FITMIX SMART Recipe Book

Vitamin-packed smoothies and delicious juices Heavenly cocktails and milkshakes Ice refreshers and mouth-watering soups Grinding foods with the mini blender

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Vitamin-packed smoothies and delicious juices

Ginger smoothie Pineapple and apricot smoothie

INGREDIENTS: INGREDIENTS: 240ml milk 100ml pineapple juice small pieces of ginger root 100ml greek yogurt (base the quantity on your 100g fresh pineapple personal taste) (cut into chunks) 30ml ginger juice 2 fresh apricots 4 small scoops vanilla ice cream (stoned and cut into chunks) (approx. 200g) 4 ice cubes

METHOD: METHOD: Peel and grind the ginger root before transferring Transfer the pineapple juice, yogurt, it to the blender jug along with the milk and the P1 P2 pineapple and apricots to the blender jug. Add P1 P2 ginger juice. Add the ice cream. the ice cubes and then blend the mixture PULSE PULSE Blend the mixture on setting P1. on setting P2.

Pineapple - coconut refresher Strawberry - kiwi kick

INGREDIENTS: INGREDIENTS: 1/3 tin pineapple pieces in juice 2 kiwis (peeled and quartered) 100ml pineapple juice 150g strawberries 50ml coconut milk 140ml orange juice 2 small scoops vanilla ice cream 3 ice cubes (approx. 100g)

METHOD: METHOD: Pour the tinned pineapple pieces and their juice Transfer the fruit and orange juice to the blender into the blender jug with the extra pineapple juice P1 P2 jug. Add the ice cubes. P1 P2 and coconut milk. Add the ice cream. Blend the mixture on setting P2. PULSE PULSE Blend the mixture on setting P1.

2 Vitamin-packed smoothies and delicious juices

Fruit bomb Oriental Splendour

INGREDIENTS: INGREDIENTS: 1 nectarine (stoned and 1/3 tin lychees (juice not required) cut into chunks) 200ml orange juice 50g fresh raspberries 40g crème fraiche 50g fresh strawberries 4 ice cubes 50ml orange juice 50ml apple juice 2 ice cubes

METHOD: METHOD: Transfer all the fruit and juice to the blender jug. Drain the lychees before transferring Add the ice cubes and then blend the mixture P1 P2 them to the blender jug with the orange P1 P2 on setting P2. juice and crème fraiche. Add the ice cubes and PULSE PULSE then blend the mixture on setting P2.

Breakfast drink Breakfast in a glass

INGREDIENTS: INGREDIENTS: 2 dsp. nuts 100ml milk 1 dsp. rolled oats 75ml low-fat yogurt 1/4 apple 1/2 large banana (cored and cut into chunks) (cut into chunks) 1 strawberry 1/2 large apple 2 raspberries (cored and cut into chunks) 1 tsp. honey 5ml wheat germ 200g yogurt or 200ml milk 5ml runny honey 2 ice cubes

METHOD: METHOD: Put all the ingredients in the blender. Blend them together Transfer the milk, yogurt banana, apple, wheat germ on setting P2 until you’ve achieved your desired and honey to the blender jug. Add the ice cubes consistency. This drink will have a thin or creamy P1 P2 and then blend the mixture P1 P2 consistency depending on how long you blend the on setting P2. PULSE PULSE mixture for.

Nut milk Cucumber wonder

INGREDIENTS: INGREDIENTS: 200ml almond milk 1/2 cucumber 1 dsp. linseed 250ml water 1 dsp. nuts Juice of half a lemon 1/2 apple

METHOD: METHOD: Grind the nuts and add them to the milk and Cut the apple and cucumber into large chunks. linseed. Blend the mixture on the Pulse setting. P1 P2 Add the water and lemon juice and P1 P2 blend the mixture on setting P2. PULSE PULSE

2 3 Heavenly cocktails and milkshakes

Chocolate mint shake Creamy banana milkshake

INGREDIENTS: INGREDIENTS: 250ml milk 1 large banana a few drops of peppermint extract (cut into chunks) (base the quantity on your personal 200ml milk taste) 2 small scoops vanilla ice cream 4 small scoops (approx. 100g) chocolate ice cream (approx. 200g)

METHOD: METHOD: Pour the milk and essence into the blender jug. Transfer the banana and milk to the blender jug. Add the ice cream and then blend the mixture P1 P2 Add the ice cream and then blend the mixture P1 P2 on setting P1. on setting P2. PULSE PULSE

Banana and caramel shake Strawberry and basil milkshake

INGREDIENTS: INGREDIENTS: 1 large banana (cut into chunks) 100g strawberries (cut into chunks) 150ml milk 1 stem basil 2 small scoops 200ml milk caramel ice cream 2 small scoops strawberry ice cream (approx. 100g)

METHOD: METHOD: Transfer the banana and milk to the blender jug. Transfer the strawberries, basil and milk Add the ice cream and then blend the mixture on P1 P2 to the blender jug. Add the ice cream and P1 P2 setting P1. then blend the mixture on setting P1. PULSE PULSE

Gin and strawberry cocktail Rum - mango cocktail

INGREDIENTS: INGREDIENTS: Juice of 1 lime 100ml pineapple juice 200g strawberries 1/3 mango (cut into chunks) 60ml gin 1/3 large banana (cut into chunks) 100ml lemonade 75g plain yogurt 40ml icing sugar 30ml dark rum 8 ice cubes 5 ice cubes

METHOD: METHOD: Transfer the lemonade, lime juice, strawberries, Transfer the pineapple juice, mango, banana, gin and icing sugar to the blender jug. P1 P2 yogurt and rum to the blender jug. Add the ice P1 P2 Add the ice cubes and then blend the mixture cubes and then blend the mixture on setting P2. PULSE PULSE on setting P2.

4 Heavenly cocktails and milkshakes

Coffee smoothie with a splash of Baileys Pina colada

INGREDIENTS: INGREDIENTS: 100ml espresso coffee 2/3 tin pineapple pieces in juice 250ml milk 200ml pineapple juice 20 – 30ml Baileys liqueur 50ml Malibu rum (sugar if desired) 2 scoops vanilla ice cream 4 small scoops vanilla (approx. 200g) or strawberry ice cream (approx. 200g)

METHOD: METHOD: Transfer the coffee, the milk, the liqueur and sugar Pour the tinned pineapple pieces and their juice (if used) to the blender jug. Add the ice cream and into the blender jug with the extra pineapple juice then blend the mixture on setting P1. P1 P2 and Malibu rum. Add the ice cream and then blend P1 P2 the mixture on setting P2. PULSE PULSE

Chocolate and orange smoothie with a kick Fruit cocktail surprise

INGREDIENTS: INGREDIENTS: 320ml orange juice 200ml pineapple and coconut juice 20 – 30 ml Cointreau 6 large strawberries 2 small scoops chocolate ice cream 1/2 banana (chopped) (approx. 100g) 30ml vodka 60g deep-frozen raspberries 4 ice cubes

METHOD: METHOD: Pour the orange juice and Cointreau Transfer the juice, strawberries, into the blender jug. Add the ice cream and banana and vodka to the blender jug. then blend the mixture on setting P1. P1 P2 Add the deep-frozen raspberries and ice cubes, P1 P2 and then blend the mixture on setting P2. PULSE PULSE

Raspberry refresher Tropical ginger

INGREDIENTS: INGREDIENTS: 320ml cranberry juice 1/2 tsp. ground ginger 30ml vodka 160ml beer 100g deep-frozen raspberries 15ml rum 1 small scoop raspberry sorbet 120g fruit mix consisting (approx. 50g) of deep-frozen pineapple, melon and mango

METHOD: METHOD: Pour the cranberry juice and vodka into the blender jug. Pour the beer and rum into the blender jug. Add the deep-frozen raspberries and the sorbet, Add the remaining ingredients and then blend and then blend the mixture on setting P2. P1 P2 the mixture on setting P2. P1 P2 PULSE PULSE

4 5 Ice refreshers

Slush Iced coffee

INGREDIENTS: INGREDIENTS: 1/2 blender jug ice cubes 4 ice cubes 70ml syrup of your choice 1 dsp. soluble coffee 150ml cold water 200ml milk Alternative for adults: 1 tsp. sugar 120ml cold water plus 30ml vodka or rum

METHOD: Put the ice cubes and syrup in the blender jug. Blend them together on setting P2. METHOD: TIP: Different sorts of syrup can be used to suit your Put all the ingredients in the blender. If you wish, personal taste. If you want to sweeten your slush, P1 P2 you can also add sugar. P1 P2 simply add another dessert spoon of syrup. Blend the mixture on setting P2. PULSE PULSE

Iced chocolate Iced apricot

INGREDIENTS: INGREDIENTS: 8 ice cubes 2 handfuls frozen apricots 240ml milk (stoned) 2/3 packet chocolate paradise cream 4 ice cubes (Paradisecreme) 100ml whipped cream 2 dsp. cocoa

METHOD: METHOD: Put all the ingredients in the Allow the apricots to defrost slightly and put them in the blender and blend them together until you’ve achieved blender with the ice cubes before pouring the whipped your desired consistency. If you wish, you can also cream over the top. If you wish, you can also add sugar. Blend them together on setting P2 P1 P2 add sugar. Blend the mixture on setting P2. P1 P2 PULSE PULSE

Iced raspberry Raspberry dream

INGREDIENTS: INGREDIENTS: 85g frozen raspberries 200g raspberry yogurt 1 ice cube 100ml orange juice 100ml milk 60g deep-frozen raspberries 50ml cream 1 small scoop vanilla ice cream A little sugar (approx. 50g)

METHOD: METHOD: Put the frozen raspberries and ice cube in the blender Pour the yogurt and orange juice into the blender jug. and pour the milk over the top. If you wish, Add the deep-frozen raspberries and the ice cream, you can also add sugar. P1 P2 and then blend the mixture on setting P2. P1 P2 Blend the mixture on setting P2. PULSE PULSE

6 Mouth-watering soups

Radish soup

INGREDIENTS: 1 bunch radishes (cleaned and finely chopped) 250ml sour cream, the juice of half a lemon, 1 dsp. balsamic vinegar, salt, pepper and garden cress to garnish

METHOD: Mix the radishes, sour cream, balsamic vinegar and lemon juice together and transfer them to the blender. Season the mixture with salt and pepper and then stir it until becomes a smooth mass. Add more lemon juice, vinegar, salt and pepper if desired before refrigerating the mixture for at least 4 hours. Blend the mixture on setting P2. P1 P2 TIP: Serve the soup with tuna fish tartare and garnish it with cress. PULSE

Gazpacho INGREDIENTS: 1 red pepper, 1 yellow pepper, 1/2 cucumber, 3 tomatoes, 1/2 onion, 1 garlic clove, 2 slices white bread, 250ml tomato juice, 25ml lemon juice, 1/2 dsp. paprika, salt, a pinch of sugar, freshly ground pepper and oregano to garnish

METHOD: Wash, clean and halve the peppers before removing the seeds and pith. Peel the cucumber, halve it lengthways and take out the seeds. Chop about a quarter of the cucumber and peppers finely and the rest into larger chunks. Blanch the tomatoes briefly in boiling water and then cool them in ice-cold water before peeling and quartering them and removing the seeds. Peel and dice the onion and garlic. Cut the crust off the bread and soak the bread in 2 – 3 dessertspoons of lukewarm water. Squeeze out the bread and then puree the larger vegetable chunks, the bread, onion, garlic, tomato, tomato juice, lemon juice, paprika and olive oil until the mixture is smooth. If the soup is too thick, add a little water. P1 P2 Refrigerate it (preferably for at least 1 hour) before serving it. PULSE Blend the mixture on setting P2.

Grinding foods with the mini blender

Flavoured coffee Mediterranean seasoned salt

INGREDIENTS: INGREDIENTS: 50g coffee beans 45g coarse sea salt 1/3 vanilla pod or 1/2 tsp. cinnamon 1/2 tsp. dried thyme 1/2 tsp. dried rosemary 1/2 tsp. dried oregano METHOD: Pour the coffee beans into the mini blender and add the cinnamon or the pulp from the vanilla pod. Blend the mixture on the Pulse setting. METHOD: TIP: If you want a mild coffee, grind the coffee beans into a Pour sea salt into the mini blender and add coarse powder. If you would rather a strong coffee the dried herbs. Blend the mixture on P1 P2 (espresso), grind the beans into a fine powder. the Pulse setting. PULSE

6 7 TIPS: To make a smoothie thicker, add more deep-frozen ingredients (frozen fruits or ice cubes). These will make the drink taste wonderfully cold and very creamy. To make a thinner smoothie, add more liquid (water or juice). Always serve smoo thies immediately. Please note that the quantities stated in these recipes are guides only and that you can of course increase or reduce them to suit your personal taste. If you want to give your smoothie a smoother consistency, blend it again on the suggested setting.

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