A Vitamix Blender Will Change Your Life and Make Your Summer

Having a Vitamix blender will change your life in seconds.

I decided that it was time for an upgrade after researching and reading blogs on it. Did I mention my friend Roberto made raspberry-almond gelato in seconds? It was so delicious that I couldn’t wait to get my machine and try to make my first gelato. A couple of weeks ago, I had my Sicilian friends over for dinner and they brought Limoncello. It’s an Italian lemon liquor made from lemon zest.

I had sliced mango in the freezer and that’s how this recipe was born. My friends were raving about it, and the week after, we had dinner together again at their house. Guess what? They had one and proudly made strawberry sorbet for dessert.

What I like about making my own sorbet is that it's easy to make and be made from scratch — fruits, ice, maybe liquor, or nuts. If I want to make frozen yogurt, I will add yogurt to the fruits.

I also love making dips and soups in the Vitamix. The texture of my cream soups is creamy, smooth, and velvety and again take no time to make it.

And how about last Toasty Friday's frozen Margaritas? Weren't they delicious?

1. Mango Sorbet with Limoncello


It takes 3 minutes to make this dessert, but your guests will rave about it for a long, long time.

8 servings

Ingridients

2 ripe mangos, peeled, sliced and frozen

1/2 cup Limoncello

3 cups ice

Preparation

In a Vitamix Blender, add the mango pieces, the Limoncello, and the ice.

Secure the lid. Turn machine on High, 8 for 15 seconds, and stop. The sorbet will be incredible smooth and creamy.

Serve it with candid sour cherries or raspberries.

Creamy Potato Soup “Maraya”


This recipe is the essence of home cooking: creamy and velvety in texture, rich in color and taste.

6-8 servings

Ingridients

4 Yukon gold medium size potatoes

½ stalk celery, cut to small pieces

1 leek, white part only, diced

1 carrot, peeled and diced

2 cup milk

1 teaspoon Kosher salt

1/2 teaspoon freshly ground black pepper

Salmon roe, 1 teaspoon per serving

Preparation

Peel and cut the potatoes to small pieces.

In a large sauté pan over medium heat sauté the potatoes, leeks and the carrots with 2 tablespoons Partanna extra virgin olive oil until soft, about 10 minutes. Add water, just about to cover the potatoes, 2 cups, and let it simmer until is completely cooked. Add the milk and let it simmer for another 2 minutes.

Transfer the mixture to a Vitamix blender.

Secure the lid. Turn machine on High, 10 for 20 seconds or until the mixture is incredible smooth and creamy.

Serve it with 1 teaspoon salmon roe and croutons.

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Natalia Todorova

Natalia Todorova is a Senior Interior Designer at GKA. She is a graduate from Parson School of Design. Prior working at GKA Natalia worked as a leading interior designer in a top NY Interior Design firm and has an extensive experience of incorporating brand standards in hotels projects. She was the leading designer for TRYP NYC Hotel, Hilton Garden Inn with HIGHGATE HOTELS, Hampton Inn with HERSHA Hotel Group. Natalia also has a very extensive restaurant design background. She designed ROMERA Restaurant at the new Dream Hotel Downtown for chef Miguel Sanchez Romera , a model kitchen for Daniel Boulud, a proposal for Central Park Café with John Fraser and worked on a Café Gray renovation for Gray Kunz .Her sophisticated and creative restaurant portfolio includes restaurants like Havana Central in NYC, 57 Bar and Lounge in Roppongi , Tokyo, RARE Bar & Grill and the luxury art-deco inspired event space Edison Ballroom in NYC. In 2011 Natalia Todorova and Martin Mateev created MAZA Cooking Journals, a monthly iPad cooking magazine for urban foodies. Each MAZA issue delivers beautiful food photography and 9 delicious recipes for appetizers, soups, vegetarian dishes and entrees. See more at www.mazamag.com

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