Simply SuperBlending See more food thinking at sageappliances.com or colourmehealthy.sageappliances.
6 Green Smoothies It ain’t easy blending green. 12 Smoother Smoothies Microbubbles are the secret. 22 Souper Hot Let off some steam! 30 Magical Milling Don’t lose your cool. 42 Sweet Sensations No surprises inside. 48 Nutty Butters & Milks Release the goodness. 54 Get Saucy Oil and water don’t mix. Or do they? 62 Exotic Spices & Pastes Freshness is everything. 70 Double Dipping To stir or not to stir? 78 Dangerously Healthy Cocktails Shaken and stirred.
Green Smoothies Triple Green Smoothie Tropical Green Smoothie Zesty Green Smoothie Green Smoothie Blast Beetroot & Ginger Green Smoothie Pomegranate Berry Green Smoothie Green Orange & Mango Smoothie 5 6 6
Triple Green Smoothie Zesty Green Smoothie Prep 10 mins Prep 10 mins Makes 1.5L / Serves 4 Makes 1.
Green Smoothie Blast Prep 10 mins Makes 1.5L / Serves 4 1 orange, peeled, halved 1 green apple, quartered 1 Lebanese cucumber, roughly chopped 200g green seedless grapes 7 ice cubes 60g baby spinach 450ml chilled coconut water 1. Place ingredients into blender jug and secure lid. GREEN SMOOTHIE until program finishes. Prep 10 mins Serves 1 ½ orange, peeled, halved 1 green apple, chopped ½ Lebanese cucumber, chopped 100g green seedless grapes 20g baby spinach 220ml chilled coconut water 1.
Smoother Smoothies Mango, Vanilla & Chia Smoothie Raspberry, Pear & Vanilla Smoothie Superfood Shake Berry Mint Smoothie Breakfast Smoothie Cookies ‘n’ Cream Shake Summer Peach Shake Acai Beet & Berry Bowl Mango Melba Berry Mint Bowl Bircher Smoothie Bowl Green Coconut Smoothie Bowl 11 12 12
Mango, Vanilla & Chia Smoothie Superfood Shake Prep 10 mins Makes 1.5L / Serves 4 Prep 5 mins 85g blanched almonds 400g frozen blueberries 1 tablespoon raw maca powder 55g fresh young coconut flesh, chopped 800ml chilled coconut water Makes 1.5L / Serves 4 400g frozen chopped mango 200g reduced fat vanilla yoghurt 2 tablespoons chia seeds 750ml chilled milk of your choice 1. Place ingredients into blender jug and secure lid. 1. Place ingredients into blender jug and secure lid.
Breakfast Smoothie Summer Peach Shake Prep 10 mins Prep 10 mins Makes 1.5L / Serves 4 Makes 1.5L / Serves 4 60g oat bran 2 tablespoons chia seeds 8 fresh medjool dates, pitted 2 bananas, halved 800ml chilled unsweetened almond milk 200g Greek yoghurt 1 ½ tablespoon honey or maple syrup (optional) 4 large fresh peaches, quartered 500ml chilled milk 200g natural yoghurt 2 tablespoons honey 1 teaspoon ground cinnamon 6 ice cubes 1 ½ teaspoons vanilla extract 1.
Acai Beet & Berry Bowl Mango Melba Prep 10 mins Prep 15 mins Makes 1.5L / Serves 4 Makes 1.5L / Serves 4 340ml chilled coconut water 2 bananas, halved 240g frozen blueberries 240g frozen acai berry pulp 2 small beetroot, peeled, chopped 100g organic granola 1–2 tablespoons whey or vegan protein powder (optional) 350g frozen chopped mango 260g frozen raspberries 800ml chilled soy milk TO SERVE Fresh blueberries, goji berries and granola. 1. Place ingredients into blender jug and secure lid. 1.
Bircher Smoothie Bowl Prep 5 mins/ 1–2 hours soaking Makes 1.
Souper Hot Pea & Mint Soup Tom Kha Gai Roasted Tomato & Capsicum Soup with Salsa Verde Salsa Verde Thai Spiced Butternut Pumpkin Soup Speedy Tortilla Soup 21 22
Pea & Mint Soup Tom Kha Gai Prep 10 mins Prep 10 mins Makes 1.2L / Serves 4 Makes 1.2L / Serves 4 450g frozen green peas 2 green onions, roughly chopped 500ml vegetable stock, at room temperature 35g fresh mint leaves, plus extra, to serve 200ml thickened cream Salt and freshly ground pepper, to taste TO SERVE Greek style unsweetened yoghurt or sour cream. 1. Place peas in a large heatproof bowl. Cover with boiling water. Stand for 5 mins or until thawed, then drain. 2.
Roasted Tomato & Capsicum Soup with Salsa Verde Prep 10 mins / Cook 55 mins Makes 1.2L / Serves 4 6 large plum tomatoes, halved lengthwise 2 large red capsicums, seeds removed, quartered 1 red onion, quartered 3 garlic cloves, peeled 2 tablespoons olive oil 500ml vegetable stock, at room temperature 2 teaspoons tomato puree 20g basil leaves, plus extra to garnish Salt and freshly ground pepper, to taste Salsa verde, to serve 1. Preheat oven to 200°C no fan (180°C fan assisted/ Gas Mark 6).
Thai Spiced Butternut Pumpkin Soup Speedy Tortilla Soup Prep 10 mins / Cook 35 mins Prep 10 mins / Cook 15 mins Makes 1.2L / Serves 4 Makes 1.2L / Serves 4 1 tablespoon organic coconut oil 4 tablespoons Thai Red Curry Paste (see page 66) 650g butternut pumpkin, peeled, cut into 4cm pieces 700ml chicken stock 270ml coconut milk 2 teaspoons fish sauce, or more, to taste TO SERVE Thinly shredded kaffir lime leaves, chilli flakes, chopped roasted cashews. 1.
Magical Milling Gluten Free Flour Mix Gluten Free Pizza Dough Gluten Free Pasta Dough Wholewheat Bread Chocolate Chip Brown Butter Cookies Linseed, Sunflower & Almond Meal (LSA Meal) Chewy Oat, Pepitta & LSA Cookies Buttermilk Cornbread Buckwheat, Quinoa & Apple Cake 29 30
Gluten Free Pizza Dough Prep 10 mins + 45 mins rising time / Cook 20 mins Makes 1 x 26cm pizza 350g gluten free flour mix 1 tablespoon instant dried yeast 1 teaspoon sugar ¾ teaspoon salt 160ml warm water 60ml extra virgin olive oil, plus extra for drizzling Gluten Free Flour Mix STIR 10 seconds or until combined. Use tamper to help combine ingredients. 2. Pour water and oil into blender jug and secure lid. STIR 30–45 seconds. Prep 10 mins 3.
Wholewheat Bread Gluten Free Pasta Dough Prep 20 mins / Cook 10 mins Prep 10 min + 1 hour to rise / Cook 40 min. Serves 2 Makes 1 loaf 125g brown rice 125g dried chickpeas 130g tapioca flour 1½ teaspoons xanthan gum 2 eggs 1 tablespoon olive oil Pinch salt 1 – 2 tablespoons water 1. Place rice and chickpeas into blender jug and secure lid. MILL 30 seconds to 1 minute or until finely ground into flour. Reserve ¼ cup of rice flour mixture to use for dusting. 2. Place flour mixture into a bowl.
Chocolate Chip Brown Butter Cookies Prep 20 mins / Bake 10–12 mins Makes 20 cookies 200g unsalted butter, diced 100g (½cup) caster sugar 170g (1 cup) brown sugar Pinch salt 1 teaspoon vanilla extract 1 whole egg 1 egg yolk 270g (1¾ cup) plain flour ½ teaspoon bi carb soda 200g chocolate chips (milk, dark or white can be used) 1. Preheat oven to 180°C no fan (170°C fan assisted/ Gas Mark 6). Line two baking trays with non-stick baking paper. 2.
Linseed, Sunflower & Almond Meal (LSA Meal) Chewy Oat, Pepitta & LSA Cookies Prep 5 mins Prep 20 mins / Bake 20 mins Makes 460g Makes 28 cookies 240g linseeds 140g sunflower seeds 85g raw (natural) almonds 1. Place ingredients into blender jug and secure lid. MILL 15–20 seconds or until finely ground into a meal. Storage: Transfer to an airtight container. Store in the fridge for up to 3 months.
Buttermilk Cornbread Prep 5 mins / Cook 30 mins Makes 1 loaf 320g popping corn kernels 2 teaspoons baking powder ½ teaspoon bicarbonate of soda 500ml buttermilk 100g plain flour 1 teaspoon sea salt 2 eggs, lightly whisked 60g butter, melted Butter, to serve 1. Preheat oven to 200°C no fan (180°C fan assisted). Grease and line base of a 21cm x 21cm x 4cm cake pan with non-stick baking paper. 2. Place corn into blender jug and secure lid. MILL 1½– 2 minutes or until finely ground. 3.
Sweet Sensations Peach, Passionfruit & Raspberry Yoghurt Pops Chocolate Hazelnut & Banana Freeze Banana, Pecan & Honey Frozen Yoghurt Blood Orange & Rockmelon Granita Coconut, Mango & Lime Gelato Watermelon, Strawberry and Mint Sorbet Lemon Sorbet 41 42
Peach, Passionfruit & Raspberry Yoghurt Pops Chocolate Hazelnut & Banana Freeze Prep 10 mins + 6 hours to freeze Prep 5 mins + 5 hours to freeze Makes 10 Serves 6–8 700g thick vanilla yoghurt 410g canned peach slices in natural juice, drained 2 passionfruit 150g fresh or thawed frozen raspberries 1 tablespoon caster sugar 1. Place 1 cup (260g) yoghurt, peaches and pulp from passion fruit into blender jug and secure lid. PUREE 8 seconds or until smooth. 2.
Coconut, Mango & Lime Gelato Watermelon, Strawberry and Mint Sorbet Prep 10 mins Prep 10 mins Serves 6–8 Serves 6–8 600g frozen chopped mango 1 lime, peeled, halved 150ml coconut milk, chilled 150g sweetened condensed milk, chilled 20g toasted shredded coconut, cooled (optional) 300g frozen strawberries 250g seedless watermelon, peeled, chopped 2 small limes, peeled, halved 55g sugar 10 ice cubes 15g fresh mint leaves 1. Place ingredients into blender jug and secure lid. 1.
Nutty Butters & Milks Almond, Linseed & Chia Butter Chunky Pistachio & Macadamia Nut Butter Maple Pecan & Brazil Nut Butter Almond Milk Cashew Milk Soy Bean Milk 47 48
Almond, Linseed & Chia Butter Chunky Pistachio & Macadamia Nut Butter Maple Pecan & Brazil Nut Butter Prep 5 mins Prep 5 mins / Cook 10 mins Prep 10 mins / Cook 10 mins Makes 500g Makes 350g Makes 350g 450g roasted almonds 2 tablespoons linseeds 1 tablespoon chia seeds 2 tablespoons macadamia or rice bran oil 215g pistachio kernels 140g unsalted macadamia nuts 1 tablespoon macadamia or rice bran oil Pinch salt 1. Place ingredients into blender jug and secure lid. 1.
Almond Milk Prep 15 mins Makes 1L 150g raw almonds 1L chilled filtered water 1. Place almonds and filtered water into the blender jug and secure lid. MILL 30 seconds or until almost smooth. 2. Place a nut milk bag (or line a sieve with a large piece of muslin) over a large clean jug and pour nut mixture into bag. Close bag and squeeze the pulp in the bag to extract as much milk as you can. Remove bag and discard pulp. Storage: Transfer to a clean, airtight container. Store in the fridge for up to 3 days.
Get Saucy Strawberry & Raspberry Sauce Creamy Mayonnaise Homemade Spicy Barbecue Sauce Indulgent Chocolate Sauce Quick & Easy Hollandaise Buttermilk & Feta Dressing Cherry Tomato Vinaigrette Whole Orange Dijon Vinaigrette Lime & Wasabi Vinaigrette 53 54
Strawberry & Raspberry Sauce Prep 5 mins Makes 400ml 250g strawberries, trimmed 125g raspberries 55g raw caster sugar 1. Place ingredients into blender jug and secure lid or into personal blender cup and secure blade assembly. Gradually turn up to PUREE for 20 seconds or until smooth. Storage: Transfer to an airtight container and store in the fridge for up to 2 days. Tip: This sauce is delicious drizzled over yoghurt and ice cream or your favourite dessert.
Indulgent Chocolate Sauce Quick & Easy Hollandaise Prep 5 mins Prep 5 mins Makes 625ml Makes 300ml 250ml double cream 125ml water 340g dark chocolate, broken down into pieces 40g pure icing sugar 2 tablespoons hazelnut liqueur (optional) 3 egg yolks 1½ tablespoons lemon juice or white wine vinegar 1 tablespoon hot water ¾ teaspoons sea salt 250g unsalted butter, melted 1. Place ingredients into blender jug and secure lid. 1.
Buttermilk & Feta Dressing Whole Orange Dijon Vinaigrette Prep 5 mins Prep 10 mins Makes 250ml Makes 450ml 125ml buttermilk 100g feta cheese 2 tablespoons olive oil 2 tablespoons lemon juice 1 small garlic clove, peeled ½ teaspoon finely grated lemon rind Salt and freshly ground black pepper, to taste 1. Place buttermilk, feta, olive oil, lemon juice and garlic into blender jug and secure lid or into personal blender cup and secure blade assembly. BLEND 20 seconds or until smooth. 2.
Exotic Spices & Pastes Moroccan Spice Blend Jamaican Jerk Pork Ribs Slow Cooked Pulled Pork Sliders Barbecued Piri Piri Chicken Thai Red Curry Paste Red Curry Prawn Skewers Steak with 4 Herb Chimichurri 61 62
Moroccan Spice Blend Prep 10 mins Prep 20 mins plus 4 hours marinating / Cook 2 hours Makes 75g Serves 4 – 6 12 cardamom pods 4 tablespoons cumin seeds 2½ tablespoons coriander seeds 2 cinnamon sticks, halved 2 teaspoons fennel seeds ½ teaspoon whole black peppercorns ½ teaspoon whole allspice berries 2 teaspoons paprika 1½ teaspoons ground turmeric 1. Lightly crush the cardamom pods to remove seeds. Discard pods and reserve the seeds. 2.
Slow Cooked Pulled Pork Sliders Barbecued Piri Piri Chicken Prep 15 mins + 4 hours to marinate / Cook 8 hours Prep 10 mins + 4 hours to marinate / Cook 25 mins Serves 10–12 Makes 250ml of sauce / Serves 4 2kg pork shoulder, cut into 4 pieces 2 tablespoons vegetable oil Filtered water or reduced salt chicken stock, for cooking 250ml Homemade Spicy BBQ Sauce, (see page 55) Mayonnaise, baby spinach, thinly sliced dill pickles & pickled jalapeno chillies, to serve Mini brioche buns or mini burger buns, sp
Thai Red Curry Paste Prep 25 mins / Cook 5 mins Makes 425ml 22g dried long red chillies (about 6-7cm long) 4cm piece galangal or ginger, peeled, thinly sliced 2 lemongrass stems, trimmed, roughly chopped 12–14 coriander roots, scraped clean 1 teaspoon roasted shrimp paste (belacan), optional (See Tip) 10 fresh kaffir lime leaves, stems removed, thinly shredded 80ml rice bran or vegetable oil 4 Asian or red shallots, roughly chopped 12 cloves garlic, peeled 2 teaspoons salt 1.
Double Dipping Pistachio & Hazelnut Dukkah Rocket Pesto Dip Chargrilled Capsicum Hummus Spicy Cashew Dip Feta, Jalapeno & Avocado Dip Spiced Raw Carrot & Coriander Dip 69 70
Pistachio & Hazelnut Dukkah Prep 15 mins / Cook 15 mins Prep 10 mins / Cook 15 mins Prep 10 mins Makes 210g / 2 cups Makes 150g / 1 cup Makes 280g / 1 cup 100g pistachio kernels 100g hazelnuts 45g sesame seeds 2 tablespoons coriander seeds 2 tablespoons cumin seeds ½ teaspoon black peppercorns 1 teaspoon sea salt 50g pistachio kernels 50g hazelnuts 2 tablespoons sesame seeds 1 tablespoon coriander seeds 1 tablespoon cumin seeds ¼ teaspoon black peppercorns ½ teaspoon sea salt TO SERVE Sliced crusty
Chargrilled Capsicum Hummus Spicy Cashew Dip Prep 15 mins / Cook 20 mins Prep 15 mins / Cook 20 mins Prep 10 mins plus 4 hours to soak Prep 10 mins plus 4 hours to soak Makes 900g / 2 ½ cups Makes 450g / 1 O cups Makes 675g / 2½ cups Makes 350g / 1½ cups 1 large red capsicum 100ml olive oil 2 x 425g canned chickpeas, drained, rinsed 3 garlic cloves, peeled 1 lemon, juiced 2½ tablespoons tahini 1 teaspoon ground cumin Salt and freshly ground pepper, to taste 1 red capsicum 1 tablespoon olive oil 4
Feta, Jalapeno & Avocado Dip Prep 10 mins Makes 625g/ 2½cups 1 small red onion, peeled, quartered, extra for garnish 4 fresh jalapeno chillies, seeds removed 2 avocado 340g feta cheese 60ml lime juice 1 garlic clove, peeled Salt and freshly ground pepper, to taste Chopped fresh coriander leaves, to garnish TO SERVE Tortilla or tortilla chips 1. Place onion and jalapeno into blender jug and secure lid. CHOP 8 seconds or until chopped. 2. Add remaining ingredients to the blender jug and secure lid.
Dangerously Healthy Cocktails Blood Orange & Bourbon Whiskey Sour Strawberry & Pomegranate Caprioskas Watermelon Mai Tai Cucumber Jalapeno Margarita Pacific Island Punch Peach & Lime Crush Citrus & Cranberry Vodka Spritzer 77 78
Blood Orange & Bourbon Whiskey Sour Prep 15 mins Prep 10 mins Makes 1.5L Makes 700ml 12 blood oranges, halved 3 limes, peeled 300ml bourbon whiskey 80ml agave syrup or sugar syrup 12–14 drops Angostura bitters 15 ice cubes 5 blood oranges, halved 1 lime, peeled 100ml bourbon whiskey 2 tablespoons agave syrup or sugar syrup 6–8 drops Angostura bitters 10 ice cubes 1. Place blood oranges, lime, bourbon, agave syrup and bitters into blender jug and secure lid. 1.
Strawberry & Pomegranate Caprioskas Prep 10 mins Prep 10 mins Makes 1.5L Makes 1.5L 350g strawberries, hulled 8g fresh mint leaves 80g sugar 250ml vodka 800ml chilled pomegranate juice Ice cubes, to serve 1. Place strawberries, mint and sugar into blender jug and secure lid, or into personal blender cup and secure blade assembly. CHOP 2–3 seconds or until roughly chopped and combined. 2. Add vodka and pomegranate juice. Watermelon Mai Tai Prep 10 mins Makes 1.
Peach & Lime Crush Citrus & Cranberry Vodka Spritzer Prep 10 mins Prep 10 mins Prep 10 mins Prep 10 mins Makes 1.5L Makes 700ml Makes 1.
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