Blend it Healthy

Nutritionist Lama Al Naeli creates healthy recipes using the Kenwood Blender/Juicer.

A synergistic way to satisfy the body’s thirst for natural fruit juices, important minerals and essential vitamins.

Juice Pulp Quick Bread:Ingredients:Non-stick cooking spray, for spraying the loaf pan2 1/4 cups all-purpose flour1 1/2 teaspoons baking powder1 teaspoon ground cinnamon1/2 teaspoon baking soda1/2 teaspoon salt1/2 teaspoon ground cardamom, optional3/4 cup packed light brown sugar3/4 cup vegetable oil1/2 cup granulated sugar1 teaspoon vanilla extract3 large eggs

Directions

1 1/2 cups fruit and vegetable pulp leftover from the Pure juice juicer (Recommended to use 1 cup berry/apple and 1/2 cup carrot, but any combination will work.

Preheat the oven to 350 degrees

spray loaf pan with non-stick cooking spray

In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, salt and cardamom if using.

In another large bowl, whisk together the light brown sugar, vegetable oil, granulated sugar, vanilla and eggs. Add the dry ingredients to the wet in 2 additions, folding together until just combined. Fold in the fruit and vegetable pulp.

Pour into the prepared pan and bake until a toothpick inserted in the center comes out clean, 50 minutes to 1 hour. Set aside until the pan is cool enough to handle, then unmold the bread onto a wire rack to cool completely before slicing.

Veggie (Juice Pulp) Meatballs:Ingredients:2 cups vegetable pulp from a juicer (We used 1/2 cup celery pulp, 1/2 cup kale pulp and 1 cup carrot pulp, but any combination of vegetable pulp would work. See Cook’s Note)1/2 cup grated Parmigiano-Reggiano1 tablespoon extra-virgin olive oil2 teaspoons Italian seasoning1/2 teaspoon salt1/2 teaspoon freshly ground black pepper2 cloves garlic, finely minced1 egg, lightly beatenMarinara sauce and spaghetti, for serving, optional

Directions:

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.

In a large bowl, mix together the vegetable pulp, Parmigiano-Reggiano, olive oil, Italian seasoning, salt, pepper, garlic and egg until well combined. Form meatballs using about 2 tablespoons of the mixture for each. Place the meatballs on the prepared baking sheet.

Bake for 30 minutes, using a spatula to flip the meatballs halfway through baking. Serve immediately, or add them to a pot of marinara sauce and serve atop spaghetti if desired.

Banana-Blueberry smoothie:Ingredients:•  250 Ml light soy milk,•  Half cup frozen blueberries,•  One medium frozen banana,•  1 extract vanilla piece,•  2 table spoon Honey

Surce: Lama Al Naeli

Lama Al Naeli is nationally known Nutritionist and clinical dietitian having several years of extensive experience in nutrition, health, wellness and natural living.