9 Best Healthy Thermomix Recipes, Everyday Basics

List of Healthy Thermomix recipes:

This post includes how to make Healthy Thermomix Recipes, and some of my favorite go-to ingredients, like a great all-round pasta sauce; homemade butter, yogurt, and Labne; and nut butter so delicious they should come with a warning label.

You can make the base recipe for many of them, then turn them into other delightful staples to store in the fridge, freezer, or pantry. It’s well worth making them up in advance for use later on. I’ve used most of these basics in recipes throughout the book, but you can swap in store-bought equivalents if you haven’t had time to whip them up.

Thermomix NAKED PASTA SAUCE

Making your own tomato sauce is a great way of putting an abundance of tomatoes to good use at the height of their season when they’re especially ripe and sweet. This sauce is the most used recipe in the book, so keeping it “naked” and simply allows you to use it in a whole variety of dishes and cuisines.

MAKES APPROXIMATELY 5 CUPS (44 FL OZ/1.25 L)
Preparation time 10 minutes
Cooking time 30 minutes
  • 3 pounds 5 ounces (1.5 kg) very ripe Roma (plum) tomatoes
  • 2 garlic cloves
  • 4 tablespoons extra virgin olive oil
  • 2 teaspoons fine sea salt
  • Raw, white, or caster (superfine) sugar, to taste

Add the maximum amount of water that can be boiled in the mixer bowl and bring to a boil for 5 minutes/215°F/speed 2, or until the water boils. Meanwhile, using a small sharp knife, score across at the top and bottom of each tomato and place them into a large heatproof bowl.
Pour the boiling water over the tomatoes so they are completely submerged, then set aside for 30 seconds, or until their skins start to split. Drain and rinse under cold running water to cool, then remove and discard the skins. If not all of the skins come off, just leave them on.

Blend the peeled tomatoes and garlic for 10 seconds/speed 5. Scrape down the sides of the bowl. Add the oil and salt. Cook for 25 minutes/215°F/speed 1. If necessary, add sugar to taste.

Pour the hot sauce into warm sterilized jars (see page 11) with airtight lids and seal. Turn the jars upside down on a heatproof surface and leave to cool.

Store the sauce in a cool, dark place for up to 3 months. Once opened, keep refrigerated for up to 1 week or freeze for up to 6 months.

MAKE AHEAD: PANTRY | FRIDGE | FREEZER
GLUTEN-FREE | NUT-FREE | PALEO | VEGAN

TIP

I use Roma tomatoes as they are meatier and have fewer seeds, but feel free to use vine-ripened if you prefer. The sweetness of the tomatoes depends on their ripeness, so you can add sugar to taste, starting with a ½ teaspoon at a time.

Thermomix PIZZA SAUCE

I’ve struggled to find a pizza sauce recipe that I really love—until now. This is the perfect balance between fresh and rich, and it’s a good one to have on hand in your pantry, fridge, or freezer. Your mixer can easily handle a quadruple batch, and that is well worth doing.

Once made, you can use this on the Cauliflower Pizza (page 123), or as the sauce for a traditional pizza using the dough recipe on page 138.

MAKES APPROXIMATELY ¾ CUP (6 FL OZ/185 ML)
Preparation time 5 minutes
Cooking time 10 minutes
  • 3/4 cup (6 oz/185 ml) Naked Pasta Sauce (opposite page) or canned chopped tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 handful fresh basil leaves (optional)

Add all of the ingredients to the mixer bowl and cook for 10 minutes/250°F/speed 1.
Spoon the hot sauce into a warm sterilized jar (see page 11) with an airtight lid and seal. Turn the jar upside down on a heatproof surface and leave to cool.

Store the sauce in a cool, dark place for up to 3 months. Once opened, keep refrigerated for up to 1 week or freeze for up to 6 months.

MAKE AHEAD: PANTRY | FRIDGE | FREEZER
GLUTEN-FREE | NUT-FREE | PALEO | VEGAN

TOMATO AND BELL PEPPER RELISHBest Healthy Thermomix Recipes Tomato

The amount of sugar in a typical store-bought relish can be off the charts. In this relish, natural sweetness (as well as goodness) comes from the bell pepper, apple, and red onion. This can be enjoyed hot or cold, and served with many different dishes as a substitute for tomato sauce.

MAKES APPROXIMATELY 1 POUND 2 OUNCES (500 G)
Preparation time 5 minutes
Cooking time 25 minutes
  • 1 red bell pepper, stem and seeds removed, roughly chopped
  • 1 apple, peeled, cored, and quartered
  • 1 red onion, peeled and quartered
  • 1 cup (9 fl oz/250 ml) Naked Pasta Sauce (page 14) or canned chopped tomatoes
  • ½ cup (4 fl oz/125 ml) maple syrup or 4 tablespoons raw, white, or caster (superfine) sugar
  • ¾ cup (6 fl oz/185 ml) red wine vinegar
  • 1½ teaspoons fine sea salt

Blend the bell pepper, apple, and onion for 6 seconds/speed 5. Scrape down the sides of the bowl.

Add all of the remaining ingredients. Cook for 25 minutes/250°F/speed 2.

Pour the hot mixture into a warm sterilized jar (see page 11) with an airtight lid and seal. Turn the jar upside down on a heatproof surface and leave to cool.
Store the relish in a cool, dark place for up to 6 months. Once opened, keep refrigerated for up to 1 month.

MAKE AHEAD: PANTRY | FRIDGE
DAIRY-FREE | GLUTEN-FREE | NUT-FREE | PALEO | VEGAN

NUTTER BUTTER

Homemade nut butter are crazy good! I like to make mine with a blend of macadamia nuts and cashews, but you can use your favorite variety or a blend, and vary the proportions here. The higher the fat content of the nuts, the creamier the result. If I’m planning to use half of the batch for Nuttertella (see right), I use cashews, macadamia nuts, and hazelnuts in a 1:1:3 ratio.

MAKES 1 POUND 2 OUNCES (500 G)
Preparation time 5 minutes
  • 3½ ounces (100 g) cashews
  • 3½ ounces (100 g) macadamia nuts
  • 10½ ounces (300 g) almonds (or skinless hazelnuts, if using to make Nuttertella)
  • ¼ teaspoon fine sea salt
  • 1 tablespoon olive oil or grapeseed oil (optional)

Blend the nuts and salt for 1 minute/speed 9. Scrape down the sides of the bowl. Blend for 1 minute/speed 7, slowly adding the oil if the mixture is too thick.

Store in an airtight container in the fridge for up to 2 weeks.

MAKE AHEAD: FRIDGE
DAIRY-FREE | GLUTEN-FREE | PALEO | VEGAN | VEGETARIAN

NUTTERTELLA: Healthy Thermomix Recipes

Nuttertella

I feel much more comfortable giving my family this spread as a substitute for the highly processed alternatives out there—it contains more nutritious nuts than refined sugar and there are no hidden nasties. Double the recipe if you would like to have more in the fridge, or if you want to make the mousse or the truffles on page 182.

MAKES 1 POUND 9 OUNCES (700 G)
Preparation time 5 minutes
  • 1¾ ounces (50 g) cashews
  • 1¾ ounces (50 g) macadamia nuts
  • 5½ ounces (150 g) skinless hazelnuts
  • Fine sea salt
  • 2 tablespoons raw cacao powder
  • 4 tablespoons maple syrup

Blend the nuts and a large pinch of sea salt for 1 minute/speed 9 until just combined. Scrape down the sides of the bowl.

Add the cacao powder and maple syrup and blend for 1 minute/speed 7, or until you have a soft paste. Take care not to overmix and split this—you want a soft homogeneous mixture.

Store in an airtight container in the fridge for up to 2 weeks.

MAKE AHEAD: FRIDGE
DAIRY-FREE | GLUTEN-FREE | PALEO | VEGAN | VEGETARIAN

CULTURED BUTTER AND REAL BUTTERMILK

For me, a generic store-bought block of butter cannot compete with the flavor of this homemade one. Adding culture to the cream in the form of yogurt not only improves the flavor but also makes it easier for your gut to digest.

MAKES APPROXIMATELY 9 OUNCES (250 G) BUTTER AND 1 CUP (9 FL OZ/250 ML) BUTTERMILK
Preparation time 10 minutes + standing time
Cooking time 2 minutes

  • 2½ cups (21 fl oz/600 ml) whipping cream
  • 3 tablespoons (2½ oz/70 g) Homemade Goat Milk Yogurt (page 26), or natural or Greek yogurt
  • 3 tablespoons fine sea salt

Add the cream and yogurt to the bowl and cook for 2 minutes/100°F/speed 2, or until the mixture reaches 100°F. Cover and leave at room temperature for 6 hours, or preferably overnight. Place in the fridge until cold.

Meanwhile, combine the salt with 2 cups (17 fl oz/500 ml) cold water in a jug and store in the fridge or freezer until very cold.

Insert the whisk attachment. Whisk the mixture for 2 to 3 minutes/speed 4 until the butter solids separate from the buttermilk. Pour the milk through a sieve into a jug. Store the milk in an airtight container in the fridge for up to 1 week.

Pour the chilled saltwater solution into the mixer bowl. Whisk for 5 seconds/speed 4. Pour the water through a sieve and discard it. Using very cold hands, gently squeeze out as much excess liquid as possible.

Shape the butter into a log or wheel, wrap up in parchment paper, and store in the fridge. Best used within 2 weeks.

MAKE AHEAD: FRIDGE
GLUTEN-FREE | NUT-FREE | VEGETARIAN

TIP

When squeezing out the buttermilk from the butter, run your hands under cold water or rub with ice cubes to ensure they are nice and cold. The more buttermilk you can squeeze out of the butter, the longer the butter will last.

NO-WORK “SOURDOUGH”

NO-WORK-SOURDOUGH

I’ve tried many different forms of this recipe over the years, and it really doesn’t get any easier than making it with my thermo device. It requires next to no work, hence the name!

If using whole wheat grains, mill them for 1 minute/speed 10 until ground. You’ll get a much denser bread but you’ll be retaining a lot of the goodness that gets lost in commercial flour-making. The dough will be very sticky and a bit thicker than a pancake when transferring to the baking sheet, but have faith! It will rise into a beautiful loaf of bread.

MAKES 1 LOAF
Preparation time 5 minutes + standing time
Cooking time 40 minutes
  • 1 pound 2 ounces (500 g) whole wheat or all-purpose flour
  • 2 teaspoons fine sea salt
  • ½ teaspoon raw, white, or caster (superfine) sugar
  • 2 teaspoons active dry yeast

Add all of the ingredients to the bowl and pour in 1¾ cups (15 fl oz/445 ml) water. Blend for 1 minute/100°F/speed 2. Transfer to a large bowl and cover with plastic wrap. Refrigerate for at least 6 hours, or preferably overnight.

Take the bowl of dough out of the fridge and leave at room temperature for 30 minutes before baking.

Meanwhile, preheat the oven to 425°F. Line a baking sheet with parchment paper. Using a spatula, carefully transfer the very sticky dough to the prepared sheet. Gently shape into a round or loaf, but don’t touch it too much. However, it lands on the sheet will be fine.

Bake for 30 to 40 minutes until the bread is golden and sounds hollow when tapped on the bottom. Set aside to cool for at least 15 minutes before slicing.

Serve with cultured butter (see opposite page).

NUT-FREE | VEGETARIAN | VEGAN

HOMEMADE GOAT MILK YOGURT

When making yogurt, it’s important to heat the milk to just below its boiling point (195°F). The heat changes the structure of the protein and gives it a better chance of setting. I like using goat’s milk for many reasons, but mostly because my family seems to respond better to goat’s milk than cow’s milk.

We also love the taste and the ease of turning that milk into goat’s cheese! Goat’s milk products are more expensive, but making your own yogurt can be a great way to save (see Notes).

MAKES 4 CUPS (35 FL OZ/1 L)
Preparation time 5 minutes + standing time
Cooking time 12 minutes
  • 4 cups (35 fl oz/1 L) plain goat’s milk (see Notes)
  • 3 tablespoons goat milk yogurt

Add the milk to the bowl and cook for 10 minutes/195°F/speed 3, or until the temperature gauge on your device reaches 195°F. Remove the lid and let the milk to cool to 115°F. This will take about 40 minutes.

Discard any skin that has formed on the top. Ladle about 1 cup (9 fl oz/250 ml) of the cooled milk into a bowl with the yogurt and mix well to combine. Add this yogurt mixture to the mixer bowl and cook for 2 minutes/speed 2 until the mixture reaches 115°F again.

Meanwhile, warm up one or two hot packs or a hot water bottle. Take out a portable food cooler and two blankets.

Pour the hot mixture into glass sterilized jar(s) (see page 11) with airtight lids, then seal. Sit the jars in the center of the blankets and place a hot pack or hot water bottle over the top of each lid. Wrap the jars up in the blankets so they are completely covered. Place in the cooler, ensuring the jars are sitting upright. Cover with the lid. Leave for 8 to 10 hours, or overnight.

Place the jars in the fridge until cold. The yogurt will keep in the fridge in sealed jars for up to 4 weeks. Once opened, use within 1 week (see Notes).

MAKE AHEAD: FRIDGE
GLUTEN-FREE | NUT-FREE | VEGETARIAN

NOTES

Once you’ve made your first batch with store-bought yogurt, you can reserve 3 tablespoons of your homemade batch to make the next one, and so on.

If you aren’t keen on goat milk, you can just use cow’s milk and make cow milk yogurt instead.

LABNE: Healthy Thermomix Recipes

Out with store-bought, processed cream cheese and in with homemade labne! My favorite alternative to cream cheese, this labne tastes so much better and is so much better for you—it has far less sodium and much more calcium than processed cream cheese.

If you’re after a similar flavor profile to cream cheese, cow’s yogurt is the best choice. That said, for the best homemade cheese or curd, goat’s labne is incredible. It’s such a versatile ingredient and so easy to make.

All of the hard work has already been done by your mixer in the yogurt- making process. This recipe is used as part of other recipes in the book, from sauces to icing, so it’s well worth the effort and yet another good trick to have up your sleeve.

MAKES APPROXIMATELY 1 CUP (9¼ OZ/260 G)
Preparation time 5 minutes + standing time
  • 1 pound 2 ounces (600 g) Homemade Goat Milk (or cow milk) Yogurt (see opposite page)
  • 1 teaspoon fine sea salt

Add the yogurt and salt to a bowl and mix until well combined. Line a large, fine-mesh sieve with cheesecloth or two layers of paper towel with enough excess overhanging to cover the surface.

Transfer the yogurt mixture to the cloth and cover the surface. Set the sieve inside a bowl or jug to collect any liquid. Chill in the fridge for 1 to 2 days depending on the desired thickness. Discard any liquid.

Store the Labne in an airtight container in the fridge for up to 1 week.

MAKE AHEAD: FRIDGE
GLUTEN-FREE | NUT-FREE | VEGETARIA

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