It’s peak peach season, so I figured it’s time for a new peach smoothie. According to Russ Parsons (author of my favorite book about produce, How to Pick a Peach), the warm winter led to a 2015 peach crop that will be short and sweet. Don’t miss out on this year’s peaches!
It’s been a while since I’ve discussed this, so I just wanted to point out that in this recipe, like most of my smoothies, I put the power of the Vitamix to work by using whole nuts and water. This saves money and convenience compared to buying nut milk. (I previously wrote up some price comparisons for buying vs. blending your own.) In addition to not having to store nut milk, using water ice cubes is generally more convenient than frozen cubes of nut milk, which you would need to chill this sort of smoothie without making it too watery. Continue Reading →
Vitamix is running a sale on certain Certified Reconditioned units. For a limited time, you can get a platinum or red Professional Series 500 for $329 (with preset modes). If you’ve been on the fence about getting a Vitamix for yourself, or as a gift for someone special, this is a great opportunity. Certified Reconditioned Vitamix machines are always a great value (because they are guaranteed to be as good as new), and this sale makes them even more appealing. Plus, with promo code 06-007021 you’ll get free shipping and a free bottle.
As I’ve written before, sometimes it’s nice to make a smoothie that has a pure vibrant color. Here’s one with all green ingredients. Berries plus greens can be tasty, but the combination often results in a muddy brown color. This recipe is a bit of a liquid salad, and it’s refreshing. In spite of its bright green color, it does not have an overwhelming vegetable flavor.
Avocado gives it some thickness, turning it from a total juice into a smoothie. The avocado also makes it less frothy. (Check out the difference between the picture on this page, and the recent spicy green drink.) Continue Reading →
If you’ve ever wondered exactly what the different Vitamix preset programs do, this post is for you. The programs ramp the machine through a sequence of speeds, and I thought it would be interesting to find out what those sequences are. Since I previously figured out how to measure Vitamix speed, it was straightforward to measure the program sequences. Continue Reading →
I was inspired to try this after repeatedly seeing spicy green drinks with cayenne on the menu at places that serve fresh juice. Here’s a Vitamix version. I decided to make it thinner than my typical smoothies by adding a little extra water and skipping the seeds/nuts. The heat from the cayenne is invigorating and is a nice variation from my usual blends. Continue Reading →
This is a super simple and fast sorbet recipe. It follows in the steps of the pistachio sorbet that I previously described, but this recipe blends in a single step (instead of blending, freezing, then re-blending). The trick is to start with nut butter instead of whole nuts. Flavor-wise, I love the honey-peanut combination. Continue Reading →
You can throw practically anything into a Vitamix, and it will blend to a smooth consistency. This leads many of us Vitamix owners to go through a phase of wanting to blend everything. So much power! But, as they say, with great power comes great responsibility. Some parts of produce can ruin a blend by being extremely bitter or fibrous. Continue Reading →
My current favorite spatula for scraping things out of a Vitamix container is the iSi slim spatula. It’s just the right size, shape, and stiffness to cleanly scrape blends out efficiently. Continue Reading →
A Vitamix will make creamy salad dressing from nuts, and you can easily customize the flavor. We ate this dressing on a massaged kale salad, but it’s also good on a simple lettuce salad. The dressing is mild and creamy, slightly sweet with a hint of tartness, and has a light kick from thyme. Continue Reading →
A Vitamix makes finely chopping cabbage quick and easy. I wrote about this technique a while back in a post about coleslaw. Preparation-wise, this recipe is nearly identical to the coleslaw, but the taste is completely different because of the dressing. I “wet chopped” the cabbage and “dry chopped” the carrots and peppers (more details below). Continue Reading →