Happy Thursday guys! I’ve been busy this week experimenting with recipes using my new Magic Bullet, so I thought I’d share some of my favourite creations on here with you. After shopping around online I found this Magic Bullet blender, mixer and food processor on Amazon for just £34.99, a fraction of the price you’d pay for a NutriBullet. It comes with all the essential extras including small and large blender cups, a stay fresh lid, a steamer lid and a flip top lid for on the go. All of the parts are easily washable and its sleek, compact design makes this the perfect counter top utensil.
The set also came with a handy recipe guide full of useful tips and tricks for making the most of this versatile machine. I was excited to learn you can even make cocktails with it! Anyway, here are some of my own creations for some healthy food inspo.
Starting with the most basic of recipes I have tried so far, I decided to make my own almond butter from scratch. The principle is simple: roast a bag of plain unsalted almonds, pour into the processor and blend until a nut butter consistency is formed.
Now this does take some time and patience, so I would allow about 10-15 minutes of processing and every so often opening the cup to combine all of the almonds. It’s very satisfying when the butter does finally come together and seeing the consistency progress until a super creamy almond butter is formed.
You can see from this series of photos as the texture changed – the more you blend it, the more creamy and smooth it becomes. It is however important to note that the Magic Bullet did seem to get very hot during this whole process, so do make sure to take regular breaks for it to cool down.
I was surprised at how well this turned out and the amount it made from just 200 grams of almonds. You can of course try this method to make any kind of nut butter and perhaps experiment adding some flavourings such as salt or honey to enhance the taste. This is such a pure and wholesome home made alternative to store brought nut butters, which often come packed with unnecessary sugars and oils.
My next recipe is another simple 3 ingredient store cupboard staple useful for breakfasts or a sweet snack anytime of day. Rawnola is a stripped back healthy take on granola using only dates, oats and coconut. For a single serve I just used 2 medjool dates, half a cup of rolled oats and a quarter of a cup of desiccated coconut.
Blitz the dates a few times before adding the other ingredients, then just a few more 10 second pulses and the rawnola is formed. Be careful not to over blend it though as it will become too dusty, whereas the desired consistency is little clusters like a granola. Believe it or not, this actually tastes like cookie dough!
The original creator of this recipe, Loni Jane, became an Instagram sensation with her creation back in 2012 and ever since people have gone mad for this nutritious delicious snack. Whilst I enjoy using rawnola in a cereal bowl soaked in coconut milk and topped with plenty of fruit, the possibilities don’t end there. Try rolling the mixture into bliss balls, enjoy sprinkled on top of smoothie bowls, bake in the oven for a crunch or even add chocolate for an extra sweet treat.
Rawnola can be made in single batches as I have done here, or alternatively multiply the ingredients to make a larger batch which can be stored in a jar for up to a week in the fridge. No additives, no preservatives or artificial flavours, just a pure wholesome snack which will have you reaching for more!
With summer heating up here in England, my go-to recipe with the Magic Bullet has definitely been smoothie bowls. There are numerous combinations and flavours to try with smoothies and with just a few simple tips, you’re sure to have a super thick bowlful every time. Frozen banana, ice cubes and of course the work of the Magic Bullet will provide you with the basis for a perfect consistency whatever combo you opt for.
Frozen fruits are preferable and I’ve even tried adding a little bit of frozen cauliflower to fluff up my smoothies, which actually worked really well and added volume to my bowl. Serve in a coconut for those tropical aesthetic vibes and don’t skimp on those toppings, particularly the rawnola!
Finally, moving onto a savoury recipe, I decided to make a roasted butternut squash and carrot puree. This is another useful one for meal prep, as the mixture can be stored in a jar and kept in the fridge for a ready made sauce or even just a dip.
Once again this is a super simple process using minimal ingredients. For 1 jar full, cut about half of a butternut squash and 1 carrot for roasting. Bake for around 20 minutes, then place in the food processor along with garlic powder, salt, pepper, nutritional yeast, lemon juice and a dash of almond milk. Begin to blend and gradually add a little water to loosen the mixture until a thick puree is formed. Taste and adjust seasoning as required, perhaps adding more nutritional yeast if you would like a cheesy sauce.
I used a tablespoon of this batch straight away for a creamy pasta and stored the rest in a jar for the week. Again, I would encourage you to get creative with this idea as you could use many other combinations of vegetables and seasonings, such as sweet potato and chipotle or cauliflower and cheese.
Upon review of the Magic Bullet, I am extremely impressed with the diversity of ways in which you can utilise it’s functions. Having one small and compact device which blends, mixes and processes food all in one makes food prep quick, easy and fuss free. I can’t wait to try some of the suggested recipes in the booklet and I know those handy on the go lids will come in useful when I finally return to work.