NutriBullet 1000W

NutriBullet – not a craze!!

I purchased a NutriBullet 1 week ago in a bid to motivate myself and totally REBOOT my health whilst on uni vacay.

The model I bought was the NutriBullet 1000W.

How it works:

It is very intuitive

(1) Top up with your desired ingredients to the max line on the cups (I must admit I’ve gone beyond the limit on many occasions as you can see from above – but just be careful about doing so, because the maximum line on the cups account for space required by the actual blending part when you cap the lid on!).

(2) Plug it in and flip the switch, it automatically blitzes and about 1 min it will automatically stop.


  • Space saving design
  • Very simple to use and very simple to clean (no need to take apart everything to clean!)
  • Claim’s to extract the nutrients and optimize nutrition obtained from your juices (I have no way to test this out, so I will trust they’ve done all their research).
  • Very easy to make any creation you like whether its water based or milk based.


  • It is a little louder and I didn’t use any ice cubes – so noise level might be slightly up if you do blitz very solid items.
  • The main negative I noticed is that the juice tends to heat up, and I believe it is from the transfer of heat from the actual extraction cutters motor part of the Nutribullet. All my ingredients aren’t at room temperature, they were taken from the fridge, cut and placed directly into the cups. So I think it is heat from the motor which causes the top of the juice to be slightly warm when you drink it straight from the NutriBullet cup.
  • As part of the heat generated from the motor running the extraction cutters, it therefore forms a slight suction, which I imaging will be more if you are blitzing a hot soup! So just a little caution to slowly open the lid after blitzing is complete!


Overall I’ve been super happy with the NutriBullet. Besides the first few sips being warm from the processing, it is very easy to use – especially for those who have busy mornings, or like efficiency! I have been using this for the week since I got it and have not found it inconvenient to use/clean. So I will be happily using this daily from now on. I will update here again, it any other thoughts come up!

To finish I’d like to share my green juice recipe with you.

NutriBullet 1000W

Makes the perfect single serve

Use the 500ml short cup

1/2 Granny Smith

1/2 Kiwi

1/4 Cucumber

1 Generous handful of spinach

6 small leaves of fresh mint.

Juice of 1/2 lemon

Filtered water

Method: (1) Put all the above ingredients into the NutriBullet Short Cup. (2) Then fill with water to about 1/2 way up to the ‘max’ line of the cup. If the contents have exceeded the max line, I push down on the ingredients a little to make sure the cutter cap can be screwed on easily without pressure. (3) Now plug in, turn on the switch, and it will do the rest itself. (4) ENJOY!


Have you had any experiences with the NutriBullet? What did you like/dislike about it?

All images shot on my iPhone 6 Plus.




Inspired: Jerusalem artichoke icecream


The cheats recipe to: Jerusalem artichoke icecream

Recipe: my own, inspired by a recent tasting

Jerusalem artichoke is an acquired taste, and I must admit I still find its taste odd and generally wouldn’t choose to have it! However we were given quite a bit by a friend and having recently tried jerusalem artichoke at a Melbourne fine dining institution, I decided to recreate a cheats version for home!

Note: if you have all the ingredients to make a vanilla icecream from scratch please feel free to do so, otherwise use a good quality (not overpowering) vanilla icecream as your base ready to use.

Serves: 6


3 med jerusalem artichokes, skin brushed clean of excess dirt/soil and boil whole til just soft enough to cut through without too much effort. Amount of water to add is just enough to cover them

Reserve the water it was boiled in, as this now has lots of jerusalem artichoke flavour (for serving and to create the chips)

4 scoops of vanilla icecream

To make:

For the icecream

1.  Cut boiled artichokes in halves (along longest length)

2. Scoop out inside of the artichoke, be careful to preserve skin as they will be used to create the chips!

3. Mash coursely the flesh of the artichoke, allow to cool then mix in with vanilla icecream, and put into a flat rectangular container to set. (Because this is re-constituted icream, it wont be as hard as icecream when it sets, more like a parfait. If you make your own icecream you can get a firmer setting).

For the chips:

4. Bring to boil the water the artichokes were initially boiled in, add 4 tablespoons of brown sugar – this now becomes your artichoke syrup.

5. Dip and cover the skins of the artichoke generously in the syrup.

6. Place skins on tray (outerside up) and bake in oven till crispy. Turn off heat and leave to cool to oven.

To assemble:

7. Cut the set icecream into rectangular cube and set on plate

8. Add a chip to it on top

9. Garnish with the artichoke syrup.

10. Note: if you would like sometime biscuity, make a simple crumble to serve.

Et voila, my cheat’s DIY jerusalem artichoke icecream!


Images: shot on my iPhone 6 plus

signet trove-by-lily

Let us eat bread!



Muscatel and almond (aka fruit and nut) baguettes


Recipe: base recipe from Global Baker Dean Brettschneider, which I’ve pasted below and also there is the link here and in bold italics were substitutions/changes I made to adapt the recipe:

The recipe is very easy to DIY at home. I’ve only just started baking and it turned out very well! The above picture are the stages and results of my bread making!



500g (4 cups) Champion High Grade flour – I used plain white flour
10g (2 tsp) Salt
10g (1 tbsp) Olive Oil
8g (1 sachet) Elfin Dried Yeast
350ml (1 ½ cups) Warm Water
20g (4 tbsp) Whole Aniseed (available from a good spice store) – didn’t use
15 Whole Dried Figs (available from the supermarket bulk foods) – didn’t use
100g (½ cup) Whole Almonds (lightly toasted)
I used instead of suggested fruit – 1/2cup of muscatels deseeded and roughly chopped


1. Preheat the oven to 150°C and on an oven tray lightly toast the almond until light brown, then cool and roughly chop.

2. To prepare the figs, remove the hard stem and cut each fig into 5 or 6 pieces.

3. Place the whole aniseeds into a mortar and pestle and very gently bruise by rotating the pestle around the mortar 2 or 3 times. Alternatively place the aniseeds on a solid bench and lightly roll with a rolling pin to bruise.

4. Place the flour, salt, olive oil, yeast into a large mixing bowl and mix all the ingredients together.

5. Add the warm water and using a wooden spoon combined the ingredients together until a dough mass has formed.

6. Tip the dough out onto a lightly floured surface and knead for 10-15 minutes (taking a rest period of 30 seconds, every 3-4 minutes) until the dough is smooth and elastic in feel. Add the aniseeds during the last 2 minutes of mixing and knead until well incorporated.

7. Then add the figs and almonds and aniseeds and gently knead to evenly incorporate into the dough, taking care not to smash up the figs too much.

8. Place into a lightly oiled bowl, cover with cling film and leave in a warm place to almost double in size (approx. 45 minutes).

9. Remove the cling film and tip the dough onto the bench and gently deflate the gassed dough by folding it onto itself 3-4 times, return to the lightly oiled bowl and cover with cling film. Leave a further 30 minutes in a warm place.

10. Tip the dough onto the bench and divide into 4 or 6 equal pieces, flatten each piece of dough into a small rectangle and roll up into a tight ‘swiss roll’ with pointed tapered ends (I made them into 4 half size baguettes – great for taking them to picnics or to share your work with friends and family!). Ensure your oven is preheated to 230°C and has a small ovenproof dish in the bottom.

11. Place onto an oven tray lined with baking paper and cover with a sheet of plastic and allow to proof (rise) for approx. 45 minutes.

12. Using a sharp knife slash 3 times diagonally across the top. Brush with water and place into a preheated oven set at 230°C on the middle shelf. Quickly throw 3- 4 ice cubes into the small ovenproof dish to create steam in the oven.

13. Bake for 15 minutes and turn the tray around, reduce the oven temperature to 200°C and bake for a further 10 minutes or until a dark golden brown colour and when the bottom is tapped it sounds hollow.

14. Remove from the oven and place on a cooling rack to cool.

What have your baking experiences been like?

Images: shot on my iPhone 6 Plus



signet trove-by-lily