Raw'kin Snack of the Week

Okay, so this is less of a snack and more of a dessert. Although, if you use the mini-cupcake tins as suggested, they’re perfectly snack-sized and, therefore, totally qualify as a snack.

Raw and vegan, these amazing tarts by Abby at The Frosted Vegan are definitely worth trying. A quick spin in the NutriBullet and you’ll have the crust and filling all ready to go – and you probably already have the ingredients in your pantry!

Let us know how they turn out!



Dandelion Blast

When I was a child, I spent a lot of time with my Italian grandmother. She loved to cultivate and grow her own vegetables. In the spring, you could always find her in the yard gardening and weeding. Most of the weeds were thrown away, except for the dandelion greens. She told me these were an Italian delicacy called cicoria. She would take them in the house clean them up and use them in salads or sauté them for dinner. I thought it was so cool; I was the only kid on my block that ate weeds. Now that I’m an adult, I love weedy greens, especially dandelions. However, I don’t pick them out of my backyard anymore (I have too many dogs), but I do buy them at the farmer’s market.

Dandelion greens are one of the most popular choices to add to a NutriBlast. Not only are they rich in calcium, iron, and vitamin A, they are loaded with antioxidants and fiber, too. One cup has only 25 calories. Not to mention they are a wonderful addition to any weedy-style salad, as well. The flavor is slightly bitter, so I usually add them with my favorite fruits to my Blast.

dandelion blast

Dandelion Blast

  • 1 banana
  • 1 cup pineapple, fresh or frozen
  • ½ – 1 teaspoon of fresh ginger
  • ½ orange or 1 small clementine
  • 1 cup chopped dandelion greens
  • 2 – 3 ice cubes
  • water to line

Add all ingredients to the NutriBullet Tall Cup, extract and enjoy.

If you don’t have dandelion greens, you can substitute any other leafy green. I like to use baby kale if dandelion greens are not in season. You will never look at weeds the same!


Kim Pontius

Raw'kin Snack of the Week

These brownies are delectable and they’re absolutely easy to make with a quick whirl in your NutriBullet. The hardest part? Being patient enough to let them chill. I mean… Who’s got 4 hours to spare, anyway?

Special thanks to Lillian from Sugar and Cinnamon for this scrumptious recipe we know you’ll enjoy!
Click here for the full recipe.



Ice Blasted Mocha

I love waking up to a cup of coffee in the morning! There’s something comforting and peaceful about the experience – not to mention, I’m fond of the energy boost the caffeine provides, as well!

About twice a week, I enjoy skipping off to one of those gourmet coffee shops and having the barista whip me up a nice, ice blended mocha. There’s something so indulgent about drinking a decadent coffee topped with a big shot of whipped cream. Then I heard some shocking news.  One small drink has roughly 400 calories, 8 grams of fat and 38 grams of sugar, and that’s without the whipped cream! Then, of course, there’s the expensive price tag. That’s a lot of fat, sugar and money!

I started experimenting with recipes and found one that incorporates using my leftover morning brewed coffee. I just pour the leftovers into an ice cube tray and freeze. Super convenient and cost effective.

Coffee Blast

NutriBullet’s Ice Blasted Mocha

  • 4 – 5 ice cubes of frozen coffee or 1 cup instant coffee, cooled
  • 2 scoops of chocolate protein powder or hot chocolate powder
  • almond milk or milk alternative to the MAX line
  • whipped cream – optional

Add everything to your Short NutriBullet Cup, extract and enjoy! I like to top mine off with just a touch of whipped cream (can’t lose all the decadence!)

A nice homemade Ice Blasted Mocha is a perfect morning or midday treat. It’s also a great way to utilize leftover coffee. Honestly, this is better, healthier and cheaper than the coffee shop’s version!


Kim Pontius

Raw'Kin Snack of the Week

If these flavors aren’t making you salivate, you’re on the wrong page!

A quick whirl in your NutriBullet, and these raw, gluten-free, vegan ingredients will combine to make a tasty pudding you never expected. Thanks to Leela Cyd over at The Kitchn for developing this scrumptious recipe. It also serves as a good reminder to keep your pantry stocked with cardamom, a flavorful spice that’s great for digestion and detoxification.

Try it today! For the full recipe, click here.