Three Ways to Get Your Daily Dose
Getting Blended Your Way
We love being your go-to daily mega-nourishing smoothie. We also know that sometimes you like to shake things up (spoon instead of sip, get fancy with DIY bowls, and warm-up vs refresh), but still need all the essential nutrients, protein and health-focused boosters we pack into each blend.
In this Blended news, we've got three Fall-style ways to inspire your at-home blend innovation. Use our smoothie, soup & chia bowl blends to keep the prep easy, nutrition high, and taste all your own thing.
We'd love to hear about your favourite Blended recipe hacks. Email us yours and if we feature it in an enews we'll set you up with a 5-pack of fave blends. Click here to share: How I Get Blended
Warm Bowls
Take any of our three soups (Sweet Potato Coconut, Greens Immunity, The Pumpkin Patch) and turn them into the star of your veggie/rice/noodle bowl.
Here are 3 quick steps:
1. Cook your quinoa, rice or noodles
2. Prepare your veggies (stir-fry, roast, steam)
3. While the cooking is happening, make your delicious, nutirent-packed sauce: either let thaw in the frigde ahead or defrost your soup blend. Add to a small saucepan with 1/4 cup water of canned coconut milk.
Add your quinoa/noodles/rice to a bowl, layer veggies in, then top with sauce. Garnish or dive right in.
Here are a couple of our in-house recipes:
Greens Immunity Bowl
What you'll need:
- 1x Greens Immunity Soup Blend
- 1/4 cup coconut milk (canned not carton)
- 50g rice noodles (about 1 cup)
- 2 cups of stir-fry veggies (peppers, onions, broccoli, snap peas, celery)
- 1 TBSP olive oil
- 1 TSP sesame seeds
- handful of green onion (chopped)
The Sauce: in a saucepan, over medium-heat, heat your partially sotened soup blend with 1/4 cup canned coconut milk. Stir often. Keep on warm.
The Noodles: while your soup is heating bring a saucepan of water to a boil. Remove from heat. Stir in the rice noodles and let stand for 3-5 minutes or until tender but firm. Drain water and place in serving bowl. Cover to keep warm.
The Veggies: add 1 TBSP of olive, avocado or coconut oil to a pan & heat on medium, add veggies and sautee for 2-3 minutes (until semi-soft).
Serve veggies over rice noodles, top with the sauce, then garnish with sesame seeds & green onion.
Harvest Bowl
What you'll need:
- 1x Sweet Potato Coconut Soup Blend
- 1/4 cup coconut milk (canned not carton)
- 50g sweet potato (1 cup) or zucchini noodles (2 cups)
- 2 cup veggie mix (bite size pieces of cauli, parsnip, carrot, celery, onion)
- 1 TSP rosemary
- 1 TBSP olive oil
- 1 TBSP chopped fresh parsley
- 1 TBSP pumpkin seeds
The Veggies: toss your veggie mix with olive oil & rosemary (cauli, parsnip, celery, onion), then season with salt and pepper to tatse. Place in the oven for 15 minutes, turn, then roast for another 10 minutes.
The Sauce: heat your partially sotened soup blend and 1/4 cup coconut milk (canned not carton) in saucepan over a low-medium heat. Stir often. Keep on warm.
The Noodles: bring a saucepan of water to a boil and cook your sweet potato noodles for 8-10 minutes. If you are cooking zucchini noodles, wait until veggies are almost done - you're only boiling for 30 seconds). Once noodles are cooked place in serving bowl & cover to keep warm.
Serve veggie mix over noodles, top with sauce, and garnish with parsley & pumpkin seeds.
Chai for Fall 3-Ways
Your smoothies 3-ways in mintues: blend it up old school-style, make it a bowl with your fave toppings, or turn them into chia jars. We're using our energy & immunity-boosting Daily Chai blend in the example below, but you do you with any of our smoothies.
Pumpkin Chai Smoothie
What you'll need:
1x Daily Chai blend (let soften partially)
3/4 cup almond milk (or milk of your choosing)
1-2 Tbsp pumpkin puree
Dash of cinnamon
Add your blend, liquid & pumpkin puree & dash of cinnamon to blender.
Pour into glass and finish with another dash of cinnamon.
The Pumpkin Chai Bowl
What you'll need
1x Daily Chai blend (let soften partially)
1x small banana
1x tbsp pumpkin puree
1/2 cup of almond, oat or cocobut milk
Toppings
2 TSP cacao nibs
1/4 cup Granola (look for a no-sugar added or try our faves):
1 TBSP shredded coconut
dash or two of cinnamon
Steps
Add your blend, banana, liquid & pumpkin puree & dash of cinnamon to blender.
Pour into bowl & add your toppings.
Chai Pumpkin Chia Jars
(makes 2)
Chia jars are perfect for an on-the-go breakfast, energizing snack or brunch starter.
What you'll need
1 Daily Chai blend (let soften partially)
1 cup of almond, oat or coconut milk
1/4 cup of chia
1/4 TSP of cinnamon
2x TBSP pumpkin puree
Topping: coconut whip
Steps
Add a softened Daily Chai blend with 1 cup of mylk + 1/4 tsp cinnamon + 2 TBSP pumpkin in a bowl, then stir until combined well.
Stir in 1/4 cup chia.
Let stand in fridge for 30 minutes, stir well, then cover for 4 hours (or overnight).
Spoon into two jars or bowls & top with the coconut whip.
Happy Blending!