Okay, we all know that half of the design bloggers on the Internet are all droning on about their juice cleanses. And yes. They’re totally bugging me too. (“I’m on Day 2, I’m about to pass out over my glue gun. I’m on Day 3, I want to climb a giant mountain!!!”) It’s fairly obvious that the manic rantings of a person solely subsisting on juice are questionable at best.
Related: The Padrino will not shut up about his new blender.
At first I thought it was funny. Then he started to bug me. Then I had some soup and…ya’ll, I’m sold.
There is no way to talk about a Vitamix without sounding like an manic-design-blogger/infomercial because it’s that fantastic. So I’m just going to throw hyperbole to the wind: The blending of the fruit and veg is all-caps AWESOME.
Trust me now. Keep reading.
Roasted vegetables can be liquified with some stock for a soup so smooth and rich that you will swear it’s loaded with cream. Don’t want to turn on the oven? Blend the raw ingredients in the Vitamix for 5 minutes or more, and friction will heat the blades enough to cook the soup. Are you following this? It cooks the freaking vegetables. It’s true. Peel a sweet potato. Throw in 3 unpeeled carrots, a cup of chicken or veg stock, a plum tomato, salt, pepper, garlic, and blend on high for 5 minutes. Cooked, done, delicious.
Then the smooth, smooth smoothie possibilities are limitless. By mixing sweet fruit with veggies that may not be as tasty (read: totally gross), you get the best of both worlds. I really dig Odwalla’s SuperFood bottled smoothies, but at over $3 a pop, I’m not drinking that every day. But I/you can totally make a close copy at home with an apple, banana, carrots and kale.
Wait. Kale? Yes, kale — super healthy but can be bitter raw. Mask it with fruit, however, and only the green color gives it away. I mean, if you throw a banana and an apple in with an old sneaker, it’s gonna taste good. (Disclaimer: I’m exaggerating don’t eat shoes.) Freeze the bananas, and you will make Jamba Juice cry.
The chatter online about whole-food blending vs. juicing can be a bit cultish, but it makes a lot of sense. By blending a whole apple skin, stems, seeds and all you get all the fiber, oils and nutrients the apple has to offer, and nothing is wasted.
All I know is that we need a minimum of about 2 cups of fruit and 2.5 cups of veg every day. That’s a lot of chewing. A lot of unfulfilling chewing. But you can drink it down raw and healthy in something that tastes like dessert. It’s like a little trick.
So why not just do this with a regular bar blender? It won’t work. Unless you have a super strong commercial-grade motor, you won’t be able to blend seeds and skins down to a smooth consistency without a lot of hassle and risk to your blender.
There are cons. Vitamix blenders are expensive and bigger than normal blenders, but it’s well worth the investment of dollars and space.
See Padrino’s favorite recipes below, or check out others on Babble. Trust me, this is worth looking into.
Plus, now you’ll have something to talk to all the Design Bloggers about at Alt Summit this weekend. (Wait. Are you going to Alt Summit this weekend? So am I! Find me. I promise I will not talk to you about anyone’s stupid Juice Cleanse. High five, ten-four on that. For sure.)
Roasted Squash Soup 1 of 5With just a few ingredients, make a creamy soup without a drop of dairy.
Simple Ingredients 2 of 5Use fresh or pre-peeled and diced butternut squash.
All at once 3 of 5Add all the ingredients and blend, low at first, then high speed.
Serve Hot or Cold 4 of 5Delicious as a starter or a meal.
Leftovers 5 of 5Freeze the extra
Padrino’s Butternut Squash Soup
20 oz pkg pre-diced butternut squash
3 medium carrots, washed, peels on
1 medium yellow onion, peeled & quartered
1 TBS olive oil
1 clove garlic
2-3 cups chicken or veg stock
1 pinch red pepper flakes (optional)
Salt, pepper to taste
Preheat oven to 425 degrees F. Toss squash and onion in the olive oil and sprinkle with salt and pepper. Roast on a sheet pan for about 30 minutes squash should be be tender and not charred on the edges. Let cool for about 15 minutes.
Blend squash, onion, raw carrots, garlic, and 2 cups of stock in Vitamix on high setting for about 5 minutes or until just after steam starts to rise from the blender. Add up to 1 more cup of stock to achieve your desired consistency.
Add additional salt, pepper and red pepper flakes to taste and pulse one more time to blend it all together. Serve.
1 banana, peeled
1 red apple or ripe pear, washed, quartered with skin, core & seeds
2 carrots, washed, unpeeled
1 handful of kale (about a cup) washed
1 cup orange or apple juice
Blend all ingredients, starting on low, then to high until smooth. Add more juice to achieve your desired consistency. This makes more than 1 serving, but the extra can be stored in the refrigerator for up to 2 days. Keep in mind that the nutrients will begin to dissipate after about a day, so fresh is always best.