Dear Sproutman, Does the Dynablend blend soaked sesame seeds with added liquid?
Do either of the Personal 250 or 350 blenders blend sesame seeds?
I make a sesame sauce with soaked sesame seeds, miso, garlic, lemon juice and added water for the right consistency.
However, it blends it in my Vitamix, but not in my Ninja blender. The sesame seeds still come out whole.
I am looking for another blender for when we travel and for our country home. —-Ann Thompson
I like your recipe. I grind dry sesame in my Personal Blender all the time. There is a grinding blade for seeds, such as sesame, flax, hemp, and coffee beans. It also works when the seeds are pre-soaked, although it is faster when dry. It grinds more thoroughly in a low liquid environment. I prefer to add the liquid ingredients after the seeds are thoroughly ground.
I tested both sesame seeds in a dry DynaBlend blender and sesame seeds with water and lemon juice. I used the automatic pulse button for 15 seconds. The outcome was excellent! I got thoroughly ground up sesame seeds in both cases. Even on the sauce, which surprised me. My usual approach would be to add the pre-ground seeds to the sauce, but it worked anyway and it was delicious. Now I’m enjoying your sauce! Thanks!
Dear Sproutman, What do you think about the omega vert350? ––Todd Wellemeyer
I also own the Omega Vert 350. The SlowStar is a newer, better designed, version of it. It has a stronger motor and more features. The SlowStar runs at 47RPMs instead of 80 on the Vert. The SlowStar has a mincing attachment for making sherberts and nut butters and preparing vegetables. The 350 does not do any of that. And the SlowStar has a stronger 200 watt motor which is helpful because both these machines can get clogged and stopped by an oversized carrot. Since both these units are in the same price range, it’s a no-brainer to go with the SlowStar.
Dear Sproutman, If we already have a fast speed juicer, what should or shouldn’t we do with it, to get the most nutrition out of it? Also, how important is the speed of a blender, because it seems that you’re happy to recommend fast speed blenders but not juicers, right? Thanks, Steve Oxlade
In both blenders and juicers, I recommend low speeds. Blenders can be dialed down to slower speeds and can be run for short intervals to minimize oxidation. They also have a pulse feature which helps minimize the amount of time it spends at the high speeds.
In general, high speeds create friction and oxidation which destroys freshly exposed nutrients. Many of us are investing in high quality organic foods because we want that nutrition. And we want that nutrition to make it into our bloodstream. If we’re against processed foods, then we should also be against over-processing it ourselves in our kitchens.
Of course, it’s always difficult if we already own a kitchen appliance that is less than ideal. Your juicer cannot be re-gigged to slow it down. So it becomes a personal decision on whether you choose to upgrade. Older appliances can be passed on to others or sold on the used market. I’ll leave that up to you. From one perspective, any juicer is better than no juicer. But I view these machines as partners in my quest for optimum health. Since I am willing to invest in the highest quality organic food, I also am willing to invest in the diligent preparation of my food using the highest quality appliances.