Vitamix basics class

There are a few kitchen tools and applicances out there that can change the way you cook, and eat, forever.  They can encourage healthy eating, cut down on prep time, and expand your culinary horizons.  My new Vitamix Ascent series falls into that category.  I’m never turning back!   


To make best use of my new machine and get acclimated with the various settings and capabilities, I attended a Vitamix basics class at the company’s one and only brick and mortar store in Solon, Ohio.  The store manager Michelle, and her team helped a small crowd get to know all the delicious, versatile and healthy creations one can make with this awesome blender.

Attendees were treated to generous samples and invited to help out in executing the 8 recipes demonstrated during the class to have a more hands on experience.  I did a Facebook live during the first portion of the class.  If you’d like to check it out, click here:  Vitamix Basics Class Facebook Live Video


We started with a cocktail, a healthy one made with spinach. Since the class, I have made this at least a dozen times, even putting my own twist on it occasionally, adding things like half an avocado or almond milk to make it creamy. 


Next we sampled and prepared an example of what Vitamix is famous for, smoothies.  This one had beets, strawberries, and cranberries in it.  Since I couldn’t find frozen cranberries in my grocery store I substituted with frozen cherries when I tried this at home, plus I added some of the green beet tops for additional nutrients.  This one is another new go-to for me in the mornings.  Look at the vibrant color on this!  

I don’t know about you, but summer salads are a staple in my lunch box and dinner table, especially with all the lettuce varieties I have planted in my garden this year.  But I am always looking for new bold dressings to spice it up.  The creamy raspberry vinaigrette was a sweet tart punch, that would be beautiful with a nice spinach salad, for example.  I have a bucket full of fresh picked strawberries that are super ripe, so I’m planning to try this recipe with those as well.  

For a “main course” of our class, Michelle demonstrated a black bean soup.  Technically the Vitamix doesn’t cook the soup, but the blades run for five minutes to fully blend all of the ingredients together and the finished product is piping hot.  You can transfer the soup to a pot to cook further, or freeze it if you’d like. It was creamy, spicy and filling.  I can see us making this a great quick-fix weeknight dinner option, or an easy meal to take to friends houses when you’re visiting a new baby or new home.  


This class also helped me think of the Vitamix not just as a blender, but also as a food processor.  It’ll cut down your chop time significantly on recipes like homemade salsa.  I tried it on a pineapple salsa I was making for a TV demo and was thrilled at the results.   

Want something you can make your kids with only two ingredients? Try the raw applesauce.  I love knowing it only has natural sugars in it when I spoon it on to their plates. 


Hummus is anothe recipe people rarely seem to try on their own, but it is so very delicious when made fresh.  The version Micheel made for the demo was creamy and easy, and a perfect make ahead item for a party or healthy option to have in the fridge for the week. 

We made the Vitamix work the hardest when we saw Michelle turn four cups of cashews into homemade cashew butter.  I would spread that on a tire and still want to eat it! To be honest, I was hoping that making it myself would make it a little less expensive.  That isn’t necessarily the case, depending on where you buy your nuts, but it may still be worth it for those who eat it by the jar, or who would appreciate knowing the nutritional content, and controlling it. My daughter now claims she can taste the difference between my homemade peanut butter and store bought.  I actually believe her. It’s that good. 


Can’t believe the machine actually cleans itself out after that, especially with something so sticky.  Michelle shared a great tip too!  On days she makes nut butters, before she cleans out her container, she will make something with the residual product, like a peanut sauce or a peanut butter milk shake.  Great Cheftovers ideas!  

For dessert, we had a refreshing strawberry lime sorbet.  I’ve been picking fresh strawberries and stocking up on beautiful other berries while they’re in season, then freezing them.  Can’t wait to put them to use with a sorbet using my “frozen dessert” program on my own machine.

When I got home from the class, I immediately wanted to start putting all of these great ideas and applications to work.  I haven’t even begun to scratch the surface.  But I have been working on some pesto recipes using my Vitamix, like a mint pea and a kale walnut combo. Tell me what you think!

Kale Walnut Pesto

  • 1/3 walnuts, toasted
  • 1/4 grated Parmesan cheese
  • 2 c. Chopped kale
  • 1 T. Lemon juice
  • 1.2 c. Olive oil
  • 1 clove garlic
  • 1/2 t. Salt
  • 1/4 pepper

Add all above ingredients except the olive oil into your Vitamix or food processor. Begin mixing and slowly stream=a in your oil until the mixture is smooth.  Add more if it’s too dry.  Taste for seasoning and refridgerate or use immediately.  

Disclosure: I was invited by Vitamix to attend this class free of charge.  All opinions are my own.

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Carrot Ginger Soup: Vitamix Recipe

I was recently given the keys to a new car.  Or at least that is what it feels like.  I’m working with Vitamix to spread the word about the power and versatility of it’s newest model, the Ascent Series.

vitamix ascent

I got a one on one lesson from the manager at their Solon retail store about all the cool things this new mega blender can do.  What was most eye opening for me was to see this machine as much more than just a blender, it’s a food processor too.  And I’m really looking forward to experimenting with all the different capabilities of Vitamix’s newly launched product.

The first thing I wanted to do was crank out a batch of my Carrot Ginger Soup.  It’s something my kids and I both crave.  It’s bright, bold and nutrient-rich.  And now, it takes me half the time.

Vitamix settings

Instead of chopping the carrots up and cooking them in a sauce pan along with onion, garlic and ginger, then adding the remaining ingredients for the remainder of the cook time, I just added everything at once, then simply pressed the “soups” setting, which is a 6 and a half minute program designed to heat raw ingredients to a steaming hot soup by using the friction of the blades (which spin at more than 200 mph!).  People, it was that simple.  No pots and pans to clean up.  No hot cook top come the warmer months.  Boom, done.

carrot ginger soup in vitamix

The other programs available on the Ascent Series Vitamix are Smoothies, Frozen Desserts, Dips and Spreads and Self-Cleaning.  Yes, it cleans itself!  And it’s dishwasher safe if you’re so inclined.  The programs are more of a guideline than an “autopilot.”  Think of it like the “popcorn” setting on your microwave.  It’s very useful, but not a fail safe option.  This model also has a bigger blade than the classic Legacy Series blender, which allows for better access into the well to get more product out of the container (wasting less).  In the coming months you can expect additional products for use with the Ascent, like a 20 oz smoothie container and a 8 ounce small batch/chopping container.

Want to make my carrot ginger soup yourself?  Here’s my recipe:

carrot ginger soup

Carrot Ginger Soup

2 cups chicken stock

1/3 of a medium onion

1/2 pinch of ginger, peeled

1 large clove of garlic

3 cups peeled carrots, roughly cut into 1-2 inch pieces

2 t. salt

1/4 t. pepper

Generous pinch of turmeric, (or cayenne if you like it spicy)

1/4 c. heavy cream

Add all the above ingredients except the heavy cream, in the order in which they are listed, into your Vitamix.  (For a vegan version, substitute vegetable stock for chicken stock and use coconut milk instead of heavy cream.)  Press the “soups” setting of your Vitamix.  When the program is complete your soup should be completely blended, smooth and piping hot.  Taste to adjust seasoning if necessary.  Add the heavy cream and pulse, or blend for another 30 seconds.  Serve while it’s hot! Make it ahead for later in the week, or freeze it for another time.

I’ll be attending a Vitamix class in early May to learn to make 10 other recipes with my new machine.  And you can bet I’ll be trying it out with other recipes in my own kitchen. I see gazpacho, almond butter, and hollandaise sauce in my future.  Buy the Ascent before Mother’s Day and save up to $90.

Disclosure: I was gifted a Vitamix Ascent Series Blender, and invited to a complimentary Vitamix class at their retail store as part of an arrangement I made with the Vitamix team. 

 

Resolution-Friendly Menus in CLE

When January rolls around, many of our resolutions and goals center around food and our waistlines. Eat better, eat less, eat local, etc.It’s hard enough to stick to a plan when you’re preparing meals at home. But many people on a new diet plan often avoid going out to eat, or joining in on social events because they fear (or know) that a place or an event won’t offer them choices that fit in to their new plan.

But menus and chefs in Cleveland are keeping up with diners’ increasingly complicated and conscientious eating habits. So I’ve crowd-sourced a list of tasty local establishments that offer plenty of options for people who are eating more particularly or carefully in the new year.

Townhall Offers all non GMO menu items as well as Paleo and Vegan menu nights.  It’s also one of the largest menus in the city so you can go back again and again and not repeat dishes.

REBol Sister restaurant to Town Hall, they offer a 100% Non GMO menu, meats are all organic when possible, dressings and sauces are free of refined sugar and they use coconut oil for cooking. 

Courtesy:Facebook, REBol’s Thai Chicken Broth Bowl


Cleveland Vegan There’s an extensive menu, plus catering options and a bakery with GF, vegan and raw options. They have a raw dinner night this Saturday, January 14th. 

The Root Cafe The community cafe and vegetarian eatery has lots of pizza and calzone options, and beans and rice to leave you feeling satisfied.

Forage Public House A large percentage of the Lakewood gastropub’s menu is GF, vegan or vegetarian, and  Thursday is vegan night.  But there is also a lot on the menu to appease those you’re dining with who may not need those options.

Tommy’s This Coventry institution has been meeting the needs of vegetarians for decades.  As their slogan goes, “Whether you’re a vegetarian, a meat-eater, vegan, or just plain hungry, Tommy will take care of you.” 

Sweet Melissa‘s Rocky River ad University Heights locations has a whole line of GF and vegan pastry and a host of GF options on their menus. 

Pure Vida I trust Brandt Evans to make great food (Blue Canyon, another one of his, is one of my favorite spots in town.  The Public Square location offers great GF, V and Veg lunch items for those struggling to stay on your program during busy lunch hours. 

Courtesy: Facebook, Lobster Thermidor from Fire Food & Drink


Fire Food & Drink Headed by one of my other favorite chefs in town, Doug Katz, Fire is always on the cutting edge.  It’s a great date spot.  They use local meat whenever possible and only use sustainable seafood. 

Spice Kitchen & Bar If locally sourced ingredients are of new importance to you now, seek out places like this, which creates their menu based on what Spice Acres (their farm in the Cauyhoga Valley Natioal Park) is producing.

Toast Is so proud of their locally sourced products, they actually list the purveyors on their menu.  So you can support multiple local vendors with each bite.

Sustainability also ranks high on the list of priorities at places like Flying Fig, Greenhouse Tavern and Urban Farmer.  

John Mango’s World Cafe This Ohio City favorite has been doing vegetarian since before it was cool.  They have an entire section of their menu entitled “The Ballad of Meatless and Delicious” Vegan, gluten free and a juice bar on site too.

Cafe Avalaun In Warrensville Heights, Chef Brian Doyle’s place is the city’s first and only 100% gluten free restaurant. And they have a Fresh Meals Club that they’re running a special trial on right now.  Subscribers pick up 6 dinners every Tuesday. They’re all Paleo, grain free, dairy free, soy free, low carb nearly whole30 compliant type meals. 

Courtesy: Facebook, Good to Go Cafe and Anna in the Raw


Good to Go Cafe in the IMG building has a daily variety of raw foods and coolers full of Chef Anna Harouvis’s killer organic cold pressed juices, from her line Anna in the Raw, popular with her professional athlete and rock star clients alike (she is the juicer for the Cavs and the Indians, among other high profile clients).

If you’re goal in 2017 is to juice related, there is also Restore, and CLE Juice Box which both offer cleanses and clean eats. 

When you don’t feel like going out, try Sprinly.  They’re a personal, plant-based chef and nutritionist service…delivered.  They have plans with 6-20 meals per week.  And they’re local.  

Note: Destination Cleveland also put together a great list, with some overlapping ideas, and some new bones.  Check our theirs at www.thisiscleveland.com.  

Courtesy: Facebook, Good to Go Cafe

Please help me add to this list.  Where are you finding delicious foods that meet your new needs??

Food is love.  And love is food. 

If you’re like me, you like to show love with food. As Valentine’s Day draws near, I teamed up with someone I love, my friend Rachel from Roaring Acres, to create three lovely events aimed at showing those close to us just how much we care. Cozy up with your girlfriends for PJ Potluck, entertain your kiddos with a Valentine’s themed play date, or romance your honey with an enticing sweetheart’s brunch in bed.

lovely events pj potluck setup

Week nights can be exhausting. The idea of cooking for a crowd probably doesn’t appeal to many. Make a few easy things (some ahead of time) and ask your gal pals to contribute the rest, potluck style. Throw what you need in a silverware caddy and dish out sweets in small, portable portions. Trade work clothes for yoga pants, pop in a movie (or three) and indulge in some serious comfort food.  

Take movie night to the next level with tomato and truffle popcorn soup shooters. Saw this recipe in Food Network Magazine and had to give it a shot. I actually used half the recommended amount of truffle oil and found it to be just enough. Make the soup a day or two in advance, then just heat and serve. Garnish with popcorn and share the rest of the bag with easy-to-pass-around tins.

lovely event chocolate penne

I wanted to give local entrepreneurs some LOVE in this post by making an indulgent and (appropriately flavored) pasta dish using chocolate penne from the Little Lakewood Pasta Company.  Recipe follows. 

And I also LOVE friend and fellow TV news veteran, Tiffani Tucker’s, new Bundt cake business. Have a Slice mini heart-shaped cakes were the perfect complement for our Valentine’s Day dessert. She prepares five different flavors that could also double as favors.


Over the weekend, create a no-frills craft and healthy lunch. Served in the middle of the action, the kiddos can help themselves while they decorate cards for the local nursing home, or a children’s hospital. Dig up that heart-shaped cookie cutter and make sandwiches with strawberry jam and almond butter.
Since my little sweeties like to dip things, I roasted some red peppers and added it to homemade hummus, and provided a pile of sweet and crunchy sliced red and yellow peppers. Recipe follows.

For something to sip on that’s also good for the heart, I made smoothies in my daughters’ favorite color–purple. Toss in frozen berries, a banana, almond milk, and a generous splash of this vibrant fresh pressed juice from Restore Cold Pressed, made with raw and organic apples, beets, carrots and lemons. Use a fun glass so they can slurp them up happily.

Dessert doubles as a holiday-themed activity with decorate-your-own mini cupcakes.  More sprinkles ended up on the floor than on the cupcake display…but kids love to be involved in the fun.

lovely events brunch set up

And don’t forget to to treat your honey.  Create a beautiful brunch or breakfast in bed. If the way to a man’s heart is through his stomach, then deviled eggs are the fast lane.


Hard boil eggs and make the deviled filling the night before. (I add mayo, yellow and Dijon mustard, a splash of Worcestershire sauce and salt/pepper) Fill and top them on Valentine’s Day. I painted hearts with Sriracha, sprinkled capers on a second set, then used the remainder of my pancetta from my pot luck pasta recipe for a third variety.

lovely events breakfast stack

To satisfy meat eaters, make this impressive Breakfast Stack with sausage, cheese, sautéed veggies and potatoes. Recipe follows.  This can also be prepped ahead of time to allow for less labor and more snuggle time on this romantic day.

And for a decadent dessert, my go-to is a Chocolate Strawberry Panini, a recipe from my culinary crush, Giada De Laurentiis. I used my Panini press, but if you’ve got a Foreman Grill or a grill pan, those will do the trick too.


Skip the heart-themed setting and create a Valentine pink bubbly by dropping in a few Red Hots for color and just a hint of cinnamon flavor. Or brew up your love’s favorite blend, and finish it with the care and attention of a seasoned barista.

lovely event coffee

A trio of Valentine’s Day menus, delivered. My love to you all!!

Chocolate Penne: 1 lb. dried chocolate penne pasta, 1 jar prepared Alfredo sauce, or about 2 cups homemade, ½-1 c. asparagus, cut into bite sized pieces and blanched, 2-3 T. pancetta or bacon cut into 1 inch pieces, 1 Roma tomato, halved and sliced, pinch of nutmeg and cardamom (optional)

Cook pasta according to package directions, 7-10 min. In a sauté pan, fry up pancetta, then set aside. To the same pan, warm sauce and add nutmeg and cardamom. Toss the pasta in the sauce, and then add asparagus. Top with sliced fresh tomatoes and crispy pancetta.

Roasted Red Pepper Hummus: 1 red pepper, olive oil and salt, 1 can garbanzo beans, rinsed and drained, I lemon, juiced, 1 clove garlic, chopped, 1 T. parsley, chopped, ¼ t. sesame oil, ¼ c. water, ½ c. olive oil, salt/pepper to taste

Preheat oven to 425* Coat the red pepper generously with olive oil and salt. Roast in the oven until skin is slightly charred. Set aside to cool then peel the skin and remove seeds and stem. In a food processor, combine beans, garlic, lemon juice, parsley, sesame oil, water, salt/pepper and the red pepper (cut into strips).  Blend until smooth, gradually pouring in the olive oil.  Taste and adjust seasoning.  Chill and serve.  

Breakfast Stack: ½ lb. breakfast sausage, ½ c. shredded cheddar cheese, 2 T. each, red and yellow bell peppers, 1 T. white onion, chopped, 1 small potato, shredded, 1 egg, beaten.

Preheat the oven to 350.* Brown the breakfast sausage and set aside. Shred the potato like hash browns and then wring out as much moisture as you can, with a cheese cloth or clean dish towel.  Season and pan fry until golden brown.  Set aside.  Combine chopped veggies, season and sauté until softened.  Generously coat a medium ramekin (about 10 oz. size) with cooking spray.  Sprinkle cheese on the bottom for the bottom layer.  Add a layer of sausage, then veggies, then potato.  Pour  in the beaten egg, making sure it filters through the layers. Finish with a final layer of cheese.  Bake 20-25 min.  Cover with a plate and flip to remove from ramekin and serve.