Apple Pie Smoothie

August 16, 2017

Healthy   Recipes   Smoothies  


We were looking to celebrate the arrival of our Stream straws, and couldn’t think of a better smoothie than this Apple Pie Smoothie on a cold rainy day in Cape Town!

Don't worry, that doesn’t mean we’re blending a slice of apple pie! This Apple Pie Smoothie is ready in seconds and has the delicious apple pie flavours, without added sugar. We love it on a winter's day, and as an afternoon snack.

If you've ever made an apple pie, you'll probably have used lemon zest to add a bit of freshness to the cake. In this smoothie we're using orange juice to do the same, and obviously to increase the nutritional value with a dose of vitamine C!

For a long time we didn’t use straws, for the simple reason that it felt like a waste, and unnecessary pollution. The glass Stream straw changes it all! Sipping a smoothie makes it feel more like a treat, and after use they can be washed in the dishwasher. They’re strong, so we’re looking to be using these forever!


  • Juice of 1 orange, freshly squeezed
  • ¾ C Low Fat Milk (or non dairy)
  • 1 Apple, quartered and cored
  • ¼ C Oats
  • 1 Tbsp Almonds
  • ½ Tsp Cinnamon


    Add all ingredients to your OmniBlend jug, blend from low to high for 30 to 60 seconds for a smooth texture.

    That’s it! Keen to get your own set of smoothie Stream straws? Check them here.


    Making your own risotto is almost meditative. The smell of the onion and garlic, and the continuous stirring in the pot, are as relaxing as sipping a cocktail in a hammock… Well, sort of.

    In any case, never feel rushed making a risotto. A risotto is a labour of love, no rush, and as you’ve opened a bottle of wine for cooking, you might as well have a glass.

    This recipe is based on a recipe by the ever inspiring ladies of Give a Fork. The original recipe doesn’t use wine, so this can be left out as well. In this recipe we’ve used homemade Almond Milk, which is easy to make, and more natural than store bought.

    To make this an easy dinner with friends, simply double the ingredients and plan ahead, grilling the peppers beforehand. Once you have the roasted pepper milk ready, you can stir away while catching up.


  • 1 Red Pepper
  • 1C Almond Milk
  • 2 tbsp Olive Oil
  • 1/2C Arborio Rice
  • 1 Onion (chopped)
  • 2 Cloves Garlic (finely chopped)
  • 1/3C Dry White Wine
  • 2C Stock
  • Freshly Ground Black Pepper
  •  Parsley (for garnish)


    Move the oven tray to the top shelf, and preheat your oven to 260 degrees Celsius. Line a baking tray, and while the oven is heating up, half the pepper, deseed, and drizzle with olive oil. Place the halves on the baking tray, skin up.

    Roast the pepper for 15-20 minutes. Keep a close eye on them, as you want them charred not burnt.

    Remove from the oven and cover with foil while cooling (this process will allow the skin to come away from the flesh). Once they’re cooled, peel away the charred skin, and add the flesh to the OmniBlend jug. Add the almond milk, and blend on low speed until combined. Set aside.

    Heat a large skillet on medium heat, add the olive oil, and sauté the onion and chopped garlic until golden brown. Take this slowly, avoiding too much heat to prevent burning. You want the onion to glaze gently. Add the Arborio rice, and give it a good stir to coat all the rice granules. They should have a bit of a sheen to them.

    Now first add the wine, and once this has absorbed, add the stock ¼ cup at a time. It is important to be patient, only adding a little at a time, waiting for the liquid to be absorbed before adding more. Keep adding until all liquid is absorbed and the rice is soft. This will take about 30 minutes.

    Add 1/3 of the roasted pepper milk combination, stirring and cooking, and gradually add the remaining roasted pepper milk. This will create a creamy texture.

    Dish the risotto in 2 bowls, grind some fresh black pepper, and garnish with parsley.

    Buon appetito!



    This porridge recipe is great for those chocolate cravings early in the morning, without breaking your healthy routine. Each of the three basic ingredients (oats, cocoa, and cinnamon) have proven health benefits, which makes this an excellent breakfast for the whole family. This porridge is also nutritious and filling, so it’s a great start for an active day!

    To cook the porridge, you can also use Almond Milk, for a dairy free breakfast. What we love about this breakfast is that it is a great base that you can serve with your favourite fruit and nuts. So play around with the toppings to personalize it and suit your preference.

    For grinding the oats we use the 2 liter jug, which is best suited for grinding dry ingredients. This recipe is good for about 8 servings, so you can use, and make ahead for busy days.


  • 2 C Oats
  • 4 Tbsp Cocoa powder
  • 1 Tsp Cinnamon

    For cooking:

  • 1 C Low Fat Milk (or non-dairy)

    Serving suggestion:

  • Banana
  • Strawberry
  • Maple syrup
  • Walnuts


    Add the oats, cocoa, and cinnamon to your OmniBlend jug, blend from low to high for 30 to 60 seconds to form a fine powder.

    To cook, add 4 tablespoons of the porridge to a saucepan with the milk and heat gently over medium heat. Cook for 3 minutes or until it’s the consistency you like, stirring regularly, and add more liquid if necessary.

    Serve with sliced banana, strawberry, walnuts and a drizzle of maple syrup to taste.

    Store the remainder of porridge base into an airtight container jar, ready to use.


    This recipe is inspired by a very special girl in our lives, who’s turning 14 today! She has started to make smoothies herself, and even though she can still take advantage of her teenage growth spurt, she already started to pay attention to healthy eating.

    So it shouldn’t come as a surprise that for this birthday smoothie, we chose healthy ingredients that combine beautifully to a fresh berry smoothie, with a hint of sweetness & coconut delight. And we sneaked in some broccoli for its proven health benefits. Just because you can never eat too much broccoli, for many years in good health. Stock some frozen broccoli in your freezer for easy use!

    Ingredients (serves 2):

  • ½ C Fresh Orange Juice
  • 2/3 C Low Fat Plain Yoghurt
  • 2 Small Bananas
  • ½ C EuroBerry Frozen Blueberries
  • 3 Broccoli Rosettes
  • ½ Tbsp Almond Butter
  • 1 Tbsp EuroBerry Toasted Unsweetened Coconut Flakes


    Add all ingredients to your OmniBlend jug, and blend starting on low, increasing to high speed for 60 seconds. Serve with a sprinkle of coconut.

    Cheers to many years in health & happiness!


    The pretty flowers of the Almond tree make us wish more Almond trees were growing in South Africa! Such a pretty sight to see them in full bloom!

    Almond milk has become a popular dairy alternative, however shop-bought almond milk is quite expensive. Making your own fresh almond milk is very easy, saves you precious Rands, and not the least important: allows you to control what goes into it!

    This almond milk is a perfect for use in a non-dairy smoothie, or in recipes like this risotto. You really don’t need any sweeteners or vanilla flavouring, especially when used as an ingredient to a recipe.

    Keep the batches small as preservative free milk can be kept in the fridge for just a couple of days, so make what you’re going to use, keeping the ratio the same. When you’re making more than the quantity below, don’t add all water at once when starting to blend. Always start blending with 1 Cup, and gradually add more later. This will give you a finer result.



  • ½ C Raw Almonds
  • 1 ¼ C Water


    Soak the almonds in a bowl with fresh water, and leave overnight, or for at least 6 hours. Drain and discard the water, and add the nuts to the OmniBlend jug. Add 1 Cup of water, and start blending on low, increasing to high speed, for 90 seconds. Add the remaining water, and blend in.

    Take a nutmilk bag, and place it over a bowl. Now carefully pour the milk into the bag over the bowl, and lift the bag up to let the milk run through. Gently squeeze the milk out of the bag, keeping the pulp in the bag. You can use this later in smoothies or for baking.

    There you go: fresh almond milk, ready in just a few minutes!

    cashew-cocoa-butterWho doesn't have a Nutella craving every now and then? On warm toasted bread, pancakes, fruit, in a smoothie? It's all delicious, and so sad it's loaded with sugar!

    We’ve tried and tested this healthy version, without added sugar, which you can eat guilt-free, AND is super delicious! Use raw unsalted cashew nuts, to fully control how much salt you’re adding to the butter. Roasting the cashews gives the butter a deep nutty flavour, and it will be difficult not to start nibbling the crunchy nuts while they’re cooling down!

    This is a super easy recipe, using only 4 ingredients. Needless to say you could add a 5th if you’re still trying to get used to eating less sugar. If you’d prefer a sweeter version, add a bit of maple syrup to taste.



  • 250g roasted cashew
  • 2 tbsp cocoa
  • 1 ½ tbsp. coconut oil
  • pinch sea salt


    Pre-heat the oven to 180C, and evenly spread 2 cups (250 g) raw cashews on a baking tray. Roast the nuts for 8-10 minutes, until golden. Remove from the oven, and leave in a bowl to cool down for 10 minutes.

    Add the nuts to the OmniBlend jug (the 2 liter jug works best for nut butters), and add the melted coconut oil. Place the lid on the jug, removing the blade to stick the tamper through the lid. Blend starting on low, increasing to high, until the butter looks smooth. Use the tamper to push in the corners, moving the nuts into the blades. Add the cocoa, and blend until well combined.


    Find a jar to store it, and enjoy for breakfast, lunch, and dessert!

    Creamy Carrot Soup

    July 27, 2017

    Healthy   Meal   Recipes   Soups   Vegetarian  

    carrot soup

    This delicious carrot soup has a velvety texture, and beautifully developed flavours from the different vegetables. The great thing about soup is that it combines the high nutrional value of the various vegetables, meaning that you get a lot of key nutrients including vitamins and minerals. So not only does it taste good, it’ll do you good as well!



  • Drizzle of olive oil
  • 1 Small onion, chopped
  • 1 Celery stick with leaves, sliced
  • 1 Leek, sliced
  • 3 Small turnips
  • 2 Large carrots, sliced
  • 300 ml water
  • salt & pepper

    For serving:

  • Fresh cream
  • Parsley


    Heat a medium sauce pan, drizzle with olive oil, and then sauté the chopped onions, celery and leeks till slightly softened. Stir in the turnips, celery leaves and carrots. Season to taste. Add 300 ml of water and bring to a boil. Boil veggies till tender allow to cool slightly then transfer into the jug. Blend from low to high till smooth and serve immediately.

    A little cream makes the soup even more silky, and it’ll make you feel fuller for longer. Add some parsley for garnish to finish it off.


    Treats don't come any purer than these Coconut Chocolate Date Balls. They're vegan, and free from refined sugars and preservatives. They're indulgent, and the raw cocoa gives these bite-size snacks a guilt-free option to satisfy your cravings!


  • 2C dried pitted dates Natures Choice

  • 1C desiccated coconut

  • 1C cocoa

  • 5-6 tbsp water



    Keep 2 tablespoons of the coconut aside, and add all other ingredients in the 2 liter OmniBlend jug. Place the lid on the jug, removing the cap from the lid, to use the tamper. Start blending on low, increasing to medium or high speed, using the tamper to push the ingredients into the blades (push the tamper in the corners, to move the ingredients into the blades). Once you have a thick dough ball, remove the mixture from the jug into a bowl. Take a big teaspoon at a time, to roll the balls, coating them with an even layer of coconut on a plate.

    These treats are perfect padkos on a road trip or day in the outdoors.

    apple-date-smoothie-bowlSmoothie bowls are equally good on winter days! We love adding the warmer flavours of cinnamon, apple, and dates, which makes this a comfort food breakfast.

    Normally banana is added to smoothie bowls for creaminess and structure, and because we’ve soaked the chia in the cashew milk first, it’s become a pudding that creates the right creamy texture.

    Chia is an excellent source of omega-3 fatty acids, which help to rais HDL (the good) cholesterol that protects against heart attack and stroke.


  • 2/3 C Cashew Milk
  • 1 tbsp Chia
  • 1 Apple, halved
  • 3 Dried, Pitted Dates
  • ½ tsp Cinnamon


    Soak the chia in the cashew milk for about 2 hours (or overnight, to have it ready for quick preparation in the morning). Add the chia pudding to the jug, along with the other ingredients. Blend starting on low speed, increasing to medium speed, using the tamper through the lid as required until you’ve reached a smooth texture (about 30 seconds).

    Decorate your bowl with coconut flakes, chia and a drizzle of honey.

    orange-pomegranate-smoothieWe love this time of the year, with fresh locally grown oranges available in abundance. If you’ve ever had a chance to visit the Cederberg region in autumn, it may bring back sweet memories of citrus orchards, and ripening fruit.

    In this recipe, when you’re juicing the oranges for this smoothie, don’t hesitate to use the pulp too (remove the pips), as it adds fibre, and the OmniBlend will blend it completele smooth. Alternatively, you can use a few orange juice ice cubes. Pomegranate is packed with antioxidants, vitamin C and potassium, making it a good immune booster for winter days, and is believed to reduce cholesterol.

    Cashew milk adds a hint of sweetness, and creaminess. It’s easy to make your own, you can find the recipe here.



  • 1 Frozen Banana
  • ½ C Fresh Orange Juice
  • ½ C Cashew Milk
  • ¼ C Pomegranate Arils


    Add all ingredients to the OmniBlend jug, and blend starting on low speed, increasing to medium speed, for about 30 seconds. Enjoy!
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