I love trying new things with my NutriBullet. I’ve made great tasting pureed soups, sauces, faux ice cream and even some candy bars! My latest adventure is making homemade salad dressing. I made a few salad dressings last summer and now that we’re into salad season again, I want to increase my recipe collection.
I am slowly getting away from buying bottled salad dressing; making your own at home is a unique art form. It gives me a chance to flex my culinary muscles.
Recently, I made a roasted pepper dressing out of small, assorted sweet peppers. After washing them and slicing them in half, I basted them lightly in coconut oil and sprinkled them with garlic salt, then roasted them in the oven at 350 degrees for approximately twenty minutes. The hardest part was peeling the skin off the peppers after they cooled, but the flavor of the dressing more than made up for the tedious task. I discarded the skin and placed the peppers in the fridge overnight.
A few seconds in the small NutriBullet cup was all it took. I wanted my dressing to be thick and pulpy and a tablespoon of water gave me my desired consistency. Since the salad dressing breaks down quickly, this only makes enough for one or two servings at a time, but after this dressing is made once, it can be repeated quickly with the leftover peppers. In fact, I took the ingredients to my office to make fresh salad dressing there!
Sweet Pepper Salad Dressing
- Assorted sweet peppers (roasted, peeled, and chilled)
- 3-4 sun-dried tomatoes
- 1 tbsp. plain yogurt
- Fresh cilantro
- Sprinkle of garlic salt, cayenne pepper, dill weed
- 1 tbsp cold water (adjust depending on your desired consistency)
Blast for just a few seconds, or longer for a thinner dressing.
My NutriBullet is an asset in my kitchen (and office), especially now that I am finding more ways to use it. I can take this machine way beyond Blasting!
Raw'kin Snack of the Week!
Coconut. Cashews. Strawberry. Naturally sweetened and together in little chocolate-covered balls of happiness. Does that not sound like a little piece of heaven?
You’ll be sorry you stumbled upon this recipe – but in the best way possible. It’s super simple and, with a short ingredient list, you can Blast the filling in a short few seconds and be ready to eat them in no time.
Created by Christal of Nutritionist in the Kitch, you’ve got to check out this recipe today.
The weather is finally warming up and summer is almost here! When I was growing up, popsicles were staples around my house. My favorite was the Windex blue-colored Otter Pop. These days, nothing that shade of blue will be eaten in my house!
It’s easy to keep things cool with popsicles. Now that I’m older, I crave a little bit more than blue sugar water. The great thing about making my own is that they are super simple and require no artificial colors or high fructose corn syrup. Plus, they are much healthier than my nostalgic favorites and more economical. This year, I invested in inexpensive popsicle molds I found at a dollar store. Don’t worry, if you don’t have the fancy molds, Dixie cups or ice cube trays with toothpicks work just as well.
Strawberry Mango Yogurt Swirl Pops
- 1½ cups of whole strawberries
- 1½ cups of mango chunks
- 1½ cups white grape juice (separated into 2 portions of 3/4 cup)
- 2 tablespoon raw honey
- 16 oz. of Greek yogurt (I like honey vanilla flavor)
- In the tall NutriBullet cup, combine strawberries with 1 tablespoon raw honey and ¾ cup grape juice. Extract until pureed.
- Rinse cup and repeat with mango.
- Layer the popsicles as follows: 2 teaspoons of strawberry puree, 1 teaspoon of yogurt, 2 teaspoons of mango puree and repeat depending on the size of your molds. Make fruit puree the last layer. Use small spoon to drag vertically from bottom to top to create swirl pattern. Gently tap molds on the counter to remove any air bubbles.
- Insert popsicle sticks and freeze for 6 hours or overnight.
- To remove popsicles run mold under warm water for 10 – 15 seconds. Slowly remove popsicle from mold and enjoy.
This recipe makes about 6 full size popsicles depending on the size of the molds.
Doesn’t this recipe sound better and healthier than store bought versions? You can even sneak a few green veggies into the mix. There are so many varieties, the combinations are endless!
Raw'kin Snack of the Week!
This dessert is no joke. You will not believe that ingredients as simple and healthful as cacao, as avocado, as hazelnuts can make something as luscious and delicious as this frozen treat. An amazing recipe from our girl Susan at Rawmazing.
Give it a try! Get the recipe here.
Almond milk is a creamy, nutty beverage that’s been consumed all over the world for hundreds of years. It has become a popular alternative to cow’s milk, especially for those who are lactose intolerant, have high cholesterol or just don’t like the taste of milk. So if you need a boost in your daily diet, try almond milk!
To start with, for the non-milk lovers, one of the biggest benefits is that almond milk doesn’t taste like milk. It has its own unique flavor: light, nutty and crisp. Compared to cow’s milk, it’s lower in fat and calories. It has almost twice the amount of calcium as cow’s milk, as well. Just one serving of unsweetened almond milk has about 30 calories, 2 grams of fat and 350mg of calcium. Not to mention, it’s packed with omega-3s and a good dose of vitamin E, making it a great substitute for those on heart-healthy diets or those who just want to try something different.
Homemade almond milk is ridiculously easy to make. Use raw unsalted almonds, soak them in water for 12 hours, add a pinch of salt, a touch of agave syrup for sweetness and VOILA!
- 1 cup of raw almonds
- water to cover
- 4 cups of warm water – not boiling
- ¼ teaspoon of sea salt
- 1 tablespoon of agave syrup – optional
- Place almonds in large bowl and add water to cover by 2 inches.
- Let stand at least 12 hours. The longer the almonds soak, the smoother the milk will be.
- Drain almonds and discard soaking water.
- In two batches, add half the almonds to the tall NutriBullet cup along with 2 cups of warm water, agave syrup and salt. Blast until smooth. Repeat.
- Pour liquid through a mesh strainer or sieve to strain. Pressing down on the solids with a rubber spatula. There will still be some small residual pulp.
- Discard pulp or use it for baking. Almond sugar cookies are wonderful made with almond pulp.
- Thin milk with water as necessary to reach desired consistency.
- Transfer to an airtight container and chill.
- Shake before serving.
Fresh almond milk will keep for three days in the refrigerator. I like to fill an ice cube tray and freeze a batch to keep on hand for my favorite Blast. This recipe can be made with other nuts, too. Try hazelnut or pecan milk! It’s as easy as soak, blend, strain – Got Milk?