Category Archives: Using the Thermomix

Exciting Announcements April 2014


Pear Jam_sml

I’ve got an extremely exciting newsletter this month – with a special offer from Thermomix, some interesting links and some recipes too… I hope you enjoy!

Biggest news of all?
  • Firstly that I’m soon to be the Group Leader for Ipswich – bringing cooking classes to the area as well as building a team of consultants to support the region!
  • Secondly the massive ‘bowl blade lid’ offer – half price at qualifying demos THIS MONTH ONLY! Book now 🙂
  • Lastly that the Deferred repayment/interest free offer is nearly finished… so get in quickly if you wish to take up the offer (7th April!)
If you have trouble opening the newsletter, please drop me a line and I can email it.
You can view it online…here
Please don’t hesitate to contact me with any questions, queries or if you are ready to purchase or host a demonstration.


Filed under Health and Wellbeing, Mineral Balance, Using the Thermomix

Thick, creamy rice milk

I have stumbled across a way to make my DIY rice milk quite thick and creamy… completely by fluke.

Now this may bring up nightmares from some peoples’ childhoods, but, its really not that scary…

Chokos. Yep. Those strange green vegetables (that double as a fruit?)…


Click on the picture to go to original source & find out more on chokos

How? What the?

OK so I used my Thermomix to chop up some swede and choko to add to a lamb mince bolognese the other day… and then gave it a quick rinse but used it immediately to make our standard rice milk recipe – which is a variation of Quirky Jo’s Rice and Almond milk – here.

So normally when I do Jo’s recipe, I make a double batch (I use a lot of this milk!) and instead of using cashews, I do about 2 x 90g (ie 180g total) of rice turned into flour as per instructions … as littlest miss cannot have nuts at present. For a long time I just did the suggested amount of rice plus a little, but I was finding it too runny. I also always cook it with 1L of water and then add an extra 1L as per Jo’s doubling suggestions.

Instead of being cooked for 6 minutes, I’ve been starting to do it for 7, to again just help it thicken/cream up.

The other day I made it, promptly forgot about it and was engrossed in one discussion or another online, came back to it some time later, and it was SO thick and creamy, I couldn’t believe it! It hadn’t settled out into gluggy rice flour at the bottom and watery rice milk at the top. It was thick the whole way through.

I *think* that it is because of the saponins in the choko. Anyone who has peeled a choko knows it makes your hands feel a bit funny as you peel it. It can make them actually quite dry/strangely tight skin, to the extent that hubby and I wear a glove when we are doing any more than one at a time to avoid the sap.

Today I experimented and found that the following combo worked a treat, and its now in my fridge, thick and mixed, and tastes great.

This is to make 2L:

  • 120-130gg rice turned into flour (I use a 50/50 mix of medium and long grain white rice)
  • ~60-80g rice malt syrup
  • piece of a choko (literally can be a 2-3cm piece only – use the rest in a cake, stew or casserole. It is a good source of vitamin c and takes on the flavour of whatever you cook it with! I often use about half a choko just because its some more nutrients in there…)
  • Pinch of your preferred salt
  • 1L + 1L of water
  • 2T coconut (approx 40g…. or whatever failsafe/other oil you can use – canola and rice bran oil work fine)


  1. Grind rice flour ~1.5 mins sp 9 and set aside. [I have a tub of pre-milled rice flour ready to go for all my recipes]
  2. Chop choko about Speed 6 for 2-3 seconds or until its fully chopped and on the sides of the Thermie bowl
  3. Add rice flour, salt, 1L of water, rice malt syrup and oil.
  4. Cook 70 degrees C, 7 minutes, speed 4 and then I blend for about 1 minute gradually stepping up to speed 9 (like the method used for soups/veggie stock etc).***
  5. Strain via nut bag or cheese cloth/muslin etc. If desired.
  6. Add extra 1L of water to strained mixture and refrigerate.

I have previously used a nut bag to strain the remaining rice flour off, but to be honest, there’s very little left now so I think its probably just as easy to put in a jug and store! There may be a little sediment at the end, but its so thick now its a pain to use the nutbag.

My 'take' on Quirky Jo's Rice MIlk

My ‘take’ on Quirky Jo’s Rice MIlk

 *** I have been finding in cold weather it is taking longer and sometimes even a hotter temp (80C) to get it thickening. The individual choko used can impact on it too, so I think how fresh they are may impact on it, but I don’t have any on my vine at the moment so I have no way to judge it!***

Filed under Dairy Free, Egg Free, Failsafe, Gluten Free, Nut Free, Soy Free, Using the Thermomix

Happy New Year!

Best wishes from Kristan and family - here's to an awesome 2014 for all! :-)

Best wishes from Kristan and family – here’s to an awesome 2014 for all! 🙂

The Newsletter

I’m getting in early this month so I can wish everyone a Happy New Year, but also give you as much time as possible to consider Interest Free purchase options, as well as getting in quickly to book into a Demonstration if you have been thinking about it during January.

You can read the newsletter via PDF from……….. HERE

(I will edit in the details for January promotions to this area once available)

Some thoughts on food, Thermomix’s and having survived my first food-intolerance-filled Christmas…

I can’t tell you how relieved I am to have had my Thermomix this Christmas. It has meant I could do easy meals, quickly and under pressure with hungry kids on those busy days in the lead-up to Christmas… not to mention allowing me to travel with our highly food-intolerant toddler without much of a food-fallout either.

The easy clean-up even in someone else’s kitchen was fantastic, as was the ability to make batches of goodies in advance when my older children needed food so they could stay with their grandparents for a few days between Christmas and New Year.

Gluten, dairy, soy, egg and corn free bread rolls

Gluten, dairy, soy, egg and corn free bread rolls

These bread rolls are one food I prepared for my family around Christmas – nice easy snack and gets them away from thinking of gluten filled bread!

It’s been my current project to get them more ‘normal’ … I’ve managed to get them to a fairly stable point now – they come out consistently fluffy and similar to ‘normal’ bread rolls. Big catch with them seems to be the oven temperature that you cook them at. I pre-heat the oven to 200C and generally cook there or a bit cooler, for around 15-20 minutes. If you are finding that your bread/rolls aren’t cooking through, maybe try having the oven hotter in the pre-heating stage at least. It will probably come down to experimentation with how your oven best functions.

I will update the recipe (here) with some more pictures and clarifying what I do in the coming weeks.

Enough from me for now! Best wishes for 2014, and I hope that it is everything you had hoped for, and not too many of those nasty unexpected things pop in!

Please take care in the remainder of this festive season.

– Kristan

Filed under Corn Free, Dairy Free, Egg Free, Failsafe, Gluten Free, Health and Wellbeing, Ingredient Specific Restrictions, Nut Free, Soy Free, Using the Thermomix

Useful Thermomix and other links…

I like to give a list of useful links to people who attend my Demonstrations, so I thought instead of an email which has a massive amount of information to read all in one hit, that I would create a list here, and people can more easily refer back to it down the track.

Take what information you need, when you need it!

My Newsletters

Recent newsletters can be found by clicking the following links:

  • November 2013 – click here
  • December 2013 – click here
  • January 2014 – click here

Useful general links to Thermomix-related websites

These pages have recipes, information about the Thermomix or other relevant information…

Once you have your Thermomix, these may become even more useful to you:

Favourite Recipes I use…

My family and I are on a restricted diet at present – free of additives (numbers – flavours, preservatives, colours etc) and low or moderate in most natural chemicals (salicylates, amines, glutamates). We generally are dairy and gluten free as well, though we have been using enzymes to help us to digest several food types lately with excellent success.

I often mention the recipes that I use for our family…

  • My version of a great gluten, dairy, egg, soy etc free fluffy bread – click here
  • Quirky Jo’s Rice (& Almond) milk – we omit the nuts, but its still great – click here
  • No Tomato Sauce – Thermomix version – click here
  • ‘Pear Ketchup’ – Thermomix versions – my normal recipe of choice = here, or a similar alternative, click here
  • Failsafe Hummus (uses Pear Ketchup) – click here
  • I’ve got cook books from Kersten’s Kitchen, and I love how she has transitioned her family onto a healing diet away from purely eliminating troubling foods – click here
  • I’ve just seen a new one from The Truthful Kitchen… Failsafe Waffles! These will be added to our menu soon I think…click here


Aside from my Thermomix discussions, I have been known to mention my own journey involving magnesium to improve tolerances to food for myself/my youngest daughter. Here are some useful links…

  • Details on Magnesium deficiencies symptoms and diagnosis – here
  • Got Mag – Magnesium Deficiencies 101 – click here
  • Gluten sensitivity and magnesium deficiency – click here
  • Dr Carolyn Dean – ‘The Magnesium Miracle” – click  here
  • Magnesium and pregnancy – how to help reduce morning sickness – here
  • Over 300 Enzymes Need Magnesium to Function – click here

You can get magnesium oil at a number of different suppliers, please contact me if you would like to know who I buy from (no I don’t officially stock/supply any magnesium oil at this stage, though I do keep extra bottles at my home incase anyone is needy… I just sell them at cost price to me).

I will qualify the above links with a suggestion/warning… DO NOT just go and get any old magnesium supplement… DO NOT just assume that what you are taking within something else is enough either. Have a chat with me if you like, or read the links above, they explain why.

I can make suggestions on how much oil to spray on your skin… adults and kids do vary as to how much to apply and you should go steady so that other minerals don’t get out of balance and give you a headache, tiredness etc. See this link to understand why you need to take it steady.

Mineral balance in general is an area I’m still learning on… some really useful references can be found from the following sites.

  • Copper toxicity and its relationship with our health (relevant for MANY people, not just those with food intolerances)… click here
  • Understanding allergies in relation to minerals… click here. Follow the links on that page to also learn more about hair mineral analysis… worth considering
  • Want to know where your mineral balance is at? Even those of us in Australia can use this service to test a sample of our hair and to get guidance on how to rebalance things. The solutions offered are not automatically hideously expensive and self-promoting product lines… we will be getting these done for us soon.


I’ll add more here as I find them 🙂


December 15, 2013 · 12:06 pm

November 2013 Newsletter

Customer offers from Thermomix in November 2013

Customer offers from Thermomix in November 2013

Want to know about what’s happening around Elimin-ATE in November 2013? Check this out. I’d love you to have a read and leave any feedback you may have 🙂

Got an idea for a future topic of discussion? Send me a message, ask away…

November 2013 – Vol 1 Issue 1

Filed under Failsafe, Health and Wellbeing, Uncategorized, Using the Thermomix

So you have a Thermomix… now what?

You have your shiny new ‘child’, toy or otherwise known as one of the best Kitchen Appliances you could ask for… but now what?

How do I best use it? How do I clean it? How do I remember everything I learn at my delivery session?

Well hopefully this post will help you to recall things, and you can refer to it whenever you need to!


Always transport your Thermomix so there is no pressure on the feet. Whether that’s around your kitchen, within your house or on a plane! So whether that is lying on its side, as it is when it is shipped, or in a proper Thermomix bag… remember the feet are where the scales do all their magic, so don’t drag the machine on your bench, keep the feet clean and don’t let things get tangled around them.

Speaking of cords etc around the feet… make sure the cord is unravelled and away from the machine so that it doesn’t interfere with the scales.


Which side does it need to go on, I hear you say?

If you put the butterfly to the left hand side of the highest blade for normal direction, or the right hand side of the highest blade for reverse, you will get the best results out of your butterfly!

Never go above Speed 4 when using the butterfly. Faster than this and your butterfly may sustain ‘terminal’ damage…! If you need to have the MC in place, turn it ‘upside down’ over the butterfly.

Some hints from Head Office:

In dishes like risotto, you don’t always have to use the butterfly. As you experiment, you may prefer it in some dishes, and not others!



If you want to prevent splatter from dishes you are cooking at Varoma temperature (eg jams, risottos etc where you need the MC out of the way to boil off steam)… remember to put your basket on top of the lid as its cooking. It will allow steam out but minimise splashes.



The first thing I have to say about cleaning is – let your machine do most of its cleaning itself! If you find yourself turning to a brush all the time, re-read these hints and look at some of the links below too.

Second thing worth investing in is one of the awesome Thermomix brushes – for my customers, they are quite inexpensive I can get these for you to save you postage, for anyone else reading, your consultant may also be able to provide them to you postage! They are the only brush I have had which can get in and around the blades to get hidden stuck food when you do need to resort to more than self cleaning.

So, cleaning goes something like….

1)      When you are finished cooking most dishes, return the bowl to the base and spin for a few seconds at speed 6-8. You can then scrape down the sides and get most excess off.

2)      If you have been working with a dough or sticky food, add flour to the bowl and spin again, the flour helps to stick to the excess and spin off.

3)      Really sticky/doughy dishes that are well stuck? Add water to cover the blades and set the thermie to speed 7-8 for at least 15 seconds. Repeat with fresh water if you are nearly there!

4)      For stubborn messes, cover the blades completely with water (500-600g?) set to about 5 minutes, 100 degrees and speed 4. Once finished, steadily raising the speed to 7 and doing a wash for 15 seconds, like previous step, should help to dislodge remaining food.

(Thanks to Leonie and Liz from ThermoFun and Thermosphere for some of these specifics)



Fruity treats: Got fruit that is quickly aging? Use your basket sitting on the machine or bowl + lid to measure out 300g bags of fruit to freeze! Then its ready to make sorbet, smoothies or use two and make a heavenly Fruity Dream.

Stock: When making stock out of the EDC, it suggests using 150g of salt. This is to act as a preservative and means it can last 6 months in the fridge without any trouble! Only thing is, it’ll also be extremely salty (obviously), but particularly so in the first few weeks after you make it. During this time, use half the recommended amount in recipes.

…if you are using a lot of the stock and regularly going through it, why not try 80-100g of salt instead? It will not last as long, but you can use it at the recommended ratios in recipes and if you are going to use it quite quickly anyway, it won’t make any difference that it doesn’t keep as long.

Doubling/Halving recipes: If you double a recipe, make sure you add 20% to your cooking or processing time. Conversely, if you are halving a recipe, make sure you take 20% off.

Basket: You can use the steaming basked to help strain juices, as well as preventing splatter when used on the lid for Jams etc.

Making Minced meat: remember to partially freeze meat (ideally into 3-4cm cubes?) and then follow the instructions within the EDC to make your own mined meat! You know exactly what’s in this mince, unlike much of what you buy!

Making smooth as silk soups, stocks, etc: Remember to turn the blades up slowly to the intended speed when dealing with hot liquid and one which you want a smooth texture for. If you gradually step up the speed and do it for the required time (eg a minute or so total for soups/stocks), it will be the most smooth consistency you could hope for. If you rush it, it may be lumpy, spray hot food around more than is desired and not give you the overall end product you want.

Spatula: If you position the spatula behind the lowest blade and go around the bowl, you will collect a lot of the residue quickly and easily.

MC (Measuring Cup): To keep your MC looking the same as the day you got it, insert it bottom-down for most dishes. Only invert for use with the butterfly. This saves the slight ‘haze’ look from slight abrasion that can happen inside the cup if inverted the balance of the time.



Q: I turned my butterfly yellow with turmeric… what now?

A: Wash it thoroughly and put it in the sun – this is meant to help! Otherwise, with time the yellow will fade. It shouldn’t impact on the taste of food its put in with in the mean time. If you do lots of curries, it may be worth considering buying a second butterfly for everything else?


Q: My lid smells like onion/leek/garlic… will this impact on my other dishes? How do I get rid of it?

A: The smell shouldn’t impact on most dishes, but if you are doing a particularly delicate meal, you could try one of the following. Again, if you do lots of smelly dishes, but want to avoid the need to ‘de-smell’ it for other dishes, it may be worthwhile investing in a second seal and/or lid.


Q: I accidentally put liquid into my Thermomix bowl and the blade wasn’t in place… it has leaked all over the place! WHAT DO I DO?

A: Carefully put the machine onto its back. Yes, lay it down on its back so that all liquid can drain out of the machine, away from the ‘brains’. Let it dry fully, which may be 24 hours or more, before using again.


Q: When I’m making certain dishes like sorbet, it sounds like the blades are whizzing around not doing anything. Is my Thermie broken?

A: No! It sounds like you have an air pocket forming. Great time to pull out your spatula and



Contact your consultant (or me!) and ask away. Don’t think that a question is too silly to ask, better asked so you get the most out of your machine than you sit wondering…



As I come across useful blogs or websites to help get the most out of your Thermomix, I will add them below…

Filed under Using the Thermomix