Use of a Blender-Liquidizer with Raw Foods
Blending will overcome the problem of digesting raw green foods for those not accustomed to them, who have weak digestions, or have difficulty in chewing.
It is also one way of using the coarse outer leaves or parts of spinach, cauliflower, lettuce, celery, cabbage or other green vegetables. These should first be washed and then chopped fairly finely with a knife or shredded by hand. The pieces are then pressed into the blender, never more than half way up, and water is added to about the quarter point or a little less.
This will be converted by the blender-liquidizer into a thick green puree composed of fine particles which are easily digested and can either be consumed as they are as a vegetable (though the taste is apt to be bitter), or added to a salad.
Cottage cheese or salad dressing will disguise the strong flavour, or the puree can form the basis of a very nutritious soup. When milk is added the flavour becomes quite bland and further improvement can take place with the addition of a little kelp powder, sea salt, Marmite or other yeast spread, or soy sauce.
As in the case of raw vegetable juices, those unaccustomed to raw green foods should take only one or two tablespoonsful of this puree to begin with. The liquidizer-blender is also invaluable, of course, for many other kinds of soups, including those containing pulses such as dried beans or peas.
08.01.2007. 16:30
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