Raw'kin Snack of the Week

The start of fall is just a week away, and what better way to celebrate than to start experimenting with some delicious pumpkin Blast recipes? Christal of Nutritionist in the Kitch did just that with this amazing Pumpkin Pie Protein Smoothie, which makes a perfect post-workout drink and an excellent and welcomed fall recipe!

Looking for the right protein powder to use? Try our newest SuperFood Protein Boost, a pure, vegan and plant-based protein powder that gives you 11 grams of protein in just 2 tablespoons. Its deliciously creamy vanilla flavor compliment this recipe perfectly!

Click here for the full recipe.

pumpkinsmoothie

Sep
10
1

Roasted Beet Hummus

I had friends over for a BBQ last weekend and on my menu were roasted red beets – so easy and delicious! I had some leftovers and while I was wondering what to do with them,  I just happened to come across an old issue of Cooking Light and lo and behold – I came across this roasted beet hummus. It was a sign from above and I new I had to try it!

Beets are a highly nutritious root vegetable with unique pigment antioxidants. They are low in calories and loaded with vitamins, minerals and fiber, too!  

Roasted Beet Hummus

Roasted Beet Hummus

Ingredients

  • 1 red beet
  • ¼ cup walnuts, chopped
  • 4 garlic cloves, peeled and halved
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • ¼ cup water
  • 2 tablespoons walnut oil
  • ¾ teaspoons ground black pepper
  • ½ teaspoon salt
  • 1 (15 oz.) can chickpeas, rinsed and drained

Directions

  1. Preheat oven to 450ºF. Scrub beet and wrap in foil. Bake for 35 minutes on a baking sheet.
  2. Add walnuts and garlic to a pan and bake 6 – 7 minutes or until nuts are toasted. Cool about 10 minutes.
  3. Cut beet into quarters.
  4. Add all ingredients to large bowl and mix.
  5. In 2 or 3 batches, add mixture to the tall NutriBullet cup and extract until smooth.

This hummus is super creamy and flavorful. The beet flavor is subtle, with a nutty edge from the walnuts and walnut oil. The color is a beautiful burgundy red and it adds so much visually to the dish as well. It’s perfect with pitas, veggies or as a spread. The best part, it’s simple to make, can be prepared in advance and will keep in the fridge for about a week, making it a perfect weekday lunch alternative or take-along snack.

As always, please feel free to take creative liberties.  

Enjoy!

Kim Pontius

Sep
4
4

Papaya Ginger Blast

When summer arrived, I was excited. The kids were out of school, my work schedule became more flexible and I got to spend more time with my family. But, like all good things, that soon came to an end. The long summer days led to restlessness and boredom and everyone started dragging me in different directions. What about a little time to relax, a little me time?

On those especially tiring days, I try to set aside some time just for me, to kick back, relax, and do whatever I want. I may choose to read a book, get a massage, or bake a cake, but one thing stays the same: I always have a NutriBlast.

I recently came up with a new Blast concoction made up of fresh papaya and ginger. Papaya is a tropical fruit that’s low in calories and high in vitamins vitamins. Ginger adds a little zing of flavor and is a great anti-inflammatory. It’s great for nausea and headaches, too. Together this combination is refreshing and creates the perfect drink to have when you need to unwind and relax.

Me Time

Papaya Ginger Blast

Ingredients

  • 1 cup papaya, peeled, seeded, cubed
  • ½ cup frozen sliced peaches
  • ½ pear, cubed
  • 1 tablespoon ground flax seed
  • 1 teaspoon sliced ginger
  • 4 – 6 fresh mint leaves
  • ½ cup non-fat Greek yogurt
  • 3 ice cubes
  • water to max line

Add all ingredients into the tall NutriBullet cup, extract and enjoy.

This tasty treat is the perfect cure for a stressful day. After drinking this Blast, I can return to my family relaxed and rejuvenated, only to continue the amazing summer with my family.

Enjoy!

Kim Pontius

Honeydew and cucumbers are a wonderful combination for a hot summer day! Both are light and refreshing, and together, they make a delicious NutriBlast. You definitely need to be a fan of cucumbers and honeydew to appreciate this one!

Cucumbers are made up of 96% water, making them a good source of natural hydration. Because of this, they are low in calories, but still loaded with nutritional value. Honeydew is naturally sweet with about 60 calories per half cup and is a good source of potassium.

Honeydew Cucumber Blast

Honeydew Cucumber Blast

  • 1 cup of honeydew, peeled and cubed
  • ½ cup of cucumber, chunked
  • ½ plain Greek yogurt
  • 1 teaspoon lemon juice
  • 1 tablespoon of agave or honey
  • 3 – 4 ice cubes
  • water to max line

Add all ingredients to the tall NutriBullet cup and extract.

You will be amazed by this tasty little treat. Its refreshing taste makes it a good post-workout snack or summer day cooler. Also, it’s the perfect way to get your kids to eat their veggies. Feel free to add a splash of club soda for fizz and garnish with a sprig of mint.

Enjoy!

Kim Pontius

Raw'kin Snack of the Week

This “cheesecake” is a sweet, delicious treat that is totally raw, vegan and absolutely good for you! Just whip up a few ingredients in your NutriBullet, poor out the mixture in a pan and set in the freezer to chill.

What could be easier? Its vibrant green color is lovely and you won’t even know you’re eating healthy. Thanks to The Rawtarian Laura-Jane for this recipe!

Click here for full recipe details!

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