BlendStorm Recipes

BEFORE YOU BEGIN: HOW TO PREPARE DRESSINGS AND SAUCES WITH BLENDSTORM

1. Battery level:
BlendStorm works at all battery levels, but power increases when the battery is more charged.
33% → Light to medium blending (soft fruits & liquids)
66% → Powerful blending for most smoothies, including some frozen fruits
99% → Maximum power for thick mixtures, frozen fruit or ice cubes

2. Alignment of points:

The blender only starts when the two points located on the cup and the motor base are perfectly aligned.
If the points are not aligned, the device will not function for safety reasons.

Creamy Yogurt and Herb Sauce

Mood: Fresh Light Versatile Herbal

Ingrédients

  • 200g of plain Greek yogurt
  • 1 1/2 tablespoons of fresh lemon juice
  • 1 small clove of garlic
  • 10g of fresh parsley
  • 5g of fresh chives
  • 1 tablespoon of olive oil
  • Salt and black pepper
For : ≈250 ml (4–6 servings)
Time : 5 minutes
Creamy Yogurt and Herb Sauce

Instructions

  • Charge the BlendStorm to 66% for ideal emulsion and perfect dot alignment.
  • Add the ingredients in this order: yogurt → lemon → oil → garlic → herbs → seasoning.
  • Close the lid and blend vertically for controlled emulsion.
  • Shake gently during the cycle to help the herbs loosen from the sides.
  • Allow the 40-second auto-stop cycle to complete until a homogeneous green mixture is obtained.

Benefits

  • Superior texture: the blender finely breaks down the herbs for a flavor distribution impossible by hand.
  • Nutritionally light: Greek yogurt base providing protein with little fat.
  • Versatility: ideal as a salad dressing, dip for raw vegetables or wrap filling.
  • Calories: 45 kcal

  • Fat content: 2g

  • Carbohydrates: 3g

  • Protein: 2g

✨ The Essence of the Moment

Incorporating homemade sauces into your daily routine can enhance your taste pleasure, aid digestion, and support your overall well-being. By choosing raw ingredients like tahini, avocado or yogurt, you provide good fats and essential nutrients right from the start of the meal.