Favorite Recipes

Find Recipes & Ingredients for Great Snacks & Meals!
Let Vita-Mix Prepare Them Right!
Let Vita-Mix Prepare Them Right!


Start your 30-day no-risk in-home trial today and we'll give you FREE Standard Ground Shipping!
CLICK HERE to get started.


Healthy Whole Food Meals are Quick, Easy and Delicious!

A whole food diet is the key to a long and healthy life. New recommendations encourage consuming more fruits, vegetables and whole grains every day. This is easily accomplished by eating terrific-tasting, nutrient-rich whole food meals made in the Vita-Mix machine.

Make whole food juice that's full of fiber and flavor in under a minute. Cook soup from scratch that's hot, hearty and satisfying in just 4 minutes. Make frozen treats that are full of fruit and low in fat in only 30 seconds. Grind fresh whole grains into flour and knead dough for healthy home made bread in one 5-minute operation.

Click here for some great snack ideas for children.

Scroll to the bottom to find links to some other sites with great recipes. Here are a couple of our seasonal favorites:

GRAND-PA's CORN PUDDING

3 eggs - Beat slightly.

Add the following to the eggs:
1 1/3 cups corn (17 ozs)
2 Tbsp flour

Mix the following 5 ingredients together, then add to the corn and egg mixture:

1 Tbsp sugar
2 Tbsp melted butter
1 cup milk
1 tsp salt
dash of pepper

Bake in a lightly-buttered 1-quart casserole dish placed in a pan of hot water at 350* for 1 hour & 20 minutes
Should be solid when done (like a thick custard).

SWEET MAPLE-ROASTED YAMS by Kristen Kancler
(Serves 4)

2 T. extra virgin olive oil
2 T. pure maple syrup
1/2 t. sea salt
2 medium-large yams, peeled and cut into large cubes

Preheat oven to 375 F.
Butter a medium-sized baking dish.
Combine oil, maple syrup, and salt. Toss with yams and arrange in baking dish.
Roast until tender, 30 40 minutes, tossing halfway.
Click here for a picture.

Chef Kristen Kancler is a graduate of the Natural Gourmet Cookery School and works as Chef and Owner of Pura Vida Personal Cuisine, a personal chef service in the Bay Area (CA) promoting a healthy lifestyle. She can be reached at puravidacuisine@gmail.com.

BUTTERNUT SQUASH WITH SHALLOTS & SAGE

2 tablespoons olive oil
3 shallots, halved lengthwise, then cut crosswise into 1/4 inch thick slices (3/4 cup)
1 (1-3/4 lb) butternut squash, peeled, halved lengthwise, seeded and cut into 1/2 inch cubes (4 cups)
1/2 cup reduced sodium chicken broth, vegetable broth or water
1 tablespoon packed brown sugar
1/2 teaspoon finely chopped fresh sage
1/2 teaspoon salt
1 teaspoon balsamic vinegar
1/4 teaspon freshly ground black pepper
Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. Cook shallots and squash, stirring until shallots are softened, about 5 minutes. Add broth or water, brown sugar, sage and salt, stirring until sugar is dissolved. Simmer, covered, stirring occasionally until squash is tender, 8-10 minutes. Remove from heat. Add vinegar, pepper and salt to taste. Serve immediately. Makes four servings.

Source: Gourmet Magazine

PUMPKIN NUT BREAD

3 1/2 cups unsifted flour
2 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp baking powder
2 cups sugar
2/3 cups shortening
4 eggs
2 cups cooked pie pumpkin flesh
1/2 cup water
1 cup homemade mincemeat, crumbled
1 cup chopped nuts

Preheat oven to 350 degrees.
Stir together flour, baking soda, cinnamon & baking powder; set aside. In large mixer bowl, beat sugar and shortening until fluffy. Add eggs, pumpkin and water. Mix well. Stir in flour mixture, mincemeat and nuts. Turn into 2 greased 9 x 5 loaf pans. Bake 55-60 minutes.

NOTE: You can substitute a different winter squash for the pie pumpkin. When using Hubbard squash, add 3/4 cup sugar.

Source: Garden Patch (Organic) Farm, Pinckney, MI

And if your Thanksgiving or Christmas is just not complete without those delightful cranberries, Click here for a five-star recipe.

TIP OF THE MONTH

Use cilantro (commonly used in salsas) freely whenever you have a concern about Salmonella. It has been found more effective than the antibiotic Gentamycin in combatting Salmonella. It is important, of course, to use proper food preparation methods and generally to avoid the use of raw eggs, one of the common sources of Salmonella.

Do not use instant or fast cooking rice in your meals. The nutritious coating has been removed and it lacks necessary fiber. It actually has an anti-nutrient effect on the body. Make it a point to start the water boiling before you start your meal and add unprocessed brown rice. It will generally be ready by the time the rest of the meal is prepared. Extra rice can be saved tightly covered in the fridge to add to other meals or desserts.

Whatever snack you're consuming, here are the DOs and DON'Ts:

Avoid/Eliminate:
Hydrogenated oils
Refined salt
Chlorinated & fluoridated water
Mono-Sodium Glutamate (MSG)
Food Additives
Refined sugar
Artificial sweeteners
High fructose corn syrup
Refined oils
Junk food
Soft drinks
Alcohol beverages

Feel free to include:
Stevia
Sea salt
Juicing or eating raw vegetables and fruit
Virgin organic coconut oil
Cold-pressed unrefined extra virgin olive oil (in dark bottle or can)
Raw honey (unfiltered will also provide propolis and other nutrients)
Sprouted bread, sour dough bread
Purified water
Organic tea







Scroll down for links to other delicious & nutritious recipes.
Christian Search: