Ingredients
- ½ c milk
- 6 oreo cookies
- 5 lotus cookies
- 1 tsp baking powder
- Ground cookies for sprinkling
- Chocolate chips for sprinkling
- 1 12 oz mug
Instructions
- In the Bella Portable Blender, add the milk, cookies and baking powder. Blend until smooth with no lumps left.
- Pour into the mug until it fills ⅔ of it. Top with cookie crumbs and chocolate chips.
- Microwave for 2 ½ minutes in 30 second increments. If it’s not done, continue microwaving in 10 second bursts.
- Serve hot and enjoy! We like ours topped with whipped cream or a la mode!
Ingredients
- ½ banana
- ¼ c fresh blueberries
- ½ c oats
- ¼ c flour
- 1 egg
- 2 tbsp honey
- ½ c milk
- ½ tsp baking powder
- To decorate:
- ½ c fresh blueberries
- Oatmeal for sprinkling
- Zest from one lemon
- Lemon glaze
Instructions
- Preheat your oven to 350ºF.
- Combine all ingredients in the Bella Portable Blender. Blend until well incorporated, adding more milk if needed.
- Line a cupcake pan and fill the liners ½ full with your batter. Add the 1/2 c blueberries to each muffin and sprinkle with extra oatmeal.
- Bake for 20 minutes, until slightly golden.
- Remove from the oven and let cool slightly before serving.
- Decorate with lemon glaze and lemon zest!
Spiced Raspberry Margarita
Ingredients
- 10 chiles de arbol
- ¼ C salt
- ½ cup raspberries
- ½ cup strawberries, halved
- 4 oz tequila
- 2 tbsp lemon juice
- ½ cup small ice cubes
- To serve:
- 4 slices of jalapeño
- 4 raspberries
- 1 jalapeño, chopped + seeds removed
- Sparkling water to top
- 2 old fashioned glasses
Instructions
- In a small pan over medium heat, toast your chiles.
- Once the chiles are toasted and cooled, add to the Bella Portable Blender and pulse until ground. Mix with salt and set aside.
- Add the raspberries, strawberries, tequila, lemon juice, and ice to the Bella Portable Blender and blitz until slushy.
- Rim your old fashioned glasses with the chile salt, add chopped jalapeño, and fill with the raspberry slushy until it fills ¾ of the glass, fill the rest with sparkling water.
- Use sliced jalapeño and raspberries to make a skewer garnish to top your drink!
Ingredients
- 1 tomato, peeled
- ½ baby cucumber
- ¼ small red onion, sliced
- ¼ red bell pepper, seeds removed, sliced
- 1 clove garlic
- ¾ c water
- 1 tbsp tomato paste
- 2 tbsp olive oil, plus more to serve
- Salt and pepper, to taste
- Ice, for serving
- for the ice:
- ½ c cherry tomatoes, halved
- 1 bunch basil, stems removed
- ¼ c red onion, diced
- ¼ c yellow bell pepper, diced
- 12 small basil leaves
- Water to fill
Instructions
- First, make the ice. Place the first five ice ingredients in your ice cube tray. Cover with water and let freeze completely.
- To make the gazpacho, start by blanching the tomato in boiling water and removing the skin.
- Add the peeled tomato, onion, bell pepper, garlic, water and olive oil to the Bella Portable Blender. Blend until smooth.
- Transfer gazpacho to a soup bowl, add olive oil and the ice and serve!
Chickpea Flatbread & Hummus
Ingredients
- For the chickpea base:
- 14 oz can of chickpeas
- For the flatbread:
- ¾ c flour
- ¼ c olive oil
- For the beet hummus:
- ½ beet, roasted + cubed
- 2 tbsp Tahini
- 1 clove garlic
- Sesame seeds to decorate
- For the cilantro hummus:
- ½ bunch cilantro, stems included
- 2 tbsp Tahini
- 1 clove garlic
- Black sesame seeds to decorate
Instructions
- For the chickpea base. Pour all of the canned chickpea water into the Bella Portable Blender. Add ½ c of chickpeas in batches and blend until you have a smooth paste (this base can be used for the three recipes showed below).
- For the flatbread. Add ½ c of flour and olive oil. Pulse until the flour is well incorporated. Pour into bowl and add the extra flour.
- Heat a pan over medium-high and add some oil to coat. Pour the chickpea flour mixture into the pan, and cook on both sides until golden. Set aside to cool.
- For the beet hummus. Add beet, 1 garlic cloves and 2 tbsp of tahini to the Bella Portable Blender with the chickpea base. Blend well, then pour into a small serving bowl. Decorate with sesame seeds.
- For the cilantro hummus. Add the cilantro, 1 clove garlic and tahini. Pour into another small bowl. Decorate with black sesame seeds.
- Serve the flatbread with desired hummus.
