Yes, these recipes are for use in the VitaMix machine. I am posting and filing them at the request of Jan, one of our members, who is lucky enough to have one....
If you are not familiar with the VitaMix go to:
www.vitamix.com for more information... They are wonderful machines but quite costly.
Take care,
Gloria
--- In Healthy_Recipes_For_Diabetic_Friends@yahoogroups.com, Shirley Stockwell <freetocraft@...> wrote:
>
> ? Do you have special equip. for these recipes.???sas,I'm diabetic sas
>
>
> --- On Mon, 6/7/10, Chef Gloria 1030 <chefgloria1030@...> wrote:
>
>
> From: Chef Gloria 1030 <chefgloria1030@...>
> Subject: Cream Of Four Allium VitaMix Soup with Variations - 28g Carbs, 10g Fiber
> To: Healthy_Recipes_For_Diabetic_Friends@yahoogroups.com
> Date: Monday, June 7, 2010, 5:48 PM
>
>
> Cream Of Four Allium VitaMix Soup with Variations - 28g Carbs, 10g Fiber
>
> VitaMix
>
> Servings: 6
>
> Vegetables can be microwaved, steamed or sauteed on top of the stove.
>
> VARIATIONS, substitute for the one pound of Leeks and the green onion tops:
>
> Cream of Broccoli:
> Save up broccoli stems for this soup, using just enough florettes for
> texture and garnish. Cut broccoli into large pieces and cook with rest
> of vegetables. Before adding to VitaMix, trim off about half a cup of
> the florettes, chop coarsely and stir in to the finished soup.
>
> Cream of Asparagus:
> Cut asparagus into large pieces, discarding only the very woody ends.
> Cook with rest of vegetables. Before adding to VitaMix, trim off about
> half a cup (or all) of the tender green tips, leave whole, and stir in
> to the finished soup.
>
> Use Beef soup base or dark miso for a richer flavor. You might also wish to reduce the amount of garlic and parsley.
>
> Cream of Romaine:
> Use one whole, large head of raw, cleaned romaine lettuce. Half cup
> sliced green onions for texture. Romaine was surprisingly sweet and
> very tasty.
>
> Other possibilities:
> Leave out most of the parsley and try carrot with ginger; pumpkin with pumpkin pie spices; sweet potatoes with orange slices and a little maple flavoring. Experiment with your favorite vegetables, adjusting the seasonings where needed.
>
> 1 lb leeks, white and green parts, sliced and cleaned thoroughly
> in a LOT of water
> 1 large onion, peeled and cut into large pieces
> 3 large stalks celery, with leaves, cut in large pieces
> 4 large cloves garlic, peeled
> 4 tsp chicken bouillon granules
> 3 cups water
> 4 Tbsp barley OR other whole grain flour
> 8 Tbsp brewer's yeast
> 2 Tbsp lecithin, granules
> 8 Tbsp pumpkin seeds, roasted, raw shelled - not roasted
> 1 tsp dried thyme (1 to 2)
> 10 sprigs fresh Italian parsley, including stems
> Chicken bouillon granules, to taste - as needed
> 1/2 cup green onions, finely sliced tops
>
> Prepare first three ingredients, leaving in large pieces. Add garlic.
> Microwave on high, or steam, until vegetable are beginning to turn
> transparent but not soggy and garlic is soft, stirring at least once.
> Or saute until soft and just beginning to brown.
>
> In the meantime, place next eight ingredients in VitaMix container and
> process at high speed until hot and beginning to steam, about 7 to
> 10 minutes. Add cooked vegetable and process until very hot and
> thickened. Adjust seasoning with more chicken base or miso if necessary.
> Stir in sliced green onions.
>
> Serve immediately, garnished with a few sliced green onions sprinkled
> on top. Part or all may be refrigerated or frozen and served later.
>
> Yield: 8 cups
> Serving Size: 1 1/3 cups
> Per Serving (excluding unknown items):
> 195 Calories; 7g Fat (29.1% calories from fat); 10g Protein;
> 28g Carbohydrate; 10g Dietary Fiber; 1mg Cholesterol; 348mg Sodium
>
> Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 3 Vegetable; 1 Fat
>
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