Whole For The Holidays

It’s hard to believe the holiday season is almost upon us—how is it already November?! Nothing beats the cold like the warmth of celebrating these occasions with those near and dear. Whether you’re throwing a covid-safe holiday party or an intimate family dinner, Vitamix has the perfect recipes that are sure to impress. With healthier twists on holiday classics under 60 minutes, Vitamix is showing us how easy it is to integrate whole foods into our holiday season and lifestyles to produce delicious meals (case in point: the recipes below). Yup, from drinks to dessert, being healthy can be delicious and easy, even around the holidays. —Vita Daily

Gingersnap Cocktail

With naturally-soothing lemon and honey, this hot beverage features notes of cinnamon and ginger. Add a strip of lemon peel and a cinnamon stick for a beautifully-garnished cocktail.

2½ fluid ounces (75 ml) Absolute Vodka Orient-Apple
2 Tablespoons fresh lemon juice
2 Tablespoons honey, or other sweetener, to taste
½ teaspoon fresh ginger root, grated
¾ cup (180 ml) hot water
¼ teaspoon ground cinnamon

Place all ingredients into the Vitamix container in the order listed and secure lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 6. Blend for 10 seconds. Serve with a strip of lemon peel and a cinnamon stick.

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.

½ cup (120 ml) cashew milk
2 heads (1.2 kg) cauliflower, chopped, roasted
1 teaspoon kosher salt, optional
½ teaspoon ground black pepper

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, using the tamper to press ingredients toward the blades. Serve immediately. For extra flavour, try adding freshly ground black pepper and fresh herbs when making this puree.

Roasted Brussel Sprouts With Lemon Thyme Dipping Sauce

These flavourful Brussels sprouts make the perfect dinner party side dish.

1½ pounds (680 g) Brussels sprouts, trimmed, halved
2 Tablespoons safflower oil, or grapeseed oil, optional
¼ teaspoon ground black pepper
½ teaspoon kosher salt, optional
3 lemons, peeled
½ cup (120 ml) water
9 (90 g) deglet noor dates, pitted, or ½ cup maple syrup
3 Tablespoons (45 ml) extra virgin olive oil, optional
2 Tablespoons fresh thyme leaves, stemmed

With a peeler or paring knife, remove the peel and white pith from the lemons, leaving just the flesh. Preheat your oven to 450°F. Toss the Brussels sprouts with safflower oil and season with salt and pepper. Place on a large, rimmed baking sheet lined with silicone or parchment paper. Add 1 tablespoon water to the pan and arrange Brussels sprouts cut side down. Cover tightly with foil and roast for 10 minutes. Remove foil and roast another 10 to 15 minutes, or until Brussels sprouts are heavily browned. While Brussels sprouts are roasting, place lemons, water, dates, olive oil, fresh thyme, and seasonings 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 seconds. Pour dipping sauce into a bowl and serve with the warm Brussels sprouts. Any remaining dipping sauce can be used as a vinaigrette on a salad, or use it throughout the week with other vegetables, fish or meat.

Maple Glazed Carrots

Enjoy as is, or try using this glaze on any roasted root vegetable for a particularly tasty, spiced-up side dish.

2 small garlic cloves
¼ cup (60 ml) extra virgin olive oil
¼ cup (60 ml) maple syrup
1 Tablespoon harissa paste
1 teaspoon salt, optional
¼ teaspoon ground black pepper
2 pounds (900 g) carrots, cut into 2-inch strips
1 lemon, sliced

Place all ingredients except carrot and lemon into a 20 oz Vitamix container and secure the blade base. Start the blender on its lowest speed and increase to its highest speed. Blend for 20 seconds. Toss sauce with prepared carrots and lemon slices. Place on a sheet tray, and bake for 35 minutes.

White Sesame Nice Cream

This delicious ice cream has a savoury nutty flavour from the sesame seeds. It’s quick and easy and dairy-free.

½ cup (120 ml) soy milk
4 (600 g) frozen bananas
2 Tablespoons (30 g) sesame seeds
2 medjool dates, pitted, or honey

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, using the tamper to press ingredients toward the blades. In about 30-60 seconds, the sound of the motor will change and four mounds should form. Stop the machine. Do not over mix or melting will occur. Serve immediately.

Pear Date and Chia Pudding

A great saucy style custard without all the dairy and eggs. Great served with granola, or just topped with fresh fruit and eaten as a yogurt alternative.

3 (454 g) ripe bartlett pear, seeded, cut into chunks
8 (80 g) dates, pitted
2 (300 g) large orange, peeled, quartered
1 cup (240 ml) cold water
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
1 cup (150 g) unsalted roasted cashews
2 cups (480 ml) oat milk
⅓ cup (55 g) chia seeds

Place pears, dates, orange, water, vanilla, cinnamon and cashews into a medium sauce pot. Cover and stew over low heat for approximately 25-35 minutes. Remove from heat and chill slightly. Add the oat milk to the cooking pot and place the immersion blender into the middle. 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, and increase variable speed as desired. Move the immersion blender around, including up and down, to blend the ingredients for approximately 1 minute or until smooth. Stir in the chia seeds and refrigerate for at least 3 hours. If too thick, adjust consistency with a splash of oat milk.

vitamix.com