Butternut Squash Soup

Ingredients:
2 tablespoons extra-virgin olive oil
1 carrot, diced
1 celery stalk, diced
1 onion, diced
4 cups cubed butternut squash, fresh or frozen
1/2 teaspoon chopped fresh thyme
4 cups low-sodium chicken broth
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper

Heat oil in a large soup pot. Add carrot, celery and onion. Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes.

Stir in butternut squash, thyme, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes.

Use an immersion blender to purée soup.

Source: http://www.wholefoodsmarket.com/recipe/classic-butternut-squash-soup

Potato Celery Soup

Ingredients

• 1 teaspoon coconut oil
• 1 pound (454 g) chopped celery - about one bunch
• 1/2 cup (80 g) chopped onion
• 2 1/2 cups (600 ml) vegetable stock
• 1/2 cup cashews blended with 1/2 cup water
• 2 (450 g) medium Russet potatoes, cooked and quartered
• 3 garlic cloves, roasted, peeled
• salt and freshly ground black pepper, to taste

Directions

1. Sauté celery and onions in oil until softened (add in garlic at the very end)
2. Heat broth in microwave and put in blender with all ingredients
3. Select Variable 1.
4. Turn machine on and slowly increase speed to high and blend for 2 minutes for a creamy, smooth soup (this one is better silky rather than chunky)
5. Serve immediately.

Adapted from: https://www.vitamix.com/Find-Recipes/C/E/Celery-Potato-Soup

Home made Mocha Frappuccino

2 cups coconut milk/soy milk/regular milk
2 teaspoons instant coffee
2 packets of splenda
4 heaping teaspoons of cocoa powder
handful of spinach
small amount of cabbage
honey to taste
3 cups of ice

blend everything on high

Fresh Salsa

• 1/2  medium onion, peeled
• 1 jalapeno chile pepper, seeds and membranes removed
• 1/4 cup (5 g) fresh cilantro
• Juice from one lime
• 1 teaspoon salt (optional)
• 6 (672 g) ripe Roma tomatoes, quartered (24 quarters) 

1. Place first four ingredients and six of the tomato quarters into the Vitamix container in the order listed and secure lid.
2. Select Variable 1.
3. Turn machine on and slowly increase to Variable 5.
4. Blend for 15-20 seconds, using the tamper to press the ingredients into the blades.
5. Reduce to Variable 3 and remove the lid plug. Add in the rest of the tomatoes through the lid plug opening.
6. Blend for an additional 10 seconds, using the tamper to press the ingredients ino the blades. Do not over mix, leave chunky. Serve with tortilla chips.

Adapted from recipe found here: http://vitamix.ahoy.com/recipe/recipe.cgi/1/49/

Only about 4 calories per 1/4 cup!!

Quick and easy marinara

• 1 medium carrot, halved or about 1/2 cup chopped
• 1 Tbsp olive oil (optional)
• 3 medium garlic cloves, peeled
• 2 small onions, peeled, quartered or about 3/4 cup chopped
• 2 pounds (908 g) fresh tomatoes, quartered
• 1/2 tsp dried crushed oregano
• 1 tsp dried crushed basil
• 1/4 tsp ground black pepper
• 1 bay leaf
• additional seasoning, to taste

1. Place all ingredients, except bay leaf, into the Vitamix container in the order listed and secure lid.
2. Select Variable 1.
3. Turn machine on and slowly increase speed to Variable 5 or 6.
4. Blend for 15 seconds or until desired consistency is reached.
5. Pour into large saucepan. Simmer over low heat for 30 minutes. Stir occasionally.
6. Serve with pasta or over grilled, steamed, or raw vegetables. YUMMO! 

Source: http://healthyblenderrecipes.com/recipes/vitamix_quick_easy_homemade_vegan_marinara_sauce/

Kiwi strawberry smoothie

Great video on how to peel a kiwi quickly: http://youtu.be/MIxdS-xzXbU

• 3 ripe kiwi fruits
• 2 cups ripe strawberries
• 1 cup fat free vanilla frozen yogurt
• 1/2 cup fat free milk

Source: http://perfectsmoothie.com/kiwi-strawberry-smoothie-recipe

I edited the recipe since I didn't want to have frozen yogurt in it:

• 3 kiwi fruits
• 2 cups frozen strawberries
• 1 cup orange juice
• 1 cup ice cubes
• handfull of spinach

Blend everything in blender until smooth.

Potato Leek Soup

2 medium potatoes
1 leek
1 onion
1/2 cup raw cashews
2 1/2 cups water
2 tsp no-chicken Bouillon
3 tbs Earth Balance (I used 1 tbs of coconut oil)
Salt to taste
Chives for garnish

Peel and cut potatoes into small chunks and boil for 10 minutes - until tender.

While potatoes are boiling, cut up leek and onion and stir fry in butter/coconut oil until they become translucent.

Mix cashews and half cup water in vitamix until blended and then add the rest of the water (I bypassed this and just put in 2 cups almond milk and half a cup vegetable stock).

Add everything else to blender along with potatoes and onion/leek mixture and blend.

Delicious!

Source: http://veganbelle.com/2011/07/potatoleeksoup/

cauliflower mash

Ingredients

1. head of cauliflower
2. 2 cups chicken stock
3. 4 sprigs of fresh rosemary
4. 5 cloves of garlic 

Directions

1. Cut the leaves of the cauliflower (they have a bitter taste you dont want)
2. place in dutch oven with 5 cloves of smashed garlic, leaves of rosemary
3. cover with chicken broth and bring to a boil for 15 mins (check it halfway through so it doesnt burn)
4. remove the cauliflower and put into the vitamix or food processor and mash until creamy smooth!! 
5. I made mine earlier in the day so I just put it into a baking dish and reheated before dinner

Source: http://prettylittlepaleo.blogspot.com/2012/05/mind-blowing-cauliflower-mash.html

Quick and Easy Bulgarian Farro

Cook 1.5 cups of dried farro.

Add 4 oz of eggplant garlic spread and top with feta cheese.

Serve either hot or cold.

Chinese broccoli with chinese mushrooms and tofu

The night before, soak dried shitake mushrooms to rehydrate them. I stick them in a tupperware with water and dump them in the fridge.

Wash and cut chinese broccoli into 4 pieces - 2 pieces of mostly stem and 2 with mostly leaves.

Sautee garlic in olive oil. Right when it starts to sautee, dump in the stem parts and stir fry until stems start to cook (about 5 minutes).

Add leafy parts of the veggies and in another pan, sautee shitake mushrooms with teriyaki sauce, oyster sauce, or soy sauce (I like Trader Joe's Soyaki sauce).

Stir both until leaves are almost done cooking, then add cubes of tofu (I use one container) and continue stirring.

When tofu is heated and leaves are done cooking, combine all ingrediens and give one final stir.

Chai Tea

I didn't actually make this one - my mother in law made it for me for Christmas, and it is seriously AMAZING!!!! From: http://www.thekitchn.com/edible-gift-idea-the-best-chai-132784

Chai Tea Mix Recipe
Makes about 12-16 teabags

12 green cardamom pods
1/2 teaspoon whole red peppercorns (optional)
1/2 teaspoon whole black peppercorns
1 tablespoon fennel seeds
1/2 teaspoon coriander seeds
1/2 teaspoon whole cloves
1 4-inch cinnamon stick
3 tablespoons chopped candied ginger
1/2 cup loose black tea

Preheat oven to 350°

With a sharp knife, split the cardamom pods in half. Place in a pie tin along with the peppercorns, fennel, coriander, cloves and cinnamon. Toast in the oven for about 5 minutes, or until the spices are fragrant. Remove and cool.

Crush spices lightly with a rolling pin or in a mortar and pestle. You may have to crumble the cinnamon stick with your hands.

In a bowl, toss the spices, candied ginger and tea together until blended.

Spoon into your container of choice (mason jar, cello or parchment or waxed paper bags, vintage tea tin, etc.) Include fillable tea bags and brewing instructions. Alternatively, you can fill each tea bag with approximately 1 tablespoon of the chai mix and tie it loosely to close. (But that's a lot of work if you're making several batches!)

Brewing Instructions
tea for one

1 cup of water
1/2 cup of milk
1 tablespoon of Chai Mix placed into a tea bag
Sugar or honey to taste

Bring the water to a boil and add the teabag. Turn off the heat and let steep for about 5 minutes. Add the milk, turn on the flame and reheat until hot. Remove from heat, discard teabag, sweeten to taste, enjoy!

Beef Barley Stew

Ingredients
1-1/2 pounds beef stew meat, cut into 1-inch pieces
1 medium onion, chopped
2 tablespoons canola oil
4 cups water
1 can (15 ounces) tomato sauce
5 medium carrots, cut into 1/2-inch pieces
1 celery rib, thinly sliced
2 teaspoons salt
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/4 teaspoon pepper
2 cups fresh or frozen green beans, thawed
2 cups fresh or frozen corn, thawed
3/4 cup medium pearl barley

Directions

In a large skillet, brown beef and onion in oil until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Add water, tomato sauce, carrots, celery, salt, oregano, paprika and pepper.

Cover and cook on low for 4-5 hours. Add the beans, corn and barley; cover and cook on low 2 hours longer or until barley, beef and vegetables are tender. Yield: 6-8 servings.