I thought I was pretty sorted in the kitchen appliance department until I made my first few recipes in the Greenis® smart power blender. I ground whole raw almonds into flour, effortlessly churned roasted cashews into butter and whipped together the smoothest smoothie I have ever encountered. The Greenis® is one of the most powerful domestic blenders on the planet and I can’t imagine my life without it now.

I made a video doing all of the above to show you.

I had attempted to make cashew nut butter in the past. It’s a thing of delicious unctuous beauty, and had failed. With the Greenis® you simply roast the nuts off for a few minutes and allow the machine to do the rest. The commercial grade Japanese stainless steel blades are totally up for this tough task. I even made almond butter (my new favourite thing) using raw almonds and no oil. It actually worked. Admittedly it’s a much rougher texture than nut butter made with peeled and roasted nuts, but it’s still delicious and so very healthy.

How to make cashew nut butter in a Greenis smart power blender

I blitzed up a frozen pink grapefruit and lime cocktail to make a granita, which can just as easily be churned into sorbet. It was so refreshing. Making a healthy smoothie with frozen mango, banana and blueberries was positively child play for this beast.

Mango, banana & berry smoothie

The Greenis® comes in either black or white and has a digital control panel which makes things very easy. You can use the 6 pre-loaded programmes or control the time and blade speed yourself. There is even an option to create and save your own precise blending programmes.

The 2 Litre Tritan Jug is 100% BPA free and super durable. Apparently you can drive a car over it and it wont break. It’s easy to clean too. Simply pour a small amount of hot soapy water into the jug and run it on a high-speed cycle for 30 seconds then rinse.

The Greenis smart power blender

I can’t wait to get baking with all the nut and grain flours I will be making, and already dreaming about the soups I’ll be having this winter.

If you follow me on Instagram stories you may  have seen I posted about the incredible hummus I made. I cant wait to share that with you soon.

You can buy the Greenis® on Takealot.

 

For the cashew nut butter recipe I kept it neutral because I wan to use it in a few savoury recipes. Think satay sauce. Adding vanilla and other spices could be wonderful too. 

Cashew nut butter

500gms raw cashew nuts 

Pre heat the oven to 180C / 350F and spread the nuts evenly on a large baking sheet.

Dry roast the nuts for 12 – 15 minutes until golden brown giving the pan a shake around half way through. Rotate the tray to if you have a hot patch in your oven. 

Add the nuts directly to the jug of the Greenis smart power blender and either use the sauce program, or set the timer yourself and the blade power to maximum. Churn until you have the desired consistency, using the tamper to push down on th nuts to ensure even circulation. (in case you were wondering, the tamper doesn’t reach to the blade level so you have no risk of a kitchen disaster with it).

After you have scraped out all the cashew nut butter, add about 100ml of hot water and a dash of dishwashing liquid to the bowl and run the machine on high-speed for about 30 seconds to clean.

Recipe suggestion:

Spread the cashe nut butter on whole grain toast and top with sliced bananas and a dizzle honey. 

Almond flour

500gms whole raw almonds

Whizz the almonds through the Greenis smart power blander briefly until you have a flour consistency. Be careful to not over churn this as it can start turning into almond butter. 

Mango, banana & berry smoothie with cashew nut butter

  • 1 fresh or frozen mango that has been diced
  • 1 fresh or frozen banana, sliced
  • 1 cup frozen berries of your choice (blueberries and strawberries work well)
  • 1 cup full fat Greek yoghurt
  • 1 cup skim milk
  • 1 Tbsp cashew nut butter (or peanut butter)
  • 1 Tbs flaxseed flour (you make this by grinding flax seeds up)

Put all of the ingredients into the jug of the Greenis smart power blender adding the  liquids first and either set it to the smoothie program, or set the timer yourself and the blade power to medium. Churn until you have the desired consistency using the tamper to push down on the mixture to ensure even circulation.

*PS add honey or maple syryp if you want to sweeten this.

Mango, banana & berry smoothie with cashew nut butter

Pink grapefruit granita

  • 600ml freshly squeezed or high quality store-bought pink grapefruit juice 
  • 3/4 cup water
  • 1/4 cup freshly squeezed lime juice (about 2 limes)
  • 1/3 cup sugar
  • 30ml reposado tequila (optional) to make this into a Paloma granita

Add all the ingredients except the tequila to a medium pot and bring to the boil. Stir to dissolve the sugar. Remove from the heat.

Freeze in one or two small trays/ dishes with sides.

Break the frozen juice blend into shards and add it to the jug of the Greenis smart power blender and either set it to the smoothie program, or set the timer yourself and the blade power to medium. Churn until you have the desired consistency using the tamper to push down  the mixture to ensure even circulation.

Pink grapefruit granita

*This post is proudly sponsored by Greenis® smart power blender

 

 

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3 Comments

  1. Good to hear there’s a machine available that can do the job. I’ve burnt out four processors already making nut butters and nice cream. The texture looks on the cashew butter looks superb!

  2. Sam

    Oh my word Di, 4! Yes I was pretty gobsmacked how quickly it makes it. Matter of minutes. When making almond flour, I had to be very quick because its starts turning to butter quickly.

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