If you have question with this product please contact VAVA support via

Transcription

1 If you have question with this product please contact VAVA support via

2 HOW TO USE THE ATTACHMENT Accessory Recipes type Quantity Speed Mix Time Remark Beaker smoothie with fresh fruits Max 600ml High 60s Light Puree smoothie with frozen fruits Max 600ml High 60s Recommend add 2*2*2cm frozen fruits for better taste Chopper Heavy Puree (Less liquid) Raw Ingredients Dry Ingredients Baby food Max 300ml From Low to high 90s Sauce Max 300ml From Low to high 90s Onion Max 250g Pulse times Lean Beef Max 150g Pulse times Almond Max 200g Pulse or High speed 20s Cheese Max 200g Pulse or High speed 30s Whisking Whipping cream or egg white Egg white Cream Min 2pcs- Max 4pcs Min 100ml- Max 400ml High s High 120s Recommend USE IN Deep BOWL

3 Fluffy Egg Whites Prepare 1. A large bowl, spanking clean and grease free eggs Speed Control 1. Start on slow speed until little bubbles of air forming 2. Switch to a medium speed. 3. Carry on and then finish off with a fast speed As you whip them they reach different stages: 1. Soft peaks (you can remove the whisk or beaters and a peak will form, and then droop) 2. Firm peaks (when you remove the whisk or beaters the peak that forms will keep its shape) 3. Stiff peaks (not only does the peak on the egg white surface hold, but so will the peak on the whisk or beaters when turned to peak upwards as shown above). Watch these stages carefully, because if you over-beat the egg whites the stretched protein will break and let the water in the whites out, creating a really unappetizing mix of eggs water and foam.

4 Ingredients Homemade Hummus 2 cans (15 oz each) garbanzo beans, drained and rinsed 2 tablespoons tahini 1/2 cup fresh lemon juice (about 2 lemons) 2 cloves garlic, peeled 1/4 cup water 2 tablespoons extra virgin olive oil 1 teaspoon ground cumin Pinch cayenne pepper Salt and black pepper, to taste 1 teaspoon olive oil, for garnish 1. In the bowl of a chopper add the garbanzo beans, tahini, lemon juice, garlic and water. 2. Puree mixture until slightly chunky. 3. Scrape down the sides of the bowl. Add olive oil, cumin and cayenne pepper and puree until smooth, adding additional water as necessary to create a smooth consistency. 4. Season to taste with salt and pepper. Remove mixture to a bowl and drizzle with olive oil as garnish, if desired. 5. Serve hummus with pita chips or freshly cut vegetables. Or use as a spread for sandwiches or flatbread pizzas.

5 Salsa Recipe Ingredients ½ small tomato ¼ red pepper ¼ red onion Juice of half a lime ½ tsp coriander 1 tsp lazy chilies Pinch of salt & pepper Pinch of sugar 1. Fit the blade into the Chopper attachment and add all the ingredients to the bowl 2. Fit the lid to the bowl and attach the VAVA power unit. Blend on the standard speed or speed 4 depending on the model for approximately 20 seconds stopping and scraping down if necessary until well combined. The longer you process the smoother the salsa will become. 3. Carefully remove the blade and then serve with nacho s 4. Remove the rubber mat from the chopper bowl and use as a lid for storage. Consume within 24 hours

6 Banana Flax Smoothie Ingredients ½ cup lactose-free skim milk ½ cup plain Greek yogurt 1 ½ tablespoons ground flax seeds 1 very ripe medium banana juice from ½ an orange 2 ice cubes Combine all ingredients in the beaker, blend it with the immersion blender for about 1 minutes Nutritional information calories 295, fat 2.9g, saturated Fat 0.4g, cholesterol 7mg, sodium 119 mg, carbohydrates 53.5g, sugar 34.4g, fiber 6.1g, protein 19.8g

7 Kiwifruit Green Smoothie Ingredients ½ cup apple cider or pressed apple juice 2 kiwifruits, skin removed and cut into quarters ½ avocado 3 1-inch slices frozen banana 6 mint leaves, torn Place all ingredients into the beaker and process until smooth with the immersion blender. Garnish with a kiwifruit slice and mint leaf.

8 Ingredients Potato Soup 1 tablespoon extra-virgin olive oil 2 shallots, chopped 2 cloves garlic, chopped 3 cups sweet potato, diced 2 stalks celery, diced 1 medium carrot, diced 2 tablespoons mild yellow curry powder ¾ teaspoon sea salt 4 cups water ¼ cup full-fat coconut milk 2 tablespoons cashew butter ¼ cup parsley or cilantro, chopped, for garnish Cashew-Coconut Cream ¼ cup fat-free plain Greek yogurt 1 tablespoon cashew butter 2 teaspoons full-fat coconut milk 1 to 2 teaspoons water Sweet Potato Soup with Cashew-Coconut Cream Serves add oil, shallots and garlic. Stir and cook for 5 minutes in a large pot over medium heat 2. Add sweet potato, celery and carrot, and sauté for 1 minute. 3. Stir in curry powder and salt. Add water, bring to a boil and reduce heat to low. Simmer for 20 minutes, or until vegetables are tender. 4. Remove soup from heat and cool slightly. Add coconut milk and cashew butter, stirring well to combine. 5. Puree soup in the pot with the immersion blender, or add soup to a blender to puree. To make cashew-coconut cream: 1. In a small bowl, combine yogurt, cashew butter and coconut milk. 2. Add water as needed until consistency is thick and similar to heavy cream. 3.Ladle soup into bowls, and swirl 1 tablespoon cashew-coconut cream into each bowl. Garnish with parsley or cilantro.

9 Ingredients 2 tablespoons butter 4 cups leeks, chopped 1 sweet onion, chopped 4 medium Yukon Gold potatoes, peeled and chopped 4 cups Chicken Broth 2 cups filtered water 1 teaspoon salt, or salt to taste Spring pea shoots, for garnish Leek-and-Potato Soup 1. Heat butter in large soup pot or Dutch oven until melted and foaming. 2. Add chopped leeks and onions and sauté over medium-high heat until vegetables are slightly wilted, but not browned, about 2 mins. 3. Add chopped potatoes, broth, water and salt to pot, and bring to a boil. Bring down heat to low, and simmer, covered, for 30 minutes. 4. Puree soup in the pot using an immersion blender. Or, transfer carefully in batches to a blender and combine until well blended. 5. If serving warm, ladle soup into bowls. If serving cold, chill soup in the refrigerator. 6. Top bowls of soup with fresh pea shoots.

10 Ingredients 1 tablespoon of olive oil 1/2 cup of chopped onions or shallots 2 minced garlic cloves 4 to 6 cups water, vegetable stock or chicken stock Salt and pepper to taste Additional olive oil of butter, for garnish 4 cups of fresh green peas, fresh or frozen 1 generous handful of mint Fresh Green Pea Vegetable Puree Soup 1. Sautee the onion and garlic in olive oil in heavy bottom pot until soft and translucent. 2. Add vegetables and about 3-4 cups of stock or water. Add enough liquid to cover the vegetables when cooking and keep some extra aside. 3. Cook the vegetables until soft, 15 to 20 minutes. 4. Puree the soup using the stick blender or puree in batches in a stationary blender. 5. Transfer the puree back into the pot, adjust the seasoning, add more water or stock if needed and reheat. 6. Drizzle with some extra virgin olive oil or add a couple of small pieces of butter on a plate right before serving.

11 Ingredients Olive Tapenade ½ cup green olives with pimientos ½ cup pitted Kalamata olives 1 roasted red pepper 1 clove garlic, minced ½ teaspoon oregano 1 to 2 tablespoons olive oil 1. Finely chop the two types of olives and red pepper in the chopper. 2. Place in a bowl and add minced garlic, oregano, and olive oil. 3. Stir well and serve with warm pita bread or crackers.

12 If you have question with this product please contact VAVA support via