Vitamix Recipe: Orange Slush

Our whole family is sick right now. There are all sorts of viruses going around this year, so everywhere we go we see people coughing and sniffling. In an effort to boost our Vitamin C, I bought two bags of fresh oranges this week. Using my Vitamix, I've made everything from orange juice to orange sorbet. My favourite is something in between: an orange slush.  It packs in the vitamins from fresh oranges and is very soothing on a sore throat. You can make it in less than 2 minutes too.

• 2 fresh oranges
• dash of agave syrup
• ice cubes

1. Peel and quarter the oranges.  I find it fastest to remove the peel with a knife, but feel free to quarter the orange and then use your fingers to peel off the skin.  If a little white pith remains, that's ok.
2. Place the oranges in the Vitamix and add a dash of agave.
3. Add ice cubes until the total contents reach between 2 1/2 and 3 cups (use the measurements on the side of the Vitamix container).  I use large ice cubes that my fridge makes, and this is about 6 or 7 cubes.
4. Blend, starting on low and dialing up to high.  Flip the high-speed switch and blend for about 20-30 seconds until all ice is crushed and your drink is smooth.
5. Pour into a tall glass. If it is too thick, simply wait 10-20 seconds and it will become more liquidy.

Do you have any recipes that make you feel better when you are sick?

Seaweed Salt Replacer

Are you looking to reduce your salt intake without reducing taste? This sea vegetable blend imparts a special flavour to soups, stir-frys, and just about anything else. Although seaweed contains sodium, it is an organic form of sodium, not the sodium chloride that is found in table salt. Seaweed is a superfood, packed with nutrients, trace elements and vitamins.

This seaweed salt replacer is an easy way to add the benefits of seaweed to your diet. Add 1 teaspoon of the mix to season your next soup and reduce the salt. Try sprinkling this over steaming veggies or add to your rice or quinoa.

Warning! Some sea vegetables are surprisingly sharp. Blending this in your Vitamix will permanently etch the bottom of your container so it will be a little cloudy. But your health is more important than the look of your blender. :)

• 1/2 cup arame
• 1/2 cup wakame
• 1/4 cup macro kelp
• 1/4 cup kombu

1. Crumble large pieces of kelp and seaweed with your hands. Note that amounts are approximate as seaweed is difficult to measure -- just give it a good guess.
2. Add all ingredients to Vitamix. Blend on high speed until you get the texture you want -- I usually process until most of the seaweed is powdery but there are still some coarse little flakes in there. 
3. Wait a few moments before opening the Vitamix to let the powder settle. Store your seaweed salt replacer in a clean and dry recycled spice jar -- don't forget to label it!

Vitamix Recipes: Almond Milk, Cashew Milk and Rice Milk

Our new Vitamix is coming in very handy.  In fact, we use it more than once a day. It has made a big difference in how we prepare allergy-friendly food -- both in allowing us to make new things, and in making existing recipes faster and smoother. As I experiment and find new favourites, I will share my Vitamix recipe successes with you. To learn more about Vitamix high-powered blenders, click the Vitamix banner on my blog. Use the code 06-005769 for free shipping if you decide to order one of your own!

Some of my most-used Vitamix recipes are for non-dairy milk. Yes, you can purchase ready-made rice and almond milks in the store, but their flavour is not as good as what you can make at home. Plus, when you make it you know exactly what is in it -- no fillers or preservatives. And it is VERY easy and much less expensive to make it yourself.

Almond Milk

• 1 cup raw almonds
• 4 cups water + more for soaking
• 2 Medjool dates, pitted
• 1 tsp vanilla

1. Soak almonds in enough water to cover for 4 hours or overnight.  Then drain and rinse almonds well.
2. Measure 4 cups fresh water into the Vitamix (using the handy measurements on the side of the pitcher). Add the almonds, dates and vanilla.
3. Secure the lid and start the Vitamix on low, increasing the speed slowly up to 10 and then flip the high power switch.  Process until well blended, 1 minute or more.  
4. Strain the milk through a nut milk bag, or 2-3 layers of cheesecloth in a wire sieve (the nut milk bag is SO much easier), for 30 minutes.  Squeeze excess milk out of bag (or gently press residue in sieve) then pour milk into a container with lid (I use a 1 litre/quart mason jar). Store milk in the fridge for up to 5 days. Shake well before serving.
5. Almond residue (what is left in your nut bag or sieve) can be discarded, but I store mine for a few days in the fridge to use in recipes such as Zucchini Bread.  It can also be used as a facial scrub!

Cashew Milk

• 1 cup raw cashews
• 4 cups water + more for soaking
• 1 Tbsp agave syrup
• pinch sea salt

1. Soak cashews in enough water to cover for 4 hours or overnight.  Then drain and rinse cashews well.
2. Measure 4 cups fresh water into the Vitamix (using the handy measurements on the side of the pitcher). Add the cashews, agave and salt.
3. Secure the lid and start the Vitamix on low, increasing the speed slowly up to 10 and then flip the high power switch.  Process until well blended, 1 minute or more.  
4. To decrease foam, turn off high power switch and slowly turn dial lower.  A funnel should form in the middle.  Decrease speed until funnel almost disappears, then hold at that speed for 15 seconds. Decrease again until funnel almost disappears and hold for another 15 seconds.  Slowly decrease speed to 1, then turn off.
5. Cashew milk does not need straining. Simply pour milk into a container with lid (I use a 1 litre/quart mason jar). Store milk in the fridge for up to 5 days. Shake well before serving.

Rice Milk

• 1/2 cup cooked brown rice
• 2 cups water
• 1/2 Tbsp maple syrup

1. Measure 2 cups fresh water into the Vitamix (using the handy measurements on the side of the pitcher). Add the rice and maple syrup.
2. Secure the lid and start the Vitamix on low, increasing the speed slowly up to 10 and then flip the high power switch.  Process until well blended, 1 minute or more.  
3. To decrease foam, turn off high power switch and slowly turn dial lower.  A funnel should form in the middle.  Decrease speed until funnel almost disappears, then hold at that speed for 15 seconds. Decrease again until funnel almost disappears and hold for another 15 seconds.  Slowly decrease speed to 1, then turn off.
4. Rice milk does not need straining. Simply pour milk into a container with lid (I use a 500mL/1 pint mason jar). Store milk in the fridge for up to 4 days. Shake well before serving.

Vitamix Recipe: Strawberry Milkshake (Dairy-free of course!)

This morning I decided I needed a little treat, so I blended up this easy-to-make strawberry milkshake.  It was so delicious!  I am very thankful that I froze so many strawberries this year as I can see this becoming a frequent treat.

• 1 cup frozen strawberries
• 1/3 cup coconut milk
• 1/3 cup almond milk (or rice milk)
• 2 dates, pitted
• 1/2 tsp vanilla

1. Add all ingredients to Vitamix.  Start at speed 1 and slowly increase to 10, then flip the high power switch.
2. Blend for 30 seconds or until smooth.
3. Serve immediately.  Makes one large or two small servings (really you won't want to share though).

Vitamix Recipe: Green Monster Smoothie

This witches' brew does not look like something tasty, but looks can be deceiving. If you have ever thought of trying a green smoothie but didn't know where to start, I think this is a good beginner recipe. It has a good refreshing flavour, and no it does not taste like spinach!

• 1 cup seedless grapes
• 1 apple, quartered and deseeded
• 1 pear, quartered and deseeded
• 1 orange, quartered and peeled
• squeeze of lime
• handful of spinach
• 1/2 cup water
• 4-6 ice cubes

1. Add ingredients to Vitamix.  Start at power 1, then increase slowly to 10 while using the tamper to push ingredients to the bottom.  
2. Flip high power switch and blend for 1 minute or until completely smooth.
3. To decrease foam, turn off high power switch and slowly turn dial lower.  A funnel should form in the middle.  Decrease speed until funnel almost disappears, then hold at that speed for 15 seconds. Decrease again until funnel almost disappears and hold for another 15 seconds.  Slowly decrease speed to 1, then turn off.
4. Pour into two glasses and toast to your good health!

Vitamix Recipe: Harvest Pancakes

Pancakes are a favourite breakfast at Eagle Loft. We have several different recipes that we alternate between, and we always make a big batch so we can freeze some to have on hand. This nutritious recipe smells divine while cooking, and tastes even better. It is such a comforting fall morning breakfast.

Although this recipe is designed to be made in a Vitamix, instructions are also included at the end to mix these by hand. Halve this recipe if you don't want leftovers (the recipe makes pancakes for eight or nine servings). These pancakes can be frozen and then heated in a toaster oven for a quick breakfast.

• 2 Tbsp maple syrup
• 3 Tbsp safflower oil
• 1/2 cup applesauce
• 3/4 cup pureed pumpkin
• 1/2 banana, broken into 2 pieces
• 1 1/2 cups rice milk
• 2 1/2 cups gluten-free flour mix
• (or use 1 3/4 cups brown rice flour, 1/2 cup potato starch, 1/4 cup tapioca flour)
• 2 tsp baking powder
• 1 tsp baking soda
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp sea salt

1. Place ingredients into Vitamix in order listed.
2. Starting at speed 1, turn on Vitamix.  Turn dial to 10 and blend 15 seconds.  Turn off Vitamix and scrape sides with spatula to loosen any dry ingredients stuck to the edge.  Set dial to speed 1 and turn on Vitamix again.  Turn dial to 10, then flip switch to high power and blend 15 seconds or until batter looks smooth.
3. Heat pan over medium heat.  Pour pancake mix directly from Vitamix into hot pan in circles about 2 1/2 inches round.  Cook about 2 minutes per side, being careful not to burn pancakes.
4. If not using a Vitamix, mix wet ingredients and dry ingredients in separate bowls, mashing banana into wet ingredients.  Stir wet ingredients into dry ingredients and mix to combine.  Use a 1/3 cup measuring cup to pour batter into pan.  Cook as directed above.