The food processor is the most magical kitchen devices that could perform some tedious tasks in the speed of light! It is capable of delivering perfectly chopped nuts, fruits, and vegetables; blending ingredients; making the perfect purees, smoothies, shakes, or dips; kneading dough; mincing meat; and cutting vegetables whether be it slicing, grating, or chopping. You can put your food processor to good use by making some tasty and nutritious food. Here are some nutritious food processor recipes for you:
For making this soup begin with heating two tablespoons olive oil in a large pot. Add one minced onion and two stalks minced celery and cook for ten minutes on medium flame. You can use your food processor for mincing these vegetables. Next, add one lb sliced asparagus, one teaspoon salt, two bay leaves, and half teaspoon white pepper. Saute for three minutes and then add six cups of vegetable stock and let it boil. Lower the flame and let it simmer for another five minutes. Then stop cooking and let the soup cool at room temperature. Next blend it in the best food processor for 2017 with two tablespoons of lemon juice and two medium avocados until a creamy texture is achieved. You can serve the soup chilled as well!
Farro, Tomatoes, and Herbs Salad
Begin with mixing four cups of water, 1 ½ cups farro, and two teaspoons of salt in a saucepan and boil it on high heat. Let it simmer over low flame with the lid on until the farro is soft. Next drain it and allow it to cool. Add one pound tomatoes, half sweet onion, quarter cup chives, and quarter cup parsley leaves to your food processor and chop them. Add these to farro and mix. In another bowl make the vinaigrette by whisking one minced garlic clove, two tablespoons vinegar, salt and pepper to taste, and quarter cup olive oil. Add this to the salad and mix. Your salad is ready to serve!
Grate two zucchinis in your food processor so that they form spiralized noodles. Next heat a skillet over medium flame and add one tablespoon extra virgin olive oil and the zucchini noodles. Sauté for a minute and then add pepper to taste, quarter teaspoon garlic powder, and quarter teaspoon garlic salt. Cook until the noodles are soft yet slightly crunchy. Serve with some cheese!
Cashew Cream and Chocolate Cupcakes
Prepare the chocolate base by melting a cup of raw cacao butter and then mixing a cup of raw cacao powder, one tablespoon vanilla bean powder, and 1/3 cup agave nectar to it. Whisk until a smooth mixture is formed. Pour the mixture in silicone cupcake molds and freeze them for thirty minutes. Next make the cashew cream by combining one cup raw soaked cashews, half cup melted coconut oil, half cup water, quarter cup agave nectar, a teaspoon of vanilla bean powder, and Himalayan salt to taste in the food processor. Pulse until smooth. Pour the cashew cream over the chocolate base and freeze again for four hours. Serve the chilled cupcakes!
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