I love coconut butter. I had attempted to make it once before and it didn’t work because I attempted to use reduced-fat coconut flakes. When I use full fat, unsweetened coconut flakes, I come out with a delightfully creamy and rich coconut butter. How does one use coconut butter? I love coconut, so I think you can use it on anything or simply eat it by the spoonful. I love to put it on my oatmeal and sweet potatoes. When it’s warm it becomes all melty and delicious. Cold, it’s more like a rock that you have to chisel at. So how do you make this magical stuff? Simple! Ingredients: 12 ox full fat, unsweetened coconut flakes Directions: Put coconut flakes in blender. Blend in a high-powered blender on high for 1 minute. Use tamper to push down if necessary. Give it a little stir to see if you like the
I had completely forgotten that I had made this until having a conversation about my Vitamix with a friend the other day. So, I decided I would blog it. This past winter, Brian and I were sitting on the couch having a tv/movie marathon because he wasn’t feeling well. It was also double-digit negative temperatures out. Brian was starting to get a sore throat, turned me and said, “Some lemon sorbet would feel really good on my throat.” A quick google search later turned up several Vitamix lemon sorbet recipes. Fortunately, we had all the ingredients on hand(you probably do, too), because I was definitely not going out in a polar vortex to get sorbet. Ingredients: 2 lemons, peeled 1/3 cup sugar 2-3 cups of ice Place all ingredients in blender, turn on Vitamix to “frozen desserts” setting, tamper down as necessary and let your Vitamix work its magic! This
So. I was lied to. I found a recipe for baba ghanoush called 3 Minute Baba Ghanoush. It took way more than 3 minutes. It was also delicious. Ingredients: 1 roasted eggplant(see below) juice of 1 lemon 1/4 cup tahini 2 cloves garlic 1 teaspoon salt 2 tablespoons EVOO fresh ground pepper, to taste So… to get a roasted eggplant, take a small(1-1.5 pounds) eggplant, prick it with a fork a few times, and bake it for 30-40 minutes at 400F. Pre and post-roasted eggplant: Let the eggplant cool, slice long ways and scoop out the innards. This is the part that definitely took longer than 3 minutes. Place the inner scoopings of eggplant and remainder of ingredients in a powerful blender(I have a Vitamix). Start on low and gradually increase speed. Blend on high for about 30 seconds until your baba is incredibly smooth and creamy. Pour
A few weekends ago, the cupboards were bare, it was snowing out and I had no desire to trek out to the grocery store. Fortunately, we had a bag of broccoli in the freezer and some cheese in the fridge. So, I made this filling and nutritious soup. Ingredients: 1 cup of unsweetened almond milk(or milk of choice) 1/2 cup shredded cheddar cheese 1.5 cups broccoli, steamed 1 teaspoon dried onion 1/2 vegetable bullion cube salt and pepper to taste Reserve 1/2 cup steamed broccoli to the side. Place remainder of ingredients in blender. Set to hot soup and start. When finished, add rest of broccoli to blender and pulse a few times. Serve with some toasted bread. Makes 2 big servings. If you prefer a completely creamy soup, add all the broccoli in the beginning.
This is a super simple and healthy dessert that is packed with nutrients and good fats. Even better is that those good fats will keep you full a lot longer than empty carbs. Ingredients: 1 ripe avocado 1/4 cup cocoa powder 1/4 cup unsweetened nut milk of choice(I used coconut) 1/4 cup honey(or equivalent sweetener of choice) 1 tsp vanilla pinch of salt Scoop avocado out of peel. Place all ingredients into blender or food processor. Blend until smooth. Enjoy!
I saw this recipe for Sweet Potato Peanut Bisque and thought the flavors in it sounded amazing. I decided to simplify a few of the steps and make it in my Vitamix. Wow. It is an extremely thick, but delicious soup. Definitely husband approved. Ingredients: 1 large sweet potato, cut in wedges and roasted 1 small onion, diced 1 clove garlic 1/2 chunk of fresh ginger 1 can diced tomatoes with chiles 1 cup vegetable stock 1/4 cup peanut butter pinch of cinnamon 1/2 tsp allspice salt and pepper to taste chopped cilantro and peanuts for garnish I roasted a sweet potato in the morning to have it ready for the soup at lunch. Put all the ingredients in your Vitamix and turn to the Hot Soup setting. Blending results: Pour into bowls. Top with cilantro and peanuts. Makes 4-6 servings. Look at all that deliciousness! This soup is a meal in
This is going to be a little more than a weekend wrap up. Last Wednesday I had the pleasure of having a wonderful meal cooked for me by my friend’s Brock and John. Brock made the cocktails and collaborated with John on flavor combinations while John did most of the cooking. We started with a mixed greens salad, goat cheese and beets prepared two ways. We moved on to scallops, tomatoes and linguine in a moan-worthy white wine sauce. We ended with a pot de creme with mint, fleur de sel and a raspberry reduction pipped to the bottom. Not only was the food out of this world, we had hours of great conversation and laughter. Nearly finished bourbon cocktail: Pot de creme: Thursday night, Brian wanted tomato soup. So, I decided to throw together some ingredients in the Vitamix and this wonderful, creamy tomato soup was born. It has