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Posts Tagged ‘Malabar Restaurant’

  1. Vitamix Mania

    March 16, 2011 by Laura

    Last week I strolled innocently enough into my local Costco. You know, just another mom needing 900 baby wipes and a case of San Pellegrino. Little did I know, I had a date with destiny. It was Vitamix demo day in Santa Rosa, and I was the target demographic. How did they know? They actually held up a panel of the Whole Foods grocery bag with the Top 10 ANDI foods printed on it. At first I made some feeble, “I’ll have to check with my husband before I make this kind of purchase,” statement. Yeah, right. I did a couple of laps to try to shake off the small appliance lust.

    But the hum of the 2+ Peak HP motor was like a siren. After passing up the samples of Louisiana Hot Links, I again found myself at the booth where Michael and Diane of were fixing up a “live foods” smoothie for the crowd. Across the aisle, a larger crowd was elbowing for caramel popcorn. Two aisles down, Melva was just taking the Dino Bites out of the counter top oven. They were no match for the green goodness flowing from the easy-to-clean BPA-free Eastman Tritan co-polyester container. “Okay, just put one in the cart, quick! Before I come to my senses.” On the drive home, I think I heard it singing to me.

    Oh, just what is a Vitamix? Only the most totally freaking awesome food preparation device ever made. What?! Don’t you call it a “blender.” A blender makes stupid frozen cocktails. A Vitamix makes “perfectly smooth whole food juice and smoothies, steaming hot soup from fresh produce, and low-fat frozen treats.” Take that and stick it in your Osterizer. Oh, you can’t, because the Osterizer couldn’t handle it. Lalala.

    I think I’ve used it 40 times in 5 days. I’m in love with it. I walk in the kitchen and it purrs.

    What’s the best thing I’ve made with it? Hmmmm… I think the Raw Borscht. No, I’m serious. If you love beets like I do, you’ll want to make this:

    Raw Borscht (serves 2)


    • 1 large beet, peeled & cut into chunks
    • 1 large carrot washed & cut into chunks
    • 1-2 ribs celery cut up
    • 1/4 red onion or the white parts of 4 scallions chopped
    • 1/2 to 1 whole avocado
    • 1/2 cup raw cashews
    • small clove garlic
    • About 1 teaspoon of minced jalapeño
    • About 1 teaspoon of minced fresh ginger
    • juice of a lemon
    • splash apple cider or rice wine vinegar
    • 1 cup of water–I used San Pellegrino for a bit of effervescence
    • salt & pepper

    Put it all in your Vitamix and blend adding more water to achieve a smooth, creamy consistency. Garnish with dill & chopped cucumber or more avocado. I wish I had a picture, because it is the most beautiful magenta color. It’s quite tangy & warming, even though it’s a cold soup. Add ice to make it really cold, or blend it for 4-5 minutes to heat it up.

    When we were in Santa Cruz, we ate at Malabar Restaurant on Front Street. I can’t recommend the place highly enough. Truly, truly delicious-by-any-standard vegetarian fare. They had a raw borscht they made with Kombucha. I might try that next, even though Kombucha is up there with Vegemite on my list of dubious comestibles.

    Stay tuned for more Vitamix Magic…