Breville BPB500BKS, BPB600BAL, BPB620BAL, BPB625BAL Recipe Book

Nurture

via

Nature

Appliance Science & Recipes for the Boss To Go

Foreword by Heston Blumenthal

™

Welcome to

the jungle…

Tame tough smoothie ingredients and be king of the jungle

Particle size matters

Thick & creamy without the cow

Microbubbles are our secret

Increase vitamin and mineral concentration by adding juice

Don’t over dilute, add frozen fruit!

With green smoothies, start out easy and build up!

Four steps to making a healthy and more delicious green smoothie

Choose the leafy green

Select the liquid

Pimp your smoothie

Make your smoothie sing

No better time than the present

Go local, go seasonal

Homemade beats store-bought

Our favorite recipes

Tame tough smoothie ingredients and be king of the jungle.

Smoothies are a simple, delicious way to consume more nutrients. What’s more, smoothie ingredients such as fruits, vegetables and nuts contain vitamins, minerals and enzymes that combine in ways that can’t be replicated on the pharmacy shelf.

So get the most out of your day the natural way, and be creative as you play with the following tips…

Heston Blumenthal is famous for his unique culinary

of gastronomy and he was immediately consumed by vision and is considered to be one of the best chefs of his generation. He has received international acclaim for introducing the world to multi-sensory cooking and his award-winning restaurants, including internationally acclaimed, 3 Michelin starred, The Fat Duck, Bray, England, celebrates not only his multisensory approach to the dining experience, but also his relentless research into nostalgia and historic British gastronomy.

it. Although too young to work in kitchens, Blumenthal

spent the next decade teaching himself the rudiments

of French cuisine in his spare time. His research was

extensive, thorough and determined, culminating in

1995, in the opening of The Fat Duck. Within nine

years it had gained 3 Michelin stars, and has regularly

been named, Best Restaurant in the World in the

Restaurant Magazine’s 50 Best Restaurants in the

World.

Born in 1966, Blumenthal spent his childhood in Berkshire England and it was at the age of sixteen when he went on a family holiday to France that he ﬁrst visited a 3 Michelin starred restaurant in a small village in Provence. This opened him up to the world

It wasn’t long after the opening that Blumenthal

read On Food and Cooking by Harold McGee, which

prompted him to embark on a sensory journey to

explore the science of food and the impact of smell and

taste on the palate, memory and emotional wellbeing.

Today he has pushed the boundaries of a traditional

kitchen, changing the way people approach cooking

and its techniques and has created multi-sensory

cooking, ﬂavor encapsulation and food pairing.

His unending curiosity and questioning approach

cross-pollinated the worlds of gastronomy, neurological

sciences and the arts, in many cases leading to

collaborations with research centers and universities

around the world. The impact of his research has seen

him awarded multiple doctorates, an OBE by Her

Majesty the Queen for services to British Gastronomy

and a Fellowship by the Royal Society of Chemistry.

2016 will see Blumenthal named by the Royal Society

of Chemistry, one of 175 most inﬂuential scientists

of all time. He has written seven cookbooks and has

starred in several television series.

Particle size matters.

Powdered sugar grains

Single sugar grain

10 microns

Some ingredients need tough treatment to break through their tough cellulose walls and turn them into a silky smooth smoothie. In fact, particle size inﬂuences how we perceive not just the texture, but also the taste of food. The way our taste buds perceive salt, sugar, creaminess, fattiness, and aftertaste of the same ingredients, changes when we alter a food’s particle size.

500 microns

Granulated white sugar has a particle size of about

500 microns, meaning that each particle is easily

detectable to the tongue. Pure powdered sugar

(or confectioner’s sugar) has exactly the same chemical

structure, but it has been ground and sifted to an average

particle size of around 10 microns. That’s about 50 times

smaller than regular sugar. And we perceive the same

In a lab, particle size is measured in microns, where 1 micron is a millionth of a meter. In food terms, when making chocolate for instance, confectioners try to ensure that each particle size is less than 25 microns. Smaller than that, the particles aren’t detectable to the tongue, and the chocolate just doesn’t taste as creamy.

Yet in everyday cooking, you ﬁnd that some recipes focus more on the taste combinations of the individual

ingredients as two completely different things, purely

because of the change in particle size.

Texture inﬂuences the ﬂavor of many foods, and is

particularly important when blending. Blenders are

designed to mix ingredients into smaller particles,

but – as the sugar taste test shows – the size of those

particles can make a huge difference to the taste and

texture of the ﬁnished product. And when it comes to

blending, for most things, the ﬁner the result the better. ingredients, rather than on their ﬁnal texture, even though

the texture can be every bit as important to how we perceive taste.

Just to demonstrate the impact that particle size can have, here’s a simple experiment you can do at home – compare a blind taste test of granulated white sugar against powdered sugar (with no added starch).

Granulated white sugar is grainy at ﬁrst, and has a lot less

The Boss To Go™ really pulverizes ingredients, breaking

through the tough cellular walls of fresh fruit and

vegetables, nuts and leafy greens. The combination of the

powerful motor and blade system produces spectacularly

ﬁne particles, giving you the chance to create smoothies

that are truly super-smooth. In the pages that follow,

Breville has put together a tantalizing mix of recipes along

with some useful insights into how to get the most out of

your smoothies. initial taste than powdered sugar. As it dissolves it forms a

heavier, caramel kind of aftertaste. The ﬂavor of powdered sugar, on the other hand, explodes on the tongue immediately, tasting sharper, sweeter and thinner.

They taste very different, yet they are exactly the same thing – sugar – it’s just that one is ground ﬁner than the other. This shows that texture can have a dramatic impact on ﬂavor.

So get blending and enjoy!

Thick & creamy without the cow.

Milks and yogurts are the traditional way to make a creamy smoothie. But dairy and milk alternatives, like soy or nut milks, are not the only way to create a creamy texture.

If you like thick, creamy green smoothies, banana, mango or avocado will thicken and begin to emulsify when blended aggressively. Other fruits like peach, nectarine, papaya, pear or apple will also create a thicker smoothie texture.

You can even try adding soaked chia seeds, soaked cashews, or silken tofu for a thick and creamy smoothie that’s also higher in protein.

Super soft with avocado

Microbubbles are our secret.

Microbubbles

Milkshakes

The fats in dairy and plant-based milks are able to suspend air pockets to create bubbles. These tiny air bubbles can suspend aromatic ﬂavor molecules and stimulate taste buds to enhance the way we perceive taste.

Smoothies

Microbubbles are so tiny they can integrate

throughout the liquid, suspending evenly to make

smoothies taste creamier and lighter. Microbubbles

are smaller than a millimeter and look just like

thicker milk, but they create the silkiest and

But not all air bubbles are equal - the size of bubbles also affects the taste and texture of the drink. As any ﬁve year old will happily demonstrate, large bubbles are easy to create. And if you blow them with a straw, they will create large bubbles that sit on top of the drink. The result is a mouthful of air followed by a ﬂat beverage. And worst of all, the large bubbles will pop quickly so you have to

creamiest textures.

The challenge is, they’re not easy to produce

because the beverage needs to be mixed in a way

that suspends the air evenly throughout the mixture.

The Boss To Go’s high-speed Kinetix motion creates

an aggressive whipping action that circulates air

and liquid together to form a microbubble structure

throughout. drink it fast to enjoy its ﬂeeting pleasure.

Increase vitamin and mineral concentration by adding juice.

Fruits and vegetables with high dietary ﬁber, such as carrots or celery, can have a bland or bitter ﬂavor when blended, but taste superb when juiced. The reason is that juicers separate the bitter pith, leaving just the pure ﬂavorful liquid.

The Boss To Go™ has a blending action which can blend whole low to moderate ﬁber vegetables, or mix higher ﬁber ingredients with juice.

You can use fresh juice straight from a Breville Juice Fountain™ to make a fresh ‘Juicie-Smoothie’. And don’t let the fun stop there – take the leftover fresh juice and freeze it in an ice cube tray, ready for your next smoothie.

Don’t over dilute, add frozen fruit!

It’s ﬁne to add ice to smoothies when using unrefrigerated fruit, but frozen fruit is a higher nutrient alternative that means you can make smoothies with literally nothing but the goodness of fruit and veggies.

You can also use frozen fruit to boost ﬂavor because it won’t dilute the smoothie’s ﬂavor with water like ice does.

Aside from using packaged frozen berries and mangoes, which are usually just as nutritious as their fresh counterparts, try freezing fresh bananas cut in half, and pieces of melon or pineapple for later use. Just be sure they don’t clump together in the freezer by layering them on parchment paper before freezing.

With green smoothies, start out easy and build up!

Start with 30% greens

Leafy greens have distinctive ‘green ﬂavor’, which can

Hardcore smoothie drinkers use the reverse proportion, seem bitter to some people. Start with milder ﬂavored greens, like baby spinach or bok choy. Go for a ratio of 30% leafy greens to 70% fruit, and opt for sweeter fruits like ripe banana, sweet red apple, mango, and blueberries. If your green smoothie is still too ‘green’ for your taste, add an extra half banana or a couple of dates and re-blend.

As your palate becomes more comfortable with green ﬂavors, start experimenting to increase the proportion

blending 70% or more leafy greens and vegetables, and

30% or less fruit in their smoothies.

This 70/30 principle feeds the body with maximum

nutrients, with a lean, lower GI and alkalizing

green smoothie.

of leafy greens.

Build up to 70% greens over time

4 steps to make a healthy and more delicious green smoothie.

Beginner

Drinking green smoothies is an easy way to boost nutrition and health, and there are endless ﬂavor combinations you can experiment with. Remember that a green smoothie is not always colored green, but it will always contain the nutritional goodness of green leafy vegetables.

Don’t be afraid of the bitterness you may taste in a green smoothie. It is a common feature in the ﬂavor proﬁle of all leafy greens, and you can use sweet fruits

Baby Spinach

and ‘top notes’ to balance the bitterness to be just as you like. The strength of the green ﬂavor is up to you, and as you become a more advanced green smoothie drinker, your palate will adjust and you can start experimenting with the more hardcore leafy greens.

To get you started, here are the simple principles for making green smoothies.

Advanced

1. Choose the leafy green.

Spinach is a savvy green to start with because it has a mild ﬂavor and packs a nutritional punch. Begin with a handful and increase the quantity over time, up to 70% of your smoothie for maximum impact.

Kale

Hardcore

Varying your greens will nourish your body with the different nutrient proﬁles present in each leafy green. As you get used to the ﬂavors, try branching out to kale, Swiss chard, or parsley.

As you become a more advanced green smoothie connoisseur, you may want to try adding some of the stronger leafy greens like dandelion, watercress, or broccoli ﬂorets.

Watercress

Beginner

Advanced

RomaineSpinach Bok Choy Napa Cabbage

Hardcore

Swiss chard ParsleyMicrogreens

Lacinato or

Dinosaur Kale

Red Cabbage

Dandelion

Broccoli or

Broccolini Florets

Beetroot Greens

2. Select the liquid.

Cow’s milk is great in some smoothies but not others. For instance, a zesty fresh pineapple smoothie is better

complemented with a non-dairy option such as soy or rice milk. And you can make some of these non-dairy milks with the Boss To Go itself, and you know there are no additives when you’ve made it yourself.

When ﬁrst starting with green smoothies, we recommend plant-based milks including soy, rice, nut, or coconut. These fuller-bodied liquids tame the green ﬂavors and add their own naturally sweet ﬂavors.

For a milder-ﬂavored, lower calorie option, blend coconut water, green or herbal tea, or any other plant-based milk with equal parts ﬁltered water. Chilled green and herbal teas like rooibos and peppermint work superbly, too, especially when paired with fruits with delicate ﬂavors like peach, blueberries or pear.

Keep in mind fresh juices such as pomegranate, orange or cranberry when you want a more fruity smoothie proﬁle. It’s a bonus that these juices increase your

antioxidant intake too!

As a general rule, for a smooth, drinkable texture, use equal parts of leafy greens to liquid.

3. Pimp your smoothie!

There are some days when you need more energy to get through the day. Whether you need that energy for working out hard, a long day at work, or running around after children, we all want to avoid a mid-afternoon crash.

The vitamin and mineral boost in any green smoothie can be enough most days, but it helps to be knowledgeable about what more you can do for an added boost.

Here are our three of our favorite tips for pimping up your smoothie for added punch...

Antioxidants

Some foods are known to have higher concentrations of micronutrients that are thought to help prevent oxidation in the body by neutralizing ‘free-radicals’. Oxidation may be linked to inﬂammation in the body’s tissues, which can contribute to a variety of health ailments.

Foods such as goji berry, acai and chia seeds are often called ‘Superfoods’ because of their concentrations of micronutrients, such as vitamins A, C and E, carotenoids, isoﬂavonoids and minerals like copper, zinc and selenium. Maintaining a good level of these in the diet is important for good health, and may contribute to a wide range of health beneﬁts, including better digestive health and lower cholesterol.

Foods that are high in these important micronutrients are nuts, seeds, red and purple fruits, green tea and cruciferous vegetables such as kale, broccoli and bok choy, so put them on your smoothie shopping list now!

Omega-3 Fatty Acids pH and Alkalinity

Low-fat diets were trendy years ago and, unfortunately, many people still think that all dietary fats are the enemy. While some are best avoided (such as trans fats) others like omega-3 fatty acids are positively essential, especially because our bodies can’t produce them on their own.

Among many beneﬁts, omega-3 fatty acids are thought to help lower cholesterol, improve cognitive skills, prevent inﬂammatory diseases, and promote skin

Maintaining the body’s ideal pH level is thought to be important for maintaining good health, and may even help reduce the risk of high blood pressure, heart disease, diabetes and obesity. Eating too many acid forming foods, such as foods with high levels of sugar or reﬁned carbohydrates, causes the pH level in the blood to drop and become more acidic. The body has to pull alkaline rich minerals from our organs, bones and teeth to elevate and restore pH levels. This can compromise the immune system, and may make us

health. Keep an eye out for linseed, pumpkin seed and walnuts, all stellar sources of omega-3 fatty acids. These additions will also boost protein, keeping you satisﬁed for longer.

If you are looking for protein and energy boosters, other options to consider are such as raw almonds, raw cacao, acai powder, or organic protein powders.

Although the freshest ground nuts and seeds are best,

vulnerable to viruses and disease.

Eating leafy greens and cruciferous vegetables (like kale and broccolini) can increase alkalinity in the body, which is another great reason to incorporate them into your smoothie repertoire.

Lemon is the star fruit to create an internal alkaline pH balance. The alkalizing effect and high level of vitamin C is thought to boost the immune system,

you can also grind small batches in advance, and store in an air-tight container in a cool dark place for up to a week or the fridge or freezer for longer.

promote digestive health, nourish the brain and be a tonic for nerve cells.

We always recommend drinking smoothies as soon as possible to get maximum beneﬁt from vitamins and minerals. If you need to take your smoothie with you on the go, adding lemon to your mix can help prevent it from changing color or turning brown.

4. Make your smoothie sing.

Green smoothies often beneﬁt from the goodness of ripe fruit to help balance the green ﬂavors that leafy greens create. But sometimes you might want to add an extra sweet burst to create a top note and balance out stronger ﬂavors like dandelion greens.

For a sweet note, try adding dates, fresh grapes, blueberries, honey or maple syrup. There are also other sugar alternatives you can consider, like rice malt syrup stevia, coconut blossom sugar, coconut syrup, sucanat sugar or agave nectar.

There are other ways to add a top note to your green smoothie. Try a herbal addition like mint, cilantro, basil or parsley for a herbal burst. Zesty ﬂavors like ginger, lime, mint and lemon compliment many green smoothies, so try out your creativity different combinations.

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