nothing but good stuff. really.
Needless to say, having the right tools in the kitchen makes quick work of food prep . The two basics are a blender and a food processor.
For shakes, soups, sauces, and dressings.
Ani uses a dedicated blender cup and blade to avoid dulling the blades of the wet blender container. Coffee grinders work well for grinding small quantities of nuts and smaller seeds like flax or chia.
Ani recommends investing in “one really good high-speed blender.” The ones she likes are Vitamix, Blendtec, and Waring. High quality tools last and last; these ones, she says, were used to make food for thousands of people in her commercial kitchen, and are still going strong. “Besides lasting a lifetime, these high-speed blenders pulverize ingredients to give you a smooth, fluffy texture.”
If a deluxe super-blender is not in your budget, any blender will do, with possible lesser results such as mixtures which are not entirely smooth, or chunks of nuts could remain in the mix. Grinding nuts into a powder will make the blender’s work easier. Thus spake Ani Phyo.
Long and short of it is, you’re a grown up, you’ll figure it out.
A food processor chops dry and low-moisture ingredients like nuts, larger seeds (like sunflower), and vegetables. Chopping by hand is time-tested and can be therapeutic, but does take time. Apparently a food processor will make it easier and quicker to create the recipes in Phase 3.
Ani writes down everything she makes, rates and tags her creations, and suggests that you give it a try.
Also known as a spiral cutter or Saladacco, which is used to slice vegetables into long strips, shaped much like angel hair pasta. If you don’t have one, slice into flat fettuccine noodle shapes.
Another tool you can use to make veggie noodles, but of course it peels them first. We consider this an essential!
Ani writes that she drinks about a pint of green juice daily, to ensure she gets the vitamins, minerals, enzymes, and nourishment into my body each day. In fact, she says it’s her equivalent to taking a daily multivitamin. Include cabbage, kale, chard, lemons, cucumber, jalapeño, cilantro, parsley, and celery. We can vouch for the goodness and immediate wellbeing that juicing imparts. One day we’ll treat ourselves to a fabulous juicer, until then, our good ol’ Sharper Image model that a good friend got us for $20 at a garage sale is good enough for us.
If you have a juicer, definitely use it and add a green juice daily. “You’ll feel amazing, plus, it shows up in your skin, hair, nails, and kicks up your overall vitality,” Ani says, and we concur! We also LOVE wheatgrass juice.
To store nuts, seeds, dried fruits, hemp protein powder, flax meal, dried herbs, and spices; shakes, sauces, and dressings, too. We here at NBGS move all we buy in bulk or plastic containers into mason jars with the clasped glass lid.
We have one that fits on top of a 2-cup measuring container; we also inherited an old glass one from the grandfolks and we pull that out for weekend brunches.
Obtain several knives of various sizes. I prefer ceramic knives because they don’t oxidize cut veggies and fruits like metal does, and mine don’t seem to ever need sharpening. Ceramic knives are available online at http://www.GoSuperLife.com.
To mix and beat liquids together; a fork will do in a pinch, a large fork may be all you’ll ever need.
Various sizes, preferably glass (which can get heavy), or stainless steel from your local commercial kitchen and restaurant store.
You don’t need it for the 15-day program, but we are going to look into getting one for making healthy treats and snacks. It dries food at low temperatures, extracting moisture from what you put inside, similar to sun-drying. “In the hotter months, especially in the desert, you can dehydrate simply by placing food on a baking tray in the sun,” Ani writes, and we agree; though we like to place a sheet of glass over it to keep dust and bugs away.
Ani prefers the nine-tray Excalibur with built-in timer. Ani says to go ahead and purchase the liners, too. We love kale chips and look forward to trying Ani’s recipe which is coming up later in the book. Our next post will send you shopping for food – we support local farmers’ markets and CSAs. Rock on!
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