Every time I browse through the recipes in this book, I can hear Tess Masters’ lively, lovely Australian twang laughing her way through each recipe.
I had the pleasure of meeting Tess a few years back at a conference in Santa Monica. I adored her immediately – what’s not to love about a laughing, smiling and outgoing woman who also just happens to be smart as a whip and incredibly business savvy?
But that’s not why I chose to write about her new cookbook, the BLENDER GIRL, that was just released. I’m sharing it with you because it’s a cookbook I knew immediately that I’d love. I recently shared my story with you about how I’ve been quietly juicing for the past year and you’ve probably noticed that healthier recipes have been popping up all over this site in that time. And, if the recipes in the book were anywhere near as delicious as what she posts on her gorgeous website, I knew I’d never be able to decide which recipe to try first!
Tess certainly didn’t disappoint, in fact, her cookbook is even better than I’d assumed it would be. She didn’t just churn out yet another juice and smoothie book – she’s got everything in there, from salads & soups to mains and desserts. And the smoothie recipes she does include sound spectacular – raspberry-lemon cheesecake or apple pie in a glass, anyone? But what I especially love is that the recipes don’t even begin until page 43! Tess spends the first two chapters sharing her expertise in both blenders and blending and offers great advice on how to get the most out of her healthy-eating blender lifestyle.
You’ve likely guessed by now that the recipe for that gorgeous edamame dip comes straight from the BLENDER GIRL cookbook. Tess gave the okay to reprint it and I’m so happy she did! It’s the first recipe I made from her book and I’ve already made it three times since. When I bring the edamame dip to get-togethers with friends and family I get requests for the recipe over and over. I just tell them what I’ll tell you now – pick up a copy of the BLENDER GIRL’s new cookbook! You’ll be very happy you did!
One of the enduring favorites on my website, this recipe is addictive. Not only because it tastes so darn good, but also because it only takes minutes to blend up and devour. However, the recipe only works in a high-speed blender or food processor. Use it as a dip with raw vegetables and crackers, or spread it on sandwiches or wraps. Totally guilt-free, super-healthy, alkalizing and nutrient-dense, this one’s a winner on all fronts.
- 3 tablespoons cold-pressed extra-virgin olive oil
- 2 cups (320g) shelled raw edamame beans
- 2 cups (54g) loosely packed baby spinach
- 1/4 cup (60ml) freshly squeezed lemon juice, plus more to taste
- 3 tablespoons tahini
- 1 1/2 tablespoons finely chopped onion (yellow, white, or Vidalia is good, but not red)
- 2 cloves garlic, minced, plus more to taste
- 1/4 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes, plus more to taste
- 1 teaspoon natural salt, plus more to taste
- 2 tablespoons sesame seeds (optional)
- 1/4 cup (12g) finely chopped flat-leaf parsley (optional)
- Throw the oil, edamame, spinach, lemon juice, tahini, onion, garlic, cumin, pepper flakes, and salt into your high-speed blender or food processor and blend on high or process for about 2 minutes, until smooth and creamy. Stop the machine periodically and scrape down the sides of the container to fully incorporate the ingredients. A food processor will give the mixture a coarse consistency, which some people prefer. Tweak flavors to taste. (You may like more lemon juice, garlic, pepper flakes, or salt.) Serve topped with the sesame seeds and parsley.