Vitamix: XL Heavy Duty Commercial Blender

XL Recipes
Orange Basil Vinaigrette	1 qt. orange juice 1 qt. rice wine vinegar 2 qts. olive oil/canola blend 1 ½ cups dijon mustard 2 tablespoons salt 1 ½ tablespoons black pepper 4 tablespoons fresh grated orange zest 1 cup packed fresh basil leaves

Butternut Squash Bisque	8 cups butternut squash “1 inch cubes” 2 cups celery “1 inch cubes” 2 cups yellow onion “inch dice” 2 cups carrots washed “1 inch cuts” 1 ½ cups yellow miso paste 1 gallon water 1 tablespoon salt ½ tablespoon pepper 1 tablespoon curry powder 1 ½ teaspoons ginger powder 1 ½ teaspoons cinnamon 2 tablespoons fresh sage chopped

Pico de Gallo	2 cups red onion (1”x1” chop) 1 cup red pepper (1”x1” Chop) 1 cup green pepper (1”x1” Chop) 2 serrano peppers 6 garlic cloves 6 cups tomatoes (1”x1” chop) 1 ½ teaspoons chipotle powder ½ teaspoons cumin powder 4 tablespoons fresh lime juice 2 tablespoons salt 1 cup packed fresh cilantro

Raw Apple Sauce	5 pounds (2.2 kg) apples quartered Yields: 11 cups 1. Place apples into XL container and secure lid. 2. Turn machine on and increase speed to 5 using tamper to press ingredients into the blades. 3. Continue blending until desired texture is achieved.

Apple Pie Smoothie	10 apples, quartered 6 cups lowfat vanilla yogurt 1/3 cup brown sugar 1 Tablespoon Apple Pie Spice 8 cups ice Graham Cracker Crumbs for garnish 1. Place ingredients into XL container and secure lid. 2. Turn machine on and increase speed to 10 using tamper to press ingredients into blades. 3. Continue blending until desired texture is achieved.

Gazpacho	8 large, ripe tomatoes, quartered (1.45 kg) 4 cucumbers, peeled, seeded (800 g) 3 small onions, quartered (210 g) 3 green bell peppers, quartered, seeded (360 g) 3 qt. tomato juice (.72 L) 1 cup red wine vinegar (240mL) 1 cup olive oil (240mL) – Optional Hot sauce, salt and pepper Yields: 160 oz/20 cups 1. Place ingredients into XL container and secure lid. 2. Turn machine on and increase speed to 10 using tamper to press ingredients into blades. 3. Continue blending until desired texture is achieved. 4. Adjust seasonings to taste.

Green Smoothie	3 cups water 6 cups green grapes 1 lb pineapple 2 bananas 12 cups fresh spinach 4 cups ice Yields: approx 115 oz 1. Place ingredients into XL container and secure lid. 2. Turn machine on and increase speed to 10 using tamper to press ingredients into blades. 3. Continue blending until desired texture is achieved.

Banana Split Smoothie	3 cups skim milk 4 cups vanilla yogurt 2 20 oz canned pineapple, drained 2 bananas 8 cups frozen unsweetened strawberries Yields approx 1 gallon 1. Place ingredients into XL container and secure lid. 2. Turn machine on and increase speed to 10 using tamper to press ingredients into blades. 3. Continue blending until desired texture is achieved.

Basic Breakfast Smoothie	5 lbs. fruit (halved depending on fruit) 1 qt. vanilla yogurt 2 cups juice, milk or water 2-4 cups ice Additions for extended Breakfast: 6 scoops whey protein powder OR 2/3 cup rolled oats OR 1 1/3 cups cottage cheese 1. Place ingredients into XL container and secure lid. 2. Turn machine on and increase speed to 10 using tamper to press ingredients into blades. 3. Continue blending until desired texture is achieved.

Hummus	1.5 gallon: 9 lbs garbanzo beans with liquid 1 ¼ cups sesame seeds ½ cup olive oil ¾ cup lemon juice 4 cloves garlic 1 tablespoon cumin 64 oz: 2 15 oz. cans of chick peas, one drained, one with liquid ¼ cup sesame seeds 1 tablespoon olive oil ¼ cup lemon juice 1 clove garlic 1 teaspoon cumin 1. Place ingredients into XL container and secure lid. 2. Turn machine on and pulse ingredients to combine. 3. Increase speed to 10 and continue to blend until desired texture is achieved. 4. Adjust seasoning to taste.

Vinaigrette	6 cups oil 2 cups vinegar 2 tomatoes 2 tablespoons Dijon Mustard 1 tablespoon of dried herbs (oregano, basil, thyme) or 3 teaspoons of fresh herbs 1. Place ingredients into XL container EXCEPT oil and secure lid. 2. Turn machine on and pulse ingredients until blended. 3. Remove lid plug from lid, increase speed to 6 and slowly pour oil through lid plug hole until all of the oil is incorporated. 4. Adjust seasoning to taste.

Salsa	25 roma tomatoes, halved 1 red onion 2 handfuls cilantro 1 teaspoon salt 2 jalapenos, seeded ½ lemon, peeled 1. Place 12 tomato halves and the rest of the ingredients into XL container. 2. Turn machine on and pulse ingredients until they are fine chopped. 3. Add the rest of the tomato halves, secure lid and pulse until desired texture is achieved. 4. Adjust seasoning to taste.

Holiday Fruit Smoothie	2 ½ pounds (1.1 kg) Apples quartered 2 ½ pounds (1.1 kg) Pears quartered ¼ cup (50 g) brown sugar or maple sugar ¼ cup (60 ml) honey ¼ cup (60 g) apple butter 1 cup (95 g) cranberries (whole fresh, frozen or dried) 2 teaspoons apple pie spice 1 cup (960 ml) ice 5 cups water (1.2 L) water (better results from ½ water ½ apple juice) Yields: 20 cups 1. Place ingredients into XL container and secure lid. 2. Turn machine on and increase speed to 10 using tamper to press ingredients into blades. 3. Continue blending until desired texture is achieved.