AMAZING THINGS ABOUT THE VITAMIX:

1. Warranty! Vitamix machines come with epic warranties, usually 5-7 years warranty is included, and you can also add a few more years for a small price. Vitamix machines are built to last and give us the best value for our money.
2. You can pick the colors to match your kitchen! They come in red, gray/silver, black or white.
3. I’ve never had any problems with my Vitamix machine over the past 8 years, and I have had zero complaints from any of my readers.
4. They are so easy to clean! It takes a quick rinse! Just fill the Vitamix with soap and water once you are done making a recipe and then give it a whirl for a couple minutes and Wala it’s clean!

For me it’s a no brainer, I know you are going to use it! And it will motivate you to want to make healthier delicious recipes.

WHAT’S THE DIFFERENCE BETWEEN THIS MACHINE VS OTHER BLENDERS?

You pay for what you get! Nothing is like the Vitamix, and you simply must try it to know what I mean. The Vitamix not only makes smoothies, but it makes desserts, butters, sauces, hummus, dips, cake batters, and makes hot things like soups. The Vitamix literally pulverizes things to make them so smooth and creamy. The Vitamix can achieve precise textures that I have not been able to get from other blenders or food processors.

5 EARTH DIET RECIPES THAT YOU NEED A VITAMIX FOR:

1. The richest creamiest Cashew Cheesecake
2. Creamy Creamy Instant Ice Cream
3. To make the silkiest Smoothies and smoothie bowls
4. Smooth and Creamy Nut Milks
5. Thick lush chocolate sauce!
6. Nut Butters

CASHEW CHEESECAKE

Total time:

3 hours to soak nuts, 25 minutes preparation, 2 hours freezing

Serves 16

Ingredients:
For the Base
4 cups almond meal
5 tablespoons maple syrup (or raw honey)

For the Cheeseckae Filling:
¼ cup lemon juice (approximiately 1 large lemon)
1½ cups cashew nuts, soaked in water for 3 hours to soften
6 tablespoons maple syrup (or raw honey)
6 tablespoons coconut oil
½ tablespoon pure vanilla extract
Pinch of salt

Actions:

1. Make the base. In a bowl, combine the almond meal and maple syrup (or honey). The mixture should be dry but moist enough to hold together.
2. Turn the base mixture into a deep pie dish (large enough to hold 2½ quarts) and press it evenly to cover the bottom and sides of dish. Set aside.
3. Make the cheesecake filling. Put all the ingredients in a powerful blender and blend until filling is very smooth and light. Pour the filling into the prepared crust.
4. Freeze for 2 hours. Once set, cut into slices and serve.

Tip:

1. To make a smaller cheesecake, halve the recipe.
2. Make Mini Cashew Cheesecakes by pressing down a little crust into each cupcake liner, and then pour in the batter.

Calories: 291 Total Fat: 23g Carbohydrate: 19g Dietary Fiber: 3g Protein: 7g

ALMOND BUTER

Total Time:
30 minutes

Makes 2 cups, serves 32 (1 tablespoon serving size)

Almond Butter keeps in a jar with a shelf life of one month unrefrigerated. In the fridge, it is good for three months.

INGREDIENT:
3 cups raw or roasted almonds

ACTION:
Add the almonds to a food processor. (A food processor with a 5-blade works best; a blender will not work well for this recipe.) Blend on high 20-30 minutes. The nuts will first become almond meal. Then, after about 15 or 20 minutes, the nut meal will release oils and eventually become a smooth almond butter – no other ingredient needed! It literally transforms from a dry meal into a smooth butter.

VARIATIONS:

1. Substitute peanuts for the almonds for Peanut Butter.
2. Substitute walnuts for the almonds for Walnut Butter.
3. Substitute macadamias for almonds for Macadamia Butter.
4. Substitute cashew for almonds for Cashew Butter.
5. Substitute Brazil nuts for almonds for Brazil Nut Butter.
6. Substitute pecans for almonds for Pecan Butter.
7. Substitute hazelnuts for Hazelnut Butter.
8. Add 1 teaspoon of raw honey or maple syrup for Sweet Almond Butter.
9. Add 1 teaspoon of cacao powder for Chocolate Almond Butter.

Calories: 180 Total Fat: 18g Carbohydrate: 4g Dietary Fiber: 2g Protein: 4g