A blender makes healthy living simple– which means you’re more likely to eat healthier! Smeg has a number of stylish 50s-inspired small appliances that make creating healthy recipes a breeze. Our favorites are the Smeg slow juicer and Smeg blender. You can make great summer snacks that are stylish, delicious, and nutritious. Smeg small appliances come in a number of beautifully candy colors, including: Pastel Blue, Pastel Green, Cream, Pink, Black, Red, and Silver. The Smeg Blender is easy to use, has four speeds, and three preset functions that are all designed to make cooking simpler for you. The Smeg Slow Juicer produces perfectly strained juices time after time with its fine and coarse strainers, full liter-sized juice container, and anti-slip feet. Check out these quick healthy recipes from Smeg to see how you can use these awesome appliances:
Peach, Apricot & Cherry Juice
This recipe is incredibly simple. It only takes three ingredients and your Smeg slow juicer. The sweet and tart notes of each fruit play off of each other beautifully to create the perfect summer drink!
3 peaches
5 apricots
40 cherries
Remove the pits from the peaches, apricots, and cherries and slice them. Run all of the fruit through your Smeg Slow Juicer. Stir and pour into two glasses. Sip and enjoy!
Recipe by Italian-based food blogger Cindy Swain from italicanakitchen.com
Beet Hummus
For the hummus:
1/2 cup water
3 tablespoons extra-virgin olive oil
3 tablespoons lemon juice
1 tablespoon tahini
1/8 teaspoon salt
1 clove garlic
1 small cooked beet (100g)
1 1/2 cups (260g) cooked chickpeas
For the toppings:
Extra-virgin olive oil
Poppy seeds
Chia seeds
Pumpkin seeds
Thyme
Bread
Raw vegetables
Put all ingredients for the hummus in your Smeg blender in the order that they appear above. Blend them all on the smoothie function. Stop the blender occasionally to scrape down the sides, and if needed, add more water to arrive at the desired consistency. Taste and adjust with more lemon juice or salt.
Pour the hummus into a bowl, design a swirl with a spoon and drizzle extra-virgin olive oil on top. Add poppy seeds, chia seeds, pumpkin seeds and thyme. Serve with toasted bread, pita and/or raw vegetables.
Recipe by Italian-based food blogger Cindy Swain from italicanakitchen.com
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