The statement of the Messenger صلى الله عليه وسلم:
وَفَرِّقُوا بَيْنَهُمْ فِي الْمَضَاجِعِ
And separate them in the bed.
O Shaykh is this hadith general?
Shaykh Uthaymeen: What do you mean by general?
Questioner: Meaning it includes everyone, such as brothers in faith who are not related, and other than them?
Shaykh Uthaymeen: Yes, meaning between the sons and the daughters, and between the daughters and the daughters, and between the sons and the sons. They are separated in the beds; because evil is feared once they reached ten years of age; evil is feared.
Questioner: Is it permissible for adults over twenty to lie under the same cover and in one bed?
Shaykh Uthaymeen: Adults over twenty years old are not to sleep in one bed together. The danger upon them is severe; because the sleeping person may not sense anything.
Indulge your inner chef with the versatility of the Vitamix 5200 Deluxe – Complete Kitchen package. With three containers, two cookbooks, durable spatulas, and flexible cutting boards, you'll be prepared with everything you need to conveniently make entire meals with your Vitamix blender.
64-ounce and 32-ounce containers for smoothies, hot soups, and frozen desserts.
32-ounce Dry Grains container for grinding fresh, whole-grain flour and simulating the kneading process.
Also includes 2 cookbooks, durable kitchen spatulas, and flexible cutting boards.
Your machine is designed and built for outstanding performance and unsurpassed durability. When purchasing a Vitamix, you'll enjoy:
Easy-to-use equipment paired with extreme versatility
The ability to chop, cream, blend, cook, grind, knead, churn, and more, with one machine
Quick and easy self-cleaning with a drop of dish soap and warm water; just run on High for 30 seconds
7-year full warranty
Ongoing recipe ideas and community support
Special offer for current owners: Trade in your current Vitamix toward an upgrade! Learn more
In the Box:
The Vitamix 32-ounce container is designed to pulverize whole foods for smaller quantities of smoothies, hot soups, and frozen desserts, and fits easily under most kitchen cabinets.
The Vitamix 32-ounce Dry Grains container is designed for efficient processing of dry grains into flour and preparing dough for the oven.
The Whole Grains cookbook includes recipes for use with your 32-ounce Dry Grains container, such as fresh baked goods and whole-grain breads and cereals.
The Whole Food Recipes cookbook is a full-color, hard-bound, 3-ring style book with easel-back convenience and hundreds of recipes.
Getting Started is a guide to all the basic Vitamix processes in a step-by-step format.
Let’s Get Started is a tutorial DVD illustrating all the basics covered in your Getting Started guide.
The Tamper and Mini-Tamper are included to help you process thick mixtures like peanut butter and frozen desserts. The Tamper fits securely into the 64-ounce container, while the Mini-Tamperfits into the 32-ounce and 48-ounce containers. Both have a special collar and tapered design to prevent them from hitting the blades.
4 flexible cutting boards perfect for preparing your ingredients.
Customized 3-piece spatula set designed to maneuver perfectly around the Vitamix blades.
Surprisingly, I’ve never been a huge fan of avocados.
Yes, avocados are incredibly healthy. They provide essential nutrients, including fiber, folic acid, potassium, vitamin E and B-vitamins. Not to mention their abundance of heart-healthy fats, which may help lower cholesterol and aid in the absorption of certain vitamins and minerals in our bodies.
The only problem is that their taste and texture have always been a little off-putting to me. (I didn’t even grow to like guacamole until I was well into college!)
Free of nuts, dairy and oils, this pesto sauce can be enjoyed quite liberally over your favorite noodles and veggies. A ripe avocado lends its smooth and creamy texture to this rich sauce, completed with fresh basil, garlic and lemon juice.
The result is a light, but decadent-tasting dish–> one that is ready in less than 10 minutes!
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Avocado Pesto Sauce (Nut-Free, Vegan) serves 1
Ingredients:
1 ripe avocado 1/2 cup fresh basil, tightly packed 1 1/2 Tablespoons fresh lemon juice (about 1 lemon) 1/2 teaspoon minced garlic 1/4 teaspoon sea salt, or more to taste
Directions:
To get started, add the fresh basil, lemon juice and garlic into a mini food processor, and process until the basil is broken down a bit.
Add the flesh of the ripe avocado, and the 1/4 teaspoon of salt, and process again until smooth and creamy, stopping to scrape down the sides, as necessary.
Taste the pesto, and adjust seasonings, if necessary.
Serve over your favorite pasta and/or veggies, and enjoy!
Free of nuts, dairy and oils, this pesto sauce can be enjoyed quite liberally over your favorite noodles and veggies. A ripe avocado lends its smooth and creamy texture to this rich sauce, and is complimented with fresh basil, garlic and lemon juice. The result is a light, but decadent-tasting dish–> one that is ready in less than 10 minutes!
Ingredients
1 ripe avocado
½ cup fresh basil, tightly packed
1½ Tablespoons fresh lemon juice (about 1 lemon)
½ teaspoon minced garlic
¼ teaspoon sea salt, or more to taste
Instructions
To get started, add the fresh basil, lemon juice and garlic into a mini food processor, and process until the basil is broken down a bit.
Add the flesh of the ripe avocado, and the ¼ teaspoon of salt, and process again until smooth and creamy, stopping to scrape down the sides, as necessary.
Taste the pesto, and adjust seasonings, if necessary.
Serve over your favorite pasta and veggies, and enjoy!
We all know how much I love my dark chocolate, but sometimes even my sweet tooth gets a little adventurous.
This creamy, almond butter-based fudge is raw, naturally sweetened with a touch of honey, and has an incredibly buttery flavor… without using a drop of actual butter. The secret? Coconut oil and sea salt! Please, don’t be tempted to omit these very important ingredients. The coconut oil is what makes this fudge hold together!
In fact, that maybe the only problem with this fudge… it won’t last long at room temperature. It’s one of those treats that melts in your mouth, and in your hand.
Not much of a problem for me, as it tends to go directly from the freezer to my mouth, but it may not be the type of fudge you want to bring to a potluck.
It’s really not the type of fudge you’ll want to share, period. It’s too good!
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Creamy Almond Butter Freezer Fudge makes about 20 1″ squares
Ingredients:
1 cup raw creamy almond butter (unsalted) 1/4 cup coconut oil, softened 1 1/2 Tablespoons raw honey* 1/2 teaspoon fine sea salt
*For a sugar-free option, just use a few drops of liquid stevia instead.
Directions:
This recipe couldn’t be easier. Simply mix all the ingredients together in a bowl, until smooth and creamy.
Tip: It helps if everything is at room temperature, to keep the coconut oil soft!
Transfer the mixture to a square baking dish, or container, lined with plastic wrap, then smooth with a spatula, and freeze until solid. (about an hour)
Remove the fudge by lifting the plastic wrap out of the pan, then cut into squares. (the weird edges make perfect taste-testing pieces!)
Return the fudge to a sealed container, and store in the freezer until ready to eat!
After tasting this, I think you’ll agree–> traditional fudge is so overrated.
This creamy, almond butter-based fudge is raw, naturally sweetened with a touch of honey, and has an incredibly buttery flavor!
Ingredients
1 cup raw creamy almond butter (unsalted)
¼ cup coconut oil, softened
1½ Tablespoons raw honey
½ teaspoon fine sea salt
Instructions
Simply mix all the ingredients together in a bowl, until smooth and creamy. (note: It helps if everything is at room temperature, to keep the coconut oil soft!)
Transfer the mixture to a square baking dish, lined with plastic wrap, then smooth with a spatula, and freeze until solid, about an hour.
Remove the fudge by lifting the plastic wrap out of the pan, then cut into squares.
Return the fudge squares to a sealed container, and store in the freezer until ready to eat!
Notes
Please, don’t be tempted to reduce the amount of coconut oil in this recipe– it’s what makes this fudge hold together! Also, be sure to serve chilled, as the fudge will melt if left at room temperature for too long.
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Reader Feedback: What’s your favorite non-chocolate dessert?
This dressing is the result of a recent take-out dilemma.
Our out-of-town guests were debating over several take-out options for a lazy dinner at home, when one of our friends decided she was ultimately craving a salad. Specifically, the type from a Japanese restaurant. We have yet to find a suitable delivery option in that department, so I offered to try my hand at making the carrot ginger dressing she was craving. Luckily, it was a success!
This tasty combination of carrots and ginger is hard to beat, and tastes surprisingly authentic, even without the traditional soy-based ingredients, like miso and soy sauce. (Which I didn’t happen to have on hand at the time.) If you’re anything like me, you might already have all of these ingredients in your kitchen and can enjoy this salad dressing tonight! I hope you enjoy it as much as we have.
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Japanese Restaurant-Style Carrot Ginger Dressing makes about 1 1/2 cups
1 cup shredded carrots (about 2 medium carrots) 2 tablespoons fresh chopped ginger 1/2 cup chopped onion 3 tablespoons raw coconut vinegar 2 tablespoons raw honey 1 tablespoon toasted sesame oil 1/2 cup extra-virgin olive oil 2 tablespoons water 3/4 teaspoon salt
Directions:
Combine all of the ingredients in a blender, and blend until completely smooth. (If using a high-powered blender like the Vitamix, there’s no need to shred the carrots beforehand!)
Like most dressings, the flavor gets better over time, so I recommend chilling it in the fridge for an hour or two before serving. Store leftovers in a sealed glass jar in the fridge for up to 4 days.
A sweet and spicy dressing similar to the popular dressing served at Japanese restaurants.
Ingredients
1 cup shredded carrots (about 2 medium carrots)
2 tablespoons fresh chopped ginger
½ cup chopped onion
3 tablespoons raw coconut vinegar
2 tablespoons raw honey
1 tablespoon toasted sesame oil
½ cup extra-virgin olive oil
2 tablespoons water
¾ teaspoon salt
Instructions
Combine all of the ingredients in a blender, and blend until completely smooth. (If using a high-powered blender like the Vitamix, there’s no need to shred the carrots beforehand!)
Like most dressings, the flavor gets better over time, so I recommend chilling it in the fridge for an hour or two before serving. Store leftovers in a sealed glass jar in the fridge for up to 4 days.
The great thing about making salad dressings is that they are highly adaptable to suit your personal taste. I happen to love ginger, and the spicy kick that it adds to this dressing, but if you prefer a more mild flavor, you can always start off with less, then add more to taste. The same goes with any other ingredient! Since there’s no cooking or baking involved, you can always keep adding and adjusting the ingredients until the dressing tastes “just right” for you.
Hope you enjoy!
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Reader Feedback: Are you a fan of ginger-flavored dressings? I could drink this stuff with a spoon!
January is the perfect month for hot chocolate! It’s so nice to come in from the cold and relax with a nice warm cup of hot chocolate by the fire. We just got 6 inches of snow in New England, so I was out enjoying it and doing some cross country skiing. When I was done, I was thinking how nice it’s going to be to go inside and make a cup of delicious healthy hot chocolate!
This hot chocolate is a lot better than the instant packets for hot chocolate. The instant hot chocolate, that you buy in the store, typically contains artificial flavors, carrageenan, artificial sweeteners, and it also may contain corn syrup. I checked the label of one major brand and it contained the artificial sweeteners, sucralose and acesulfame potassium, which may be carcinogenic.
What’s Wrong with Artificial Sweeteners in Instant Cocoa?
According to Dr. Mercola, artificial sweeteners can “wreak havoc on your body”. He cited one recent study that found individuals consuming sucralose, experienced adverse health effects, specifically: a 50% reduction of good bacteria in the intestines, increased intestinal pH level, and an increase in intestinal p-glycoprotein, which affects some medications. Another study which is pending, linked the consumption of sucralose to leukemia in mice. Due to the health concerns regarding sucralose, the Center for Science in the Public Interest (CSPI) changed the safety rating of this ingredient from “safe” to “caution”. The other common sweetener, acesulfame potassium contains methylene chloride, a known carcinogen. This has been linked to causing headaches, nausea, and detrimental effects on the liver and kidneys (1). For these reasons, we should try to avoid artificial sweeteners as much as we can.
How to Make Healthy Hot Chocolate
For this recipe, I used organic raw honey as a natural sweetener. Raw honey has numerous health benefits such as, antiviral and antibacterial properties. It also aids in boosting the immune system! You can make this recipe using 100% organic ingredients. To make this healthy hot chocolate, you can use raw cacao or cocoa powder. I used raw cacao because it has more health benefits, is not as processed and contains a higher amount of antioxidants. For the milk, I used almond milk, but any kind should work just fine, such as coconut milk or raw milk.
How Does this Healthy Hot Chocolate Taste?
This is the most delicious hot chocolate…so yummy! I tend to make my hot chocolate not super chocolaty, but you can add more cacao/cocoa powder to your taste.
Ingredients:
1 cup milk (almond, coconut, raw, or any kind)
3/4 tablespoon raw cacao powder or cocoa powder (see it here)
1. Pour the milk into a sauce pan and heat on low to medium heat. You want to heat it, but don’t let it boil. 2. Once the milk is heated, add the honey and raw cacao to the pan. 3. Stir until it is thoroughly mixed and then remove from heat. 4. Pour into mug and enjoy!
