Ninja BL610 Recipe Book

Please make sure to read the enclosed Ninja Owner’s Guide prior to using your unit.

Professional Blender 1000

Inspiration Guide

WELCOME TO THE NINJA® FAMILY!

This guide will help you create wholesome foods to

®

live your best Ninja

Inspired Lifestyle!

TOTAL

CRUSHING

Ninja® Total Crushing® technology
delivers unbeatable professional power
by blasting through and crushing even
the toughest ingredients including ice,
whole fruits, & vegetables. You will be
able to create restaurant-quality frozen
drinks, dips, sauces & more for the
entire family in seconds!

getting started:

a

b

PULSE

POWER

IMPULSION

MARCHE/ARRÊTE

HIGH

MEDIUM

ÉLÉVÉ

LOW

MOYEN

BAS

a. Motor Base

b. Ninja® Stacked Blade Assembly

c. 72* ounce Pitcher

d. Lid with Locking Handle

*64 oz. Max. liquid capacity

c

d

cleaning instructions:

Dishwasher: The container, lid, and

stacked blade assembly are all
dishwasher safe. The lid and stacked
blade assembly are top rack dishwasher
safe. Ensure that the stacked blade
assembly is removed from the container
before placing in the dishwasher.

Hand washing: Wash container, lid, and
stacked blade assembly in warm, soapy
water. When washing the stacked blade
assembly, use a dishwashing utensil with
a handle to avoid direct hand contact
with blades. Handle the stacked blade
assembly with care to avoid contact
with sharp edges. Rinse and air dry
thoroughly.

WARNING: Handle the stacked blade assembly with

care when washing, as the blades are sharp. Contact
with the blades’ edges can result in laceration.

PULSE

IMPULSION

POWER

MARCHE/ARRÊTE

LOW
BAS

MEDIUM

MOYEN

HIGH
ÉLÉVÉ

quick assembly:

PULSE

POWER

IMPULSION

PULSE

POWER

IMPULSION

MARCHE/ARRÊTE

HIGH

MEDIUM

ÉLÉVÉ

LOW

MOYEN

BAS

MARCHE/ARRÊTE

LOW
BAS

HIGH

MEDIUM

ÉLÉVÉ

MOYEN

MARCHE/ARRÊTE

LOW
BAS

PULSE

POWER

IMPULSION

HIGH

M

MEDIU

ÉLÉVÉ

MOYEN

1.

Place pitcher on base and turn
clockwise to lock in place.

2.

Holding the stacked blade
assembly by the top of the
shaft, insert it into the pitcher.

WARNING: Stacked Blade Assembly is sharp and not locked in place. Make sure lid is locked onto the

pitcher before pouring. If pouring without lid, carefully remove Stacked Blade Assembly first. Failure to
do so will result in a risk of laceration. Refer to the Ninja Owner’s Guide for additional information.

3.

Align arrows on lid and
handle, then lower handle
to lock in place.

Index to Ninja Recipes

Delicious recipes created with the Ninja® Professional Blender!

Smoothies 1

Cocktails 9

Frozen Treats 14

Sauces, Dips, & Sides 17

Soups 23

1 small banana, peeled

½ cup mango

¼ teaspoon ground cinnamon

1 scoop whey protein powder

1 cup vanilla almond milk

¼ cup fresh orange juice

1 cup ice

smoothies

2 SERVINGS

MORNING

WAKE UP SMOOTHIE

1. Place all the ingredients into the Pitcher in the

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order listed above.

2. Blend on HIGH until smooth.

1 cup coconut water

½ cup low-fat vanilla yogurt

2 cups fresh strawberries, stemmed

1 banana, peeled and cut in half

1 cup ice

smoothies

3-4 SERVINGS

STRAWBERRY

BANANA SMOOTHIE

1. Place all the ingredients into the Pitcher
in the order listed above.

2. PULSE 3 times and blend on HIGH until

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smooth.

1 cup packed spinach

1 cup pineapple chunks

1 cup frozen mango chunks

1 small banana

½ cup ice

1½ cups coconut water

smoothies

3-4 SERVINGS

GREEN

PARADISE

1. Place all the ingredients into the Pitcher in the

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order listed above.

2. PULSE 3 times and blend on HIGH until smooth.

1 frozen banana

½ cup brewed coffee, chilled

3 tablespoons creamy almond butter

2 teaspoons unsweetened cocoa powder

1 teaspoon agave nectar

1 cup almond milk

1 cup ice

smoothies

2 SERVINGS

MOCHA

BANANA SHAKE

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1. Place all the ingredients into the Pitcher in
the order listed above.

2. Blend on HIGH until smooth.

DO NOT BLEND HOT INGREDIENTS

½ medium English cucumber, peeled and
cut lengthwise

1 cup spinach

1 cup honeydew melon

1 cup cantaloupe

2 tablespoons fresh lime juice

½ cup coconut water

1 cup ice

smoothies

3-4 SERVINGS

EMERALD

GREEN SMOOTHIE

1. Place all the ingredients into the Pitcher in the

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order listed above.

2. PULSE 3 times and blend on HIGH until smooth.

2 cups coconut water

1 cup pineapple, cut into 1” cubes

1 cup frozen mango

1 cup frozen strawberries

1 banana

smoothies

2-4 SERVINGS

ISLAND SUNRISE

SMOOTHIE

1. Place all the ingredients into the Pitcher in
the order listed above.

2. PULSE 3 times and blend on HIGH until

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smooth.

1 cup low-fat yogurt

1 cup pomegranate juice

1 cup frozen blueberries

2 tablespoons honey

½ cup ice

smoothies

2 SERVINGS

POMEGRANATE

SMOOTHIE

1. Place all the ingredients into the Pitcher in the
order listed above.

2. Blend on HIGH until smooth.

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10 ounces steamed sweet potato, cooled

2 cups almond milk

1/4 cup maple syrup

½ teaspoon ground turmeric

1 teaspoon Kosher salt

1 ½ cups ice

smoothies

4 SERVINGS

AUTUMN

BLUSH

1. Place all the ingredients into the Pitcher in the

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order listed above.

2. Blend on HIGH until smooth.

DO NOT BLEND HOT INGREDIENTS

½ cup fresh lime juice

2 tablespoons fresh orange juice

2 tablespoons fresh lemon juice

4 ounces orange liqueur

4 ounces tequila

1 tablespoon sugar or agave nectar (optional)

2 cups ice

cocktails

3-4 SERVINGS

CLASSIC

MARGARITA

1. Place all the ingredients into the Pitcher in the

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order listed above.

2. Blend on HIGH until smooth.

1 cup frozen pineapple chunks

1 frozen banana

4 ounces light rum

1 cup pineapple juice

½ cup light coconut milk

½ cup ice

cocktails

3-4 SERVINGS

BANANA

COLADA

1. Place all the ingredients into the Pitcher in the

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order listed above.

2. PULSE 3 times and blend on HIGH until
smooth.

1 frozen pear, peeled, cored, and quartered

½ teaspoon grated fresh ginger

2 cups pear juice

½ cup saké

1 tablespoon agave

1 cup ice

Crystalized ginger pieces, slit part way through
(optional, for garnish)

cocktails

3-4 SERVINGS

PEAR & GINGER

SAKÉ MARTINI

1. Place all the ingredients into the Pitcher in the

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order listed above, except for the crystalized
ginger pieces.

2. PULSE 3 times and blend on HIGH until smooth.

1 cup chocolate ice cream

1 cup vanilla ice cream

3 tablespoons cream of coconut

3 ounces amaretto liqueur

2 ounces dark créme de cacao

½ cup almond milk

½ cup ice

cocktails

3-4 SERVINGS

TOASTED

ALMOND JOY

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1. Place all the ingredients into the Pitcher in
the order listed above.

2. Blend on HIGH until smooth.

4 ounces vodka

2 ounces light rum

2 cups orange juice

1 cup frozen pineapple

2 cups ice

4 orange slices for garnish

cocktails

2-3 SERVINGS

JAMAICAN

SCREWDRIVER

1. Place all the ingredients into the Pitcher in the order

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listed above except for the orange slices.

2. Blend on HIGH until smooth.

3. Pour into chilled glasses and garnish with orange
slices.

1 cup frozen pineapple

1 frozen banana

1 tablespoon fresh lime juice

½ cup light coconut milk

1 tablespoon agave

1 teaspoon fresh ginger, chopped

frozen treats

4 SERVINGS

COCONUT PINEAPPLE

SORBET

1. Place all the ingredients into the Pitcher in the

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order listed above.

2. Blend on HIGH until a smooth consistency.

6 cups watermelon, peeled, seeded
and roughly cut

1 tablespoon lime juice

3 tablespoons agave

6-8 mint leaves, chopped

frozen treats

2-4 SERVINGS

WATERMELON

MINT GRANITA

1. Place all the ingredients into the Pitcher and blend
on HIGH for 45 seconds until smooth. Strain the
watermelon and discard the fruit.

2. Pour into a bowl or ice cube trays, freeze 3-4

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hours until almost solid. Shave with a fork into
glasses.

1½ cups frozen strawberries

½ cup frozen peaches

½ cup whole milk

¼ cup low-fat vanilla yogurt

2 tablespoons agave

1 teaspoon vanilla extract

frozen treats

4 SERVINGS

FROZEN STRAWBERRY

PEACH TREAT

1. Place all the ingredients into the Pitcher in the

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order listed above.

2. Blend on HIGH until the ingredients thicken.

3. Garnish with your favorite fruit toppings.

1 14½ ounce can fire-roasted
tomatoes with juice

2 tomatoes, cored and
seeded

½ small red onion, peeled,
roughly cut

3 cloves garlic, peeled

1 chipotle pepper, chopped

½ jalapeño pepper

½ teaspoon salt

¼ teaspoon ground black
pepper

¼ teaspoon ground cumin

¼ cup fresh cilantro leaves

2 tablespoons fresh lime juice

2 CUPS

FIRE-ROASTED

TOMATO SALSA

sauces, dips, sides

1. Place all the ingredients into the Pitcher in the
order listed above.

2. PULSE 4-5 times until vegetables are roughly
chopped or a desired consistency is reached.

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1 cup low-fat sour cream

½ cup plain Greek yogurt

1 tablespoon fresh dill

2 tablespoons chopped
parsley

1 scallion, minced

1 teaspoon salt

¼ teaspoon pepper

1 tablespoon milk

sauces, dips, sides

2-4 SERVINGS

CREAMY

HERB DIP

1. Place all the ingredients into the Pitcher in the
order listed above.

2. Blend on MEDIUM until smooth.

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3. Remove the dip and place in a small serving
bowl.

1. Preheat the oven to 350°F. Place all the ingredients
in the Pitcher in the order listed above except the
spinach. Blend on MEDIUM for 15-20 seconds or
until ingredients are combined.

2. Add the chopped spinach and PULSE until
incorporated. Spoon the dip into a heat-resistant
serving dish and bake for 20 minutes. Serve with
sliced French bread.

¼ cup mayonnaise

¼ cup sour cream

8 ounces cream cheese

2 tablespoons lemon juice

1 14 ounce can artichoke
hearts, drained & chopped

½ cup low-fat mozzarella
cheese, shredded

¼ cup parmesan cheese,
cut into pieces or grated

2 tablespoons chopped
onion

1 cup frozen spinach,
thawed and chopped
(squeeze out excess liquid)

Salt and pepper to taste

2-4 SERVINGS

SPINACH &

ARTICHOKE DIP

sauces, dips, sides

DO NOT BLEND HOT INGREDIENTS

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½ cup buttermilk

1 cup mayonnaise

1 tablespoon lemon
juice

¼ cup fresh parsley
leaves

12 sprigs fresh chive,

cut into 1” batons

1

∕8 cup fresh tarragon

1 clove garlic

1 teaspoon cracked
black pepper

½ teaspoon Kosher salt

sauces, dips, sides

3 CUPS

BUTTERMILK

RANCH DRESSING

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1. Place all of the ingredients into the Pitcher in
the order listed above.

2. Blend on MEDIUM until smooth. Chill before
serving.

½ cup toasted pine nuts

4 large garlic cloves, peeled

3 cups tightly packed fresh basil leaves

½ cup freshly grated Parmesan cheese

½ teaspoon salt

½ teaspoon pepper

½ to ¾ cup of extra virgin olive oil

sauces, dips, sides

4-6 SERVINGS

BASIL

PESTO

1. Place all the ingredients into the Pitcher except the

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olive oil, and blend on MEDIUM until smooth.

2. Add the olive oil and continue to blend until all the
ingredients are combined and smooth.

1 14-ounce can tomato
puree

1 27-ounce can whole
peeled tomatoes

3 tablespoons chopped
onion

¼ cup olive oil

1 teaspoon Italian
seasoning

1 teaspoon garlic
powder

1 teaspoon sugar

Salt and pepper to taste

sauces, dips, sides

3 CUPS

CLASSIC

MARINARA SAUCE

1. Place all the ingredients into the Pitcher and

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blend on MEDIUM until smooth.

2. Simmer the sauce over medium heat in a
saucepan for 15-20 minutes.

DO NOT BLEND HOT INGREDIENTS

1. Melt butter in a heavy bottom pot. Add the onions
and carrots and cook until tender, about 5 minutes.
Whisk in the our and cook for 5 more minutes. Add
broth, continue stirring as mixture thickens. Add
broccoli and simmer on medium heat until tender,
about 20 -25 minutes, stirring occasionally. Cool to
room temperature.

2. Place soup into the Pitcher & blend on HIGH until
smooth.

3. Transfer the soup to the pot. Add milk, cheese, and
seasonings then simmer until heated through.

3 cups broccoli florets, trimmed and roughly chopped

½ small yellow onion, chopped

1 medium carrot, peeled and julienned

3 tablespoons butter

2 tablespoons flour

3 cups chicken broth

1 cup whole milk

6 ounces cheddar cheese, shredded

Salt and pepper to taste

soups

4 SERVINGS

BROCCOLI

CHEDDAR SOUP

DO NOT BLEND HOT INGREDIENTS

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1. Place olive oil in a heavy bottom pot. Add the onions
and cook until translucent. Add squash and broth.
Bring to a boil, turn stove down to medium-low heat,
and simmer until tender for about 25-30 minutes.
Cool to room temperature.

2. Place the soup in the Pitcher. Blend on HIGH until
smooth.

3. Return to the pot. Add the cream, nutmeg, salt, and
pepper. Simmer until heated through.

4 cups butternut squash, peeled and cut into ½”
pieces (1 medium squash)

½ small yellow onion, chopped

2 tablespoons butter

1 tablespoon olive oil

3 cups chicken broth

1 cup half & half cream

1

∕8 teaspoon nutmeg

Salt and pepper to taste

*For a low fat version, substitute milk or vegetable
broth for the cream.

soups

4 SERVINGS

BUTTERNUT

SQUASH SOUP

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DO NOT BLEND HOT INGREDIENTS

1. Place the tofu and broth into the Pitcher and blend
on MEDIUM until smooth. Add the tomatoes, garlic,
paste, olive oil, salt and pepper into the Pitcher.
Blend on MEDIUM until smooth.

2. Transfer to a large saucepan and add basil. Warm
over medium-low heat for about 15 minutes or until
heated through.

1 28 ounce can whole peeled tomatoes

4 garlic cloves, roasted

3 tablespoons tomato paste

6 ounces silken tofu

3 tablespoons extra virgin olive oil

½ teaspoon salt

¼ teaspoon ground black pepper

1 cup vegetable broth

1 tablespoon fresh basil leaves, chopped

soups

4 SERVINGS

ROASTED GARLIC &

ROMA TOMATO SOUP

DO NOT BLEND HOT INGREDIENTS

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Ninja and Total Crushing are a registered trademarks of SharkNinja Operating LLC.

BL610

customer service 1-877-646-5288

www.ninjakitchen.com