As the go-to smoothie maker, the NutriBullet is the number one choice when it comes to juicing. Not limited to whipping up a juicy breakfast however, there are plenty of other uses theNutriBullet can lend itself to. Here are our top picks for the best alternative blender recipes.
Easy 4-step hummus
- 1 large can of chickpeas (drained and rinsed)
- 2 tbsp olive oil
- 2 tbsp tahini
- 4 tbsp fresh lemon juice
- 2 small garlic cloves
- 120ml of water (you may need a little less than this)
- Measure out all ingredients.
- Place all ingredients in a blender – liquid first, followed by the dry ingredients. (Add the water as you process, as you may not need all of it).
- Pulse all ingredients until smooth, adding the water a little at a time until you’ve reached your desired consistency.
- Scoop out, place in a bowl and finish with a drizzle of olive oil and a sprinkling of paprika.
- 80g fresh basil leaves
- 50g pine nuts (can use pecans)
- 1-2 cloves fresh garlic
- 110ml good quality olive oil
- A pinch of sea salt to taste
- Place the fresh herbs, nuts, and garlic in a blender and process the mixture.
- Add extra virgin olive oil to the mixture gradually and continue to pulse until it becomes a smooth, light paste.
- The mixture should be moist and spreadable.
- Season with the salt to taste and transfer into a bowl to chill for an hour before serving.
Nut butters are a great, simple use of any blender, using minimal ingredients for a healthy and low-sugar alternative to regular butters.
- 200g raw whole, un-blanched almonds
- 2 tbsps honey
- ½ tsp salt (optional)
- Place all of the almonds in a food processor.
- Blend for 5 minutes, stopping every minute to scrape down the nuts from the sides of the processor.
- Continuing blending for a further 15 minutes until the ground nuts resemble buttery-like consistency.
- After a total of approx. 20 mins of processing, thee mixture should resemble a shop-bought butter.
- Once you’ve reached the desired consistency, immediately add the honey and salt (if using) to taste.
- This will keep in the fridge for approx. 3 weeks.
Incredibly easy and quick to make, this blender pancake batter uses half the equipment and half the time, allowing you to make delicious pancakes any day of the week.
- 1 very ripe banana
- 300ml milk (any kind – dairy or non-dairy)
- 200g oats
- 1 egg
- 1 ½ tsps baking powder
- Coconut oil, for coating the pan
- Optional add-ins: 2 tsps vanilla extract, pinch of salt, 1 tbsp honey, 2 tbsps nut butter, chocolate chips, and/or berries
- Butter and maple syrup, for serving
- Place the banana, milk, and oats in a blender and pulse until smooth.
- Add the egg as well as the baking powder. Pulse to combine.
- If adding optional vanilla, salt, honey, or nut butter, blend those in as well.
- Grease a large pan with coconut oil and place over medium heat.
- Use a large ice cream scoop or a ladle, measure out the batter onto the griddle.
- If adding optional chocolate chips or berries, sprinkle on top of pancakes now. Cook until large bubbles appear on the surface, before flipping and cooking on the
- other side.
- Wait until both sides are golden brown. Repeat with remaining batter.
- Enjoy immediately!
Beetroot and mint dip
- 250g cooked beetroot, drained
- ½ small cucumber, seeds removed and cut into small chunks
- ½ x 500ml pot Greek yogurt
- 1 small garlic clove, crushed
- ½ large bunch mint leaves finely chopped
- 1 tsp golden caster sugar
- Put the beetroot, most of the cucumber, the yogurt, garlic, mint, sugar and some seasoning into a blender and pulse well.
- Mixture should be smooth.
- Transfer to a small bowl and chill until ready to serve.
- Can be made a day in advance.
Whipped up in a flash, this alternative to white rice is low-carb, gluten-free and perfect for if you’re trying to eat well.
- 1 medium cauliflower
- A generous handful of coriander, chopped
- 1 tbsp of cumin seeds, toasted (optional)
- Juice of half a lime
- Cut the woodier stalks from the cauliflower and discard.
- Cut the head of the cauliflower into rough chunks.
- Place in the blender and pulse on high to make grains the size of rice.
- Tip into a heatproof bowl and cover with cling film.
- Pierce the cling film and microwave on high for around 6 minutes.
- Once soft, remove from the microwave and stir in the coriander (and cumin seeds if using) and a twist of lime juice.
Ginger and butternut squash soup
- 800g butternut squash, cut into chunk
- 1/2 medium onion, finely chopped
- 2 tsps fresh ginger
- 1 garlic clove, crushed
- 900ml vegetable stock
- 1 tbsp olive oil
- Salt and pepper to taste
- Heat the oil through in a large heavy-based pan, over a medium heat.
- Add the onions, ginger and garlic, and fry until translucent.
- Add the vegetable stock and butternut squash and simmer for 20-30 minutes until thee butternut squash is soft.
- Remove from the heat and pour the contents of the pan into the blender.
- Pulse until smooth.
- Return to the pan and heat through until piping hot.
- Divide between bowls, enjoy!
Green pea and coconut soup
The perfect winter warmers can too be whizzed up using your Nutribullet. Packed with veg and perfect for lighter days, soups are a great use of your blenders that can be prepared and made ahead of time.
- 1 bunch spring onions
- 1 tsp coconut oil
- 1kg frozen green peas
- 400ml can full-fat coconut milk (shake, then pour)
- 1 tbsp vegetable stock powder
- 1 bunch basil
- 1 lemon, juiced
- Extra-virgin olive oil, to serve
- Put a large soup pan over medium heat to warm up.
- Finely shop the spring onions and put them into the pan with the coconut oil.
- Turn up the heat to its highest and cook for 2 minutes, until softened.
- Add the peas to the pan with the coconut milk, the stock powder and 700ml of boiling water.
- Place the lid on the pan and bring to the boil.
- Once it’s boiling, simmer for 2 to 3 minutes over a high heat.
- Take off the heat and add most of the herbs along with the lemon juice.
- Pour the mixture into the blender to puree until super-smooth.
- Ladle the soup into bowls, and top with a little olive oil and the rest of the herbs.
Easy peasy guacamole
- 1 large ripe tomato
- 3 ripe avocado
- 1 large lime, juiced
- 1 handful of coriander, leaves and stalks chopped roughly chopped
- 1 small red onion, finely chopped
- 1 red chilli, deseeded and finely chopped
- Roughly chop the tomato and tip into the blender.
- Halve and stone the avocados and use a spoon to scoop out the flesh into the blender with the tomato.
- Tip all the other ingredients into the blender and season to taste with salt and pepper.
- If not serving immediately, cover with cling film and chill until needed.
- Scatter with a little extra coriander and serve with tortilla chips.
- 1 can whole tomatoes, in juice
- 25g basil
- ½ small red onion, roughly chopped
- 2 jalapeños, roughly chopped with seeds removed
- 1 or 2 cloves garlic, roughly chopped
- 2 tbsps lime juice from 1 lime
- ½ tsp salt
- Place all ingredients in a blender and blend until chunky.
- Stop the blender every now and again, and stir the mixture with a spatula to mix the ingredients together and be sure they blend evenly.
- Continue to pulse until the salsa is as chunky or smooth as you like it.
- Season to taste.
- Stir in more lime juice or salt with a spatula, if needed.
- Refrigerate for at least 30 minutes, or up to a week.
- Give the salsa at least 30 minutes to let the flavours combine before serving.
- This salsa can also be frozen for up to 3 months, or kept in the fridge for up to a week.