I agree with chi83, you're going to love the Vitamix. It has completely changed the way my family approaches eating fruits and vegetables. For example, when I make ice cream now I always add a few servings of spinach, yellow squash, zucchini, carrots and red or green cabbage. I learned that those particular vegetables can be added to any fruit preparation without any noticeable difference in taste. I have also started using parts of fruits I never tried before. Adding whole strawberries, hull and leaves included, adds chlorophyll to our diet with no noticeable flavor difference. Cantaloupe and watermelon seeds are liquidized in the machine and you would not believe how much nutrition they offer. You can add the pineapple core to your smoothies and benefit from the bromelain. Instead of buying grape seed extract just buy whole grapes and process with the stem and seeds. Keep the pith on oranges and lemons when you blend and you will load up on flavonoids and phytochemicals. I love to be able to get nutrition from food instead of buying a bunch of supplements. Ok I think I gushed too long but if you would like to learn more come join the Vitamix Yahoo Group. It has over 1100 members and plenty of great tips, recipes and advice. I can't post the link but google VitamixEnthusiasts

Tofu, the conventional soy stuff, has the ability to taste like whatever it is soaked in. Usually that is something meaty and savory. But why not try a sweet version? Ideas - wholly untried, the diametric opposite of tried and true - that come to mind: Slice the tofu 1/2" thick, soak or simmer in chocolate sauce, and make a cake. Even soak half the layers in melted dark chocolate, half in melted white chocolate, to make a prettier cake. Or a chessboard? I'd guess the melted chocolate or sauce would have to be diluted (with evaporated milk?) to penetrate the tofu. Cube 1" and cook in fruit purée - like blueberries. Then do something to give them a fun texture. Batter and deep fry, perhaps.

SPROUTED LENTILS - TRY THIS SALAD Great source of protein!!! 4 cups Sprouted Lentils (easy - soak 1 cup lentils 8 hrs, drain, rinse 2-3 days) Minced Garlic Finely Shredded Cabbage - organic of course Ripe Avocado (great fuel) Dressing - Blend: 1 c Water 1 tsp Dill Weed 2 T Olive Oil 2â³ Ginger Root (cut in pieces) dash red chili powder pinch Sea or Earth Salt Squeeze Lemon or Lime Juice Pour over salad. Make Nori Roll-ups! YouâÂÂll feel like you got needed nutrients! Taylor to what resonates with your body & your particular metabolic differentials - we are all individuals and must heed our bodyâÂÂs needs. Often when we think the body needs more protein it really is asking for fat for fuel (avocado, olive oil, coconut, almonds, hemp seed). More vegetarian Recipes here;

I'd have to ask how are you going to use it, and how often? As well as what other sources for protein do you already have in your diet? Most people actually consume more protein than what they need, and additional protein (unless you are into weight-lifting and extreme sports) can have some negative aspects from over-consumption of protein. I use unflavored whey protein isolate in some my gluten-free recipes as a substitute for high-glycemic flours/starches, but I don't use a lot of protein powders of any kind because they are highly inflammatory - whether whey, rice, soy, etc. According to a certified sports food coach I know, he doesn't encourage the use of a lot of protein powders. Often a sports fanatic will include large amounts of protein powder in their diets and will think muscular inflammation is from their workouts, while it can actually be from the protein powder (as well as lean, boneless, muscle meat they also eat in abundance). The reason I use unflavored whey protein isolate --- it's the short ingredients list: 100% whey protein isolate and lecithin. PLUS, it's high on the Biological Value Chart (which is the measure of a protein's ability to be used by the body). Whey protein powder is 100-159, eggs - 100, milk - 91, beef - 80, chicken - 79, beans - 49. So if you are needing to consume high amounts of protein (after surgery, as an example) then choose a type of protein that is high on the BV Chart. As an aside - I mentioned above how lean, boneless, muscle meat is inflammatory unless you also balance it with gelatin (which is collagen -- either naturally occurring gelatin found in bone-in meat, or in homemade bone broth, or dry unflavored gelatin). For this reason I make pan sauces with bone broth when serving lean boneless meat, or will start the meal with a cup of bone broth because the gelatin (collagen) in it balances the inflammatory protein makeup of muscle meat. I also make "healthy" gelatin desserts with dry unflavored gelatin or I'll add Collagen Hydrolystate (which is gelatin that doesn't gel) to cold/hot beverages for some pure protein that is quickly absorbed by the body. There are many health benefits from consuming bone broth and unflavored gelation. -Grainlady