Quote:
Originally Posted by aceflor
beppe, can you order here ?
amazon.de link
because they say on the site generally that you can, and that would make, even with the transport fees, a difference ! |
Thank you ace, I am still evaluating different strategies. My 39.99 Girmi (400 W) is busy whirling away. It takes 5 minutes to make a smooth smoothies. Thick.
Quote:
Originally Posted by wannabee
Oh! Broccoli smoothies. Just keep adding more apples and carrots with the more cabbage and broccoli. ALWAYS add a little raw garlic. Not only will it make you live longer, it's like a meal and a drink all in one glass. YUMM. If anyone is interested in raw juices I just published a book on the subject (I'm just an an employee) but the author would love you to have a recipe or two.
Just ask and I'll run a couple past you.
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Hi Mark, my friend from the other hemisphere. No smoothies for me to night. I am smashed flat after the finally successful fight with that bloody 2 ft grass that took advantage of my 3 weeks of absence and a high of 37 C plus the tropical rains. Not only it was tall, but also very wet. Had to scythe it with the trimmer, then cut it down to a reasonable thickness with my cheap electric mower so that now robot can fix it and make it pretty again, in a week or so. Blast. I collected about 1 cubic meter of cuttings. Now mine looks like the worst garden of the village.
To night I just had what I cooked for the girls, that is steamed red mullet fillets, steamed shrimps, creamed leeks from the other night (for me) and mashed potatoes (for them), from a box
.
To morrow I will broccoli away. My idea was to make 3 simultaneous assaults on them. All with garlic, but separately with pear, pine apple and strawberries. I will make 4, trying the apple
caroted as you suggest. And compile a report.
More than raw juices, I am interested in raw vegetables in the form of pleasant smoothies. It is so much easier to prepare them, and probably healthier also. From the garden/fridge/freezer to the belly by way of a blender. No pots, no pans, no stirring. Whirrrr, there it goes.
But Brussels sprouts are better cooked. I was interested just because I want to have as much variety as practical, both in ingredients and in flavors. I expect problems with the roots that are common in winter. I know that I can always count on spinach, carrots, fennels and white cabbage. Now let's see broccoli. Brussel sprouts are not worth the trouble.