I truly and honestly feel extremely sorry for the neighbours, who may have already purchased noise cancelling headphones this week, because for the last few days The Vitamix has been having a full time job. Breakfast: smoothie, Lunch: Almond but and beetroot jam sandwich, Dinner: soup, snack: Strawberry banana sugarless, no added sweeteners, sorbet. Yup. My life in a minute.
So I though I could upload two of my favourite recipes because they are just sooo yummay.
Sweet Potato and pumpkin pie
So I tried this recipe two times, one with our old blender, and one with the Vitamix. With the Vitamix you don't really have to boil the sweet potatoes or the pumpkin, but I like it better that way.
- 1 medium sweet potato
- 1 cup of chopped pumpkin (any would do)
- 1 teaspoon Cardamon
- 1 teaspoon Cinnamon
- 1 cup Soy milk (or normal, or any other. What ever goes)
- 1 medium banana
- Boil the sweet potatoes and the pumpkin over the stove until half cooked or just soft enough but slightly firm on the inside
- Run the veggies under cold water and store in the freezer for half an hour.
- Add the veggies into the blender with the cinnamon, cardamon, soy milk and banana
- Blend until smooth and adjust taste to your liking and pour into mason jar (you know I love them) or a glass or mug if your boring
You can also add dates and more banana or honey if you wanted. Oh and you can also add chia seeds!
Creamy Gazpacho with Chickpeas
Well I'm not sure if you can really call gazpacho because I don't use stale bread. You could of course sub in the bread instead of the chickpeas
- two tomatoes, blanched to rid of the skin. I like to keep the skin.
- 2 red bell pepper
- 1 cucumber
- 1 onion
- 3 cloves garlic
- 2 stalk spring onion
- 1 cup boiled chickpeas
- 2 tablespoons olive oil
- 1 tbs Red-wine vinegar
- Sweet chili sauce (add to your liking) around a table spoon.
- Chili flakes (add to your liking. Come on, I'm Sri Lanka) probably 1/2 a tbs
- Add everything into you blender and whizzz
Depending on what blender you have, dice and shop appropriately
- You can chill or eat hawt
Chilled Cucumber soup
- 4 cucumbers, diced
- 1 stalk of celery chopped
- 1 cup frozen veggies (defrosted)
- 1 cup vegetable stock
- 2 1/2 cups of water
- Mustard seeds
- 1 onion, chopped
- 3 cloves garlic
- 1 tablespoon ground cumin
- Ground pepper
- At stock, water and frozen veggies into pot and simmer on medium heat
- In a pan add olive oil, onion, garlic and celery, mustard seeds and cumin (This part is scary, and noisy)
- Saute for 5 minutes. Add a litlte water to stop the ingredient from clumping or sticking to the bottom of the pan
- Add the ingredients from the pan, along with the cucumber into the stock and increase heat
- Bring to boil and reduce heat. Simmer until cucumbers are soft
- Let it cool slightly before adding into blender
- Add lemon and pepper and blend until smooth
- Chill for 3-4 hours and serve.