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Vitamix Green Apple Ice Cream

Vitamix Green Apple Ice Cream

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

Morel and Toasted Rye Bread Soup

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

Mixed Berry Smoothies

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

Raspberry Twist 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.

Vitamix Minestrone Soup

Vitamix Minestrone Soup

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.

Strawberry Grape Smoothie

Strawberry Grape Smoothie

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

Vitamix Citrus Smoothie

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

Roasted Red Pepper Soup

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

Triple Berry Smoothie

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

Basic Green Smoothie

Basic Green Smoothie

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.

Bloody Mary Soup

Bloody Mary Soup

Bloody Mary Soup

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.

Tropical Escape Smoothie

Tropical Escape Smoothie

Tropical Escape Smoothie

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

Japanese Miso-Shiitake Soup

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

Harvest Cheddar Soup

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

Red Cherry Smoothie

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

Shrimp Chowder

Shrimp Chowder

 

3 Tablespoons light butter spread

1 stalk celery, diced

½ small onion, peeled, halved

1  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

 Vitamix Pizza Soup

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

Vitamix Creamsicle Breakfast Smoothie

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.