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RECIPES
Restaurant Style Salsa
14-oz. can diced tomatoes, undrained
⅛ tsp. black pepper
5–6 pickled jalapeno rings
¼ tsp. ground cumin
2 cloves garlic
1 Tbsp. lime juice
¼ cup cilantro, tightly packed
salt, to taste
1. Place all ingredients into a beaker or tall, narrow container.
2. Mix with the immersion blender until desired consistency is reached.
Makes 1½ cups
Peach-Blueberry Smoothie
1 cup frozen peaches
1 cup low-fat milk or almond milk
½ cup frozen blueberries
honey, to taste
1. Place all ingredients into a smoothie cup, beaker or tall, narrow container.
2. Mix with the immersion blender until smooth.
Serves 1–2
Vegetable Cocktail Smoothie
1 cup baby spinach (tightly packed)
1 clove garlic
14-oz. can diced tomatoes, undrained
1 Tbsp. lemon juice
1 stalk celery, chopped
hot sauce, to taste
2 green onions, chopped
salt, to taste
1. Place the spinach and tomatoes into a smoothie cup, beaker or tall,
narrow container.
2. Mix with the immersion blender until smooth. Add remaining ingredients
and blend until desired consistency is reached.
Serves 1–2
