Vitamix: Holy Grail of Blenders An Elegant Piece of Machinery to Make Staying Healthy Simple

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:
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• 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?

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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.

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.

3.) Health potential.

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.
 

Vitamix recipes

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.