toppings-cream-cheese-bagel

This plant-based cream cheese is going to be a favourite, whether you’re vegan or not. Many of us are looking for ways to change towards a more plant-based diet, and cheese always seems a kind of stumbling block.

vegan-bagel

Of course we’re lucky in South Africa, with vegan cheese suppliers (Irene’s Gourmet, Urban Vegan, and Fauxmage to name a few) that are flourishing and offer a wide range. At the same time, it’s easy to get creative in the kitchen, and make your own fresh cream cheese, completely dairy free.

cashew-cream-cheese

Cashews are fantastic for creating a subtle nutty flavour and creamy texture. It creates the perfect base for a variety of toppings on your bagels to create a festive breakfast or lunch table.

ingredients-vegan-cream-cheese

The narrow base of the 2 litre jug that is used here works perfect for blending this type of recipes (spreads, hummus, nut butter, etc), creating a smooth texture. The silicon spatula is a super handy tool to scoop everything out of the jug into the jar, no wonder we’ve listed is as one of our favourite accessories!  

 

INGREDIENTS :

  • 1 ½ cups raw cashews
  • 2 Tbsp coconut yoghurt (optional)
  • 2 Tbsp nutritional yeast
  • 1 tsp. salt
  • 1 Tbsp lemon juice
  • 1 Tbsp apple cider vinegar
  • 3 Tbsp coconut oil, melted

Optional :

  • 1 tsp onion powder
  • 1 tsp chopped chives

 

METHOD :

  1. Soak the cashew for 4+ hours in cold water or 1 hour in boiling water.
  2. Drain the water and transfer the cashews to the blender and add the rest of the ingredients. Blend until smooth and add more salt or nutritional yeast if needed.
  3. Scoop the cream cheese into a jar and store in the fridge for up to a week.

Enjoy with bagels (try this Vegan Paleo Bagel recipe to make your own!), crudités and sandwiches.

 

This recipe was made with the OmniBlend I - 2ltr Pro.

dragon-fruit-smoothie-recipe

You definitely won’t be slaying any dragons to make this smoothie! Full of coconut flavour, and packed with nutrients, this recipe is fit for paradise. Blend fruits from frozen in your OmniBlend blender, for a super smooth consistency.

Dragon fruit is considered a tropical superfood because of its wealth of benefits, not only is it good for you, it also adds a bright pink color to smoothies without altering the flavour. Another one of our office smoothie bar releases.

Dragon fruit, also known as pitaya, has bright pink spiky skin, and the flesh can be white or pink with black seeds. Fresh dragon fruit can be hard to find and quite expensive, that’s why we use frozen packs which are cheaper and easier to find. This also helps to make nice thick smoothies, so if your blender can crush ice then you’re good to go. Which brings me to the benefit of having a durable blender, it makes it easier to get a little creative in the kitchen even with the toughest ingredients! Investing in the best smoothie blender is worth it if you love making beautiful food, or have a family to feed.

For a bit of a boost I added chia seeds, which makes it more filling. After all this recipe was developed for our office, and it’s supposed to sustain you during a busy day. This smoothie is more coconutty than sweet, so you can add some honey or a date to sweeten things up.

This smoothie does not only taste good, it looks great as well. With that bright pink color you can’t help but feel happy! Frozen banana creates a sweet base, and the berries add some tartness. If you’re not a banana fan then kiwi does the trick, adding a bit of an exotic flavor. I honestly felt like I was having a milkshake for a second there.

Ingredients:

  • 1 C Dragon fruit
  • 1 Small Frozen Banana (or use 1 Kiwi as substitute)
  • ½ C Blackberries
  • 1 C Coconut Milk
  • ½ C Plain Yoghurt
  • 1 Tsp Chia Seeds
  • ¼ C Mint, loosely packed
  • 1 Tbsp Coconut Flakes
  •  

    Directions:

    Add all the ingredients to the Omniblend jug. Blend from low-to-high for 30 to 60 seconds or until creamy. Serve with some coconut and mint, find the nearest island and relax!

    This smoothie recipe was developed by Bernice as part of a series for the office smoothie bar. The aim is to encourage the whole office team to make healthy smoothies, but also making it super easy to make, using real ingredients. Bernice has a background in food technology, and is passionate about all that looks, smells, and tastes like food. Her aim was to make sure that a healthy smoothie can taste great too! Try the Berry Boost Smoothie too!

     

    unsplash-logo Annie Spratt

    matcha-flapjacks-pancake

    These flapjacks are the best! We've been rambling about the benefits of oats before, and these flapjacks are fabulous to bring some variety in your breakfasts! Matcha adds delicious flavour and incredible nutritional benefits, making this an overall healthy start of your day.

    Matcha tea is delicious on it's own, but the Matcha culinary grade also makes it easy to add Matcha goodness to your smoothies, and treats. In this recipe we've just used 1 teaspoon Matcha which gives it a light flavour, however you can add an additional ½ teaspoon for a more pungent Matcha taste.

    just-matcha-baking

    If you'd like to make this recipe vegan, you can just leave the egg out, mix 1 tablespoon flax meal with 3 tablespons of hot water, and add this mix to the batter.

    Ingredients (for 8-10 flapjacks):

  • ½ C Oats
  • ¼ C Coconut Flakes
  • ½ tsp Baking Powder
  • 1 tsp Just Matcha culinary grade
  • 1 Banana
  • ¾ C Milk or non-dairy
  • 1 Free-range Egg
  •  

    Directions:

    Add oats and coconut flakes to the OmniBlend jug (the 2ltr jug works best for grinding dry ingredients), and blend to a flour. Add the remaining ingredients to the jug and blend again, for 20 to 30 seconds for a fluffy consistency. Leave to stand for a few minutes to thicken slightly.

    Heat up a pan on low-medium heat, add a teaspoon coconut oil and bake the flapjacks.

    Serve with syrup, maple syrup, or honey.

    banana-bread-recipe

    Don't you love it when you find some brown spots on your bananas? That's the perfect ripeness for baking! This is the easiest, super tasty banana bread ever, and low in sugar too! Just 5 minutes to prepare and it's ready for the oven.

    Banana-bread-ingredients

    Ingredients:

    Dry ingredients:

  • 2 Cups Eureka Mills Stoneground Cake Flour
  • 1 Tsp Bicarbonate of Soda
  • 2 Tsp Cinnamon
  • 1/3 C Chopped pecan or walnuts
  •  

    Wet ingredients:

  • 2 Large Free Range Eggs
  • 2 Tbsp Coconut Oil
  • 2 Golden Delicious Apples (cooked)
  • ¼ C Brown Sugar
  • 3 Ripe Bananas + some slices for garnish
  •  

    Directions:

    Preheat the oven at 175C.

    Bring a little water to the boil, peel and core the apples, and simmer for 5 minutes to soften the apple and develop the sweetness.

    While the apple is simmering, add dry ingredients to a bowl, mix, and set aside.

    Add all wet ingredients to the jug, except for the bananas. Start blending on low, increasing to high, for 10 seconds.

    Add the bananas and pulse just 3 - 5 times, you still want the mix to be a bit lumpy. Add the wet mix to the bowl, and fold in.

    Add to a baking pan, add some banana slices on top, and bake for 55-60 minutes, until a tester comes out clean.

    banana-bread-blender

    chcolate-cake-recipe-blender

    This Vegan Chocolate Cake is delicious, sugar free, and beautiful for an afternoon tea. It is sweetened by date syrup and banana which have their added nutritional benefits. Pure cocoa develops a dark chocolate flavour that satisfies your chocolate cravings.

    If you think egg-less cake is dense and heavy, you'll be surprised how light and fluffy this cake is! It rises beautifully, and doesn't collapse like some heavy cakes tend to do after baking.

    Best part is that you can make this cake completely in your blender. For this cake we're using the 2 liter jug, which is suited for wet and dry ingredients. We're giving the nuts and quick chop, by just using the pulse function. Pulse until you're happy with the texture, you still want to have a bit of a bite.

    We loved the cake with a raspberry coulis, but you can also add a chocolate icing. Or bake it like a banana bread: bake ahead, slice it, stick it in the freezer, and take a slice when you feel like a snack with your favorite toppings.

    Ingredients:

  • ½ C Pecan nuts
  • 1 ½ C Almond Milk
  • 2 Tsp Apple Cider Vinegar
  • ¾ C Canola Oil
  • 1 ½ C Date Syrup
  • 1 Medium Banana
  • 2 C Cake Flour
  • 1 1/3 C Cocoa
  • 2 Tsp Baking Powder
  • 2 Tsp Bicarbonate of Soda
  •  

    Directions:

    Give the pecan nuts a quick chop, using the 2 liter jug, and the pulse function. Keep them aside, and dust with a little cake flour to prevent them to sink to the bottom of the pan during baking.

    Add almond milk and apple cider vinegar to the OmniBlend jug to activate, while you're measuring the other ingredients. Add the other in ingredients to the almond milk mixture. Blend starting on low speed, increasing to high, for a smooth batter. This will only take about 30 seconds.

    Take the jug off the base, add the nuts, and stir with a plastic or wooden spoon to mix the nuts into the batter. Decant the batter into the prepared cake pan. Use a silicon spatula to scrape the jug.blender-chocolate-cake

    Bake the cake for about 60 minutes at 170C. The time depends on the size of the pan and the exact oven temperature, so keep an eye on it, and test with a skewer. When the skewer comes out dry the cake is ready.

    chocolate-cake-sugar-free

    matcha-smoothie-recipe

    This 5-ingredient matcha green smoothie is a great energy booster. With coconut milk that compliments the green tea flavor really well, and adds good fats that keep you full for longer. Matcha contains the nutrients from the entire tea leaf which results in a greater number of antioxidants, and we also love that it has a calming effect on the body while improving mental alertness. Just what you need to start the day really well!

    We used the Culinary Grade Matcha from Just Matcha, which is excellent for smoothies. Packed with fruit and veg, this creamy nutritional powerhouse is a must try!

     

    Ingredients (serves 3):

  • 1 C Frozen Mango
  • 2 Frozen Bananas
  • 1 C Frozen Spinach
  • 2 Tsp Matcha
  • 1 Tin Coconut Milk
  •  

    Serving suggestion: Euroberry's Unsweetened Coconut Flakes

    Directions:

    Add the coconut milk to your OmniBlend jug, then add the rest of the ingredients. Blend until creamy and smooth. Finish it off with some coconut flakes.

    sunflower-seed-butter-recipe

    Sunflower seed butter is a super tasty nut butter alternative for those suffering from tree nut allergy. It's easy to make, and packed with nutrients. It's high in fiber, magnesium, niacin, vitamin E, and healthy fats.

    Of the 16 grams fat in a 2 tablespoon portion, 14 grams are unsaturated fat. Unsaturated fat has positive effects on cholesterol levels, raising high-density lipoprotein (the "good" cholesterol) and lowering low-density lipoprotein (the "bad" cholesterol). So this is the type of fat you want to add to your diet. 

    Blending your own is always a good choice as you can keep it completely natural and avoid additives. You can also play around by adding different seeds and spices according to your taste and preferences.

    Ingredients:

  • 3 C Sunflower Seeds
  • 2 Tbsp Unsweetened Coconut Flakes
  • Pinch Sea Salt
  •  

    Directions:

    Create an even layer of seeds on a large baking tray, and roast on 175C degrees for 15 minutes. Leave to cool down for at least 10 minutes, giving it a good stir.

    Add the seeds to the OmniBlend jug with the other ingredients, and start blending on low speed, increasing to high. Use the tamper through the lid to push the seeds into the blades.

    You can add cinnamon or honey and play around with flavours, or vary by adding pumpkin, hemp or chia seeds for additional nutritional value.

    This smoothie recipe is so simple, and so refreshingly yummy! The tartness of the grapefruit is balanced by the coconut flavours. It’s easy to picture yourself in a hammock, while sipping this smoothie.

    Smoothies high in sugar should be avoided as a diet high in sugar can increase chances of developing type 2 diabetes (read more about healthy eating and diabetes here). The good news is that grapefruit can safely be eaten and, in fact, consumption helps to reduce and burn the starch and sugar content in the body. This and all other benefits aside, grapefruit is simply a refreshing ingredient that adds flavour to this smoothie.

    Coconut milk gives this recipe a hint of the tropics, and creates a creamy texture. When replacing it with (almond) milk, just add a bit less first, to make it not too runny. 

    Ingredients (serves 2):

  • 1 Large Ruby Grapefruit
  • 2 Medium Bananas (frozen)
  • 2/3 C Coconut Milk
  • 1 Tbsp Whey Protein (or vegan alternative)
  •  

    Directions:

    To add fibre to the smoothie, no need to first juice the grapefruit. Just peel the skin, and add the whole fruit to the jug. Add the other ingredients, and blend starting at low, increasing to high speed for 1 minutes for a silky texture.

    Serve with a sprinkle of unsweetened coconut flakes, and a Stream Straw.

    green-juice-blender

    This green juice gets its creaminess from brussels sprouts! Usually avo or banana is added to smoothies for a creamy texture, and frozen brussels sprouts do exactly the same! As they’re low in calories, and high in vitamin C it’s the perfect ingredient for a light juice. Just store frozen brussels sprouts in your freezer as you can use them in other smoothies too: in small quantities they add a smooth texture, and no taste.

    Apple is high in fibre, aiding digestion, and lemon juice is known to reduce inflammation. Tea is a low-calorie choice for adding liquid, and can be replaced with water too. We love a rooibos variety in this juice.

    Ingredients:

  • 1 green apple
  • 4-5 Frozen Brussels Sprouts
  • 1—15 cm Stalk Celery and Leaves
  • 2 Tbsp Lemon Juice
  • ¾ - 1 C Tea (cooled down)
  • 3 ice cubes
  • Directions:

    Add all ingredients to the jug of your OmniBlend, and start blending on low, increasing to high speed. Blend for 1 minute for a smooth texture. The quantity of tea depends on the size of the apple. Add more or less tea, to reach the desired texture.

    pumpkin-pie-smoothie-recipe

    It’s the season where recipes seem a bit upside down, since Halloween recipes are inspired by the Northern hemisphere, where warm autumn flavours are appropriate. But who can resist pumpkin pie, even when temperatures are starting to rise?

    Don’t let the delicious warm and creamy flavours fool you: we’re using the most nutritious ingredients and all macronutrients, to make this a well-balanced meal, and not a guilty treat that will leave you with a sugar rush. We’ve added whey protein to sustain you longer, and you can use a vegan alternative to make this drink fully vegan.

    Pumpkin Pie spice does what the name suggests: it spices up the deep flavours of the pumpkin and coconut, and gives it the unique flavour. It’s easy to make your own Pumpkin Pie spice mix, following Martha Stewart’s recipe, simply mixing all spices together:

    • 1 Tbsp Ground Cinnamon
    • 2 Tsp Ground Ginger
    • 1 Tsp Ground Nutmeg
    • 1 Tsp Ground Allspice
    • 1/2 Tsp Ground Cloves
    It’s delicious in this smoothie, and you can use it in a Pumpkin Pie Latte, and cakes (try it in a carrot cake, instead of just cinnamon).

    We’ve added some spinach to this smoothie too. Not that you’ll find this in an actual Pumpkin Pie, but because it adds to the nutritional value of the meal. This little addition of greens not only adds minerals, it gives you your full dose of vitamin A and K!

    Ingredients:

  • 1 Frozen Banana
  • ½ C Pumpkin Puree
  • ½ C Coconut Milk
  • ¼ C Water
  • ¼ C Frozen Spinach
  • 1 Tbsp Raw Cashews
  • 1 Tbsp Whey Protein Powder (or vegan protein)
  • 1 Tsp Pumpkin Pie Spice
  • 4 Ice Cubes
  •  

    Directions:

    Add all ingredients to your OmniBlend jug, and blend for 1 minute, starting at low, increasing to high speed. Serve with a sprinkle of cinnamon.

    Happy Halloween!

    For this recipe we used the OmniBlend I - 2ltr Pro.

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