Sipping Steady

Serves: 2

2 cups spinach
2 tbsp chia seeds
1 and 1/2 tbsp raw cacao powder or cacao nibs
1/4 tsp ground cinnamon
1 fuji apple, cored
1/2 avocado
2 cups water

1 tbsp molasses / 2 dates (preferred)

Add all ingredients to the NutriBullet Rx Short Cup and extract until smooth. I did 30 seconds, removed and shook the jar and ran 1 minute cycle.

Source: Nature's Prescription For Optimum Health from Nutri Bullet Rx
Taste Note: Tastes AWESOME
Note: The recipe didn't call for any sweetener. I made the smoothie without any sweetener, thought the fuji apple would sweeten this smoothie, but I was wrong. So added 1 tbsp molasses and had it, but I think it would taste much better with 2 dates. Also the recipe called for 2 tsp of ground cinnamon, I added 1/2 tsp, I think 1/4 tsp would be perfect.

Avocacao Ambrosia

Serves: 2

2 cups spinach

1 and 1/2 cup blueberries

1/2 avocado

2 tbsp raw cacao powder

2 cups water or coconut water or 1 cup coconut water and 1 cup water

Add all ingredients to the NutriBullet Rx TALL Cup and extract until smooth. I did 1 minute cycle 1 and 1/2 times.

Source: Nature's Prescription For Optimum Health from Nutri Bullet Rx
Taste Note: Tastes AWESOME. Tastes like chocolate smoothie. I could taste blueberry and chocolate in this smoothie.
Note: I used 1 cup coconut water and 1 cup water to prepare this smoothie. After this many smoothies, I finally figured out, how not to do two 1 minute cycles, because I don't want my smoothie to get hot, it does when I run it twice. The reason I was running 2 times was some greens get stuck in the bottom of the TALL cup. Today I ran it for 30 seconds, took out the cup, shook it and run one minute cycle. Whaha, perfect smoothie.

Indian Red Lentil Soup

 

2 Tbsp Coconut Oil
1/2 Tsp Cumin Seeds
1/2 Tsp Red Chili Flakes

Heat oil in a pan, add cumin seeds, red chili flakes and toast for 1 minute.

1 Cup Onion, Chopped
6 Garlic Cloves, Chopped
1 Bunch Lacinato Kale Stems, Chopped

Add onion, garlic cloves, kale stems and saute for 5 minutes in medium flame.

2 Cups Tomatoes, Chopped

Add tomatoes and saute for 2 more minutes.

1 and 1/2 Cup Red Lentils
4 Cups Water
2 Cups Coconut Milk

Add lentils, water, coconut milk bring it to boil. Reduce the heat to low, cover and simmer for 30 to 35 minutes

1 Bunch Lacinato Kale, Shredded
1 and 1/2 Tsp Salt
1/2 Tsp Ground Black Pepper

Add kale kale, salt and ground black pepper and cook for 2 more minutes.

To Serve:

Cilantro, Chopped
Juice from 1/4 Lemon / Serving

Add chopped cilantro and lemon slice to the bowl.

Yields: 8 Cups
Serves: 4
Taste Note: Tastes AWESOME
Source: wholefoodsmarket
Note: To eat this as a thick soup, use vitamix to puree this into smooth thick soup, no need to add any water. I did this in 2 batches.

Cream Of Broccoli Soup

Serves: 2

Steam Broccoli

1 bundle broccoli (after cleaning 7.46 ounces florets)

Wash broccoli florets.

2 cups water

Allow the water to boil.

Add washed broccoli floret to steamer basket.

Insert the steamer basket to the pan with boiling water, close the pan, reduce the heat to low and steam the broccoli for 6 minutes.

Cool to room temperature, if making it fresh! It cools down very fast like in 5 minutes, but I left it for 9 minutes to cool.

Bake Potato

1 small baking potato, baked and skin removed, Cool to room temperature, if making it fresh!

Heat the oven to 425 degrees F. Line a baking sheet with aluminum foil.

olive oil
1/8 tsp salt
1/8 tsp black pepper powder

Scrub the potatoes throughly under running water and pat them dry. Rub the potatoes with olive oil. Generously sprinkle potatoes with salt and black pepper powder. Prick the potatoes in few places with fork. This allows the steam to escape from the baking potato. Place them a few inches apart on foil-lined baking sheet. Bake the potatoes for 50 to 60 minutes. Flip them every 20 minutes or so and check them for doneness by piercing them with fork. Potatoes are done when the skins are dry and the inside feels completely soft when pierced.

Note: If you are eating baked potatoes and you want softer skins, wrap the potatoes in foil before baking. I am baking 2 potatoes. One weighs 8.17 ounces and another one is 7.92 ounces. I will be making this soup for the following day's lunch as well. So I am baking 2 potatoes.

Soup

2 cups plant based milk
3/4 tsp salt
1/4 tsp ground black pepper

Allow all the ingredients to cool fully.

Once cool, add all ingredients to the SouperBlast Pitcher and extract on the 7-Minute Heated Cycle.

Source: Nature's Prescription For Optimum Health from Nutri Bullet Rx
Yields: 4 cups
Taste Note: Tastes AWESOME. Tasted like potato soup, didn't taste broccoli that much.
Note: Since I am rubbing potatoes with salt and pepper before baking, DO NOT add more than 1/4 tsp of black pepper while grinding. First time when I prepared this, I added 1/2 tsp of black pepper and it was way too spicy.

Brainiac Blast

Serves: 2

2 cups baby kale

1 and 1/2 cups blueberries

1 avocado

2 tbsp hemp seeds
1 tbsp lime juice

1 cup coconut water

1 cup brewed green tea (chilled)

Add all ingredients to the NutriBullet Rx TALL Cup and extract until smooth. I did 1 minute cycle twice.

Source: Nature's Prescription For Optimum Health from Nutri Bullet Rx
Taste Note: Tastes AWESOME. I do taste the kale in this smoothie. I like this brand coconut water (I like only this brand, it is no where closer to fresh coconut water, but this is the closet taste to the real one, but pricy, 1 bottle is $4.99), since we added the whole avocado, could taste avocado in this as well.

Veggie Tortilla Soup

Serves: 2

1 cup black beans

Overnight soak the black beans in water

1 tsp salt
6 cups water

Wash the soaked beans under running water, add salt and water, allow to boil, reduce the heat to low and cook for 1 hour.

Yields: 2 and 2/3 cups cooked beans

Divide the cooked beans into 2 portions.

Note: We eat the same soup for dinner and the following day's lunch. We both finish the SouperBlast Pitcher's full capacity of soup in one sitting. I usually make a second batch for the lunch, the 2nd portion of cooked black beans will be used for lunch.

1 portion of cooked black beans, cooled to room temperature (1 and 1/3 cups)
1 jalapeno peppers, seeded
2 red bell peppers
2 tomatoes, chopped (1 cup chopped)
1 tbsp olive oil
1 green onion
1 tbsp cilantro, chopped
1 tsp ground cumin (start with 3/4 tsp and increase to 1 tsp, if you like cumin / if needed)
1/4 tsp chili powder (taste and add based on jalapeno spiciness, you might not need this or you might need 1/2 tsp)
3/4 tsp salt
1/4 tsp lime juice
2 cups vegetable broth

Add all ingredients to the SouperBlast Pitcher and extract on the 7-Minute Heated Cycle.

Source: Nature's Prescription For Optimum Health from Nutri Bullet Rx
Yields: 5 and 1/2 cup
Taste Note: Tastes AWESOME.
Note:

1. I made the soup with 1/2 tsp salt and without chili powder, because I was not sure about the spiciness from jalapeno. After 7 minutes, tasted it and added 1/4 tsp of salt and 1/4 tsp of chili powder and ran 1 minute cycle once.
2. Substituted green onion for shallot and its perfect.

Bean Queen

Serves: 2

Beans

1/3 cup + 1 tbsp black beans

Overnight soak black beans in water.

1/4 tsp salt
5 cups water

Drain the soaked water, wash the beans, add beans, salt and water to a pan, allow it to boil, reduce the heat to low, cover partially and cook for 1 hour.

Yields: 1 cup cooked black beans. Used 1/2 cup in this recipe and the remaining 1/2 cup in Blues Be Gone

2 cups kale
1 and 1/2 cups blackberries
1 banana
1/2 cup cooked black beans
20 almonds
2 tbsp raw cacao
2 cups water

Add all ingredients to the NutriBullet Rx TALL Cup and extract until smooth. I did 1 minute cycle twice.

Source: Nature's Prescription For Optimum Health from Nutri Bullet Rx
Taste Note: Tastes AWESOME
Note: This smoothie is not sweet, if you like your smoothie to be sweet, add 1 or 2 dates. But I like the way its.

Roasted Parsnip & Cauliflower Soup

Serves: 2

2 tbsp olive oil

2 small shallots, chopped (3 Tbsp chopped)
1 small leek, white and light green parts only, cleaned and chopped (1 and 1/4 cup chopped)
1/4 tsp salt

3 small parsnips, peeled, quartered, cored and diced (1 and 1/3 cup chopped)
1 head cauliflower, roughly chopped (4 cups chopped)
1/4 tsp salt

4 and 1/2 cups water
1 bay leaf
1 tbsp fresh thyme (1 tsp dry thyme)
2 and 1/2 tbsp fresh tarragon leaves (2 and 1/2 tsp dry tarragon leaves) - start with 1 tsp, taste and increase
2 tbsp fresh parsley
1/2 tsp salt
3/4 tsp pepper powder

Heat the olive oil in a large pot over medium heat. Add shallots, leek, salt, saute for 5 minutes in medium flame.

Add parsnip, cauliflower, salt, mix well. Partially cover the pot and cook for 8 minutes in medium flame, removing the lid periodically to stir the vegetables.

When the parsnip and cauliflower are cooked through but still firm, add the stock, bay leaf, thyme, tarragon and parsley. Bring to a boil, then reduce the heat to a simmer for 35 minutes in medium and 10 minutes in low flame.

Remove the soup from the heat, remove the bay lead and transfer to refrigerator until it has cooled completely, about 3 hours.

1/2 cup water

Once cool, add all ingredients and water to the SouperBlast Pitcher and extract for 1 minute.

Source: Nature's Prescription For Optimum Health from Nutri Bullet Rx
Yields: 4 and 1/2 cups
Taste Note: Tastes AWESOME.

1. If you are a fan of cauliflower, you will love this soup. D loved this soup. I am not a big fan of cauliflower soup, so it tasted OK for me. But if you like cauliflower or parsnip, you will love this soup. 
2. You can omit shallot and you won't miss anything, since leek is onion family, you won't miss shallot in this.

Carrot, Apple, Celery Juice

8 Carrots (15 carrots)
1 X-Small Lemon (My lemon is big, I used only 1/2 of the lemon in the picture) (1 small lemon)
1" ginger

2 Apples (4 apples)
4 Celery Stalks (8 celery stalks)

Process all the ingredients through the juicer.

Taste Note: Tastes AWESOME
Yields: 24 oz
Serves: 2

Note: If making for juice fasting, for 2 people, make measurements from brackets, which yields 62 ounces.

Source: thehealthyfamilyandhome

Carrot, Oranger Ginger Juice

2 lb Carrots

6 Navel Oranges
2 Tbsp Ginger, Chopped

Process all the ingredients through the juicer.

Yields: 40 Oz

Serves: 5

Taste Note: Tastes AWESOME.
Source: branappetit

Note: I think for 3 of us, just preparing it with 1 lb carrots, 3 oranges and 1 tbsp ginger.

Beet Nik

2 Apples
1 BunchTJ  Celery (or 2 Large Celery Sticks)

2 XXS Beet Root
8 Carrots

6 oz TJ baby Spinach

Process all the ingredients through the juicer.

Yields:36 Oz
Serves: 3
Taste Note: Tastes AWESOME

Apple Crisp

5 Medium Apples (I used Gala Apples)

1 Bunch TJ Celery
2 Oranges, Peeled

Process all the ingredients in a juicer.

Source: juicerecipes
Taste Note: Tastes AWESOME. I love celery, so i used 1 bunch, but the original recipe asks for just 2 stalks, if you are not a celery fan, use just 2 large celery stalks.
Serves: 3
Yields: 36 OZ

The Fog Cutter

3 Apples
1/2 Head XX-Small Red Cabbage
6 Carrots
1" Ginger Root
1 Lemon
4 cups Spinach

 

Process all the ingredients in a juicer.

 

Serves: 2
Taste Note: Tastes AWESOME
Source: juicerecipes 
Yields: 36 Oz

Fabulous Fennel

If you enjoy the taste of licorice, you will love fennel. Fennel helps your eyes to increase in sensitivity, overcoming night blindness. Some have found fennel juice good for relieving migrane headaches.

1 Fennel
1 Beet with Greens
4 Fuji Apples

Taste Note: Tastes Awesome. I used to call this juice as Apple Juice colored by Beet and flavored by Fennel, this time i didn't get Red Beet, so no coloring this week, def will do this again and post the picture with Red Beet.

Yields: 22 oz

Source: 877myjuicerdotcom