Baked Apple Cider Smoothie
1 large baked apple, peeled, seeded, and cored
1/4 C. unsweetened apple cider
1/4 C. kefir
1 small pear, peeled, seeded, cored, and chunked, about 3/4 cup
2 T. protein powder
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. clove
3 ice cubes
Add to blender and liquify.
Caramelized Garlic and Onion Bisque
2 T. salted butter
2 T. extra-virgin olive oil
1 C. garlic cloves, peeled
8 C. onions—a mixture of reds, yellows, whites, shallots, and leeks— thinly sliced
1 1/2 C. yellow potatoes, peeled and chopped into 1/2-inch cubes
1/4 C. sherry
1 T. dried rosemary, crumbled
6 C. chicken or vegetable broth
1/2 C. whipping cream
1/2 C. sour cream
Salt
Freshly ground pepper
In a dutch oven, melt butter with oil over low heat. Add onions and garlic, stirring occasionally for 35–40 minutes or until golden brown. Stir in potatoes, sherry, and rosemary; cook for 2 minutes. Add broth to the mixture and bring to a boil. Reduce heat and simmer, uncovered, until potatoes are tender, about 20 minutes. Puree mixture in batches in a blender and pour back into dutch oven. Over medium heat, return to a simmer. Stir in whipping cream and sour cream and cook for 1–2 minutes longer, being careful not to let the soup boil. Season with salt and pepper to taste. Serve immediately. Note: For garnish, use crispy onions, rosemary, or edible flowers.
Anything Green Pesto
5 C. tightly packed wilted greens or herbs*
¼ C. finely grated Parmesan cheese
½ C. nuts or seeds (pine nuts, walnuts, pumpkin seeds)
1 small clove garlic, smashed
1½ C. neutral vegetable oil
Salt to taste
*(basil, arugula, spinach, radish tops, parsley, etc.)
Bring a medium pot of well-salted water to a boil. Blanch the greens for 30 seconds. Strain, then plunge into a bowl of iced water to chill. Remove the greens from the ice bath and squeeze as much water out of them as possible. Place into the blender with the remaining ingredients and purée until smooth. Season with a little salt.
Cucumber Sass
A simple chilled soup that’s refreshing at the height of summer. Experiment with your favorite herbs and toppings; adding spice gives this a nice kick.
2 lbs. cucumbers, peeled
½ small onion
¼ C. fresh dill
2 T. fresh lemon juice
2 tsp. sea salt
Yogurt, hot sauce (Fab Ferments Sass), and good olive oil (optional), for serving
Coarsely chop cucumbers and onion and place in the container of a food processor or blender. Add dill, lemon juice, and salt. Blend until well mixed and liquefied. Pour soup into a jar and refrigerate for at least 1 hour to blend flavors, or overnight. Soup will keep for 2–3 days in the refrigerator. Garnish as desired and serve.
Cucumber Yogurt Soup with Lime and Chili
1 large English cucumber, approximately 12 oz/350 grams
1 C. Greek Yogurt, full fat preferable
1+ T. fresh Lime Juice
1 T. plus 1 tsp rice vinegar
¼ tsp. sesame oil, plus more for garnish
1 tsp. (caster) sugar
1-2 T. cilantro, rough chopped or torn
¼ C. (handful) flat leaf parsley, rough chopped or torn
Sea salt, to taste
Fresh ground pepper, to taste
For garnish:
Sambal Oelek (chili sauce)
Sesame oil
Sesame seeds
Cilantro leaves
Lime wedge
(Crispy garlic slices or shallots)
-for optimal blending, place liquids in carafe first
Slice cucumber lengthwise, and using a spoon, gently scoop out seeds (see image below). Roughly chop. Place yogurt in carafe followed by lime juice, sesame oil, rice vinegar, sugar, sea salt, fresh ground pepper, chopped cilantro and parsley and finely, chopped cucumber. Blend on low, slowly increasing to a medium high speed and blend until creamy smooth. Transfer to an airtight container and refrigerate for 3 hours or overnight. Garnish and serve!
Blender Orange-Lemon Cake
1/2 C. oil avocado oil or any
1/2 C. sugar
2 eggs
1 tsp. pure vanilla extract
1 ½ tsp. baking powder
zest of one large orange T.
1 T. fresh lemon juice
1 C. all-purpose flour 120 grams
juice of one large orange
Pre-heat oven to 350F. Add the oil, sugar, eggs, and vanilla to a blender and blend for 30 seconds. Pour it into a bowl and mix in the orange zest, lemon juice and baking powder. Add 1/2 of your flour and mix and then the other 1/2 of the flour + the juice of one orange. Mix and pour into a loaf tin sprayed with oil spray and lined with parchment paper. Bake at 350F for 25-30 minutes (depending on the oven) or until a toothpick comes out clean. Enjoy
Blender Banana Bread
Ingredients should be room temperature.
190 g (1½ C.) All purpose flour
1 tsp. Baking soda
1/2 tsp. Salt
3/4 C. Sugar
3/4 stick Melted butter or ½ C. Oil
2 Eggs
2 Large ripe bananas
1 tsp. Vanilla
5 oz. Greek yogurt
Any other mix-ins of your choice: chocolate chips, nuts etc.
Into a large blender (it’s important you use a large blender because the large volume of batter in this recipe) add in this exact order: two large bananas, yogurt, melted butter, vanilla, and two eggs. Blend on high for about 10 – 15 seconds. We’re looking for a smooth liquid batter. Add the sugar, sifted flour, baking soda and pinch of salt and blend again, JUST for 8-10 seconds tops! If your flour mixture isn’t fully combined with the batter, unplug your blender and just take a spatula and finish mixing it by hand. If you over-blend the batter, your banana bread will have gluey streaks. It will still be fine to eat but to avoid that, finish mixing the batter by hand. Remember to scrape the bottom and sides of your blender jug. Pour the batter into an 8 inch (20 cm) loaf pan greased and lined with parchment paper, and bake in a preheated oven at 170 °C (340 °F) for about 50 – 60 minutes. If the banana bread starts to darken too much, you can cover it with some foil (see the video). Allow the banana bread to cool for 10 minutes in the pan, then remove it from the pan using the parchment paper and allow to cool completely. Store cooled banana bread in an airtight container or zip lock bag at room temperature for about 3 days.
Blender White Bread
3 1/2 C. all-purpose flour, divided
1 (1/4 oz) package active dry yeast
1 C. milk
1/4 C. shortening
2 T. granulated sugar
1 tsp. salt
1 egg
Pour 1 1/2 C. flour and the yeast into a blender. Cover and pulse until thoroughly mixed. In a small saucepan over low heat combine the milk, shortening, sugar, and salt. Stir until shortening is melted. Remove from heat and cool until it is just barely warm to the touch. Pour shortening mixture into the blender along with the flour mixture. Add the egg and blend using the lowest setting until mixed. Transfer blended mixture to a large bowl and add just enough of the remaining flour to produce a reasonably stiff dough mixture. Cover bowl with towel and let dough rise for about 45 minutes or until dough is doubled in size. Punch down the dough while inside the bowl and then transfer dough to a lightly floured surface and allow the dough to rest for 5 minutes. Grease a 9 x 5-inch loaf pan. Shape dough into a loaf and transfer greased loaf pan. Sit aside and let rise for an additional 35 to 45 minutes, or until the dough has once again doubled in size. Preheat oven to 375°F and bake for 40 to 45 minutes or until the bread turns a deep, golden brown in color. Remove from oven; let cool at room temperature, then slice and enjoy.
Baked Rigatoni with Fresh Tomato Sauce
9 medium (1 kg) roma tomatoes
½ small (60 g) small onion, peeled
1½ small (125 g) carrots, peeled, halved
3 Tablespoons (45 g) tomato paste
1 small garlic clove, peeled
¾ teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon fresh lemon juice
1 teaspoon brown sugar
½ teaspoon salt, optional
1 pound (454 g) pasta, rigatoni or ziti, dried
2 cups (225 g) Mozzarella cheese, shredded, or provolone
Preheat oven to 450 degrees F. Place tomatoes, onions, carrots, tomato paste, garlic, oregano, basil, fresh lemon juice, brown sugar, and salt, optional into the Vitamix container in the order listed and secure lid. Select Hot Soup program. Start the machine and slowly increase to its highest speed. Allow to complete programmed cycle (5:45). While the sauce is blending, cook the pasta according to package instructions. Drain. Transfer pasta to a 9 inch x 12 inch prepared baking dish. Top with 4 cups (960 ml) warm tomato sauce and 2 cups of shredded cheese. Bake for 5 to 10 minutes until cheese is melted.
Vitamix Green Apple Ice Cream
6 ounces (180 g) frozen apple juice concentrate, thawed
2 banana, peeled, halved
1½ cup (60 g) fresh spinach
4 cups (520 g) ice cubes
Place all ingredients into the Vitamix container in the order listed and secure lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then to High. Use the tamper to press the ingredients into the blades. In about 40 seconds, the sound of the motor will change and four mounds should form. Stop machine. Do not over mix or melting will occur. Serve immediately.
Morel and Toasted Rye Bread Soup
1 1/2 pounds fresh morels, washed, stems trimmed to 1/2 inch
1/2 pound artisanal-style rye bread loaf, unsliced
8 T. (1 stick) unsalted butter, at room temperature, cut into 8 pieces
2 tsp. caraway seeds
5 1/2 C. homemade chicken broth
1 1/2 tsp. molasses
4 tsp. kosher salt
3 T. extra virgin olive oil
Preheat the oven to 375°F. Position one rack in the top third of the oven and a second one in the bottom third. Set aside 1/2 pound morels for garnish. Closely trim the crust from the rye bread, ending up with just the brown outer pieces. Place the crusts on a baking sheet and set aside. Cut enough of the remaining bread into 1/2-inch cubes to measure 1 1/2 C.. Use any leftover bread for another dish. Melt 1 T. of the butter and toss with the cubed bread. Place on a separate baking sheet and bake for 6 to 8 minutes, or until golden brown. Set aside. Heat a small sauté pan over medium-high wheat. Add the caraway seeds and toast, stirring frequently, until they are fragrant and just starting to smoke, about 1 minute. Immediately turn out onto a clean baking sheet to cool. When cool, place the caraway seeds in the center of a 4-inch-square piece of cheesecloth. Fold in the sides and roll up tightly, making a compact package. Tie securely with kitchen string. Have ready a blender and a fine-mesh strainer set over a medium saucepan. Place the chicken broth, molasses, 2 1/2 tsp. of the salt, and the caraway bundle in a large stockpot over high heat. Place the remaining 1 pound morels in a large bowl and splash with 2 T. of the oil and 1 tsp. of the salt. Toss or stir quickly to coat the morels evenly with the oil. Arrange in a single layer on a baking sheet. When the broth reaches a simmer, place the morels and rye bread crusts in the oven and bake for 8 to 10 minutes, or until the morels are wilted and the crusts are dried out and fragrant. Meanwhile, when the broth reaches a full boil, cover the pot, turn down the heat, and hold at a simmer. When the morels and bread crusts are almost done, after about 6 minutes, turn the heat back up on the broth so that it is at a full boil when they come out of the oven. Remove the morels and bread crusts from the oven. Add the morels, along with any pan juices, to the boiling broth. When the broth returns to a boil, add the bread crusts, pushing them down into the soup to submerge them completely. Cook for 1 to 2 minutes, pushing and stirring the bread crusts into the broth. When the broth returns to a full boil, cover the pot and turn off the heat. Let sit for 2 minutes. Remove the caraway bundle, set it in a small bowl, and set aside. Place half the soup in a blender. Start at the lowest speed and blend for 1 minute. Increase the speed by one level and continue blending until the soup is smooth, 2 to 3 minutes. Do not blend on high—the mixture will become too thick. Pour the mixture through the strainer into the saucepan, pushing down with the bottom of a ladle to extract all the liquid. Discard the solids. Repeat with the remaining soup. Squeeze the caraway bundle into the soup, extracting all the liquid, then discard. Add the remaining 7 T. butter to the soup all at once, whisking continuously until the butter is melted and blended into the soup. Hold in a warm place. Toss the reserved 1/2 pound morels with the remaining 1 T. oil and the remaining 1/2 tsp. salt. Place in a single layer on a baking sheet and cook for 8 to 10 minutes, or until the morels are wilted and fragrant. While the morels are cooking bring the soup just to a boil, whisking frequently, then hold at a simmer. Divide the soup among 4 to 6 bowls and top with the morels and the reserved croutons.
Mixed Berry Smoothies
1/4 C. water
1 C. raspberries
1 C. strawberries
1/2 C. blueberries
1/2 C. cottage cheese
1 handful of ice cubes
2 tsp. honey or agave nectar
Add all of the ingredients to the blender in the order in which they are listed. Blend until smooth and pourable. Taste and adjust the sweetness by adding more honey or agave nectar as desired. Start with a medium size handful of ice cubes and add more to adjust the consistency of your smoothie. Adding more ice will both thicken and chill your smoothie.
Raspberry Twist Smoothie
Creamy, frothy, and lightly sweet, this pretty in pink smoothie is a snap to put together and goes a long way to keeping you satisfied through the morning.
½ C. Frozen Raspberries
½ Banana, sliced, Frozen
Juice 1 small Orange
¼ C. Unsweetened Almond Milk
¼ C. Greek Yogurt
1 T. Almond Butter
1 C. Raw Spinach
Blend on high until smooth.
2 Tablespoon (600 g) medium heads broccoli, stems and florets sliced
2 Tablespoon (180 g) small leeks, sliced, washed well
2 Tablespoon zested, juiced
6 Tablespoon fresh thyme leaves, leaves only
2 Tablespoon cloves, peeled
1 teaspoon sea salt, optional
½ teaspoon ground black pepper
¼ cup (60 ml) extra virgin olive oil, optional
Preheat oven to 350°F (180°C).
Place the broccoli and leeks into a large bowl. Zest the lemon over the vegetables, then cut the lemon in halve and squeeze the juice onto the vegetables. Add the fresh thyme leaves, garlic clove, salt, pepper and drizzle the olive oil over the vegetables, tossing well to combine. Place mixture onto a parchment-lined baking sheet and cover tray tightly with aluminum foil. Bake for 30-45 minutes or until vegetables are very soft. Place the vegetable mixture into the Vitamix container and secure the lid. Start the blender on its lowest speed and increase to Variable 3. Blend for 30-45 seconds, using the tamper to press ingredients toward the blades.
Vitamix Minestrone Soup
1 C. (240 ml) chicken broth
2 Roma tomatoes, quartered
½ garlic clove
1 baby carrot
¼ C. (30 g) onion, peeled. diced
½ stalk celery, diced
â…› tsp. ground black pepper
â…› tsp. dried oregano
â…› tsp. dried basil
¼ tsp. salt
1 T. tomato paste
¼ C. (60 g) canned chickpeas, rinsed, drained
½ C. (65 g) zucchini, cubed, steamed
½ C. (130 g) kidney beans, drained
¼ C. (30 g) corn
¼ C. (25 g) grated Romano cheese
Place the broth, tomatoes, garlic, carrot, onion, celery, pepper, oregano, basil, salt, and tomato paste into the Vitamix container in the order listed and secure lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then to High. Blend for 6-7 minutes or until heavy steam escapes from the vented lid. Reduce speed to Variable 1 and remove the lid plug. Add chickpeas, zucchini, kidney beans, corn and cheese through the lid plug opening. Replace the lid plug. Blend for 1-5 seconds, or until desired texture is reached.
Orange Blender Loaf
4 clementines or tangerines (or any thin skinned, seedless variety)
1/2 C. granulated sugar
1//4 C. brown sugar
3 eggs, beaten
2/3 C. extra-virgin olive oil
1 3/4 C. all-purpose flour
2 tsp. baking powder
½ tsp. Salt
Preheat your oven to 35O°F and grease a baking tin or muffin tins. In a blender fully combine the clementines, granulated sugar, and brown sugar. Pour into a bowl and add the eggs and olive oil and combine. Add the flour, baking powder, and salt and carefully stir until fully combined. Add the mixture to the baking tin or muffin tins. Place in the oven and cook for 45 minutes (less if making muffins) or until the cake is fully baked through.
Strawberry Grape Smoothie
¾ cup (120 g) watermelon, seedless
1 cup (160 g) green grapes
1 cup (160 g) red grapes
1 cup (150 g) frozen strawberries
½ cup (65 g) ice cubes
Place all ingredients into the Vitamix container in the order listed and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest speed, using the tamper to press the ingredients toward the blades. Blend for 45 seconds to 1 minute, or until desired consistency is reached.
Vitamix Citrus Smoothie
1 Large orange, peeled, halved
¼ lemon, peeled
1 slice pineapple, peeled, halved
â…“ cup (60 g) frozen mango
1 cup (130 g) ice cubes
Place all ingredients into the Vitamix container in the order listed and secure the lid. Select Variable 1.
Start the machine and increase to its highest speed. Blend for 1 minute or until desired consistency is reached. Notes: This recipe can easily be tripled in the 64-ounce container for a large batch smoothie you can enjoy with family.
Roasted Red Pepper Soup
1 cup (20 g) fresh basil leaves
2 cups (400 g) roasted red peppers
3 cups (720 ml) chicken broth
¼ cup (95 g) Feta cheese
½ teaspoon ground black pepper
Combine all ingredients into the Vitamix container in the order listed and secure lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then to High. Blend for 6 minutes or until heavy steam escapes from the vented lid.
Triple Berry Smoothie
½ cup (120 ml) water
½ cup (75 g) red grapes
½ cup (120 ml) plain low fat yogurt, or non-dairy alternative
½ cup (75 g) frozen strawberries
½ cup (80 g) frozen blueberries
½ cup (70 g) frozen raspberries
Place all ingredients into the Vitamix container in the order listed and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 1 minute or until desired consistency is reached, using the tamper to press the ingredients toward the blades. Notes: You may substitute out any liquid for the yogurt, maybe try soy milk or cashew milk. For best results, allow frozen fruit to thaw at room temperature 10 minutes before blending. Note, all past recipes may have not used red grape
½ banana, peeled
1½ cup (225 g) green grapes
1 Large orange, peeled, halved
1 slice pineapple, peeled
1½ cup (60 g) spinach
â…› teaspoon lime zest
2 Tablespoons agave nectar
1 cup (130 g) ice cubes
Place all ingredients into the Vitamix container in the order listed and secure lid. Select Variable 1. Turn machine on and slowly increase speed to variable 10, then to High. Blend for 30 seconds, or until desired consistency is reached.
2¼ cup (532 ml) tomato juice
3 Roma tomatoes, diced
1 carrot, halved
1 Tablespoon Worcestershire sauce
1 Tablespoon white balsamic vinegar
1 lime, peeled, halved
4 drops Tabasco sauce
1 fluid ounce (25 ml) vodka
salt and pepper, to taste
Place Ingredients into the Vitamix Container in the order listed. And secure Lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then to High. Blend for 5 minutes or until heavy steam escapes from the vented lid. Chef’s Note: Garnish with your favorite Bloody Mary toppings, such as olives, diced celery or pickles.
¼ cup (60 ml) orange juice
¾ cup (180 ml) water
¼ cup (60 ml) light coconut milk
1 lime, peeled, halved
½ banana, peeled
½ cup (80 g) frozen mango
1 cup (160 g) frozen pineapple
2 cups (260 g) ice cubes
Place all ingredients into the Vitamix container in the order listed and secure lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then to High. Blend for 30-45 seconds.
Japanese Miso-Shiitake Soup
3 cups (225 g) shiitake mushrooms
2 Tablespoons soy sauce
½ cup (120 ml) olive oil
3 Tablespoons miso
1 piece (5 g) fresh ginger root
1 garlic clove
3 cups (720 ml) water
1 green onion, diced
Marinate mushrooms in soy sauce and 3 Tablespoons olive oil. Set aside to marinate. Place miso, remaining olive oil, ginger, garlic, and water into the Vitamix container in the order listed and secure lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then to High. Blend for 30 seconds. To serve, pour soup base into four bowls. Top each with marinated mushrooms and chopped green onion. Notes: Soup base with toppings will keep for one day. Soup base will keep for four days, and toppings will keep for two days in the fridge when stored separately. This recipe can be reduced by half and made in smaller containers.
Harvest Cheddar Soup
2 cups (480 ml) chicken broth
2 Tablespoons white wine
¼ (40 g) onion
½ (50 g) celery stalk
2 (400 g) granny smith apples
1 (285 g) russet potato
â…› teaspoon dried thyme
â…› teaspoon ground nutmeg
â…› teaspoon ground black pepper
½ teaspoon salt
1 cup (115 g) cheddar cheese, shredded
Place chicken broth, wine, onion, celery, apples, potatoes, thyme, nutmeg, pepper, and salt into the Vitamix container in the order listed and secure lid. Select Hot Soups program or Variable speed 1. Start the machine slowly increase to its highest speed and blend for 5:45 or allow machine to complete programmed Hot Soups program. Once you have turned off the machine or the Hot Soups program has come to a stop, Select Variable 1. Start the machine and slowly increase speed to Variable 6 and remove the lid plug. Drop in cheese through the lid plug opening. Blend an additional 10 seconds. Notes: Garnish with sour cream and diced apples. This recipe can be reduced by half and made in smaller containers. Soup may vary in color depending on the types of apples and cheese that you use. Season soups to your liking a little salt and pepper can go along way or spice it up with a little jalapeno! Potatoes should be baked, veggies are raw. By cooking all ingredients beforehand, you will get a sweeter soup. This soup is an apple forward soup with rich sweetness for a heartier flavor use 1 apple and then season to taste at the end with more spices, herbs, and cheese to make it to your liking.
Red Cherry Smoothie
1 cup (120 g) low-fat cherry yogurt
2 cups (150 g) strawberries
1 cup (75 g) red grapes
2 cups (140 g) frozen dark sweet cherries, pitted
1 cup (240 ml) cherry juice
Place all ingredients into the Vitamix container in the order listed and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 45 seconds or until desired consistency is reached.
Shrimp Chowder
3 Tablespoons light butter spread
1 stalk celery, diced
½ small onion, peeled, halved
1 Â carrot, halved
1 pinch marjoram
1 pinch ground nutmeg
1 Tablespoon lemon juice
2 cups chicken stock
8 ounces shrimp, uncooked
1 cup milk
Place butter, celery, onion, carrot, marjoram, nutmeg, lemon juice, and chicken broth into the Vitamix container in the order listed and secure lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 4. Blend for 10 seconds. Pour into a 4-liter pan and simmer for 10 minutes. Add shrimp. Cook for 5 minutes or until shrimp is no longer pink. Add milk and maintain temperature. Serve immediately.
Serving Size: 1 C.
Calories: 140
Fat: 7g
Fiber: 1g
Vitamix Pizza Soup
1 garlic clove
½ cup (80 g) onion, peeled, diced
4 (40 g) mushrooms, sliced
½ cup (75 g) green bell pepper, stemmed, seeded, diced
1 Tablespoon olive oil
8 slices (16 g) pepperoni
1½ ounce italian sausage, cooked, drained, broken into small pieces
1½ cup (360 ml) water, or vegetable stock
3 Roma tomatoes, diced
2½ Tablespoon (45 ml) tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon ground black pepper
¾ teaspoon salt
½ cup (55 g) Mozzarella cheese, shredded
2 Tablespoons (10 g) grated Parmesan cheese
Sauté garlic, onion, mushrooms, green pepper, and one Roma tomato in the olive oil until tender. Mix pepperoni and cooked sausage together in a small bowl. Set aside. Place water, half of the sautéed vegetable mixture, 2 tomatoes, tomato paste, and seasonings into the Vitamix container in the order listed and secure lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then to High. Blend for 1-3 minutes or until heavy steam escapes from the vented lid. Reduce speed to Variable 2 and remove the lid plug. Add remaining half of sautéed vegetables, meat mixture, and cheeses through the lid plug opening. Blend for an additional 5-10 seconds.
Vitamix Creamsicle Breakfast Smoothie
1 cup (240 ml) coconut water
1 cup (480 g) vanilla yogurt
1 cup (150 g) frozen mango chunks
3 Tablespoons (45 ml) frozen orange juice concentrate
2 cups (260 g) ice cubes
Place all ingredients into the Vitamix container in the order listed and secure lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then to High. Blend for 1 minute or until desired consistency is reached.
3 C. seedless green grapes
2 T. 100 percent apple juice
juice of 1 lime
1 fresh mint leaf (optional)
Blend grapes, juices and mint until smooth. Freeze mixture in shallow baking pan until it’s almost solid — 1 to 2 hours depending on your freezer. Remove from freezer, break up pieces and blend in blender again. Serve with lime wedge.
YIELD: 4 servings
Calories: 91
Fat: 1g
Fiber: 1g
Sparkling Mango Limeade
3 Ripe Mangoes, peeled and pitted
1 ½ C. fresh Lime Juice
1 C. superfine Sugar
Selzer or Club Soda, chilled
Garnish, Lime Wedges
Blend mangos, lime juice, 1 C. sugar and 1 ½ C. water in Vitamix until smooth, then force through sieve into pitcher, pressing and discarding any solids. Chill, covered, until cold, about an hour. Add additional sugar to taste if necessary. Fill glass with ice ¾ full with puree. Top each with seltzer and stir well.