A Blast from the Past!

The questions I get asked the most are usually about recipes. How do I create recipes so easily? Well, it is very easy – I just combine my love for food with a bit of creativity!

Sometimes I look to the past for a new recipe. A picture, an aroma, a flavor, or an event with family and friends could easily inspire a new recipe. I recently thumbed through some old Christmas magazines and when I saw pictures of eggnog, it brought back some great Christmas memories. Though I don’t drink it anymore, I still like the flavor. So one day, I made an eggnog NutriBlast with vanilla almond milk, frozen banana, cinnamon and a dash of vanilla extract. Just playing around in the kitchen resulted in a pretty good replica of this classic Christmas drink.

I had another flash from the past when I remembered an outing with friends – and the lovely strawberry daiquiri I ordered. One hot summer day, I tried to make this popular drink with the NutriBullet with frozen strawberries, lemon and lime juice and a few ice cubes. It hit the spot.

I don’t drink orange juice often, but every now and then I like a cold glass of OJ. Instead of buying it, I peel a juicy, sweet orange or tangerine, add a few carrot chunks and Blast. A natural energy drink that is great as a workout pick me up.

Then, there is the classic chocolate shake. After buying my NutriBullet, making a good chocolate shake was one of my first goals. I started using chocolate syrup, but soon replaced that with some cacao powder, a few walnuts, a little peanut butter, a dash of cinnamon, some almond milk, and just a drop of raw honey. I had a great chocolate shake that I could drink anywhere.

My mom and grandmother have prepared great tasting soups, but I have never been successful in getting those recipes down right. I am starting a soup recipe collection, though, and I am really enjoying this tasty project.

Using inspirations from the past really works for me. How do you come up with great new recipes?

Delores McCarter

NB Testimoinal


Aloe Vera Water

Have you heard of aloe water? It’s become a popular drink and most markets carry it right next to the coconut waters. It comes in some great fruit-infused flavors like blueberry, pineapple and my favorite, coconut. It’s a wonderful alternative to sugary sodas or store-bought juice drinks. It’s a great way to quench your thirst naturally; think of it as nature’s own version of Gatorade!

Aloe water is a wonderful wholesome detox aid.  It provides a rich cocktail of vitamins and minerals to help our bodies eliminate our daily stress, all while naturally balancing our electrolytes. It also promotes healthy digestion by improving the bowels and increasing protein absorption. Be sure to look for aloe water that does not contain any artificial ingredients or sweeteners.

Aloe water is a fabulous addition to any NutriBlast; use it in place of your liquid the next chance you get! Here’s a great summer citrus favorite to help get you acquainted with aloe water.

Citrus Blast

Citrus Aloe Water Blast

  • 1 handful of spinach
  • 1 banana
  • 1 orange peeled and sectioned
  • ½ lemon peeled and sectioned
  • ½ cup Greek yogurt
  • 1 Tablespoon of honey or agave
  • Aloe water to line
  • 3 ice cubes

Add all ingredients to  your NutriBullet Tall Cup and extract until smooth.

Research has shown adding foods to our daily diets that have naturally occurring vitamins are better than taking any manufactured supplement. That’s how our bodies absorb the nutrients in Aloe water more easily and utilize them more effectively.


Kim Pontius

Raw'kin Snack of the Week

Nothing says summer like ice cream and watermelon! Well, now we bring you the best of both worlds with this amazing raw, vegan and gluten-free watermelon ice cream from Nutritionist in the Kitch!

Just a few simple ingredients, a quick whirl in your NutriBullet and some time in the freezer and you’ve got creamy, coconutty, fresh and cool watermelon ice cream that’s not only a fun dessert, but a dessert packed with vitamins and good-for-you nutrients.

Thanks to Christal of  Nutritionist in the Kitch for the amazing recipe!



Vegetable Blast

We all know mornings are probably the most hectic time of day in a household, especially mine. Trying to get everyone up and out the door on time is like an act of God. It’s just as important, though, to make sure my family eats a good breakfast at the start of their day. And recently, I have been trying to go greener on the morning Blast. It’s a great way to sneak vegetables into their diet without them ever knowing!

Adding raw veggies into a blended drink helps break them down so the vitamins are more easily absorbed by the body and the fiber is easier to digest. Is it possible to eat too many veggies? Probably not. It’s hard to imagine a doctor telling someone, “You are eating WAY TOO MANY vegetables.” Remember the food pyramid suggest having 3 to 5 servings a day.  When you add several vegetables to a Blast, you’re close to achieving your daily requirement.

Here’s an enjoyable vegetable you can have any morning for breakfast – it’s my version of a V8.  Please feel free to tweak the ingredients to your own taste.

Vegetable blast

Vegetable Blast

  • ½ – 1 beet, scrubbed and cubed
  • 1 medium carrot, chopped, or small handful of baby carrots
  • ½ cucumber with skin, chopped
  • handful of spinach
  • 1 small tomato, chopped
  • 1 tablespoon of fresh squeezed lemon juice
  • small handful of pumpkin seeds, raw
  • 1 tablespoon of honey, optional
  • 2 – 3 ice cubes
  • water to the line

Add all ingredients to your NutriBullet Tall Cup and extract.

Need more reasons for adding veggies? Studies have shown eating a diet rich in vegetables improves overall health. It’s been shown that consuming veggies reduces the risk of stroke, heart disease, type 2 diabetes, cancer and bone loss. Wait, there’s more! Vegetables are low in calories and fat, but high in water and fiber. This makes them a great addition for those looking to lose weight.


Kim Pontius

Raw'kin Snack of the Week

Okay, so this is less of a snack and more of a dessert. Although, if you use the mini-cupcake tins as suggested, they’re perfectly snack-sized and, therefore, totally qualify as a snack.

Raw and vegan, these amazing tarts by Abby at The Frosted Vegan are definitely worth trying. A quick spin in the NutriBullet and you’ll have the crust and filling all ready to go – and you probably already have the ingredients in your pantry!

Let us know how they turn out!