Nomi: People get really tired, Top Theto, really fast of salads. I do, but you can take the same things that you put into a salad and throw it in the blender and do it up; it’s amazing what the addition of tomato or slice of mango or something can do to a concoction like that, and you can make yourself some delicious things fast.

Kitchen Equipment And Gadgets 1

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Kevin: What kind of blender do you use?

Nomi: There are only two great blunders, in my humble opinion, Kevin. One is the K-tech, which is the one I do recommend for several reasons. The other is the Vita-mix. They’re both fabulous blenders. I prefer the K-tech. The main reason is it’s a stronger horsepower, but there are a few others. The difference between one of these blenders and a Hamilton Beach or whatever is between a Pinto and a Rolls Royce. They’re both cars, but need I say more? In my book, for example, I assumed everybody would have a regular blender. They’re not inexpensive. To make this dish, grate the carrot, grate the parsnip, then put it in the blender. Well, one of these blenders, you throw the darn thing whole. I throw two frozen, rock-hard bananas, complete, and 45 seconds later, I eat whatever it is.

The need for electronic equipment and gadgets in the Kitchen

You can do with one of these blenders things you could never do any other way. I will take a couple of apples, cut them up, and throw them in the blender with some cinnamon; I have to baby the blender a little because there’s no liquid in there, and I can turn it into applesauce in a minute or t because people think applesauce? Raw applesauce? No, it’s straightforward and possible if you have the right equipment.

Kevin: It’s great for kids, too. I think the price comparison, you can tell me if I’m wrong or not, is if you break two or three $100 blenders, you can eventually go for the bigger one. Nomi: Well, I have taken two, probably $30 to $50 blenders, smoking, 50-year-old outside, to finish their smoking process in the air where I tried to make a date or something in it. They couldn’t handle it. I understand, Kevin, that there are plenty of people interested in this kind of food who will never be able to spend $400 on a blender.

I appreciate that, and that’s why in my DVDs, I use a regular blender. One or two hints about that: if you have an old Oster blender or can get your hands on one, which would be like a garage, sa50-year-old blenders grab it because they have the most amazing motor. Now, they don’t compare with the Vita-mix or the K-tech. But they’re still nice and strong. In my first few years, I was raw. I had an old Oster. Kevin: I think that people sometimes believe

that the only thing you can make in a blender is a frozen drink or a yogurt smoothie, and you mentioned applesauce, and then you just talked about pates. How versatile is a blender for making things? Nomi: There’s a big crossover in equipment. When I make a plate, I use a food processor because a blender needs a lot of liquid. The pate I like best is in my book,

called the Sunflower Pate, and it’s 3 cups of sprouted sunflower seeds and lemon juice because that’s a good preservative and some tahini, then some onion and scallion and different spices. I use it in the food processor. The secret to blending is it needs liquid. Food processing is for drier things. The food processor could never work with as much liquid as a blender. It would leak all over the place.

Kevin: What about Sadako? Can you explain what that is for people who don’t know?

Nomi: It’s an odd name. It’s also called a spiral slicer, and some people call it a spiralizer. Another name is a garnishing machine. I finally just said, listen, I’m confusing everyone because every time the company changed the name, I changed the name. And it’s called the Sadako. It’s now made in China. It’s just a simple plastic gimmick, but what it does is amazing. Here’s what it does that’s wonderful. It will take a vegetable, and the most commonly used

vegetable is zucchini. You put a three-inch piece of zucchini in this little thing, and you turn the handle, and what you get is pasta-shaped zucchini. It has this fascinating way of shredding it, and you get long, long strands. I’ve had three and four-foot-long strands, where I’ve had to cut them in the bowl, of angel hair-sized pasta made out of zucchini or carrot or beet or

sweet potato or parsnip. It won’t work with anything soft. Just turn like a tomato to mush, most cucumbers to mush. It has to be a good, firm vegetable, which has revolutionized the palate of raw people. You never have to eat a salad. You can set your kids down, and they can eat this spaghetti, and it’s tossed in a pesto sauce, which, I’m sure, as you know, are garlic and olive oil and lots and lots of basil.

Pine nuts, just no cheese, and it doesn’t taste any different, and then top it off with a raw marinara, and suddenly it smells like, and it tastes like, and it tastes like Italian spaghetti. The only difference is it’s not hot. This has. This little gadget has revolutionized because you’ve got to have ways of eating tasty fast food.

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