011 017 099

10 Healthy stick blender recipes

Putting your stick blender to good use.
April 15, 2021 by
10 Healthy stick blender recipes
Manase Tsebe

You might want to own one after discovering what it does and how it can save your time while keeping your dishes clean while preparing delicious recipes no need to blend and keep transferring the content, you can blend straight from the pot, this is one kitchen tool that can blend sauces, soups or a latte. 

1. Whipped Cream
What you need
  • Canned coconut milk (refrigerated overnight)

  • 1 tbsp Pure maple syrup

  • ¼ tsp Pure vanilla extract

  • ⅛ tsp Sea salt

  • Kisag stick blender


  • Before getting started, make sure your coconut milk is refrigerated and chilled, overnight works best.

  • Scoop out the thick cream at the top of the can, leaving the looser coconut water for another use.

  • Add the coconut cream to any bowl of your choice, followed by maple syrup, vanilla extract, and salt.

  • With your kisag stick blender, beat on high-speed 20000RPM until the cream is fluffy and stiff ridges have formed, then serve.

2. Kisag stick blender smoothie
What you need
  • ½ cup orange juice

  • ½ cup frozen blueberries 

  • ½ cup frozen strawberries

  • ½ cup packed baby leaf spinach

  • ½ cup vanilla yogurt 

  • 2 tbsp honey

  • 2 tbsp chia seeds 

  • 2 to 3 fresh mint leaves 

  • 1 cup ice

  • Kisag stick blender

  • Big Cup


  1. Add the orange juice, blueberries, strawberries, spinach, yogurt, honey, chia seeds, mint leaves, and 1 cup of ice to the cup.

  2. Using your kisag stick blender, blend until smooth for about 1 minute. Add more orange juice if needed to thin.

  3. Pour into a glass or go cup. Garnish with berries and mint.

3. Pesto
What you need
  • 2 ½ oz fresh basil

  • ½ cup pine nuts can substitute walnuts

  • ½ cup olive oil 

  • ⅓ cup grated Parmesan cheese 

  • 2-4 cloves of garlic (depending on how strong of a garlic taste you like)

  • ½ tsp sea salt plus more to taste

  • ¼ tsp ground black pepper plus more to taste

  • Big bowl

  • Kisag stick blender


  1. Combine all the ingredients in a bowl and blend to your desired consistency.

  2. You can also blend the garlic and pine nuts together before the other ingredients to break them down a little bit more.

  3. Store in an air-tight container in the refrigerator for 5-7 days.

4. Lemon mayonnaise

What you need
  • ¼ cup white wine vinegar

  • ½  cup dry white wine

  • 3 sprigs tarragon, leaves finely minced, stems reserved separately

  • 3 sprigs chervil, leaves finely minced, stems reserved separately (optional; if not using add an extra sprig of tarragon)

  • 1 small shallot, roughly chopped

  • ½  teaspoon whole black peppercorns

  • 2 egg yolks

  • Salt

  • 1 ½ stick (12 tbsp) unsalted butter


  1. Crack the eggs into the bowl. Turn the Kisag stick blender to 2000RPM and blend for 5 seconds until the eggs are broken.

  2. Continue blending for 2 to 3 minutes adding the oil in a very slow, steady stream initially.

  3. Once the mayonnaise begins to thicken, add the remaining oil and continue blending.

  4. Season with the lemon rind, salt, pepper, and sugar.

  5. Transfer mayonnaise to a storage container or glass, you can refrigerate for up to 3 days.

5. Cucumber soup

What you need
  • 3 cups of cucumber chopped.

  •  1 Avocado

  • 1 ¼ cups of yoghurt 

  • 1 Green onion chopped

  • 1 Garlic clove minced

  • 1 tbsp dill

  • Salt or pepper for seasoning 


  1. First, remove the skin and then the seeds before chopping up your cucumbers.

  2. Peel the avocado and remove the pit. Make sure that your avocado is somewhat soft (ripe is easier to work with)

  3. With a kisag stick blender, blend together cucumber, avocado, and yogurt on 20000RPM for 15 seconds.

  4. Add the onion, garlic, and dill and blend until smooth. You can season to taste as needed.

  5. Refrigerate the soup for at least four hours before serving. Serve with additional dill as desired or add a bit of mint as well.

6. Cream of Tomato Soup 

What you need
  • 2 tbsp olive oil

  • 1 red onion, diced

  • 2 carrots, diced

  • 3 cloves garlic, minced

  • 5 vine-ripened tomatoes, diced

  • 1 tbsp tomato paste

  • 8 fresh basil leaves

  • 3 cups low sodium chicken broth* (or vegetable broth if vegan/vegetarian)

  • 2 tsp sea salt, plus more to taste

  • 1/4 tsp ground black pepper, plus more to taste

  • 3/4 cup unsweetened almond milk

  • Kisag stick blender


  1. Heat the olive oil in a large, deep stockpot over medium heat.

  2. Add onion, carrots, and salt for 8-10 minutes, until tender.

  3. Add the garlic and cook for 1 minute.

  4. Add the tomatoes, tomato paste, basil, chicken stock, salt, and pepper, and stir well.

  5. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 minutes, until the tomatoes are very tender.

  6. Using your kisag stick blender beet until pureed.

  7. Increase the heat pot and then add the almond milk and stir to combine.

  8. Season to taste with any additional salt and/or pepper

7. Blueberry Lemon Gelato

What you need
  • 2 ½  cups fresh blueberries

  • ¼  cup blueberry jam

  • ¼  cup water

  • ¼  teaspoon salt

  • ⅔  cup sugar

  • 3 large egg yolks

  • 2 cups 2 % milk

  • 3 tablespoons lemon juice

  • 1 ½  teaspoon grated lemon zest


  1. Combine blueberries, blueberry jam, water, and salt in a pan then bring to boil. Reduce heat to medium and cook for 10 minutes.  Place mixture in a blender, process until smooth.

  2. Using a kisag blender Beat the sugar and the egg yolks in a small bowl until thick and pale.

  3. Heat the milk over medium-high heat in a small saucepan until the mixture reaches 180 degrees or until tiny bubbles form around the edges of the pan, stirring frequently, make sure not to boil.

  4. Add one-third hot milk mixture to the yolk mixture, blend. Gradually add to the remaining hot milk mixture, blend with your kisag stick blender constantly.

  5. Cook over medium-low heat until the mixture coats the back of the spoon ( about 6 minutes).  Remove from heat.  Stir in blueberry mixture and cool completely.  

  6. Stir in the juice and zest.

  7. Pour mixture into the freezer can of an ice cream freezer; freeze to serve later.

8. BBQ Sauce
What you need
  • ¼  cup butter

  • 4 garlic cloves, minced

  • 1 shallot, finely chopped

  • 1- ½ cups packed brown sugar

  • 12 plum tomatoes, peeled, chopped, and drained

  • ½ cup cider vinegar

  • 3 tbsp instant coffee granules

  • 1 tbsp salt

  • 1 tbsp pepper

  • 1 tbsp adobo seasoning

  • 1 tbsp harissa chili paste

  • 1 tbsp cayenne pepper


  1. In your oven, heat butter over medium heat. Add garlic and shallot; cook and stir until softened, 5-7 minutes. Add brown sugar. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 15-17 minutes.

  2. Add remaining ingredients; simmer for 10 minutes. Remove from heat. Puree sauce using your kisag stick blender. Strain through a fine-mesh strainer. Return to pan; cook and stir until liquid is reduced by a third, 30-40 minutes.

  3. Transfer to your storage container or jar, refrigerate, Serve with grilled meats.

9. Béarnaise sauce
What you need
  • ¼ cup white wine vinegar

  • ½  cup dry white wine

  • 3 sprigs tarragon, leaves finely minced, stems reserved separately

  • 3 sprigs chervil, leaves finely minced, stems reserved separately (optional; if not using add an extra sprig of tarragon)

  • 1 small shallot, roughly chopped

    ½  teaspoon whole black peppercorns

  • 2 egg yolks

  •  Salt

  • 1 ½ stick (12 tbsp) unsalted butter


  1. Combine vinegar, wine, herb stems, shallots, and black peppercorns in a small saucepan. Bring to a simmer over medium-high heat and lower heat to maintain a gentle simmer. Cook until reduced to about 1 1/2 tablespoons of liquid, about 15 minutes. Carefully strain the liquid through a fine-mesh strainer into a small bowl, pressing on the solids with the back of a spoon to extract as much liquid as possible.

  2. Combine vinegar reduction, egg yolk, and a pinch of salt in the bottom of a cup that barely fits the head of the kisag stick blender. Melt butter in a small saucepan over high heat, blend constantly until foaming subsides. Transfer butter to a 1-cup liquid measuring cup.

  3. Place the head kisag stick blender into the bottom of the cup and turn it on. With the blender constantly running, slowly pour hot butter into the cup. It should emulsify with the egg yolk and vinegar reduction. Continue pouring until all butter is added. The sauce should be thick and creamy. If it is thin and runny, transfer to a large bowl set over a pot of barely simmering water. Blend constantly until sauce is thickened. Season to taste with salt. Whisk in chopped tarragon and chervil. 

  4. Serve immediately, or transfer to a small lidded pot and keep in a warm place for up to 1 hour before serving. Béarnaise cannot be cooled and reheated.

10. Butternut Squash Bisque
What you need
  • 3 tbsp olive oil, divided

  • 1 butternut squash

  • ½  yellow onion, diced

  • 2 carrots, diced

  • 3 cups vegetable broth

  • ½  tsp sea salt

  • ¼  tsp ground black pepper

  • ⅛  tsp ground nutmeg, plus more for garnish

  • ½  cup of full-fat coconut milk


  1. Heat oven to 350 degrees.

  2. Cut the squash in half and remove the seeds using a spoon. It's okay if some of the membranes remain (since it will be difficult to get it all out).

  3. Line a baking sheet with tin foil and place the squash, cut-side down, on the sheet. Lightly drizzle the squash with 1 tbsp. olive oil. Place in the oven and roast until you can easily insert a fork or knife into the softened flesh of the squash. Remove from the oven and allow to cool.

  4. Once cool, scoop out the flesh of the squash using a spoon and discard the skin.

  5. In a medium-sized pot, add the remaining 2 tbsp. olive oil and heat over medium-high heat. Add the onion, carrots, salt, pepper, and nutmeg and saute until the onions are tender about 8-10 minutes. Then, add the squash and cook for an additional 5 minutes.

  6. Add the vegetable broth and bring the mixture to a boil. Once boiling, reduce heat to a low-medium and simmer until the carrots are tender about 8-10 minutes.

  7. Using a Kisag stick blender puree the mixture until completely smooth. Once smooth, return the pot to medium-high heat and add the cream. Heat mixture until hot, but not to a boil.

  8. Add salt and/or pepper to taste as needed.

  9. For garnish, drizzle 1-2 tbsp. cream and a dash of nutmeg, if desired.

10 Healthy stick blender recipes
Manase Tsebe April 15, 2021
Share this post

To install this Web App in your iPhone/iPad press and then Add to Home Screen.

Added to cart