If you don’t own a Vitamix, chances are you have a friend or acquaintance who won’t shut up about this supposed Holy Grail of blenders. Seriously, you think to yourself. All this fuss for a lowly piece of kitchen equipment? As a private chef and health coach, I get asked all the time if the Vitamix, with its somewhat hefty price tag (upwards of $500), is really worth it. I answer with a few questions of my own:
- Do you at least attempt to make meals at home, or do you want to?
- Do you want to make meal prep faster and easier?
- Do you want cleanup to be as close to nonexistent as possible?
- Do you want to set yourself up to make healthier choices?
If you answered yes to any of these questions, then my answer to the Vitamix query is this: hell yes. I have three reasons for this answer.
1.) It’s so easy to use for a wide range of tasks.With just a couple of buttons and a dial on the front, it’s basically foolproof. Whether it’s pureeing a sauce, making a smoothie, or mixing wet ingredients for baking, I always find myself getting some prep done in the Vitamix. Put the ingredients in and it’s done in literal seconds. If there’s a dish that you wouldn’t mind heating up as you make it, like a pureed soup or dessert sauce, the motor is so powerful it will heat it as you turn up the speed. Two steps in one. Vitamix also makes a dry blade container(sold separately) that you can use for making flours, kneading dough, or even grinding coffee.
Cleanup is just as easy, too. Put a couple of drops of dish soap in, fill it halfway with warm water, and run it. That’s it, done with cleanup. You don’t have to take it apart or figure out how to put it back together.
2.) Quality.It’s incredible. These beasts were the blender of choice in culinary school and in the NYC kitchens where I worked. Its versatility and its ability to be beat to hell and still work perfectly are amazing. You’d have to try really hard to break it. It has an internal automatic shutoff switch to protect its powerful motor. So that smell of a small electrical fire that you get with your current blender right before it stops working forever? Not gonna happen with the Vitamix. You truly get what you pay for. It’s tried and true, with a nice warranty to back it up. I’m not saying that there are not decent blenders out there, but every time I use a blender that is not a Vitamix there is some aspect that falls short. Things are not ground as finely; it takes twice as long to complete a task; or I have to take it apart, clean it, and put it back together again.
3.) Health potential.If preparing healthy foods is easier, you’ll do it more, bottom line. Fruit and veggie smoothies or soups are just seconds away when you own this great blender. With the easy use and clean up, it will probably be something you use every day. For many doubters who go on to purchase it, it becomes one of the most used pieces of equipment in their kitchens, helping them lose weight and regain health.
This sounds like a paid advertisement, but it’s not. It’s just an ode to a beautiful piece of machinery that I think has a place in any home kitchen. If you think you’re ready to take the plunge, Vitamix sells a selection of different models, including a smaller personal blender. I like Williams-Sonoma’s handy comparison chart to help you pinpoint the ideal model for you. Even at the most basic level, it’s outstanding.
Refurbished blenders are also available if the price tag on a brand new one scares you off.
Whether you’ve blown through the cookbook that comes with the Vitamix or you’re just looking for new inspiration, here are a few recipes to refresh your Vitamix recipe arsenal. Recipes by Maggie Callahan
Chilled Creamy Zucchini Gazpacho
Makes about 4 servings
This is a delicious raw summertime soup. Perfect as an appetizer for a Mexican feast or as a refreshing, light snack with some tortilla chips.
- 2 medium zucchini, stems and blemishes removed and cut into quarters
- 1 orange bell pepper, stem and seeds removed and cut in half
- 1 avocado, peel and pit removed
- ¼ medium red onion
- 1 cup grape tomatoes
- ¼ cup extra virgin olive oil
- 2 to 3 cups pure filtered water
- sea salt, to taste
- lime wedges and cilantro leaves, for garnish
Place the first 6 ingredients and 2 cups water in blender and secure lid. Beginning on Variable 1, turn blender on and slowly increase to Variable 8, adding more water as needed for consistency. Blend until smooth and creamy, about 1 minute, using tamper to press ingredients into the blade. Add salt, to taste. Serve garnished with a lime wedge and chopped cilantro.