10

Yes, it makes it less flavorful. That doesn't necessarily mean it's a bad idea. Often it'll still be plenty flavorful even with a decent amount of ice in it. So by using ice, you save the trouble of having to freeze some ingredients first, and don't go through your fruit quite as fast. You can avoid having to keep fruit juice on hand. It also lets you ...


8

As Catohound already mentioned, it's a symptom of using a high speed blender. You may find this technique useful. Tcrn the blender to its lowest setting and then slowly ramp it up until the top of the liquid just starts to circulate (usually around speed 4 or 5 on a Vitamix). As you run it at this low speed, you will see bubbles coming out in the ...


7

I think the central argument for ice is efficiency. Sure, using "4 oz acai, grape, or pomegranate juice" as well as 4 oz amounts of rather potent fruits such as "strawberries, blueberries, peaches" will result in a fantastic smoothie. But the ingredients in the quoted recipe are packed with flavor, and some of them are also quite expensive. Adding ice ...


7

I make smoothies almost daily and have made them both with and without ice. You can add ice for a variety of reasons but they all come down to personal preference. Some of the reasons that I prefer adding ice include: Adds bulk so it takes longer to drink and fills me up more Gives the drink more texture similar to small cubed ice which I prefer Keeps the ...


6

When you blitz your smoothie in the blender a certain amount of air is incorporated. This will naturally make its way back out over time, decreasing the volume of the overall mix.


6

During blending, air is put into the milk mixture. Once you switch it off, not all air is kept inside the milk but makes it's way to the surface. These are the bubbles that make you think your milk is fizzy. Without being a chemist I assume full fat milk has more fat, therefore the emulsion is somewhat "thicker" and thus can hold the air better. There are ...


6

Your requirements appear to be for a "raw food" blender, the motor on those units are typically well above 500 watts (1000+ Watts). This enables harder/tough foods (such as ice, kale, nuts) to be broken down smooth enough that no sieving is required, with less risk of overheating the motor. Note: when a blender has a nut bag, or a nut bag option, it ...


6

I could not find (quick search) a reference to the fact that using a metal bowl "destroys" vitamins. Aluminum bowls will react to some ingredients, mostly acidic ones (tomatoes, citrus..), but in a normal usage (blending fruits) , it should not be a problem. Stainless steel bowls are NON reactive, and can be used with all ingredients, and usually sturdy ...


5

In general, how do you shop for one when the only information a seems to be total power and the number of presets? Product reviews from real users is your best tool. Problem: it is time consuming to read many reviews and weed it down to the helpful ones, and the comments are not always accurate. I heavily rely on Amazon reviews, even if I don't end up ...


5

You can eat raspberries. You can chew them as much as you like, without dying. Your teeth (unless yours are suffering great defects) are perfectly capable of crushing the seeds.


5

It sounds like this a juice recipe, not a smoothie recipe. It may work if you put it in your blender, as I've seen recipes for smoothies with similar ingredients like this one but it will probably need some more liquid. When you juice, you definitely use raw fruits and vegetables but you need to run it through a juicer which will remove most of the solids, ...


4

Pits from stone fruits trees from the Prunus genus such as cherries, apricots and peaches can pose a risk of cyanide poisoning if crushed and ingested in significant amounts. From foodsafety.govt.nz CYANOGENIC GLYCOSIDES - INFORMATION SHEET THE COMPOUNDS Cyanogenic glycosides or cyanoglycosides account for approximately 90% of the wider group of plant ...


4

My favorite smoothie thickener is chia seed. A tablespoon will thicken a blender of smoothie into pudding. According to the internet it is also a low FODMAP food. It is a small, black seed which will change the texture a bit. With raspberry or strawberry or vanilla they are lost among the other seeds. It has the added benefit of being neutrally flavored ...


4

Personally, I can't drink thick liquids if they are not icy - I gag. Drinkable yogurt, milkshakes that have melted, ice-less smoothies, etc. are all a complete no-go for me. Sure, most people don't have this reaction, but I'm betting I'm not the only one. For whatever reason, the ice particles make it far more agreeable to me. Additionally, it can help to ...


4

Your existing solution is the best I know of. It preserve the vegetables (or fruit) for a long time. 2 weeks are impossible at room temperature. You also get them frozen at the time of making the smoothie. Assuming that you want a cool smoothie, starting with half the mass frozen is very beneficial, because the blender heats the ingredients while pureeing ...


4

The party line from Still Tasty is to: Cut out the stems, wash, and blanche for about 2 minutes Dry Store in freezer bags with as little air as possible They indicate you will get about a year of storage from this method. That being said, the method you propose is well known for herbs, and kale is certainly much heartier than an herb. It should work very ...


3

You can add some sugar, but if you want to watch your sugar intake you can try using baking soda. You need only a small amount of baking soda. Roughly 1/4 teaspoon of baking soda for 1 cup of liquid should be enough. Too much baking soda can lead to a soapy taste, so use it sparingly.


2

The outer leaves would be a better substitute for kale. My reasoning is that the kale plant is fully exposed to light. With the cabbage only the outer leaves get to enjoy the sun, thus the greenness. I would say flavour wise the outer leaves come closer to kale too. The cabbage core tends to be sweeter.


2

It makes no good sense to use ice in smoothies. Alton Brown's smoothie recipe is the highest reviewed on Food Network, and uses no ice at all. 4 ounces plain, low-fat soy milk 4 ounces acai, grape, or pomegranate juice 4 ounces frozen banana 4 ounces frozen strawberries 4 ounces frozen blueberries 4 ounces frozen peaches Directions Combine the soy milk, ...


2

If you have access to one, try a food processor - they vary, but some (left running long enough) achieve a pretty convincing puree. You could also try pre-grating the potato (and apple, if you like), using a different blade, to speed the process along. I just "upgraded" to a 30+? year old cuisinart (from the made in Japan years), which is both quieter and ...


2

Your first option are thickeners. I won't be counting them all off my fingers, see http://blog.khymos.org/recipe-collection/ and choose the ones which fit your dietary restrictions. For example, gelatine will work, and so will starch. You'd need to cook your smoothie and let it cool for the starch, but you could alternatively prepare a thickish starch ...


2

Generally people don't use water, because they don't want watered-down flavors. Fruit juice, milk, and yogurt all provide some flavor, so people tend to like them more. But you certainly can use water if you want. It'll probably work best if you have some good flavorful fruit, and you might end up wanting to add extra sweetness, but it's possible. (I ...


2

I have a feeling Glucomanan (konjac root) would work well for you. It's fairly easy to source online and in some stores, and is super simple to use in smoothies. You add 1/4-1/2 tsp of the powder per cup or so of liquid and blend in high until it starts to make a glug-glug sound and leave to rest for a minute. At this point you can drink it, or blend again ...


2

Milk + fruit mixed together will curdle at some point, the more acidic the fruit, the faster. Only for very mild fruit like bananas the mix will stay stable for hours or even a day in the fridge. Strawberry is somewhat in the middle and citrus fruit will curdle instantly. And while that effect is desirable in other use cases (think paneer, for example), you ...


2

You are mixing up terms here. "Preservation" is a food safety term. It is a measure against bacteria colonizing your smoothie. For that, industry can use pasteurization, or PEF (electric destruction of cell membranes), or just quick turnaround of refrigerated smoothies. As for the oxidation, they use just what you said, lots of antioxidants and little ...


2

You actually made me look up „smoothie“ because I wanted to double-check for some kind of definition. ^_^ Your current ingredient list is Mango, frozen Ice cubes If you throw that in a blender (provided yours is powerful enough, many are), you get some kind of ice slush - like a frozen smoothie. The trivial suggestion would be to use water instead of ...


1

What happens if you simply adjust the solid: liquid ratio? I.E use a bit less milk? I would also perhaps suggest using more banana.


1

The one number which can give you some real insight of whether a blender can pack a hard food is the motor torque. Others like watt numbers are not really relevant - while you probably cannot blend a potato well with a 5 watt blender, it is perfectly possible to make a 1000 watt blender that's not up to the task, and many producers on the market do it. Since ...


1

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