Showing posts with label vegetables. Show all posts
Showing posts with label vegetables. Show all posts

Sunday, April 20, 2014

Big Green Drink...VITAMIX


HEALTHY HEALTHY HEALTHY !!!
BIG GREEN DRINK

i prefer the VITAMIX method...
WHAT YOU PUT IN IS WHAT YOU GET OUT
maybe someday i might buy a real juicer for something different, but for now i enjoy the vitamix.  it retains all, i mean ALL the nutrients and fiber everyBODY is looking for.

PS...the biggest selling point for me was the clean-up.  no filters, no waste AND you use less and store less produce.  real juicers take up a lot of space on the counter AND you need 3x's the produce.  

PSS...i was told by another fellow juicer that fresh juice (from a juicer) should be consumed right away.  the vitamix green smoothie can sit a day without harm.  so...i make 2 days worth and save on trouble and time.  


INGREDIENTS
right to left
KALE, LIME, GINGER, CELERY, CUCUMBER, MINT, CARROT, SNAP PEAS, PARSLY
not shown...
PEA SPROUTS, GREEN APPLE, ARTICHOKE POWDER and a SHOT OF WHEATGRASS
add some water and ice.


i chop it into large chunks, add water and squeeze the lime.
i add a squeeze of "MIO" Peach Mango non calorie drink for a little sweet/tart.
DON'T FORGET TO ADD ICE.
make sure you start your blender on LOW and turn up the speed. 
TASTE TEST !
feel the side of the container while it is blending.  make sure it stays cool.  the Vitamix is very powerful and can raise heat.  you don't want to heat the mixture.  add more ice if necessary.  blend until smooth.
ENJOY !!!


shot this a while ago for ST. PATTY's DAY

Sunday, December 23, 2012

Velvety Cream of Asparagus Soup...non dairy



simple, elegant, healthy, satisfying, rich and velvety smooth.
a perfect soup for a chilly night after you've had a big lunch out with the relatives.
soup is always a great make-ahead meal to have on hand for a quick comfort food dinner when you're just too tired to lift a finger...
to whip up an easy pureed soup with just about any favorite vegetable, all you need are a few staples in the kitchen


a few staples for a simple easy pureed soup...

HOMEMADE ROASTED CHICKEN STOCK
in the freezer at all times...
never throw away a good roasted chicken carcass.  break the carcass down and save in the freezer.  when you have a few throw them in a big pot with water to cover and make up a batch of homemade stock.  just the carcass, skin and bones with some water.  cook it down for a few hours.  the viscosity you get from all those roasted bones and cartilage is the best, hands down.
A BULB OF ROASTED GARLIC
always tucked in the back of the fridge...
cut the top off, pour some olive oil on cut sides and wrap in foil.  throw it in the toaster oven for 40 minutes on 370 F.  remove cloves from skins and refrigerate in a small container covered with olive oil.  use a few cloves when ever you need that extra "took me all day" flavor.
SHITAKI MUSHROOM POWDER
hiding in the cool dark pantry...
i buy the big container of dried shitaki mushrooms from Costco.  put a good handful in the toaster oven on low for a few minutes to insure they are good and dry.  then put them in a spice grinder and pulverise until it is powder.  store in an airtight container in the pantry.
A HIGH POWERED BLENDER...
proudly displayed on the counter top...
not to sound like an infomercial or anything, but i highly recommend the VITAMIX.  i used to use my immersion stick blender for purees, but for this Asparagus Puree i thought i'd try the Vitamix.  i was truly amazed at the difference.  absolutely velvety smooth.  so much creamier than my others.  creamy...with no added cream...BIG difference.


NON DAIRY CREAM OF ASPARAGUS  SOUP

1 pound of blanched asparagus (salted water)
1/2 yellow onion, sauteed in olive oil
2 cloves roasted garlic
2 Tbsp shitaki mushroom powder...see note above
1 tsp fresh tarragon, minced 
1 tsp fresh thyme leaves
3 1/2 - 4 1/2 cups homemade chicken broth, depending on how thick you like your soup.

blanch asparagus, saute 1/2 onion, roast garlic, bring broth to a boil.
cut tips off asparagus and save for garnish.
add everything to the Vitamix/blender...or you can use an immersion blender (see note about blender vs. immersion/stick blender above).
puree until very smooth and creamy.  add more stock if too thick.
salt and pepper to taste.
serve with asparagus tips and a sprinkle of very fine chiffonade of tarragon.
after thought...maybe a tiny zest of lemon would work well...

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