I was excited to receive my copy of The Blender Girl Cookbook, as I know the author personally and have been following her experience as she wrote, edited, and shot it. Congratulations Tess!
So full disclosure, I was a little biased going in. That cuts both ways, however, as you also have your fingers crossed that it will be awesome, so you can legitimately rave about it. Otherwise, it’s like seeing your friend’s truly homely baby and searching for words. This is not a homely baby.
Layout and design:
The book is full, vibrant color, softcover, and simply stunning. You want to MOVE IN with Tess, not just make her recipes. The organization is clear and straightforward: Love Your Blender (about blenders and blending), Healthy Ideas to Blend In (add-ins and ingredients), Smoothies & Shakes, Appetizers Snacks Dips & Spreads, Salads, Soups, The Main Event (entrées), Desserts, Drinks Juices & Tonics, Condiments Sauces and Creams.
The first question that must be addressed: Do you need a high-speed blender to make these recipes? Definitely not. Fifty recipe testers tried these out worldwide, with a variety of machines, both standard and high-speed, so you can be confident that they are all yummy and will work well for you. Tess does give some great tips about pre-soaking certain ingredients to help with lower-speed blenders, although many are pre-soaked regardless.
The second question: Is it a whole book full of smoothies? No. All the recipes are gluten-free and vegan (exactly how I ate before my diagnosis of Meniere’s Disease and migraines), and she provides recipes for the entire gamut of meals, from breakfast through dinner and every type of snack in between. Tess’ wonderful personality and strong voice shine through on every page, from tastes-like-ice-cream kale smoothie to antioxidant avenger to can’t beet gut instincts.
What I liked about this book:
Beautiful images, approachable, fun tone, tons of great recipes
I wasn’t so keen on:
I wish it included the nutritional analysis, so I could see if some of the recipes that work for my migraine diet are also low enough in sodium for me
Anyone seeking to eat more healthfully, as it’s a wonderful introduction to raw and vegan foods; vegans, vegetarians, cancer patients, celiacs, gluten-free eaters
Not recommended for:
Migraine sufferers (unless you really, really know your triggers); as there is no nutritional analysis included, I can’t say whether this is suitable for low-sodium diets
A note about my cookbook reviews: In the past, I worked very hard at testing at least three recipes from each book, snapping a photo of them, and telling you about my experience. Due to my dietary limitations (extremely-low-sodium for my Meniere’s Disease and trigger-free foods for migraine relief), it is no longer possible for me to test the recipes and do them justice. I’ll continue to review cookbooks, but without the recipe testing.
Required FTC disclosure: I received one copy of this book from the publisher for the giveaway on May 30th. I purchased my review copy.
Here’s the book if you want to order your copy now.