Tag Archives: VitaMix

CHRISTMAS MEATLOAF

If you are ready to move on from “un-turkey” for Christmas, try this lovely meatloaf

UN MEATLOAF

1C walnuts, soaked
1C sunflower seeds, soaked
1C almonds, soaked
2 cloves garlic
1/2 C parsley, chopped
1/2 C celery, chopped
1C red bell pepper, chopped
1C portobello mushroom, marinated (optional)
1 T onion, chopped
2 T rosemary
1 T tarragon
1 T jalapeno
1 t cumin

MARINADE FOR PORTOBELLO MUSHROOM
1/4 C olive oil
1 T apple cider vinegar
your spices of choice

* In Champion juicer, homogenize nuts, seeds, and garlic, using the blank plate.
In a bowl, combine homogenized nut/garlic mixture with remaining ingredients.

Form mixture into a loaf on a plate.
Dehydrate at 115 degrees for 1 hr.
Remove from dehydrator  and drizzle barbecue sauce (or ketchup) on top. Return to dehydrator and continue dehydrating for 2-3 hours longer.

BARBECUE SAUCE

1C tomatoes
½ C sundried tomatoes
1/4 C chopped onion
1 clove garlic
1/2 t jalapeno pepper, minced
4 basil leaves, chopped
4 dates
1/4 C Braggs or sea salt
1/4 C olive oil

Combine all ingredients in a high-speed blender or VitaMix.

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SOUP TIME — it’s cold out

It is pumpkin season and it is quite cold here. I like soup when it is cold.

There are two ways to have warm soup that i know of: You can process the soup in the VitaMix until it heats up – about two minutes, or you can put the soup in bowls in the dehydrator for an hour or so.

Here is a VitaMix pumpkin soup. Yum

PUMPKIN SOUP
2 C pumpkin, cubed
2 apples,peeled and quartered
3/4 C water
1 clove garlic, crushed
1/2 C onion, chopped
2 T raw tahini
1/2 t sa;t free Spike
1/2 t sea salt (or to taste)
1/2 tsp paprika

In a VitaMix process all ingredients until smooth.
Continue to process until warm, if desired.

PARSNIP RECIPES

I still have a lot of dehydrated parsnip, so this one looked good. I added a little grated onion and garlic.

PARSNIP-AVOCADO SOUP
based on a recipe found on chidiet.net blog

1  lg parsnip
1/2 C water or celery juice
1  lg stalk celery, peeled
1/4  avocado
2  t flaxseed oil
1  squeeze lemon juice
1/2  t sea salt (to taste)
dried parsley (optional, for garnish)

  • Process parsnip in food processor to a fine grated texture.
  • Peel celery.
  • Cut up avocado.
  • In a VitaMix, process parsnip, water (or celery juice), oil, and lemon juice until smooth.
  • Add remaining ingredients, and continue processing until smooth.
  • If desired, garnish with a sprinkle of parsley

PARSNIP “RICE”
Parsnips were new to me last year.  I had no clue what to do with them.  I saw one recipe using them for “sushi rice”, but that was about it.  Finally, since they are root vegetables,  I decided to do what I do with beets and turnips….

I grated  and mixed them with olive oil once, and then I grated them and mixed them with apple cider vinegar and a little garlic.  The olive oil version is more like rice, but I like the vinegar version best.

I can do this recipe with fresh parsnips or soaked dehydrated parsnips. 

DO YOU LIKE PINA COLADA?

I now know how much coconut meat (on average) is in a young coconut.  I made two pina coladas — one this morning, and one this evening, and the coconut is now history.  Since I put 1 C of coconut in each pina colada, my elementary math skills lead me to the conclusion that there is 1/2 C meat in the average young coconut.

PINA COLADA

1 C young coconut meat
1-1/2 C pineapple
dash stevia (optional)
2 C water

Process all ingredients until smooth in a VitaMix (or other high speed blender)

The original recipe I looked at called for only 1 C pineapple, 2 C orange juice, and no stevia,  but I had no oranges, so, instead, first, I substituted 2 C water and another 1/2 C pineapple.  The first time I made it (early in the morning), I thought it wasn’t sweet enough, so I added a dash of stevia powder.  This evening, when I made up the mix, I tasted it before adding the stevia, and decided that it was sweet enough without it.   I think 2 C of orange juice would be way too sweet, but substituting 1/2 C orange juice for 1/2 water would probably be good.

My Juicy Day: V8 Juice (sort of), Apple Juice, and Coconut Water

I started out the day with a big glass of apple juice I had made from the last four apples from my winter fruit share.

After work, I went down to Chinatown with my friend Lesa. I haven’t been there in forever. We bought Thai coconuts on the street. The lady at the stand opened them up for us and gave us straws, and we just stood on the corner and sipped the coconut water. Lesa gave me her empty coconut. After we walked around some more, we decided to have another coconut juice, so I ended up coming home with four coconuts. I’ve taken out all the meat…. and I’m thinking maybe a pina colada in the morning, with the pineapple I have in the refrigerator.

I thought I should probably make a serious vegetable juice at least once today although I really had no plan. I just looked in the refrigerator and pulled out some vegetables. (This week, I am sort of limited food-wise to whatever is in the refrigerator or in my dehydrated vegetable stash I made last summer).

V8 JUICE (sort of)
6 med. carrots
1 small beet
3 handfuls of dehydrated tomato powder, rehydrated in 1 C water
Handful dehydrated greens
1/2 sm. head red cabbage
1 red bell pepper
1/ sm onion
1 clove garlic

  • I juiced the beet and 5 of the carrots in my Champion juicer. (I just forgot the sixth carrot).
  • I put the juice (about 1 C) into the VitaMix with the last carrot, the rest of the vegetables, and the tomato soak water..
  • I added about 2 large glasses of water so that the product would be drinkable (i.e., juice and not pate)

It came out more purple than red, but it wasn’t bad. I probably could have called it soup, if I had put it in a bowl.

MINIMAL KITCHEN: how I started

In the past two days, I have had two people tell me they couldn’t handle raw recipes because they could not either afford all the equipment, or find space for all the equipment.

I love excuses!!!! I have, of course, made them, myself!!!

When I started raw, way back when, I had no advice, and no role models. I had a knife, and I had a book about Zen cooking that told me how to hold the knife to cut things into incredibly small pieces. As I was in graduate school at the time, I spent most of my non-study/non-working/non-sleeping time cutting things into incredibly small pieces.

Then I heard about the Cuisinart . Back then, in the early 1970s, a Cuisinart cost what it costs now. (to help you understand this: my rent , for a studio apartment was $60, and a Cuisinart cost approximately $150). Of course, I couldn’t afford such an expenditure. I continued with my knife.

I discovered another food processor, which cost only $100, and I got that, after months of saving (I still remember proudly carrying home the 25-lb box in my arms). That food processor opened up a world of food (all described in Live Foods, by George and Doris Fathman)

When I left the country, I gave my food processor to my mom and went back to my knife. When I came back to America, in 1978, I bought a blender. I still had my knife.

Fast forward to 1998. I found a reasonably priced food processor for for about $30.00. My world changed. My knife got a rest.

In 1999, my mother gave me a cookbook, Living in the Raw, by Rose Calabro , which mentioned the Champion Juicer. I wrote to Ms. Calabro and asked her if I could “fake” the “pate” effect of a Champion with a food processor, and she kindly wrote back and told me that I could get by with the food processor, but that I would get a much better effect with the Champion. (I began to crave a Champion)

In 2000, I finally bought my Vita-Mix (I say “finally” because I first saw a VitaMix at a Virginia State Fair, when I was 12, and I fell in love. (I begged my mom to buy one, but she wouldn’t). In 2000, I went to a New Age Expo, and saw a Vita Mix demo (not much different from the one I’d seen when I was 12, and I decided then and there that rend and food were not as important as owning a VitaMix, and so I have a VitaMix..((I will say that, while my VitaMix is my dream machine, I use my food processor much much more…. so, if you had to make a choice, if you got a good food processor, and a good blender, you could manage quite well– not to say I regret for a moment owning my VitaMix!!!!)

In addition to the Champion, Calabro mentioned a dehydrator. Living in a raw food vacuum, I had never heard of such a thing. After researching, I decided that I should get an Excalibur, as recommended by Calabro.

I finally got my Champion juicer in the beginning of this year.

Long story short:

I started with a solid stainless steel Chinese chopping knife

I got a blender.

I got a food processor.

I got a dehydrator.

I got a Champion juicer.

Now, I want a small coffee mill, to be able to finely grind up nuts, seeds, and herbs.

A SMOOTHIE? Is this me????

I am probably the last holdout from smoothies. I wanted my VitaMix so I could make them, and $450 later, that same night, I learned that I did not care for smoothies. I like juice. I love my banana yellow Champion juicer to pieces. I don’t mind getting it out, dragging it to the table, chopping the vegetables or fruit into little bits, or even washing up afterwards.

I go to all these raw food meets, and people proudly bring their smoothies, and I just want a spoon.

So what happened tonight? I have no clue. I just found myself tossing the last 5 apples and 1/4 of the little cabbage in the VitaMix with some water, and then….. it was a smoothie!!!! I swear I don’t know how it happened. I drank it. My room-mate drank it, too. She said it tasted like dessert.

Okay, I will admit….it happened yesterday, too. I threw about 3/4 of a head? bunch? of red-leaf lettuce in the VitaMix with two tomatoes, an apple, a beet, 1/2 a red pepper, and some water. I drank it all, too.

Very curious, indeed. Could it be stress?