Day 4: We are getting good at this!

Today was such a beautiful day!  I woke up and to the magical sound of a 2 horsepower Vitamix blender Roaring.  They are quite clamorous in a small apartment compared to the giant warehouse where we first observed one in action.  Nevertheless I was extremely excited because I knew instantly what this machine was capable of.  As has been said oh so many times- a picture is worth a thousand words.

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Going Green Smoothie

Submitted by:  Vitamix

Dietary Interest:  vegetariangluten-freelow cholesterollow fatlow sodiumno added sugarraw foodsvegan

Yield:

3 1/2 c (840 ml)

Difficulty:

Easy

Total Time:

11 Minutes

Ingredients

  • 1 cup (160 g) green grapes
  • 1/2 cup (78 g) pineapple chunks
  • 2 cups (60 g) fresh spinach, packed
  • 1/2 ripe banana, peeled
  • 1/2 cup (120 ml) water
  • 1/2 cup (120 ml) ice cubes

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure lid.
  2. Select Variable 1.
  3. Turn machine on and slowly increase speed to Variable 10, then to High.
  4. Blend for 1 minute or until desired consistency is reached. Serve immediately.

Toast with almond butter and honey was the perfect compliment to the smoothie for a complete breakfast.  Thank you to my beautiful wife for making me a meal fit for a king!  Today was not as eventful as yesterday, but the food was the best we have made yet!  We ran some errands and did some laundry.  We sliced some organic carrots up put them in a cup and grabbed the Roasted Red Pepper Hummus.  This was a perfect mid day snack and very scrumptous! After we got back from running errands, we decided that we were hungry again.  While doing laundry Danielle whipped up the most palatable soup I have ever tasted.

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Carrot Ginger Tofu Soup

Submitted by:  Vitamix

Dietary Interest:  vegetarianlow cholesterolno added sugarvegan

Yield:

4 1/2 c (1 l)

Difficulty:

Intermediate

Total Time:

25 Minutes

Ingredients

  • 4 (244 g) medium carrots, peeled, halved or 2 cups chopped
  • 1/4 (18 g) small onion, peeled or 2 tablespoons chopped
  • 4 small garlic cloves, peeled
  • 2 tablespoons (30 ml) oil
  • 1/2 teaspoon salt
  • pinch of white pepper
  • 1 tablespoon chopped fresh ginger root or Ginger Paste
  • 1/3 cup (70 g) light silken tofu
  • 2 cups (480 ml) low sodium vegetable or chicken broth

Directions

  1. Place carrots, onion and garlic into the Vitamix container and secure lid.
  2. Select Variable 1.
  3. Turn machine on and slowly increase speed to Variable 4 or 5.
  4. Blend for 10 seconds or until chopped.
  5. Heat oil in a small pan and sauté chopped ingredients until onion is clear and carrots are tender. Add a little broth, if needed.
  6. Place remaining ingredients into the Vitamix container, add sautéed ingredients and secure lid.
  7. Select Variable 1.
  8. Turn machine on and slowly increase speed to Variable 10, then to High.
  9. Blend for 3-4 minutes or until heavy steam escapes from the vented lid.

I gobbled down my bowl faster than a fat kid chasing an ice cream truck! Once I was done I looked over and noticed that Danielle had only eaten about half of hers. I tried to convince her to eat the rest. I was somewhat flabbergasted.  That soup was a divine miracle sent down from god to redeem us from our feeble eating habits!  I even licked the bowl! P.S. Ginger is one of the best things you can put in your body.

After probing her, and trying to get her to eat the soup, the truth came out.  It looked too much like mustard! If you know Danielle at all, you will know that she is not very fond of condiments.  Especially mustard, relish, and the dreaded m word 😦 which I am not at liberty to mention.  After I poked fun at her for a little she said it was really because it was too rich.  I love my wife, but she is silly sometimes.  An hour later she was hungry again so we had some Hot chocolate (refer back to day 2 for recipe).  Ok so fast forward to dinner  and the most revered meal of all time! Now, I know I have built up every meal we have eaten so far, but this one…

This one was special!

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Stir-fried Eggplant and Tofu
From Sunset

Time: 25 minutes.

 
Yield:
Serves 4
 
Ingredients:
3 tablespoons vegtable oil
1 package (18 oz.) firm tofu, drained, cut into 1 1/2- by 2-in. chunks
2 garlic cloves, minced
1 pound eggplant, cut into 1- by 3-in. strips
1 small red or green bell pepper, cut into 1-in. pieces
1/3 cup reduced-sodium soy sauce
2 tablespoons sugar
2 tablespoons oyster sauce
1/4 cup fresh basil leaves
 
Preparation:

1. Heat oil in a large nonstick frying pan over high heat, add tofu, and gently cook, turning tofu occasionally, until browned slightly, about 5 minutes. Use a slotted spoon to transfer tofu to a plate.

2. Cook garlic, eggplant, and bell pepper in pan until softened, stirring occasionally, 8 to 10 minutes. Add soy sauce, sugar, and oyster sauce and cook until heated through, another 2 minutes. Return tofu to pan and gently stir to coat. Remove from heat and stir in basil leaves. Serve over rice.

Note: Nutritional analysis is per serving.

 
Nutrition Information:
CALORIES: 263 (55 % from fat)
FAT: 16 g (sat: 2.4 g, mono: , poly: )
CARBOHYDRATE: 21 g
FIBER: 3.3 g
CALCIUM:
CHOLESTEROL: 0.0 mg
IRON:
PROTEIN: 14 g
SODIUM: 1170 mg
 
We substituted olive oil for the vegetable oil and probably used a little more than three tablespoons.  Also we added some chopped white mushrooms and used roasted red pepper instead of fresh bell.  This time we both devoured everything in our bowls.  What little was left on the stove disappeared instantaneously.  After dinner we agreed that we were getting pretty good at this! Toot Toot!
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