Recipes A selection of nutritious extracted recipes
for optimal health

View and save your favorite NutriBullet recipes on your mobile device with the free NutriLiving Recipes App.

NutriBlast RxSniffle
Stopper

Sniffle Stopper

  • 2 cups baby kale
  • 1 ½ bananas
  • 2 tbsp pumpkin seeds
  • 2 tbsp sesame seeds
  • ¾ cup steel cut oats, cooked
  • 2 cups unsweetened almond milk

NutriBlast Rx Inner
Glow

Inner Glow

  • 2 cups spinach
  • 1 ½ cups blueberries
  • ½ avocado
  • 2 tbsp raw cacao powder
  • 2 cups water (may also use coconut water for 50 more calories per serving)

NutriBlast Rx Anti-
Inflammation
Blast

Anti-Inflammation Blast

  • 2 cups yellow chard (or two large leaves with yellow stem included)
  • 1" fresh turmeric root
  • 1 ½ cup cups pineapple chunks
  • ½ avocado
  • 3 tbsp chia seeds
  • cup cucumber
  • 1 ½ cans (about 24oz) coconut water

NutriBlast Rx Full O'
Fiber

Full O' Fiber

  • ½ cup wheat bran
  • 2 cups collard greens
  • 1 banana
  • 1 cup blueberries (may sub strawberries)
  • 20 raw almonds
  • 2 cups water

NutriBlast Rx Bone-up Blast

Bone-up Blast

  • 1 cup Swiss chard
  • 1 cup kale
  • 1 medium pear
  • 1 cup blueberries
  • ¼ cup cashews
  • ½ cup dried goji berries
  • 2 tbsp cacao powder or nibs
  • 2 cups plain, unsweetened almond milk (calcium-fortified)

SouperBlast Comforting
Tomato Basil
Soup

Comforting Tomato Basil

  • 5 large ripe tomatoes, peeled and chopped
  • ¼ garlic clove
  • ¼ cup raw cashews, soaked 4-8 hours and drained
  • ¼ cup fresh basil leaves, loosely packed
  • ¼ tsp dried thyme
  • ½ tsp Himalayan salt
  • 1 tbsp chia seeds
  • 2 cups plain, unsweetened almond milk

SouperBlast Clean
Spring
Soup

Clean Spring Soup

  • 1 apple
  • 6 stalks celery, trimmed and cut into chunks
  • 3 cups spinach
  • ½ cup walnuts
  • 1 tbsp Dijon mustard
  • ½ tsp Himalayan salt
  • 1 tbsp lemon juice
  • 2 cups low sodium vegetable broth
  • Black pepper to taste
  • 1 tbsp SuperFood SuperGreens (optional)

SouperBlastGarden
Party
Soup

GARDEN PARTY SOUP

  • 4 Roma tomatoes, sliced into chunks
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • ½ beet, chopped
  • ¼ cup fresh chopped parsley
  • 2 cups spinach
  • 2 tsp hot sauce
  • Black pepper
  • 2 cups vegetable broth