Pumpkin Pie Shake

Pumpkin Pie Shake Ingredients:

• 2 cups vanilla reduced-fat ice cream
• 1 cup fat-free milk
• 2/3 cup canned pumpkin
• 1/4 cup packed brown sugar
• 3/4 teaspoon pumpkin-pie spice
• 3 tablespoons frozen fat-free whipped topping, thawed
• Pumpkin-pie spice (optional)

Directions

1. Combine first 5 ingredients in a blender; process until smooth
2. Pour 3/4 cup ice cream mixture into each of 4 glasses.
3. Top each with about 2 teaspoons whipped topping; sprinkle with the additional pumpkin-pie spice, if desired.
4. Enjoy!

Video: Whole Wheat Bread

Whole Wheat Bread Ingredients:

• 1¼ C warm water
• 1 Tbsp dry active yeast
• 2 Tbsp honey
• 1 tsp kosher salt
• 1 Tbsp fresh lemon juice
• 1½ Tbsp oil
• 3 Tbsp vital wheat gluten
• 3 C whole wheat flour, divided **

Directions:
1. Add water, yeast and honey to pitcher and secure lid. Press “Pulse” 2 times. Allow the yeast to proof for 5-10 minutes.
2. Preheat oven to 350ºF. Add kosher salt, lemon juice, oil and gluten to pitcher and secure lid. Press “Pulse” 2 times. Add ⅓ of flour to pitcher and secure lid. Press “Pulse” 1 time. Add another ⅓ of flour and secure lid. Press “Pulse” 3-5 times. Add the last ⅓ of flour and secure lid.
3. Press “Pulse” 8-10 times until all flour is incorporated and dough ball forms. Allow dough to rest in pitcher for 10-15 minutes. Dump dough ball onto oiled surface and shape loaf. Place shaped loaf seam side down into 9″x5″ greased, loaf pan. Cover loaf pan and allow dough to rise for 20 minutes in a warm place or until dough has topped the pan by approximately one inch.
4. Bake for approximately 22-25 minutes or until done. Remove bread from pan and allow it to cool on a wire rack before slicing.
**If you have wheat berries on hand, blend 2-½ cup wheat kernels on speed 9 for full cycle. Set aside the freshly ground flour until after proofing of yeast. (this may fog your jar, but it will not affect the function)

Black Bean Soup

Black Bean  Soup Ingredients:

• 1 tablespoon canola oil
• 1 small onion, chopped
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 2 15-ounce cans black beans, rinsed
• 3 cups water
• 1/2 cup prepared salsa
• 1/4 teaspoon salt
• 1 tablespoon lime juice
• 4 tablespoons reduced-fat sour cream (optional)
• 2 tablespoons chopped fresh cilantro (optional)

Directions:

1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to soften, 2 to 3 minutes. Add chili powder and cumin and cook, stirring, 1 minute more. Add beans, water, salsa and salt. Bring to a boil; reduce heat and simmer for 10 minutes. Remove from the heat and stir in lime juice.

2. Transfer half the soup to a blender and puree (use caution when pureeing hot liquids). Stir the puree back into the saucepan. Serve garnished with sour cream and cilantro, if desired.

Sassy Salsa

Sassy Salsa Ingredients:

• 1 (14 ½ ounce) can tomatoes and green chilies
• 1 (14 ½ ounce) can whole canned tomatoes (plus the juice)
• 4 teaspoons jalapenos (canned,diced, not pickled)
• ¼ cup yellow onion (diced)
• ½-¾ teaspoon garlic salt
• ½ teaspoon cumin
• ¼ teaspoon sugar

Directions:

1. Place jalapenos and onions in your Blendtec Blender.
2. Blend for just a few seconds.
3. Add both cans of tomatoes, salt, sugar, and cumin.
4. Process all ingredients until well blended but do not puree.
5. Place in covered container and chill.
6. A couple of hours of chilling will help blend and enrich the flavor.
7. Serve with your favorite thin corn tortilla chips.

Summer Squash and Corn Soup

Summer Squash and Corn Soup Ingredients:

• 1 tablespoon extra-virgin olive oil
• 1 medium shallot, chopped
• 2 medium summer squash (about 1 pound), diced
• 3 teaspoons chopped fresh herbs, such as thyme or oregano, divided
• 1 14-ounce can reduced-sodium chicken broth or vegetable broth
• 1/4 teaspoon salt
• 1 cup fresh corn kernels (from 1 large ear; see Tip)
• 1 teaspoon lemon juice
• 1/4 cup crumbled feta cheese

Directions:

1. Heat oil in a large saucepan over medium heat. Add shallot and cook, stirring, 1 minute. Add squash and 1 teaspoon herbs and cook, stirring occasionally, until the squash starts to soften, 3 to 5 minutes.

2. Add broth and salt; bring to a boil. Reduce heat to a simmer and cook until the squash is soft and mostly translucent, about 5 minutes more. Transfer to a blender and puree until smooth. (Use caution when pureeing hot liquids.) Return the soup to the pan and stir in corn. Bring to a simmer over medium heat and cook, stirring occasionally, until the corn is tender, 3 to 5 minutes more. Remove from the heat; stir in lemon juice.
3. Serve garnished with the remaining 2 teaspoons herbs and feta.

Peanut Butter Cookie Spread

Peanut Butter Cookie Spread Ingredients:

• 2 cups cooked chickpeas
• 2 tablespoons smooth peanut butter (don’t use natural)
• 3 tablespoons maple syrup
• 2 tablespoons water
• 1 tablespoon raw sugar
• 1 (1 g) packet stevia artificial sweetener (like Krisda)
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 pinch sea salt

Directions
1. Combine all ingredients in a blender and blend on high speed until smooth.
2. Stop blender to stir with a spoon if necessary to help blend ice cream.
3. Pour into 12-ounce cups and serve each with a straw.

Copycat Mcdonald’s Shamrock Shake

Copycat Mcdonald’s Shamrock Shake Ingredients:

• 2 cups vanilla ice cream or 2 cups soy ice cream
•  1 ¼ cups 2% low-fat milk or 1 ¼ cups soymilk
•  ¼ teaspoon mint extract
•  8 drops green food coloring

Directions
1. Combine all ingredients in a blender and blend on high speed until smooth.
2. Stop blender to stir with a spoon if necessary to help blend ice cream.
3. Pour into 12-ounce cups and serve each with a straw.

Paprika & Red Pepper Soup with Pistachio Puree

Easy Basil Pesto  Ingredients:

• 2 cups firmly packed fresh basil leaves
• 3/4 cup grated Parmesan cheese
• 1/4 cup pine nuts
• 1/2 cup olive or vegetable oil
• 3 cloves garlic

Directions:

In blender, place all ingredients. Cover and blend on medium speed about 3 minutes, stopping occasionally to scrape sides, until smooth.
Use pesto immediately, or cover tightly and refrigerate up to 5 days or freeze up to 1 month (color of pesto will darken as it stands).

Paprika & Red Pepper Soup with Pistachio Puree

 Paprika & Red Pepper Soup with Pistachio Puree Ingredients:

• 2 tablespoons canola oil
• 1 small onion, diced
• 2 large red bell peppers, halved lengthwise, stemmed, seeded and diced
• 1-2 fresh green Thai or serrano chiles, stemmed and coarsely chopped
• 2 teaspoons sweet Hungarian paprika
• 1 teaspoon kosher or sea salt
• 1/2 teaspoon ground cardamom
• 1/2 cup unsalted shelled pistachios
• 2 cups vegetable broth or water
• 1 cup nonfat buttermilk
• 2 tablespoons whipping cream
• 1/4 cup finely chopped fresh cilantro or basil

Directions

1. Heat oil in a large saucepan. Add onion, bell peppers and chile to taste. Cook, stirring, until the vegetables release some of their juices and the onion is lightly brown around the edges. Sprinkle the vegetables with paprika, salt and cardamom and cook, stirring, until the spices are very fragrant.

2. Add pistachios and broth (or water). Stir and bring to a boil. Reduce the heat to medium-low and simmer, covered, stirring occasionally, until the peppers are fork-tender. Remove from the heat; let cool 5 minutes.

3. Transfer the soup to a blender (in batches if necessary) and puree until smooth. (Use caution when pureeing hot liquids.) Return the soup to the pan.

4. Whisk buttermilk and cream in a bowl; stir into the soup. Gently warm over low heat. Serve sprinkled with cilantro (or basil).

To Make Ahead: Cover and refrigerate for up to 2 days.

Seasonal Green Smoothie

Seasonal Green Smoothie Ingredients:

• ½ C Water
• 1 banana
• 1 orange, peeled*
• 1 pear, quartered and cored
• 2 C spinach or preferred leafy greens
• 1 C ice cubes

Roasted Root Vegetable Soup

Roasted Root Vegetable Soup Ingredients:

• 1 celery root, peeled and cubed
• 1 large parsnip, peeled and thickly sliced
• 1 large carrot, peeled and thickly sliced
• 1 sweet potato, peeled and cubed
• 1 medium onion, thickly sliced
• 4 garlic cloves, peeled
• 3 Tbsp olive oil
• 5-6 C chicken or vegetable broth
• 1 ½ tsp white wine vinegar
• 1/16 tsp cayenne pepper
• Salt and pepper to taste

Directions:
1. Preheat oven to 400°F.
2. Add prepared vegetables, onion and garlic to 9×13-inch pan and drizzle with olive oil.
3. Toss vegetables in olive oil and bake for 45 minutes until roasted and tender.
4. Add 3 cups of broth to WildSide jar and roasted vegetables and secure lid.  Select “Smoothies”.
5. Pour remaining broth into large saucepan and add pureed soup. Taste and adjust salt as necessary and add black pepper, if desired and serve warm.
6. Enjoy!
**For a creamy touch, try adding ½ cup of half and half or full-fat coconut milk before serving or garnish with a dollop of crème fraîche or sour cream.  Serve with a sprinkling of paprika, cumin or fresh herbs of your choice.

Spelt Focaccia Bread

Spelt Focaccia Bread Ingredients:

• ¾ C warm water
• 2 tsp dry-active yeast
• 1 Tbsp granulated sugar
• 1 ¼ C all-purpuse flour
• 1 C whole grain spelt flour
• 1 tsp kosher salt
• 5 Tbsp olive oil, divided
• Cornmeal for dusting
• Preferred toppings*

Directions:
1. Add water, yeast and sugar to WildSide jar and secure lid.  Press “Pulse” 2 times and allow yeast to proof 5-10 minutes.  2. Combine all-purpose and whole grain flour in separate bowl and set aside.
3. Add 3 tablespoons oil, salt and 1/3 of flour to jar and secure lid.  Press “Pulse” 2-3 times.
4. Add next 1/3 of flour to jar and secure lid.  Press “Pulse” 3-5 times.
5. Add remaining flour and secure lid.  Press “Pulse” 8-10 times until all flour is incorporated and a dough ball forms.
6. Allow dough to rise in jar with lid secure until doubled.
7. Preheat oven to 425°F and heat baking stone or pan in oven.
8. Roll out dough to ½-inch thickness.
9. Sprinkle cornmeal on another baking sheet or lightweight wooden board; place rolled-out dough on cornmeal.
10. Brush dough with 2 tablespoons oil, dimple dough by pressing fingertips into dough and sprinkle with desired toppings.
11. Let dough stand 20 minutes.
12. Slide focaccia dough from cornmeal covered surface by wiggling it gently onto the heated baking stone or pan.
13. Bake in oven until golden brown and done, approximately 12-15 minutes.
14. Serve warm or at room temperature to accompany dinner or to use as sandwich bread.
15. Enjoy!
*Focaccia, like pizza, is a flatbread that has an unlimited number of topping possibilities.  In its most simple form, focaccia can be topped with olive oil and medium coarse salt. Some other ideas include: minced garlic, capers, marinated artichokes, Kalamata olives, sun-dried tomatoes, sautéed or caramelized onions, sweated eggplant, pancetta or bacon, Parmesan or Asiago cheese, lemon zest, basil, thyme and rosemary.
Note: If you do not have spelt flour on hand, you can substitute with whole wheat flour or entirely use all-purpose flour.

Fresh Cranberry and Citrus Vinaigrette

Fresh Cranberry and Citrus Vinaigrette Ingredients:

• ½ C fresh orange juice
• ½  C olive oil
• 3 Tbsp balsamic vinegar
• 2 Tbsp honey or maple syrup
• ½ tsp kosher salt
• 3-4 small pieces orange zest*
• ½ shallot
• ½ C fresh cranberries

Best Blender Brownies

Best Blender Brownies Ingredients:

• ¾ C butter, melted
• ⅔ C semi-sweet chocolate chips
• 3 lg eggs
• ½ C cocoa powder
• 1 ½ C sugar
• 1 tsp vanilla extract
• ⅞ C all-purpose flour

Whole Wheat Buttermilk Biscuits

Whole Wheat Buttermilk Biscuits Ingredients:

• 1 C all-purpose flour
• 1 C whole white wheat flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp kosher salt
• 6 Tbsp butter, cut in sixths
• 1 C low-fat buttermilk

Asian Orange Ginger Dressing

Asian Orange Ginger Dressing Ingredients:

• 1 Orange
• 1/2 Roma Tomato, seeded
• 2 Tbsp canola oil
• 2 Tbsp toasted sesame oil2 Tbsp soy sauce
• 1 ½ Tbsp rice vinegar
• 1 Tbsp honey
• 1 clove garlic
• 1 chunk ginger root, peeled, approximately 1 Tbsp

Cranberry Orange Smoothie

Cranberry Orange Smoothie Ingredients:

• 3/4 C. Orange Juice
• 3/4 C. Fresh Cranberries
• 3/4 C. Low-Fat Vanilla Yogurt
• 1 Banana – Quartered and Frozen
• 1/2 C. Ice Cubes

Coconut Key Lime Bars

Coconut Key Lime Bar Ingredients:

• 1 cup Water
• 6 sheets graham crackers, quartered
• 1/2 c. shelled pistachios
• 1/4 c. granulated sugar
• 1/4 c. shredded coconut
• 3 tbsp melted coconut oil
• 1/2 c. fresh key lime juice
• 2 egg yolks
• 1 (14 oz) can sweetened condensed milk
• 1/2 c. Greek yogurt
• lime zest

Directions

1. Preheat oven to 350°F.

2. To make crust, add graham crackers to FourSide Jar and secure lid.  Press “Pulse” 3-5 times.

3. Add next 4 ingredients and secure lid.  Press “Pulse” 6-8 times until crust reaches a coarse crumb texture.

4. Press crust evenly onto bottom of 8-inch square pan.

5. Bake crust for 10-12 minutes until crust is golden brown.

6. Remove from oven and let cool (leave oven on).

7. To make filling, add remaining ingredients to clean jar and secure lid.

8. Select “Sauces”.

9. Spread filling evenly over crust using a spatula.

10. Bake approximately 10 minutes or until filling is just set.

Let cool completely and refrigerate at least 4 hours before serving. Then enjoy!!

Gourmet Hummus

Hummus Ingredients:

• 1 tablespoon olive oil
• 15 ounce canned or cooked chickpeas (garbanzo beans) – drained 1/3 cup sesame seeds
• 1/2 cup lemon juice
• 2 cloves garlic – peeled
• 1/8 teaspoon salt
• 1/8 cup diced scallions (for garnish if desired)

Directions:

1. Place ingredients into blender jar in order listed and secure the lid.
2. Press the Speed Up button until the blender reaches speed 1 (or blend for 2 minutes).
3. Allow blender to run a full cycle (may appear the ingredients are not being blended).
4. When the cycle has finished, remove the lid and scrape ingredients towards the center of the jar with a spatula.
5. Secure the lid and press the Speed Up button until the blender reaches speed 5 (or continue to blend for another 2 minutes).
6. The spread should begin to form around the blade.
7. Repeat this process until spread has reached desired consistency.
8. Move to plate or bowl and garnish with diced scallions. You may also drizzle a little olive oil on top.
9. Serve with cut up vegetables and/or pita bread. Enjoy!

Vegan Spicy Red Pepper Soup

Spicy Red Pepper Soup Ingredients:

• 2 large red peppers
• 4 vine tomatoes
• 1/4 to 1/2 avocado (depending on how thick you want it)
• 2 tablespoons fresh cilantro, chopped
• 1/2 clove garlic
• 1/2 large organic cucumber, peeled
• 1-2 teaspoons chili powder (or cayenne to make it hot)

Simple Cucumber Smoothie

Simple Cucumber Smoothie Ingredients:

• 1 organic cucumber peeled and sliced
• 1 tablespoon extra virgin olive oil
• ½ lemon, fresh if possible

Directions

1. Place cucumber, olive oil and fresh lemon juice into your Blendtec until smooth and creamy.
2. Pour into a glass and garnish with a round of lemon if desired. Enjoy!

Orange Fruit Freeze Smoothie

Orange Fruit Freeze Ingredients:

• 1 cup Water
• 1/4 cup sugar
• 1/4 cup milk
• 1/4 cup frozen fruit juice concentrate
• 2 cups of ice cubes

Directions:

1.  Put water and sugar in the blender.

2.  Add milk and fruit juices.

3.  Add the ice.

4.  Push the smoothie button and blend until smooth. Enjoy!

Banana and Kale Smoothie

Banana and Kale Smoothie Ingredients:

• 2 Bananas
• 2 tablespoons of hulled hemp seeds
• 1 bag of frozen blueberries
• 2 1/2 cups of filtered water
• 5 or 6 leaves of kale
• Mint leaves or any kind of leaves for garnish if desired

Directions:

1.  Add banana, hemp seeds, blueberries and kale to blender.

2. Add water over top of ingredients. If 2 1/2 cups does not cover all ingredients then add a little more water.

3. Blend until smooth (add more water if it is too thick). Enjoy!

Whole Wheat Pancake Batter

Whole Wheat Pancake Batter Ingredients:

• 1 cup wheat (whole hard wheat)
• 1 cup milk
• 2 eggs
• 1/2 cup applesauce
• 2 1/2 teaspoons baking powder
• 1/2 cup buttermilk (or 1/2 cup milk and 1 teaspoon vinegar)

Directions:

1. Put all ingredients in your Blendtec blender
2. Blend on high and for 2 minutes. The batter will be thin.

Vegan Spicy Red Pepper Soup

Spicy Red Pepper Soup Ingredients:

• 2 large red peppers
• 4 vine tomatoes
• 1/4 to 1/2 avocado (depending on how thick you want it)
• 2 tablespoons fresh cilantro, chopped
• 1/2 clove garlic
• 1/2 large organic cucumber, peeled
• 1-2 teaspoons chili powder (or cayenne to make it hot)

Directions:

1. Add all ingredients into your BlendTec and blend until smooth and creamy.

Banana Peach Smoothie

Banana Peach Smoothie Ingredients:

• 1 cup fresh strawberries
• 1 banana, sliced
• 1 cup fresh peaches
• 1 cup apples
• 1 1/2 cups vanilla bean ice cream
• 1 1/2 cups ice cubes
• 1/2 cup milk

Directions:

1. Combine strawberries, banana, peaches, apples and ice cream in Blendtec.
2. Blend until smooth.
3. Add ice.
4. Poor in milk.
5. Blend again until smooth.