Book Review: 175 BEST SUPERFOOD BLENDER RECIPES Using Your NutriBullet®

By Jodi Truglio — May 31, 2017

I was excited to try this book because I own a NutriBullet® and am always looking for new recipes to test. 175 Best Superfood  Blender recipes is a comprehensive guide that walks you through the principals of healthy eating, nutrition and superfoods. It has simple to make recipes that are packed with lots of flavor. It should also be noted that you don’t need a NutriBullet® to benefit from this book. All of the recipes are made from wholesome foods and are an effective way to increase the overall nutrient density in your diet.

Below is one of our favorite soup recipes:

Tuscan White Bean Soup

Extra-tall cup

2 tbsp butter or coconut oil 30 mL

1 tbsp sunflower oil 15 mL

2 shallots, chopped 2

2 cans (each 14 to 15 oz/398 to 425 mL) cannellini (white kidney) beans, drained and rinsed  2

2 sprigs fresh thyme 2

4 cups reduced-sodium ready-to-use chicken or vegetable broth

4 cloves garlic, halved 4

1⁄2 cup full-fat coconut milk 125 mL

Dulse powder or kosher salt

Freshly ground black pepper

1. In a large saucepan, heat butter and sunflower oil over medium heat until shimmering. Add shallots and cook, stirring, for 3 minutes or until softened.

2. Stir in beans, thyme and broth; bring to a simmer, stirring often. Add garlic and simmer, stirring occasionally, for 10 minutes or until garlic is softened. Discard thyme sprigs. Transfer to a large bowl and let cool.

3. Working in batches, add bean mixture to the extra-tall cup. Twist the extractor blade onto the cup to seal. Blend for 30 seconds or until smooth.

4. Return soup to the pan and stir in coconut milk. Season to taste with dulse and pepper. Cook over medium-low heat, stirring occasionally, for 5 minutes or until heated through.

Tips:
Serve with a bright green salad and toasted French bread slices.
If you can only find 19-oz (540 mL) cans of cannellini beans, you will need 3 cups (750 mL) rinsed drained beans for this recipe. Store the remaining beans in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 6 months.

Makes 4 servings

 

Courtesy Image and Recipe: 175 Best Superfood Blender Recipes Using Your Nutribullet by Marilyn Haugen & Doug Cook

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