My European co-workers and friends always think it is a bit odd when Americans, especially Left Coasters, say they LOVE something because we say it about absolutely everything.
I love my Vitamix.
And, I'm highly sensitive to gluten. I can only go out to eat at a couple restaurants (the term gluten free is widely misused). However, I'm a foodie.
To get my food on in professional style, I bought a Vitamix. I was able to save a couple hundred dollars because American Express points are now accepted at Amazon.com. Neat! I also got free shipping.
I am a thinkerer, so I opened and played all day. It was delicious. I made a great potato leek soup and a simple sweet potato puree that is gorgeous.
Next, I watched Iron Chef Michael Symon's how-to video. His food is the reason chefs get chicks.
So, I love food. I love my Vitamix.
And, I'm trying to love that I'm gluten free in a gluten filled world, one dish at a time.
Here's how I made the sweet potato puree. I think it would make a great baby food! There is a 10% correlation between diabetes and Celiac disease, and this dish is great for that because there isn't any need for added sugar.
Sweet Potato Puree
A couple sweet potatoes (or yams)
Garam masala, if you're a sweetie
1. Wash sweet potatoes
2. Bake, skin on, in the oven for about an hour or until a little bit of caramelized sugar appears under the sweet potatoes
3. Let them cool down
4. Peel the skin off
5. Toss them in the Vitamix on 1 then ramp up to 7 or so for 20 seconds-ish
6. Add the garam masala, if you like that sort of flavor
7. Spoon out
8. Bliss out
I thought that this would make an incredible sorbet... So...
3/4 cup sweet potato puree
1 cup rice milk
1/4 tsp gluten free vanilla, if you like (yes, vanilla has gluten usually)
1/4 - 1/2 tsp garam masala
1 tsp coconut oil, if you like a creamier texture
Lot of ice to the 5 or 6 cup mark for solid ice and to the top for party hole-in-center ice.
Take it for a spin from 1 to high until 4 peaks form, put in the freezer for up to 30 minutes, and serve immediately.
You might take my gluten, but you'll never take my love of food.
I love my Vitamix.
And, I'm highly sensitive to gluten. I can only go out to eat at a couple restaurants (the term gluten free is widely misused). However, I'm a foodie.
To get my food on in professional style, I bought a Vitamix. I was able to save a couple hundred dollars because American Express points are now accepted at Amazon.com. Neat! I also got free shipping.
I am a thinkerer, so I opened and played all day. It was delicious. I made a great potato leek soup and a simple sweet potato puree that is gorgeous.
Next, I watched Iron Chef Michael Symon's how-to video. His food is the reason chefs get chicks.
So, I love food. I love my Vitamix.
And, I'm trying to love that I'm gluten free in a gluten filled world, one dish at a time.
Here's how I made the sweet potato puree. I think it would make a great baby food! There is a 10% correlation between diabetes and Celiac disease, and this dish is great for that because there isn't any need for added sugar.
Sweet Potato Puree
A couple sweet potatoes (or yams)
Garam masala, if you're a sweetie
1. Wash sweet potatoes
2. Bake, skin on, in the oven for about an hour or until a little bit of caramelized sugar appears under the sweet potatoes
3. Let them cool down
4. Peel the skin off
5. Toss them in the Vitamix on 1 then ramp up to 7 or so for 20 seconds-ish
6. Add the garam masala, if you like that sort of flavor
7. Spoon out
8. Bliss out
I thought that this would make an incredible sorbet... So...
3/4 cup sweet potato puree
1 cup rice milk
1/4 tsp gluten free vanilla, if you like (yes, vanilla has gluten usually)
1/4 - 1/2 tsp garam masala
1 tsp coconut oil, if you like a creamier texture
Lot of ice to the 5 or 6 cup mark for solid ice and to the top for party hole-in-center ice.
Take it for a spin from 1 to high until 4 peaks form, put in the freezer for up to 30 minutes, and serve immediately.
You might take my gluten, but you'll never take my love of food.
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