Raw'kin Snack of the Week

If your mouth isn’t already watering, there’s something wrong with you!

With simple ingredients, holiday flavors, and a quick whirl in your NutriBullet, you can have a super tasty, super healthy NutriBlast packed with vitamins and fiber from Sarah Wilson at Mind Body Green.

Click here for the full recipe!

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I’ve been Blasting for a couple of years now, but when I first started, I was a bit unsure about carrying my Blast around in public. This was before smoothies and juicing were cool. People didn’t know what I was drinking and, needless to say, they thought it was a bit strange.

People used to stare at the green goodness and frown at my delicious breakfast, but not so anymore! It’s so popular, I’ll rarely get more than a glance and I enjoy answering questions about what I’m drinking. Today, as I dropped off my car for an oil change, the manager looked at me and asked, “What are you drinking?” Luckily, I don’t have to start by defining the word smoothie anymore! I said, “I’ve got kale, banana, strawberries and pineapple in here.” He smiled. “And the green?” I knew it. The color green. It’s the only thing that stops folks right in their tracks. “Oh, that’s the kale, but you don’t even taste it.”

Another employee heard us and joined in, talking about about the benefits of drinking your fruits and veggies. It was neat to know I wasn’t the only one drinking a delicious breakfast and, in my own little way, I feel like I’m creating a movement based on nutrition, helping others discover how delicious eating well can taste.

When it comes to the world of NutriBlasting, there is no shame in my game!

Green smoothie

My Morning Breakfast Blast
Ingredients
  • 1 handful kale
  • 1 banana
  • 1/2 cup strawberries
  • 1/2 cup pineapple
  • a few sprinkles of cinnamon
  • 1 Tbsp coconut oil
  • Coconut water to the MAX line
Directions
  1.  Add ingredients to your Tall Cup and extract for 30 seconds, or until smooth.

Delores McCarter

 

Happy Thanksgiving!

I love the holiday season, especially all the elegant food and drinks that come with this time of year! When most people think of pumpkins, it’s usually for carving during Halloween or in the form of Thanksgiving pie. This year, I’m getting a little fancy with pumpkin; no ordinary pumpkin dessert, here! I’m talking something healthier, but still festive and decadent to go with the season – Pumpkin Nog.

Pumpkin is part of the squash family and is grown throughout the United States. It has a variety of uses for cooking and baking. It’s low in calories and fat, but rich in vitamins, antioxidants and fiber. Pumpkin helps boost the immune system and helps reduce the risk cardiovascular disease.

Christmas egg nog

Pumpkin Nog
(with vegan option)

Ingredients
  • 1 cup canned pure pumpkin puree
  • ¾ cup of evaporated milk, or milk alternative (almond or coconut milk make a great vegan option)
  • 1 tablespoon of raw honey
  • 1 scoop dairy-free coconut milk ice cream
  • dash ground nutmeg
  • dash ground cinnamon
  • 1 ounce of white rum – optional
  • whipped cream – optional

Directions

  1. Add all ingredients except whipped topping to the tall NutriBullet cup and extract until smooth. Top off with whipped cream and sprinkle of cinnamon.

This drink is the perfect alternative to the traditional artery-clogging egg nog. It tastes just like Thanksgiving and Christmas wrapped into one creamy, spiced drink. Entertaining? Your guests will love this, too!

Want to turn this into a nutritional breakfast? Replace the ice cream with a frozen banana and one scoop of non-fat plain Greek yogurt (don’t forget the spinach!) I like to mix in some pumpkin spice granola for crunch, as well. As always, please feel free to take creative liberties.

Enjoy!

Kim Pontius

 

Nov
24
0

Super Apple Cider

The holidays are approaching and the cold weather is perfect for snuggling up on the couch under a warm blanket with a warm drink and a good book! We’ve totally got the drink covered!

Try this Super Apple Cider, full of all natural ingredients, natural sweetness and no artificial flavors or preservatives like you’d find in store-bought ciders, which, frankly, don’t taste all that good anyway. You’ll love it and your cold night will turn into a beautiful night in.

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Super Apple Cider
Ingredients
  • 3 apples
  • 2 Tbsp lemon juice
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. ground cloves
  • coconut water to the MAX Line
Directions

Add all ingredients to the SouperBlast Pitcher in your NutriBullet Rx and extract on the 7-minute heating cycle. Pour into a serving cup and enjoy!

If you don’t have the NutriBullet Rx, extract in your NutriBullet and heat over the stovetop until warm.

 

Don’t have a NutriBullet Rx? Click here to learn more.

 

Nov
20
3

Carrot Breakfast Blast

Carrots are one of the most popular vegetables in the world and especially around this time of year! They’re packed with nutrition, they’re tasty and are they’re perfect cooked, steamed, baked, or eaten entirely raw. They’re available all year round, but what’s better in the fall than a sweet, orange tuber?

Carrots are very rich in vitamin A, great for vision and the immune and reproductive systems. With this crunchy, orange powerfood, you get 204 percent of your daily dose of vitamin A, plus a dose of vitamins C, B3, B6, E and K. They’re also great for skin health and are low in calories.

But you know the best way to enjoy a good carrot this season? In your next NutriBlast! The delicate flavor compliments almost any fruit or veggie. Despite the hard fibrous texture, carrots extract nicely in the NutriBullet.

Here’s one of my favorite carrot Blasts – now you have no excuse for not eating your carrots!

Glass of carrot juice and fresh carrots on wooden tray on table close up

Carrot Blast
Ingredients
  • 1 medium carrot with skin washed and chunked
  • ½ cup frozen pineapple
  • ½ cup of frozen mango
  • large handful of spinach or other leafy greens
  • 1 cup of non-fat plain Greek yogurt
  • coconut water to the max line
Directions
  1. Add all ingredients to the tall NutriBullet cup and extract until smooth.

For variety, try adding other fruits and leafy greens with carrots. An orange-lemon-lime combination is a good mixture, too. The possibilities are endless!

-Kim Pontius

A side note: the average American eats 12 pounds of carrots a year. That’s about one cup per week. That figure can easily be doubled with the addition of a carrot NutriBlast!