How to Use the Vitamix S30 Morning, Noon & Night

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How to Use the Vitamix S30 Morning, Noon & Night

We love the new Vitamix S30 Personal Blender, which is sized for to-go smoothies and small batches but still as powerful as ever. And while it’s great for juices and smoothies, we’re finding creative ways to use it all day, every day! From soups and sauces to cocktails and desserts, here are 15 fresh ways to use the new Vitamix morning, noon and night.

 

How to Use the Vitamix S30 Morning, Noon & Night

Morning

 

Kale-Cucumber-Apple Smoothie

 

1/4 cup (2 fl. oz./60 ml) water

1 1/4 cups (8 oz./250 g) green grapes

1/2 orange, peeled, halved and seeded

1/4 lemon, peeled and seeded

1/4 small cucumber, peeled if not organic and cut into large chunks

1/4 green apple, seeded

1/2 cup (1 1/2 oz./45 g) kale, ribs removed

1/2 cup (1 oz./30 g) romaine lettuce

1/2 cup (1/2 oz./15 g) fresh flat-leaf parsley leaves

1/2 cup (2 oz./60 g) frozen pineapple or mango chunks

A handful of ice cubes

1 Tbs. antioxidant smoothie mixer

 

In a Vitamix blender, combine all the ingredients and puree until smooth. Pour into glasses and serve. Makes about 2 cups (16 fl. oz./500 ml). Recipe Courtesy of Vitamix. 

 

Easy Almond Milk

 

3/4 cup (4 oz./125 g) whole unpeeled raw almonds

2 1/4 cups (18 fl. oz./560 ml) water

Agave syrup, to taste (optional)

 

In a Vitamix blender, combine the almonds and water. Cover and blend on low speed, slowly increasing the speed to high. Blend on high for 1 minute.

 

Pour the almond milk through a fine-mesh sieve into a bowl. Taste and sweeten with agave syrup, if desired. Cover with plastic wrap and refrigerate until chilled before serving. Makes about 2 cups (16 fl. oz./ 500 ml). Williams-Sonoma Test Kitchen.

 

Blueberry-Yogurt Smoothie 

 

1/3 cup plain nonfat yogurt

1/3 cup nonfat milk

1 cup frozen blueberries

1 small banana, peeled

2 tsp. agave nectar

2 tsp. protein smoothie mixer

 

In a blender, combine all the ingredients and puree until smooth. Pour into glasses and serve. Makes about 1 2/3 cups. Williams-Sonoma Test Kitchen.

 

Peanut Butter

 

2 cups (292 g) unsalted roasted peanuts

 

Place nuts into the Vitamix 40-ounce container and secure lid. Turn the dial to 1 and slowly increase speed to 10. Blend for 1 minute or until desired consistency is reached, using the tamper to press the ingredients into the blades. Makes 3/4 cup (180 ml) or 6 servings. Recipe Courtesy of Vitamix.

 

Ginger Peach Pineapple Juice

 

1/2 cup (120 ml) unsweetened pineapple juice

1/2 cup (120 ml) orange juice

1/2 cup (70 g) frozen peach slices

1/2 cup (90 g) fresh pineapple chunks

1/2 orange, peeled, halved

1 tsp. peeled fresh ginger root

1/4 cup (60 ml) ice cubes

 

Place all ingredients into the Vitamix 40-ounce container in the order listed and secure lid. Turn the dial to 1 and slowly increase speed to 10. Blend for 50 seconds to 1 minute or until desired consistency is reached, using the tamper to press the ingredients into the blades. Makes 2 1/4 cups (540 ml) or 2 servings. Recipe Courtesy of Vitamix.

 

How to Use the Vitamix S30 Morning, Noon & Night

Noon

 

Pea Soup

 

3 Tbs. olive oil

1 large shallot, thinly sliced

1 garlic clove, minced

3/4 lb. (375 g) fresh or frozen peas, blanched

1 1/2 cups (12 fl. oz./375 ml) vegetable stock

15 large fresh mint leaves, plus slivered mint for garnish

Kosher salt and freshly ground pepper, to taste

Crème fraîche for serving

 

In a sauté pan over medium heat, warm 1 1/2 Tbs. of the olive oil. Add the shallot and cook, stirring occasionally, until softened, 3 to 5 minutes. Add the garlic and cook, stirring, for 1 minute. Transfer the shallot mixture to a Vitamix blender and add the peas, stock and mint leaves. Slowly bring the Vitamix up to full speed and blend until the soup is hot, about 6 minutes. Season the soup with salt and pepper. Pour the soup into bowls and garnish with crème fraîche and slivered mint. Serves 2. Williams-Sonoma Test Kitchen.

 

Green Goddess Dressing

 

2 Tbs. chopped fresh chives

2 Tbs. chopped fresh flat-leaf parsley

2 Tbs. chopped fresh tarragon

2 Tbs. chopped fresh basil

2 anchovy fillets

1 shallot, chopped

2 Tbs. fresh lemon juice

1/4 cup (2 fl. oz./60 ml) mayonnaise

3/4 cup (6 fl. oz./180 ml) buttermilk

Kosher salt, to taste

 

In a Vitamix blender, combine the chives, parsley, tarragon, basil, anchovies, shallot, lemon juice, mayonnaise and buttermilk. Cover and blend on high speed until smooth, about 1 minute. Pour the dressing into a liquid measuring cup and season with salt. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 3 days before using. Makes about 1 1/2 cups (12 fl. oz./375 ml). Williams-Sonoma Test Kitchen.

 

Gazpacho

 

1/2 small red onion, chopped

1 1/2 lb. (750 g) heirloom tomatoes, cored and chopped

1 small cucumber, peeled, seeded and chopped

1 3/4 tsp. kosher salt, plus more, to taste

2 1/2 tsp. fresh lemon juice

2 Tbs. olive oil

1 tsp. minced fresh flat-leaf parsley

Freshly ground pepper, to taste

1 garlic clove

1/4 tsp. minced fresh thyme

1 Tbs. sherry vinegar

1 cup cubed French bread

1 small red bell pepper, seeded and chopped

Crème fraîche for garnish (optional)

 

In a small bowl, stir together 1/4 cup (1 oz./60 g) of the onion, 1/2 cup (3 oz./90 g) of the tomatoes, 1/3 cup (1 1/2 oz./45 g) of the cucumbers, 1/4  tsp. of the salt, 1/2 tsp. of the lemon juice, 1 1/2 tsp. of the olive oil, the parsley and pepper. Cover with plastic wrap and refrigerate until ready to serve.

 

In a Vitamix blender, combine the remaining onion with the remaining 2 tsp. lemon juice, the remaining 1 1/2 tsp. salt, the garlic, thyme, vinegar and bread. Turn the blender on, slowly increase the speed to the highest setting and blend until smooth, stopping the blender to scrape down the sides of the bowl with a rubber spatula as needed. Add half of the remaining tomatoes, cucumbers and bell pepper and blend until completely smooth, about 1 minute. Transfer to a large bowl. Blend the remaining tomatoes, cucumbers and bell pepper until smooth. Transfer to the bowl and season with pepper. Cover with plastic wrap and refrigerate for at least 1 hour or up to 1 day.

 

Just before serving, transfer the soup to the blender. With the blender set on the lowest setting, slowly stream in the remaining 1 1/2 tsp. olive oil and blend for 1 minute. Adjust the seasonings with salt and pepper.

 

Ladle the gazpacho into bowls. Garnish each portion with a heaping spoonful of the diced vegetables and a dollop of crème fraîche. Serves 2. Williams-Sonoma Test Kitchen.

 

Black Bean Burgers                                                                

 

¼ green bell pepper (1.2 oz./35g)

⅛ medium onion (12g/.4 oz.)

1 garlic clove, peeled

15 oz. (213g) can black beans, drained and rinsed well, divided use

½ tsp. Italian seasoning

½ tsp. dried basil

½ tsp. salt

1 Tbs. (15ml) pizza sauce

1 large egg white

½ cup (54g) plain breadcrumbs

2 to 3 Tbs. canola oil

 

Place pepper, onion and garlic into the Vitamix 40 oz. container and secure lid. Turn the dial to PULSE and quickly release. PULSE four more times. Stop and scrape sides of the container with a spatula, then PULSE several more times until chopped.

 

Add half of the black beans, the Italian seasoning, basil, salt and pizza sauce to the Vitamix container and secure lid. PULSE six times. Stop and scrape sides of the container with a spatula. Continue to PULSE four more times. Mixture will resemble the consistency of guacamole.

 

Transfer to a mixing bowl and add the remaining black beans, egg white and breadcrumbs. Combine by hand. Divide into three balls and flatten into patties, making sure mixture is not too wet or too crumbly. If mixture sticks to your hands, add more breadcrumbs 1 Tablespoon at a time.

 

Place a 12 inch (30 cm) heavy-bottomed skillet over medium-high heat and brush with canola oil. Once oil is hot, cook patties 3 to 4 minutes on each side, until deep brown. Makes 3 patties. Recipe courtesy of Vitamix.

 

Traditional Hummus

 

2 garlic cloves, peeled

1 1/2 tsp. ground cumin

1/4 tsp. salt

1/4 tsp. ground black pepper

1 (15-oz/425 g) can chickpeas, drained, with 1/3 cup (80 ml) liquid reserved

1 Tbs. olive oil

2 Tbs. (30 ml) fresh lemon juice

2 Tbs. (18 g) raw sesame seeds

 

Place reserved liquid, olive oil, lemon juice, chickpeas, sesame seeds, garlic, cumin, salt, and pepper into the Vitamix 40-ounce container in the order listed and secure lid. Turn the dial to 1 and slowly increase speed to 10. Blend for 40 to 45 seconds or until desired consistency is reached, using the tamper to press the ingredients into the blades. Makes 1 1/4 cups (300 ml) or 10 servings. Recipe courtesy of Vitamix.

 

How to Use the Vitamix S30 Morning, Noon & Night

Night

 

Kale and Basil Pesto                                                   

 

1 cup (240 ml) olive oil

1 cup (100 g) grated Parmesan cheese

3 medium garlic cloves, peeled

2 cups (80g) fresh basil leaves

2 cups (135g) fresh kale leaves

3 Tbs. (25g) pine nuts

¼ tsp. salt

Pinch black pepper

 

Place all ingredients into the Vitamix 40 oz. container in the order listed and secure lid. Turn the dial to PULSE and quickly release. PULSE three more times. Turn the dial to 1 and slowly increase to speed 10. Blend for 20 to 25 seconds or until desired consistency is reached, using the tamper to press the ingredients into the blades. Makes 1 ¾ cups. Recipe courtesy of Vitamix.

 

Tomato Thyme Sauce

 

1⁄2 cup (120 ml) water

5 oz (142 g) diced (canned) tomatoes

4 oz. (114 g) Roma tomatoes, halved

1/3 medium carrot, 1 1⁄2 oz. (38 g), halved

1⁄4 cup (27 g) sun-dried tomatoes (packed in olive oil), drained

1 tsp. chopped onion

1⁄2 clove garlic, peeled

1⁄2 tsp. flax meal

1 tsp. fresh thyme sprigs

1⁄2 tsp. fresh oregano leaves

1 1⁄2 tsp. tomato paste

1⁄2 vegetable bouillon cube

1⁄4 cup (60 ml) whole milk, room temperature

 

Place all ingredients into the Vitamix 40-ounce container in the order listed and secure lid. Turn the dial to 1 and slowly increase speed to 10. Blend for 7 minutes 30 seconds. Makes 2 cups (480 ml) or 8 servings. Recipe courtesy of Vitamix.

 

Chimichurri

 

1⁄4 cup (60 ml) red wine vinegar

2 Tbs. (30 ml) fresh lemon juice

1/3 cup (50 g) rough chopped red onion

1 cup (4 g) fresh flat leaf parsley

3⁄4 cup (12 g) fresh cilantro leaves

1⁄4 cup (24 g) fresh oregano leaves 6 garlic cloves, peeled

1⁄2 jalapeño, seeded, halved

1⁄8 tsp. sea salt

1⁄8 tsp. ground black pepper

3⁄4 cup (180 ml) extra virgin olive oil

 

Place vinegar, lemon juice, onion, parsley, cilantro, oregano, garlic, jalapeño, salt, and pepper into the Vitamix 40-ounce container in the order listed and secure lid. Turn the dial to Pulse and quickly release. Continue to Pulse 9 times, using the tamper to press the ingredients into the blades. Stop machine and scrape down the sides of the container with a spatula.

 

Secure lid and continue to Pulse 10 times. Turn the dial to 1 and remove the lid plug. Slowly pour olive oil through the lid plug opening. Secure lid plug. Slowly increase speed to 10. Blend for 10 seconds or until desired consistency is reached. Makes 1 1/4 cups (300 ml) or 5 servings. Recipe courtesy of Vitamix.

 

Dark Chocolate Mousse

  

5 oz. (142g) bittersweet chocolate, finely chopped

2 Tbs. (30g) unsalted butter, diced

2 Tbs. (30ml) hot coffee

1 ½ cups (360ml) heavy cream

2 Tbs. (16g) powdered sugar

 

Combine chocolate, butter and coffee in the top of a double boiler over hot, but not simmering water, stirring frequently until smooth. Remove from the heat and let cool. Transfer mixture to a medium bowl.

 

When chocolate mixture is completely cool, place cream and sugar into the Vitamix 40 oz. container and secure lid. Turn the dial to 1 and slowly increase speed to 10. Blend for 25 to 30 seconds or until firmly whipped. Scrape mixture into bowl atop cooled chocolate. Fold in cream just until incorporated and serve immediately. Makes 2 ¾ cups. Recipe courtesy of Vitamix.

 

Whole Fruit Margarita

 

2 Tbs. (30 ml) water

3 oz. (90 ml) tequila

1 oz. (30 ml) orange liqueur

1/2 medium orange, peeled, seeded

1/2 lime, peeled

1/2 lemon, peeled, seeded

3 Tbs. superfine (caster) sugar 2 cups (480 ml) ice cubes

 

Place all ingredients into the Vitamix 40-ounce container in the order listed and secure lid. Turn the dial to 1 and slowly increase speed to 10. Blend for 30 to 35 seconds or until desired consistency is reached, using the tamper to press the ingredients into the blades. Makes 2 cups (480 ml) or 2 servings.

One comment about “How to Use the Vitamix S30 Morning, Noon & Night

  1. Using the Vitamix S30 with Tess Masters, The Blender Girl | Williams-Sonoma Taste

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