RAW Ginger Nut Pate Dumplings with Pho Broth Dipping Sauce
If you are looking for the best blender that will make hummus, nut butters, and foods that require a lot of
torque, then you might want the VitaPrep 3.
Call for Pricing
For those that want the ultimate...you might enjoy this one
These range from 1600 to demos to $10,000 depending on how much power you need.
This is 13 1/2 HP
This is a cross between a blender and a food processor. You do not need a stick to move the food around.
This works like a ultra high speed food processor.
This will do what a food processor cannot do and do things that just a blender can't do.
This is the entry level commercial grade food processor. This is much better,
in our opinion, than the residential Cuisinarts that we used to sell. There is no comparison.
This is the one to get if you are using it for more than just yourself.
If you need to use a food processor for a family and preparing lots of food this
is the one to get
We can also get the Waring models but most chefs that we have talked to prefer the Robot Coup
Although this is around $179 and is affordable, after talking to almost all the rawfood chefs I sell to, they tell me to stay away from these.
If you only need a food processor for a short time or a travel one then this is the one to get but not for every day use, based on our research.
The Basics: Food Processors
Food processors not only save an enormous amount of time for their users, but they also take over some of the most labor-intensive tasks in the kitchen, such as chopping, slicing, shredding and kneading, which were previously done mainly by hand. By automating the process, the food processor can accomplish these tasks in seconds and with greater precision.
Over the years, the original concept has been revamped and reinvented into larger and smaller versions of the machine; however the basic premise remains the same: foods are added to a work bowl, fitted with a metal blade, and processed into uniform pieces.
The biggest machines have powerful motors and large work bowl capacities ranging from 11 to 14 cups. The expanded capacity is useful for larger tasks such as chopping an entire bag of shelled walnuts, shredding a full head of cabbage, blending ingredients for a party-sized batch of guacamole, or slicing whole fruits or vegetables through an expanded feed tube. Optional accessories convert the basic machines into stand mixers, blenders or mini-choppers. Some models feature specialty discs for cutting julienne vegetables or French fry potatoes.
Mid-size food processors are still considered "full-size." However, these units cost less, save counter space and do an admirable job with smaller quantities. Models in this category are typically less powerful than larger units but provide all the functionality of a full-size processor. Their work bowl capacities range from 7 to 10 cups, but some units boost their capacity with continuous feed chute assemblies that allow sliced or shredded produce to be dispensed directly into a separate bowl.
Compact food processors are in a different class altogether. These units are much smaller than full-sized models, making them ideal for smaller tasks such as processing a single onion, a handful of herbs, or a cup of mayonnaise. These units may be small enough to tuck away inside a cabinet or deep drawer, but still offer most of the functionality of a full-size processor--chopping, slicing, shredding, kneading bread dough, etc. Work bowl capacity ranges from 4 to 6 cups.
Whether large or small, food processors share a similar set of controls, which most often consists of the basic On, Off, and Pulse options, in either a push-button, switch or electronic touchpad panel. Some units offer more sophisticated, variable-speed controls. The single-button units offer the advantage of ease of use, while the variable-control models provide added versatility.
Food processors usually carry 1- or 2-year warranties, although high-end units usually carry more impressive ones.
A food processor should suit your needs and lifestyle. If you like to spend time in the kitchen, experiment with new recipes, or frequently entertain guests, a larger machine is invaluable. If most of your cooking is in single-size portions, you may find that a compact unit satisfies your needs.
Basic tasks, such as chopping onions, making bread crumbs or pureeing vegetables can be done in almost any machine. For tough jobs like kneading dough for breads or pastas, a larger, more powerful unit is a wise investment. If you plan use the unit primarily for slicing and shredding, you should consider getting a model with a continuous feed chute, which lets you keep processing without having to stop and empty the work bowl.
Price is affected primarily by size, power and attachments. The larger units offer 600 to 800 watts of power and speed through strenuous tasks. In addition to price, factors to keep in mind are size, controls, attachments and optional accessories.
Size: Look for a machine with a work bowl that is large enough to suit your needs, while not exceeding your counter space or your budget. A 14-cup model can accommodate more than two pounds raw almonds or garbonzo beans. An 11-cup model can adequately handle 1-1/2 pounds of that. A 7-cup model can accommodate 1-1/4 pounds of that. Some units come with a second work bowl for additional versatility.
Controls: Options include push-button controls, an electronic touchpad or just a single toggle switch. Variable-speed units often have a dial or slide lever that allows you to change the speed setting to suit the task at hand. Those who have never used a processor before may want to start out with a machine that is as uncomplicated as possible. The two basic settings: "On" and "Pulse" are sufficient for accomplishing any task. Those who are more familiar with food processor techniques may appreciate the versatility of a variable-speed model. A slower start-up speed is a plus, for instance, when pureeing vegetables with a high liquid content, which tend to splash up and around the work bowl.
Attachments: Basic food processor equipment consists of a power base, a clear work bowl with feed chute, a cover and food pusher, a stainless-steel chopping blade, slicing and shredding discs, a plastic dough blade and a spatula. A big selling factor is the expanded feed tube, which has an oversize opening that is wide enough to accommodate whole apples or tomatoes for instance.
Optional accessories or "add-ons" are items that can be purchased individually to enhance the unit's performance. Typical add-ons include: extra work bowls and covers (for replacement or multiple batches), specialty discs, juicer attachments, whisk, mini-chopper, or blender carafe attachments, and more.No matter which unit you buy, be sure to read the instruction book and thoroughly familiarize yourself with the functions.
Food Processor Attachments
In a basic food processor, the attachments fit over the shaft inside the bowl. Standard attachments for a food processor are an S-shaped blade -- also known as a sabatier blade -- and shredding and slicing discs.
The sabatier blade sits at the bottom of the bowl. It consists of two small, curved blades arranged on opposite sides of a central plastic pillar that fits onto the shaft inside the bowl. The blades of the sabatier are usually made of metal, but are sometimes made of hard plastic. You may find that metal blades are preferable because they retain their sharpness longer.
The shredding and slicing discs are made of metal and sit at the top of the bowl, over the shaft. You push food down the feed tube and it contacts the disc, at which point it is grated or sliced into the bowl. The holes on the shredding and slicing discs may yield fine, medium, or coarse bits of food. You can purchase these different versions of the discs separately if they are not included with your food processor.
In addition to the standard attachments that came with your food processor, you can supplement your equipment and make your appliance more versatile by buying additional attachments.
Other common attachments include:
- A dough blade - This blade is made of plastic or metal and has straighter (less curved) paddles than the sabatier blade. You use this to make dough for bread (raw)and pizza (raw).
A julienne disc - This piece has a row of protruding, short, sharp teeth. You use this to cut food into long, thin matchsticks.
- A raw French fry disc - This is similar to the julienne disc but yields larger, fatter pieces for those that want to dehydrate potatos
- A citrus juicer - This is a dome-shaped attachment that fits on top of the shaft and turns to squeeze the juice from oranges, grapefruits, lemons, limes, etc.
- A non-citrus juicer - This purees fruits and vegetables introduced into the feed tube, collecting the pulp in the middle and straining the juice into the bottom of the bowl.
You can also find a special container to hold all of the attachments in one place, and extra work bowls, which can be handy if you are making several things in the food processor and don't want to wash out the bowl between tasks.
Also, as mentioned, some models have different-sized feed tubes and bowls that can be used with the same base. These can help you perform a range of tasks without having to buy two different appliances.
How to Use Your Food Processor
Okay, you've got a food processor with all the accessories you need. Now how do you use it?
The shredding disc quickly and efficiently grates common ingredients like raw macadamia nut cheese and carrots, and the slicing disc yields perfectly even slices of potatoes and apples in no time at all. You just push the food through the feed tube using the plunger.
Chopping, grinding and pureeing involve a little more technique. Let's illustrate this by learning how to make fresh salsa using your processor.
A Basic Salsa Recipe
You know that fresh salsa contains vegetables such as tomatosand hot chilies; it can also incorporate ingredients like scallions, garlic, and fresh coriander. You might be tempted to just throw all your ingredients into the food processor and turn it on, but you'll end up with something more like gazpacho soup than salsa.
It's better to work in stages, because the different ingredients in your salsa will have different textures: You want the chilies and garlic pureed so that their flavor is distributed evenly throughout; you want the scallions and coriander finely chopped but not pureed, so that small green pieces are visible; and you want your tomatoes in bite-sized chunks. To achieve this variation in size and texture, you're going to have to introduce the ingredients one or two at a time, processing them in turn.
Since the garlic and chilies need the most processing, let's start with them. Peel a clove of garlic, remove the stem from a hot chili, and throw them in the bottom of your food processor bowl. Then turn it on. You'll see that the garlic and chili quickly get chopped up, but if your bowl is large, you might find that they get thrown against the side, away from the blades. You will have to turn off the motor and scrape down the bowl, putting the food pieces nearer to the blades again. (Many food processors come with a small plastic spatula for this purpose.)
You will also find that adding a bit of liquid (a tablespoon of fresh lime juice, water or olive oil would be perfect for your salsa) will help ensure that food thrown against the side of the bowl drips back down to the bottom rather quickly. You'll also find that using a pulse action -- turning on the motor for one second, turning it off for one second, then turning it on again for one second -- gives the food time to drip down near the blades. Pulsing is one of the most important food-processor techniques; it allows you to keep an eye on the texture of your food to ensure that you don't over-process it.
After 10 to 15 one-second pulses, and several scrape-downs, your garlic and chilies should be pureed. Now let's add the scallion and coriander. Be sure that you wash all the vegetables well, and trim off the roots and ragged bits. Take the plunger out of the feed tube, throw in a scallion and a small handful of coriander, replace the plunger, and use five one-second pulses to chop up the greens, scraping down the sides of the bowl halfway through.
Now, the tomatoes. First, cut them in half lengthwise, then into quarters, and cut off the stem tip. Now feed the tomato chunks into the bowl through the feed tube (with the motor off), and process them with three or four one-second pulses. Voila! Easy salsa, beautifully prepared. Pour your masterpiece into a bowl, season with salt to taste, and grab some corn chips!
We do offer rawfood preparation tele-conferences by request for co-op members.
If you want to know our prices give us a call. If you are interested in joining our co-op email us for our newsletter. We give our cost to co-op members.
You can make this in with a food processor.
A blender will not give the same texture and consistancy as a food processor.
Serves 9 large portions. Can be made in a 33 x 27cm -(or similar size) lasagne dish, or made as individual portions on the plate.
1c pine nuts
2 T lemon juice
2 T nutritional yeast
2 yellow peppers
2T fresh parsley
1T fresh thyme
2t salt ½c water as needed
- Process all ingredients together adding as little of the water as possible until a fluffy consistency is achieved.
Walnut Meat Layer
1 ½c walnuts soaked 1 hour or more
1c sun-dried tomatoes, soaked for 1 hour or more
2T dark/brown miso
2t dried oregano
2t dried sage
5T nama shoyu
½t cayenne pepper
2T olive oil
1T agave nectar
1t sea salt
- Grind all ingredients in a food processor, leaving the mixture slightly chunky.
1 ½c sun dried tomatoes
2 soft dates
2 cloves garlic
2c tomato, seeded and chopped
1 ½T dried oregano
2t salt (depending on how salty your s/d toms are)
1/3c olive oil
2T lemon juice
- Process in a food processor until smooth.
2 c tightly packed basil leaves
¾c pine nuts or walnuts
½c olive oil
1 clove garlic
1T lemon juice
- Process all ingredients, leaving plenty of chunkiness!
6c torn spinach
5T dried oregano
3T olive oil
2t sea salt
- Place all ingredients in a bowl to marinade and wilt for 1 hour or longer, putting the covered bowl in a dehydrator will help this process but it’s not essential.
For the assembly
5 medium courgettes (zucchini), cut lengthwise and marinated in 2T of salt and 3T olive oil for 10 minutes.
Pinch black pepper
- Line the base of your dish with a layer of the courgette strips that slightly overlap.
- On top of this put down a layer of the walnut meat, then the cheese, then tomato sauce and finally the pesto on top. Finish this with another layer of slightly overlapping courgette strips.
- Repeat step 2 but before adding the final layer of courgette, take your wilted spinach and create an additional layer with that.
- Placing the whole dish in the fridge for several hours will firm it all up slightly which will make it easier to cut into portions.
- Garnish individual portions with black pepper and a sprig of basil.
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