Today is July 1st, to me the true beginning of summer and the perfect day to share the news that Tess Masters has published a new cookbook: The Blender Girl Smoothies. 100 gluten-free, vegan, & paleo-friendly recipes, to help you “blast your way to good health and blended bliss”, all summer long. Hurray!
To those who read my blog, you probably already know, I’m huge fan of Tess Masters’ work. I was wowed by her first cookbook, the Blender Girl, and wrote about it here. Tess has taken something seemingly mundane and turned it into a high art form. She’s created levels of flavor and texture that one never could have imagined possible in a glass. Her blender sensations are truly a sensorial delight, and chock-full of nutrients for optimal health to boot.
I’m somebody who works smoothies and juicing into my diet, sometimes for a meal, sometimes for a day, and at the start of every season, for 3 days. I have gone as long as 10 days on a liquid diet, but that was before I’d discovered Tess’s recipes and at the time, it was too darn long. I was bored, and felt deprived. Well, good bye deprivation! With this book, I’d happily take a month to revel in the endlessly delicious possibilities of drinking smoothies all day! Just look at a brief snapshot of the beauties you get to choose from!
The Blender Girl Smoothies book is based on The Blender Girl Smoothies app that launched in October 2014. To celebrate the launch of the book, the app is being offered at the special rate of 99c until July 6th. Get it while it’s cool!
In addition to this, in honor of the book’s launch, Tess is hosting a huge giveaway with KitchenAid. One LUCKY winner in the U.S has a chance to win a KA Gift Pack (Torrent Blender, Pro-Line Stand Mixer, and Pro-Line food processor) valued at $2,000! The giveaway runs for the whole month of July and is open to residents of the US. To enter, here’s the link.
And for a sneak peak, read on….
pomegranate slam it!
With a complex, mind-blowing flavor that explodes like a firecracker (don’t omit the cayenne), this is a heart-healthy delight. Pomegranate lowers blood pressure, keeps arteries supple, decreases inflammation in blood vessels, and helps manage cholesterol. Its phenolic antioxidants (also in strawberries) combat oxidative stress, making this an antiaging tonic.
1 1⁄2 cups (360ml) unsweetened pomegranate juice
1 orange, peeled, seeded, and quartered
1⁄4 cup (35g) chopped red bell pepper
1⁄8 cup (3g) loosely packed arugula
1⁄2 small avocado, pitted and peeled
1 cup (160g) frozen strawberries
1 cup (125g) ice cubes
1 tablespoon pomegranate powder
1⁄2 cup (15g) loosely packed chard leaves
Pinch of cayenne pepper
Throw all of the ingredients into your blender and blast on high for about 1 minute, until smooth and creamy.
nutritional facts (per serving)
Calories 232 kcal | Fat 6 g | Saturated fat 0 g | Sodium 23 mg | Carbs 45 g | Fiber 6 g | Sugars 37 g Protein 2 g | Calcium 79 mg | Iron 0 mg
This is a cold-and-flu buster and potent detoxifier, all in one zesty cocktail! The bromelain in pineapple suppresses coughs and loosens mucus, while mint clears respiratory congestion, soothes sore throats, and alleviates nausea. The vitamin C in limes has antibiotic power, anti-inflammatories in kale and pineapple combat arthritis, and ginger boosts immunity, aids digestion, and adds a powerful zing.
1 cup (240ml) coconut water or water
1 teaspoon finely grated lime zest
3 limes, peeled and quartered
1 cup (25g) torn-up curly green kale leaves (1 or 2 large leaves with stalk removed)
1/2 cup (18g) firmly packed mint
2 cups (320g) frozen pineapple
5 drops alcohol-free liquid stevia, plus more to taste
Throw all of the ingredients into your blender and blast on high for 30 to 60 seconds, until smooth and creamy.
1 teaspoon wheatgrass powder
1 teaspoon minced ginger
1 teaspoon coconut oil
Reprinted from THE BLENDER GIRL SMOOTHIES Copyright © 2014, 2015 by Tess Masters. Photographs copyright © 2014 by Erin Kunkel. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
Copyright © 2014 Anson Smart
TESS MASTERS BIO
Australian-born Tess Masters is an actor, cook, and author of The Blender Girl cookbook, The Blender Girl Smoothies, and creator of The Blender Girl Smoothies app. She shares her enthusiasm for healthy living on theblendergirl.com.
As a presenter and recipe developer, Tess collaborates with leading food, culinary, and lifestyle brands. She has been featured in the L.A Times, Washington Post, InStyle, Real Simple, Prevention, Family Circle, Clean Eating, Vegetarian Times, Living Without, Allergic Living, Thrive, New Idea, The Age, Today.Com, Yahoo.com, Shape.Com, Glamour.Com, FootNetwork.Com, Parents.Com, Chow.Com, among other websites, blogs, and publications around the world.
Away from the blender, Tess enjoys a diverse performance career. She has toured internationally with stage productions, worked in film and television, and lent her voice to commercial campaigns, audiobooks, and popular videogame characters.
Chocolate Cherry Cheesecake Squares
Rich, decadent and flavorful, this hybrid dessert takes dairy-free indulgence to a whole new level. Thank you, Daiya, you’ve made the world a better place with your vegan dairy-free cheeses!
Makes 16 squares
Free From: gluten and all top allergens
Chocolate Layer Ingredients
½ cup + 4 tbsp dairy-free milk alternative (such as rice milk), divided
1½ tsp powdered egg replacer (such as Ener-G)
1¼ cups my Basic Gluten-Free Flour Mix or Authentic Foods GF Classical Blend
1¼ cups sugar
½ cup + 2 tbsp cocoa powder
1¼ tsp baking soda
⅝ tsp double-acting baking powder
⅝ tsp salt
½ tsp xanthan gum
½ cup + 2 tbsp warm water
¼ cup + 1 tbsp canola oil
¾ tsp vanilla extract
Cherry Cheesecake Layer Ingredients
2 tbsp dairy-free milk alternative (such as rice milk)
1½ tsp powdered egg replacer (such as Ener-G)
4 oz dairy-free, soy-free plain cream cheese alternative (such as Daiya)
2 tbsp dairy-free soy-free vegetable shortening
2 tbsp + 2 tsp sugar
1 tbsp my Basic Gluten-Free Flour Mix or Authentic Foods GF Classical Blend
⅜ tsp vanilla extract
1¼ cups cherry pie filling
¼ cup allergen-free semi-sweet chocolate chips
1 tsp dairy-free soy-free vegetable shortening
1. Preheat oven to 350° F. Line a 9-inch baking pan with foil, extending ends over sides of pan and lightly grease.
2. For chocolate layer, whisk together 2 tablespoons milk alternative and egg replacer in a small bowl, until frothy.
3. In bowl of a stand mixer fitted with paddle attachment, whisk together flour blend, sugar, cocoa powder, baking soda, baking powder, salt and xanthan gum.
4. Add remaining ½ cup + 2 tablespoons milk alternative, warm water, oil, vanilla and egg replacer and beat on medium-low speed until smooth, about 2 minutes, scraping down sides of bowl as needed.
5. Transfer batter to foil-lined pan. Bake 25 minutes.
6. For cherry cheesecake layer, whisk together milk alternative and egg replacer in a small bowl, until frothy.
7. In bowl of a stand mixer fitted with paddle attachment, beat cream cheese alternative and shortening on medium speed until smooth. Mix in sugar and flour. Add egg replacer and vanilla and beat on medium speed until creamy and slightly fluffy.
8. When chocolate layer has baked 25 minutes, remove from oven and immediately spoon cheesecake mixture and cherry pie filling over top, alternating heaping tablespoons of each in a checkerboard pattern. Use a spoon to swirl together until marbled, leaving a little chocolate visible around edge of cake.
8. Bake 35 minutes, until chocolate layer starts to pull away from pan sides and filling edges are puffed and set. The center will still jiggle slightly.
9. Let cool completely on a wire rack. Transfer to refrigerator and chill at least 4 hours.
10. Grab edges of foil on both sides and lift cake out of pan. Cut into squares, wiping the knife blade clean after each cut. Transfer squares to individual cupcake liners.
11. For chocolate drizzle, place chocolate chips and shortening in a small microwave safe bowl and microwave on high 30 seconds. Vigorously stir. If not melted, microwave on high 30 seconds. Vigorously stir until smooth. Drizzle over squares and let stand 5 minutes. Serve immediately or store tightly covered in refrigerator up to 3 days or freeze up to 3 months.
Allergy-Friendly Chocolate Cherry Cheesecake Squares © 2014 by Cybele Pascal
This recipe first appeared in the Fall 2014 issue of Allergic Living Magazine
Sugar ‘n Spice Cookies
The warmth of cardamom and nutmeg escalates these classic delights from ordinary to extraordinary. Carry them through the seasons with a diverse set of cookie cutters, from gingerbread men to Valentine hearts.
Makes 36 3-inch cookies
Free From: gluten and all top allergens
2½ cups + 2 tbsp my Basic Gluten-Free Flour Mix or Authentic Foods GF Classical Blend, plus additional for rolling
¾ tsp baking soda
¾ tsp ground cardamom
⅝ tsp xanthan gum
¼ tsp ground nutmeg
¼ tsp salt
1 cup granulated sugar
¾ cup dairy-free soy-free vegetable shortening
1½ tsp Ener-egg replacer mixed with 2 tbsp plain rice milk
1½ tsp vanilla extract
2 tbsp plain rice milk
1 cup confectioners’ sugar, sifted
3 tbsp plain rice milk alternative
1. In a medium bowl, whisk together flour blend, baking soda, cardamom, xanthan gum, nutmeg and salt.
2. In bowl of a stand mixer fitted with paddle attachment, beat sugar and shortening on medium speed for 1 minute. Add egg replacer and vanilla extract and beat for 20 seconds. With mixer on low speed, add flour mixture in three batches, alternating with milk alternative (1 tablespoon at a time), beginning and ending with flour mix, until all cookie ingredients are fully combined and begin to form a ball in center of bowl.
3. Lay out two sheets of wax paper. Divide the dough evenly between the two sheets and shape into two disks. Wrap each disk in wax paper and chill 2 hours in refrigerator; if chilled much longer the dough will become brittle.
4. Preheat oven to 350° F. Line 2 baking sheets with parchment paper.
5. Dust your work surface and rolling pin with flour blend. Place one dough disk on work surface (leave other disk in the refrigerator) and dust with flour blend. Roll out dough to ¼-inch thickness, sprinkling on more flour blend as needed to avoid sticking. Cut dough into desired shapes with 3-inch cookie cutters. Transfer cut dough to baking sheets. Gather up remaining scraps, roll out and cut until all dough is used up. Repeat process with second disk of dough.
6. Bake cookies in center of oven for 10 minutes, or until lightly golden. Let cool on baking sheet for 10 minutes before transferring to a wire rack to cool completely.
7. For glaze, whisk together confectioners’ sugar and milk alternative in a small bowl until smooth. Use a pastry brush to paint cookies with glaze and dry, glaze side up, on wire rack for 1 hour.
Allergy-Friendly Sugar ‘n Spice Cookies © 2013 by Cybele Pascal
This recipe first appeared in the Winter 2013 issue of Allergic Living Magazine