My baby has caught a pesky cold and shared it with me, so this morning I made what I consider a delicious super immune system booster! It’s the first time Mr C has had this juice combination so it was funny to watch on as his little taste buds interpreted this new information!
This juice is fantastic for when your body is fighting a cold. The pineapple has a soothing effect on a sore throat as it digests foreign microbes and diseased cells in the bronchial tissues. Ginger eases congestion in the throat and lungs, relieving symptoms of cold and flu while the lemon adds to this with its antiseptic and antimicrobial properties. Carrots nourish every system in the body and kale is an iron-rich strengthening vegetable and a specific healer for the immune system. The interior white membrane of the orange is a superior source of bioflavonoids, which enhance the absorption of iron from plant foods – not to mention antioxidant properties and a good dosage of vitamin C for immune strength!
Just what the doctor ordered, huh?
- 2 carrots
- 1 orange, peeled
- 1 lemon, juice only
- 1cm piece of fresh ginger
- 2 slices of fresh pinapple, roughly chopped
- Bunch of kale (stems removed)
- Handful of ice (really important as it assists the blades in breaking through the fibre of the pineapple and orange and prevents frothiness)
- I only used the juice from the carrots so chopped them for 30 sec/speed 9 and using the simmering basket, squeezed the juice from the pulp into a separate bowl. You could also use a nut bag for this.
- Add the ginger and kale to the Thermie bowl and chop for 10 sec/speed 9.
- Add the rest of the ingredients and blend 1min/speed 9.
- If you prefer it thinner, add a bit of water and blend further.
I sprinkled chia seeds and chopped, dried mango on top.
You could use the carrot pulp in a carrot cake. No sense wasting if you can avoid it, but try to make the cake soon after juicing to maximise the nutrient content.
What a brilliant cooking companion I’ve found my ThermoServer to be! Get the most out of yours with this list. If you have other uses not mentioned here, please leave a comment! A lot of these ideas came from the ThermoFun community.
Don’t have one and not sure what it is? It is a serving container made from high-quality, insulated stainless steel – keeps food hot or icy cold for a few hours.
- Keeps food hot for family members who will be eating later.
- Use to soak your rice in boiling water while your curry is cooking to reduce cooking time. Should shave off 8-10 minutes.
- Alternatively, cook your rice and keep it hot while you use the bowl for curry or sauce.
- When cooking pancakes, pikelets or crepes, add to ThermoServer to keep them warm until all are cooked and ready to enjoy.
- Use to cook cous cous. Add 1 cup of cous cous to ThermoServer, cover with 1 cup of boiling water, cover with lid and it should be ready in 5-10mins.
- When barbecuing, use to keep cooked meat hot.
- Use to heat baby food or milk. Simply pour in really hot water (couple of centimetres), place the bowl, bottle or pouch in the water and pop the lid on for five minutes or so.
- Use to prove bread dough by placing inside. Alternatively, you can fill with hot water, put the lid on and then place dough wrapped in ThermoMat on top.
- Place cooked risotto in for a few minutes to absorb liquid.
- Keep tortillas warm by wrapping in tea towel and placing on closed ThermoServer that is filled with boiling water.
- Use to serve chilli mussels.
- Keep soup warm at the table.
- Keep excess Varoma food warm by placing Varoma on top of full ThermoServer.
- Use as an ice bucket at BBQs.
- Use to serve sorbet.
- Use to keep salads cold.
- Use to keep seafood cold, e.g. prawns.
- Fantastic for transporting food. Use the base as a lid. Seals beautifully.
- Use as an incubator for making yoghurt.
- Use for ice cream making.
- Use the base to serve dip and crackers: dip in the middle, crackers around the edge.
How do you get one? You have access to the ThermoServer when you host a Thermomix demonstration (Australia only).
This recipe is great for your meat + veg meals. Cook your potatoes in the bowl whilst steaming your veg in the Varoma. Easy!
You can use any vegetables that you like of course.
I like this mashed potato recipe because it’s simple (and the way I made it before I had my Thermie) – potatoes, bit of butter, splash of milk and seasoning… I would then holla out to hubby to mash if he was around, but if not, well we were going to eat a lumpy mash. But not anymore! Silky smooth mash in 30 seconds flat.
The mash recipe in the Everyday Cookbook (EDC) is super tasty but it cooks in milk rather than water and includes both butter and Parmesan cheese… I reserve it for special occasions!
I love to use sweet potato. If you use white potato, make sure it’s a good mashing variety – the purple or pink skinned ones work well.
This recipe is from the Recipe Community:
3 carrots, large
frozen peas and corn
– cut potato into small pieces and place into simmering basket
– cut carrots into thin sticks and place in varoma
– cut pumpkin into medium size pieces and place on varoma tray
– put frozen peas and corn on varoma tray
– fill bowl with 1000ml water (preboil in kettle to save time – will shorten
– put steaming basket containing potato into bowl
– place lid on and shut
– place the varoma including tray on top
– cook vegetables on varoma temperature, 20 minutes speed 3 (cooking time will vary on amount and size of vegetables – test with a skewer and adjust
– remove varoma – these vegetables are ready to serve or keep warm in
– remove simmering basket with potato
– pour water out of TM bowl
– transfer the cooked potato to the TM bowl
– insert butterfly
– add butter and dash of milk
– mash for 20-30 seconds on speed 3-4
This is general recipe for “meat ‘n’ veg” meal – can use many different
types of vegetables.
refer to EDC page 83 for mash potato tips
Gotta love a good roast spud! I really like this recipe because it’s a nice conversion of the way I used to prepare my spuds before roasting to golden, crispy perfection.
The Thermie’s temperature control ensures the potatoes cook evenly and efficiently – and there’s peace of mind knowing there will be no boil-overs/overcooked/undercooked potatoes vs. the old stove top method!
This recipe hails from the Recipe Community:
1000 grams potatoes peeled and quartered
mixed herbs, fresh
cold pressed olive oil
500 grams water
1. Peel all the potatoes and cut into quarters. Place all in the varoma.
2. Place water in the bowl and cook potatoes on varoma temp, speed 2 for 20 minutes.
3. While leaving the potatoes in the varoma over the sink drizzle oil, herbs and salt. Place lid on varoma and shake for approx 20 seconds.
4. Pour potatoes into baking tray and bake in moderate oven until crispy approx 40 – 60 mins.
OM NOM NOM!
I had coriander leaves left over after making green curry paste so I threw this together for lunch. It’s pretty tasty and bubs liked it too which is great as this soup is a powerhouse of fibre and nutrients!
Sweet potato is rich in vitamin B6 – which helps to keep our arteries and blood vessels flexible and healthy, and allowing blood to flow freely. It’s also rich in beta-carotene (vitamin A), an important antioxidant that is not only useful in the prevention of several different types of cancer, but also helps to protect our skin from sun damage, plus it’s an excellent nutrient for eye health. Furthermore, the humble sweet potato is rich in vitamins C and E which play a huge role in the health and beauty of skin and hair.
Lentils are high in fibre which helps to reduce blood cholesterol and prevents our blood sugar levels from rising, whilst also providing slow-burning energy. Lentils are also packed full of iron and folate (great for pregnant or lactating ladies and growing children!)
- Handful of coriander leaves
- Handful of basil leaves
- 300g of sweet potato, roughly chopped (peeled)
- 1 carrot, roughly chopped
- 100g dried lentils
- 2 tbsp of TM vegetable stock
- 1L of water
- Salt and pepper, to taste
- Place coriander and basil into Thermie and chop 5 seconds/speed 7.
- Add sweet potato, carrot, lentils, stock, water, salt and pepper. Cook for 25 minutes/100 degrees/speed 1.
- Puree until smooth/speed 7 (about 40 seconds).
- Serve with some freshly grated Parmesan cheese (if desired).
Add 1/4 teaspoon of chilli powder and 1 teaspoon of cumin for some spice.
I love the aroma of fresh curry paste and with the Thermie it’s blitzed in seconds. Hooray!
I used Alvin Quah’s recipe, but used a couple less chillies as I’m a bit of a wimp when it comes to spice.
- 6 medium green chillies, roughly chopped
- 4 spring onions/shallots, roughly chopped
- 3 coriander roots
- 2 stalks lemon grass, white part only
- 3 kaffir lime leaves
- 1 tsp shrimp paste
- 1 tsp ground cumin
- 2 tsp ground coriander
- 2-4 cloves garlic
- 1 tbsp fish sauce
- 20g oil
- Place all ingredients into the TM bowl and mince for 30 seconds on speed 9. Scrape down sides of bowl and repeat of necessary. If paste is too dry, add a little extra oil.
- Store in airtight jar in fridge until use.
You can see Alvin making the paste too. Along with his kangaroo green curry. You could substitute kangaroo for chicken. Check it out !
I’m going to make a green chicken curry with the paste and will post the recipe when I’m done. Also considering green chicken curry pies with spelt pastry. Yum 🙂
There’s nothing artificial in this little baby. Sweet strawberries, banana, oats, milk and the goodness of flax meal and chia seeds to get your day off to a great start.
- 300g of fresh or frozen strawberries
- 1 frozen banana (if you don’t have either fruit in frozen form, add a bit of ice to the mix)
- 230g of water
- 230g of milk (I used cashew milk)
- 40g of oats
- Teaspoon of flax meal
- Teaspoon of coconut nectar or honey (optional)
- Teaspoon of chia seeds to sprinkle on top
- Throw everything into the Thermie bowl (except chia seeds).
- Blend 1 min/speed 9.
- Sprinkle chia seeds on top.
My 1 year old drank his portion and was fighting me for mine!