I struggled with the price of my VitaMix for months before I actually bought it. Rationally, I couldn’t justify a blender that was more than my KitchenAid Stand Mixer.
Joe told me to buy it. Ruminating for months about a purchase isn’t in his DNA. Laser-focused decisions based on cost verses energy is how he operates. Time is money. Cliche, yes, but true for him.
Buying the VitaMix
One fateful day, we were at Costco and The VitaMix Man happened to be there effortlessly whipping up sugar-free smoothies and frozen treats. My husband, ignoring the stress in my eyes, told Mr. VitaMix to put everything he was selling in our cart.
Being me, thoughts of an unused grain attachment and the ‘luxury’ smaller blending attachment swirled through my brain until we got to the checkout. Why I thought they’d go unused, I don’t know.
My entire kitchen flashed before my eyes – 2 KitchenAid Stand Mixers, a 6 quart and a 5 quart, a Cuisinart food processor, mini-food chopper, and immersion blender with various attachments, a handmixer that’s begging to be replaced, two sets of knives, two sets of pots and pans, one stainless and one non-stick, an assortment of cast iron skillets, griddles, and dutch ovens.
An electric skillet, various convenience gadgets including silpats, juicers, and enough bakeware to feed a small army. Yes, an assortment there too – glass, stoneware, non-stick, and both light colored and dark colored metals. Let’s not forget my yogurt maker, two ice cream maker attachments and, yes, a Magic Bullet that sits in the bottom of our garage storage cabinet patiently waiting to make chicken paste.
At the last minute I insisted that Joe leave the attachments behind until I was convinced that the VitaMix was going to be an integral part of my life.
A Love Affair
I’ve never been ashamed to admit that there is a special place in my heart for my kitchen tools, and especially my VitaMix. Maybe the way some people love their big screen tv, or the way others adore their Gucci bags. If given the choice between a beautiful Louis Vitton and a brand new VitaMix, I’d take the VitaMix.
Why?
Because I can make this.
Yes, you really just put the apple and carrot into the blender, whirl it around and in less than a minute you have low-fat cake batter packed with whole foods. No grating. No dicing. No food mill. Just yummy, slightly sweet, nutrition packed goodness.
Like I said – slightly sweet. If you like your breakfast cakes sweeter, add a little more palm sugar or 1/4 – 1/2 teaspoon of clear liquid stevia.
Long Term Moistness
If you read Celiac Family, you know that Heather’s litmus test for a good gluten-free baked good is that it stays moist and crumble-free when sitting out on the counter. This passes with flying colors. I left it on the counter for 5 days – that’s how long it took us to eat it. It was just as good on day 5 as it was on day 1.
Other Vita-Mix Friendly Recipes
- Not Just Any Old Hummus
- Protein Packed Gluten-Free Breakfast Pancakes
- Almond Milk
- Whole Grain Gluten Free Belgian Waffles
Reminder
I’m hosting Go Ahead Honey, It’s Gluten-Free this month. Send your ‘Guiltless Pleasures’ to amy2804 at gmail dot com me by March 26th.
Apple and Carrot Breakfast Cake
serves 6 – 9
adapted from The VitaMix Cookbook
2 cups sorghum flour
1/2 cup palm sugar
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1/2 teaspoon xanthan gum
3/4 cup egg white substitute or 6 egg whites or 3 eggs
1 tablespoon vanilla extract
2 apples, quartered (leave the peels on)
1 cup of carrots, peeled and chopped (about 3 medium carrots)Preheat the oven to 350 degrees F. Prepare an 8×8 baking pan with cooking spray.
Whisk together sorhgum flour, palm sugar, baking soda, cinnamon, nutmeg, salt, and xanthan gum until evenly combined.
Place egg whites, vanilla, apples, and carrots into the VitaMix. Start on low and quickly increase to Variable 10 while using the tamper to push the apples and carrots into the blades. Switch to High and blend for 20-3o seconds until thoroughly mixed. It will be thick.
Fold the wet ingredients into the dry ingredients by hand. Pour into prepared pan and bake for 25 minutes or until a toothpick tests clean.
Top with freshly whipped cream, homemade yogurt, or cream cheese frosting.
