My name is Emma and I am addicted to my Vitamix! I have only has it for a few weeks but it is just amazing!! I have a strong feeling it will be amazing for helping with my vegetable crusade. I have been using it to add more vegetables into things, and also to add much more uncooked and raw foods into the mix.It turns whole veg into whizzed up sauce in no time at all. Its pretty incredible. Its also meant its taken a lot of time out of the prep for a meal. This is one of my latest speedy sauces.
Bacon and Tomato Pasta.
2 unpeeled organic carrots (topped and tailed)
1 onion (finely chopped)
2 tsps Emma's Easy Garlic
1 red bell pepper (topped and deseeded)
4 slices of good bacon (I prefer Fresh and Easy's British Brand here in the States- less fatty!)
A good handful of fresh oregano and basil
1 tin tomatoes
2 tbls tomato puree
Boil some water to cook your pasta. Get the pasta cooking alongside making the sauce which will only take about 10 minutes.
Once the pasta is in the pan, fry the onion in a small amount of olive oil on a low heat until softened. Then chop the bacon into small pieces and remove as much fat as possible (particularly if you suffer from gall stones or are after a lower fat option,) add the bacon and fry until cooked (not crispy)
Whilst this is cooking whizz together the carrots and the bell pepper, herbs, garlic and tomatoes with some of the tomato juice from the tinned tomatoes. This will whizz down into a lovely sauce. It smells and tastes fabulous raw. Add it to the pan with the bacon and onion and cook it for no more than 2 minutes on the stove, enough time for it to just warm through. Add the tomato puree to hel pthicken the mixture if you feel it needs it. If not feel free to leave it out. Then remove and serve. Warming the veg rather than cooking it to death will allow you to get the most from the vitamins in the vegetables. The taste is fabulous!
If your not going dairy free you could serve with a little parmesan cheese.
Emma's Lazy Garlic
Whilst I think about it I have found its easy and convenient to make my own speedy garlic and store it in the fridge. When I have time I'll take about 3 huge garlics, peel them and them chop them in my food processor. Tip it all into a clean sterilised glass jar and cover with olive oil to preserve. It will keep in the fridge for a couple of weeks. It means when I am in a rush to make a speedy meal around all of my little girls activites there is less faffery!
Bacon and Tomato Pasta.
2 unpeeled organic carrots (topped and tailed)
1 onion (finely chopped)
2 tsps Emma's Easy Garlic
1 red bell pepper (topped and deseeded)
4 slices of good bacon (I prefer Fresh and Easy's British Brand here in the States- less fatty!)
A good handful of fresh oregano and basil
1 tin tomatoes
2 tbls tomato puree
Boil some water to cook your pasta. Get the pasta cooking alongside making the sauce which will only take about 10 minutes.
Once the pasta is in the pan, fry the onion in a small amount of olive oil on a low heat until softened. Then chop the bacon into small pieces and remove as much fat as possible (particularly if you suffer from gall stones or are after a lower fat option,) add the bacon and fry until cooked (not crispy)
Whilst this is cooking whizz together the carrots and the bell pepper, herbs, garlic and tomatoes with some of the tomato juice from the tinned tomatoes. This will whizz down into a lovely sauce. It smells and tastes fabulous raw. Add it to the pan with the bacon and onion and cook it for no more than 2 minutes on the stove, enough time for it to just warm through. Add the tomato puree to hel pthicken the mixture if you feel it needs it. If not feel free to leave it out. Then remove and serve. Warming the veg rather than cooking it to death will allow you to get the most from the vitamins in the vegetables. The taste is fabulous!
If your not going dairy free you could serve with a little parmesan cheese.
Emma's Lazy Garlic
Whilst I think about it I have found its easy and convenient to make my own speedy garlic and store it in the fridge. When I have time I'll take about 3 huge garlics, peel them and them chop them in my food processor. Tip it all into a clean sterilised glass jar and cover with olive oil to preserve. It will keep in the fridge for a couple of weeks. It means when I am in a rush to make a speedy meal around all of my little girls activites there is less faffery!
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