FIFTY S X - A Perfect Pantry lime, juiced 2cm piece fresh ginger 200ml coconut water 3 ice cubes...

S XSucculentSmoothies, Soups and Sauces

FIFTY

BORN NATURALSDARING GREENS SWEET YELLOWSRAGING ORANGES

FIERY REDSLUSCIOUS PINKS

PLEASING PURPLES

Index

SmoothiesJuices Alcoholic Sauces/Dips Soups

BORN NATURALS

Ingredients1 cup natural yoghurt1 cup almond milk¼ cup almonds1 tsp vanilla essence1 banana, peeled1 tbsp cocoa powder3 ice cubes

Method1. Place all the ingredients into a

BlitzPro 700ml cup then attach the blending blade holder.

2. Blitz for 30 seconds or until desired consistency is achieved.

3. Remove the blending blade holder and enjoy or pour into the Blitz2Go sports bottle to drink on the go.

Ingredients200ml milk20g whole hazelnuts1 tbsp hazelnut spread1 waffle cone5 scoops ice creamWhipped cream, to serve1 tbsp crushed nuts, to serve

Method1. Place all the ingredients, excluding

the whipped cream and crushed nuts, into a BlitzPro 700ml cup then attach the blending blade holder.


3. Remove the blending blade holder and pour the thick shake into a tall glass; top with whipped cream and crushed nuts, then enjoy.

Ingredients1 Weet-Bix1 banana, peeled1 tbsp honey¼ cup almonds½ tsp ground cinnamon5 ice cubes250ml milk





BREAKFAST BOUNTY

CHOC HAZELNUT THICK SHAKE

LOCO COCO SMOOTHIE

CAULIFLOWER & BACON SOUP

Ingredients1 tbsp olive oil1 brown onion, diced2 garlic cloves, crushed2 bacon rashes, diced1 head cauliflower florets, diced½ bunch thyme1L chicken stockPinch of salt and pepper200ml creamThyme leaves, to garnish

Method1. In a large saucepan, cook onions

in oil for about 3 minutes on a medium setting until translucent. Add the garlic and cook for a further 3 minutes until golden. Stir in bacon, cauliflower and thyme and cook for 3 minutes more before adding stock, salt, pepper and cream. Simmer for about 15 minutes or until cauliflower is tender. Remove from heat and allow to cool.

2. Place the cooled soup into a BlitzPro 700ml cup, then attach the blending blade.


4. Remove the blending blade holder and reheat the soup in a saucepan or microwave to serve, garnished with a sprinkle of fresh thyme leaves.

Blending may need to be done in batches.

SATAY SAUCE

Ingredients1½ cups unsalted peanuts1 cup water70ml oil1 tbsp sweet soy sauce2 tsp palm sugar1 tbsp tamarind concentrate 400ml coconut milk 20ml fish sauce

Spice Paste

6 dry red chillies3 garlic cloves, peeled2 lemongrass stalks 1 tsp galangal (ginger can be substituted) 2 coriander roots

Method1. Place peanuts into the BlitzPro

350ml cup and attach grinding blade holder.

2. Blitz for 10-15 seconds until nuts are well chopped.

3. Remove grinding blade holder and set nuts aside.

4. In a BlitzPro 700ml cup, add spice paste ingredients and attach the blending blade holder.

5. Blitz for 30 seconds or until a smooth paste is achieved.

6. Remove blending blade holder and spoon spice paste into a hot, oiled frypan. Fry until fragrant. Add ground peanuts and remaining ingredients, stir until well combined.

7. Satay sauce is great served with chicken, beef or vegetables over rice.

To store for up to 5 days, cover with aBlitzPro storage lid

and refrigerate.

Ingredients Spice Blend

5 tsp ground ginger 4 cinnamon sticks10 whole cloves6 cardamom pods, seeds only3 star anise4 black peppercorns1 tsp all spice

Tea Mix

1L water3 black teabags

Smoothie

250ml milk250ml prepared tea mix 3 scoops of ice cream5 ice cubes1 tbsp whipped cream, to serve½ tsp cinnamon powder, to serve

Method 1. Lightly toast all the spice blend

ingredients in a dry frypan for 3 to 5 minutes, or until fragrant. Remove from heat and allow to cool.

2. Place the cooled spice blend into the BlitzPro 350ml cup then attach the grinding blade holder.

3. Blitz for 30 seconds or until a fine grind is achieved.

4. Remove the grinding blade holder and then prepare tea mix.

5. In a saucepan, bring water, teabags and spice blend to the boil for 1 minute. Remove from heat and let stand for 10 minutes to steep. Strain through a fine sieve into a glass jar and refrigerate until cool.

6. Place prepared tea mix, milk, ice cream and ice cubes into a BlitzPro 700ml cup then attach the blending blade holder.


8. Remove the blending blade holder and pour into a tall glass; top with whipped cream and a dusting of cinnamon power, then enjoy.

CHAI TEA SMOOTHIE

Recipe makes enough spice blend and tea mix

for 4 servings.

DARING GREENS

Ingredients½ head of broccoli, florets only1 banana, peeled1 carrot, halved2cm piece fresh ginger10 seedless grapes250ml apple juice5 ice cubes





Ingredients15g baby kale1 apple, cored and quartered 10 grapes¼ avocado, flesh only1 kiwi fruit, peeled1 celery stick1 tsp agave1 tbsp flax seeds3 ice cubes250ml young coconut water





Ingredients175g vanilla yoghurt1 cup baby spinach1 celery stick1 pear, cored and quartered1 cup frozen green grapes1 tbsp water





GOOD VIBES GREEN HIT VANILLA GALORE

Ingredients1 zucchini, quartered1 celery stick1 handful of kale leaves1 lime, juiced4 mint leaves1 tsp chia seeds200ml coconut water3 ice cubes





Ingredients1 cucumber, quartered 1 apple, cored and quartered1 celery stick5 mint leaves200ml coconut water3 ice cubes





Ingredients250g pineapple pieces1 broccoli stalk 1 handful kale leaves4 mint leaves200ml coconut water3 ice cubes





ZUCCHINI, MINT & LIME

CUCUMBER, APPLE & MINT

PINEAPPLE, BROCCOLI & KALE

Ingredients1 tomato, quartered 1 small carrot, halved½ lime, juiced1 handful baby spinach leaves¼ bunch basil leaves1 tsp Tabasco sauce200ml cloudy apple juice3 ice cubes





Ingredients1 capsicum, deseeded and chopped1 tomato, quartered1 carrot, halved¼ bunch parsley leaves1 handful baby spinach leaves½ lemon, juiced1 tbsp Greek yoghurt 200ml water 3 ice cubes





Ingredients1/2 cup cabbage, shredded1 celery stick1 tsp lemon juice2cm piece fresh ginger1 handful baby spinach leaves1 pear, cored and quartered250ml coconut water3 ice cubes





TOMATO, CARROT & LIME

CAPSICUM, TOMATO & CARROT

FAT FIGHTER

Ingredients1 cup cabbage, shredded1 celery stick1 carrot, halved1 lime, juiced1 baby fennel bulb, quartered2cm piece fresh ginger¼ bunch coriander leaves200ml coconut water3 ice cubes





FENNEL, GINGER & CORIANDER

Ingredients2 kale leaves4 asparagus spears1 orange, peeled and quartered1 handful baby spinach leaves1 green apple, cored and quartered200ml coconut water3 ice cubes





KALE, ORANGE & APPLE

Ingredients1 baby fennel bulb, quartered 1 celery stick2 kale leaves½ pear1 lime, juiced2cm piece fresh ginger200ml coconut water3 ice cubes





FENNEL, CELERY & LIME

Ingredients3 coriander roots3 garlic cloves3cm piece fresh ginger2 large green chillies, deseededPinch of saltPinch of white pepper1 tsp ground turmeric 1 tsp ground galangal3 tbsp coconut oil50ml water2 tbsp palm sugar400ml coconut milk1 tbsp fish sauce

Method1. Place all the ingredients,

excluding the coconut milk and fish sauce, into a BlitzPro 700ml cup then attach the blending blade holder.


3. Remove the blending blade holder and spoon the paste into a hot, oiled frypan. Once fragrant, add the coconut milk and fish sauce and stir until well combined.

4. Use in your favourite curry recipe or as a marinade to chicken or vegetables.

GREEN CURRY PASTE


and refrigerate.

Ingredients2 garlic cloves, peeledZest of 1 lemon½ bunch parsley2 tbsp olive oilPinch of salt Pinch of pepper




3. Remove the blending blade holder and serve over freshly cooked pasta, on lamb, braised meat or as a dressing on salads.

Ingredients2 avocados, peeled and deseeded½ red onion1 red chilli, deseeded1 garlic clove, peeled½ tsp chilli powder1 lime, juiced1 tsp ground cumin¼ bunch coriander leavesPinch of saltPinch of pepper




3. Remove the blending blade holder and serve as a tasty dip or add to any of your favourite Mexican meals.

GREMOLATA

GUACAMOLE


and refrigerate.

SWEET YELLOWS

Method1. Place coffee beans into the BlitzPro

350ml cup and attach the grinding blade holder.


3. Remove the grinding blade holder and place the grounds into a coffee plunger with 200ml of boiling water. Depress plunger and then allow coffee to cool.

4. Place the cooled coffee and remaining ingredients, excluding the whipped cream, into a BlitzPro 700ml cup then attach the blending blade holder.


6. Remove the blending blade holder and pour into a tall glass; top with whipped cream to serve.

Ingredients3 tbsp coffee beans 200ml boiling water6 caramel toffees4 scoops vanilla ice cream5 ice cubes1 tbsp caramel or toffee topping200ml milkWhipped cream, to serve

Ingredients1 banana, peeled1 mango, peeled and deseeded1 orange, peeled and quartered1 passionfruit, pulp only100g sweet papaya4 mint leaves200ml coconut water3 ice cubes





CARAMEL FRAPPUCCINO

TROP FEST

Ingredients1 tbsp olive oil1 brown onion, diced2 garlic cloves, peeled and crushed2 tsp ground ginger1 tsp ground cumin1 tsp ground turmeric1 tsp ground coriander½ tsp cayenne pepperPinch of saltPinch of pepper1 cup red lentils1L vegetable stock2 tbsp natural yoghurt, to serve 5 mint leaves, to serve½ lemon, juiced, to serve

Method1. In a large saucepan on a medium

heat, add olive oil and onions and cooked until translucent. Add ginger, cumin, turmeric, coriander, cayenne pepper, salt, pepper, red lentils and stock and then simmer for 15 minutes. Remove from heat and allow to cool.



4. Remove the blending blade holder and reheat the soup in a saucepan or microwave. To serve, garnish with yoghurt, chopped mint and lemon juice.

SPICY RED LENTIL SOUP


Ingredients1 tbsp whole cumin seeds1 tbsp whole coriander seeds2 tsp sea salt2 tsp paprika6 cardamom pods, seeds only3 whole cloves½ nutmeg seed, grated1 tsp whole cayenne pepper1 tsp whole black peppercorns2 tbsp caster sugar½ cinnamon stick1 tsp ground turmeric1 tsp ground all spice

Method1. Place all the ingredients into a dry

frypan over a medium-to-high heat and cook for 3 minutes or until fragrant. Remove from heat and allow to cool.

2. Place the cooled ingredients into the BlitzPro 350ml cup then attach the grinding blade holder.


4. Remove grinding blade holder and sift mixture through a fine sieve.

5. Use immediately as a rub for chicken or lamb or store in an BlitzPro blending cup and storage lid for later use.

MOROCCAN SPICE MIX

RAGING ORANGES

Ingredients1 gala apple, cored and quartered½ lemon, juiced2cm piece fresh ginger5 mint leaves1 carrot, halved250ml cloudy apple juice





Ingredients1 orange, peeled and quartered1 apple, cored and quartered½ pink grapefruit, peeled1 cucumber, quartered1 tsp flax seeds200ml water3 ice cubes





Ingredients1 carrot, halved½ head baby fennel, halved½ green apple, cored and quartered1 cucumber, quartered½ pear, cored1 handful baby spinach leaves200ml water3 ice cubes





CARROT & APPLE NAUSEA NEUTRALIZER

ORANGE, CUCUMBER & PINK GRAPEFRUIT

CARROT, FENNEL & PEAR

Ingredients1 peach, deseeded and quartered1 pear, cored and quartered1 apple, cored and quartered100ml natural yoghurt100ml apple juice3 ice cubes





Method1. Place the curry paste ingredients

into a BlitzPro 700ml cup then attach the blending blade holder.

2. Blitz for 30 seconds or until a smooth paste is formed.

3. Remove the blending blade holder and spoon the paste into a large saucepan over a medium heat. Cook for 5 minutes or until fragrant.

4. Add the pumpkin, coconut cream and water to the saucepan and cook for a further 25 minutes or until the pumpkin is soft. Stir in fish sauce and palm sugar. Remove from heat and allow to cool.

5. Pour the cooled contents into a BlitzPro 700ml cup then attach the blending blade holder.


7. Remove the blending blade holder and reheat the soup in a saucepan or microwave. To serve, garnish with a sprinkle of fresh coriander leaves.

IngredientsRed Curry Paste

3 garlic cloves, peeled4 coriander roots10 dried red chilli, soaked3 red shallots1 lemongrass stick, chopped3cm piece galangal, chopped1 tsp salt½ cup peanut oil

Soup

1kg pumpkin, chopped800ml coconut cream1 cup water2 tbsp fish sauce2 tbsp palm sugarCoriander leaves, to serve

THAI PUMPKIN SOUP

PEACH, PEAR & APPLE

Ingredients1 tbsp olive oil1 brown onion, diced2 garlic cloves, crushed500g sweet potato, chopped3 carrots, chopped1 head baby fennel1 tbsp ground cuminPinch of saltPinch of pepper1.5L chicken stockBasil leaves, to garnish


heat, cook onions in olive oil until translucent. Add the garlic and cook a further 3 minutes until golden. Add sweet potato, carrots, fennel, cumin, salt, pepper and stock, then simmer for 15 minutes or until vegetables are tender. Remove from heat and allow to cool.



4. Remove the blending blade holder and reheat the soup in a saucepan or microwave. To serve, garnish with fresh basil leaves.

SWEET POTATO, CARROT & FENNEL SOUP


IngredientsSpice Mix

1 tbsp cinnamon1 tbsp black pepper1 tbsp coriander seeds4 whole cloves2 tsp all spice

Marinade

½ bunch green shallots5cm piece fresh ginger3 red shallots1 ripe tomato, quartered4 scotch bonnet chillies½ bunch fresh thyme1 lime, juiced2 tbsp soy sauce2 tbsp brown sugar1.8 kg chicken pieces

Method

Spice Mix

1. Place all spice mix ingredients into a dry pan and toast over a medium heat for 3 minutes or until fragrant. Remove from heat and allow to cool.

2. Place the cooled spice mix into the BlitzPro 350ml cup then attach the grinding blade holder.


4. Remove grinding blade holder and set aside.

5. Place all the marinade ingredients into a BlitzPro 700ml cup then attach the blending blade holder.


7. Add the prepared spice mix to the marinade and blitz together until combined. Rub into the chicken pieces until evenly coated. Marinate for 5 hours in the refrigerator, or overnight for best results.

8. Roast the chicken pieces in the oven on 180°C for 40-45 minutes. Serve with salad and rice.

JERK CHICKEN MARINADE

Marinade

Method1. Preheat the olive oil in a frypan

over a medium heat and sauté the onions and garlic until golden brown.

2. Place the carrots and water into a BlitzPro 700ml cup then attach the blending blade holder.


4. Remove the blending blade holder and pour the carrot mixture into the frypan. Add the cumin and salt and allow to simmer for about 10 minutes or until thickened, stirring occasionally.

5. Allow mixture to cool and serve with sour dough bread.

Ingredients1 tbsp extra virgin olive oil1 brown onion, thinly sliced2 garlic cloves, peeled and crushed280g carrots, diced420ml water2 tsp ground cumin1 tsp flaked salt1/4 cup light olive oilSour dough bread, to serve

CARROT & CUMIN DIP

CARROT, ORANGE & GINGER

Ingredients1 carrot, halved1 apple, cored and quartered1 orange, peeled and quartered1 celery stick2cm piece fresh ginger200ml coconut water3 ice cubes





FIERY REDS

Ingredients150g frozen cherries150g frozen peach cheeks60ml tequila60ml lime juice5 ice cubes40ml sugar syrup50g caster sugar, to serve

Method1. Lightly rub the rim of a Margarita

or cocktail glass with lime juice. Place the caster sugar in a saucer then dip the rim of the glass into the sugar to form a light coating.

2. Place all remaining ingredients into a BlitzPro 700ml cup then attach the blending blade holder.


4. Remove the blending blade holder and pour into the prepared glass, enjoy.

‘ADULTS ONLY’ MARGARITA

Ingredients1 tomato, quartered1 fresh baby beetroot, peeled1 red eschalot1 celery stick3 drops Tabasco sauce1 cucumber, quartered¼ bunch parsley leaves1 tsp agave1 garlic clove, peeled and crushedPinch of saltPinch of pepper200ml coconut water3 ice cubes





SUPER JUICE

Ingredients1 pear, cored and quartered2 celery sticks½ cup frozen raspberries4 mint leaves200ml cloudy apple juice3 ice cubes





PEAR, CELERY & RASPBERRY

Ingredients1 beetroot, peeled and quartered1 red capsicum, deseeded and quartered1 orange, peeled and quartered1 carrot, halved2cm piece fresh ginger¼ cup red cabbage, sliced200ml water3 ice cubes





Ingredients1 beetroot, peeled and quartered1 celery stick1 green zucchini, quartered 1 handful baby spinach leaves1 carrot, halved 200ml coconut water½ lime, juiced3 ice cubes





Ingredients1 cucumber, quartered 1 beetroot, peeled and quartered1 carrot, halved2cm piece fresh ginger½ pear, cored and quartered½ celery stick1 tsp ground cinnamon 200ml cloudy apple juice3 ice cubes





IMMUNITY BOOST

BEETROOT, CELERY & ZUCCHINI

BEETROOT, CAPSICUM & GINGER

Ingredients½ cup strawberries, hulled10 grapes½ cup blueberries5 mint leaves1 apple, cored and quartered 1 lime, juiced200ml coconut water3 ice cubes





STRAWBERRY, LIME & BLUEBERRY

Ingredients1 tomato, quartered1 cucumber, quartered4 asparagus stalks½ lemon, juiced1 beetroot, peeled and quartered¼ bunch basil leaves¼ bunch parsley leaves1 handful baby spinach leaves Pinch of salt Pinch pepper200ml coconut water3 ice cubes





TOMATO, CUCUMBER & BASIL

Ingredients1 beetroot, peeled and quartered1 carrot, halved2 kale leaves1 apple, cored and quartered 300ml coconut water3 ice cubes





BEETROOT, CARROT & KALE

Ingredients½ cup semi-dried tomatoes10g pine nuts¼ bunch basil leaves100ml olive oil10g parmesan cheese, grated Pinch of salt and pepper, to season

Method1. Place all ingredients, excluding salt

and pepper, into the BlitzPro 350ml cup then attach the grinding blade holder.


3. Remove the grinding blade holder and serve on cooked pasta. Season with salt and pepper, to taste.

Ingredients1 tbsp olive oil1 brown onion, diced2 garlic cloves, peeled and crushed800g can diced tomatoes1 tsp oregano 100g semi-dried tomatoes1L vegetable stock1 tsp sugarPinch of saltPinch of pepper150ml sour cream Basil leaves, to garnish

TOMATO & BASIL SOUP

SEMI-DRIED TOMATO PESTO

Method1. In a large pot on a medium heat,

fry onions in oil for about 3 minutes. Add the garlic and simmer for a further 2 minutes, then add tomatoes, oregano, semi-dried tomatoes, stock, sugar, salt and pepper. Simmer for 15 minutes. Add sour cream and remove from heat. Allow soup to cool.

2. Pour cooled soup into a BlitzPro 700ml cup then attach the blending blade holder.


4. Remove the blending blade holder and reheat the soup in a saucepan or microwave. To serve, garnish with a sprinkle of fresh, chopped basil leaves.


Ingredients30ml olive oil1 brown onion, diced3 garlic cloves, peeled and chopped3 red chillies, deseeded and chopped2 slices prosciutto1 tbsp tomato paste400g can diced tomatoes1 cup chicken stock¼ bunch basil leavesPinch of salt and pepper, to season


heat, cook onions in olive oil until softened. Add the garlic, chillies and prosciutto and cook for a further 3 minutes. Stir in the tomato paste, followed by the stock. Cook for 15 minutes. Remove from heat and allow to cool.

2. Place the cooled sauce into a BlitzPro 700ml cup with the basil leaves and attach the blending blade.


4. Remove the blending blade holder and pour the sauce on to cooked pasta of choice. Season with salt and pepper to taste.

ARRABIATA SAUCE


LUSCIOUS PINKS

Ingredients250g frozen cranberries100ml pineapple juice60ml vodka60ml peach schnapps1 lime, juiced5 ice cubes




3. Remove the blending blade holder and pour granita into a cocktail glass and enjoy.

Ingredients250g frozen strawberries250ml skim milk2 tbsp fat free yoghurt125g frozen raspberries1 tbsp chia seeds1 tbsp pumpkin seeds1 tsp Equal sugar substitute





Ingredients¼ pineapple, cored and peeled1 cup frozen raspberries½ cup natural yoghurt4 mint leaves100ml coconut water3 ice cubes





‘ADULTS ONLY’ CRANBERRY & LIME GRANITA

STRAWBERRY SLIM GYM

PINEAPPLE, RASPBERRY & MINT

Ingredients1 beetroot, peeled and quartered1 apple, cored and quartered2 small carrots, halved½ pink grapefruit, peeled1 handful kale leaves1 tsp agave200ml coconut water3 ice cubes





BEETROOT, CARROT AND APPLE

Ingredients250g frozen mixed berries50ml cream1 egg white50g sugar½ lemon, juiced50ml water




3. Remove the blending blade holder and pour the sorbet into 4 serving bowls to serve.

FROZEN BERRY SORBET

Ingredients100g watermelon, diced100g honeydew, diced100g rockmelon, diced½ lemon, juiced½ cup frozen raspberries1 tsp agave200ml coconut water3 ice cubes





MELON COOLER

Ingredients200g frozen seedless watermelon50g frozen raspberries1 cucumber, deseeded and halved1 lime, juiced1 tsp caster sugar





WATERMELON COOLER

Ingredients½ pomegranate, juiced 2 tbsp redcurrant jelly, warmed70ml olive oil1 tbsp sherry vinegar 1 tsp Dijon mustardPinch of saltPinch of pepperPomegranate seeds, to serve




3. Remove the blending blade holder and pour the vinaigrette over a tossed salad and garnish with the pomegranate whole seeds.

POMEGRANATE VINAIGRETTE

PLEASING PURPLES

Ingredients250ml apple juice1 cup frozen blueberries1 banana, peeled¼ cup whole almonds1 tsp agave5 ice cubes





Ingredients4 cooked beetroots, peeled and quartered2 green onion sprigs1 tsp white wine vinegar1 cucumber, halved1 cup pomegranate juice2cm piece fresh ginger½ cup chicken stockPinch of salt and pepperSour cream, to serve

Method1. Place all the ingredients, excluding

the sour cream, into a BlitzPro 700ml cup then attach the blending blade holder.


3. Remove the blending blade holder and pour into four serving bowls. Top with a dollop of sour cream.

COLD BEETROOT SOUP

BERRY BRAIN BLAST

In 3 Simple Steps

BLITZ LIKE A PRO

CHOOSE THE CORRECT BLADE

Step 1

GRINDING BLADE

Select the grinding blade to finely chop, smash or grind

ingredients such as nuts, seeds and coffee beans.

BLENDING BLADE

Select the blending blade to blitz delicious smoothies,

soups or sauces.

Best used with the 700ml BlitzPro cupBest used with the 350ml BlitzPro cup

TWIST AND

BLITZAlign and lock the blending cup onto the BlitzPro base to automatically

start blitzing! It's that simple.

Step 2

POUR AND GO

Pour your blitzed creation into the Blitz2Go

sports bottle to drink on the go.

Step 3

MORE RECIPESREVEALED ONLINE

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FIFTY S X - A Perfect Pantry lime, juiced 2cm piece fresh ginger 200ml coconut water 3 ice cubes...

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Transcript of FIFTY S X - A Perfect Pantry lime, juiced 2cm piece fresh ginger 200ml coconut water 3 ice cubes...