When you hear the word pineapple, do you think of cooling, tropical summer drinks? Well, I do! Pineapples add a great tropical flavor to your NutriBlast. They are an excellent source of vitamins and fiber and have special anti-inflammatory properties.
Fun fact: Pineapples were first discovered by Christopher Columbus. They are enjoyed all over the world for their juicy taste and sweet aroma. Although the flesh of the fruit is most commonly consumed, the core of the pineapple contains valuable vitamins and fiber, as well. The core is actually packed with anti-inflammatory enzymes called bromelain and can be easily added to any NutriBlast for a wonderful NutriBonus.
Pineapple Mango Orange Blast
- 1 cup pineapple
- 1 orange
- ½ cup of frozen mango
- large handful of spinach
- ¼ raw pumpkin seeds
- 3-4 ice cubes
- Water to line
Add all ingredients to your Tall NutriBullet Cup and extract.
Enjoy this refreshing tropical drink on a hot summer day relaxing by the pool. Let it take you away to a bit of tropical paradise. If you’re over 21, this is a fabulous drink to enjoy with a splash of rum. Enjoy responsibly!
I used to eat a lot of salad with a lot of salad dressing. I started buying salad dressing in bulk just to make sure I never ran out of it. I didn’t even realize that I had so many bottles until recently; there were bottles in the fridge, in the kitchen cabinets, on the pantry shelves, and even in the fridge at work and in my desk drawer at the office. Did I really need this much salad dressing? Does anyone?
After I started using my NutriBullet, I took a little break from salad. I finally noticed the bottles of salad dressing because they were taking up so much room in the fridge. When I’d move things things back and forth, the bottles of salad dressing danced around like musical chairs.
I checked the nutrition label on one of the bottles and was far from impressed. One of my favorite bottles of salad dressing had a long list of ingredients that I couldn’t pronounce. Even the pre-made dressing mix had a lot of additives in it. There were only four things that I recognized: buttermilk, garlic, onion, and parsley. Everything else could have been written in a different language because I didn’t understand any of it.
I realized that I didn’t want to go as far as eating healthy, delicious salads and then adding that stuff on top of them anymore. It didn’t matter if I had four bottles or forty; I wasn’t going to be using them anymore. I decided to start making my own dressing.
It wasn’t hard to find the ingredients because most of them were already in my house: yogurt, oranges, vinegar, lemons, garlic, mustard seed, nut butters, and a variety of seasonings.
One day, I took the slices of a juicy orange and placed them in the NutriBullet. Then, I added some peanut butter, vinegar, fresh parsley and minced garlic. Ten seconds later, I had a freshly made salad dressing. Another day, I took some plain yogurt, apple cider vinegar, fresh parmesan cheese, and fresh herbs and it made an entirely different but equally delicious dressing.
Since then, I’ve never looked back.
What’s the first thing that comes to mind when hear the word “oats”? Is it breakfast oatmeal? Or a healthier version of flour to bake yummy treats? Usually, oatmeal is the first thing that comes to mind. Well, after this recipe, it won’t be! Oat flour is just a fancy name for ground oats. The health benefits of eating oats are very well known; not only do they stabilize blood sugar, they promote weight loss and can help lower cholesterol. Also, the antioxidants in oats help reduce the risk of cardiovascular disease.
Did you know oat flour can easily be substituted for white flour? It’s only 120 calories per one-third cup and it’s gluten free. It’s a lot more nutritional than white flour, which is processed and bleached, and adds a sweet, nutty flavor to baked goods. Please note, since oat flour does not contain gluten, baked goods will not rise as much, may be more dense or not hold together as well. However, the added benefits oats have to give outweigh the minor inconveniences. It’s best to mix oat flour with another flour or gluten so it will hold together.
If you want to make your own oat flour, it’s very easy and inexpensive. All you have to do is add oats to the NutriBullet and extract. The whole process takes less than ten seconds! Unused oat flour can be conveniently stored in a sealed container in the freezer for up to six months.
Here is a terrific brownie recipe to try out your very own oat flour! This recipe is for true chocolate lovers!
Prep time: 15 minutes
Cook time: 30 minutes
Oat Flour Brownies
- ¾ cup oat flour
- ¼ tsp. salt
- 2 T unsweetened cacao powder
- ½ tsp. baking powder
- ¾ cup sugar
- 3 eggs
- 1tsp. vanilla
- ½ cup butter
- 1 cup semisweet chocolate chips – divided in ½
- ¼ cup water
- 1 tsp. instant coffee granules – optional
- Preheat oven to 350º F.
- Mix together oat flour, salt, cocao powder and baking powder and set aside.
- In a separate bowl, melt ½ cup of chocolate chips with butter in the microwave. Let cool.
- Beat in eggs, sugar, vanilla, water and instant coffee granules.
- Add dry ingredients and mix completely.
- Pour into a greased 8”x8” baking pan. Sprinkle with remaining chocolate chips. Gently press into batter.
- Bake for 30 minutes. Let cool completely before cutting.
Raw'kin Snack of the Week
This delicious recipe from the Queen of Quinoa is absolutely simple to make and easy to carry around – meaning you have a healthy, raw, vegan snack to carry around with you everywhere you go. You’ll need a dehydrator; an essential tool in any vegan’s repertoire. Don’t have one? Try our Apple and Blueberry Spiced Pie NutriBlast recipe here.
According to Alyssa, Queen of Quinoa herself, these chips are sweet, cinnamony and totally delicious, so make them today! Click here for the recipe!
Summer is synonymous with light fare – but thatt doesn’t mean you can’t enjoy some sweet treats! This raw, vegan chocolate pie is heavenly and the best thing about it is that you don’t have to slave in the kitchen for hours to make it!
- 1 cup unsweetened shredded coconut
- 1/2 cup almonds
- 1/2 cup walnuts
- 8 pre-soaked pitted dates
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon agave nectar
- 3 tablespoon cocoa
- Place all raw pie crust ingredients in the NutriBullet, with the grinding blade and pulse/blend until well processed, but still slightly mealy/chunky.
- Spray an 8 inch pie plate with a healthy cooking oil and press mixture down evenly into the pie plate to create the crust. Refrigerate until ready to fill.
- 2 large, ripe, pitted and peeled avocados
- 6 tablespoons cacao powder
- 2/3 cup agave nectar
- 1 teaspoon sea salt
- 4 teaspoons vanilla extract
- 1 teaspoon espresso powder, optional (but it brings out the flavor of the cocoa and adds great flavor depth!)
- Coconut milk (add small amounts incrementally as you blend to reach desired consistency. It should be more of a thick pudding rather than a thin mousse)
- Sliced fresh strawberries
- Vegan whipped cream
- Blend all filling ingredients in your NutriBullet, with regular juice blade, until very smooth but not juicy, only adding coconut milk in teaspoon amounts until you reach desired consistency.
- Pour into prepared pie crust, using a spatula to smooth and even it out. Place in the refrigerator for at least an hour.
- Slice, top with sliced strawberries and vegan whipped cream and enjoy!
By Carolyn Scott-Hamilton from www.HealthyVoyager.com