Raw Food Equipment & Ingredients: Blender, Food Processor, Knife and Cutting Board Instruction


First, I’m going to talk about the equipment
and ingredients you need to get started. The only equipment you
need to get started is a blender, a food processor,
a knife, and a cutting board. A blender is the right
appliance for making smoothies, soups, creamy
sauces, and salad dressings. And a food processor is
what you’ll need to make chunky sauces, pâtés, and
cakes, cookies, and pie crusts. I recommend that you
store these two appliances out on the counter,
plugged in, ready to go. Don’t store appliances hidden away in
cabinets or you’ll be less likely to use them. A sturdy wood or bamboo
cutting board is best. Plastic can chip off and leach into the
food, and it can also dull your knife. You might want to use one
side of the board for fruits– –here, you have a gutter to
catch the juices of the fruit– –and the other side for vegetables to
avoid mixing flavors like mangos and onions. The most important knife you
can own is a large chef’s knife. Hold your knife by the handle up close to
the blade with your thumb on one side of the blade and your fingers on the
other side of the handle curved back. To slice, use the down
and through technique. Place the tip of your knife on
the far side of a vegetable. Or if the vegetable’s a little bit taller,
place the knife on the vegetable itself. And then slice down and through using the middle portion of the blade
to push down and forward. With your other hand, keep your fingers curved
back so that they’re safely tucked under. And you just slice down and through,
down and through, down and through. Now for an onion, because
that’s a little bit taller, to slice, I’m going to put my knife
right on the vegetable itself and then also slice down and through, pushing down and forward with
the middle portion of the blade. To mince or chop very finely, place the
tip of your knife on the far side of a pile of coarsely chopped herbs or onions. So let me coarsely chop some parsley
here so we have something to work with. And the tip of my knife is
on the far side of this pile, and I’m resting my free
hand on top of the blade, and then I’m pivoting the base of the knife
back and forth, up and down in a fan motion. And you can stop periodically
to gather your ingredients back together with
the back of your knife, and you just continue mincing until
the desired texture is achieved. And then we have minced
or finely chopped parsley. I recommend stocking your kitchen with
basic staples, such as nuts and seeds, dried fruits, herbs and
spices, and olive oil. This really saves time because that
way, each week at the grocery store, the only things you have to
get are your fresh ingredients. You can even wait in the express
line and just get ten items or less of fresh ingredients each week. As far as which fresh ingredients to
purchase, you don’t need to make a shopping list unless you want to. All of the recipes in this DVD use
basic produce items, such as bananas, avocados, oranges, apples,
tomatoes, kale, cucumber, celery, zucchini. So if you just buy a range
of basic items each week, you’ll be able to make
many different recipes.

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