SharkNinja Brings You A New Kind Of Blender
by Federica Carr - Wednesday November 7, 2018 1:11 pm
Ninja introduces new Fresh Vac Technology to its popular range
SharkNinja is a relentless innovator in the housewares industry with a focus on solving consumers’ pain points, they have built a loyal following for their products which include coffee makers, blenders and vacuum cleaners.
To showcase their latest products to the press, ahead of the launch to the public, the company hosted a breakfast event at ME London in one of the suites, where one room was dedicated to the new range of blenders and one to the vacuum cleaners.
Can anyone actually get excited for a vacuum cleaner? Oh yes. We sure did and watched how quick and easy these new compact cleaners are, how light they are.
Then we moved onto the next room where the vacuum blenders, as opposed to cleaners, were being demonstrated, and were even more surprised by how the vacuum functionality has been applied to fruit and veggie juicing.
What is vacuum blending? Vacuum blending pumps oxygen out and locks vitamins in, creating smoothies which stay fresher for longer, with a smoother texture and less separation than traditional blending.
Basically, blending in a vacuum avoids the discolouration and separation of the fruit and the vegetables, which begins to happen as soon as they get mixed. Vacuum blending removes excess oxygen before the ingredients are blended, which slows down the oxidisation process, preserves nutrients and prevents air bubbles from being whipped into the final drink.
The result is a visibly brighter smoothie which stays fresher for longer, with a rich taste, smooth texture, less foam and separation.
Three new additions to Ninja’s popular range of blenders benefit from this innovative new FreshVac Technology – a NutriNinja personal blender, a 2-in-1 jug blender and personal smoothie maker, and a 3-in-1 kitchen system with includedfood processor.
fter seeing the products at the press preview morning, we were given one to road test at home. We’ve been happily juicing and can confirm the vacuum blended juices are definitely superior to a regular juice.
In fact, years ago we bought a (then) top of the range juicer which was an absolute nightmare to clean, made a mess on the kitchen counter and ended up with our local gym’s fixtures.
The Ninja is easy to clean, because it’s all in one and there is no pulp to throw away or remove dangerously from a chopping blade. The blender is super fast, very powerful and not as noisy as some.
It is very easy to use, albeit a little bulky. We only had some difficulties cleaning the edges of the cup, as the threads are quite fine and tricky to wipe or brush.
Because the Ninja blends whole fruits and vegetables but also nuts, seeds and ice, we decided to use it to make a vegan cheesecake we had attempted previously using a different blender with mixed results (very grainy texture).
The original recipe is found in Natalie Seldon’s book dedicated to nuts and seeds (called in fact The Goodness of Nuts and Seeds).
The book presents a variety of mouth watering recipes, savoury and sweet, which highlight the versatility that nuts and seeds have, as well as their nutritional powers and their health benefits.
Natalie has included a recipe for a key lime matcha pie which is a creamy, moreish cheesecake with a decadent, rich base, yet it’s made without refined sugar or dairy.
In our second attempt using the Ninja we left out the matcha, because we’re not too keen, but the overall result was fantastic. The texture of the cream was super smooth and really delicious.
Key lime matcha pie
For the base
30gr walnuts20gr almonds
50gr desiccated coconut
A good squeeze of lime juice
For the filling
100gr cashew nuts, soaked for a few hours (or even overnight)
Zest and juice of 3 limes
Zest of 1 lime and a pinch of desiccated coconut to decorate
100ml coconut cream
50ml maple syrup
Pulse the nuts in the Ninja at high speed until finely ground, then add the dates, coconut and lime juice and pulse again until sticky; if it is not sticky enough, add another date or two, and another squeeze of lime until it forms a ball.
Press the mixture into a 18cm tart tin, using a silicon paper pie case. Slightly form edges to the base, around 1cm high, around 4mm deep. Chill into the fridge for a couple of hours (or prepare the day ahead).
To make the filling cream, drain and rinse the cashew nuts then place in the Ninja with the rest of the ingredients and pulse until smooth and lump free.
Remove the tin from the fridge and pour the cream over the base, smoothing with a spatula or the back of a spoon to ensure it is evenly spread.
Garnish with the remaining lime zest and some coconut flakes. Place in the fridge for a couple of hours to let it set, then serve.
Keeps well for at least three days.