Kitchen Equipment And Gadgets For Your Raw Food Kitchen


Nomi: People get without a doubt tired, clearly fast of salads. I do, but you may take the same things that you put into a salad and throw it in the blender and do it up; it’s fantastic what the addition of tomato or slice of mango or something can do to a concoction like that and you could make yourself some surely delicious matters speedy.

Kevin: What form of blender do you operate?

Nomi: In my humble opinion, there are the handiest fantastic blenders, Kevin. One is the K-tech, and I do endorse it for several reasons. The other is the Vita-mix. They’re each terrific blenders. I chose the K-tech. The principal purpose is it is an entire horsepower more potent, but there may be a few


The difference between one of these blenders and a Hamilton Beach or something is the distinction between a Pinto and a Rolls Royce. They’re each automobile; however, want I say more? In my ebook, for ebook, I assumed everyone could have an ordinary blender. They’re no longer less expensive. I could say to make this dish, grate the carrot, grate the parsnip, then position it inside the blender. Well, this sort of blender, you throw the darn thing in entire. I throw two frozen, rock-difficult bananas, complete, and 45 seconds later, I’m ingesting something it’s far.


You can do this type of blender things you can never do otherwise. I will take multiple apples, cut them up, and throw them in the blender with some cinnamon; I have to infant the blender a bit because there may be no liquid in there, and I can flip it into applesauce in a minute or, due to the fact humans suppose applesauce? Raw applesauce? No, it is spotless and viable when you have the proper system. Kevin: It’s the first-rate for youngsters, too. I assume the charge assessment; you could inform me if I’m incorrect or no longer is in case you spoil two or three $100 blenders, and you could eventually form a pass for the larger one.

Nomi: Well, I, in my opinion, have taken, possibly $30 to $50 blenders, smoking, out of doors to finish their smoking process inside the air in which I attempted to make a pate or something in it. They couldn’t manage it. I understand, Kevin, that masses of humans are interested in this form of food, which cannot be afforded $ a hundred on a blender. I appreciate that, and that is why, in my DVDs, I use a normal blender. One suggestion about that is when you have a vintage Oster blender, or you can get your hands on one, and that might be like, at storage income, forty or 50-year vintage blenders grab it because they have the most incredible motor. Now, they don’t evaluate with the Vita-blend or the K-tech. But they may be nonetheless first-class and strong. In my first few years, I became a.w. I had an antique Oster.

Kevin: I assume that human beings occasionally suppose that the handiest aspect you could make in a blender is a frozen drink or a yogurt smoothie, and you mentioned applesauce, and then you just pointed out pates. How versatile is a blender for making things?

Nomi: There’s a big crossover in the device. When I make a plate, I use a food processor because a blender has plenty of liquid. The pate I like most is called the ebookower Pate in my ebook. It is three cups of sprouted sunflower seeds and lemon juice because this is an excellent preservative, tahini, onion, scallion, and exceptional spices. I use it inside the meal processor. The mystery to blending is it wishes liquid. Food processing is for drier matters. The food processor may want to never paint with as much liquid as a blender might. It could leak all over the area. Kevin: What approximately, Sadako? Can you explain what that is for those who don’t know?

Nomi: It’s an extraordinary name. It is also known as a spiral slicer; some humans call it a spiralizer. Another name is the garnishing device. I eventually said, pay attention; I’m difficult to every person because I modified the call every time the enterprise changed the name. And it’s known as the Sadako. It’s now made in China. It’s just a simple plastic gimmick, but what it does is great. Here’s what it does that’s superb. It will take a vegetable; the most commonly used vegetable is zucchini. You put a three-inch piece of zucchini on this little element, and you turn the deal in, and what you get is pasta-shaped zucchini. It has this captivating manner of shredding, and you get lengthy, long strands. I’ve had three long strands, which I’ve had to cut inside the bowl, of angel hair-sized pasta produced from zucchini or carrot, beet, sweet potato, or parsnip. It might not work with whatever gentle. Just turn like a tomato to mush, maximum cucumbers to mush. It needs to be a good, firm vegetable, which has revolutionized the kind of palate of raw human beings. You simply in no way should devour a salad. You can sit your children down, and they could eat this spaghetti. It’s tossed in a pesto sauce, which I’m sure, you realize, is garlic and olive oil and lots and plenty of basil and pine nuts, just no cheese, and it doesn’t taste any extraordinary, and then pinnacle it off with an uncooked marinara. It smells like, and it seems like, and it tastes like Italian spaghetti. The biggest difference is it’s no longer warm. This has. This little machine revolutionized because you have to have ways of doing meals fast. It truly is tasty.

There’s another one I’ve just found out about from Germany, and it is referred to as a spiral. If you do like a parsnip, beet, carrot, and turn it into this little skinny pasta — I’ve done this at shows, and little children have walked by, and I’ve given it at the table next to the device to show what it does, and these little 3-year-olds will grab it and consume it. The mom or the grandmother will pass, “I can not consider it; he might not consume any greens!” Let’s assume that something approximately slicing that vegetable into sides brings out the sweetness like no grating or cutting ever should.

Kevin: It brings out the sweetness; I think it is a little less complicated to eat. You observe a carrot and are like, oh, a carrot. I got to chunk this component forever, and while it is in that small type of shape, you can eat it and keep eating it, consuming it, and ingesting it.

Nomi: When I started with raw meals, I sincerely had a Champion juicer on time, but it changed into storage. When I commenced with 100%, virtually all, I had changed into a normal blender, an awesome sharp knife, and a grater, and I didn’t have another system for at least the first six months. So I want to say to people while humans say, “I do not have the money to exit and buy all that stuff.” You do not should, but alternatively, I even have to mention that having a number of these devices, the Salidako I imply is $24.95; surely the potential to alternate those meals, their shapes, their length, pureeing or taking, and turning into this little strand what is delicate and gentle rather than chomping down on some tough. By no means would you consume a parsnip the way you would possibly take a carrot and chew on it the manner you’ll a carrot. I just wouldn’t, but it’s so delicious when you turn it into pasta. It’s wild. It’s a whole different issue. Kevin: You talked about some of the short things you can do, like the applesauce. What are some other real quick ideas that someone can do to make a meal, like in 5 minutes and pass?

Nomi: Let’s no longer overlook that nearly any raw sparkling uncooked fruit and vegetable may be eaten as it’s far. If you start with a bowl full of apples, oranges, bananas, something you can discover seasonally, grapes, papaya, mango, anything, and then go to your refrigerator, you’ve got extraordinary sorts of veggies, like broccoli, cauliflower and all that there may be not anything incorrect with going and sitting down and ingesting three apples and two bananas and mango. I imply. I very regularly consume a purple pepper like you would an apple. I found a few that are so delicious, and I wash the element off and bite it, or even if I get a number of the seeds, they’re not as warm or something as they may be. We’re so eliminated from going into the returned yard and plucking fruit or walnuts from the tree that we forget, particularly the more youthful generation, that food is not available in a container.

I’ve got a device called the Toss in Chop. It’s one of these smart gadgets. You throw the entirety you need for your salad into the bowl, and your dressing ingredients go in a bowl; however, there is no reducing, no reducing board, no knife, no chopping, nothing. Then you cross it with this. The issue is sort of a move between scissors and a tossing implement.

The different thing, and I’m sure you know this, is there’s only a huge craze occurring with something referred to as green smoothies, which I did point out in my book, suggesting you may put your sprouts and things and sneak them in smoothies. Would you like my green smoothie recipe? That’s my contemporary passion and cravings.


Kevin: Sure.

Nomi: Okay. I placed a cup of orange and Tangerine juice inside the blender, which took about four tangerines in the intervening time. I put approximately eight cups of greens in; I wouldn’t begin with that many because it might flavor bitter to you at first. If there are any dietary supplements I’m taking, and I’m commonly taking some nutritional supplements, put that in. Then, if I can get my arms on papaya, I put that during. Yesterday, I put a bit of mango or a handful of blueberries, after which I pinnacle it off with frozen bananas. I adore it because I like my smoothies to be thick and cold. It offers me approximately 24 oz of smoothie. It’s fabulous. I have it at least as soon as an afternoon each day. I vary out. You do not need to eat the same issue daily, irrespective of how properly you observe it. It’s miles because you want variety.