you’re only going to make one thing from this post with your food processor or mini chopper or garage sale food-processor-like thing, make it this green sauce and just try not to put it on everything for the rest of your life, ever.

Read More

5 protein-filled dishes every woman should include in her daily diet

Protein is no doubt one of the most essential food nutrients which the body needs for a variety of functions.

Between the role it plays in the structure of red blood cells, repair of body tissue and regulation of enzymes/hormones, women need a healthy dose of proteins to maintain a healthy balance.

While protein can be found in several dishes, it's important to take in the right source as this affects the quality and availability of the nutrients.

To this end, here are 5 great protein-filled dishes every woman should include in her diet.

1. Nutritional yeast: A form of deactivated yeast, this is rich in vitamin B12 or cobalamin, which is an essential vitamin that is necessary for brain and nervous system health, and the formation of red blood cells. Nutritional Yeast can be added to many recipes and sauces giving them a cheesy consistency and flavor.

2. Lentil: According to dietitians, when lentils are cooked with brown rice, they fulfill the complete protein requirements as rice provides the amino acids that are missing.

3. Eggs: Unarguably one of the most protein-rich  foods, eggs are  rich in antioxidants, healthy fats, and vitamins.

4. Salmon: This great tasting fish is rich in omega 3 and contains all essential amino acids.

5. Chicken/Turkey: Both referred to as white meat, chicken is a high source of protein and low in saturated fats. Turkey is also a complete protein and contains high levels of potassium and phosphorous.

Do you ever witness anything interesting or exciting? Just take out your phone and send us the exclusive pictures or video and we will pay you cash. More information here or just e-mail to eyewitness@pulse.ng or What's App to 09098947580. Please include what, who, when, where, why.

Read More

25 best restaurants in the world...according to travellers

Food is an integral part of a people, reflecting their culture and history.

It is also consequently one of the things that interests people the most when they visit a new place - the (local) cuisine.

It is for this reason travel website, TripAdvisor released it's list of best restaurants around the world as voted by travellers.

Ranging from the Middle East to Australia, Europe and our very own Africa (South Africa's The Test Kitchen in Woodstock made the list), these restaurants are from vast locations.

So, the next time you're in any of the cities and in need of some great delicacies, check these restaurants out.

1. Martin Berasategui, Lasarte, Spain
2. Europea, Montreal, Canada
3. Maison Lameloise, Chagny, France
4. Adam's, Birmingham, England
5. Restaurant Sat Bains, Nottingham, England
6. Geranium, Copenhagen, Denmark
7. Pic, Valence, France
8. Narisawa, Minato, Japan
9.  Le Manoir Aux Quat' Saisons, Great Milton, England
10. Epicure, Paris, France
11. El Cellar de Can Roca, Girona, Spain
12. TRB, Beijing, China
13. Table 9, Dubai, United Arab Emirates
14. HanTing Restaurant, The Hague, Netherlands
15. Bouley, New York City, New York
16. Alinea, Chicago, Illinois
17. Restaurant Locavore, Ubud, Indonesia
18.  El Club Allard, Madrid, Spain
19.  The French Cafe, Aukland, New Zealand
20. Noma, Copenhagen, Denmark
21. Funky Gourmet, Athens, Greece
22. The Test Kitchen, Woodstock, South Africa
23. La Bourgogne, Buenos Aires, Argentina
24. Vue de Monde, Melbourne, Australia
25.  Borago, Santiago, Chile

Read More

10 Simply Genius Ways to Use A Blender

Oh, hi!
My name is Lindsay and I love my blender.
Now repeat after me: my name is ____ and I love my blender.
If this is your first time here, you should know that we are a people who love our blenders, choppers, food processors, spiralizers, and the like. And we have many delicious reasons for this love which I’m about to shove in your face. PLEASE BE CONVINCED.
Some of you hear the word BLENDER and you think of a rubbery smell or a smoking motor. Let’s just say – I’ve been there. Holy green smoothie with chewy black rubber pieces in it, have I been there. A middle of the road blender is both a blessing and a curse. But even if a middle of the road blender is what you’re working with right now, it’s still mostly a blessing because it can be a gateway to greater blender things.
And with that, let’s take a moment to reflect of the ghosts of blenders past.

Just for reference, I started my cooking life a few years ago with this lovely little Oster blender.
I think we registered for it at Target when we got married. It was nice. It blended things. It made us many-a-good meal, even though I often had to stop and stir things up or push things down or just generally help the cause in some way or another. But it was a good first. Thank u for the good times, little blender!

When we lived in the Philippines, I had a green blender.
I literally just sat here for a minute and tried to think of the brand name – and by some miracle, I REMEMBERED IT, and googled it (“American Heritage Philippines Green Blender”), and found a picture of my old friend. You’re welcome.

I remember debating whether or not to bring our blender abroad with us – I knew we’d want it, and I had no idea what kind of access we would have to things like BLENDERS once we got to the Philippines. But sure enough, we found one in Metro Ayala in Cebu (I would be so happy if just one person left a comment saying they knew exactly what I was talking about here) and this little guy lasted us through the year and performed extremely well at the task of daily mango papaya mint smoothies.
Okay, now for the big one.
We came home from the Philippines and now, for the last two years, I’ve been using this bad boy – the Blendtec!
And let me tell you – that Blendtec is a beast.

It can handle, well, basically anything, considering I’ve had mine for two years and used it exactly 684 times (there’s a digital counter on the screen that reminds me how obsessed I am). I’ve tested it to the max with lots of thick and hard mixtures, and it’s STILL purring like a kitten.


Two things:
You can get the brand new Blendtec (I have the Designer Series in black) on Amazon for $450. It has a 4.5 star rating out of 300 reviews and it comes with a 8-year warranty. Wait, though. EIGHT YEARS.
Possibly an even better choice – you can get a refurbished Blendtec from the Blendtec company itself for $279 – and get this -> you STILL get the eight year warranty. We have a refurbished model of the Designer Series and it’s been great, if you can’t tell from my zillions of recipes featuring this blender.
Regardless of which option you take, it’s still an expensive blender. Please don’t buy one of these epic machines if cooking is not a big part of your life – for you, the Oster (or American Heritage, if you live in the Philippines) will do just fine.
That being said, it’s been an extremely useful tool for me – I’m doing the math for the 684 uses in two and a half years time which means I’ve averaged more than two uses per day?! – and for a person who does a lot of cooking and likes to make healthy food in creative ways, a good blender is a must.
Rant = done.
Here are ten awesome ways to use your blender, whatever kind it might be!

Creamy Soft-Serve Smoothies

Why it works: Well, let’s just get the obvious out of the way. Smoothies are still a totally genius way to use your blender even if it is cliche, especially when you take advantage of a super-high powered blender’s ability to puree everything (INCLUDING GREENS if you dare) into a creamy, luscious soft-serve texture.
Recipes: Coconut Green Smoothie (pictured), Honey and Wild Blueberry Smoothie, Holiday Detox Green Apple Smoothie 

Awesome Lemonade

Why it works: It’s a weird little trick of the Lazy Girl trade – making lemonade in the blender is so easy and so super good. You put a bunch of limes and lemons in there with some water and sugar – annnnd blend. You wait for the lemon pieces to separate, drain out the liquid, and stir in a little sweetened condensed milk bc you bouta treat yoself.
Recipes: Blender Lemonade (pictured)

Easy Pancakes

Why it works: A better question is why NOT give your pancake batter a quick whirl through a blender? One of my favorite everyday pancake recipes (compliments of my bestie Ang) is made in the blender in about five seconds flat. Hop to! Brinner awaits.
Recipes: Cinnamon Whole Grain Power Pancakes (pictured)

Silky Smooth Soups

Why it works: Soups in the blender are one of my favorite things of all time, especially when the soup base has a few potatoes or other starchy vegetables to just hold it all together with a slightly thickened silky smooth perfection. I never liked butternut squash soup until I owned a Blendtec – true story. That smooth texture can make a lover out of anyone.
Recipes: Coconut Curry Soup (pictured), Butternut Squash Soup, Creamy Potato Kale Soup (this is a major favorite in our house – we don’t make many recipes “regularly” but this one reappears at least a few times each fall/winter season)

The Fluffiest Eggs

Why it works: I guess I don’t really know WHY it works, but it does work. Whir those eggs around in the blender for a few seconds and you’ll have yourself the most lovely fluffy scrambled eggs and/or omelettes of your egg-eating life. I’m crossing fences for this one because I don’t even like eggs. But Bjork loves them, and it’s true that even I might be able to come around for some super soft scrambled eggs loaded with goat cheese when they’re this fluffy.
Recipes: I don’t have a recipe that directs you to use a blender for the eggs, but just take any recipe you have and instead of whisking the eggs by hand, whir them up lightly in the blender for about ten seconds. As for specific ideas, I think this is my ONLY acceptable egg recipe – Goat Cheese Scrambled Eggs with Pesto Veggies.

Homemade Sauces

Why it works: Take everything you were going to chop up and simmer into that sauce and put it in the blender instead. You can retain some texture, but the aromatics like onion and garlic get distributed evenly throughout the sauce. Dressings, sauces, everything. It’s so hard to go back to regular chopping once you make this your MO.
Recipes: Lazy Girl Chicken Quinoa Enchiladas (pictured), Spanish Chicken and Potatoes, Sesame Mango Chicken Teriyaki, and there are a million more examples on this site – this is basically how I cook everything.

Oat + Nut Flours, Butters, and Milks

Why it works: I’m lumping these all together because there are just endless possibilities here. A good blender can take anything in this category (nuts, oats, grains, seeds, you name it) and make it into something new. Oats become flour, cashews become cream, and almonds become milk, just to name a few yummies.
Recipes: Oat Flour (pictured) as used in these Pumpkin Bites with Maple Glaze, 5 Minute Cashew Sauce

Quick Salsa

Why it works: I literally picked vegetables from my garden for this salsa. I HAVE A GARDEN and it GREW THINGS. But I digress. This one is a tad bit tricky because fresh tomatoes can get kind of weird-textured and light pink colored in the blender. But if you add a few tablespoons of tomato paste, and pulse gently, just a few seconds at a time, you will end up with a gloriously easy, still red, chunky, fresh salsa. From your garden.
Recipes: this Blender Salsa from Little Spice Jar uses canned tomatoes like normal (pictured above is my chunky version with my home grown tomatoes)

Creamy Cauliflower Sauce

Why it works: This post wouldn’t be complete without mention of that creamy cauliflower sauce. So… mentioning. When I made it again for this post, I re-discovered my love of this white gold stuff. Creamy, adaptable to whatever flavors you want, and full of NUTRITIOUS CAULIFLOWER. No one has to know.
Recipes: Creamy Cauliflower Sauce (pictured), Creamy Cauliflower Garlic Rice

Divine Whipped Cream

Why it works: I honestly think making whipped cream in my blender works better than it does with my electric mixer. Just turn it on and let it get amazing. Plus, you can easily add in some honey and send it all spinning around for a second for the most yummy, fluffy honey whipped cream.
Recipes: no recipe – just pour whipping cream into the blender and turn on a medium level setting until it’s thick!

Bonus: Compost Breakdown

Why it works: Yeah, this one is a little bit of a weirdo-person thing, but worth mentioning since I’ve joined the ranks of the Composters this year. A high powered blender can be a great way to break down your food waste that is headed out to your compost bin. Which means you’ll get nutrient-rich dirt faster! Which means more tomatoes and basil and green beans. And you don’t have to really touch anything. You compost, right? You guys, if I (captain of team Lazy Girl) can compost, you can most definitely compost. Just think how right you will feel making granola every day after you start composting. Worth it.

Read More