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!

    Mexican Salsa Soup

    June 15, 2017

    Meal   Recipes   Soups   Vegetarian  


    Nothing like a hearty soup on a cold winter’s night! This Mexican Salsa Soup is a spiced up roast vegetable soup, which makes for a great side or starter at a Mexican themed party, or a quick mid-week meal using up leftover roast.

    Deep sweet flavours are developed after roasting the vegetables first, however if you’re into raw food, you can skip this step. For a raw soup blend all vegetables, and add some corn if you like some texture in your soup.


    The magic happens when you sprinkle the veggies with olive oil, and the Cape Herb & Spice Louisiana Cajun spice mix, and roast it at 200C for about 45 minutes. This spice mix is a perfect blend of Mexican spices, and gives your soup the bite that you’re looking for.


    Depending on whether you like your soup chunky or smooth, you can vary the way you’re blending the soup. Keep more veggies aside to pulse for a chunkier soup, or less when you prefer a smoother texture. We opted for a chunkier version to serve as a meal.


  • 1 large carrot (120 gram)
  • 200 gram pumpkin
  • ½ red & yellow pepper
  • small sweet potato (160 gram) )
  • 8 Romanita tomatoes
  • 2 tsp Cape Herb & Spice Louisiana Cajun spice mix
  • 2 cups water
  • 1 sachet chicken stock
  • ¼ C corn


    Preheat the oven at 200C. Chop the veg in equal sizes and spread on an oven tray in an even layer. Drizzle with olive oil and spices, and add salt & pepper to taste. Once your roast is ready, add ¾ of the veggies to the OmniBlend jug, and blend with water, stock, and ¼ cup of corn. Pour the soup in a pot.

    Add the remaining roast with 1/4 cup corn to the OmniBlend jug, and pulse just a few times until you’ve reached the desired texture. Add the chunks to the pot too.

    Prior to serving, heat up the soup, and serve with some corn and nachos.


    cashew-milk-recipeCashew milk has become increasingly popular overseas, as an alternative to milk, and no doubt you’ve come across recipes using cashew milk for its creamy texture. Sadly, cashew milk is not readily available in South African stores, however the good news is that it’s easy to make it yourself!

    Cashew milk can be substituted for milk or other non-dairy. Compared to almond milk, the taste of cashew milk is slightly less nutty, and sweeter, so the taste is a bit closer to the cow milk that you may be used to. It’s also creamier, so perfect for soups, smoothies, and a non-dairy latte!


  • 3/4C raw cashew nuts
  • 3C water


    Soak the cashews for 3-4 hours, and rinse. Add the nuts to the OmniBlend jug, and add half of the water. This is recommended to make sure you get a super smooth texture. Start blending on low speed, increasing to high speed, and blend for 1 minute. Add the remaining water, and blend again for a few seconds. That's it! Simple as that. Store in the fridge.

    Tomato soup is an old favourite with endless options to add variety. This recipe shows how to prepare a basic Tomato soup from scratch, and add some chili, celery, roasted peppers, avocado or basil for variety.


    The video below shows how the OmniBlend can make a delicious tomato soup from scratch.



    Traditional hummus is made with just chickpeas, tahini, olive oil, lemon juice, garlic and salt. This variation is adapted from Gordon Ramsay’s recipe in Ultimate Home Cooking, and makes for an appetizing addition to a platter. The colour is just beautiful and the freshly ground cumin and beet are delicious.



  • 1 tsp cumin
  • 1 can chickpeas(drained)
  • 250 gram cooked beetroot
  • 1 tbsp tahini paste
  • 1 garlic clove
  • ¼ C lemon juice
  • 1-2 tbsp olive oil
  • Sea salt and freshly ground black pepper to taste


    Toast a teaspoon of cumin in a dry pan, and grind with a pestle & mortar. Drain and rinse the chickpeas, and add to the OmniBlend jug. Add the cooked beetroot, and all other ingredients, and start blending on low, increasing to medium. Use the tamper through the lid to push the ingredients into the blades. Add salt & pepper to taste. Serve with toasted pita bread. Enjoy!


    If your child eats all veggies without complaining, you probably belong to the lucky few! Reality is that most kids don’t seem to like their veggies, or at least the thought of it. So dinner time battles start, and that’s probably the last thing you feel like at the end of a long day!

    So we developed this broccoli breakfast bowl with banana and pear that contains all nutrients for a super healthy breakfast, so that you don’t have to fight that battle later in the day. We called it Elsa’s Frozen Breakfast Cup (cause why be more descriptive if nobody wants to know what’s in it anyway!)  

    If your child has a sweet tooth you could opt to add a teaspoon of honey, but the banana and pear already add their natural sweetness.

    We’re using frozen broccoli, which is as nutritious as fresh unfrozen broccoli, and makes it quick and easy to prepare. On top of that, when the smoothie bowl is cold, it will trick the taste buds, making it even easier to add greens. This serving of broccoli provides nearly 50% of the daily recommended vitamin C intake, so it's a super healthy breakfast to play and learn all day!


  • 80gr Frozen Broccoli
  • 1 Frozen Banana
  • 1 Pear
  • ½ Cup Double Cream Plain Yoghurt


    Add all ingredients to your OmniBlend and start blending on low, increasing to high speed. Use the tamper as needed (only through the lid, by removing the cap from the lid). Then serve it in a cup that makes in a feast to eat, and top with some favorite fruit.


    Raw beets are high in iron, so adding beet to your diet on a regular basis may be helpful if you suffer from anaemia or fatigue. Pomegranate not only adds more health benefits, it also adds great flavour to this smoothie, balancing the earthiness of the beet.



  • 1/2C beetroot, quartered

  • 1/4C pomegranate arils

  • juice of 1 lime

  • 5 dates

  • 1 banana

  • 3/4C rooibos tea (chilled, or water)

  • 5 ice cubes



    Add all ingredients to the OmniBlend jug, and blend starting at low speed, increasing to high, for about 45 seconds or until smooth.



    Happy Easter everyone! It’s the season that is dominated by hot cross buns and chocolate Easter eggs, in different flavours, and recipes in which they’re used, so if you’re trying to stick to a healthy lifestyle it’s difficult not to be tempted this time of the year!

    We’ve opted for a Banting Fridge Cheese Cake that keeps you on track, so that you can satisfy your sweet tooth, and keep it low carb. This cake can be made ahead so that you don’t have to stress over dessert when guests have arrived.

    Cheese cakes can get a bit heavy, but this no-bake version with fresh lemon is surprisingly light and fresh. We’re using the OmniBlend for both the crust and the filling, and preparation takes surprisingly little time. Chilling to set the cake takes the most time, so preferably prepare the night before so that the cake has time to chill and set.

    Ingredients (for a 20cm spring form):

    For the crust:

  • 120 gram mixed nuts (unsalted – we used almonds & cashews)
  • 15 dried dates
  • 3 tbsp melted butter
  • 30 gram desiccated coconut

    For the filling:

  • 250 ml fresh cream
  • 120 gram xylitol
  • 500 gram plain full fat cream cheese
  • 1 tbsp fresh lemon juice
  • 1 tbsp lemon rind (rind of 1 lemon)
  • 1 tsp vanilla essence
  • how-to-cheese-cake-banting


    Line the base of the cake tin with baking paper. Add the nuts and dates to the jug of the OmniBlend, and pulse until you’ve got a fine grind (or consistency that you like for the crust, you can make it very fine, or keep it coarser). Add the ground nuts to a bowl, and mix the coconut in with a fork. Add the melted butter, and mix to give the mixture an even coat of butter. Spoon the mix into the prepared cake tin, and press down firmly for an even crust. Leave to rest in the fridge.

    Rinse and clean the OmniBlend jug, to get ready for the filling.

    Add the fresh cream to the jug, and blend on low speed for max 10 seconds. Add in the xylitol, and blend for a few seconds. Add in the cream cheese, lemon juice, and zest, and blend for about a minute, keeping speed low. Pour into a bowl if you’d like to add some food colouring, scraping the jug with a silicon spatula. Be careful to just add a few drops at a time and fold in to check the colour. Add the filling to the cake tin and leave in the fridge for at least 6 hours to set.


    We’ve cheated by decorating with speckled eggs to give it a festive Easter look (the kids loved us for it). You can however get a cake topper for a sugar-free alternative that suits the occasion!


    Bring Asian flavours to your plate with this super easy salad dressing for a hearty and wholesome weekday salad. 

    Don’t let the list of ingredients discourage you! You’ll probably find that you’ve got it all in your kitchen cupboard, and just chuck it all in the OmniBlend jug, and let your blender do the work for you.

    Ingredients (serves 4):

  • 1/4C peanut butter (no added sugar or salt) (you can substitute half with tahini)
  • 3 tbsp canola oil
  • 2 tbsp rice vinegar
  • 2 tbsp honey
  • 2 tbsp brown sugar
  • 2 cloves garlic
  • knob fresh ginger (2cm)
  • pinch chili flakes
  • handful fresh coriander leaves
  • Juice of 1 lime
  • 1 tbsp soy sauce (low in sodium)


    Add all ingredients except for the soy sauce and lime juice to the OmniBlend jug, and start blending on low, increasing to medium speed, for about 60 seconds. Now add the soy sauce and lime juice, and blend for a few seconds until mixed. Reason for leaving the lime juice and soy sauce out initially is that it’ll make a thicker consistency which helps blending a fine texture. For smooth textures, always blend from thick to thin, by adding more liquid later. 

    For the salad you can make it very easy for yourself, buying the ready prepared Woolworths Rainbow Salad. Simply divide the salad over the bowls, add some roasted cashew nuts, and drizzle the dressing over. Voila, that’s your dinner done!


    If you prefer to prepare your own veggies, finely chop red cabbage, carrot, red pepper and cucumber.

    This salad is excellent as a meal on its own, or serve as a side with prawns or chicken (for a non-vegetarian option), and quinoa.  

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