A few years ago I tried to create a naturally blue smoothie. However, it was only blue if it had an unpalatable amount of baking soda in it. Over the past year, I’ve seen multiple naturally blue smoothies show up online with two different blue ingredients: butterfly pea flowers and a spirulina blue-green algae extract. Continue Reading →
Vitamix Ascent 48-oz containers are finally available in the US and Canada. Mine haven’t arrived yet, but, from the pictures, they look very similar to the Legacy 48-oz containers. The differences are that they have an NFC chip that activates the Ascent Self-Detect system, and they have clear snap-on lids.
Unlike the small 8-oz and 20-oz containers, the 48-oz container allows you to use a tamper. That means you can use it to make thick blends like frozen desserts, and nut butters. The advantage over the 64-oz container is that the 48-oz container is narrower, which means that you can make smaller amounts more easily. Continue Reading →
The current Williams-Sonoma catalog includes a Vitamix almond butter recipe in a beautiful Ascent Series spread. As I read it, I kept finding more and more problems. I believe their recipe works, but it doesn’t follow Vitamix best practices and takes considerably more time than necessary. It looks like Williams-Sonoma used a food processor recipe without fully adapting it for a Vitamix.
This chocolate orange ice cream recipe is based on my favorite flavor at Mr. Dewie’s (Mr. Dewie’s specializes in dairy/soy-free cashew-based ice cream). I’ve made nut-based sorbet/ice creams before, but those centered around the nuts (pistachio, honey peanut, and maple pecan). Cashews have a much milder flavor, which opens up a wider range of possibilities. I think chocolate and orange complement each other well, and this ice cream is fragrant with a nice chocolate depth. Meanwhile, the protein and fat from the cashews provide a satisfyingly substantial and creamy body that rivals a traditional ice cream. Continue Reading →
After a long wait, the personal-size blending cups are finally available for the Ascent Series. They are currently selling a 20-oz container kit and an 8-oz container kit. Each kit comes with two containers, two lids, and a blade base. These containers are only for Ascent Vitamix models. (If you have an older Vitamix, you can likely use the personal cup adapter.) These containers allow Ascent models to blend smaller amounts than they are able to blend in the wide 64-oz that comes with the machines. Continue Reading →
I think Vitamix blenders are the best on the market, so when I decided to investigate vacuum blending, I rigged up a Vitamix vacuum blender container. The first thing you need for a vacuum blender is an air-tight container. Unfortunately the classic Vitamix lids do not form an air-tight seal. Initially I thought I could just seal the hole in the middle of the lid, but it turns out that the edge of the lid that seals against the container does not hold up to vacuum. Continue Reading →
Proponents of vacuum blending claim that it improves quality by reducing oxidation. Vacuum blenders are not yet widely available in the US, but it appears that they may be coming soon. I rigged up my own vacuum container for a Vitamix, and in this post I will evaluate just how much of a quality boost you can expect from vacuum blending. Continue Reading →
I wanted to try a new mint recipe, and I found this minty pea dip. I decided to double down on the mint, and skip the tahini. I’m happy with how it turned out.
Vitamix just released a new Personal Cup Adapter for their Classic models. (Available in the U.S. and Canada. If you order via these links, Joy of Blending may receive commission.) You can blend in the cup, then unscrew the blade and drink out of the cup. It also comes with a secure to-go lid. It uses the same 20-oz double-wall smoothie cup as Vitamix’s S-Series personal blenders, but the blade base has a safety collar. (The S-Series uses magnets for a safety detect system that prevents running without the cup in place. The Classic machines don’t have such a detect system, so Vitamix added the collar to ensure the blade is always protected.) Continue Reading →
Cashew cream is a versatile substitute for dairy cream, and it’s easy to make. You can use it for coffee creamer, with desserts, or for savory sauces. Almost every recipe I’ve found says to presoak the cashews for 2–4 hours before blending. I suspected that is a carryover from weaker blenders and food processors, and a Vitamix should be able to make a perfectly smooth cream from unsoaked cashews. So, I decided to make a comparison with a blind taste test.
This recipe is for a relatively thick cream. You can always thin it out if you like.
Continue Reading →