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.

Pasta with Creamy Greens and Chicken Sausage

I’ve been making a real effort to find creative and tasty ways to eat more greens.  Smoothies only satisfy once a day, so it was time to get serious about incorporating more leafy greens into things other than a salad or juices.

Pasta is one of my favorite canvases.  I took a look inside my pantry and refrigerator last night and went to work.

Get out a food processor, and put on a pot of water.  This dish will satisfy served piping hot for dinner…or cold or room temp for lunch or a side dish.


Pasta with Creamy Greens and Chicken Sausage

2 Large clove garlic

4 c.  Loosely packed fresh spinach

4 c.  Loosely packed fresh kale, chopped

8 oz. (or 1/2 c.) cream cheese, softened

4 oz. (or 1/4 c.) goat cheese, softened

Salt and pepper to taste (1 t. Salt, 1/2 t. Pepper)

16 oz. Short pasta (like penne, rigatoni or rotini)

4 links chicken sausage (I used Parmesan Chicken Sausage from Fresh Thyme Farmers Market)

1/4 c. Grated Parmesean

1 tomato, sliced and 1 T. Chopped parsley (for garnish)

Bring a pot of water to a boil and cook pasta al dente.  Heat a grill pan or frying pan and prepare the sausage until it’s browned on the outside and cooked through.  Combine the rest of the ingredients (except for grated cheese, tomatoes and parsley) in a food processor or a blender, like a Vitamix. Blend until smooth, then taste to adjust seasoning.  Drain pasta and reserve about a 1/2 cup of the pasta water to loosen the sauce later, if necessary.  Slice the sausage into bite sized pieces.  Transfer pasta to a serving bowl and add greens mixture and sliced sausage.  Stir until until everything is combined.  Top with tomatoes, grated cheese and parsley.

Serves four.  If you’re using the new Vitamix Ascent, your should double the recipe for the volume minimum.  Sauce will keep for about a week  or your can freeze the extra.

I am always looking for better ways to eat, or drink, my greens.  I’ve shared my newest secret…what are yours? 

 

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.