Because I am a student (read: poor), I can't really afford nutritional yeast or raw cashews all the time. And currently I had no nooch and only a handful of a snack-pack of roasted cashews (ahem tesco VALUE cashews. Regular cashews are pricey). So this recipe is easy peasy, because you probably have loads of these ingredients already.
1/2 tsp garlic powder
1 tbsp maple/agave/coconut sugar or your favourite sweetener
1/2 tsp liquid smoke (If you do not have this, add smoked paprika or double the amount of BBQ sauce)
1/2 tsp smoked paprika

The first time I had a Japanese curry, I was in Japan and I was starving. My sister saw the curry place, raved about Japanese curry to me, 'sweet and saucy', and convinced me to give it a go. My father was less impressed, and kept on going on about the MSG and chemicals the curry was 'probably full of'.

Now I don't know if this is true, and I have found several japanese curry packets which were (a) vegan *yayyyy* and; (b) devoid of MSG. But I just feel like, anything you can get in a packet, you can make at home from scratch and have taste even better. Except puff pastry. That thing is the devil to make in hot&humid Singapore.


When I first found a from-scratch Japanese curry recipe, there were two things that stopped me from diving right into making it. Firstly, the roux. Now, I am a fan of fat. I adore peanut butter and every nut on earth (yes, even brazil nuts). But not so much a fan of pure, refined fats devoid of any nutrition. I mean, yes, sometimes oil is the only thing that's going to do the job. You can't have a raw vegan cheesecake without coconut oil. You can't have a block of chocolate without cacao butter. But, can you make a roux without a 1/2 cup of oil? (spoiler: yes, yes you can)

Secondly, the recipes all specified S&B oriental curry powder. Which I did not have and couldn't find anywhere. You'd imagine it to be easier to get in a country like singapore VS america, but alas! We have yet to have readily accessible amazon here. I think. SO i made my own curry mix with spices that are more common in asian style curry powders.

Here is the recipe fore my HCLF vegan japanese curry:


HCLF Japanese Curry
3 tbsp plain flour (you can use rice flour as a gluten free option)
1 white onion, chopped finely
1 garlic clove, minced
1 large carrot, cubed
1 large potato, cubed
1 medium sweet potato, cubed
1 tbsp ketchup
1/4 tsp fenugreek seeds
1 tsp coriander powder
1/2 tsp turmeric
1/4 tsp cumin
1/8 tsp Chinese five spice powder
1/4 tsp garlic powder
Pinch of cinnamon
2 1/2 cups veg broth
1 tbsp rice malt syrup (or you can add 1 blended date with water)
1 tbsp tamari/ soy sauce for non-GF
1 medium fuji apple, grated
1/2 cup frozen peas
Salt, to taste
Spring onions and sesame seeds for garnishing
A short or medium grain rice, cooked to serve with

In an oven preheated to 200C, spread the flour on a baking sheet and toast until brown, about 20 minutes, taking it out to stir about every 5 minutes. Leave to cool. Mix together spices.
In a large pot, add a thin layer of water and steam-saute the onions and garlic. About 5-10 minutes, until soft. Add the potatoes, sweet potatoes and carrots, ketchup and mixed spices and toss to coat. Leave in pan for 5 minutes, then add the vegetable broth. Bring it to a boil and let it simmer for 10 minutes until vegetable can be pierced with a fork. Next, add the syrup, tamari and apple. Add the peas. Boil another 2 minutes then add a scoop or two of broth into a blender with the toasted flour and blend to remove any clumps (you can also whisk this). Add it back to the pot and continue to simmer until the curry is thick and the veggies are tender. Garnish and serve next to rice.

For this recipe, I used a method known as Tang Zhong, or a water roux, which is used in a lot of asian bread recipes (Hokkaido Milk Bread, anyone?) to yield a super soft, pillowy bread. And since a lot of the time, gluten free breads aren't very fluffy, this works magic! If you are interested in Tang Zhong, my pal Lin actually has a really cool little bit of info on it here.

GF Pandan Coconut Bread with Black Sesame Seeds

Tang Zhong roux:
1/3 cup gluten free bread flour (I used Doves Farm)
1/2 cup coconut milk
1/2 cup water

Combine in a small saucepan and whisk over medium-high heat until thickened and the whisk leaves behind lines in the roux, it took me about 3 minutes but it will vary per stove. It should reach 65C at this point. Remove it as soon as lines are being formed by the whisk that hold their shape and cover with clingfilm or foil (i like to use foil so I can wash a reuse it a few more times!). Here is a video to help you judge when it is done

Bread:
420g GF bread flour
1 1/2 tsp xanthan gum if not in your flour blend
1/4 tsp cream of tartar
4 tbsp coconut sugar
1 packet active (7g) dry yeast
10g pandan leaves/1 tsp pandan extract/1 tsp pandan essence + 1tsp green food colouring if you are using the colourless essence
1/2 cup coconut milk
1/2 cup sparkling water
1/2 tsp pink himalayan sea salt
5 tbsp aquafaba (the water from a can of chickpeas, you can also make your own!)
1 tsp apple cider vinegar
4 tbsp coconut oil, warmed until it is a liquid but not hot!
130g Tang Zhong roux (about half of what you have made from the above recipe)
1/4 cup black sesame seeds

If you are using the pandan leaves, blend it with the coconut milk until it is nice and smooth. Otherwise, just add the extract and coconut milk together.
Place both the sparkling water and coconut milk in a microwave or saucepan and heat it until it is slightly warm, if it is not already. A good estimate is that is should be able the same temperature as your shoulder. Odd, but that's what I always do!
Add the ingredients to the bread maker pan in the order: warm coconut milk mixture, coconut oil, vinegar, roux, aquafaba, GF flour, xantham gum, cream of tartar, sugar and salt. Make a very shallow well in the flour and pour your yeast it. Make sure that the yeast does not touch any liquid before you start the machine! Do not pull a Sasha and forget the seeds, so pop that into the fruit&nut compartment.
Set the machine on the Gf setting for a 1kg loaf with a heavy crust. Although I suppose if you prefer a softer crust, anything works! Don't worry if it looks too wet for a bread dough, GF breads usually look more like a thick cake batter than a dough ball. Then let it do it's magic and you will have heavenly, fragrant bread. Just a note, though. during the second knead if you see any flour sticking ho the sides of the pan that is not being incorporated, just push it down gently using a spatula. I only had to do this once out of the few times I tried this recipe, but be aware! Let it cool significantly before slicing! It doesn't need to be cold but just not fresh-from-the-oven.

Coconut Peanut Butter
250g peanuts, roasted
1/4 cup coconut butter
small pinch of salt
1 tbsp rice malt syrup

Blend the peanuts into a paste in a high speed blender, then add the rest of the ingredients and whirl it until it's all well mixed. Then slather on some pandan bread, give it a couple of minutes in a toaster oven and SHAZAAM instant healthy(ish) deliciousness.

  I was recently asked to review the new personal blender by Sage by Heston Blumenthal - The Boss To Go. It is one of the latest products by Sage Appliances. Since I absolutely adored The Boss, another brilliant Sage appliance, I couldn't wait to test out the little to-go equivalent!

If you are interested in reading a little more about what I thought about The Boss Blender, along with a little more about the science behind blending and how to blend to maximise the nutrients from the fruit + veg (etc) that you chuck into it, hop on over here.

Now, before my blender even arrived, I did a little reading. The thing I love about sage appliances is how different they are to their counterparts. They go above and beyond. The little things that irk you about your microwave, or your toaster or juicer, sage thinks of too. They design their appliances trying to fix and address the little issues every other microwave slash toaster slash juicer has. In the case of The Boss To Go, they added several really cool and nifty features that take your average personal blender into super personal blender territory.



The first thing that stood out to me about the Boss To Go is that it has a 1000 Watt motor. My previous personal blender only came with a 200 Watt motor, and that could blend quite a lot of stuff (although it did get jammed quite a lot). The Boss To Go is said to be able to blend even the more fibrous ingredients (lookin' at you... kale!) into a fine, creamy dreamy consistency. It has a Kinetix blending actions which helps the particles reach the blades without you having to jiggle the blender about/stop, unscrew the lid and shove things around with your spoon, re-screw the lid, resume blending. As you can tell, that was a major downfall of my last personal blender so it was something I was interested in seeing how the To Go would handle.

And when I got to test it out, I was so impressed! It CRUSHED through the medjool dates for my truffles (recipe below!), I didn't even have to stop and stir like I usually do! It made such a smooth, creamy-texture truffle, better than some more advanced blenders I have used in the past. The dips I made with it were amazing, you barely have to chop ingredients. I just cut garlic into two big chunks and stuck it in, no 'finely diced' necessary. Saves. So. Much. Time. And saves you from potential fast-knife-motion related injuries (been there)

The Boss To Go's tumbler has a really snazzy, unique edge. When you use a personal blender, the cup you drink from is essentially the tumbler you blend in. Because you that, you end up having to dink from a rather uncomfortable edge with threads or clips from where the blade screwed in. I don't know how they have managed it in the Boss To Go, but it was the first thing I checked out when I got it. The lid or bland essentially just 'clicks' into place on the inner surface of the tumbler, so you don't feel any uncomfortable edge when you sip from in. However, if you aren't having your blended beverage immediately, it comes with a lovely click on lid which, even though I was initially quite skeptical, has yet to leak or spill when I pack it in my bag on the way to lectures.

Clean up? So easy. The thread-less edge means no food debris get stuck in between them. I just leave in to soak in some hot soapy water then do a quick scrub with a sponge and its good to go! It's also dishwasher safe, so cleanup could be even easier. If you own a dishwasher.

I did find it a bit noisier than other personal blenders I have used, but with a 1000 Watt motor, I really can't complain! It is still a lot quieter





Peanut Butter Cup Truffles
12 pitted large medjool dates, you can chop these if you want an quicker blend :)
1/2 cup roasted peanuts
1/4 tsp coffee powder (optional)
1 tbsp natural peanut butter
1 tbsp cacao/carob powder (i use cacao but if you avoid that, carob works well too!)
Pinch of pink himalayan sea salt
1 tbsp chia seeds
1 tbsp rice malt syrup (optional)

Put the peanuts, buckwheat/kasha, cacao powder and salt together in the blender and blitz until the peanuts are coarsely ground. Remove that and set aside, blend the dates, peanut butter and syrup into a paste. Add the dry ingredients and blend. Form little balls of mixture and roll in cacao powder, crushed peanuts, shredded coconuts, whatever you like!




Burfi Chia Pudding
1/2 cup coconut milk, I use full fat but low fat would work too, it will just be less creamy!
1/2 cup coconut water
1 tbsp tahini
1/4 cup chia seeds
1 tsp maca powder, optional
2 tbsp ground jaggery, or any other sweetener equivalent. Coconut sugar or dates/date syrup will work best as a substitute as they have a similar caramel flavour
2 tbsp ground coconut, more for topping if desired
4 cardamom pods, crushed
Pinch of pink himalayan sea salt
Fresh mango cubes, or some passionfruit!

Blend the coconut milk, water, tahini, jaggery, coconut flakes, cardamom pods and salt together in the tumbler, unscrew and pour in the chia seeds, you can either stir it about with your spoon or re-blitz it veryyyyy briefly to disperse them chia seeds. Let that sit in the fridge for about 15 minutes, or until the chia seeds absorb all that coconut goodness and become thick and jelly-like. Top wtih mango cubes and eat it chilled!


Put all the ingredients and blend to your desired texture, I like mine quite smooth, which the To Go does very well and rather quickly!

Cacao Carob Clusters

1 flax egg (1 tbsp ground flax and 3 tbsp water, stirred and left to sit until thick and egg-white like) (you can use 1 tbsp ground chia as a substitute)
1 1/2 cups granola
1/2 cup raw quinoa
1/2 cup pepitas
1/2 cup sunflower seeds
2 tbsp cacao/cocoa powder
2 tbsp rice flour
1 tbsp carob powder
4 tbsp rice malt syrup
6 tbsp maple syrup (or more rice malt)
1/4 cup chia seeds (I use organic burst!)
1 tbsp maca, optional
pinch of salt

Preheat an oven to 180C and line a medium to small baking tray with foil or parchment paper. Toss all the ingredients together and mix to stir well until everything is evenly coated and distributed. Pack it all into your prepared tray, pressing down on it and making it into an even layer. Place it in the oven for 16-20 minutes, keeping an eye on it towards the end to make sure the edges do not burn. If they do seem to be browning too quickly, remove it from the oven, flip it about whiel taking care nto to break it up too much, then put it back to dry out some more. Let it cool, and it will crisp up a lot more, before storing it in an air-tight jar.

Side note: When you wait for your waiter to bring your food to you, do YOU become the waiter?
Matcha Bread Star with a Sweet Black Sesame Filling and a Ginger Glaze
Dough ingredients:
1 tbsp active dry yeast
1 cup vegan buttermilk, lukewarm*
3 1/4 cups all purpose flour
3 tbsp coconut sugar (you can use cane)
½ tsp baking soda
3-4 tsp matcha, depending on how intense you want the colour to be
Pinch of pink himalayan sea salt (orrr just salt)
3 tbsp aquafaba
¼ cup coconut oil**
1 cup crystallised ginger, finely chopped (optional)

Filling Ingredients:
3/4 cup sesame seeds
2-3 tbsp oil (more may be needed to make a paste)
3/4 cup palm/cane sugar

Glaze:
1/2 cup icing sugar
1 tsp ginger
1-2 tbsp plant milk (oat or almond work well)

Once your buttermilk is ready, stir in the yeast and let it sit, covered in a bowl for 10 minutes until it is foamy. In a large mixing bowl, sift together the flour, sugar, baking soda, matcha and salt. Whisk the oil and aquafaba into the yeast mixture. Form a well in the dry ingredients then add your wet mixture and mix it until it forms a nice dough ball. Knead this for about 10 minutes, you can use a stand mixer with a dough attachment if you struggle with kneading but try this method out, it's a good workout! Ideally your dough should be at the windowpane stage by the end of kneading, try to get it as close as possible to that but don't overwork it.

Oil a large bowl and toss your dough ball into it, flipping it over so the dough is greased a little on the outside and doesn't stick too much. Cover with a damp cloth and leave it on the countertop (if you're in a warm country) or an oven with a pot of freshly boiled water beside it (if you're in a cold country). Let it proof for 1 and a half hours until the dough has doubled.

As it proof make the filling, in a food processor grind the sesame seeds down, I like to grind it almost into a paste but if your machine is not powerful enough it is okay just to grind it into an almost-flour. Mix in the sugar and oil, adding a little more oil to get it into a spreadable consistency.

Punch it down and roll it out on a lightly floured surface into a log. Divide it into four equal pieces and roll each into a large circle. I would describe how to do this if I could but I think a video would be a lot more helpful in telling you how to shape the star! Here is one, just use the sesame paste (and sprinkle in the candied ginger in between layers if you are using it) instead!

Place this on a baking tray and cover it again with a damp towel to proof for another 1 hour. Set the oven to 175C 10 minutes before it is done. You can paint a little bread wash out of plant milk and rice brain syrup on top of it to stick some seeds to it! Then pop it into the oven for 20-22 minutes. Halfway through, cover the pan with aluminium foil to stop the bread from browning too much and loosing that beautiful green! I forgot to do this so mine came out a little too brown. Bread is done when it is slightly hollow sounding when tapped. You can insert a bread thermometer into the centre and it should read about 200F.

Stir the glaze ingredients together until there are no clumps and then pour it on top of the bread, or if you aren't eating it all immediately, the slices.

*Vegan buttermilk: Add 1 tbsp of lemon juice or vinegar to 1 cup and fill it up to the top with a plant milk. Soy works best for this. Let it sit to let it curdle, about 5-10 minutes. You can also made this with 3/4 cups of soy yogurt mixed with 1/4 a cup of plant milk.
**I use a coocnut oil with a very light flavour, but if you don't have this you can easily use a non-flavoured oil such as rice bran

Me + this cake = a matcha made in Heaven.
(wouldn't be a proper post without a pun, amirite?)




I made a matcha version of the cake because Monkey loves matcha and the colour the powder lends to the cheese cashew cream layer is always so incredibly beautiful.

Grease a cake pan with a removable base with coconut oil, you can line the sides with parchment, it helps with removal but isn't necessary! Blend the crust ingredients (I used the mill setting) together into a dough and then press it evenly into the bottom of the pan. Drain the soaked cashews and blend them with the rest of the ingredients for the cheese layer, until it forms a smooth paste. Pour this on top of the crust layer and smooth the top out. Add any garnishes if you want! Freeze it for a minimum of 6 hours to let it set, and you can either cut it with a knife dipped in hot water and dried or move it to the fridge an hour before serving.

  Let me just begin by saying I have heard many good things about Sage by Heston Blumenthal. His team and himself take a very scientific approach when developing appliances and it just gives machines that do what they are built to do, and well. He often thinks of that is wrong with the current appliances in the market and works to fix that in the Sage range. I remember hearing about his microwave and how fab the smart settings were, as well as how it didn't make soup bubble and spurt out all over the inside of the oven.

  But this post isn't about the microwave, it is about his high-speed blender: The Boss. And because it is by Heston Blumenthal I have decided to also delve a little deeper into the science and nutrition behind the machine so that we all know a little more about blending VS juicing... all the little myths you may have heard here and there about what is better for you and why. While The Boss is a high speed blender, I have often wondered about the nutritional differences between a juice and a smoothie, and thought it would be fun just to discuss it a little!


  Firstly, I believe strongly that both juicers and blended smoothies can offer you good nutrition although many people argue that one is better than the other. I have been doing some reading up on the benefits of both, as well as reading through some science-backed research and have come to the conclusion that no method is superior to the other.

  Juices are great and smoothies are great, and in different ways. For example, one reason why smoothies are often thought to be better for you than juices is because they still contain the dietary fibre of the fruit and veg you you use, and all this is stripped away in a juice. Dietary fibre is important in your diet as it slows the rate at which your blood sugar levels rise after a meal, less dietary fibre = a faster, higher rise in blood sugar and vice versa. The slower the rise in your blood sugar, the smaller the strain on your pancreas to produce enough insulin to bring your blood sugar levels back down to normal. This, of course, is important especially in diabetics. Fibre is also a very important part of your diet (the recommended intake is about 25-30 g a day), being in important factor in letting food move through your gut easily, and juicing fruit instead of adding them to a smoothie can be seen as 'wasting' the opportunity to consume that fibre.


  While this is true, it does not mean that juices are more likely to cause diabetes due to the spikes in blood sugar, or lead you to put on more weight as a result of that. In fact, the amount of fibre in a food does not have a direct+strong correlation with the rise in your blood sugar levels. in other words, the previously mentioned equation of 'less dietary fibre = a faster, higher rise in blood sugar' is not always the case. Removing the fibre in a juice also allows your gut to absorb more of the nutrients in it, while drinking an equivalent smoothie may result in some of these nutrients not being absorbed at all because it is 'trapped' within the dietary fibre. This way you can pack in a lot more nutrition for the same volume of fluid you consume.

  So, as you can see, chose a juice or a smoothie based on how you want it to treat your body. If you need a fast boost of energy and vitamins, a juice will be your best bet, while if you need something to keep you full until lunchtime, the fibre in a smoothie will make it the better option. That being said, there are ways in which you can pimp a juice in order to make it behave more like a smoothie. I like to add wheatgrass powder to add soluble fibre to a juice to let it keep me full for longer.

  In fact, juices have been found to contain a higher nutrient content than an equivalent smoothie for things like Vitamins C and A as well as potassium. Smoothies, on the other hand, proved to be a better way of delivering calcium to your body for the same ingredients. The reasons for the differences in nutrients between a smoothie and a juice despite containing the exact same ingredients is because both juicing and blending process the ingredients in such a way that some of the nutrients are destroyed. Nutrients in fruit and veg are always being destroyed, from being picked off a tree/from the ground to when you chew it. Nutrient destruction is inevitable but different amounts of each nutrient are retained depending on how you process it. The longer the time the fruit has going through a blender/juicer, the more nutrients you destroy. Also, the more heat that is applied to the ingredients, the less nutrients you retain.

  If you extend this last argument, it is easy to see how many people think that a slow juicer may offer more that a centrifugal juicer. Slow juicers essentially are marketed as applying less heat as it juices, and thus retaining more vitamins etc when you drink it. However, as it's name implies, the fruit also spends more time going through a slow juicer (about 30 times more, in fact) so it is in contact with the heat for longer. By the end of it all, if you take into account the total heat applied to the ingredients, the difference isn't that much for a slow and fast juicer, if there is any difference at all. For this reason, there is actually little difference between vitamin and mineral content of a slow juice VS a fast juice.



  So, why buy a juicer or blender when you can just get juice off a supermarket shelf or from a juice bar? (1) The cost; and (2) the nutrition you actually receive. Firstly, cost. A juicer may seem to be an hefty investment at first because it is so much more expensive than a juice, for example. But if you drink a fair amount of juice, you are going to have to buy a fair amount of juices. And if you add that all up, it easily makes up for the juicer in about 20 or so juices. Also, having your own juicer lets you make your own juice (duh) and that way you can chose what goes into your own drink. Don't like carrots? Leave them out. I have found that smoothie companies often try to be inventive with flavours and some of them have just one ingredient in it that just isn't working (picky eater confession). Juices themselves are heavily overpriced for the ingredients actually in them, so bite the bullet, invest in your health, in saves you a lot of money in the long term. Secondly, nutrition. Stuff on supermarket shelves are pasteurised, maybe they have stabilisers and preservatives. All these reduce the nutrition of the drink itself. Juices left sitting out on a juice bar shelf, while maybe fresh when looking at the bigger picture, actually lose nutrients as they sit out there. When you juice it yourself you have the option to drink it immediately. More vitamins for you. Win win.

While I would love to ramble on and on about the whole debate, I don't want to bore you. If you are interested in reading more about the science behind it all, I really loved this website called Juicing Science, it was really informative and was backed by solid evidence and really had no ulterior motive, so it's probably one of the least biased sources out there.

And if you have found yourself, after reading my juice VS smoothie debate, that you're more of a juice kinda person, Sage has a fabulous rage of juicers that I have had my eye on.


THE BOSS
  I have been talking a lot about smoothies when it comes to blending, and while The Boss makes a mean green smoothie (and even has a smart setting for that BOOYAH), the sky really is the limit. It can make hot soups, mill you fresh flour from buckwheat or quinoa, grind you ridiculously creamy nut butters, whip up some banana ice cream, frozen cocktails (wink wink), mix up the batter for a baked good... I could go on.
  I mentioned a green smoothie smart setting, and it also comes with one for crushing ice, normal smoothies (which is different from the 'green' kind because you don't have to blend through fibrous leaves and what-have-you), frozen desserts and soups. The manual settings on The Boss itself are very easy to use, just twirl the dial to up the power. It also has a timer (for those emergency loo breaks) and a pause button (when you just don't know if a soup is done enough). The Boss is a winner for presets and functions.


  Often high speed blenders require you to use a paddle (or tamper... depending on which school of blender lingo you subscribe to) to push the ingredients down towards the blades. Which, as someone with a very tall vitamix and very low overhead cabinets on the kitchen counter, involved a lot of me knocking my hand on the bottom of the cabinet itself (i.e. much pain). While The Boss does come with a paddle, I found that I didn't have to use it as often as I had with my other blender. I suppose this has to do with the design of the blades and also the angle of the base on the jug. It is designed to push food up and away from the blades as the spin, allowing the un-blended food to fall down towards the base to get ground up themselves. That isn't to say you can just ditch the paddle, some of the tougher things (i.e. nut butters) require a bit of coaxing, but smoothies and soups seemed to blend without me having to intervene.
  Clean up on this is a breeze. I forgot to mention it also has a smart setting for washing up. So pour a bit of water into the blender post-soup-making, add a drop of fairy liquid and press 'auto clean'. Then just rinse it out with water. Easy peasy.
  The blender is a bit on the noisy side, but you have to remember that it is after all a high speed blender, and nothing that has a power to crush solid ice into a beautifully fine granita is going to be very silent. It is still quieter than my vitamix, though. I have thin walls in my room and was afraid of angering my neighbours, but I never actually ended up blending for very long for it to be annoying. I hope. Otherwise I have very polite neighbours and have myself been ridiculously inconsiderate.
  Something I struggled a bit with, was getting all my smoothie/banana ice cream/other wet blended food item out of the jug. Because the base is narrow to allow the ingredients to be pushed up, it is difficult to get, for example, every little bit of an acai smoothie out from under the blade into your glass. I had to buy a very small and long spatula to solve this problem. Which, considering the silky smooth smoothies it gives me, is fair enough.



  The boss comes with several really great recipes and also has loads of beautifully-shot recipe videos on youtube. Heston Blumenthal also has several videos on how the design of the jug makes this blender stand out from other high speed blenders. So check that out if you are thinking of this baby.
  I know that cost is an important factor when choosing what to buy, and any high-speed blender isn't going to come very cheap. I personally did toy with the idea of just getting a regular blender when I was thinking of buying my first high speed blender, but when it came down to it, I realised that I was willing to pay for the better quality result I would get, and also the additional features of a HS blender. For example, it may just kill an average blender to crush ice or to grind nuts into a butter, something I now use The Boss for on a regular basis. Also HS blenders often come with fairly long warranties, seven years for The Boss, which guarantees you many years of beautifully smooth soups. And even then, they often last years and years beyond their warranty. So it is an investment, yes, but in my opinion, it's an investment worth making.


Now that I have given you my two cents on how I liked The Boss, here are a couple of recipes I have made and that I adore:

Smokey Sunflower Butter


2 cups sunflower seeds, toasted while stirring constantly in a dry pan on the skillet until fragrant
1 tsp rice malt syrup
1 tsp pink himalayan sea salt

Place the ingredients into the blender and blend on the highest spin setting until a 'butter' consistency is obtained. This spread is the perfect replacement for PB if you've got an allergy, or if you just want to try something a little different!

Raw Vegan Chocolate Vanilla Cheesecake



'Nana Ice Cream Bowl


Spiced Carrot soup


6-7 small carrots, peeled and sliced
1/2 a head of a large cauliflower
3 cups vegetable stock
3 garlic cloves, minced
1 tsp cumin
1/2 tsp cinnamon
Salt, if desired
2 tbsp tomato paste
1/2 tsp ginger powder
1/2 cup red split lentils, washed
Seeds of 4 cardamom pods

In a pot, boil the red split lentils in 1 cup of vegetable stock until they are cooked through and mushy, about 15-20 minutes. Add all the ingredients into the blender along with the cooked lentils and blend on the soup setting.

How simple are these? It's made my student lunches so quick and easy to whip up, meaning I cook for myself a lot more and it's so much healthier and cheaper than eating out all the time! These are only 4 of the many things I made, and I have many lots of other recipes already on the blog in them:
Falafels, Brocc-Cauli salad, Dosa, Hummus, Pesto,  Shiitake Pate, Buckwheat Porridge, Hazelnut Mousse, Bliss balls (of course!), my FAVOURITE raw fig rolls, healthy cookie dough and 'nana popsicles.

  Small disclaimer: I was sent the appliance to review and give it a spin (heh heh see what I did there?) but the opinions are all my own!