The Nutramilk Blogazine

In a Nutshell

Our recipes, diet, health, wellness and fitness blogazine, where we bring you weekly advice, ideas and inspiration for living a healthier lifestyle and your NutraMilk processor.

Easy, healthy finger food your kids will enjoy for lunch at school.

Naturally, slightly sweet cashew butter holds everything together. Served with ketchup or another dip your kid loves, you can easily hide some healthy veggies in there and have a delicious lunch to go. These are yummy cold or right out of the oven- Enjoy!


  • 1 can chickpeas (canned) 400 g / 14 oz
  • 3 carrots (medium)
  • ½ bell pepper
  • ½ cup sweet corn (canned)
  • 1 cup green peas (fresh, frozen or canned)
  • 1 onion (medium)
  • 3 cloves garlic
  • 1 cup oat flour start with ½ cup and adjust depending on the moisture content of the mix. You can make oat flour from oats in the NutraMilk.
  • ¼ cup cashew butter made with the NutraMilk
  • 1 Tbsp. olive oil
  • 1 Tbsp. nutritional yeast
  • salt and pepper to taste
  • Optional seasonings: turmeric, dried parsley and dried sage (1/2 tsp of each)

For cashew butter

  • 2 cups (300g) cashews
  • 1/8 teaspoon Pink Himalayan salt (optional)


  • Start by making cashew butter
    • Place cashews and salt in the NutraMilk container.
    • Press Butter cycle, set for 5-6 minutes.
    • Press Start.
    • Open the container lid.
    • If necessary, set for an additional 1-2 minutes for a creamier butter. Set aside ¼ cup for recipe and store the rest for later use.

  • Peel the onion and cut them in quarters. Peel the garlic cloves. Wash, peel carrots and cut them into 2-3 parts. Wash and cut bell pepper into 2-3 parts.
  • Add all chopped carrots, bell pepper and onion to the NutraMilk and process until they are finely chopped. No need to puree them entirely.

  • Pre-cook the chopped vegetables: heat frying pan to medium. Add a bit of olive oil and spread the chopped veggies evenly.
  • Cook them for 10 minutes until they are tender and soft but not mushy.
  • Add the canned chickpeas (without the water) and the pre-cooked veggies (chilled, not too hot) to the NutraMilk and process until they are combined. The chickpeas should be cut up to small chunks (not puree).

  • Take a large bowl and add the veggie ball dough mix from the food processor, cashew butter, peas, corn and seasonings of choice. Mix well with a spatula or spoon until combined.
  • Depending on the moisture you have from the veggies, you need to add oat flour. Start with ½ cup and add more if needed. The mixture should be soft if you press it, but firm enough that you can make balls easily.
  • To make small veggie balls, I used the Tablespoon measure spoon. I scooped up a ball like ice cream and then finished forming it with my hands.

  • Pre-heat oven to 390 Fahrenheit (200 degrees Celcius). Place the balls on a parchment paper or baking sheet. Bake them for 20 minutes until they have a crispy crust.

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by My Pure Plants.