Hi! My name is Tess Masters, a.k.a The Blender Girl.
I am an actress, presenter, voice over artist, budding cook, enthusiastic story teller, environmental warrior, self-respecting devotee of all things green and natural, and most importantly, a champion of the miraculous blender, mixer, and food processor. These phenomenal pieces of machinery are the ultimate culinary gifts from the gods, bestowed lovingly on us to make our lives easier. So why not exploit their full potential? As a passionate whole foods cook, obsessive recipe collector and excited eater, I have constant requests for easy healthy recipes that always come attached with an all-too-familiar disclaimer: “I don’t have time to eat in a healthy way and I don’t know how to cook with those weird ingredients!” My friend Lyn always has a witty retort for people who say they can’t cook. “Can you read? Well, Cooking is reading”. This simple philosophy has always resonated with me, and I offer it up to you today as the only skill that is required in order to enjoy my gluten free vegetarian recipes.

The gluten free recipes and whole foods information I share on this recipe blog celebrate my love of whole foods and the joy of vegetarian cooking. But if I post a recipe it must satisfy some basic criteria. Food should be something that not only satiates, but nourishes us on a cellular level with nutrients that are readily available and therefore absorbed on every other level. It is important when we purchase and cook food to consider the impact on our environment. I use whole foods -- fresh fruit and vegetables, nuts and seeds, gluten free wholegrains, pulses, legumes and sprouts, natural sweeteners, and good quality unrefined fats and cold pressed oils. In other words, foods that come as close as possible to their natural state without unnecessary processing. I try to use biodynamic and organic ingredients, as well as whole foods that have been farmed and produced with fair trade practices wherever possible. I generally do not use packaged foods and mixes. However, from time to time I might recommend those gluten free foods that I find convenient but are still within the bounds of a natural state.

I have always been drawn to natural healthy food. However, it wasn’t until I was introduced to a macrobiotic diet 20 years ago by my sister-in-law, Toni Hudson from Kerekt Living, that I truly became inspired. I embraced a new way of thinking and living, and officially became bewitched by the magic of whole foods and natural medicine. It's been a journey of discovery ever since, searching for the perfect whole foods diet that was going to keep me in a state of optimum health. As a perfectionist, I was going to master the art of my own health, even if it killed me! This self-imposed crusade had me follow a vegan diet for a year, then dabble in ayurvedic principles for a while, then it was on to acid/alkaline principles and blood group strategies, various vegetarian diets, raw foods eating, and the list goes on.

Alas, no one vegetarian diet seemed able to completely fit my needs. When I met Steven Acuff about 15 years ago, it changed my life. He introduced me to the teachings of the great Weston A. Price and Sally Fallon and opened my eyes to the importance of acknowledging bio-diversity and biochemical individuality, and the concept that one diet will not work for everyone, and that you need to find your perfect blend, a blend that must remain open to changes in climate, emotion, stress and overall health. I quickly embraced the concept that “flexibility and fluidity, not rigidity” was the key to dietary success. I have learnt over the years that all of those whole foods diets have something valuable to offer, and that I can take what I like and leave the rest in order to create my own perfect blend. Steven also introduced me to The Body Ecology Diet, where Donna Gates successfully blended the best of what all of these pillars of whole foods eating had to offer in one immune-boosting diet. Then I embraced the teachings of the fabulous Boutenko family – Victoria, Sergei and Valya AKA “Raw Family.” Their raw diet and green smoothies were the next step! The last missing link came when I read The PH Miracle by Dr Robert O Young. His research on the relationship between alkalinity and health literally changed my life. I became an vegan alkalarian and have never felt better. My perfect blend to reduce the signs of less than perfect health was complete. I was on the road to optimum health and vitality, and needless to say, I have never looked back!

Anyone who knows me is aware of my passion for vegetarian food. Further still, my penchant for eating my way around the world! My family and I have lived in many countries and share a love of travelling and exploring different cultures. Is there a better way to acquaint yourself with a country than through the eyes of their stomach? My gluten free vegetarian recipes reflect my travels and diverse experiences. It is also no secret that I cannot live without my blender, or more specifically, my Vitamix. My dad always jokes that I could live without teeth! Ever since I was a child I have enjoyed anything mixed, blended or pureed. I never go anywhere without my travel blender. Yes, I have been known to short circuit many a hotel room, or be found out late at night in desperate search of an adapter that will bring my beloved blender to life in a foreign land. Yes! My name is Tess, and I am a proud blending addict. What can I say? For me, the blender is right up there with the wheel! If you are looking for the best Vitamix recipes you have come to the right place! I fell in love with my Vitamix many years ago and it is a s'blended relationship that never lets me down. My mother, on the other hand, would say her food processor tops the list of kitchen can’t-live-withouts. So needless to say, I had to include that in my vegetarian recipe blog too! Then my sister chimed in with her love of mixers, and the scope of this site widened with fabulous results. This trio of electrical, swirling perfection creates a magical cacophony in our kitchens which always leads to culinary bliss.

I come from a long line of passionate whole foods cooks. My grandma was a wonderful cook, she passed her skills onto my mother, who I credit with the majority of what I know. Throw in my Auntie Janet, a brilliant cook who taught me the importance of beautiful presentation. People take the first bite with their eyes with anything in life, but particularly with food. If something looks gorgeous, then your interest peaks, your taste buds start dancing and your mouth waters. You have a captive audience for anything you dish up. Thank you to my friends, who I have lovingly cooked with over the years. I get so much joy watching and learning in other people’s kitchens. Beth, Kris, Zoe, Mel -- I love you. Finally, thanks to the many chefs who have shared their wisdom and passion with me in the many classes I have taken all over the world. I must give special mention to Tony Chiodo, Rachel Van Den Bosch, and Kurma Dasa. I hope I can share a little of what has been so generously bestowed on me.

Make sure you check out the glossary of piggy blender terms so you don’t think I have put my brain in the blender when you read my posts!