Did you know you can cook with a blender? I can hardly wait to try this baby out. Maybe it will accompany me to the family reunion, complete with recipe book.
Online recipes:
2 c apple jouce
3/4 c plums
2 c raspberries, frozen
1 c ice
Add apple juice and plums to WildSide pitcher and secure lid. Press “Smoothies”. Add the remaining ingredients and secure lid. Press the “Whole Juice” button. Pour into 9″ x 13″ pan and freeze for 30 minutes. Using a large spoon or fork, scrape frozen crystals from edges of pan into liquid.
Repeat this process every 30 minutes or until mixture is frozen about 2-3 hours. Using a fork, scrape and break up granita into shaving pieces and serve in chilled dessert dishes.
Add apple juice and plums to WildSide pitcher and secure lid. Press “Smoothies”. Add the remaining ingredients and secure lid. Press the “Whole Juice” button. Pour into 9″ x 13″ pan and freeze for 30 minutes. Using a large spoon or fork, scrape frozen crystals from edges of pan into liquid.
Repeat this process every 30 minutes or until mixture is frozen about 2-3 hours. Using a fork, scrape and break up granita into shaving pieces and serve in chilled dessert dishes.
1 c raw cashews
1/2 large red bell pepper
1 lemon, juiced
1 tsp onion powder
1/2 tsp sea salt
Seed pepper and cut into pieces for food process. Add everything into the food processor and blend until smooth. Enjoy!
Pesto (Food Processor)
Ingredients:
1 garlic clove
1 tablespoon pine nuts
1/8 teaspoon salt
1 ounce basil, stemmed (about 1 cup, loosely packed)
1/8 cup extra virgin olive oil
1 ounce parmigiano-reggiano cheese, grated
Directions:
Put the garlic, pine nuts, and salt in the work bowl of a food processor. Process to a smooth paste. Add the basil, one handful at a time, processing to a paste after each addition. With the motor running, drizzle in the olive oil in a thin stream, and process until smooth. Stir in the cheese.
To sauce pasta: Reserve 1/2 cup of the cooking water when you drain the pasta. Toss the pasta with the pesto, and use the reserved water to thin to the desired consistency.
Very Berry Soup
4 cups strawberries, fresh or frozen (nearly thawed)
2 cups vanilla yogurt
1/3 cup orange juice
2/3 cup milk
6 Tbsp agave, divided
¼ cup water
1 tsp lemon juice
2 cups raspberries, fresh or frozen (nearly thawed)
Add strawberries, yogurt, orange juice, milk and 4 Tbsp cup agave to Basic or WildSide pitcher and secure lid. Press “Smoothie” and pour soup base into 6 bowls. Rinse jar and add remaining agave (2 tbsp), water, lemon juice, and raspberries to pitcher and secure lid. Press “Smoothie” and drizzle over soup base. Swirl drizzled mixture with a spoon for a dramatic effect.
Easy Salsa
1 can (20 oz.) whole tomatoes, do not drain
½ medium onion, halved
½ tsp minced garlic
1 Tbsp lime juice
1 tsp salt
½ tsp cumin
1 can (4 oz.) green chilies, do not drain
2 Tbsp chopped cilantro
1 drop hot sauce
Add ingredients to the Basic or WildSide pitcher in the order listed above and secure lid. Press the “Pulse” button 5-10 times until the desired consistency is achieved.
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