Tag Archives: Vitamix

Hasty Tasty Mayo

I make my own mayonnaise because I can control its ingredients. It’s easy. Give it a try.
MAYO

RECIPE

Mayonnaise
Ingredients:

¾ cup egg substitute
1 tsp. dry mustard
1 tsp. salt
4 Tbsp. apple cider vinegar or white wine vinegar
2 cups safflower or canola oil

Directions:

Add first four ingredients to the Vitamix container. Secure lid but remove plug.
Turn Vitamix to Variable Speed 1, gradually increasing to 10 then high.
Pour the oil in a steady stream through the opening in the lid.
Run Vitamix just until mixture thickens.
Turn off Vitamix, pour the mayonnaise into a quart jar, and put a tight-fitting lid (or canning ring and lid) on the jar. Refrigerate. Keeps up to 4 weeks.

 

Leave a comment

Filed under condiments, eggs, Healthful Eating

HASTY TASTY HAZELNUT CHOCOLATE SPREAD

I love Nutella®, but it has refined sugar, a no-no for me.  So I searched both books and online sources for a homemade version of chocolate hazelnut spread. None suited me, but one came close: Skinny Ms. “Skinny Nutella Spread – The Healthier Version.” I experimented with that recipe but soon went my own way.

This is my version of Hazelnut Chocolate Spread. My recipe uses the Vitamix. If you don’t have a Vitamix, you will need both a blender and a food processor. Read all the directions before you try making it. It looks complicated, but it really isn’t. Complicated recipes don’t qualify as “Hasty Tasty” meals. 😉  

100_1060

Ingredients

RECIPE

Hasty Tasty Hazelnut Chocolate Spread

Makes 2 cups

©2014 Cheryl Norman

Ingredients:

  • ½ pound hazelnuts, roasted and skinned*
  • ½ cup Hershey’s Cocoa Powder (I used Special Dark because I prefer bittersweet chocolate)
  • ¼ cup raw honey (select a light, mild tasting honey)
  • 1 packet pure Stevia extract
  • ¾ cup unsweetened vanilla almond milk (or any milk will work)
  • ¼ tsp. Kosher or other pure salt

Directions:

  1. *Spread hazelnuts in a single layer on a baking sheet (Hint: I roast one pound then freeze half for later) and place in a preheated 375°F oven for 15 minutes.
  2. While hazelnuts roast, combine cocoa, honey, almond milk, salt, and stevia in the container of the Vitamix (or your blender). Blend until thoroughly mixed. Pour cocoa mixture into a microwave safe bowl or pitcher and cover with a wet paper towel.
  3. Microwave the cocoa mixture in one minute increments, stirring after each minute, until mixture is hot (This takes about two minutes in a 1000 watt oven).100_1059
  4. *Remove roasted hazelnuts from the oven and allow to cool. Place them on a clean kitchen towel, fold it over onto the hazelnuts, and rub to remove the skins. They should slip off easily.
  5. Take one cup (1/2 pound) of the cooled hazelnuts and place in the container of your Vitamix (or food processor). Turn it on Variable Speed 1, gradually increasing to 10 then High Speed. Process for thirty seconds to one minute or until the nuts become butter (You may need to stop once and use a spatula to scrape the nut mixture from the sides). Note: This step takes about 5 minutes in a food processor.
  6. Carefully pour the heated cocoa mixture into the Vitamix container with the hazelnut butter. Process on Variable Speed 5 for about five seconds or until well blended.
  7. Pour into glass jars

.100_1061

To be on the safe side, store your spread in the refrigerator. My recipe contains no additives to make it shelf-stable. Once you make this, you can add your own touches. If it’s not sweet enough, try adding additional stevia extract or sweeteners of your choice.

One final word: Don’t make  hazelnut chocolate spread to save money. Homemade is better, but quality ingredients carry a higher price tag. I ordered organic hazelnuts and shopped for local honey. I doubt I saved a penny over Nutella® from the supermarket, but I love having total control over my ingredients. Enjoy!

8 Comments

Filed under condiments, Healthful Eating, snacks

Drink to Your Health

100_1057
It’s no secret I’m a fan of the Vitamix and believe it’s worth every penny of its price tag. I’ve been using one for twenty years now, and I’ve made many combinations of drinks with it (whole juice, not extracted juice, is much better for you). One recipe is my go-to morning drink, and this is it.

RECIPE


Pineapple Orange Juice

Ingredients 1 cup fresh pineapple (include core)
1 organic orange, peeled and quartered
1 dried prune (For sweetness. You won’t taste it, I promise!)
½ cup water
1 cup ice cubes
100_1053

 

 

 

 

 

 

 

 

Place all ingredients in the Vitamix container (ice goes in last). Process on Variable Speed 1, stepping up to 10. Then High Speed until blended, approximately one minute. Makes 2 8-oz glasses or 4 4-oz glasses.

100_1054

100_1055

It’s a great way to start your day with vitamins and fiber. Good morning!

2 Comments

Filed under fruit, Healthful Eating, Recipes

Hasty Tasty Cranberry Sauce

It’s Thanksgiving week. Here by request is a repeat of my cranberry sauce recipe. It’s easy and so much better than canned, so give it a try. Happy Thanksgiving!

The tart cranberry is delicious and healthful. Unfortunately, the cranberry is overlooked except during the holidays yet is good any time of the year. But don’t open up a can of jellied cranberry sauce–make your own! In less than 30 minutes, you can have homemade cranberry sauce. You can store it in the refrigerator in a mold or in the serving bowl–your choice. Molds are impressive but not necessary. Here’s my Hasty Tasty version:

Ingredients

Ingredients

Simmer for 15 minutes.

Simmer for 15 minutes.

Stir occasionally.

Stir occasionally.

Process until smooth.

Process until smooth.

Serve or store in the refrigerator.

Serve or store in the refrigerator.

RECIPE

Hasty Tasty Cranberry Sauce

Ingredients:

  • 12 ounce package fresh cranberries
  • 3/4 cup brown sugar
  • dash salt
  • one orange, zested and juiced
  • 1 tsp. grated fresh ginger

Directions:

  1. Combine brown sugar and juice of an orange (reserve zest) in a 2-quart sauce pan. Add cranberries.
  2. Gently heat over medium-low heat, stirring occasionally, for fifteen minutes or until berries burst.
  3. Remove from heat. Stir in zest of orange and grated ginger.
  4. Carefully tranfer contents to the Vitamix or a food processor. Cover.*
  5. Beginning with the lowest speed (Vitamix variable speed 1), process cranberries to desired consistency. Just pulse a few times for a chunkier sauce.*
  6. Carefully pour sauce into a mold or a serving dish, cover, and refrigerate for a minimum of one hour. Overnight is better.

*Processing the sauce is optional. Cranberries taste great either whole sauce or pureed.

Yield: 1 pint cranberry sauce

Variations: add your choice of seasonings in place of the grated ginger, such as cloves, cinnamon, or even jalapeño pepper!

Leave a comment

Filed under condiments, cooking, fruit, Healthful Eating, Recipes