/magic - Vita-Village - A Better Life...Together.

Single servings... mason jar s Single servings... mason jar storage

From: SharonBee
Description:
If you have a vacuum-sealer (such as Foodsaver or Magic Vac Maxima) and the jar sealer attachment (for mason-type jar lids), you could vacuum out the air, which would probably help preserve the blended drink a little longer. Once I get the hang of using my Vita-Mix (a super 3600 found at a thrift store!), I'll give this a try. Sharon
3 weeks ago
Views: 947
Forum: Weight loss...

V8 V8

From: RalphEsten
Description:

I'm still trying.... I keep increasing the ratio of tomatoes to others. I'll post when I hit the "magic" ratio.....
5 months ago
Views: 53
Forum: Vita-Mix Ki...

Troubleshooting Nut Butter Troubleshooting Nut Butter

From: genxjunk
Description:

It was like magic the first time I made almond butter in my Vita-Prep3. Two cups of roasted almonds (and nothing added) yielded perfectly smooth & creamy almond butter without any effort at all.

Since then, all other attempts have ended in disaster. No matter what I try, the resultant almond butter has a mealy texture to it (think wet almond flour). It will not get smooth & creamy. It will not process evenly through the mixing blades. I have to constantl
6 months ago
Views: 507
Forum: Dear Vita-M...

How does fiber work? How does fiber work?

From: Dottyg
Description:

Is the "magic" of fiber in the cell walls themselves, or does it have to be chunky?

My VitaMix finally came! I'm now going to be able to fix something quick in the mornings to have for breakfast. In fact, at this very moment, I'm drinking a smoothie of acai juice, flaxseed oil, carrots, spinach, whey protein, apple and frozen strawberries. It's a horrible color, but it is absolutely delicious (believe it or not!).

But, I'm wondering about the fiber aspect. If
8 months ago
Views: 439
Forum: General...

Vita-Mix Magic Vita-Mix Magic

From: anniemarie
Description:
Making a delicious vegetable mixture that can be served hot, cold or at room temperature is an easy process using the Vita-Mix. Join Annie Marie in taking an under-appreciated root vegetable and creating a nutritious and delicious soup, bisque or juice depending on how you choose to prepare it.
9 months ago
Views: 547

Exotic Fruit Dip! Exotic Fruit Dip!

From: JonEvans
Description:
Are you looking for an incredibly delicious treat that will hug your tastebuds like a blanket in December? Then you will love this video! Watch as Big Jon Evans works his magic with the Vitamix Total Nutrition Center and whips up some exotic fruit dip that goes with anything from Angel Food Cake to Crisp Delicious Apples! Happy Holidays!
9 months ago
Views: 436

VITA-MIX MAGIC VITA-MIX MAGIC

From: kirsty22may
Description:
9 months ago
Views: 460

VITA-MIX MAGIC VITA-MIX MAGIC

From: kirsty22may
Description:
9 months ago
Views: 393

krauswangerDortmund

Views: 32
Since: 1 year ago
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krisjourgen53

Views: 42
Since: 1 year ago
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MaryKisseshigh

Views: 47
Since: 1 year ago
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carlytrippy

Views: 33
Since: 1 year ago
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"Mr. Easyway Needs Help" "Mr. Easyway Needs Help"

From: Robbay1
Description:

Mr. Easyway thinks this is the answer to all his problems. Maybe if he had a Vita Mix he could work real magic with those vegetables and fruits and really throw out those cakes and pies. Have a good July 4th...Robbay
Blog post
1 year ago
Views: 406
Not yet rated

3-green smoothie 3-green smoothie

From: PIK
Description:

Have you read In Defense of Food by Michael Pollan? There is a line in this book that, for me anyway, sums up the point of eating whole foods. "That's the great thing about eating food instead of nutrients: you don't need to fathom a carrot's complexity to reap its benefits."

Somewhere else in the book, he lists the 38 known antioxidants that have been identified in 'garden-variety thyme'. Thirty-eight! His point is that we have no way of knowing right now if any one of the antioxidants individually has its own magic or if it some combination of two or three or all of them that confers the health benefit onto the thyme-eater. Because of this, I am now completely fascinated by herbs and what they can add to my family's food (and, yes, overall health).

I started a windowsill herb garden (the four I have so far are in my picture, sweet basil, cilantro, italian flat-leaf parsley and rosemary). And I have started searching for more info on the Internet about each of the four that I have on hand. These kind of searches always result in lots of entertainment. I typed 'parlsey' and found a guy who eats huge clumps of parsley for breakfast and a flashing health warning that parlsey has made more than one wife chase her hubby looking for extra affection (ifyaknowwhatimean...). All that and a lovely garnish as well. Who knew?

This morning, I made my first 3-green smoothie to include some parsley (one banana, some snipped wheat grass, about 15 parlsey leaves, some romaine, some strawberries - with hulls - and some frozen blueberries and ice). Not at all green in color, of course, but DELICIOUS!

The parlsey-for-breakfast guy claims that after eating the clump, his bike ride to work is fast fast fast. I am off in a bit to take my 96-year-old grandparents (they will both be 97 next month) grocery shopping. It takes a LOT of energy to keep up with my gramma. Let's see if this helps!

Happy Saturday, everyone!
Blog post
1 year ago
Views: 668
Not yet rated

Magic Martinis & Mario NY Food Magic Martinis & Mario NY Food event

From: MelissaBurdick
Description:

The night was amazing! What am I talking about you’re wondering? Magic Martinis & Mario! What an event! These three guys throw one heck of a party! Wow!
The trifecta of entertainment: Billy Harris (if you’ve never seen this guy…check out the pics. I am a dead-ringer for being his twin-ha! Sorry, BH! Billy wears these signature large black-rimmed glasses), Tony Abou-Ganim (world renown celebrity mixologist), and Mario Batali (need I introduce? No.)
A lovely place, Del Posto (situated in the meat packing district nestled near Chelsea market and the food network studios) in NYC was host to the event. Del Posto is one of Mario’s restaurants. Really lovely…seriously. We began our evening by mingling with some of the industries most well-known. I’ve got to say meeting Anne Burell was a hoot. She is fabulous. Seriously.
I was then whisked off to be one of the first to participate in Tony’s mixology demonstration. We muddled the crap out of those Mojitos! Yummmm… 10 Cane rum was a co-sponsor so everyone got a little goodie ‘sample’ to take home. Thank you! And the girls I met while muddling were just great! Funny how you become such fast friends when you share a muddling station.
So, off to the dinner table. Luckily, we were seated with a great group of guests. Although in this crowd, it was hard to find a ‘dud’. Next we watched Tony make a couple more drinks during the first course. A Hendrick’s gin martini (great if you love gin) and another genius martini, inspired by the Iron Chef’s: Battle Mango (Mario is an American Iron Chef in case you did not know) with a silky mango puree made in the Vita-Mix machine. OK, gotta admit this was my favorite--hands down. Now I can entertain my friends making the same celebrity inspired cocktail in my own kitchen with my Vita-Mix! Yippee!
Tony is a world famous bar chef and only uses freshly made fruit purees and fresh squeezed juices. The Vita-Mix machine makes handy work of these tasks!
Mario’s food demonstration was better than I could have expected. His charisma and humor was most amusing for the appetite. What a character. I really have to say, this guy is genuinely down to earth and someone you’d want to have coffee with (or espresso). The idea here was that Mario would exhibition-style prepare and explain the dish about to be served as he does in is show. His dishes were prepared simply but with fresh, well thought out and sought out ingredients. We all understand the value and flavor of a home grown tomato over one that is picked green and left to ripen on a delivery truck to be sold to us at some super-giant grocery chain. Just different.
We were made a lovely salad of thick-sliced, seared sweet onion that served as a nest to green and wax beans, halved heirloom tomatoes and basil in a light vinaigrette. The crowning jewel to this salad was the fresh mozzarella draped in an olive puree.
Next we were treated to a handmade pasta dish with fresh white shrimp, tossed gently in a fresh simple tomato sauce. Oh-so amazingly good! Our main course was a choice of delectable lamb chop or halibut. Both cooked perfectly. Dessert? A tender cake with zabaglione and fresh berries. Fabulous! Oh-and the piece de resistance…100 year old Grand Marinier. Thank you to Laurent Cutier and his lovely wife, Kat!
Personally, I can’t wait for the next event. Hi to all of my new friends!
Blog post
2 years ago
Views: 855
Not yet rated