You can do these on your Vitamix. I like mine a little chunky and use a food processor I would use the VMix at it's lowest speed and for a very short period. I'm not a Vitamix fan at all. I think the high speed introduces a lot of oxygen that will cause oxydation and the added heat generated destroys a good portion of the live enzymes. In addition
I tried a couple juices once with all the pulp and absolutely hated it.
Though the claims are eat the whole veggie cause it contains this that etc Studies done by juicing pioneer Norman Walker found that the pesticides and toxic pollutants in vegetables were retained by the fiber and not the juice
2 large cucumbers (peeled)
1 ripe avocado
1 tbsp. lemon juice
1 tsp. fresh dill
Put in a blender or food processor and blend until smooth
I also added a pinch of Celtic Sea Salt a dash of virgin Olive oil
and garnished with chopped t'maters and parsley. I favor limes
over lemons flavor wise.
Since I like to leave it a little chunky the cucumber seed also don't get cut up and that part I'm not super crazy about so I use seedless cukes when I can find them. I have also garnished with Cilantro and use a little tamari instead of the sea salt.
3 cups fresh made carrot juice
1 ripe avocado
1/4 tsp powdered fennel or more
some chopped cilantro or parsley
I loooove this soup!!
The following recipe is outa dis woild. My local Whole Foods Market had this available last summer fresh made and I just couldn't get enough.
4 cups chopped pineapple
4 cups peeled, chopped cucumber
3 tablespoons minced jalapeño
3 tablespoons thinly sliced scallions, mostly white part
1 tablespoon lime juice
1 cup fresh pineapple juice
1 to 2 teaspoons sea salt
1⁄2 cup loosely packed cilantro leaves
3 tablespoons avocado oil or extra-virgin olive oil
1⁄2 cup finely chopped raw macadamia nuts
In a blender, process 3 cups each of pineapple and cucumber, 2 tablespoons jalapeño, 2 tablespoons scallion, lime juice, pineapple juice, and salt at high speed until smooth. Taste and correct seasoning (because the sweetness of pineapples varies), and add jalapeño and salt to taste.
Add the remaining pineapple and cucumber, the cilantro, and 1 1⁄2 tablespoons of avocado oil. Pulse the blender quickly a few times—the gazpacho should remain chunky. (Depending on the size of the blender jar, this may have to be done in two batches.) Stir in the macadamia nuts. Divide the gazpacho among serving bowls, drizzle with remaining avocado oil, and sprinkle with remaining jalapeño and scallions.