10 Healthy stick blender recipes

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

Method

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

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

Method 

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.

• 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

Method

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

Method 

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.

• 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

Method

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.