Top Favorite Blog Posts

• Soup for Supper!

  • From: MelissaBurdick
  • Description:

    OK, I know we all make choices about where to live in life, but since I’ve hunkered down here in sunny-less Cleveland Ohio, I have to suck it up. So being the ides of February, and it’s snowing yet again (the big huge fluffy flakes, which are actually really lovely) I decide a piping hot bowl of silky soup is on the menu for supper. And I just happened to have a nice chunk of ginger in my fruit bowl, some carrots and a sweet potato. All which really need to be eaten or used to build a snowman. (I’m not sure about the sweet potato on a snowman though.) 

    For anyone who knows me, I a huge veggie fan. I eat virtually everything. EXCEPT carrots. I’ve never been a fan of their dirt-like pungency. I usually mask their strong flavor in things like soups and sauces, but this time I decided to have the carrot be the guest of honor.  For dinner…carrot-ginger soup.  It was just what the day called for--a big fuzzy robe, slippers, and a hot bowl of soup with a little feta-baked pita on the side.

    Here’s my recipe. It’s not complicated or fancy, but darn is it delicious! In fact I’m sure this recipe has been written a hundred times over, but what’s the harm in writing it once more?

    Carrot Ginger Soup

    1 large sweet potato, cut up with skin on

    2 cups carrots

    Water to cover…boil until soft

    Add the cooked ingredients and cooking water to the Vita-Mix 64 oz container

    Add:

     1” chunk of ginger (unpeeled)

    2 tsp salt (I like salt…)

    2 cloves garlic

    2 tsp lemon juice

    ½ cup soymilk

    2 cups water (more or less to desired consistency)

    Blend on High speed 2 minutes or until hot and steamy.

     

    Hope you enjoy it as much as I did!

  • Blog post
  • 9 months ago
  • Favorite count: 6
  • Views: 897

• Thinking Outside the Box

  • From: VitaLeigh
  • Description:

    "Put the blue box down and walk away slowly. Keep your hands where we can see them."

    If I had known just how easy homemade mac and cheese could be I would have tried it a long time ago. Then again, it's made a LOT easier with Thor. You can use up leftover odd bits of cheese, play around with whatever veggies you have on hand, even omit the pasta altogether convert it into a gratin.

    
    

    Better-Than-Box Mac & Cheese

    Serves 4
    

    
    

    5 ounces uncooked macaroni

    2 cups frozen or fresh broccoli

    5 ounces extra sharp Cheddar

    2 ounces Gorgonzola dulce (or other mild blue cheese)

    1 cup hot milk

    2 tablespoons flour

    1/4 small onion

    1 1/2 teaspoon Worcestershire sauce

    Freshly ground black pepper

    1/4 teaspoon kosher salt

    1 small garlic clove

    2 tablespoons toasted wheat germ

    3-4 tablespoons grated Parmesan cheese

    
    

    Preheat oven to 350 degrees. Butter a 2-quart casserole dish.

    Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente, Drain well and pour into prepared casserole dish. Distribute broccoli over pasta.

    
    

    Meanwhile, place the cheese, hot milk, flour, onion, Worcestershire sauce, pepper, salt and garlic in the container of the Vita-Mix. Start on #1 variable, increase speed to #10. Blend until cheese is melted and onion is incorporated.

    
    

    Pour cheese mixture over macaroni. Sprinkle top with wheat germ and Parmesan cheese. Bake uncovered for 30 minutes.

    www.livinglavidavita.blogspot.com

  • Blog post
  • 1 year ago
  • Favorite count: 3
  • Views: 1473

• Fabulous Banana Ice Cream

  • From: crazyjuice
  • Description:

    Ingredients
    · 6 (approximately 2 1/4 pounds) ripe frozen bananas (peeled)
    · 1 Wedge peeled lemon (I used it frozen)                                                                    · 1/4 cup Honey                                                                                                          · 1 vanilla bean, scraped or 2 teaspoons Vanilla extract
    · 1 1/2 cups whole milk
    

    Directions
    

    Place all ingredients into the Vita-Mix in the order listed. blend on high-10, until the banana and lemon are completely broken up and you get the 4 bumps in the top of the mixture. If you like a soft serve consistency, then enjoy! For firmer ice cream, place mixture in an airtight container and freeze for 3 to 6 hours.
    
    UNBELIEVABLE FRESH AND CREAMY TASTING!!!!

  • Blog post
  • 4 months ago
  • Favorite count: 3
  • Views: 476
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• Jam Recipe--Easy and Good for

  • From: Rene
  • Description:

    This is the easiest jam recipe you'll ever make!  Mix 2 cups organic berries (I've used strawberries, blueberries, mulberries and blackberries)  of your choice with 6 dates (removing the pits) to your Vita-Mix and blend on high speed until smooth.  This will stay fresh in the refrigerator for about 7-10 days.  I've also used apples and cinnamon, mangoes and pineapple.  Yummy too!  Have fun with it!

  • Blog post
  • 7 months ago
  • Favorite count: 2
  • Views: 999
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• Taco Energy Soup

  • From: Rene
  • Description:

  • Blog post
  • 10 months ago
  • Favorite count: 2
  • Views: 915

• Candida Cleanse Diary

  • From: homeslice614
  • Description:

    Day 3

    Today is my 3rd day of a candida cleansing. There are a lot of great resources out there via the internet, naturopath doctors, and your local healthfood stores to explain why everyone should do one and how. It is NOT easy, especially if you love sweets, bread, or have an addiction to artificial sweeteners. But, I am believing that it is going to be worth it. I will be on the cleanse 8-12 weeks.

    Think of how you feel the first day you start a new workout routine - you are excited, motivated, right? Then day 2 came around and every muscle in your body hurts and you can barely get out of bed.

    Day 1 was great. I loved making candida-safe smoothies and soup in my Vitamix. It made it so easy.

    Day 2 started off fine, but by 11 am I was SSOOO TIRED and I had a horrible headache that stayed with me the entire day. I did not take any OTC painmeds because, hey, I'm on a cleanse! I was off work that day, thank God, so I lay down in my bed and sipped water and broth. My loving husband made me a salad for dinner and I went to bed.

    Day 3 - the headache is just in the background. I made it through a day of work, but I am ready for bed at 7:30 pm. The thought of diet soda makes me salivate, and I am daydreaming of bread...I am glad I read a lot about what to expect, and knowing that this is all normal helps me mentally, if not physically.

    I enlisted the help of several friends to cheer me on and help me be accountable while I do this. Their phonecalls and emails really made me feel special. I believe that many people fail in their attempts to stick to healthy habits because they try to do it on their own through willpower. It doesn't work. God meant for us to draw strength and encouragement from one another. So, happy healthy habits to everyone!

    Updates will come about every 3 days, so keep watching! Maybe my 15-year old will teach me how to upload video to this thing...

  • Blog post
  • 9 months ago
  • Favorite count: 2
  • Views: 719
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• Robert's Toasted Wheat and Wal

  • From: RobertBarnett
  • Description:

     

    Robert's Toasted Wheat and Walnut Bread

     

    2 Cups Fresh Ground Whole Wheat Flour

    1/2 Cup Toasted Whole Wheat Flour

    1 Cup Bread Flour

    1 Cup Hot Water

    3 Tablespoons Toasted Walnut oil

    1 Whole Egg

    3 Tablespoon Honey

    1/8 Teaspoon Barley Malt Powder (optional)

    1 Tablespoon Vital Wheat Gluten

    3 Teaspoons Kosher Salt

    1 Tablespoon Instant Yeast

    1 Cup Walnuts, Toasted, Rubbed, Skins Removed, Chopped

     

    Making the Flour

     

    The 2 Cups of Whole Wheat Flour can be made in the Vita-Mix dry container. Simply follow the directions for doing this that came with your Vita-Mix.

     

    The Toasted Wheat Flour is also very easy to do. Spread 1/2 cup of whole hard winter wheat berries on a baking sheet. Put in to a 350 degree oven and toast for 12 to 18 minutes or until you start to smell them get toasty. Do not burn them. Allow them to cool completely.

     

    Make flour out of the toasted wheat berries just like you did for the untoasted wheat berries.

     

    Do not use more than 1/2 cup of toasted wheat berries. The toasted wheat berries offer a nice nutty flavor to the bread but because of the toasting the gluten protein in the berries have been destroyed using more than 1/2 cup will cause problems with the bread and its rise.

     

    Also, I recommend that you make as fine a flour as you can. Follow the Vita-Mix directions for making flour and do not process longer than recommended. However, the finer the flour the lighter the bread will be.

     

    Making the Bread Using a Stand Mixer

     

    In the bowl of your stand mixer add the wheat flour, bread flour, hot water and walnut oil. Using the dough hook mix for 1 minute on low setting and then turn the mixer off and allow the dough to sit for 5 minutes.

     

    After 5 minutes add in the remaining ingredients except for the walnut pieces and knead using the dough hook on the speed recommend by your mixer manufacturer for bread dough. Usually speed of 2 or 3, but check your mixer manual to make sure. Knead for 5 minutes.

     

    Add in the walnuts and knead for 2 more minutes. Allow the dough to rise until doubled. Turn the mixer on for just a second or two to punch the dough down. Remove the dough from the mixer bowl to a lightly floured surface. Knead the dough making sure to distribute the walnuts as evenly as possible throughout the dough.

     

    Flatten the dough in to a 6-inch wide, 8-inch long sheet and then roll it up from the wide side in to a log. Turn the log over and pinch the seam shut and do the same to the ends. If needed turn the ends under the log if the log is too long to fit in the bread pan. Place the dough log in to a lightly greased bread pan (do not use oil, use butter or shortening, oil will not prevent sticking). Cover and allow to rise in a warm place until doubled in size.

     

    Bake in a preheated 350 degree oven for 45 minutes or until an instant read thermometer inserted in the middle reads 205 to 210 degrees Fahrenheit. Remove from the oven and allow to cool 10 minutes in the bread pan and then remove to a cooling rack and cool completely before serving.

     

    Notes

     

    Walnut Oil - The walnut oil you use is very important. Do not use walnut oil that is without color, this oil has been heavily filtered and processed and will have little if any flavor. Instead you want walnut oil that is made from toasted walnuts and has had a minimum amount of filtering; it should be a nice light brown color. I use La Tourangelle toasted walnut oil. You can find a list of retailers on their site or you can order from them online. There site address is: http://www.latourangelle.com/usa/index.php

     

    Barley Malt Powder - If you don't have barley malt powder you can leave it out. Just don't use the malted milk powder you can get in the supermarket it isn't the same. If you want to have this on hand you can order barley malt powder from King Arthur Flour at http://www.kingarthurflour.com

     

    Walnuts - For me when I toast the walnuts for this recipe I do it in a 350 degree oven for 12 minutes. I then let them cool, break them up and then rub them between my hands to remove as much of the skin as possible. You don't have to do the rubbing part if you don't want, but these skins will come off in the bread and it will make it harder for the walnut pieces to stick in the dough. I also don't like them floating around in the bread dough. Don't worry about getting all of the skins off, just get what you can with a 1 minute rubbing. You need to chop or break the walnuts in to green pea sized pieces.

     

    Usage Suggestions

     

    • Awesome toasted with butter, peanut butter or your favorite jelly, jam or preserve.
    • Makes a great vegetable sandwich with cream cheese and Swiss cheese or other cheese. Slice the vegetables thin and pile on a wide variety like lettuce, cucumber, bell pepper, tomato, pickle, black olives, onion, sprouts, spinach, shredded carrots, sliced mushrooms, cooked sliced new potatoes, fresh pesto or Italian dressing, sliced beets, zucchini, yellow squash, steamed asparagus, steamed green beans, all of the above.
    • Toasted topped with cottage cheese and sliced fruit.
    • Toasted topped with sweetened, cinnamon scented ricotta cheese.
    • Slice it thick and cut it in to squares, toast and then toss with melted butter and garlic powered, these are great in green salads or as a simple snack.
    • A nice accompaniment to hearty root vegetable stews and soups.
    • Use some gourmet cheeses to make an awesome grilled cheese sandwich.

     

  • Blog post
  • 10 months ago
  • Favorite count: 2
  • Views: 603

• Raw Vita-Mixed pet food, anyon

  • From: BruceWChenoweth
  • Description:

    A friend of mine, "Jim," is somewhat of a "mad scientist," and he has the financial resources to do just about anything that he wants to do. Add to this that he is compulsive-obsessive about creating the very best of anything that he produces, throw in a Vita-Mix in every household, and you have the perfect dog food.

    He has produced a raw, extruded beef and vegetable dog food that is actually designed to be used with a Vita-Mix. Although it is already the best commercially-manufactured dog food in the world if it is just recombined with water, the instructions for teh ideal feeding say to take an equal amount of fresh, raw vegetables such as spinach, kale, parsley, celery, carrots, green beans etc (greener the better); liquify them with plenty of water in your Vita-Mix, pour over the dry "Ultimate diet for Dogs" dry meal, stir, let sit and feed.

    Two things about that: 1) Dogs totaly love it, and 2) You won't believe the health improvements that you see in your dogs!!

    Now, if you don't want to buy his pre-made food, and want to create your own, THAT IS EVEN BETTER for your dogs. There is no food, even that one, that can compete with a properly prepared raw diet. So, here is how to go about emulating his recipe: (See caveat*)

    1. Begin with whole, raw organically-grown or free-range beef. (Not just the "by-products" - the whole beef.

    2.  Cut the meat off of the larger bones. If the bone is small enough that the vita-mix can liquefy it, throw it in, but be careful with that. INCLUDE ALL THE FAT! It is needed to help balance the acidity of the lean meat, plus, they need lots of fat in their diet.

    3. The bone is one of the most important parts, so give then the raw bone and let them chew it down. Don't throw away the old ones iin your yard - the longer they "age" the easier they are for the dog to chew. The bones are CRITICAL for alkalinization and as a source of organic calcium.

    4. Add fresh vegetables, especially the greenest of leafy greens and other alkalinizing vegetables like celery and carrots. the only root vegetables should be "red" like yams and carrots. No potatoes other than yams or sweet potatoes. NO GRAINS OR LEGUMES with the possible exceeption of organically-grown, non-genetically modified soy beans.

    5. Cover with water and liquefy. Pour itnto a deep bowl (so it doesn't splash out" and feed

    If you don't want to go through all that, but want to feed your dogs the best available food, you can read about hte "Ultimate" food at:
    http://www.dynamitenutrition.com/dog/ultimatediet.htm

    (*All dogs are different, so begin feeding this way with caution. Expect runny stool at first as the living food begins to clear out the digestive system of toxins, etc. There is no guarantee, expressed or implied that this is the perfect food for YOUR dog. i am a reporter, not a nutritional scientist, so I am merely reporting on real-world results, not controlled laboratory experiments. Nothing in life is certain---stay aware at all times.)

     

  • Blog post
  • 9 months ago
  • Favorite count: 2
  • Views: 584

• Tea Smoothie

  • From: brwtea
  • Description:

    I used my Vita Mix Bar Boss for tea smoothies that were always a hit in the tea house.

    To make these yourself, make a good cup of tea, whether it be black, white, green, oolong depends on your preference. See my chart at: http://www.brewcitytea.com/info.htm on how to brew tea properly. Do not over steep tea.

    Make the tea, let it cool or put in refrigerator to cool.

    Add to Vita Mix

    add frozen berries of choice (the favorite seemed to be mixed berries)

    about a cup of berries

    one cup of vanilla yogurt

    one cup of ice

    A 30 second blend should make a nice texture for your smoothie.

    Let me know how it works out for you.

  • Blog post
  • 9 months ago
  • Favorite count: 2
  • Views: 538

• Great Applesauce Recipe!

  • From: partyease
  • Description:

    Today I made Raw Applesauce in the Vita-Mix.  It was very good!!!  I used the recipe in the Vita-Mix cookbook that came with my 5000 Deluxe and revised it a little bit.

    I used:

    3 Apples, peel on (or off if you prefer)

    1 pear, peel on (or off if you prefer)

    1/4 cup pineapple juice

    1/4 tsp cinnamon

    Raw Agave, I probably put in 2 tbsp. & It was a bit sweet.     (I never measure it, just pour it in!)  Or use honey if you prefer.  Just don't use sugar!

    Then I processed it on 10/high until it was pureed to my liking.

     

    I would like to know if you try this recipe and if you like it when you do try it.  Please, let me know!!!!! And don't forget to rate it too.  

     

  • Blog post
  • 3 months ago
  • Favorite count: 2
  • Views: 508

• Coco-Choco-Banana Deliciousnes

  • From: dlwilliams35
  • Description:

    I was in the mood for a dessert smoothie and threw this together.  Boy, was it delicious.  Especially for anyone who loves chocolate milk, chocolate-covered bananas, etc.!  I'm sure it isn't a new concoction, but it is just so good that it should be posted again!

    1/2 cup coconut water

    1/2 cup almond milk

    2 frozen bananas

    1 tsp raw cocoa (I used Hershey's unsweetened cocoa powder)

    3 tsps organic shredded unsweetened coconut

    5 oz baby spinach (or just pack it in)

    Ice cubes optional

    Enjoy!

     

  • Blog post
  • 2 months ago
  • Favorite count: 2
  • Views: 311
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• Hell's Kitchen Appearance

  • From: shannonlee
  • Description:

    Vita-Mix was featured on Hell’s Kitchen episode 6 this week……

    

    The Vita-Prep 3 was the big prize given to each of the ladies of Hell’s Kitchen for winning their challenge. As the ladies returned to their room, they were exceptionally thrilled about the gift packages left for them which featured the ultimate
    chef’s tool, The Vita-Prep 3. Here’s what they said about their Vita-Mix gift package.

    “How nice! Oh My God! Yes!”

    “The Vita-Mix blender was on my wish list!”

    “They’re the Crème de la Crème of blenders!”

    “I want to make love to it that’s how excited I am”

    Watch it here:

     
    
    

     Television recap articles are popping up on the web. Here are a few of the write ups:

    1) …..”After their day of sun and fun, the ladies return to one more surprise gift in their rooms -- a Vita-Mix blender! This is the blender of all blenders and a force to be reckoned with! The ladies are super excited!” Click here for the full article.

    2)…...Ramsay asks each team to craft a three-dish meal that would total less than 700 calories. Robert, bless his heart (figuratively, and as we learn later on, literally), laughed at the challenge and exclaimed, “I take 700-calorie bites!” The women easily won, thanks to the leadership of Sabrina, who works in a health club & spa and was therefore quite comfortable with the challenge. The red team’s prize was a Venice Beach volleyball lesson from Olympian Annett Davis. When the gals returned home, they discovered they’d each received a complimentary Vita-Mix blender.
    Click here for the full article.   

    3) After their day at the beach, the women came home to see they each won a vita mix blender. Click here for article.

    For a full recap for all of season 6 click here.  

    For information on the Vita-Mix household model, the Vita-Mix 5200, visit Vitamix.com

    For information on the machine for restaurants and professional chefs, the Vita-Prep 3 click here.  
    

     

     

  • Blog post
  • 3 months ago
  • Favorite count: 1
  • Views: 2608

• Banana ice cream recipe

  • From: shannonlee
  • Description:

    Here is a great link for banana crunch ice cream made in your Vita-Mix machine click here
    It is from a Vita-Mix owner! Sounds delicious! Looks Yummy too!

    

     

  • Blog post
  • 3 months ago
  • Favorite count: 1
  • Views: 1485
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• Workout & Vitamix

  • From: homeslice614
  • Description:

    So, now that my candida cleanse is coming to a close, and I have developed much healthier eating habits, I am now starting the 3rd week on my new exercise regimen, the P90X, yes, the same one that runs those awful infomercials all the time. My hubby wanted it initially and I decided if he would drink smoothies (WITH GREENS!), then I would do the workouts too. We do not work out together (that would be grounds for divorce), but we are both doing the same program. We turned our office into the workout room.

    First of all, I can tell you that this is a HARD workout. I am not a complete couch potato, but I have not had a real workout routine for years. This program kicks my butt; I can't even do a lot of the stuff, or I have to do it in a modified form (ex. I do pushups from my knees right now and pull-ups with a band). My hubby isn't a body builder either, so we are both very challenged. But I do appreciate the mottos they use - "do your best, forget the rest", "just show up and push play" and the trainer on the videos is very good.

    We did a lot of measurements when we started and weighed ourselves. I swore that I would not touch the scale again until day 30 which is April 19th. I think I am typical of most women when I say that I am very critical of my body and regardless of how much my hubby insists that he sees results, I don't see it. But each day I can do a little bit more of the workout, or go lower on the pushups, or lift more weights, so even if I don't see it I know something is happening. Doing it together (but at separate times) has meant being supportive of each others' efforts: we bring each other water and after really hard workouts make each other smoothies. He has become quite the smoothie maker and actually gets upset if I run out of greens to put in his smoothie now. This is a straight meat and potatoes guy who I use to beg to eat a side salad at dinner.

    P90X includes a meal plan as part of the program and guess what the first phase is??? Low Carb!!! No Sweets!!! High Protein!!! Isn't that what I just did for the past 8 weeks??!!! I'm thinking that my morning smoothie is going to be great to keep up with. I am going to make lots of veggie soups and sauce bases in my vitamix. I will need to find some non-flesh protein alternatives because, although I am not currently a vegetarian, I am not a huge meat fan either. Hello nut butters and seeds, tofu, soybeans, whatever - I like it all. Send non-flesh protein ideas my way quick!

  • Blog post
  • 7 months ago
  • Favorite count: 1
  • Views: 1232
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• Dinner and a Movie...I mean Vi

  • From: MelissaBurdick
  • Description:

    Autumn is upon us and the chill is in the air...at least in Northeastern Ohio. Your nose hairs just freeze a bit in the evening dew. PERFECT time for hot delicious soups from natures abundant bounty!

    So I bust out the roasting pans and turned up the oven to a toasty 400 degrees, donned the slippers and made some apricot tea. Here we go:

    Butternut Squash Soup:

    1 Butternut squash, roasted @ 400 degrees about 45 minutes

      (spray dish with baking spray or oil lightly, cut squash in half and place cut side down in dish)

    1 apple, quartered, roasted in same pan

    1/2 head garlic, roasted in same pan

    1 1/2 medium onions, roasted in same pan

       (drizzle all of the above in a little olive oil)

    Place above in Vita-Mix container with 2 cups stock (veggie or chicken), 1/4 cup molasses, salt to taste, 1 cup water (or to desired consistency), 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp pepper. Let run til nice and hot (4 min?).

    To finish, turn to Variable speed 8(ish) and add 1/4 cup heavy cream, half & half or soymilk. Blend about 30 seconds and serve immediately.

    WOW! Delicious!

    Veggie Paninis:

    I served this soup with grilled paninis made of roasted portabellos (drizzled with balsamic, olive oil, S & P), roasted red peppers, roasted onions/garlic mashed with artichoke hearts, fresh herbs, 2 T cream cheese & lemon juice, and topped with fresh garden tomato slices.

    Serve all of the above with your favorite movie and fabulous company!  

  • Blog post
  • 1 year ago
  • Favorite count: 1
  • Views: 1057

• Alternating Greens

  • From: Rene
  • Description:

    Question of the week:

    My question is about the so-called “toxic ‘ things found in raw  leafy green veggies, like the oxalic acid in spinach.  How much is too much of this stuff to eat?  I’m feeling well and the drinks are tasty.   Thanks for the help.

    Terry Fischer

     

    Hi Terry,

    There are small amounts of natural toxins, called alkaloids, on all greens.  However, each green contains a different alkaloid, so generally, if you eat a variety of greens you won’t have any problems.   Some scientists believe that these alkaloids are there to prevent us from eating the entire crop , so that there will always be more for future generations.

     

    You will find out, naturally, how much is safe to consume.  When you eat a green in moderation it tastes great, but when you’ve had enough, your body will tell you by the taste.  It generally starts to taste bitter, can cause nausea or you may notice your mouth becomes very dry.  This bitter reaction is very obvious to most people when they eat the stronger greens, like chard, collards, arugula and dandelion. 

     

    Sunflower greens and spinach taste very mild to most people until their body has had enough, then they tend to make the mouth feel very dry.  Listen to your body and only eat the amount you need, then go on to a new green for your next meal. 

     

    You’ll notice that when you blend greens in a recipe with lots of other ingredients (like in greens smoothies or blended salads) your body doesn’t always tell you when you have had enough.   This is because your body is picking up on all the different foods at one time and it is confusing.  I recently worked with a woman who was consuming large amounts of spinach every day in her green smoothies.  She suddenly started feeling very light-headed and nauseous, she said she felt like she was going to faint all day long.  When she stopped eating the spinach and substituted it with a different green in her smoothie every day, her dizziness went away.  I suggest typically adding the amount of greens you would comfortably eat in a salad when making a smoothie, energy soup or blended salad. 

     

    It is very important to rotate your greens daily, which is the natural way to prevent any problem with over-consumption of one green.  If you eat a new green every day, you’ll typically rotate at least 7 greens in your diet.  The typical greens that are available to most of us, are romaine, red or green leaf lettuce, spinach, Swiss chard, kale, Bibb lettuce and bok choy.  The highest quality greens are those that are dark green in color, organic and locally grown.

     

    Add small amounts of the stronger varieties, such as dandelion, arugula, mustard greens, beet greens, etc.

     

    See page 165 of our book, “Transitioning to Living Cuisine” (or in the Level VI eBook on page 14) to read what happened when my husband, Allan, and I ate too many buckwheat greens.

     

    Please email me at rene.oswald@att.net with your question for the next blog post.  I can post your name, your initials or you can remain anonymous, it’s up to you!

     

  • Blog post
  • 6 months ago
  • Favorite count: 1
  • Views: 993

• HEALTHY CHOCOLATE recipe

  • From: shannonlee
  • Description:

    I am always on the lookout for the words HEALTHY & CHOCOLATE together in a recipe. Well who isn’t right?  It is rare you ever find those two words together but alas~ I have found one!

    I came across this recipe in my search and I wanted to share with all of you. It’s a recipe from the June 18^th Cleveland Examiner (Examiner.com) and it IS MADE RIGHT IN YOUR VITA-MIX.

    It’s a healthy quick treat you make with raw cacao powder, which is higher in antioxidants, vitamins and minerals. Much more so than using regular processed cocoa. Click on the image to get to the recipe then try it at home and let me know!

    

     Cheers!
    Shannon Lee!

  • Blog post
  • 5 months ago
  • Favorite count: 1
  • Views: 831

• Current favorite green drink

  • From: beeburn
  • Description:

    My favorite green drink is one I drink at work using our Green powders, carrot powders, and beet powders.   It's the easy way to get an organic drink every morning with live enzymes, even if you don't happen to have the fresh produce on hand. 

  • Blog post
  • 10 months ago
  • Favorite count: 1
  • Views: 757
  • Not yet rated

• Freezer Surprise Smoothie

  • From: TKO
  • Description:

    Today's smoothie was the let's-see-what's-in-the-fridge recipe. Which, as it turned out, was actually a what's-in-the-freezer recipe. I'm looking at a mostly empty fridge and fruit bowl, so the items that I had frozen a while ago when I had a surplus of ripe fruit and too much fresh spinach turned out to be a great surprise for this slacker who is behind on grocery shopping. And spinach freezes quite well!

    I have to remember to do that more often - buy the ripe fruit on sale and freeze some. What a nice backup plan for when days get busy.

    Anyone else have surprise recipes?

     

    Freezer Surprise Smoothie:

    frozen spinach, apple, pear, and banana pieces

    almonds and flaxseed

    less ice than usual

    more water and juice than usual

    a gradual increase on variable until things are bumping around well

    :60 on high

  • Blog post
  • 10 months ago
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• Making Sprouted Whole Wheat Fl

  • From: nikaboyce
  • Description:

    

    
    I grew up eating rather dense loaves of homemade whole wheat bread that my mom made for us with love.  It was the 1970s after all! I NEVER feed my family white bread (pure sugar bombs, straight into the blood) and always brown bread, preferably with flax added.

    I make our own bread when I have the time and I have usually used King Arthur whole wheat bread flour and also whole wheat pastry flour.
    
    If your a foodie of any sort you likely do these things too, not hard to do.
    
    The thing is, these are STILL a problem with these "healthy breads" and I didn't even realize or, put better, know it until very recently.
    
    It all comes down to the grain and the obvious fact that we humans are NOT ruminants and do not have the 4 stomachs (rumens) necessary for the proper digestion of grains.
    
    Grains are seeds of grasses and they are the genetic carrier that is tasked with getting the genetic legacy from one growing season to the next. The grain must be able to foster growth, rapid growth, once the correct conditions have been met. The grain is exquisitely evolved to jump into action.  Upon sprouting, various grain components are acted upon by enzymes to change from one form to another.
    
    One of those things is called phytic acid, found in all parts of the grain plant but especially in the bran (there are three parts to grain: bran, endosperm, and germ).
    
    The problem with phytic acid, as found in the unsprouted grain, is that it is like a sponge (a chelator) of critically important minerals such as calcium, zinc, magnesium and iron.  It also sucks up niacin (a B vitamin). Heating can knock down this activity slightly but industrial bakers side step this issue by doping these minerals and vitamins, in synthetic form, back into the bread but this doesnt mean that that whole grain bread you are eating isnt still robbing you of needed minerals and vitamins.  The "enrichment" that the bread companies do is mostly legal CYA action so that we dont sue them for pellagra.
    
    This process takes a little of time but it is WELL worth it.  I didnt shoot the first bread I made with this (was night time and the family ate the bread before morning) but I can tell you that the bread was VERY different from other whole wheat breads I have made.  The sprouting process makes the grain sweeter and the bread had more loft than other loaves I have made.
    
    I hope you will give this a try soon!
    
    How to make sprouted whole wheat flour
    
    Step 1
    
    Soak wheat berries at room temperature overnight.  Rinse a couple of times and then drain.  Put into a drainable container (mason jar, bean sprouter, etc) and keep at room temperature until the smallest of sprouts, say about 3 mms, have formed.
    
    
    (Sprouted wheat berries)

    Step 2

    Spread the wet sprouted wheat berries out onto a dehydrator tray with a teflex sheet.  Dry overnight at the lowest heat setting (95 F), until dry.

    
    
    (Wheat berries going into dehydrator)
    
    Step 3
    Decant dried berries and use to make flour or freeze immediately.
    
    
    (Dried berries)

    

    (Pouring off the berries, notice the cat, he was fascinated by all this)

    
    (Berries ready to grind)

    Step 4
    Add no more than 2 cups of dried berries to the smaller dry container for your Vita-Mix. Read and follow the directions for grinding flour.  Essentially, you turn it on to high for no more than 1 minute.  It comes out beautifully!

    

    (Berries ready for grinding)

    

    (Berries in mid-grind)

    

    (Done grinding!)
    
    Step 5
    Either use your freshly ground flour or freeze it, it can go rancid quickly.

    

    (Ready for bread making!)
    
    Let me know if you try this or if you have other ways of doing this!

  • Blog post
  • 6 months ago
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