Jan
15
10

Turmeric Blast

I really enjoy and look forward to my morning Blast, but lately, I’ve been searching for a new flavor. I usually do something with berries, but, as they say, variety is the “spice” of life! That was it, I needed spice! Turmeric gave me the variety I needed.

Though I’ve been cooking with Turmeric for years, I only recently started adding it to my Blasts.

Turmeric is a super spice and has been around for over 2,500 years. While commonly used medicinally for decades, this spice as an herbal medicine has only recently caught on in the modern world. Curcumin is the active compound in turmeric and is responsible for much of its health-promoting properties.

Here are some of the properties that make slipping a little Turmeric into your Blast such a great idea:

  • Anti-inflammatory
  • Known to relieve pain
  • Helps promote wound healing
  • Full of antioxidants
  • Great for detoxing

And there’s so much more! Try it today; it’ll add new flavors to your world and heal you from the inside, out!

turmeric-blast

Tropical Turmeric Blast
Ingredients
  • 1 frozen banana
  • ½ fresh or frozen mango
  • ½ cup fresh or frozen pineapple
  • ½ teaspoon turmeric
  • ½ teaspoon ginger
  • ½ teaspoon cinnamon
  • ½ cup on non-fat, plain Greek yogurt
  • dash of honey – optional
  • coconut water to max line
Directions
  1. Add all ingredients to the tall NutriBullet cup and extract until smooth.

Turmeric has a slightly bitter flavor; I recommend starting with ¼ teaspoon and work your way up to a ½ teaspoon. Also, try Blasting it with sweeter fruits. Once you start using turmeric on a regular basis, it’s fun to find new recipes that incorporate this magical spice!

Enjoy!

Kim Pontius

 

If you think celery is just an accompaniment or only belongs on veggie platters, think again!

This crunchy vegetable has been around for thousands of years and dates back to ancient Rome. Celery is full of nutritional benefits and healing properties, as well. Medicinal uses date back to the ninth century. Adding just one stalk to your morning Blast can provide your body with a great nutritional boost.

One stalk of celery has only two calories and a ton of fiber. It’s often called the “negative calorie food,” because you burn more calories eating it. Plus, it’s a terrific diuretic and helps flush out the excess fluid from the body. For this reason, it fabulous diet aid. In addition, it has super anti-inflammatory properties that help reduce swelling and pain around the joints.

If you are not a fan of green NutriBlasts because of the overpowering flavor of veggies, this is the drink for you! This Blast is a bunch of greens disguised in a haven of fruit. This celery-infused beverage is super easy and will add a little boost to your morning breakfast. However, please remember celery has a distinct flavor and can over power a drink, especially if you are not used to it. Start with a half stalk; you can always add more. I like to use sweet fruit and mild greens like the ones in this recipe to help balance and mask the flavor of celery.

Fresh celery smoothie juice

Celery Grape Pineapple Blast
Ingredients
  • 1 frozen banana
  • ½ cup red grapes
  • ½ cup fresh or frozen pineapple
  • ½ – 1 stalk of celery
  • large handful of spinach
  • ¼ cup raw almonds
  • Unsweetened vanilla almond milk to MAX line
Directions
  1. Add all ingredients to the tall NutriBullet cup and extract until smooth.

This is one of my favorite green NutriBlasts. I loosely measure all my ingredients, so please feel free to add or subtract. You can also use coconut water in place of the almond milk.

-Kim Pontius

 

I love to cook, but do not love spending an hour making dinner. So recently, I purchased the NutriBullet Rx to simplify the process of making a healthy meal. The idea behind the souper part of the Rx is actually pretty outstanding. You throw in some fresh ingredients and, a few minutes later, you have soup! I’m still experimenting with recipes and have tried a few in the cookbook, as well, and so far, so good!

Since I need to maintain a low sodium diet, sometimes flavor is hard to achieve. I’ve learned which ingredients add the most flavors and have become quite a fan of roasting and sautéing with garlic and onions. The recipe I’m sharing now can be adjusted to meet your desired flavor in a number of ways. I used low-sodium chicken stock, but you can use full-flavor stock, salt, and other spices to flavor your dish according to your taste preferences.

A filling and balanced meal is perfection, so I usually add brown rice and some cut up roasted chicken to my soup and have a small salad on the side. This leaves me feeling very satisfied without a grain of guilt.

CAM01015

Red Pepper and Tomato Soup with Chicken
Ingredients
  • 3 tomatoes
  • 1 red pepper
  • 1 green pepper
  • ½ onion
  • 2 cloves of garlic
  • 2 cups of low-sodium chicken stock
  • 1 teaspoon of the Superfood boost for soup
  • Olive oil
Instructions
  1. Sauté tomatoes, red and green peppers, onion and garlic in the olive oil until flavorful and soft. Cool to room temperature.
  2. Place all ingredients in the RX and 7 minutes later you will have an antioxidant rich soup.

You may serve alone or can add pretty much any protein to make it a complete meal.

**Note: Before I placed my ingredients in the Rx, I did sauté them first and cooled them off to room temperature in the refrigerator. You may choose to place them raw in the RX.

-Shari Pack

Happy 2015 to one and all!

Another year down and I hope everyone had a wonderful holiday season. But thank goodness it’s over! Like me, you probably made a multitude of resolutions and now it’s time to put them to the test. Without a doubt, some of these resolutions included being a tad bit healthier.

Just in case you had too much holiday cheer, it’s nice to know detoxing has never tasted so good. Skip the pancakes and heavy foods for breakfast and go straight for the NutriBlast! Feel your body revive and lighten up back to it’s pre-holiday energy and vigor. Here’s a good NutriBlast for those of us who may have overindulged this holiday season.

green-blast3

New Year’s Detox Blast
Ingredients
  • 1 frozen banana
  • 1 cup frozen mixed berries
  • 1 Tbsp almond butter
  • 2 Tbsp ground flax seed
  • 1 scoop vegan SuperFood Protein Boost
  • big handful of spinach or other mixed greens
  • vanilla almond milk to MAX line
 Directions
  1. Add all ingredients to the tall NutriBullet cup and extract until smooth.

Just in case you had a few too many glasses of champagne, enjoy this Blast and feel the residual New Year’s cheer detox from your body. The banana is high in potassium and helps with hangovers. The berries are high in antioxidants and fiber. Plus, don’t forget all the protein and green veggies. This is a healthy combination that will benefit your body and your spirit.

Happy New Year!

Kim Pontius

Holiday season is upon us. We get to partake in fancy parties with extravagant and cozy foods that make the season special. When I get the chance to host a holiday dinner, I love to include decadent spaghetti dishes and different types of lasagnas. Being part Italian, I have a passion for pastas and breads. But those pasta dinners would be lonely without my favorite homemade cheesy garlic bread that just happens to be so easy to make.

This recipe is courtesy of my friend Paula Deen. However, I did preform a recipe makeover on it, so it’s a little healthier than before. You can eat a couple of slices without it clogging your arteries. With every bite, you will enjoy a combination of crunchy, soft cheesy French bread.

gralicbread

Cheesy Garlic Bread
Ingredients
  • One loaf of French bread, sliced horizontally
  • 1/3 cup of softened butter
  • ¼ cup light mayonnaise, or Vegenaise
  • 2 – 3 cloves of minced garlic
  • ½ cup of grated parmesan cheese
  • ½ cup of shredded mozzarella or 3 cheese Colby Jack blend
  • 2 tablespoons of fresh chopped Italian parsley
Directions
  1. Preheat oven at 400º Fahrenheit.
  2. Line a cookie sheet with parchment paper or silpat.
  3. In the short NutriBullet cup, add butter, mayonnaise or Vegenaise, and garlic and extract until well mixed, about 30 seconds.
  4. Scrape into a bowl and add both cheeses and parsley and mix well.
  5. Spread evenly over both sides of both pieces of bread.
  6. Bake for 15 – 20 minutes or until the tops start to brown.
  7. Let rest for a couple of minutes before cutting into slices and serving.

 

Everyone in my family loves this bread. It’s the perfect accompaniment for the celebratory meals. You’ll get plenty of oohs and ahhs when you pull this warm, cheesy bread from the oven. Please feel free to use different types of cheese. It’s wonderful with Asiago, too.

Enjoy!

Kim Pontius