50
Tropical sorbet
• 60 ml of water
• 1 banana
• 1/2 cup of frozen pineapple
• 1/2 cup of frozen mango
• lemon juice to taste
Personal Blender™ - the speedy blender
Recipes
A.
Smoothies
you do not use very soft vegetables or
herbs. The more vegetables you add the
thicker your drink or soup will be. Using
only 60 ml of liquid you can create a dip
or sauce from most types of vegetables
and liquids of your choice.
Clever additions
• e. g. flax or hemp oil or pre-soaked
flax seeds (providers of essential fatty
acids)
• 1 Tbs of nut or seed butter (e. g. tahi-
ni or pureed almond, hempseed, pea-
nut, hazelnut, macadamia, cashew nut
or pumpkin)
• 1 Tbs of powdered spirulina, Kamut
grass, barley grass or wheat grass
• Add ½–1 Tbs of Dr. Urs Hochstrasser’s
almond puree to finish.
Basic recipe
Using this basic recipe for savoury soups
you can develop your own creations.
Take:
• 120–240 ml of liquid (e. g. carrot
juice or other vegetable juice accord-
ing to taste, yoghurt, soya yoghurt,
soya milk, oat milk or cow’s milk, tofu
(whisk with 30 ml of water) or water)
• ½ avocado or another creamy ingredi-
ent (e. g. pureed sesame seeds (Tahini),
nut butter, milk, tofu, yoghurt, cottage
cheese, soft cheese, oil or kafir)
• 1 handful fresh or frozen vegetables
(Most varieties of fresh vegetables can
be used for savoury soups. I recom-
mend e. g. tomatoes, garden peas, cu-
cumbers, celery, pumpkin, courgette,
cauliflower, sweetcorn, lettuce or oth-
er green leaves, coriander or cilantro,
parsley, mint etc.)
Savoury soups can be prepared cold as
well as warm.
Note:
These soups can be a little bitty if
Personal Blender™ - the speedy blender
Recipes
B. Savoury soups
Puree for 45–60 sec. or until desired con-
sistency is reached. This makes a some-
what thicker smoothie, similar to a soft
ice cream.
