Icing is what makes a cake a cake, the finishing touch. It immediately gives it a ‘cake’ look, instead of just a loaf. Not necessarily the healthiest part though, and if you’re looking to cut down on sugar, or don’t tolerate dairy, this Cashew icing makes a very tasty and creamy alternative.

This is especially true for cupcakes, as what makes the cupcake? Right, icing it is. This recipe works best in the 2ltr jug, which is narrower at the bottom than the 1.5ltr jug, and better suited for pastes and spreads.



  • 2C Cashews (soaked overnight)
  • 1/2C Coconut Cream
  • 1 tsp Vanilla

  • Directions:

    Soak the cashew nuts overnight, or for at least 6 hours. Drain, and add to the OmniBlend 2ltr jug. Add Coconut Cream and Vanilla. Blend on low increasing to high, using the tamper (through the lid!) to press into the corners, and push the mixture into the blades. Stop blending and scrape the mixture down from the sides with a silicon spatula from time to time if needed. Blend until smooth, 45 to 60 seconds.

    This Cashew Cream Icing can be used on any kind of cake or cupcake to replace the traditional cream cheese or butter icing. We also used it on the Breakfast Beetroot, Pecan & Date cake and it’s delicate flavour and creamy texture complemented the cake beautifully!


    Having guests staying over makes for the perfect excuse to bake something for breakfast. Being busy in the kitchen, while chatting over a cup of coffee in anticipation of breakfast to be ready adds to the fun of stayovers.

    Especially if you're not a sweet tooth, you'll love this cake. The pecan and beetroot give it a nutty earthy flavour, the coconut and date add their sweetness, and the spices liven up this breakfast treat.

    Preparation is simple, keeping the dry and wet ingredients separate. Blend the wet ingredients in just a few seconds, and then fold into the flour mixture. Don't dispair, the colour will change during baking!


    Because it’s not overly sweet and low in sugar, it makes for a perfect breakfast cake. If you prefer it sweet, you can add more sugar, or simple serve with some maple syrup.



     Dry ingredients:

  • 110g cake flour
  • 40g coconut flour
  • 60g castor sugar
  • 80g Pecans, chopped
  • 60g desiccated coconut
  • 2 tsp bi carb soda
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp ginger
  • ½ tsp nutmeg
  • ½ tsp cloves
  • pinch of salt

    Wet ingredients:

  • 300g beetroot (peeled)
  • 100ml canola oil (substitute 25ml for Macadamia Oil for a nuttier flavour)
  • 3 large free-range eggs
  • 60g coconut cream
  • 1 tsp vanilla
  • 4 pitted dried dates

  • Directions:

    Preheat the oven at 200C, and line a square baking tin (22cm). Add all dry ingredients to a large mixing bowl, and combine. Add all wet ingredients except the dates to the OmniBlend, and blend starting low, increasing to high, for 45-60 seconds. The mixture should now be smooth. Add ¾ of the mixture to the flour mixture, and leave the remainder to chop the dates into the mixture. Add the dates to the jug, and pulse 4 to 5 times to chop them coarsely, and add to the flour mixture. Mix until all is combined, and add to the baking tin. Bake for 50-60 minutes, until a tester comes out dry. Leave to cool for 20 minutes on a cooling rack.

    Serve with cashew frosting, or maple syrup (or both!).


    There’s something special about picking your own fruit, especially as this is our first harvest ever! We planted the lemon tree last year, and have patiently waited for the first fruits to ripen. So this week we picked the first one, before our little puppy would consider it another toy!


    We used the lemon to make Banting-friendly Poppy Seed Muffins, using the Banting Blvd premix, which made it super easy. The recipe on the pack calls for 10ml Vanilla, and 10 ml Lemon Juice, but we were looking to really make our first lemon feature, so we reduced the Vanilla to 1 teaspoon (5ml), and added 2 tablespoons of lemon juice, plus the rind. The lemon flavour complements the coconut in the premix very well, and gives the muffins a zesty taste.


    We used the OmniBlend 1.5ltr jug for mixing the wet ingredients, however the 2ltr jug would work fine too. If you’d want to make the dry ingredients from scratch, you could do so grinding the nuts and coconut in the 2ltr jug.


    Ingredients (yield: 12 muffins):


  • 1 pack Banting Blvd Poppy Seed Muffin Premix
  • 1 Cup Milk
  • 4 Free-range Eggs
  • 1 tsp Vanilla
  • 2 tbsp Lemon Juice
  • 2tsp Lemon Rind

  • Directions:

    Prepare a muffin pan, and preheat the oven at 180C. Add the milk, eggs, vanilla, lemon juice, and rind to the OmniBlend, and blend on low, for about 1 minute for a fluffy pale mixture. Add the Poppy Seed premix to a large bowl, and add the milk mixture. Fold in the milk mixture until well combined. Initially the batter will seem too runny, and as you’re folding in it will start to thicken. Divide the mixture over the 12 muffin cups. Bake for 20 minutes, or until a tester comes out dry.


    The muffins will be quite small, and don’t be tempted to make fewer, larger muffins. It’ll defeat the purpose of portion size control. These muffins stay fresh for a few days, so you can bake them for breakfast, and store as an on the go snack to sustain you during the day.


    Ever tried to make a real South African burger? This ostrich burger is the one to try, not only for the juicy flavours, but also because it’s the most guilt-free burger. Ostrich fillet is a great source of protein (22 gram per 100 gram), and very low in fat (0.6 gram).

    Mincing the meat in your OmniBlend takes seconds, and is best done in the 2 liter jug, using the tamper to press the meat into the blades.



    For the mince

  • 500 gram Ostrich fillet
  • 1.5 tbsp tomato ketchup
  • 1.5 tbsp dijon mustard
  • 1 clove garlic
  • 1 egg
  • Salt & pepper to taste

    For the patties:

  • 2/3 cup bread crumbs
  • 1 red onion, finely chopped 

    To serve:

  • 4 rolls
  • crisp lettuce
  • 2 tomatoes, sliced
  • cheese, sliced
  • red onion rings
  • ketchup 

    Ruvimbo shows how it’s done!


    Low in carbs and high in protein and good fats, almonds are the type of nuts you want to add to your healthy diet. They’re also a good source of vitamin E and minerals, and are found to lower cholesterol. If you’re looking to make an almond butter with your OmniBlend, best use the 2 liter jug, which is a bit narrower at the bottom and well suited to blend nuts to a nutritious butter.

    It’s very easy to make your own almond butter, and once you’ve done it once, you can start experimenting with different oils, and add different spices to enhance its flavour.


    • 2 cups almonds
    • 1 tbsp canola oil
    • pinch of Maldon sea salt


    To develop the flavour of the almonds, roast them on a sheet of baking paper in your oven, on 180C, for just 8-10 minutes. Transfer the roasted nuts to the jug, and add the canola oil. Place the lid on the jug, and start blending on low, increasing to medium. Remove the cap from the lid, to use the tamper and push the nuts down in the corners, into the blades. Continue blending for about 6-8 minutes, until you reach your preferred consistency for the butter.

    Enjoy this butter as a fruit dip, on (rice) crackers or toast, or as an ingredient to other dishes and drinks, like this Winter Chocolate Vitamin Booster.


    Brownies & DownieS famous brownie isn’t only a great treat on its own, you can also use it as an ingredient to give your Dom Pedro a twist. The Dom Pedro is a classic dessert, and the pieces of brownie give its overall smooth texture that delicious sensation. Freeze the brownie to avoid it to blend in completely, you want to keep a few chunks.

    Apart from the Brownies & downieS brownie, the main ingredient is ice cream. We used Woolworths Lactose free vanilla ice cream, for its texture and flavour. You could substitute Kahlua for Amarula, whiskey, or any other liquor you like, and add more or less to taste. To ensure you keep some brownie chunks in the Dom Pedro, slice up your brownie, and store it in the freezer for at least an hour.

    Ingredients (serves 2)

    For serving:

    Brownies & downieS brownie (use a ¼ or less for sprinkle), chopped, 2 tablespoons chocolate sauce, and whipped cream

    Whipped cream:

    • 1 cup fresh cream
    • 3 tsp sugar
    • 1 teaspoon vanilla


    Chill 2 serving glasses in the freezer. Beat the fresh cream with sugar and vanilla, and keep chilled. Add smoothie ingredients to the jug of the OmniBlend, and blend on low until just about smooth with tiny brownie pieces visible. Drizzle chocolate sauce in the chilled glasses, and fill the glasses with the Dom Pedro, leaving sufficient space to top with a decadent dollop of whipped cream, and brownie sprinkle.

    A treat for two, or increase quantities for a stress-free dessert option when you’re having friends coming over!

    Keen to try more Brownies & downieS inspired drinks?

    Try the Healthy Nutty Chocolate Brownie Smoothie or the Winter Chocolate Brownie Vitamine Booster


    Mid-winter calls for sweet indulgence, and at the same time you want to keep your immune system in check, making sure you get your vitamins. This chocolate brownie treat contains strawberries for a vitamin C booster.


  • 1 frozen banana
  • 4 frozen strawberries
  • 2 tbsp cocoa
  • 1 tbsp salted almond butter
  • 1 ¼ cups coconut milk
  • 3 ice cubes (optional, this will thicken your smoothie. Add more or less as desired.)

    For serving:

    Brownies & downieS brownie (use a ¼ or less for sprinkle), chopped and a teaspoon dessicated coconut


    Add all dry ingredients to the jug of your OmniBlend, and add half of the coconut milk. Blend from low to high until smooth, and blend in the remainder of the coconut milk.

    Top with the chopped Brownies & downieS brownie and coconut.

    Who said they’re not enjoying winter?

    Keen to try more Brownies & downieS inspired drinks?

    Try the Healthy Nutty Chocolate Brownie Smoothie or the Brownie Dom Pedro Deluxe


    Working with so many restaurants and bars, we know how important staff is in any hospitality business. Learning about Brownies & downieS in Cape Town, which is not only a restaurant, but also a training center for youngsters with an intellectual disability to be employable in the hospitality industry, we felt proud to be surrounded by such wonderful organisations in our city.

    Don’t think you’ll be a guinea pig when visiting. All food is freshly prepared, and each of the delicious dishes is presented with attention to detail. Give it a try when you're in the area.

    We decided to bring some brownies after our visit, and used it for some new recipes.

    This smoothie makes you indulge in chocolate without the sugar rush, and with all the goodness of raw cocoa, pecans and almond milk. You can keep it in the fridge, which will make it even creamier.


    • 1 large frozen banana
    • 2 tbsp cocoa
    • 2 dried pitted dates
    • ¼ cup pecan nuts
    • 1 tsp vanilla essence
    • 1 cup almond milk

    For serving:

    Brownies & downieS brownie (use a ¼ or less for sprinkle) and 2 pecan nuts, all chopped up


    Add all dry ingredients and vanilla to the jug of your OmniBlend, and add half of the almond milk. Blend from low to high until smooth, and blend in the remainder of the almond milk. Add more almond milk if you prefer a thinner drink. Top with the chopped Brownies & downieS brownie and crushed pecans. 


    Keen to try more Brownies & downieS inspired drinks?

    Try the Winter Chocolate Brownie Vitamine Booster or the Brownie Dom Pedro Deluxe



    When it comes to food, peanut butter, chocolate, and banana have something irresistible. Perhaps banana a bit less, but that’s the secret ingredient of these muffins that makes them moist and sweet. Thanks to the bananas, these muffins aren’t sugar-loaded, and therefore a great snack for kids lunch boxes, a hike, or just a long day in the office.

    They’re super easy to prepare, as you simply add all the ingredients to the jug of your OmniBlend, blend it for about 45 seconds, and you’re ready to bake!



    • 2 large bananas 
    • 2 eggs
    • 1 cup sugar free peanut butter
    • 3/4 cup oats
    • 1/3 cup raw honey
    • 1/2 cup cocoa powder
    • 1 tsp vanilla (optional)
    • 1 tsp baking powder
    • pinch salt (to taste)


    For the topping:

    • chocolate chips



    Preheat the oven at 175C degrees. Line a muffin tin with paper cups. 

    Add all muffin ingredients to the jug (start with the eggs, so that the dry ingredients don't stick to the bottom of the jug), and blend from low to high until well mixed and smooth.

    Decant the batter into a bowl, to make it easier filling the muffin cups. Now fill the muffin cups, about 2/3rd of the way. Sprinkle the chocolate chips on top, and bake for about 20 minutes, or until a tester comes out clean.

    Remove from the oven and let cool for 5 minutes before removing from the muffin tin.



    Somehow, peanut butter smoothies have become a favorite in our office! We're spoilt for choice with many smoothie bars located in the area, and for some reason peanut butter just seems to do the trick.

    Today, we decided to make one ourselves, and we kept it plain and pure. 

    Ingredients (serves 1): 

    • 1 medium frozen banana
    • 1/2 C soy milk
    • 1 tbsp peanut butter (without added sugar)
    • 4 ice cubes


    Add all ingredients to the jug, and blend, from low to high, until smooth. Use the tamper as necessary. The smoothie will be quite thick, so add some more soy milk if you prefer it a bit runnier. 

    To keep it in style, we served it in a Black Cat jar.