Get ready: we have five healthy recipes that will change your life, all taken from the book The Blender Girl . You will only need a few ingredients and your blender, which will be your best friend to prepare these simple dishes full of flavor. Is ready? Let's start.
CREAMY PINEAPPLE (2 doses)
Ingredients:
1 cup (240ml) coconut water or water
2 ½ cup (400g) pineapple, diced, fresh or frozen
1 cup (43g) baby spinach, very well compacted
1 ½ teaspoons red onion, finely chopped
2 tablespoons chopped cucumber
¼ cup (7g) coriander, finely chopped
2 tablespoons freshly squeezed lime juice, plus a little more to taste
1 pinch of finely grated lime zest
1 pinch of natural salt, more to taste
1 cup (125g) ice cubes
Natural sweetener
Preparation method:
Place all the ingredients in your blender in the order indicated and blend for about a minute, until smooth and creamy. Adjust the flavors to taste (you may want more onion, lime juice, salt or sweetener, depending on how ripe your pineapple is).
SPICY GASPACHO (2 servings)
Ingredients:
4 tomatoes, quartered
½ red pepper, quartered and seeded
½ cucumber, peeled and roughly chopped
½ avocado, pitted and peeled
1 tablespoon red onion, finely chopped, plus a little more to taste
2 tablespoons finely chopped coriander
2 tablespoons freshly squeezed lime juice, plus a little more to taste
½ teaspoon of natural salt, plus a little more to taste
½ teaspoon freshly ground black pepper
1 pinch of red pepper flakes
1 cup (125g) ice cubes
Preparation method:
Place the tomatoes in the blender and cover with the remaining ingredients. Blend at maximum speed for 30 to 60 seconds, until smooth and creamy.
CREAMY VITAMIN C (2 to 4 doses)
Ingredients:
1 ½ cup (360ml) freshly squeezed orange juice
½ teaspoon of probiotic powder
1 orange, peeled and pitted
1 cup (160g) strawberries, roughly chopped
½ cup (70g) red pepper, diced
½ cup (70g) roasted or steamed sweet potato, coarsely chopped (peeled before or after cooking)
½ cup (60g) raw, frozen cauliflower florets
½ cup firm tofu
¼ cup (35g) raw sliced almonds
2 teaspoons finely grated orange peel
1 teaspoon alcohol-free vanilla essence
½ teaspoon of turmeric powder
1 tablespoon pure maple syrup
2 cups (250g) ice cubes, plus a little more to taste
1 dried apricot, finely chopped (optional)
1 tablespoon dried goji berries
1 teaspoon ground flaxseeds (optional)
Preparation method:
Place everything in the blender and blend at maximum speed for 30 to 60 seconds, until smooth and creamy. Adjust the flavors and consistency to taste and enjoy.
HEALTHY PIZZA
Ingredients:
2 gluten-free thin pizza bases
Oil
2 cups diced yellow onion
Natural salt and freshly ground black pepper
2 potatoes, washed, peeled and sliced
1 teaspoon chopped fresh rosemary
2 cups (44g) loosely packed arugula
Sauce:
½ cup (120ml) olive oil
¼ cup (60ml) balsamic vinegar
1 tablespoon chopped fresh rosemary
1 teaspoon minced garlic (about 1 clove)
¼ teaspoon of natural salt
Pinch of freshly ground black pepper
Preparation method:
Place the bases in the oven, according to the instructions on the packaging. Remove them from the oven and place on trays lightly greased with olive oil. Increase the oven temperature to 220 degrees.
Heat two tablespoons of olive oil in a frying pan over medium heat. Add the onion and a pinch of salt and pepper and sauté for 10 to 15 minutes, until the onion caramelizes. Reserve.
Place the potatoes in a bowl and, using your hands, mix the slices with half a teaspoon of olive oil and a pinch of salt and pepper. Reserve.
To make the sauce, place all the ingredients in a blender and blend at maximum speed for 30 to 60 seconds, until the oil and vinegar emulsify.
To assemble the pizzas, spread a tablespoon and a half of sauce over each base. Place the onions on top and then the potatoes. Sprinkle half a teaspoon of rosemary over the potatoes on each pizza.
Place the pizzas in the oven until the pizzas are well cooked and golden, for around 20 minutes. Remove from the oven and let the pizzas cool slightly. Just before serving, pour 1 or two tablespoons (or more) of the sauce over each pizza. Toss the arugula with half a teaspoon of olive oil and spread a cup of the leaves on each pizza to cover the potatoes.
Place the remaining sauce on the table.
DARK CHOCOLATE PUDDING
Ingredients:
1 cup (140ml) unsweetened almond milk
2 ripe avocados, pitted and peeled
1/3 cup plus 1 tablespoon unsweetened cocoa powder
½ cup (120ml) plus 2 tablespoons maple syrup or other natural liquid sweetener
2 teaspoons of non-alcoholic vanilla essence
¼ teaspoon alcohol-free almond essence
¼ teaspoon of cinnamon powder
Pinch of natural salt
Cashew cream for garnish
1 cup (160g) fresh berries of your choice, for garnish
2 tablespoons raw sliced almonds, roughly chopped
Preparation method:
Place the almond drink, avocados, cocoa powder, maple syrup, vanilla and almond essences, cinnamon and salt in the blender and blend on high speed for 36 to 60 seconds, until smooth and creamy.
Transfer the pudding to cocktail glasses, cover and refrigerate for at least 3 hours.
To serve, top each pudding with a dollop of cream, some berries and almonds.
