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

These recipes can also be found in other languages online.

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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

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

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

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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