Glorious Green Smoothie
- At January 25, 2010
- By megan
- In Avocado, Broccoli, favorites, healthy lunch smoothie, kale, pineapple, Vita-Mix
0
This smoothie is a perfect way to start your day. Avocado makes it smooth and creamy, and pineapple sweetens the leafy greens. It is glorious!
Ingredients:
- 1 kiwi, peeled
- 1 stalk celery
- 1/2 cup broccoli
- 1 apple, cored
- 1/2 avocado
- 4 leaves of dandelion greens
- 1 large beet green
- 1 kale leaf
- 1 cup frozen pineapple
- 1 cup water
Put it all in the Vita-Mix. Start at low, end at high. Enjoy.
Berry Refreshing Lettuce Smoothie
- At January 25, 2010
- By megan
- In lettuce, pomegranate, smoothie, Vita-Mix
- 0
Here is one of my favorite smoothies. It is very light since it is mostly lettuce, so it won’t fill you up like some of the thicker, veggie-full smoothies.
- 1 kiwi, peeled, of course
- 1 cup raspberries
- seeds from 1/2 pomegranate
- 1 tangelo or orange, peeled
- 1 head of red leaf lettuce, washed
- a handful of watercress
- 1 kale leaf
- 1 cup water
As always, put it all in the Vita-Mix. Start on low, variable speed, and turn it up to 10, then high. Enjoy immediately.
Sweet Potato Mid-Day Smoothie
- At January 25, 2010
- By megan
- In Apples, beets, ginger, healthy lunch smoothie, smoothie, sweet potato, Vita-Mix
- 1
The Vita-Mix ideas just keep coming.
Ingredients:
- boiled yam without the skin
- 4 or 5 pieces of beets- red and golden
- a carrot
- a cup of red or black grapes
- 2 apples, cored
- 4 medjool dates, no pits
- a small piece of fresh ginger root, peeled
- 2 cups water
- 1 cup ice
Throw it all in the Vita-Mix, start on low, variable speed and turn it up to 10, then high, then done. Enjoy another healthy lunch smoothie, courtesy of my Vita-Mix.
Baked Potato Cheddar Chowder
- At January 23, 2010
- By megan
- In Apples, Cheddar Cheese, favorites, Potato, Soup, Vita-Mix
- 3
I think I found a new favorite soup. This is really easy, tastes great, and involves the Vita-Mix. What else can I ask for in the kitchen?
For the annual Soup Swap, I made 4 quarts. Unless you like to make a lot of soup for groups or freeze some for later, you might consider cutting this recipe in half.
Ingredients:
- 6 russet potatoes, baked (I usually don’t eat Russet, but I found some local organic Colorado potatoes at Whole Foods, so I made an exception to my little rule)
- 1 yellow onion
- 1/4 cup olive oil
- 4 granny smith apples
- 2 stalks celery
- 1 quart veggie broth
- 1 quart (maybe more?) water
- 2-3 cups shredded white cheddar cheese. I used Tillamook white cheddar. Add more cheese if you’re not too concerned with fat and calories. It will definitely taste better that way!
- sea salt
- fresh ground black pepper
- Aleppo pepper or red pepper flakes
- 1/2 TB dried Thyme
Bake the potatoes at 350 for an hour or so until the skin will easily peel off and the potatoes will easily mash. While the potatoes bake, slice the onion. Place it in a Pyrex baking dish, pour the olive oil on top, and cover with foil. Bake it for 30-45 minutes until it is nicely brown.
When the potatoes and onion are done, let them cool. Peel off the skins. Now, this is where it gets fun with the Vita-Mix. If you don’t have one, you’ll have to come up with another way to finish this soup.
I made a lot of soup, so I did this in 3 batches. Put the potatoes, onion with its oil, apples, celery, and veggie broth in the Vita-Mix. Start on low speed and bring it up to 10 for a minute and then flip it to high for 30 seconds. Pour it back into a stock pot and start cooking on medium high. Add the rest of the ingredients and allow the cheese to melt completely. Add more water if it is too thick. Enjoy.
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