Enjoyingspring, you got me intrigued, so I looked up the Nutribullet and started watching YouTube videos. All the videos were very positive, giving high marks to the Nutribullet. But I was struck by the small quantity of vegetables that went into their drinks. I'm sure this is because I'm used to juicing. Typically, I put 4 carrots, a small beet, 2 large stalks of celery, loads of romaine or kale, a chunk of ginger through the juicer, which comes out to one pint of juice. I realize that the juicer leaves behind a fair amount of solids behind. But I felt the chief advantage of juicing is that it enables you to consume a lot more vegetables than you could possibly eat whole. And the liquid is said to contain 95% of the nutrients. I know when I was juicing every morning I had dramatically more energy in the afternoon. The people in the videos were putting a couple of handfuls of greens--usually spinach--in their Nutribullets, less than I'd put into a typical salad for myself. A few mini-carrots, or a half a regular carrot, went in too. Then, typically, lots of fruit. Berries. A whole banana. And water. I wasn't expecting the water at all. I guess if I think about getting one of these I'll have to think of it completely separate from juicing. I wish I could talk to someone who does both.

Anyone reading this should not be confused about what the NutriBullet and similar high velocity blenders are used for. They are not juicers. There's an enormous health benefit to ingesting the whole fruit or vegetable. I'm on my second magic bullet, still enjoying one almost every day for over two years. My concoctions are heavy on the green stuff with a smaller proportion of fruits, I've found that a tiny slice of lemon or orange makes a huge difference in flavor. Half an apple and a few pieces of frozen fruit turn a dark green mixture into something delicious. A good quality protein powder turns a green drink into a meal. I've never had a doctor not love hearing about the "sludgies". My primary care doctor had me bring mine into the office one early morning to demonstrate to her entire staff. She brought the produce and other ingredients.

This just takes about 1/2 an hour to make. CREAMY TARRAGON CHICKEN 4 boneless, skinless chicken breast halves Salt and pepper to taste 3 Tbsp. flour 2 Tbsp. olive oil 1 Tbsp. onion, finely chopped ( or 2 garlic cloves, minced) ü c. white wine 1 Tbsp. fresh tarragon, chopped ü c. chicken broth 3 Tbsp. butter ü c. heavy cream Season chicken with salt and pepper; dredge in flour. Set aside chicken and remaining flour. In a large saute pan, heat olive oil over medium high heat. Brown the chicken 2-3 minutes per side until golden brown. Set aside and keep warm. Add onion to pan and cook one minute (you will need to add more oil). Pour wine in pan and increase heat to high. Deglaze pan by cooking until almost all the liquid has evaporated, stirring to loosen browned bits in the pan. Reduce heat to med. Low and add reserved flour, stirring to form a thick roux. Stir in tarragon and broth. Return chicken to pan and cook until chicken is cooked through and juices run clear, about 10 minutes. Remove chicken to plates, add butter and cream to pan and heat through. Spoon sauce over chicken and serve. NOTES: I used two chicken breasts and doubled the sauce but it still doesnâÂÂt make a lot.

All of these are tried and family approved :-) The banana cake doesn't start with a mix, but I'm sending it anyway since you say he loves bananas. Becky * Exported from MasterCook * Death By Chocolate Recipe By :Tamara Chatham Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 box chocolate cake mix 1 small package instant chocolate pudding mix 12 ounces chocolate chips 4 eggs 1 cup sour cream 1/2 cup water 1/2 cup oil Mix all ingredients, except chocolate chips. Dust chocolate chips with flour. Remove excess flour, and fold into cake mixture. Bake in greased and floured bundt cake pan at temperature indicated on cake mix box. Dust with powdered sugar. - - - - - - - - - - - - - - - - - - - NOTES : Tamara likes to refrigerate the cake before serving, as the texture becomes denser and the cholcolate chips harden. * Exported from MasterCook * Italian Love Cake Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 box fudge marble cake mix (or chocolate) 2 pounds ricotta cheese 1 cup sugar 4 eggs 1 teaspoon vanilla 1 box instant chocolate pudding -- (3 3/4 oz.) 1 cup milk 8 ounces non-dairy whipped topping -- thawed Preheat oven to 350 degrees. Prepare cake as directed on box and pour into greased and floured 9 x 13 pan. In separate bowl, combine ricotta, sugar, eggs, and vanilla; mix well. Spoon over unbaked cake. Bake cake for 1 hour. Cool. Mix instant pudding with milk; fold in whipped topping. Spread over cake; refrigerate. Yield: 12 servings. Source: "http://busycooks.about.com" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Thunder Cake Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 box German chocolate cake mix 1 can sweetened condensed milk -- (14 ounce) 1 jar fudge ice cream topping -- (8 ounce) 1 container frozen whipped topping -- (16 ounce) thawed 2 8 ounce Heath candy bars -- crushed Bake cake in a 9-by-13-ounce pan as directed on package. Let cool 25 to 30 minutes. Poke holes in cake with wooden spoon handle. Pour on sweetened condensed milk; spread evenly. Wait 5 minutes. Spread fudge topping over cake. Wait 5 minutes. Spread whipped topping over cake and sprinkle with crushed candy bars. Chill thoroughly before serving. Makes 16 servings. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Cake Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup butter 2 1/8 cups white sugar 3 eggs 2 teaspoons vanilla extract 3 cups all-purpose flour 1 1/2 teaspoons baking soda 1/4 teaspoon salt 1 1/2 cups buttermilk 2 teaspoons lemon juice 1 1/2 cups mashed bananas Frosting: 1/2 cup butter -- softened 1 package cream cheese (8 ounces) -- softened 3 1/2 cups confectioners' sugar (1 lb box) 1 teaspoon vanilla extract DIRECTIONS: 1. Preheat oven to 275 degrees F (135 degrees C). Grease and flour a 9x13 inch pan. In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, mix flour, baking soda and salt. Set aside. 2. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan. 3. Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place directly into freezer for 45 minutes. This will make the cake very moist. 4. For the frosting: In a large bowl, cream 1/2 cup butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth. Spread on cooled cake. Source: "www.allrecipes.com" - - - - - - - - - - - - - - - - - - - NOTES : I had to cook this for more than hour to get it cooked through, but it was very moist. Toasted chopped walnuts on top would be a nice addition. Use a metal pan (not glass) to bake it in if you're going to put it in the freezer! * Exported from MasterCook * Grandma's Rum Cake Recipe By :Teri Morrison Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Duncan Hines yellow cake mix 1 package vanilla instant pudding (4 serving size) 1/3 cup oil 1 cup water 4 eggs 3/4 chopped pecans Glaze: 1/2 cup butter 1/4 cup water 1 cup sugar 1/2 cup Bacardi Rum (80 proof) Mix together cake mix, pudding, oil, water and eggs in large bowl until well blended. Spread evenly chopped nuts on the bottom of greased Bundt pan. Pour prepared cake mix into pan and bake as directed on cake mix box in a 350* oven. Cake is done when toothpick inserted in center of cake comes clean. While cake is cooling. Melt butter in saucepan, stir in water and sugar. Boil for 5 minutes while stirring constantly. Then stir in rum. After cake cools for 10 minutes pour glaze over cake letting it run down all the sides and center. Let it soak into the cake for a while. Let cake cool until you can handle cake pan to invert. - - - - - - - - - - - - - - - - - - - NOTES : I like to use Captain Morgan's Spiced Rum. This cake really tastes best after it's had a couple of days for the flavors to blend.