NUTRIBULLET Juicer, User Manual & Recipe Book

Page: 61 / 88

118
www.nutribullet.com
119
Veggie Chili
• 3 c loves of garlic
• 4 tomatoes
• 1 c up chopped carrots
• 1 c up chopped celery
• 1 c up zucchini
• 1 c up chopped onion
• 1 cup chopped bell pepper
• 1 chopped jalepeno pepper (optional)
• 1 c an kidney beans
• 1 c an pinto beans
• 1 c an black beans
• 2 T bsp oregano
• 1/2 cup veggie broth
• 1/2 Tbsp olive oil
Preparation:
1
Place garlic and tomatoes in the Tall Cup and pulse until you’ve achieved a
diced consistency.
2
A dd olive oil to the bottom of a large stock pot and heat over medium.
3
A dd onion, peppers, carrots, celery and zucchini to the pot and cook until
tender.
4
A dd extracted tomato mixture, beans, broth and oregano and heat over
medium heat while stirring all of the ingredients together for about 10
minutes.
5
Turn heat to low and simmer for about an hour – stirring on occasion.
6 Serve.
Pasta Fagioli
• 1 c up diced celery
• 1 c up chopped green beans
• 2 c arrots, sliced thin
• 2 ripe plum tomatoes peeled & chopped
• 2 Tbsp organic tomato paste, or 1/2 cup tomato sauce
• 1 c
up cooked kidney beans or cannellini beans
• 8 o z cooked whole wheat or brown rice pasta
• 1 T bsp olive oil
• 1 clove garlic, peeled & minced
• 1/2 tsp ground fennel seed
• 1/2 tsp ground coriander seed
• 1 t
sp dried basil OR 1 Tbsp
• S alt and pepper to taste
• 2 T bsp minced fresh basil or Italian parsley for garnish
• 4 c ups veggie broth
Preparation:
1
Cook pasta according to instructions.
2
H eat the oil on low in a 6 to 8 quart pan.
3
A dd the minced garlic to the oil and heat on medium low until lightly
browned.
4
Add in carrots, celery, green beans, and chopped fresh tomatoes; sauté 5
minutes on medium high heat.
5
Add the herbs and spices; sauté briefly.
6
Add the veggie broth.
7
Drain and rinse the kidney beans, then add to pot.
8
A dd tomato paste or tomato sauce, cover and simmer until veggies are
tender.
9
A dd the pasta, salt and pepper to taste.
10 Cook for 10 more minutes, adding more water or stock as desired.
11
Serve garnished with fresh basil or Italian parsley.
DINNERS
NUTRIBULLET,
1 cup chopped bell pepper 1 cup chopped bell pepper
•• 1 chopped jalepeno pepper (optional) 1 chopped jalepeno pepper (optional)
• 1 c • 1 c an kidney beans an kidney beans
• 1 c • 1 c an pinto beans an pinto beans
• 1 c • 1 c
NUTRIBULLET,
eat the oil on low in a 6 to 8 quart pan. eat the oil on low in a 6 to 8 quart pan.
dd the minced garlic to the oil and heat on medium low until lightly
dd the minced garlic to the oil and heat on medium low until lightly
NUTRIBULLET,
dd in carrots, celery, green beans, and chopped fresh tomatoes; sauté 5 dd in carrots, celery, green beans, and chopped fresh tomatoes; sauté 5
LLC
up chopped carrots up chopped carrots
up chopped celery
up chopped celery
up zucchini
up zucchini
up chopped onion
up chopped onion
1 cup chopped bell pepper 1 cup chopped bell pepper
1 chopped jalepeno pepper (optional)
1 chopped jalepeno pepper (optional)