Roasted Red Pepper Alfredo

This spicy alfredo is made with soft tofu, and offers an unexpected variety to traditional fettuccine.

Difficulty Level: Intermediate | 20 Minutes

Ingredients

  • 160 g (¾ cup) silken tofu
  • 170 g (¾ cup) fat free cottage cheese
  • 2 Tablespoons reduced fat cream cheese
  • 1 garlic clove, peeled
  • 15 g (3 Tablespoons) grated Parmesan cheese
  • 2 Tablespoons grated Romano cheese
  • 2 Tablespoons light butter spread
  • ¼ teaspoon white pepper
  • 400 g (2 cups) roasted red peppers

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure lid.
  2. Select Variable 1.
  3. Turn machine on and slowly increase speed to Variable 10, then to High.
  4. Blend for 3-4 minutes or until heavy steam escapes from the vented lid.
  5. Serve over hot, cooked fettuccine.
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Chipotle Peanut Sauce

An Asian-inspired topping, ideal for homemade Pad Thai or as a sauce for chicken wings.

Difficulty Level: Easy | 5 Minutes

Ingredients:

  • 180 ml (¾ cup) water
  • 255 g (1 cup) peanut butter
  • 1 Tablespoon adobo sauce
  • ⅛ teaspoon salt

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure lid
  2. Select Variable 1.
  3. Turn machine on and slowly increase speed to Variable 10, then to High.\
  4. Blend for 10 seconds.
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Pumpkin Chocolate Chip Blender Muffins

Who doesn’t love a good muffin, especially when it’s warm? This one packs moisture and flavour with pumpkin, and a sweet surprise with chocolate chips. Bonus: They’re easy to make and oh-so-tasty, too!

Makes: 12 muffins

Total Time: 30 Minutes

Difficulty: Intermediate

Ingredients

  • 2 large eggs
  • 60 ml (¼ cup) light olive oil
  • 245 g (1 cup) pumpkin purée
  • 60 ml (¼ cup) skimmed milk
  • 150 g (¾ cup) caster sugar
  • 220 g (1¾ cup) plain flour
  • 2 teaspoons bicarbonate of soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • ½ teaspoon salt
  • 120 g (½ cup) plain chocolate (50% cocoa)

Directions

  1. Preheat oven to 350°F (175°C). Lightly coat a muffin pan with cooking spray, or use cupcake liners.
  2. Place eggs, oil, pumpkin, milk, and sugar into the Vitamix container in the order listed and secure the lid.
  3. Select Variable 1 and press start. Slowly increase the speed to Variable 5 and blend for 10 seconds. Set aside.
  4. In a medium mixing bowl, thoroughly mix together the flour, baking soda, cinnamon, allspice, and salt. Stir in chocolate chips.
  5. Pour the pumpkin mixture into the bowl with the dry ingredients and mix well with a spoon.
  6. Use an ice cream scoop or a spoon to portion the batter into the muffin cups. Bake for 20 to 25 minutes.
  7. Cool on a wire rack for 5 minutes.
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Recipe -Almond_Chicken_Stir-Fry_Sauce

Almond Chicken Stir-Fry Sauce

This sweet and sour Asian stir-fry makes a quick and easy weeknight meal.

Dietary Interests: No Added Sugar, High Protein

Makes: 420 (1.75 cups)

Total Time: 55 Minutes

Difficulty: Advanced

Ingredients

  • 60 ml (¼ cup) light soy sauce
  • 360 ml (1½ cup) low sodium chicken stock
  • 2 Tablespoons cornstarch
  • 1 Tablespoon cooking sherry
  • 1 teaspoon caster sugar
  • white pepper, to taste
  • 2 Tablespoons olive oil
  • 250 g (9 ounces) chicken breast, uncooked, cubed
  • 90 g (1 cup) broccoli, chopped
  • 1 garlic clove, minced
  • 110 g (1 cup) carrots, grated
  • 115 g (1 cup) celery, diced
  • 150 g (1 cup) red capsicum, seeded, stemmed, diced
  • 150 g (1 cup) green bell pepper, stemmed, seeded, diced
  • 100 g (1 cup) spring onion, diced
  • 70 g (1 cup) mushrooms, sliced
  • 50 g (½ cup) flaked almonds

Directions

  1. To make sauce, place soy sauce, chicken stock, cornstarch, sherry, sugar, and pepper into the Vitamix container in the order listed and secure lid.
  2. Select Variable 1.
  3. Turn machine on and slowly increase speed to Variable 4.
  4. Blend for 10 seconds or until well blended. Set aside.Stir-fry chicken in olive oil in a large pan until thoroughly cooked.
  5. Add broccoli and stir-fry for approximately 3 minutes.
  6. Add remaining vegetables and almonds and cook until crisp tender.
  7. Pour sauce over stir-fry and cook until thickened.
  8. Serve over rice.

Notes

Nutrition is based on complete recipe including rice, chicken, vegetables and sauce.

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Recipe - Thai fish bites

Thai Fish Bites with Satay Dipping Sauce

Pair fresh fish bites with our spicy satay dipping sauce for an easy, delicious meal.

Makes: 12 fish bites

Total Time: 1 Hour 45 Minutes

Difficulty: Easy

Fish Bites

Ingredients

  • 200 g (½ pound) sea bass or other firm white fish
    50 g (2 ounces) salmon, trim or belly fat is best
    1 egg white
    1 teaspoon red curry paste
    zest and juice of ½ lime
    1 Tablespoon fish sauce
    15 ml (1 Tablespoon) soya sauce
    1 handful of fresh coriander leaves

Directions

  1. Place sea bass, salmon, egg white, curry paste, lime zest and juice, fish sauce, and soy sauce in the Vitamix container in the order listed.
  2. Start the machine and increase speed to Variable 4.
  3. Blend for 4 minutes, until the mixture begins to look glossy.
  4. Transfer the fish mixture to a bowl and fold in the cilantro.
  5. Leave the mixture in the fridge for at least 1 hour to firm up.
  6. Portion the mixture into 25g balls, then push down slightly with the back of a spoon to create little patties.
  7. Set up a steamer (preferably bamboo) and bring to a low simmer and line the tray with parchment.
  8. Place half of the fish bites into the steamer and steam for 4 to 6 minutes.
  9. Repeat with the second batch.

Satay Dipping Sauce

Ingredients

  • 8 garlic cloves, peeled
  • 2 Thai chillies, chopped
  • 1 medium-sized knob of ginger, finely chopped
  • 1 Tablespoon sesame oil
  • 60 ml (¼ cup) vegetable stock
  • 50 g (¼ cup) peanut butter
  • 1 Tablespoon hoisin sauce
  • 1 teaspoon fish sauce
  • juice of 1 lime

Directions

  1. To make satay dipping sauce, gently sauté the garlic, chilies, and ginger in the oil on low heat for 1 to 2 minutes, being careful not to burn.
  2. Add the broth, peanut butter, hoisin, and fish sauce and stir.
  3. Reduce by half and take off the heat to cool slightly.
  4. Carefully place the mixture into the Vitamix container and start the machine.
  5. Blend on Variable 4 until you achieve a smooth consistency.
  6. Season with the lime juice, to taste.

Notes
This recipe works best with firm, fresh fish. Pat the filets dry before blending.

Submitted By: Great British Chefs

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Pickled Vegetable Slaw

Pickling. It’s like a magical process that elevates flavour profiles to even greater deliciousness. This quick-and-easy recipe is proof of that. For extra zing, add some spices of your choice, such as curry, dill, anise, or cinnamon.

Submitted By: Vitamix

Makes: 1.9 kg (8 cups)

Total Time: 6 Hours 15 Minutes

Ingredients:

  • 50 g (¼ cup) sugar
  • 240 ml (1 cup) rice wine vinegar
  • 240 ml (1 cup) white wine vinegar
  • 2 Tablespoons salt
  • 250 g (2 cups) peeled and julienned daikon
  • 100 g (1 cup) unpeeled and julienned carrot
  • ½ unpeeled cucumber, julienned

Directions:

  1. Place sugar, rice wine vinegar, white wine vinegar, and salt into your Vitamix container in the order listed and secure the lid.
  2. Select the lowest setting or the Hot Soups program (if available). Start the machine, slowly increase to its highest speed, and blend for 5 minutes to 5 minutes 45 seconds; or start the machine and allow the Hot Soups program to complete. Stop the machine.
  3. Toss the daikon, carrot, and cucumber together in a nonreactive bowl. Carefully pour the hot pickling liquid over the vegetables. Cover and let pickle at room temperature for at least 6 hours before serving.

Notes: This colourful, crunchy slaw makes a show stopping sandwich topper or side to a BBQ brisket.

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Beetiful Whole Food Juice Drink

Vibrant in both colour and flavour, this whole-food juice combines beetroot with a variety of fruits and vegetables for a nutritious beverage.

Submitted By: Vitamix

Dietary Interests: Gluten-Free, Low Cholesterol, Low Fat, Low Sodium, No Added Sugar, Vegan, Vegetarian

Makes: 1½ l (6 cups)

Total Time: 10 Minutes

Difficulty: Easy

Ingredients

  • 480 ml (2 cups) apple juice
  • 275 g (2 cups) beetroot, peeled, quartered
  • 2 carrots, halved
  • 1½ teaspoon lime zest
  • 1 apple, seeded, cored, quartered
  • 30 g (1 cup) spinach
  • 195 g (1½ cup) ice cubes

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure lid.
  2. Select Variable 1.
  3. Turn machine on and slowly increase speed to Variable 10, then to High.
  4. Blend for 1 minute, using the tamper as needed until desired consistency is reached.
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Simple Mango Sorbet

A delicious, light and refreshing mango sorbet, low in saturated fat and cholesterol.

Submitted By: Dr Joanna McMillan

Makes: 6 servings

Total Time: 5 Minutes

Difficulty: Intermediate

Ingredients

  • 2 mangoes, peeled, pitted, cubed
  • 65 g (⅓ cup) caster sugar
  • 350 g frozen mango
  • 195 g (1½ cup) ice cubes

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure lid.
  2. Select Variable 1.
  3. Turn machine on and slowly increase to the highest speed.
  4. Use the tamper to press the ingredients into the blades.
  5. In about 30 seconds, the sound of the motor will change and four mounds should form.
  6. Stop machine. Do not over mix or melting will occur.
  7. Serve immediately.

Notes

Freeze unused sorbet in an airtight containter. When ready to use, allow to soften at room temperature for 5 minutes before serving.

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Peach Sorbet

A wonderful use for ripe summer peaches, this sorbet is light and refreshing with just peaches, vanilla extract and sweetener to taste.

Makes: 690 (3 cups)
Total Time: 11 Minutes
Difficulty: Easy

Ingredients:

  • 3 peaches, halved, pitted
  • ½ teaspoon vanilla essence
  • 150 g (¾ cup) caster sugar
  • 520 g (4 cups) ice cubes

Directions:

  1. Place all ingredients into the Vitamix container in the order listed and secure lid.
  2. Select VItamix Variable 1.
  3. Turn machine on and slowly increase speed to Variable 10, then to High.
  4. Blend for 30 seconds, the sound of the motor will change and four mounds should form.
  5. Stop machine. Do not over mix or melting will occur. Serve immediately.
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Ginger Turmeric Dressing

This light, refreshing dressing will become your favourite go-to for any salad with a delicious blend of lemon, ginger, garlic, and turmeric.

Makes: 480 ml (2 cups)
Total Time: 5 Minutes
Difficulty: Easy

Ingredients:

  • 360 ml (1½ cup) olive oil
  • 2 teaspoons ground turmeric
  • 80 ml (⅓ cup) red wine vinegar
  • 120 ml (½ cup) lemon juice
  • 3 cm (1 inch) fresh ginger root
  • 1 teaspoon salt
  • 3 garlic cloves, peeled

Directions:

  1. Place all ingredients into the Vitamix container in the order listed and secure lid.
  2. Select Vitamix Variable 1.
  3. Turn machine on and slowly increase to the highest speed.
  4. Blend for 30 seconds, or until desired consistency is reached.
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Spring Soup

By taking some of spring’s most flavourful vegetables and bringing them all together in a smooth soup, you can really capture the taste of the season in just one bowl.

Submitted By: Vitamix

Makes: 850 ml (3½ cup)

Total Time: 50 Minutes

Difficulty: Easy

Ingredients:

  • 250 g (1 cup) leeks, trimmed (approximately 2 medium leeks)
  • 2 garlic cloves, peeled
  • 1 bunch spring onions
  • 1 medium potato
  • 6 mint leaves
  • 50 g (1½ cup) watercress
  • 1 Tablespoon crème fraîche
  • lemon juice, to taste
  • salt and pepper, to taste

Directions:

  1. Over medium-low heat, sweat down the leek whites, garlic and spring onion whites in 1 Tablespoon of olive oil. Add a pinch of salt and cook until soft and translucent, but not colored (about 6 – 8 minutes).
    Slice the potato, then add to the pan and top with enough water to cover the vegetables (approx 2 cups/ 500 ml).
  2. Simmer for 30 minutes.
  3. Take the pan off the heat, then stir in the spring onion greens, mint, and watercress. Carefully transfer the pan contents to the Vitamix container. Start the machine and slowly increase to its highest speed, blending for 1 minute.
  4. Remove the lid and add the creme fraiche, season with salt and pepper and add lemon juice. Replace the lid and blend on Variable 1 for 5 seconds to incorporate. Note: Blend in a little additional water to achieve your desired consistency, if too thick.
  5. Serve hot or, if serving chilled, cool down rapidly to preserve the lovely bright green color. Portion into 4 bowls.
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Pumpkin White Chocolate Hot Cocoa

When you cozy up by a fire with a great book and this hot cocoa, you’ll have the perfect cold-weather day on your hands! Feel free to substitute dark chocolate for white if you prefer.

Submitted By: Vitamix

Total Time: 11 Minutes

Difficulty: Easy

Ingredients:

  • 720 ml (3 cups) milk
  • 200 g (¾ cup) pumpkin purée
  • 125 g (8 ounces) white chocolate
  • 1 teaspoon vanilla essence
  • ¼ teaspoon ground ginger
  • 1 pinch ground nutmeg
  • 25 g (½ cup) mini marshmallows

Directions:

  1. Add milk, pumpkin purée, chocolate, vanilla, ginger, and nutmeg to your Vitamix container in the order listed and secure the lid.\
  2. Select the lowest setting or the Hot Soups program (if available). Start the machine, slowly increase to its highest speed, and blend for 5 minutes 45 seconds; or start the machine and allow the Hot Soups program to complete. Stop the machine.
  3. Once machine has stopped, select the lowest setting and blend for 10 to 15 seconds to reduce the amount of foam.
  4. To serve, pour into mugs and top with mini marshmallows!
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