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Showing posts from June, 2014

Book Review: The Blender Girl by Tess Masters

Super-Easy, Super-Healthy Meals, Snacks, Desserts, and Drinks--100 Gluten-Free, Vegan Recipes! I just reviewed Tess Masters' new book, The Blender Girl.  It's a beautiful soft-back book with great pictures and easy-to-follow recipes.   It was honestly too healthy for me personally, partly because I live in a rural area where it's difficult to access the super-nutritious ingredients, and partly because I'm a much more simple cook..  But people that are looking for gluten-free and vegan recipes will enjoy the 100 recipes.  I found the "love your blender" section particularly helpful, and learning how to blend nuts into smoothies, soups and sauces.

Here are some links that you might enjoy:

The BlenderGirl's SiteThe BlenderGirl's TourMore InfoAuthor Bio
I received this book as a gift from the publisher in exchange for my honest review.

What's for Dinner: Barbacoa Beef (copycat recipe from chipotle)

(serves 12 people)

4 chipotle peppers + adobe sauce from a can
1 bunch cilantro
1 red onion, peeled and cut into large chunks
1 head garlic, peeled and cloves smashed
2 teaspoons ground cloves
1 tablespoon kosher salt
8 tsp lime juice from bottle
1/2 cup cider vinegar
5 dry bay leaves
5 to 7 pounds beef brisket or roast
4 to 6 cups beef broth

Blend most ingredients in blender: chipotle peppers and sauce, cilantro, red onion, garlic, clove, salt, lime juice, and cider vinegar.Pour into crockpot over the beef.Add beef broth and bay leaves on top of meat.

Cook on low for 6-8 hours.Take out the bay leaves, shred the beef, then let it sit on warm for 6 to 8 hours. Drain excess liquid off top (leave enough liquid to keep the meat juicy).

Serve rolled up in tortillas with basmati rice on the side.