Hiya! It’s been a while. How’s everybody been? If you read my previous blog then you probably know that we’ve recently partnered with the fun folks at Vitamix Philippines and are helping our customers kickstart their new year resolutions to eating clean with our Clean Eats Harvest Box with super easy recipes and a photo challenge to win a high-powered Vitamix blender.
Since its arrival into the Philippines a decade ago, Vitamix has been showcasing the power and benefits of their premium blender through demonstrations that always leave the audience amazed. And how can it not? Trusted by the leading beverage shops and homes all over the world, the Vitamix blender has proven over time that it is the best category: versatile, durable, powerful, easy to use, easy to clean, excellent customer service, unparalleled warranty, and continuous technological improvements for a life lived the healthy way.
Well, that isn’t all. Vitamix has also picked our Co-Founders, Hindy Weber and Melanie Teng-Go, as well as two other famous personalities, to be their brand ambassadors and share a few more recipes, which they gladly did during their media launch in Makati. Check out their easy-peasy lemon squeezy recipes below!
Hindy Weber and Melanie Teng-Go
Both moms share a vision of providing farm-to-family food, which is why it was only natural that Hindy Weber and Melanie Teng-Go joined forces to make sure they deliver just that. Holy Carabao Farm was founded in 2007 by fashion designer, nature lover and mom-of-four, Hindy Weber, after she and her family made the commitment to live a healthier lifestyle. Holy Carabao started as a small farm from where they shared their extra produce to friends and family, and eventually, sold door-to-door.
Co-founder and mom-of-two boys, Melanie Teng-Go, came into the scene in 2013, when her family realized they needed to do something with the land that they acquired. With Melanie finishing a course on Sustainable Agriculture and Food Systems from Tufts University, the two were able to further improve on their holistic farming advocacy. Holy Carabao is Inspired by organic, biodynamic and permaculture principles to healthy and living soil; and no to GMOs, synthetic pesticides, fungicides, and chemical fertilizers. “In terms of our advocacy, we like to grow, sell and promote food that is fresh, raw and whole. Vitamix helps add variety in terms of combinations and presentations while maintaining the sanctity and quality of the ingredients. It’s especially helpful when you need to inspire your children to eat cleaner and healthier.”
Take Root Smoothie Bowl
200 g boiled sweet potatoes
½ cup Holy Carabao Holistic Farm carabao milk
1 tsp coco syrup
180 g ice
Candied purple yam (ube) fried in butter, coconut sugar and sea salt
Toasted and slightly crushed black sesame seeds
Toasted coconut chips
- Place all ingredients in the order listed in the Vitamix container, secure lid.
- Select Variable 1, turn the machine on and quickly increase to Variable 10, then High.
Yogurt Caesar Dressing
150 ml Holy Carabao Holistic Farm carabao yogurt
5 ml mustard
1 tsp apple cider vinegar
1 tbsp nutritional yeast
1 tsp worcestershire
50 ml garlic infused extra virgin olive oil
Any herb or your choice
Salt and pepper
- Place all ingredients in the Vitamix Container, secure lid
- Select Variable 1, turn the machine on and quickly increase to Variable 10, then to High.
Chef Robby Goco
Graduating with a degree in Culinary Arts from the California Culinary Academy in 1995 and with over 20 years of culinary experience, Chef Robby Goco is the man behind the delectable menus of the restaurants we love. From Tequila Joe’s, Achiote Taqueria, Go Greek, Munchtown to the hot Le Monet, Hotel Luna, Charlie’s Hand-crafted Burgers, Yumi Japanese Restaurants, Hama Japanese, Green Pastures, and Cyma Greek Restaurants, he has made a mark in the culinary scene as creating innovative food service concepts that provide the Philippine dining market with world class choices.
Following his evolution as a culinary chef, one can see that his lifestyle has changed since he started out, especially when he became a father to a family of five with the love of his life, Chinky Apostol. With an advocacy of keeping the nutritional value of each organic food ingredient intact, Robby is excited to discover more of what this premium blender can offer: “It’s great that there’s Vitamix. We’ve been so behind and so reliant on blenders that do not give the same output. With Vitamix technology, there’s going to be better cooking, not only for the industry, but also for households. It elevated the level of pureed food, too! It’s more efficient and cooking is now more accessible to everyone. It perfectly conforms to my advocacy that food must be made from scratch yet each ingredient should not lose its integrity.”
Yield: 4 Servings (1L)
300g potato, peeled and diced
75g spanish chorizo (christoras)
1 pc medium size white onion
1 tbsp garlic, minced
3 cups chicken broth/white chicken stock
Salt and pepper, to taste
Place potato in a sauce pan filled with cold water then bring to a boil until cooked all the way through. Set aside.
Heat olive oil in a pan, sauté chorizo until brown then set aside. Reserve oil.
Sauté onions, until slightly caramelized, add garlic and sauté until aromatic.
Set aside the mixture.
- Place all sautéed ingredients, kale, chicken stock, salt and pepper in the wet container and secure lid
- Select Variable 1, turn the machine on and quickly increase speed to Variable 10, then to High.
- Blend for 3-4 minutes or until heavy steam escapes from the vented lid
- Place on a serving bowl, then garnish some shredded kale and chorizo.
Yield: 5 cups (1.2L) (recipe may be halved)
250 grams dried chickpeas (garbanzos)
¼ cup tahini paste
1 ½ tbsp garlic, minced
1 tsp salt
1 tsp white pepper
1 cup sunflower oil, or any neutral oil
2 pcs whole avocado, remove skin and seed
2 tbsp lemon juice
pinch cumin powder
1 tsp paprika
2 tbsp edamame
2 tbsp extra virgin olive oil
wonton wrapper or vegetable sticks for serving
Soak garbanzos at least 12 hrs or overnight. Discard the water and add clean water into the garbanzos. Boil for 1 hour or until garbanzos is soft.
Strain. Reserve ¼ cup liquid. Peel the skin of the garbanzos.
- Placed cooked garbanzos, tahini paste, garlic, cumin, salt, white pepper, paprika and sunflower oil into the Vitamix container and secure lid.
- Select Variable 1, turn the machine on and quickly increase speed to Variable 10, then to High. Blend until smooth.
- Add avocado and lemon juice through the lid plug. Blend until avocado is fully incorporated. (about 30 seconds, avoid overmixing)
Garnish with edamame, paprika and extra virgin olive oil. Serve with fried wonton wrapper or vegetable sticks.
Not everyone knows that top photographer, Sara Black, had a cancer scare back in 2013. This prompted her to undergo a lifestyle shift – a healthier one, to be exact.
Since then, her free time is spent on a variety of physical activities that resulted to being a New York marathon finisher. She challenges herself even more by setting her sights on triathlons, and sails competitively during off-season, too. “I live a very active lifestyle being a photographer and athlete, and the Vitamix enables me to eat nutrient dense food minus the prep time. Seriously, it takes me five minutes to whip up a meal complete in macronutrients (protein, fat and carbs). I like to feed myself the best quality of food and the Vitamix technology doesn’t kill the enzymes in my food, so it’s like I’m drinking high octane fuel.”
Yield: 3-4 servings (1L)
200 mL coconut milk
½ pc ripe avocado
1 pc ripe lakatan bananas
1 pc ripe mango
30 g spinach
1 tbsp agave nectar
1 ½ cups ice
½ Tbsp chia seeds (soaked in water)
- Place all ingredients, except chia seeds in vitamix wet container and secure lid.
- Select variable 1, turn machine on and quicky increase to Variable 10, then to High.
Drain chia seeds and incorporate in the smoothie.
Yield: 750 mL
3 cups unsalted roated peanut or other nuts
Dash of salt
- Place the nuts in the Vitamix container and secure lid.
- Select Variable 1, turn the machine on and quickly increase speed to Variable 10, then to High.
- With the help of the tamper, push ingredients towards the blades.
- Blend for 1 minute until nuts become butter and desired smoothness is achieved.
Choco-nut Butter Ice Cream
Yield: 6 servings (1L)
1 ½ cup coconut meat
25 g cacao powder
70 g nut butter
2 or 3 Tbsp agave nectar or honey pinch of salt
3 cups coconut cream (frozen in ice cube trays)
Cacao nibs for topping/texture
- Place all ingredients into the Vitamix container in the order listed and secure lid.
- Select Variable 1, turn machine on and quickly increase speed to Variable 10, then to High.
- With the help of the tamper, push ingredients down towards the blades.
- In about 30 to 60 seconds, the sound of the motor with change and four mounds should form.
- Stop machine and place cacao nibs, run for 5 seconds. Do not overmix.
- Scoop and serve.
Being the leading in the blender appliance category. It’s no wonder that its brand ambassadors, Holy Carabao’s Hindy Weber and Melanie Teng-Go, award-winning chef Robby Goco, and wellness advocate Sara Black are instant converts!
*The Vitamix® blender is distributed in the Philippines by Vitamix Philippines, and is available at Rustan’s Shangri-La, Rustan’s Makati, Rustan’s Cebu, Gourdo’s Gateway, Gourdo’s Trinoma, Gourdo’s Alabang Town Center, Gourdo’s Megamall, Living Well Podium, Living Well SM Aura, The Parenting Emporium, Healthy Eats, Earth Origins, The SuperFood Grocer, Chimes Specialty Store Davao, Automatic Center Greenbelt, Automatic Center Eastwood, Abenson Fort, Healthy Eats Makati, Landers Superstore Otis and Landers Superstore Balintawak.
For inquiries, and home demonstration appointments, please call 3733038, or send an e-mail to email@example.com or firstname.lastname@example.org.