White Chocolate Holiday Bites

Perfect for your homemade Christmas gift option, package these sweet treats in small gift boxes with a card and share with your loved ones.

Ingredients

⅔ cup (100 g) white chocolate
1 cup (150 g) blanched almonds
1 cup (100 g) walnuts
5 Tablespoons (70 g) coconut oil
1¼ cups (100 g) unsweetened shredded coconut, toasted
⅓ cup (40 g) raisins
10 (150 g) medjool dates, pitted
1 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch kosher salt
for garnish, handful of white mulberries & handful of edible flowers

Directions

1. Melt the white chocolate in a bowl or bain marie.
2. While the chocolate is melting, add all remaining ingredients into the Vitamix container in the order listed and secure the lid.
3. Turn the machine to Variable 5. Pulse the machine 15-20 times, using the tamper to press ingredients toward the blades, blending until combined but leaving some texture in the mixture.
4. Using a small ice cream scoop, or your hands, shape the mixture into small bite sized balls and dip each one into the white chocolate to cover half of the ball.
5. While the chocolate is still melted, top each one with a few white mulberries and edible flowers and transfer to the fridge for the chocolate to solidify.

The Ultimate Convenience: Grab-and-Go Smoothies

SMOOTHIE,
BANANA,
HEALTHY,
COMMERCIAL

BY: Adam Wilson

A tantalizing treat, grab-and-go smoothies can be made ahead of time and will keep in a refrigerated cabinet, if properly blended in a Vitamix with the right set of ingredients. Get tips and recipes from the Vitamix culinary team.

Smoothies are usually a made-to-order item, but they also work as a tantalizing grab-and-go treat or meal replacement that you can make ahead of time and set out in refrigerated location. Properly blended in a Vitamix® with the right set of ingredients, they will stay fresh and will not separate for up to four hours.

Smoothies are hard to beat for stopping power in the aisle because of their bright colors that telegraph health, well-being, and great taste. And, they can be consumed at any time of the day, with any meal – including breakfast – or between meals as a healthy snack or treat.

Smoothies are also a treat for your bottom line, if you choose your ingredients carefully. For example, frozen fruit costs less than fresh fruit, keeps longer, and delivers stronger flavor without any compromise in terms of vitamins or other nutrients.

If you’re preparing smoothies to set out on ice or in a refrigerated cabinet, there are a few things to keep in mind. If you use frozen fruit, you may not need ice as an ingredient. If possible, try to avoid ice or water because when the beverage sits, the water will separate out. Fresh spinach and leafy greens contain lots of water, so it is best to avoid these as well.

A simple formula for a delicious grab-and-go smoothie is to start with a base, such plant or dairy milk or juice. Then, add frozen fruit. The most popular fruits – topping every list – are strawberries, bananas, and mangoes. If you sell produce in your store, you can use fruit that is expiring or, in the case of bananas, you can freeze them for later.

Many other ingredients can be obtained in powder or other self-stable form (e.g., cocoa powders, protein or energy powders, powdered spices, or powders containing multivitamins, vegetables, or grains; or purées, such as pumpkin or sweet potato). These ingredients enable you to tailor your recipe toward nutritionally rich combinations that many consumers desire.

Because many consumers today want their smoothies to serve a health-related purpose – to boost protein or energy or promote wellness – consider a name for your smoothie that helps consumers understand why you chose the ingredients that you did. Keep in mind, though, that on some occasions, smoothies are still considered a treat or indulgence, perhaps a reward for showing restraint on other occasions.

To get you started with your grab-and-go smoothie offering, we developed two recipes below. The base for both is almond milk. The first smoothie capitalizes on the ever-popular combination of strawberries and bananas. The other is high in protein with the indulgent appeal of chocolate and peanut butter.

We recommend that you blend both smoothies in a Vitamix using programmed cycles to ensure they are fully processed and will not separate when sitting. You can use The Quiet One® by Vitamix Commercial to blend three 16-oz. smoothies, or the Vitamix XL® to blend up to 12 16-oz. smoothies. You can store the to-go smoothies in a sealed juice container or a plastic cup with a lid in refrigerated location.

Strawberry Banana Smoothie

Prep Time: 10 minutes
Container: 48 ounce
Total Time: 10 minutes 45 seconds
Yield: 1 serving, 600 ml, 2.5 cups
Skill Level: Simple

Ingredients:
¾ cup (180 ml) almond milk, chilled
¾ cup (113 g) seedless red grapes
½ scoop (11 g) vanilla protein powder
1 tsp chia seeds
¾ cup (92 g) frozen strawberries
¾ cup (105 g) sliced frozen banana

Directions:
Pour almond milk into The Quiet One container. Add grapes, vanilla protein powder, and chia seeds.
Top with strawberries and banana. Secure the lid, place the container on the machine base, and shut the sound enclosure. Use preset program 5 and allow the machine to complete its programmed cycle.

Peanut Butter Chocolate Banana Smoothie

Prep Time: 10 minutes
Container: 48 ounce
Yield: 2 servings, 634 g
Skill Level: Simple

Ingredients:
1½ cups (360 ml) soy milk [or other plant-based milk]
¼ cup (60 g) peanut butter
2 Tbsp cacao nibs
¼ cup (28 g) chocolate protein powder
1 medium (140 g) frozen banana, peeled

Directions:
Load all ingredients into The Quiet One container in the order listed. Secure the lid, place the container on the centering pad, and close the sound enclosure. Use the preset program 1 and allow the machine to complete its programmed cycle.

Adam Wilson is Senior Manager, Culinary Education, at Vitamix, where he assists commercial customers with kitchen and bar efficiency, recipe creation, and menu development. Contact him at letstalkcommercial@vitamix.com.

6 Vegan Comfort Food Recipes You’ll Love

BY: Vitamix

Whole-food, plant-based dishes that stick to your ribs? Yes, please! Whole foods are high in fiber and rich in nutrients. These plant-based takes on comfort food favorites taste as good to you as they are for you.

Autumn Toasted Pita and Kale Salad

A healthy, wholesome lunch or dinner, perfect for an autumn day.

Mashed Cauliflower

This creamy mashed cauliflower recipe is a delicious healthier alternative to mashed potatoes with just roasted cauliflower, homemade cashew milk, salt, and pepper.

Vegetable Meatloaf

An all-veggie entrée for your Meatless Monday menu.

Carrot Cannellini Bean Soup

A flavorful winter warmer, carrots meld with cannellini beans to make for a filling, healthy, nutrient-dense soup that's sure to be a crowd pleaser.

Sesame Chocolate Chip Cookies

It may sound a little weird, but trust us. This is a great combination where the sesame seeds compliment the chocolate chip cookie very well. We use whole seeds, but you can also substitute with tahini.

Cashew e Pepe

Our spin on a classic pasta dish, this exotic list of ingredients comes together to form a perfectly creamy vegan Cacio e Pepe.

Try This Full Wintertime Meal, Made in Your Vitamix

BY: Vitamix

Looking for the perfect meal for a chilly winter afternoon? This 6-recipe menu is just right for lunch with a friend or an afternoon cuddled up with a good book. Featuring a refreshing salad, a hearty main dish, and a satisfyingly sweet dessert, this nourishing meal’s delicious flavors complement each other perfectly.

Blackberry Iced Tea Bramble Recipe

Green tea, blackberries, mint, and lime all come together as a base to this cocktail (or mocktail.) Whether you hold the alcohol or not, this gives you both versions to suit your needs. Ginger beer and tonic finish these for a bit of effervescence.

Fennel, Parsnip & Pear Salad

This perfect-for-winter salad is packed with whole grains and fresh vegetables and topped with a sweet, acidic, creamy dressing.

Whole Grain Loaf Bread

A mix of 6 different grains come together to create a nice whole grain loaf recipe that is extra yeasty and delicious. Vitamix-made cornmeal, whole wheat flour, and hazelnut milk make this perfect for a cold winter snack.

White Chicken Chili

Non-traditional chili that comes together easily with a few ingredients. Do it on the stove top or in a slow cooker for even easier results.

Apple Molasses Cake

This delicious caramelized apple cake brings the best flavors of fall into an easy-to-make cake, with a batter quickly made in the Vitamix Food Processor.

Peppermint Hot Chocolate

Peppermint sticks are chopped in the Vitamix machine and then added to a blend of steaming hot chocolate for the perfect fireside beverage.

8 Family-Friendly Fall DIY Crafts

BY: Shanna Mallon | 10.24.2016

Why not celebrate the season with fall DIY crafts for the whole family? Whether you're making festive votive holders or carving jack-o'-lanterns, you'll get to spend quality time together while also making fun, fall-themed, personal decor. Here are some ideas to get you started.

Jack-O'-Lanterns

Is there anything more quintessentially fall than carved pumpkins on the porch? Pick up some pumpkins and set aside a few hours to carve them. You'll need a work surface you don't mind getting dirty such as a driveway or layer of newspapers on the floor. You'll also need knives, spoons, and markers if you want to draw out your plan before you start carving. Adults should carve circles around each stem and lift them out. Then everyone can use large spoons to scoop out the pumpkin guts. Draw any design you want onto your pumpkins—whether you want a face, animal, or simple shape. Have an adult cut into those designs and you'll be ready to go. Stick a candle inside the pumpkin and let the light shine through your homemade jack-o'-lantern.
Dryer Vent Pumpkins

You can turn dryer vent hoses into homemade pumpkins with a little glue, paint, and creativity. Adults can use a hot glue gun to attach the two ends of the vent hose to one another. Then anyone can spray-paint the creation with autumn colors—orange, white, or green. Insert a small twig or cinnamon stick into the center to create a stem. These fun, little pumpkins make wonderful holiday table toppers or home decor.
Festive Votive Holders

All you need are clean mason jars, Mod Podge, fall leaves (real or artificial), and a sponge brush to make your own festive fall votive holders. Adhere leaves to the jars one at a time by brushing Mod Podge onto them and then letting them dry. Be sure to apply the leaves in layers and in a pattern of your choice. The project may take a few hours to dry completely, but once it does, you can insert candles inside each holder and let them glow.
Leaf Rubbings

Spend a fall morning collecting colorful leaves with your kids. When you're back at home, put those leaves between two pieces of paper and rub over the top piece with a crayon. As you rub, leaf patterns will start to emerge. When you're done, frame the rubbings or hang them on the fridge.
Decorated Leaves

Another fun idea is to press leaves and then decorate them with designs using metallic markers. Leave them inside a book or multiple books for about 10 days, and then make them sparkle by creating your own unique design. Finally, seal them with Mod Podge to make sure they last.
Glittery Leaf Garland

For this fall project, you'll need a bag of artificial leaves, glue, glitter, a hole punch, and a ribbon long enough to hang as garland across your fireplace mantel (or wherever you want). To minimize cleanup afterward, you may want to craft outside. Squeeze glue onto each leaf, top each with glitter, and then shake off the excess. Once the glue has dried, punch a hole in each leaf and tie them to your ribbon.
Q-Tip Tree Art

Sketch a stump onto a piece of paper, and then grab some paint and Q-tips to create custom artwork with an autumn theme. Simply by dipping Q-tips in paint, you and your kids can create identical dots in different colors all over the page. Stay within a large circle shape and you'll be able to mimic the look of a colorful fall tree.
Paper Bag Owl Puppets

You can turn brown paper bags into puppets that look like owls by cutting construction paper to make a nose, belly, and feet. Use fall leaves as arms, and draw owl eyes to complete the effect.

When it comes to fall DIY crafts that you can make at home, these eight ideas are a great place to start. Follow these simple directions and have fun spending time getting creative as a family.

Pumpkin Turmeric Oat Pancakes

A delicious, flour-free pancake made with whole oats that are blended with bananas and pumpkin to add a hint of sweetness. Some fresh turmeric lending a golden yellow color, and can be further adapted to make this recipe your own.

Ingredients

1½ cups (360 ml) Almond Milk
½ cup (120 g) Pumpkin Purée
1 medium (100 g) banana, peeled
2 large eggs
2 Tablespoons maple syrup, optional
2 cups (215 g) rolled oats, or gluten-free oats
1 Tablespoon baking powder
1 Tablespoon fresh turmeric, or 1 tsp. ground
½ teaspoon Holiday Mixed Spice Blend, or ground cinnamon
½ teaspoon kosher salt

Directions

1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
2. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to press ingredients toward the blades. Let mixture stand for 15-20 minutes.
3. Scoop 1/4 cup (60ml) of pancake batter at a time onto a small, preheated and greased griddle. Cook for 2-3 minutes on each side or until golden brown and cooked through.

Chef's Notes

Loaded with fiber, protein, and healthy fat, these pancakes will be sure to keep you full and satisfied all morning!
Letting the mixture stand allows the oats to soak up liquid for the proper consistency.
To make these pancakes gluten-free, simply replace the rolled oats with gluten-free oats. Flax egg may also be substituted for whole eggs - if using, increase almond milk to 2 cups (480ml) and add 2 tablespoons of brown flax seed when blending.
This batter will continue to thicken as it sits - use immediately after blending, or thin slightly with more almond milk as needed.

Pear Walnut Chutney

These ingredients are the epitome of fall. Pears, apple vinegar, walnuts, and dried fruits create a sweet condiment or spread that can be used in a wide variety of dishes.

Ingredients

1 1/2 cups (360 ml) apple cider vinegar
3 (500 g) Bosc pears, quartered, seeded
1/2 cup (85 g) golden raisins
1/2 cup (115 g) dried apricots
3 Tablespoons (35 g) yellow mustard seeds
1/2 cup (55 g) finely chopped walnuts

Directions

Place all of the ingredients except the walnuts into the Vitamix container and secure the lid.
Start the blender on its lowest speed, then quickly increase to its highest speed, blending for 25 – 35 seconds, using the tamper to press ingredients toward the blades.
Remove from the blending container and place into a medium-sized saucepot. Cook over medium low heat for 45 minutes, stirring occasionally until the mixture has become thick and syrupy. Add a bit of water as needed while the mixture cooks to keep it from sticking to the bottom of the pan. Remove from the heat and add the finely chopped walnuts. Let cool completely before serving or refrigerating.

Chef's Notes

This chutney serves up healthy omega-3 fats, thanks to the addition of walnuts!
This can be served as a condiment on sandwiches, charcuterie boards, or cheese boards. Feel free to add this tasty chutney to some of your favorite dishes.

Pumpkin Breakfast Cookies

Busy mornings can make it hard to have a healthy breakfast. Bake these fall-friendly breakfast cookies the night before then grab-and-go on your way to start your day.

Ingredients

1 1/4 cups (130 g) rolled oats
1 1/4 cups (150 g) almond flour
3 Tablespoons (45 ml) maple syrup
3/4 cup (135 g) dried apricots
1 cup (245 g) pumpkin purée
1/2 cup (120 ml) water
2 Tablespoons (15 g) cacao nibs

Directions

Preheat oven to 350°F. Line two cookie sheets with parchment paper.
Place all ingredients in the order listed into the Food Processor Work Bowl fitted with the Multi-Use Blade and secure the lid. Pulse 6 times, stop and scrape down the sides of the work bowl. Pulse another 6 – 8 times until all of the ingredients have been combined together.
Scoop the dough from the work bowl onto the prepared sheet trays. Wet fingers with a bit of water and flatten cookies into 3 inch rounds. Bake in preheated oven for 12 – 15 minutes, or until slightly golden brown. Let cool and enjoy.

Pumpkin Cocoa Hand Pies

Holidays are always better with delicious foods to snack on—whether you choose a sweet or savory filling, these pies are a great addition to any meal.

Ingredients

2 cups (240 g) whole wheat flour
1 cup (120 g) all-purpose flour
2 teaspoons kosher salt, divided use
2/3 cup (150 g) cold, plant-based butter, cut into pats
3/4 cup (180 ml) cold water
1 cup (250 g) cooked cubed pumpkin, or pumpkin puree
1/4 cup (20 g) unsweetened cocoa powder
1/2 teaspoon ground cinnamon

Directions

Place flours and 1 teaspoon salt (reserving other 1 tsp. for savory mixture) into the Food Processor Work Bowl and secure the lid. Pulse 3 – 4 times to evenly mix ingredients.
Drop the butter evenly over the mixture and secure the lid. Pulse 6 – 8 times or until mixture has combined evenly, creating a sand-like consistency. Remove the lid and pour in the water over the mixture evenly.
Pulse mixture an additional 12 – 14 times or until dough begins to come together. Remove to a lightly floured surface, and gently knead until dough just comes together. Shape into a 6-inch round dough ball and wrap with plastic wrap, chilling for 2 – 4 hours.
While the dough chills, place all remaining ingredients into the Vitamix Food Processor Work Bowl fitted with the Multi-Use Blade in the order listed and secure the lid. Pulse the ingredients 12 – 15 times or until finely chopped.
Once dough is chilled, remove from the fridge and carefully roll out on a lightly floured surface until about 1/8" thick. Using your desired cutter size, cut into rounds and fill appropriately, folding the pies over on themselves and crimping at the edges to seal tightly.
Place on a parchment-lined sheet tray and bake in preheated oven set to 375°F for approximately 15 – 20 minutes or until lightly golden brown. Serve immediately.

Chef's Notes

We like using a 3-inch cutter to make small mini-pies, using about 1/2 Tablespoon of filling in each; use up to a 7-inch round using 2 – 3 Tablespoons of filling for a larger pie.

Roasted Beet & Citrus Salad & Creamy Horseradish Dressing

Beets are abundant during the winter months, and they're so delicious when roasted off and paired with some simple ingredients, and the horseradish provides a little heat to balance the dish.

Ingredients

1½ cups (360 ml) 0% fat Greek yogurt
2 Tablespoons (15 g) horseradish
1 bunch fresh parsley leaves
3 (45 g) medjool dates, pitted
½ teaspoon kosher salt, optional
2 pounds (908 g) roasted beets, cut into medium chunks
2 (260 g) oranges, peeled, halved, sliced thin
½ bunch fresh parsley leaves
½ cup (55 g) toasted walnuts
1 teaspoon lemon rosemary sea salt, optional

Directions

1. Place the Greek yogurt, horseradish root, whole bunch of parsley leaves, dates, and salt into the Vitamix container in the order listed and secure the lid.
2. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 45 seconds, using the tamper to press ingredients toward the blades. Remove from the container and refrigerate for about an hour before using (this will thicken the mixture.)
3. We like to layer this salad to avoid getting the beet's natural liquid on the other ingredients - place about a cup of the horseradish dressing on the bottom of a serving platter, topping with the beets, orange slices, parsley leaves, walnuts, and sea salt. Enjoy with a nice drizzle of extra virgin olive oil if desired.

Sesame Chocolate Chip Cookies

Ingredients

¾ cup (125 g) sesame seeds, toasted
½ cup (120 ml) maple syrup
½ cup (120 ml) water
1½ cups (135 g) rolled oats
1½ cups (175 g) almond flour
2 teaspoons baking powder
1 cup (175 g) bittersweet chocolate chips

Directions

1. Preheat oven to 350°F. Line two cookie sheets with parchment paper.
2. Place the sesame seeds, water, and maple syrup into the Food Processor Work Bowl fitted with the Multi-Use Blade and secure the lid. Start the machine and allow to process for 60-75 seconds. Add the rolled oats, almond flour and baking powder and secure the lid. Press start and allow to process for 10 seconds.
3. Scoop the dough mixture onto the sheet trays. Chill in the refrigerator for 20-25 minutes.
4. Once chilled, place the scooped cookie dough into the preheated oven. Bake for 15 minutes or until lightly golden brown. Remove from the oven and let cool to room temperature.

Chef's Notes

Sesame and chocolate aren't often thought of going together, but they go together very well in this cookie recipe. We prefer maple syrup in this recipe, but date syrup can be used - however, note that the consistency will come out differently

S'mores Smoothie Bowl

S'mores are brought to life in this whole-food smoothie bowl, bringing the best of summer flavors into a hearty breakfast or snack.

Ingredients

½ cup (120 ml) oat milk
½ teaspoon vanilla extract
3 (45 g) medjool dates, pitted
¼ cup (20 g) cocoa powder
2 Tablespoons chia seeds
2 cups (280 g) frozen sliced banana
¼ cup (25 g) vegan chocolate chips, for garnish
¼ cup (25 g) honey cinnamon granola, for garnish
coconut whipped cream, for garnish

Directions

1. Place all ingredients except for garnishes into the Vitamix container in the order listed and secure the lid.
2. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 40 seconds.
3. Spoon the smoothie mixture into two bowls, topping each with the chocolate chips, granola, and coconut whipped cream. Serve immediately.

Chef's Notes

Chia seeds add fiber and protein to this healthy yet decadent dish.

Spiced Parsnip and Celeriac Soup

Root vegetables are an excellent source of fiber and a great base for delicious soups. This blend of celery root, parsnip, and a few other ingredients makes an easy weeknight win.

Ingredients

3 cups (720 ml) Cashew Milk or liquid of choice
1/2 pound (227 g) parsnips, washed, tops trimmed
1 cup (125 g) celery root, cut into large chunks
1/2 can (80 g) cooked or canned white beans, drained, rinsed
1 sprig fresh rosemary
1/2 teaspoon Holiday Mixed Spice Blend or ground cinnamon
1/2 teaspoon kosher salt, optional

Directions

Place all ingredients into a large sauce pan set over medium heat, allowing ingredients to come to a boil. Reduce to a simmer and let simmer, uncovered, for 15 – 20 minutes, stirring occasionally.
Remove the pan from the heat and allow to cool slightly. Carefully pour the simmered mixture into the Vitamix container and secure the lid.
Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds.

Chef's Notes

Use minimal rosemary in this dish, as it becomes very potent when blended down.
This soup can be blended without step one if desired; however, we prefer to simmer it in order to cook out some of the astringent flavors. Try it, and if you don't like it, simply simmer on the stovetop for 15 – 20 minutes. Adjust the consistency and flavor to your liking with your liquid of choice.
Celery root and celeriac are interchangeable names.

Spiced Pear Whiskey Sour

Pears are plentiful during the holiday season. We've combined pears, lemon, spices, and whiskey to create a great cocktail starter recipe that can be used in a multitude of ways.

Ingredients

1 cup (240 ml) water
1 medium (130 g) orange, peeled
1 (180 g) pear, quartered, seeded
1/4 cup (60 ml) honey
1/2 teaspoon Holiday Mixed Spice Blend
1/2 cup (120 ml) bourbon
1 egg white
2 cups (260 g) ice cubes, plus more for serving
1/4 cup (60 ml) ginger beer

Directions

To make the base, place water, orange, pear, honey, and spice blend into the Vitamix container in the order listed and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 1 minute. If desired, strain through a fine mesh strainer, bottle, and give this mixture as a cocktail starter, or proceed to cocktail directions.
To complete the cocktail, place the bourbon, base mixture, ice, and egg white into the Vitamix Aer Disc Container in the order listed and secure the lid.
Start the machine on its lowest speed, then quickly increase to Variable 8. Blend for 25 – 30 seconds. Portion into 4 glasses, each filled halfway with ice. Top each with ginger beer.

Chef's Notes

This recipe is versatile enough to make hot or cold. To make a hot cocktail, add all ingredients and blend for 5 minutes 45 seconds instead of 30 seconds.

Spicy Pepper and Carrot Jelly

Sometimes summer gardens yield an overabundance of produce. This recipe makes use of all your peppers and carrots and adds a sweet and savory balance to a jam you’ll love.

Ingredients

4 cups (960 ml) Apple Juice
3/4 cup (180 g) coconut sugar
3 to 4 finger hot peppers
3 to 4 finger hot peppers
2 (15 g) slices fresh ginger root, 1" each
1 pound (454 g) carrots
5 Tablespoons (50 g) fruit pectin

Directions

Place the apple juice and coconut sugar into a medium sauce pot on the stovetop. While that is heating, process the other ingredients.
Fit the Food Processor Work Bowl with the Multi-Use Blade. Add the finger peppers and ginger and secure the lid. Pulse 10 – 12 times or until finely chopped.
Add the chopped peppers, ginger and pectin to the pot with the apple juice and coconut sugar. Stir to incorporate, then bring to a rolling boil. Remove from the stove top to cool slightly.
Fit the Food Processor Work Bowl with the Small Shred blade and secure the lid. Start the machine and feed the carrots through the Small Food Chute opening, using the Small Food Pusher to push the carrots through.
Equally distribute the carrots between 3 containers (we like 2-cup Mason jars). Fill each Mason jar up 3/4 the way with shredded carrots, then carefully pour the pepper jelly mixture over the top of the carrots. Seal and let cool completely. Give as a gift.

Chef's Notes

These jam jars work great as a gift or as an accompaniment to a crudité platter or charcuterie board.
Note that these jars are not pressure-canned; to make these shelf-stable, please follow proper canning procedures.

Squash Quiche

Blend up the flavors of fall into this quiche, lined with a hearty crust and filled with a savory egg filling to bring you a perfect breakfast or brunch dish.

Ingredients

2 cups (240 g) whole wheat flour
1 cup (120 g) all-purpose flour
2 teaspoons kosher salt, divided use
⅔ cup (150 g) butter, cut into pats
¾ cup (180 mg) cold water
8 large eggs
2 cups (280 g) butternut squash, peeled, cut into large chunks
1 small (100 g) onion, peeled, halved
1 medium (120 g) red bell pepper, seeded
1 teaspoon garlic powder
½ teaspoon ground black pepper
½ teaspoon dried thyme
⅔ cup (100 g) manchego cheese, optional

Directions

1. Place flours and salt into the Food Processor Work Bowl and secure the lid. Pulse 3-4 times to evenly mix ingredients.
2. Drop the butter evenly over the mixture and secure the lid. Pulse 6-8 times or until mixture has combined evenly, creating a sand-like consistency. Remove the lid and pour in the water over the mixture evenly.
3. Pulse mixture an additional 12-14 times or until dough begins to come together. Remove to a lightly floured surface, and gently knead until dough just comes together. Shape into a 6" round dough ball and wrap with saran wrap, chilling for 2-4 hours.
4. Place all remaining ingredients into the Vitamix container in the order listed and secure the lid. Start the machine on its lowest speed, then increase to Variable 2. Blend for 30-45 seconds or until all ingredients are chopped uniformly.
5. Once the quiche crust is fully chilled, remove from refrigerator and roll out to 1/4" thickness. Carefully place into a lightly greased pan, cutting the excess dough off from the top of the pan. Crimp the edges of the dough if desired.
6. Pour the blender mixture into the crust and place into preheated oven. Bake for 45 minutes or until center of egg mixture is just barely set. Remove and allow to cool for 10-15 minutes before slicing and serving.

Sweet Potato Pierogis

Don't get rid of those left over sweet potatoes - turn them into some else with this pierogi dough and filling recipe. We don't mind the skins left on since they provide extra vitamins and minerals. Adapt if you'd like, but they make great gifts for your foodie friends or family.

Ingredients

1¼ cups (175 g) whole wheat flour
¾ cup (100 g) all-purpose flour
1 cup (240 ml) Greek yogurt 0% plain
1 large egg
1 egg yolk
½ teaspoon kosher salt, optional
3 medium (585 g) sweet potatoes, cooked, chilled
1 teaspoon holiday mixed spice blend
2 teaspoons extra virgin olive oil
1 teaspoon onion powder
½ teaspoon garlic powder
1 teaspoon kosher salt, optional
½ cup (75 g) parmesan cheese, cut into cubes

Directions

1. For the dough: Add the first 6 ingredients, through the salt, to the Food Processor Work Bowl fitted with the Multi-Use Blade and secure the lid. Press start and allow to run for 15 seconds. Stop the machine, remove the lid, and scrape the sides of the container. Secure the lid, press Start and allow the processor to run for an additional 10 seconds. Remove the dough from the work bowl and wrap in saran wrap, refrigerate for 1-2 hours or until well chilled.
2. For the filling: Place all the remaining ingredients into the Vitamix container in the order listed and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 30-45 seconds, using the tamper to press the ingredients into the blades, or until smooth or desired consistency is achieved. Chill the mixture.
3. Once the dough is well chilled, remove from the refrigerator and place on a lightly floured surface. Roll to 1/8" inch thin and cut with desired size cutter (we used a 3" round.) Repeat rolling and cutting until all of the excess dough has been used. You should end up with 20-25 rounds. Fill each with 2-3 teaspoons of sweet potato mixture.
4. Secure the pierogis with a touch of water around the edges of the pierogi dough, folding in half over top of the sweet potato mixture, and gently working from the center of the dumpling outward, press down and pushing any excess air out of the pierogi as you go. Apply a little pressure on the outer rim of the dough to fully secure. Remove to a lightly floured sheet tray.
5. Cook as desired, or freeze and share as a gift this holiday season.

Chef's Notes

These pierogis are excellent served with caramelized onions, paired with any simple sauce or purée made in your Vitamix.

Sweet Potato, Vegetable and Farro Hash

Make Vitamix your sous chef by turning the food processor or blending container into the quickest chopper around. These ingredients create a great mix for breakfast, lunch or dinner meal.

Ingredients

1 (200 g) yellow onion, peeled, quartered
2 garlic cloves, peeled
2 (250 g) red bell pepper, seeded, stemmed
1 (205 g) sweet potato, cut into chunks
1 (120 g) small zucchini, cut into chunks
1 (120 g) small yellow squash, cut into chunks
1 cup (150 g) farro, or other grain, cooked and cooled
2 Tablespoons extra virgin olive oil
1 teaspoon holiday mixed spice blend
1 teaspoon kosher salt, optional

Directions

1. Place the onions and garlic into the Vitamix Food Processor Work Bowl fitted with the Multi-Use Blade and secure the lid. Pulse 6-8 times or until evenly chopped and desired consistency is achieved. Remove to a bowl and set aside. Follow the same process with the bell peppers, sweet potato, zucchini and yellow squash, removing each ingredient to the same bowl after processing each. Once all of the vegetables have been processed, add the farro or other grain of choice to the bowl and toss to mix them together.
2. Heat a non-stick skillet or griddle over high heat. Add the two tablespoons of olive oil to the skillet and heat until slightly shimmering. Add the vegetable and grain mixture, spreading out evenly over top of the griddle or pan. Sprinkle the holiday spice seasoning and salt over top of the vegetable mixture.
3. Let the vegetable and grain mixture cook, leaving alone until golden brown on one side (about 6-8 minutes; this may vary based on cooking medium). Turn and cook an additional 6-8 minutes on the other side. The end goal is cooked vegetables through with a slightly golden texture through out.

Chef's Notes

Why waste leftovers, turns what was last nights meal into something fresh and exciting for today. This hash draws on some simple vegetables you may have left over in order to help make a totally new dish. Feel free to add or omit anything from this recipe to make it your own, just let the Vitamix help you chop them.

Turkey Pumpkin Bolognese Sauce

Lean turkey and cooked pumpkin make this sauce an excellent dinner option, providing plenty of delicious flavors to make your meal whole.

Ingredients

1 Tablespoon extra virgin oilve oil
2 garlic cloves, peeled, smashed
1 large (250 g) yellow onion, peeled, cut into large chunks
1 medium (70 g) carrot, cut into large chunks
2 (80 g) celery stalks, cut into large chunks
½ cup (120 ml) dry white wine
3 cups (450 g) pumpkin, peeled, cut into large chunks
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 cup (240 ml) vegetable stock
1 pound (454 g) turkey breast, ground

Directions

1. Heat a medium saucepot over medium-high heat. Add the olive oil, garlic, and onion, cooking for 2-3 minutes or until aromatic. Add the carrots, celery, salt and pepper, cooking for approximately 5 minutes. Add the white wine to deglaze the pan, scraping to remove any bits of food from the bottom of the pot.
2. Add the pumpkin, thyme, and rosemary. Cook for 2-3 minutes, then add vegetable broth and bring mixture to a gentle simmer. Cook for approximately 30 minutes.
3. Submerge the immersion blender below the surface of the liquid, or as close to the ingredients as possible. Start the blender on its lowest speed, then quickly increase to Variable 3. Move the immersion blender around, including up and down, to blend the ingredients until all large pieces are broken down, about 1 minute.
4. While the sauce is simmering, cook the ground turkey until just cooked through. Add the turkey into the sauce and simmer for an additional 10 minutes. Serve as desired.

White Chicken Chili

Non-traditional chili that comes together easily with a few ingredients. Do it on the stove top or in a slow cooker for even easier results.

Ingredients

4 (12 g) garlic clove, peeled
2 medium (420 g) white onions, peeled, quartered
3 (195 g) celery stalk, cut into 3" pieces
2 Tablespoons extra virgin olive oil
12 ounces (340 g) green chilies, can chopped
3 (500 g) cooked boneless skinless chicken breast, cut into strips
2 Tablespoons cumin powder
2 Tablespoons dried oregano
2 Tablespoons kosher salt, optional
2 cans (896 g) (15.8oz cans) white beans, drained, rinsed
7 cups (1¾ l) chicken stock
2 teaspoons red pepper flakes
3 Tablespoons (25 g) cornstarch, mixed with a little water

Directions

1. Place garlic, onion, and celery into the Food Process Work Bowl fitted with the Multi-Use Blade. Pulse 4-6 times or until ingredients are chopped uniformly, remove from the bowl and set aside.
2. Place chicken tenders (or strips) into the Food Processor Work Bowl fitted with Multi-Use Blade. Pulse 4-6 times or until ingredients are chopped uniformly.
3. Heat a large stock pot over medium high heat. Add the olive oil, followed by the chopped vegetable mixture. Sauté for 8-10 minutes or just the onions turn translucent.
4. Next, add the green chilies, chopped chicken, seasonings, beans, and stock. Bring to a simmer and reduce heat to medium low. Simmer for 35-40 minutes.
5. Add crushed red pepper and cornstarch mixed with water to thicken as needed. Simmer for an additional 15 minutes.

Chef's Notes

You can add chopped cilantro while cooking if you'd like, if not, add as a garnish. This is a lighter, more broth-style chili.

Whole Grain Loaf Bread

Ingredients

½ cup (75 g) cornmeal
¼ cup (50 g) quinoa
¼ cup (50 g) millet
¾ cup (180 ml) lukewarm water
⅔ cup (160 ml) lukewarm hazelnut milk
2 Tablespoons honey
1 teaspoon grapeseed oil
2 packets instant fast rise yeast
1 cup (145 g) high gluten bread flour
1⅓ cups (175 g) whole wheat flour
⅓ cup (30 g) rolled oats
⅓ cup (50 g) rye flour
1 teaspoon kosher salt

Directions

1. In a bowl, combine the cornmeal, quinoa, millet, water, hazelnut milk, honey, grapeseed oil and yeast. Stir for approximately 60 seconds. Let sit for 10 minutes, until the yeast gets foamy. While it sits, measure the other dry ingredients.
2. Place the bread flour, whole wheat flour, oats, rye flour, and salt into the Food Processor Work Bowl fitted with the Multi-Use Blade and secure the lid. Start the machine and allow to process for 15 seconds.
3. Stop the machine and remove the lid. Add the wet soaked ingredients, then secure the lid and pulse 15-20 times or until all ingredients have been combined into a dough ball. If needed, stop the machine and scrape down the sides of the bowl.
4. Once a dough ball has been formed, remove it from the Food Processor Work Bowl onto a lightly floured surface. Knead by hand for 2-3 minutes or until smooth and elastic, adding a little flour if needed to help knead.
5. Spray a 9x5" (23x13cm) loaf pan with non-stick spray and coat lightly with cornmeal. Place the kneaded bread dough in the prepared loaf pan and stretch lightly to fit. Cover with a kitchen towel and place in a warm area, allowing to rise for 45 minutes.
6. Preheat oven to 400°F. Place loaf pan on center rack in preheated oven, and bake for 45-50 minutes. If you have a thermometer, the internal temperature should reach 190°F. When bread is done, carefully remove from the pan and cool on a wire rack.

Hazelnut Milk

Simple milk alternative blending 2 ingredients. Hazelnuts are normally used over the holiday period time. Try toasting the hazelnuts and then cooling them. This milk makes a great addition to smoothies and coffee drinks

Ingredients

1 cup (150 g) raw or roasted hazelnuts
3 cups (720 ml) filtered water

Directions

Place all ingredients into the Vitamix container in the order listed and secure the lid.
Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds.

Chef's Notes

Homemade hazelnut milk retains 100% of the nut's incredibly dense nutrient profile including vitamins, minerals, protein, fiber, and healthy fat.
One to two pitted dates can be added if additional sweetness is preferred.

Holiday Mixed Spice Blend

Hard to blend spices is where the Vitamix shines. Pulling down tough to blend ingredients and making them into powder form. This spice blend is versatile to use in soups, dips, smoothies, sweet and savory dishes.

Ingredients

2 Tablespoons allspice berries
2 cinnamon stick, 3" (8mm) each
2 whole nutmeg [or 2 tsp. ground]
2 teaspoons whole cloves
2 teaspoons coriander seeds
2 teaspoons crystallized ginger [or dried ginger]

Directions

Place all ingredients into the Vitamix container in the order listed and secure the blade base.
Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 15 seconds.

Chef's Notes

100% whole foods make up this spice blend, nothing else.

Mushroom Leek Hand Pies

Holidays are always better with delicious foods to snack on. Whether you choose a sweet or savory filling, these pies are a great addition to any meal.

2 teaspoon kosher salt, divided use
2/3 cup (150 g) cold, plant-based butter, cut into pats
3/4 cup (150 g) cold, plant-based butter, cut into pats
3/4 cup (180 ml) cold water
1/4 (200 g) green cabbage, cored, cut into large pieces
1 small (80 g) leek, tops removed, washed well
2 cups (200 g) mushroom, washed, halved
1 medium (50 g) shallot, peeled, halved
1 teaspoon paprika
1/4 teaspoon red pepper flakes
2 Tablespoons sherry vinegar

Place both flours and 1 tsp. salt into the Food Processor Work Bowl and secure the lid. Pulse 3-4 times to evenly mix ingredients.
Drop the butter evenly over the mixture and secure the lid. Pulse 6-8 times or until mixture has combined evenly, creating a sand-like consistency. Remove the lid and pour in the water over the mixture evenly.
Pulse mixture an additional 12-14 times or until dough begins to come together. Remove to a lightly floured surface, and gently knead until dough just comes together. Shape into a 6" round dough ball and wrap with plastic wrap, chilling for 2-4 hours.
While the dough chills, place all remaining ingredients for into the Vitamix Food Processor Work Bowl fitted with the Multi-Use Blade in the order listed and secure the lid. Pulse the ingredients 12-15 times or until finely chopped. Add to a large saucepan set over medium-high heat, cooking for 10 minutes.
Once dough is chilled, remove from the fridge and carefully roll out on a lightly floured surface until about 1/8" thick. Using your desired cutter size, cut into rounds and fill appropriately, folding the pies over on themselves and crimping at the edges to seal tightly.
Place on a parchment-lined sheet tray and bake in preheated oven set to 375°F for approximately 15-20 minutes or until lightly golden brown. Serve immediately.

We like using a 3" cutter to make small mini-pies, using about 1/2 Tbsp. of filling in each; use up to a 7" round using 2-3 Tbsp. of filling for a larger pie.

Mulled Lemon Honey Bourbon Cocktail

A combination of seasonal spices, freshly muddled lemon, honey, and bourbon create a soothing cocktail that can be served cold or warm during the holiday season. Make a batch, bottle and refrigerate it, and give it as a great gift.

1 cup (240 ml) water
4 lemons, peeled, flesh only
1/4 cup (84 g) Holiday Mixed Spice Blend
1/2 cup (120 ml) bourbon
2 cups (260 g) ice cubes, plus more for serving
1 egg white
1/4 cup (60 ml) ginger beer

To make the base, place water, lemons, honey, and spice blend into the Vitamix container in the order listed and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 1 minute. If desired, strain through a fine mesh strainer - bottle and give this mixture as a cocktail starter, or proceed to cocktail directions.
To complete the cocktail, place the bourbon, base mixture, ice, and egg white into the Vitamix Aer Disc Container in the order listed and secure the lid.
Start the machine on its lowest speed, then quickly increase to Variable 8. Blend for 25 – 30 seconds. Portion into 4 glasses, each filled halfway with ice. Top each with ginger beer.

This versatile recipe is easy to make hot or cold. To make a hot cocktail, add all ingredients, blend for 5 minutes 45 seconds instead of 30 seconds, and top with ginger beer.

Mini Raspberry Cheesecakes

Make these delightful mini desserts in just a few quick steps using the Vitamix to pulverize a creamy filling and chop up a simple cheesecake crust.

1 cup (80 g) rolled oats
2 Tablespoons oat milk
3 cups (350 g) roasted cashews
1/2 cup (120 ml) cashew milk
2 Tablespoons maple syrup
2 teaspoons vanilla extract
2 teaspoons nutritional yeast
1 pinch kosher salt, optional
1 lemon, peeled, flesh only
1 cup (120 g) frozen raspberries

Line a 12-tin muffin pan with muffin liners. Set aside.
Place the first three ingredients into the Vitamix container in the order listed and secure the lid. Select Variable 3 and pulse, stopping to scrape down the sides of the container as necessary, until the crust ingredients are finely chopped.
Remove the filling and evenly press into the bottom of each muffin liner to serve as a base for the cheesecakes.
Place the remaining ingredients into the Vitamix container in the order listed and secure the lid. Start the machine on its lowest speed, then quickly increase to its highest speed. Blend for 1 minute, using the tamper to press ingredients toward the blades.
Remove the filling and evenly pour over each of the cheesecake bases. Tap the container to level the mixture out, then place in the refrigerator or freezer until cheesecake filling is firmly set. Serve and enjoy.

Nutritional yeast adds a great boost of protein, vitamins, and minerals to dishes and helps this creamy filling taste more like traditional cheesecake.

Cinnamon Roll Smoothie

This delicious recipe lets you add the warming flavors of a freshly-baked cinnamon roll to your very own smoothie for a perfect breakfast or filling snack.

3/4 cup (180 ml) cold water
1 teaspoon vanilla extract
3/4 cup (180 ml) vanilla almond yogurt
2 Tablespoons rolled oats
1 cinnamon stick, 3" (7cm)
2 teaspoons chia seeds
4 (60 g) medjool dates, pitted
3/4 cup (105 g) frozen banana

Place all ingredients into the Vitamix container in the order listed and secure the lid.
Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 1 minute.

Pack the delicious, warming flavors of a freshly baked cinnamon roll into your very own smoothie with this recipe and enjoy a perfect breakfast or filling snack. If a less sweetened smoothie is desired, simply cut the amount of dates in half, or remove them altogether.

Cider Date Jam

Nothing gets more whole food or homemade than our apple cider date jam. It combines whole apples, cinnamon sticks, cloves, dates, and fresh orange for a delicious mix of fall fruits and spices.

2 cups (480 ml) water
6 medium (1,000 g) Honeycrisp apples, halved, seeded
1 medium (130 g) orange, peeled
12 (195 g) medjool dates, pitted
2 cinnamon stick, 3" (7cm) long
6 whole cloves [or 1/2 tsp. ground]
1/4 cup (32 g) cornstarch, mixed with 1/3 cup water

Place water, apples, orange, dates, cinnamon, and cloves into the Vitamix container and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 3 minutes, using the tamper to press ingredients toward the blades as needed.
Pour the mixture into a medium-sized sauce pot set over medium heat. Simmer for 60-75 minutes, or until mixture has reduced roughly by half (from about 8 cups of blended product to 4 cups of cooked product)
After mixture has reduced, add the cornstarch slurry and stir to incorporate. Turn heat to high briefly, until apple mixture comes to a slight boil, to activate the cornstarch for thickening. Remove from heat and chill completely.
After mixture is chilled, you can jar it, gift it, or enjoy it as the perfect homemade, whole-food gift.

This recipe can be made in the 48 oz. container by simply cutting the recipe in half. More cornstarch slurry may be needed to properly thicken mixture, depending on the consistency after cooking.

Chocolate Date Truffles

These simple holiday treats are easy to make and hard to put down. Made with chocolate, dates, and cocoa, they're a naturally sweet dessert and a great gift idea for the holiday season.

1 cup (165 g) bittersweet chocolate chips
4 (65 g) medjool dates, pitted
1 teaspoon Holiday Mixed Spice Blend
1/2 cup (120 ml) Hazelnut Milk
1 cup (120 g) chopped hazelnuts
1/2 cup (40 g) unsweetened cocoa powder

Place the bittersweet chocolate, pitted dates, and spice blend into the work bowl fitted with the chopping blade. Snap the lid into place and secure the immersion motor to the lid. Start the blender on its lowest speed, then quickly increase to its highest speed, chopping for 20 – 25 seconds.

Set up a double boiler with a medium bowl set over a saucepot. Remove the chopped mixture to the medium bowl and place over sauce pot on medium heat. Add the hazelnut milk and stir frequently until mixture is melted and combined together. Remove bowl from the double boiler and place into the refrigerator for 45 – 60 minutes.

Once the mixture has chilled completely, use a tablespoon to portion and scoop the chocolate ganache onto a sheet pan lined with parchment. Gently roll into a nice round shape—if mixture is too loose, stick in the refrigerator for 25 – 30 additional minutes.

Once truffles have been rolled, gently roll in hazelnuts or cocoa powder to garnish. Place back into refrigerator for 30 minutes to finish chilling before packaging or eating.

This mixture can be very versatile. Try adding in 1/2 teaspoon peppermint extract, 2 Tablespoons of rum, or whatever flavorings you'd like in order to make this recipe uniquely yours

Apple Molasses Cake

This delicious caramelized apple cake brings the best flavors of fall into an easy-to-make cake, with a batter quickly made in the Vitamix Food Processor.

1/2 cup (120 ml) oat milk
1 teaspoon apple cider vinegar
1 Tablespoon flax meal
2 Tablespoons water
3 Tablespoons (45 ml) coconut oil, divided use
2 cups (240 g) apples, cut into small chunks
1/4 cup (40 g) coconut sugar
1/2 cup (56 g) almond flour
3/4 cup (90 g) whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 pinch kosher salt
1 teaspoon ground cinnamon
1/2 cup (55 g) walnuts
1 lemon, zested, juiced
1 slice (5 g) fresh ginger root, 1"
1 teaspoon vanilla extract
3 Tablespoons (66 g) molasses
Preheat oven to 350°F. Prepare an 8" round (20cm) baking pan by lightly greasing the sides and bottom, or a similarly sized rectangle or square pan.
Mix the oat milk and apple cider vinegar in a small container and set aside to sour for 10 minutes. Combine the flax meal and water in a separate container, setting aside to thicken while the milk sours.
While milk sours, heat a medium saucepan over medium heat and add 1 tbsp. of the coconut oil. Add the apples and sprinkle with 3 tbsp. of the coconut sugar. Cook for 5-10 minutes or until lightly caramelized. Pour into the prepared baking pan and spread evenly along the bottom.
Place the almond flour, whole wheat flour, baking powder, baking soda, salt, and cinnamon into the Vitamix Food Processor Work Bowl in the order listed and secure the lid. Start the machine and allow to process for 10 seconds to combine ingredients.
Stop the machine. Remove the lid and add the walnuts, lemon zest and juice, and ginger, pulsing 5-6 times to chop the ingredients. Remove the lid and add the vanilla, remaining 2 tbsp. coconut oil, molasses, flax egg, and oat milk mixture. Pulse the machine 8-10 times or until mixture is just combined.
Pour the batter over the apples in the pan and gently shake to level the mixture out. Place in preheated oven and bake for 30-35 minutes.

Edges and tops should be slightly brown and cracked. Let cool completely in pan before removing, or at least 20-25 minutes before slicing and serving.
In this recipe, we allow the milk to "sour" in this recipe in order to cause a reaction with the baking powder and soda, leading this cake to rise and resulting in a lighter, fluffier texture.

Banana Walnut Breakfast Oats

Simple and easy to prepare, make these oats the night before to have you out the door in no time. Instead of buying almond milk and other items we make it and then add our oats and other flavoring ingredients.

3 cups (720 ml) water
1 cup (150 g) raw almonds
1 large (160 g) banana, peeled, divided use
1 cinnamon stick, 3" (7cm)
2 Tablespoons chia seeds
1 1/2 cups (130 g) rolled oats
1/2 cup (55 g) chopped walnuts

Place the water, almonds, 1/2 of the banana and cinnamon stick into the Vitamix container and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds.
Remove the lid and add the chia, oats, remaining banana and walnuts. Secure the lid and Select Variable 6. Pulse 4-5 times until the chia, oats and walnuts have been incorporated.
Portion into glass jars, cover and refrigerate overnight. Top with your favorite toppings and enjoy.

Totally customizable, this recipe can be made any way you like as long as you keep the oat to almond milk ratio the same. Try blueberries, cherries, sweet roasted squash or potato.

Blackberry Iced Tea Bramble

3/4 cup (180 ml) unsweet green tea, chilled
1 cup (135 g) fresh blackberries
1 slice lime, 1/8" , with peel
6 fresh mint leaves
3 Tablespoons (45 ml) honey
3 fluid ounce (90 ml) London Dry gin
1 cup (240 ml) tonic water [or ginger beer], divided use

Place all ingredients except for tonic water (or ginger beer if making the mocktail version) into the Vitamix container in the order listed and secure the lid.
Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 45-55 seconds, or select Smoothie program and allow the machine to complete the programmed cycle.
Fill each rocks glass 3/4 of the way with ice. Pour 2/3 cup (160ml) blackberry mixture over ice, topping with 1/3 cup (80ml) tonic water for a cocktail, or ginger beer for a mocktail, stirring to incorporate.

To make this drink non-alcoholic, simply omit the gin and top with ginger beer instead of tonic water.

Carrot and Farro Salad with Apricot Dressing

Carrots have a unique sweetness to them, but especially in the wintertime. The dried apricot dressing pairs very well with the sweetness of the carrots, earthy farro, the crunch of red onion, and bitter parsley.

1 1/2 pound (680 g) carrots, cut into evenly-sized chunks
2 Tablespoons extra virgin olive oil
1/2 teaspoon kosher salt, optional
1/3 cup (80 ml) white balsamic vinegar
1 Tablespoon Dijon mustard
1 cup (240 ml) water
1/2 cup (100 g) dried apricots
1/2 teaspoon red pepper flakes
1/4 teaspoon kosher salt, optional
2 cups (310 g) cooked farro
1 cup (105 g) red onion, thinly sliced
1/2 cup (10 g) fresh parsley leaves, roughly chopped
8 ounce (226 g) ricotta salata
1/4 teaspoon ground black pepper
1/4 cup (60 ml) extra virgin olive oil
1/2 cup (120 ml) warm water

Preheat oven to 350°F. Toss the carrots with olive oil and salt. Place onto non-stick sheet tray and place into preheated oven. Roast for 25-35 minutes or until tender. Remove from the oven and cool.
Meanwhile, place the vinegar, Dijon, water, dried apricots, chili flakes and salt into the Vitamix Immersion Blend Jar or similar container. Submerge the immersion blender below the surface of the liquid, or as close to the ingredients as possible. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend while moving the immersion blender around for approximately 45-60 seconds.
Place the carrots, onion, farro and parsley into a medium size bowl. Toss with 3/4 cup (120ml) of the apricot dressing.
To make the whipped ricotta, mix the water and the oil together in a small measuring cup. Set aside. Place the ricotta and pepper into the Food Processor Work Bowl fitted with the Multi-Use Blade.
Secure the lid and press Start. Allow machine to run for 10 seconds, and then slowly start drizzling olive oil into the emulsification hole on the lid of the processor. Allow to run for an additional 1-2 minutes until ricotta is light and fluffy.

We paired this with whipped feta for a more composed dish, but the carrot salad can be made and eaten all by itself. For extra flavor, throw a little cumin seed in while cooking your farro. The dressing doubles as a great marinade for vegetables or chicken. Roasting some chicken with it gives it almost a BBQ flavor.

Carrot Cannellini Bean Soup

A flavorful winter warmer, carrots meld with cannellini beans to make for a filling, healthy, nutrient-dense soup that's sure to be a crowd pleaser.

2 Tablespoons extra virgin olive oil
1 large (350 g) leek, washed well, cut into large chunks
1 teaspoon kosher salt, optional
1/4 teaspoon ground black pepper
16 ounce (250 g) cannellini beans, drained
3 medium (210 g) carrots, cut into large chunks
1 garlic clove, peeled
1/2 teaspoon curry powder, optional
1 quart (960 ml) vegetable broth, or water

Heat the oil in a large saucepot set over medium heat. Add the leeks, sweating for 10 minutes until softened, seasoning with salt and pepper.
Add the cannellini beans, carrots, garlic, and curry powder. Cook for 3-4 minutes until aromatic, then add your cooking liquid and bring to a boil.
Reduce mixture to a low simmer and allow to cook for 30 minutes, tasting and adjusting seasoning if necessary.
Submerge the immersion blender below the surface of the liquid, or as close to the ingredients as possible.
Start the blender on its lowest speed, then quickly increase to its highest speed. Move the immersion blender around, including up and down, to blend the ingredients for approximately 60 seconds. Serve with a light drizzle of extra virgin olive oil and freshly cracked black pepper, if desired.

Carrot-based soups in the fall are hearty and filling - try adding your own spin on this recipe with other spices such as cinnamon, ginger, or nutmeg

Fennel, Parsnip & Pear Salad

This winter-style salad is packed with whole grains and fresh vegetables, balanced nicely with a sweet, acidic and creamy dressing.

3/4 pound (340 g) parsnips, ends trimmed, peeled if desired
1 (350 g) fennel bulb, halved, stalks removed
3 (425 g) firm d'anjou pear, halved, seeded
2 cups (360 g) cooked wheat berries [or barley, millet, buckwheat]
1 cup (240 g) 0% fat Greek yogurt
1 lemon, peeled, halved
5 sprigs fresh dill
2 Tablespoons red wine vinegar
4 cloves roasted garlic
6 (50 g) deglet noor dates, pitted
2 Tablespoons extra virgin olive oil, optional
2 teaspoons sea salt, optional

Place the Julienne Disc Blade into the Food Processor Work Bowl and secure the lid
Place a parsnip lengthwise into the large food chute. Secure with the large food pusher. Start the processor and press the parsnip through to julienne. Repeat this process for the remaining parsnips, pears and fennel bulb.
Remove ingredients from the Food Processor Work Bowl and add to a medium bowl along with cooked wheat berries.
Clean and dry the Food Processor Work Bowl, then fit it with the Multi-Use Blade. Add Greek yogurt, lemon, dill, vinegar, garlic, dates, oil and salt to the bowl. Secure the lid and start the processor, running for 1 minute or until ingredients are mixed well.
Pour over julienned vegetables in the bowl and toss to combine. Serve immediately.

This recipe can be easily cut in half if desired, but makes a great side salad that is easy to put together and bring along to your next gathering or potluck.
Freshly shaved gouda is a nice touch to this salad, tossed in with the other ingredients just before serving.

Gingersnap Granola Bars

Granola bars are so simple to make at home, and it couldn't be easier to work in your favorite ingredients to have a customized treat. Try our fall-themed ones, loading with healthy fibers and fats from the whole-food ingredients.

1 cup (120 g) raw almonds
1 cup (120 g) raw walnuts
1/2 cup (60 g) raw pecans
1/2 cup (60 g) raw pepitas
2 Tablespoons brown flax seed
2 Tablespoons chia seed
1/2 cup (95 g) dried apricots
1/2 teaspoon kosher salt, optional
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 slice (5 g) fresh ginger root, 1"
1 Tablespoon maple syrup
2 Tablespoons honey
1 Tablespoon vanilla extract
2 Tablespoon water

Place all ingredients in the order listed into the Food Processor Work Bowl fitted with the Multi-Use Blade and secure the lid.
Start the machine and allow to process for 15-20 seconds or until all ingredients are roughly chopped.
Remove ingredients to an 8x8" (20cm) pan lined with parchment paper, leaving an overhang on the edge for handles. Press firmly into the pan to form an even layer.
Place into oven preheated at 350°F. Bake for 20-25 minutes or until lightly golden brown. Let cool for 30 minutes, then remove, slice, and serve.

Try your favorite combination of nuts, seeds, or spices in this granola to make it your own and never eat granola bars that aren't fresh or filled with good ingredients again!
For a thicker, chewier granola bar, this recipe may be doubled and then baked in a 9x13" (23x33 cm) pan.

Moroccan-Spiced Sweet Potato Soup

Enjoy the bold, vibrant flavors of Moroccan cooking in this soup loaded with fragrant spices that complement the sweet potato perfectly.

1 Tablespoon extra virgin olive oil
1 medium (130 g) yellow onion, peeled, cut into large chunks
3 garlic cloves, peeled, smashed
1 teaspoon cumin seeds
1/4 teaspoon coriander seeds
1/4 teaspoon black peppercorns
2 teaspoons paprika
2 (400 g) sweet potatoes, cooked, halved
3 1/2 cups (840 ml) vegetable broth
1/2 teaspoon kosher salt, optional

Heat the olive oil in a medium saucepan over medium heat. Add the onions and garlic and cook until translucent, 2 – 3 minutes. Add all spices, cooking until aromatic, 3 – 4 minutes.
Place the cooked mixture into the Vitamix container along with the sweet potatoes, broth, and salt, then secure the lid.
Start the machine on its lowest speed, then quickly increase to its highest speed. Blend for 4 – 5 minutes or until steam can be seen from vented lid plug.

Sweet potatoes are a rich source of Vitamin A. Be sure to leave the skin on these delicious, nutrient-dense veggies.

Pear and Hazelnut Cream Tart

This is one of our favorite recipes for a simple, whole-food tart that only requires a few ingredients.

2 cups (250 g) almond flour
8 (120 g) pitted medjool dates
2 Tablespoons (30 ml) melted coconut oil
1 cup (150 g) roasted hazelnuts
2 1/2 cups (330 g) pears, cut into chunks
6 (90 g) medjool dates, pitted
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt, optional
2 pears, sliced, for garnish
1/2 cup (115 g) dried apricots, blended with 1/2 cup water, for garnish

Preheat oven to 350°F. Place a tart pan on a sheet tray and set aside.
For the crust: Place the almond flour, dates, and coconut oil into the Food Processor Work Bowl fitted with the Multi-Use Blade and secure the lid. Press start and allow to process for 45 seconds.
Spread the crust mixture over the prepared tart pan and press onto the bottom and sides of the pan making an even crust on the bottom and sides. Place into preheated oven and bake for 15 minutes. Remove and cool completely.
For the filling: Place the hazelnuts, pears, dates, spices, and salt into the Vitamix blending container and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest speed, blending for 45 seconds and using the tamper to press ingredients toward the blades. Remove the mixture from the blending container and spread evenly onto pre-baked tart dough.
Top the hazelnut filling neatly with extra sliced pears if desired, and brush with apricot puree. Place back into preheated oven for 18 – 20 minutes or until lightly golden brown

This makes a great tart base that can be finished with fresh fruit, berries, almonds, or whatever you have on hand. With only 8 ingredients in the whole recipe, it's easy to make and delicious to eat.

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This recent innovation offers Vitamix power in a hand-held blender, plus the ability to blend in the container of your choice.

Make it Real

If you’re ready to invest in yourself and a healthier, whole-food lifestyle, then make it real. There’s only one blender that lasts this long, works this well, and creates food this good - and this good for you.

Everything else is just an imitation.

The Food Processor Attachment Bundle comes with the standard Food Processor Attachment, a multi-use blade, and two reversible discs PLUS three additional discs and a convenient stack-and-store case. This attachment works with your Vitamix Ascent® or Venturist® motor base, not included.

EN APPRENDRE PLUS View Recipes

SHREDDING MADE SIMPLE

PERFECTLY SEASONED SAUCE

THE RIGHT FIT FOR YOUR LIFESTYLE

PERSONALIZE YOUR BLENDING

Containers and Attachments

An Investment with Real Returns

INVEST IN BETTER ENGINEERING

Vitamix Machines Last Longer.

In our testing lab, engineers push our products to their literal breaking point with tests that are far more demanding than anything you'll blend at home.

That's how Vitamix earned a reputation for being the blender you pass down, not throw away. Vitamix Shield

INDUSTRY LEADING SUPPORT

We offer a wide range of support options to Vitamix customers, from full warranties to on-call Vitamix experts to blending tips, guides, and recipes. This is to ensure that every Vitamix owner can get the most out of their blender.

Our customer care team consists of trained Vitamix experts who can help troubleshoot issues, provide tips for better blending, and even suggest new recipes to try.

If your machine is ever in need of repair, we'll pay for shipping both ways, so you can get back to blending as soon as possible.

Our products are built to last, even when blending the toughest ingredients. So even though we offer the longest warranty in the industry, fewer than 2% of blenders are sent in for repairs.

Expert in house customer support

Free shipping for repairs

Less than 2% sent for repairs

Make it Real

HEALTHY EATING STARTS HERE

Invest In Yourself

WORTH THE INVESTMENT

A Reason to Believe

WHOLE FOODS

Transform The Way You Eat

View Recipes

Power & Performance

TEXTURES PRÉCISES

Craft The Highest Quality Blends

Power through tough, whole and frozen ingredients and explore a whole range of precise textures from chunky to smooth.

Every Vitamix blender can take you there.

INDUSTRY-DEFINING INNOVATION

So Much More Than a Blender

With more than 865 patents granted - Vitamix continues to push the high-performance blending category forward. Are you ready to make the investment in high-performance blending?

Easy & Versatile

Just blend warm water and a drop of dish soap at your machine's highest speed, and watch it self-clean in 60 seconds or less-no disassembly required.

Easy to Use and Clean

Resources for Healthy Eating

Personalized Blending Systems

The Control You Need

BLENDING AND BEYOND

Simplify The Way You Prepare Whole-Foods

With a standard Vitamix machine you have the ability to perform the same tasks as 11 household kitchen tools.

A Passionate Community

I am able to achieve the best sauce texture using Vitamix. I also don’t have to spend time straining my sauce through a fine strainer. The Vitamix produces a smooth and velvety finished product. The power and precision are next to none.”

Devan Rajkumar

Professional Chef

The Vitamix is my number one recommended and used tool in my kitchen tool belt. From personalchef clients to feeding my family at home, my Vitamix is my prized secret ingredient to culinary success.”

Aubrey Johansen

@thatswhatsheeats

« Que vous exploitiez une table d'hôte gastronomique ou une chaîne de cafés, vos clients s'attendent à ce que leur commande soit identique à chacune de leurs visites Le mélangeur Vitamix vous permet d'obtenir cette texture et cette consistance parfaite, afin que tout ait l'apparence et le goût qu'il se doit.»

Chef Adam Wilson

Équipe culinaire de Vitamix

When making dishes of top chef quality you want to ensure you have the best of the best to work with. Using a Vitamix in my professional kitchens helps me guarantee that when I put a purée on a plate, it's going to be the silkiest, smoothes

Devan Rajkumar

Professional Chef

Aubrey Johansen

@thatswhatsheeats

Chef Adam Wilson

Équipe culinaire de Vitamix

Devan Rajkumar

Professional Chef

Aubrey Johansen

@thatswhatsheeats

Chef Adam Wilson

Équipe culinaire de Vitamix

Thank You!

White Chocolate Holiday Bites

Ingredients

Directions

The Ultimate Convenience: Grab-and-Go Smoothies

Strawberry Banana Smoothie

Peanut Butter Chocolate Banana Smoothie

6 Vegan Comfort Food Recipes You’ll Love

Autumn Toasted Pita and Kale Salad

Mashed Cauliflower

Vegetable Meatloaf

Carrot Cannellini Bean Soup

Sesame Chocolate Chip Cookies

Cashew e Pepe

Try This Full Wintertime Meal, Made in Your Vitamix

Blackberry Iced Tea Bramble Recipe

Fennel, Parsnip & Pear Salad

Whole Grain Loaf Bread

White Chicken Chili

Apple Molasses Cake

Peppermint Hot Chocolate

8 Family-Friendly Fall DIY Crafts

Jack-O'-Lanterns

Dryer Vent Pumpkins

Festive Votive Holders

Leaf Rubbings

Decorated Leaves

Glittery Leaf Garland

Q-Tip Tree Art

Paper Bag Owl Puppets

Pumpkin Turmeric Oat Pancakes

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Directions

Chef's Notes

Pear Walnut Chutney

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Directions

Chef's Notes

Pumpkin Breakfast Cookies

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Directions

Pumpkin Cocoa Hand Pies

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Directions

Chef's Notes

Roasted Beet & Citrus Salad & Creamy Horseradish Dressing

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Sesame Chocolate Chip Cookies

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Directions

Chef's Notes

S'mores Smoothie Bowl

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Chef's Notes

Spiced Parsnip and Celeriac Soup

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Chef's Notes

Spiced Pear Whiskey Sour

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Chef's Notes

Spicy Pepper and Carrot Jelly

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Chef's Notes

Squash Quiche

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Sweet Potato Pierogis

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Chef's Notes

Sweet Potato, Vegetable and Farro Hash

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Directions

Chef's Notes

Turkey Pumpkin Bolognese Sauce