Chimichurri is a green sauce that’s delicious served with lamb, flame-grilled steak, or as a condiment in a chicken wrap. This recipe is so easy to prepare that you’ll just want to use fresh ingredients, to serve with your grilled meat.

There’s no need to discard the stalks of the herbs. They’re full of flavour too, so don’t let them go to waste. They’ll blend smooth, so you won’t see them in the sauce.

Ingredients (makes 200ml):

  • 2 Shallots
  • 2-3 Cloves Garlic
  • 2-3 Jalapenos
  • 2 Handfuls Coriander, leaf & stalk (1 cup packed)
  • 1 Handful Italian Parsley , leaf & stalk
  • 2 Tbsp Red Wine Vinegar
  • 3 Tbsp Olive Oil
  • Pinch salt

Remove skins of the shallots and garlic, and add to the OmniBlend jug. Remove seeds and membranes of the jalapenos, and wash, then add to the jug too. Wash the herbs, and pad dry with kitchen towel. Add the herbs to the jug, along with the vinegar and olive oil, and a grind of salt.
Place the lid on the jug, and insert the tamper. Blend on low for about 30 seconds.

This type of sauces is best made in either the 2 liter jug, which has a narrow base, or in the 1.5ltr narrow base jug. All OmniBlend models are compatible with the different jug models.

    Step aside Nutella ... this Carob Almond Butter is the perfect substitute for those decadent chocolate cravings! Free from the notorious refined sugars that are the downside of the scrumptious hazelnut paste, this nutbutter is sweetened with just a little maple syrup.

    If you have a sweet tooth, this refined sugar-free will still hit the spot (yes, we tested it!). This nut butter is delicious for on toast, drizzled over your smoothie bowl, or for even eating straight from the jar with a spoon - need we say more?

    Carob adds sweetness, as well as essential vitamins and minerals. Both carob and cacao are high in antioxidants, and you could replace carob by cacao or cocoa in this recipe for a more intense chocolate flavour. Play around with the different ingredients to your liking, as you'll find this spread will become an essential on your breakfast table!


  • 2 C Almonds, sliced or whole
  • 3 Tbsp Coconut Oil
  • 1/4 C Carob Powder 
  • 1/2 Tsp Cinnamon
  • 1 Tsp Vanilla Essence
  • 1 Tbsp Maple Syrup
  • Pinch Salt

  • Directions:
    Preheat your oven to 180C, and roast the nuts for about 5 minutes (when sliced, or 8-10 minutes when whole), until lightly toasted. Leave to cool down, and then transfer to the OmniBlend jug.

    Add the oil and start blending, increasing the speed to high, and use the tamper (through the lid) to push the nuts into the blades. Blend until you've reached a creamy butter.

    Then add the carob powder, cinnamon, vanilla essence, maple syrup, and salt and blend to combine. Store in a jar at room temperature.

    Cherries are juicy and sweet, making them delicious in a fruit smoothie. Buy frozen fruit to enjoy them in and out of season, with the additional benefit that the frozen cherries from FRÜT are pitted, so you can add them without any hassle, for a quick and easy summer smoothie.


  • 1 C Frozen Sweet Cherries
  • 1/2 C Frozen Strawberries
  • 1 Frozen Banana
  • 1/2 C Milk of choice
  • 1/2 C Water
  • 1/4 C Cashew Nuts
  • 1 Tbsp Chia Seeds


    Add all ingredients to your OmniBlend, blend starting at low, increasing to high for about 30 seconds until smoothie and creamy (or use the 35 second timer on the OmniBlend V).

    In this video we used the OmniBlend I - 2ltr Pro, which is the recommended model for home use, smoothie bowls, and restaurant kitchens. For commercial use in smoothie bars the most popular model is the OmniBlend V - 1.5lt.




    These vegan cheesecake bars are rich, creamy, delicious and so easy to prepare. They make the perfect dessert for a weekend treat! The trick is in soaking the cashews to get that creamy cheese cake texture. From there you can play around with different flavours, we topped our cheesecake with date syrup (which is easy to make yourself, following this recipe), walnuts and chocolate. Tastes like a cheese cakey snickers bar, yum!



  • 1 C Dates
  • ½ C Walnuts
  • ½ Oats
  • ½ C Coconut Flakes
  • ¼ Tsp Salt


  • 1 ½ C Cashews
  • ½ C Coconut Milk
  • 2 Tbsp Maple Syrup
  • 2 Tbsp Coconut Oil
  • 1 Tbsp Lemon Juice
  • 1 Tsp Vanilla Essence
  • Pinch of Salt


  • Date syrup
  • Chopped Walnuts
  • Melted Dark Chocolate

  • Directions:

    Soak the cashews in hot water for 1 hour, then drain thoroughly.

    For the crust, add dates, walnuts, oats and coconut flakes to the jug, pulse a few times until well combined and crumbly.

    Line a loaf pan with parchment paper. Transfer crust layer to loaf pan and press down into an even layer, place in the freezer to set.

    For the filling, add soaked cashews, maple syrup, coconut milk, coconut oil, vanilla essence, lemon juice and salt to the jug. Blend on high until creamy and smooth.

    Pour the filling over the crust, drizzle with date syrup and sprinkle chopped walnuts on top. Freeze until completely set and firm.

    To serve, thaw briefly and drizzle the dark chocolate over the cheesecake, slice into bars. Enjoy immediately. Store leftovers in the freezer.

    These bars were made using the OmniBlend I - 2ltr Pro. The shape of the 2ltr jug make it well-suited to grind dry ingredients, and blend textures like the cashew 'cheese' batter.


    Kickstart your day with this Coffee Smoothie Bowl! Not just deliciously creamy, but filling too. We used frozen cauliflower, which gives it that extra creamy texture and Wazoogles Superfood Kungfu Coffee protein blend with a cinnamon kick. Each scoop is equivalent to 1/2 cup of coffee and it's packed with nutrients that assist in providing sustained energy. Perfect breakfast option!


    • 1 Frozen Banana
    • 3/4 C Frozen Cauliflower
    • 1/3 C Coconut Milk
    • 1 Tbsp Peanut Butter
    • 1 Heaped Scoop of Wazoogles Kungfu Coffee protein blend
    • 1 Tsp Honey (to taste)

    Add all the ingredients to your OmniBlend jug, blend until smooth, using the tamper. Scoop in a bowl and top with favourite toppings.🌈 We used banana slices, coconut flakes, Wazoogles trail mix & peanut butter drizzle.


    This bowl was made using the OmniBlend I - 2ltr Pro. The narrow base jug is recommended for blending thick and creamy bowls.


    These zesty pumpkin seed bites are about to become your favourite snack! They literally taste like little cake popsicles, soft melt in your mouth pumpkin goodness & just the right amount of sweetness. With a hint of zesty orange flavour and a slight kick from the matcha powder for a great energy boost!


  • 3/4 C Cashews
  • 1/3 C Pumpkin Seeds
  • 1/4 C Dried Dates
  • 1/4 C Coconut Flakes
  • 1 Tbsp Coconut Oil
  • 2 Tsp Just Matcha Culinary Matcha 
  • 1 Tbsp Chia Seeds
  • 1 Tsp Vanilla Essence
  • 1 Tbsp Zest of Orange
  • 1 Tbsp Orange Juice
  • Pinch of salt

  • For coating:

    Desiccated coconut (you can grind coconut flakes for the same texture) and orange zest.


    Add the cashews and pumpkin seeds to your OmniBlend jug & pulse into fine crumbs. Add the rest of the ingredients and blend until well combined.
    Use a tablespoon to scoop the mixture and roll into balls.

    Roll each ball in a mixture of coconut and orange zest and place the balls in the fridge for half an hour to set and enjoy!

    For this recipe we used the OmniBlend I - 2ltr Pro. Both the OmniBlend I and V have a pulse function for a quick chop. This function is ideal for grinding nuts: simply pulse a few times until you've reached the desired consistency. For grinding nuts and seeds to a flour, blend on high speed. The 2ltr jug is recommended for this use as it has a narrow base, which is ideal for grinding dry ingredients.

    Date syrup is the perfect sweetener for your oatmeal, overnight oats, puddings, smoothies, frosting or even savoury dishes like marinades or soups. Date syrup is a natural fruit sweetener which can be used in place of sugar for baking and cooking. This is an easy plant-based recipe, without any preservatives. When using a high powered-blender like the OmniBlend you could skip the soaking part, but we do recommend soaking the dates in bicarbonate of soda as it helps bring out the dates’ caramel flavour. Yum!


  • 1 ½ C Dates
  • 1 Tsp Bicarbonate of soda
  • 1 ¼ C Boiling water


    Pour boiling water over the dates just to cover, add bicarbonate of soda, stir then soak for 15 minutes. Add the soaked dates with the water to your OmniBlend jug.

    Blend for 1 minute until silky smooth. Scrap down the sides to ensure everything is well combined, blend again for about 20 seconds.

    For this recipe we recommend using a narrow bases jug. We made this recipe using the OmniBlend I – 2ltr Pro, which has a turn-dial for variable speed control, and the 2ltr jug has a narrow base, perfect for this kind of pastes and syrups.


    Baked cheesecake remains a firm favourite on any gathering, and this baked Spiced Butternut Cheesecake adds warm flavours that make this cake extra special for autumn and winter.

    As one little girl who had a taste of our test cake put it: “I really liked it, and I don’t even like cheese cake, and butternut!” She was keen to get her own slice, after first sharing a slice with her little brother. :) That tells you that the deep creamy texture doesn’t lean to the overly cheesy flavour, or butternut rich taste.

    The spice mix is what makes this cake so special, and is easy to put together. We’d recommend you make a batch, as it works well in carrot cake (instead of cinnamon), and gingerbread too!

    Spice mix:

    • 4 tsp ground cinnamon
    • 1 tsp ground cloves
    • 1 tsp ground nutmeg
    • 1/3 tsp ground ginger
    • 1/5 tsp ground white pepper
    • 1/5 tsp ground cardamom
    • 1/5 tsp ground coriander seeds
    • 1/5 tsp ground anise seeds

    Cinnamon, cloves, nutmeg, and ginger are essential, and the others can be left out if you don’t have, however obviously changes the flavour slightly.


    Crust ingredients:

    • 1 ½ C Mixed Nuts (almonds, walnut, brazil nuts, cashew all work well, raw and unsalted)
    • ½ C Dried Pitted Dates
    • 1 Tsp Vanilla essence


    Filling ingredients:

    • 500 gr Cream Cheese
    • 500 gr Butternut, ready prepared, or freshly cut
    • 1 C Castor Sugar
    • 3 Large Eggs (free range)
    • 3 ½ Tsp Spice mix


    Pre-heat oven at 200C

    Roast the butternut without oil until tender, making sure it doesn’t discolour. Remove from the oven, and reduce oven temperature to 190C. 

    While the butternut is roasting, prepare the cake crust. Soak the dates in hot water for about 10 minutes, and measure the nuts. You can use a mix of nuts. For this cake we used almonds, brazil nuts, and walnuts, but you can use cashew and/or pecan too.

    Add the nuts to the OmniBlend jug, and grind on low to medium speed to create a nut meal.

    Drain the dates, and pad dry with kitchen towel to remove excess water. Add the dates to the ground nuts, and add the vanilla.

    Blend on high, using the tamper to create a dough. The trick is to push the tamper into the corners, pushing the ingredients into the blades. Once the dough has come together, remove it from the jug with a silicon spatula into a cake pan. Create an even layer in the pan, and cover the edges.

    Remove the butternut from the oven once soft, and reduce the oven temperature to 190C. Bake the crust for about 10 minutes, until set, and remove from the oven to cool down.

    Add the roasted butternut to the OmniBlend jug, and puree using the tamper through the lid.

    With a hand mixer, beat the cream cheese for a few minutes. Add the sugar, and mix again. Remove ¼ cup of this mixture and keep aside for decoration later.

    Add butternut purée and spices, and mix. Add eggs one at a time, making sure it’s fully incorporated before adding the next.

    Transfer the mixture into the cake crust, and spread evenly. Now take the cream cheese & sugar mix that you’ve kept aside, and divide teaspoons full over the batter. Take a skewer, and draw lines through the blobs to create a pattern. You’ll feel like a barista, creating latte art!

     Bake the cake for about 40 minutes, keeping a close eye on it toward the end of the baking time, making sure no cracks appear. If they do, reduce the oven temperature as this may vary for every oven.

    Remove from the oven (the middle will still look a bit wobbly), and leave to cool to room temperature. Then place in the fridge to further set, for 6 hours (after 4 hours it’ll be set, if you have less patience, just a little bit soft still like in the pictures, so 6 hours or more is better for a fully set result). This cake is also perfect to prep the day before, so that the cake sets properly and the spices fully develop the flavour.

    For this recipe we used the OmniBlend I - 2ltr Pro. This model has a turn dial for variable speed control, and a pulse. The 2lt jug works best for grinding dry ingredients, and pureeing with a narrow base.



    Treat your family and friends to this moist sticky toffee pudding for a Christmas in July, or as a dinner party dessert. You’d think you need butter and sugar for a really moreish sticky toffee pudding, but we put this vegan version to the test, and it’s a definite crowd pleaser! It’s topped with an amazing rich toffee sauce, which is almost too easy to make.


  • 2 C Dried Pitted Dates
  • 1 ½ C Brewed Coffee
  • 2 Tsp Bicarbonate of Soda
  • 1 C Cashew Butter (find here how to make your own)
  • 2 Tsp Vanilla Essence
  • 2 Tbsp Apple Cider Vinegar
  • 1/2 C Coconut Flour
  • 1/2 C Corn Starch
  • 1/2 Tsp Salt

    Toffee Sauce

  • 1/2 C Dates
  • 1 C Coconut Milk
  • 1/2 Tsp Salt
  • 1 Tsp Vanilla Essence


    Stir bicarb of soda into the coffee, and pour over the dates. The bicarb of soda creates a richer sweeter flavour of the dates, giving a deeper caramel flavour to the cake, so it’s worth adding it! Leave to soak for 30 minutes, then add the mixture to the OmniBlend jug.

    Preheat the oven to 180C.

    Add the cashew butter, apple cider vinegar, and vanilla to the jug with the date coffee mixture. Blend briefly to make sure you keep some texture in the dates.

    Add the coconut flour, corn starch, and salt. Blend while using the tamper through the lid to combine all ingredients.

    Transfer to an oiled cake pan. Bake for 30 minutes or until the centre feels firm to the touch.

    Remove from the oven, cool for 10-15 minutes, and then remove from the pan.

    For the toffee sauce, add all ingredients to the jug of your OmniBlend, and blend until super smooth. Pour the sauce of the pudding right before serving.


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


    For the perfect sweet and creamy smoothie, you need to add frozen banana. That’s what most of us are used to, right? Banana is the key ingredient to most smoothies, and bananas are not everyone’s favourite. Even though we love banana, and the texture that it creates for a smoothie, we were keen to shake it up a little. We wondered what else could give the same (or even better?) results in our office smoothies and found the perfect substitute: sweet potato!

    If there’s one root vegetable that deserves the spotlight, it’s sweet potato. Sweet potatoes are a powerhouse when it comes to nutrition: they are a great source of potassium, vitamin C, B6, fibre, and this in combination with healthy complex carbs manages blood sugar levels and adds substance without adding extra sugar. Sweet potatoes are also just as inexpensive as bananas. The table below breaks down how they compare.


    But we get it: nutrients are important, however at the end of the day it’s about flavour and texture! To test this, we compared bananas to sweet potatoes using a fruitless recipe, with cauliflower and carob powder giving it an extra creamy chocolate taste. The result? The sweet potato smoothie was thicker, creamier and had a lovely velvety texture with just the right amount of sweetness. We also found that it was more filling compared to the banana smoothie.

    Bananas are obviously easy to peel and freeze for use in your smoothie later. Sweet potatoes aren’t that much different: all you have to do is peel them, cut them into slices then boil them for 8-10 minutes until just cooked and still firm. Allow to cool and then freeze in an airtight container, ready for a quick smoothie. Try our creamy carob smoothie, to experience the rich thick texture that frozen sweet potato creates. The warm flavours make it a great recipe for breakfast, a nutrient dense snack. Also a great way to get the kids to eat their veggies!


    How to substitute:

    1 Cup of sweet potato = 1 Banana


    Creamy Carob Smoothie

    (1 big, or 2 smaller portions)


    • 1 ½ C Milk 
    • 1 C Sweet Potato
    • 1 C Cauliflower
    • 1 Tbsp Carob Powder
    • 4 Dried Dates
    • 2 Tbsp Peanut Butter
    • ½ Tsp Cinnamon


    Prepare your sweet potato ahead to have it ready any time you need it.

    Peel and cut the sweet potato into slices, then steam or boil them for 8-10 minutes until soft, not mushy. Allow to cool before freezing in an airtight container.


    Now to make your smoothie:

    Add all the ingredients to your OmniBlend jug. Blend from low-to-high for 45 to 60 seconds or use the 60 second timer of the OmniBlend V.


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