175 Best Superfood Blender Recipes: Using Your NutriBullet
Have you ever felt like everyone is running on high speed, buzzing around with only enough time to grab a quick bite at their local coffee shop or favourite fast-food joint? It makes eating healthy difficult, especially since many believe eating healthy means lots of prep time, flavourless meals and a ton of clean up.
Marilyn Haugen and Doug Cook, RD, MHSc wanted to make it easier for time-crunched people to eat healthier. So they created 175 Best Superfood Blender Recipes: Using Your NutriBullet. This 240-page recipe book is split into two parts. Part one explains the benefits of superfoods and healthy eating. The large directory/index of superfoods and their exact health benefits reads a bit dry – lots of scientific and nutritional facts – it is, however, interesting and very informative. Part two includes recipes for smoothies, soups, dressings and more. Breakfast smoothies, anytime smoothies, dressings, dips, spreads, soups and sauces. Also kid-friendly recipes.
Spread throughout the book are helpful tips that will make you a smarter consumer. You can learn, for example, how to: pick a mango, replace frozen fruit with fresh in a recipe, prepare raspberry vinegar or find the perfect beets.
Each recipe has a specific purpose, nutrition-wise. They’re designed to keep you feeling healthy and energized on the go. That being said, you can also enjoy them while you’re relaxing at home (there’s a whole desserts section that’s worth it for those with a sweet tooth). Like the Virgin Pina Colada (recipe below) – sweet and delicious, it supports healthy bones, teeth and gums. Yum!
While the recipes are designed for the NutriBullet, you can make these in a traditional blender, which is what I did as I challenged myself to a smoothie-a-day for two weeks using a few of their recipes. By the end of the first week, I couldn’t imagine my life without that extra fruit-filled kick every day. They aren’t lying when they say superfood gives you an energy boost.
It hit the shelves in January 2017. I highly suggest you pick up a copy!
Virgin Piña Colada
Makes 1 Serving
Pineapple and coconut pair up in a frozen mocktail that will bring a smile to your face while supporting healthy bones, teeth and gums.
1 Tall cup
1 can (14 oz/400 mL) full-fat coconut milk, chilled
2⁄3 cup frozen pineapple chunks
1 tbsp unsweetened shredded coconut
6 ice cubes
1 tsp rum extract or almond extract
Using a spoon, carefully remove the thick layer of coagulated cream from the top of the can of coconut milk and transfer to a bowl. Measure out 2 tbsp cream and add to the tall cup.
Measure 1⁄4 cup of the remaining coconut milk and set aside. Reserve extra coconut cream and coconut milk for another use.
Add pineapple, coconut, ice cubes, reserved coconut milk and rum extract to the coconut cream in the tall cup. Twist the extractor blade onto the cup to seal. Blend for 30 seconds or until smooth.
- Chill the can of coconut milk thoroughly and avoid shaking before opening to avoid mixing the cream with the milk.
- Any remaining coconut milk can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 6 months for use in other recipes.
- Add a colorful paper cocktail umbrella to each drink for a festive flair.