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

    herb-smoothie-recipe

    Adding herbs to your smoothies is a great way to switch your standard fruit smoothie routine up a bit. Herbs don’t only add flavour, but they also have added health benefits. Herbs are flavourful, act as a natural filter for your body and have cleansing properties.

    Now that all sounds great I hear you say, and at first I was really sceptical too about the whole idea of blending herbs into my smoothie. I love adding herbs in salads and savoury dishes, but found it hard to imagine adding herbs to smoothies could make my favourite smoothie recipes any better. So I tried it, and truth be told: I’m hooked! I tried 5 herbs and paired them with fruits that bring out the best taste of both. It resulted in these smoothie recipes, which I hope will convince you too!

    BASIL

    Basil is one of the oldest herbs known to mankind, there are many variations of basil like sweet basil, lemon basil, Italian or curly basil etc. The smell and flavour of basil vary according to the essential oils present in the herb. Basil is also known for its antibacterial properties and for helping with kidney detoxification. Basil also helps to restore the body’s natural pH levels and feeds healthy bacteria within the gut microflora. Besides being used in various culinary dishes, basil is also used in cocktails and yes, smoothies. Try it with this blueberry smoothie recipe to experience the taste sensation.

    Blueberry Basil Smoothie

  • 2 C Frozen Blueberries
  • 1 Frozen Banana
  • ½ - 1 C Milk (or non-dairy)
  • ¼ C Basil (5-6 leaves)
  • 3 Tbsp Yoghurt
  • 1 Tbsp Chia seeds
  •  

    MINT

    I love mint in cocktails and chocolate, and in smoothies it’s a perfect addition to cool off. Mint has been used for thousands of years to aid with upset stomach or indigestion. I’d say it brings life to a smoothie, so tickle your taste buds with this pink happiness smoothie!

    Pink Happiness

  • ¼ C Mint Leaves (loosely packed)
  • ½ C Pink Dragon Fruit
  • 1 Frozen Banana
  • ½ C Low Fat Milk (or non-dairy)
  • ½ C Low Fat Yoghurt
  • 1 Tbsp Raw Cashew Nuts
  •  

    PARSLEY

    Yes, you read correctly parsley! It’s more than a garnish that you toss to the side before enjoying your meal. Parsley is a nutritional powerhouse packed with vitamins A, B, C and K, and minerals iron and potassium. Parsley is said to be a natural diuretic, which helps to eliminate excess fluid, it is commonly used by stars who want to drop extra weight before big events because it helps reduce water retention and bloating. Parsley has a distinctive, pungent flavour and aroma so it’s best to use no more than a few sprigs in a smoothie. Try it in this refreshing cucumber and apple smoothie.

    Vegan Cucumber and Apple Refresher

  • 1 C Cucumber
  • 4 Sprigs Parsley
  • 1 Tbsp Chia seeds
  • ½ C Ice Cubes
  • 1 Apple, halved
  • 1 Tsp Ginger
  • ½ - 1 C Water
  •  

    FENNEL

    Fennel happens to be a vegetable, herb and a spice. The fronds are used as a herb, you can also use it in salads, side dishes and for flavouring soups and fish and of course your smoothies! Fennel provides an earthiness that helps to round out the flavours and reduces the overall sweetness in your smoothies, enjoy some fennel with a touch of avocado with this fennel smoothie.

    Creamy Dairy-Free Fennel Smoothie

  • ½ Small Avocado
  • ½ Frozen banana
  • ½ Medium fennel bulb and 10cm stalk
  • 1 Small lemon, peeled
  • 2/3 C Frozen Mango
  • 1 Tsp Raw Honey
  • ½ C Chilled Green Honeybush, Rooibos & Mint tea
  •  

    CORIANDER

    Coriander is also known as cilantro, and has a bright, lemony flavour. It’s also known for having anti-septic properties to help cure mouth ulcers and studies have shown coriander to have strong anti-histamine properties that can reduce seasonal allergies and hay fever. The leaves are rich in vitamin C, vitamin K and protein. It has quite a strong flavour, and pairs really well with pineapple in this recipe with a sweet banana base.

    Pineapple Green Smoothie

  • 1 C Coconut Water (more or less for desired consistency)
  • 1 C Frozen Pineapple
  • 1 C Spinach
  • ¼ C Coriander, handful
  •  

    All these smoothies blend very well in our 2 liter models, and blend super smooth in 45-60 seconds. With the OmniBlend V you can use the 60 seconds time cycle, after which the blender will stop blending automatically. The OmniBlend I allows for variable speed control, to adjust the speed according to your requirements. For thick and creamy smoothies, or to make it a smoothie bowl, add less liquid and use the tamper (through the lid) to stir the ingredients while blending.

    Hope these recipes inspire you to spice things up a little too!

    These smoothie recipes were developed by Bernice, who’s handling OmniBlend’s customer service and sales and in contact with foodies around the country on a daily basis. Bernice has a background in food technology, and is passionate about all that looks, smells, and tastes like food. She loves sharing how you can get the most out of your OmniBlend.

    sandwich

    This harissa recipe is so easy to make at home with a food blender. The warm flavours of roasted peppers and spice, and hot chillies make the sauce irresistible. Homemade Harissa is much more value for money, and it’s always rewarding to make this unique Middle Eastern blend in your own kitchen. Use it as a marinade for grilled chicken wings, mix it in a salad with chickpeas, roasted butternut, and baby spinach, or simply add some of this paste to spice up your avo on toast and other sandwiches.

    No doubt the increased interest in the Middle Eastern kitchen, has contributed to the popularity of Harissa. Recipes vary slightly, however the chillies are an essential ingredient. The OmniBlend is a powerful food blender that purees pastes like these with ease. Any kind of (commercial) chilli sauce, is best blended using the 2 liter jug, which has a narrow base (or our 1.5 liter jug with the narrow base). For this recipe we used the OmniBlend I – 2ltr Pro, which is also used in commercial kitchens to blend sauces.

     

    Ingredients (for about 2 cups):

    3 Red Peppers

    2 Red Onions

    3 Cloves Garlic (big cloves)

    3 Medium Hot Serenade Red Chillies

    1 ½ tsp Coriander Seeds

    1 ½ tsp Cumin Seeds

    1 ½ tsp Caraway Seeds

    4 Tbsp Freshly Squeezed Lemon Juice

    100g Tomato Paste (about 4 tbsp)

    1 Tsp Course Sea Salt

    A little olive oil

     

    Directions:

    Preheat oven at 250C

    Half and deseed the peppers, drizzle some olive oil on top, and place them skin up on a tray. Grill in the oven, for about 10 minutes, keeping close eye on it. It needs to char, but be careful not to burn them completely.

    Remove from the oven, and cover with foil or a plate to cool down. Once cooled down, peel the skin off, and discard the skin. Add the peppers to the OmniBlend jug.

    Place a dry frying pan over low heat and lightly toast the coriander, cumin, and caraway seeds for 2 minutes. Remove them and add to the OmniBlend jug.

    Now heat the olive oil in a frying pan over medium heat, and fry the onion, garlic, and chilies for 10 to 12 minutes, until a dark smoky colour and almost caramelized. Add to the OmniBlend jug.

    Add the lemon juice, tomato paste and salt to the jug too, and then start blending. Blend until smooth, add to 1 or 2 glass jars, leave to cool on the counter, then store in the fridge.

    We've also used this harissa for Ottolenghi's Pappardelle with Rose Harissa, Black Olives & Capers; replacing the rose harissa with 3 tablespoons of this recipe. It was so delicious, give it a try!

    turmeric-smoothie-raw-root

    You will have noticed the hype around turmeric, and the food products that have launched on the market to make golden milk or tea, to add more turmeric to your diet. What is all the fuss about? Turmeric is said to be one of the most effective natural nutritional supplements. It contains compounds with medicinal properties, of which curcumin is the most important. Curcumin is the main active ingredient in turmeric, which has powerful anti-inflammatory properties and it is a very strong antioxidant. The natural pain relief properties are also contributed to curcumin, and therefore turmeric may be beneficial as a natural painkiller to manage chronic pain.

    ROOT VS POWDER

    Let’s talk a little more about this magical root. Turmeric is widely available as a powder, however as a raw root it’s very similar to ginger. Raw turmeric has several health benefits which may not be found in turmeric powder. The turmeric oil is one of the components which is lost during processing, and this oil is essential for your body to be able to absorb the curcumin well. Depending on which processing method is used, there may also be loss of curcumin. So aside from raw turmeric being cheaper than other products, using raw turmeric can be more beneficial for your health than using turmeric powder.

    5 REASONS WHY TURMERIC IS GOOD FOR YOU

    1. Helps increase antioxidant capacity and help fight free-radical damage

    2. Helps boost your immune system - powerful anti-inflammatory properties

    3. Eases joint pain

    4. Protects your heart

    5. Helps heal your gut

    COOKING WITH TURMERIC

    Turmeric has a peppery, warm, bitter taste, which makes it a popular spice in the Indian kitchen. It is used in many different ways, usually in curries, turmeric pickle, hummus and to make turmeric tea. Turmeric can also be used to add color to a broad range of dishes including soups, rice dishes and omelets.

    But don’t limit yourself to these foods to get your dose of this herbal medicine. When blended with the right fruits, the pungent taste of turmeric compliments the recipe nicely bringing out aromatic flavours. We’ve created some delicious sweet fruity smoothies, to benefit from turmeric first thing in the morning. In these recipes we’re using fresh turmeric using the Omniblend blender, which makes it so easy to blend root vegetables like turmeric, ginger, beetroot, and carrots. It can be difficult to blend these in a domestic blender, but with a high-powered blender it’s done with ease. Investing in the best blender is key to happy smoothie blending!

    SMOOTHIES TO BENEFIT FROM TURMERIC

    Here are 3 ways to use raw turmeric in your smoothies. Milk (you can substitute with almond milk), avocado, and chia seeds add fat, which helps the body absorb curcumin better!

     

    Peachy Turmeric Breakfast Smoothie

  • 1 C Milk
  • 1 C Peach
  • ¼ C Oats
  • 1 Tsp Fresh turmeric
  • 1 Tsp Fresh ginger
  • ½ Tsp Cinnamon
  • 1 Tsp Honey
  •  

    Berry Good Turmeric Smoothie

  • 1 C Blueberries
  • ½ C Blackberries
  • 1 Tsp Fresh turmeric
  • 1 Tsp Fresh ginger
  • 1 C Water
  • ¼ C Yoghurt
  •  

    Golden Glow Smoothie
  • 1 Banana
  • 1 C Milk
  • 2 Dates
  • 1 Tsp Honey
  • ¼ C Whey Protein
  • 1 Tbsp Fresh turmeric
  •  

    Directions

    Add all your ingredients to your jug and blend for 60 seconds. The measures for the ginger and turmeric are a volume indication. There is no need to chop the root, as the blender will create a smooth texture. Simply add a slice of the root that makes up a teaspoon.

    When you’re new to turmeric, the Berry Good Turmeric Smoothie is for you: the combination of the berries with turmeric and ginger hits the sweet spot! The Golden Glow Smoothie has that comforting cup of tea feel, and makes you feel good inside and out. For a breakfast kick-start the Peachy Turmeric Breakfast Smoothie is the one. It gives your traditional oats breakfast a healthy kick, and will boost your day.

     

    blueberries-office-smoothie

    The Berry Boost Smoothie is currently the office favorite! Filled with antioxidants, omega 3 fatty acids, nutrients and fiber to give you the energy boost you need. Perfect for breakfast, afternoon snack, or sweet dessert. This smoothie recipe is one of the recipes that were developed as part of the OmniBlend office smoothie bar. The aim is to encourage the whole office team to make healthy smoothies that are super easy to make.

    We use frozen packed berries from Euroberry, which makes it easy and convenient to make cool, thick and creamy smoothies with no fuss. Especially on those days where you’re looking for a quick snack or boost to get you through the day, having frozen supplies ready to go makes it easier to opt for a healthy option. This is also great for the family, making it easy for everyone to make their own smoothie, even the kids! The recipe makes about 400ml which can be divided into two portions for the kids. Just remember you’ll definitely need a high-powered blender when using frozen fruits.

    We really love how this blends so beautifully in a matter of seconds with our favorite office accessory, the blender machine! The secret behind making the perfect smoothies is not only what you put in, but what you make it with as well. A good smoothie machine is a must to get the best results! Buying frozen fruit and keeping them in the freezer not only makes the process easier, but you can also enjoy fruits like berries out-of-season all year long.

    The best part about making your own smoothies is that, you also get to play around with the ingredients, perfect way to sneak in a veg or two. In this recipe I used dried cranberries for sweetness since we’re in berry mode, alternatively you can use honey or any other preferred sweetener.

    To reduce sweetness or if you’re not really a banana fan then you can substitute the banana with some frozen pineapple. Pineapples are high in vitamin C and promote better skin. Improve your health in the most enjoyable way!

    Ingredients:

  • ½ C Blueberries
  • ½ C Blackberries
  • ½ C Milk
  • ½ C Water
  • ½ C Plain yogurt
  • 1 Tbsp Chia seeds
  • 1 Banana (Sub ½ C Pineapple)
  • ¼ C Dried Cranberries
  •  

    Directions:

    Add all the ingredients to the Omniblend jug. Blend from low-to-high for 30 to 60 seconds or until creamy. Garnish with fresh berries and mint leaves if desired.

    Now go ahead and make yourself a glass filled with just the right balance of berry awesome, light, refreshing and thick!

    This smoothie recipe was developed by Bernice as part of a series for the OmniBlend office smoothie bar. The aim is to encourage the whole office team to make healthy smoothies, and 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! You can find other smoothies in this series here.

    liver-pate-recipe-blender

    Making fresh homemade liver pate has been on our mind since seeing the beautiful pictures from Sam Linsell. With her food photography skills, she made us drool over her Chicken Liver Pate. A pate or spread is always a crowd pleaser at dinner parties and platters. So now we wanted to give it a try as OmniBlend blenders are often just used as a smoothie maker (and we have tons of recipes for smoothies), however they're excellent food blenders too, used in restaurant kitchens.

    For livers in particular, you want to make sure to use free-range chicken livers that are not fed antibiotics or growth hormones. We used Elgin Free Range Chicken livers, however you can use any chicken livers that you feel are coming from a reliable source.

    Then there’s also the question whether this is a chicken pate or parfait? Technically, a chicken liver pate becomes a chicken liver parfait (French for perfect) when the cooked liver mixture is pushed through a sieve to remove any sinewy bits, resulting in a silkier, smoother and luscious liver parfait! Now here’s the trick: the OmniBlend blender blends the texture so smooth, that there are literally no sinewy bits left, creating a silky smooth texture, that firms up in the fridge.

    You can play around with the herbs you’re using, according to your preferences. Sam Linsell is using bay leaves in her recipe, and we opted for thyme, like the Woolworths chicken liver pate.

    Give it a try, it’s easy, and it tastes so good!

    ingredients-liver-parfait-recipe

    Ingredients:

    • 1 tbsp olive oil
    • 200 grams Free-Range Chicken Livers (1 Elgin Free Range Chicken Liver tub)
    • 1 Onion (white), chopped
    • 3 Sprigs Thyme, leaves only (soft sprigs will blend)
    • ½ tsp Nutmeg
    • ¼ tsp All Spice
    • 1 clove Garlic, chopped
    • 20 ml Brandy
    • 50 ml Fresh Cream 
    • 60 grams Butter, cubed 
    • Salt & Pepper to taste

     Directions:

    Add olive oil to sauce pan and sauté the onion with thyme for about 5 minutes, until it's turning soft.

    Add the spices and garlic cook over a moderate heat, stirring for 2 minutes.

    Add chicken livers and keep stirring until the chicken livers are just done – about 4 – 8 minutes.

    Add to the OmniBlend jug, and blend until smooth.

    Add the brandy to the pan to deglaze, then add the cream and bring to a simmer. Cook for two minutes, stirring up any of the residue from the pan. Pour into the OmniBlend jug and blend again until smooth. Now add the butter cubes, and blend again, until smooth.

    Add to ramekins, and place the ramekins in the fridge for the pate to set, at least 2 hours. Then pour some melted butter over the top if desired, and cool again to set.

    For this recipe we recommend using the 2 liter jug as it’s narrower at the bottom and ensures a very smooth result for even small quantities. Opt for the OmniBlend V – 2ltr Pro or OmniBlend I – 2ltr Pro that both give you the best performance in your kitchen.

    To clean the jug, simply add a drop of liquid detergent with a cup lukewarm water, and blend for 30 seconds on high speed. Now wash the jug in soapy water, and rinse. 

    healty-protein-bar-recipe

    These Chocolate Chia Energy Bars are great to fuel a busy day, or as a lunch box or pre-workout snack. Packed with slow releasing carbohydrates, fiber, healthy fats, and minerals you’re granted of a pick-me-up just when you need it most. We’ve sneaked in little dark chocolate on top of the cocoa, boosting brain function, immunity and mood. Just what you need on a stressful day!

    These bars are a nutritious way to take care of those chocolate cravings, satisfying and energizing! Aside from the small amount of the chocolate, these bars don’t contain refined sugars. The dates and cranberries provide natural sweetness. The healthy fats and protein in the chia seeds, coconut and walnuts really help to keep you full for longer.

    Walnuts are one of the main ingredients of these bars, and did you know that walnuts are little power houses? They’re packed with antioxidants, omega-3 fatty acid, E and B vitamins and essential minerals. They’re said to decrease inflammation and promoting a healthy gut. Each portion of these bars contains your recommended daily intake of walnuts, as part of a balanced diet.

    The best part about these bars is there’s no baking required and they allow for a whole lot of creativity, substitute with your favorite ingredients or finish off with a peanut butter drizzle. We added just a pinch of salt which lifts the chocolate flavor, however you could leave it out completely if you’re looking to avoid salt completely.

    These make more or less 10 bars depending on how you cut them.

    Ingredients:

  • 1 ½ C Dried Pitted Dates
  • ½ C Dried Cranberries
  • 1 C Raw Walnuts
  • ½ C Chopped Dark Chocolate
  • ½ C Cocoa 
  • ½ C Whole Chia Seeds
  • ½ C Unsweetened Shredded Coconut
  • ½ C Rolled Oats
  • Pinch of course salt (1/4 tsp)
  •  

    Directions:

    The 2 liter jug works best for this recipe. Add the cocoa powder, chia seeds and chocolate chunks to the jug, and pulse about 3 times to combine and rough chop the chocolate, it'll blend more later.

    Add the other ingredients, blend until a thick paste forms. Use the tamper through the lid to push the ingredients into the blades.

    Line a rectangle or square pan with baking paper. Scrape the dough out of the jug with a silicon spatula into the pan. Firmly press the mixture into the pan, pressing tightly into all the corners.

    Place in the freezer for an hour. Lift out of the pan and cut into bars.

    Store in an airtight container in the fridge or freezer. 

    For this recipe we used the OmniBlend I - 2ltr Pro, and you could also use the OmniBlend V - 2ltr Pro

    vegan-falafel-burger

    This falafel burger ticks all the boxes of a hearty and healthy home cooked meal. It’s quick to prepare, and you can serve it in so many ways. Have it on a bun, with your regular burger toppings, and roasted sweet potato wedges on the side, or on a summer day as a salad. Grill this vegetarian burger on the stove, or in the oven, crispy outside and juicy inside.

    chickpea-patties

    We spent a day in the kitchen with Michelle Parkin, food & lifestyle photographer with chef and restaurant background, and it shows! Michelle whips up amazing creations with ease, and manages to style and capture it so beautifully. It was so much fun to work with her and use the OmniBlend for a host of different dishes!

    vegetarian-burger-recipe

    This chickpea patty was a favorite, and you can have it for lunch, dinner or as a party snack. Just shape it the right (bite) size, and serve with a tahini dipping sauce, and you have a healthy snack.

    Ingredients (12 small patties):

    • 2 Cans Chickpeas (drained and rinsed)
    • 1 Onion, peeled
    • 1 C Coriander and Parsley (fresh)
    • Juice of 2 Lemons
    • 1/4 C Olive Oil
    • 3 Cloves Garlic (peeled)
    • Salt & Pepper

    Directions:

    Add all ingredients to the OmniBlend jug, and blend for a few seconds, using the tamper (through the lid) to move the ingredients into the blades. Don’t blend too long, to avoid that the mixture gets too smooth. You’ll want to keep some bite. Pulse a few times until you’re happy with the texture. Transfer the mixture into a bowl, and shape the patties. Fry in a little olive oil in a pan, turning to brown each side.

    Bon appetit!

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

    Tahini, the Middle Eastern sesame paste, is made of just sesame seeds and oil and adds so much flavour to your recipes! Tahini is used in hummus …duh…  and it’s actually very versatile. If you find that a jar is usually just sitting in your fridge, and you’re not sure what to use it for, you’ll want to check these recipes.

    There are many ways to use tahini, and we’re sharing our 5 favorites:

    Salad Dressing

    Adding a few spoons of tahini will make a dressing that’s rich, creamy and velvety. For an everyday vinaigrette, whisk together tahini, olive oil, lemon juice, honey and minced garlic. Or try this Sweet Potato Buddha Bowl with Maple Tahini Dressing from the Minimalist Baker. 

    Dips

    Tahini gives creaminess and a rich flavor to all your dips. Mix it with a sour cream for a nutty, tangy dip for pita chips. Tahini also makes a great dip for raw veggies: just add lemon juice, salt and a little pepper and enjoy a delicious snack. Try this 5-minute dreamy vegan and gluten-free tahini dip by Gimme Some Oven that’s delicious with chips, veggies, breads, falafel or chicken strips.

    Smoothie

    If you enjoy smoothies with nut butter you’ll love a smoothie with tahini. It adds a creamy texture and depth of flavour to your smoothies. Try this Berry & Tahini smoothie from Green Kitchen Stories that’s both tart & savory.

    Spread

    Tahini makes a great spread on toast and rice cakes. Tahini has the consistency of nut butter, making it the perfect substitute. Spread it on toast with some sliced bananas, or try this chocolate tahini spread as a healthy alternative of Nutella, on sourdough toast.

    Soup

    Try adding a few teaspoons of tahini to your soups! Tahini works well as a substitute for dairy in vegan soups to create creaminess. Try this creamy broccoli tahini soup.

     

    Tahini can be used in sweet and savory dishes, and in fact you can replace nut butter with tahini in all your recipes that include nut butter. That makes tahini a perfect substitute in case of nut allergies, and as it's high in vitamine A, and B vitamins, healthy fats, and essential minerals, it's a highly nutritious replacement.  

    Now that you know how versatile it is, you’ll want to make your own, to always have it at hand. Try our recipe and make your own homemade tahini in just 5 minutes with your OmniBlend blender.

    tahini-blender-recipe

    We love using tahini in different recipes, and it’s so easy to make your own! Homemade tahini is not only easy, it’s also cheaper than store bought tahini. For this recipe you only need two ingredients and a powerful blender.

    Tahini is a paste made from sesame seeds, and is a staple in the Middle Eastern cuisine mostly used in savory recipes. We all know how to use it in hummus, and the new trend is to use it for baking! With the rise of peanut allergies, this seed-based paste is growing in popularity.

    Tahini is rich in vitamin E, B vitamins, and essential minerals. Great way to sneak some healthy nutrition into a host of meals too!

    Ingredients:

  • 2 C Sesame seeds
  • 3 Tbsp Avocado oil
  •  

    Directions:

    Toast the sesame seeds in a wide saucepan over a medium heat, stirring constantly with a wooden spoon until the seeds brown slightly and become more fragrant. Careful not to burn them, sesame seeds burn very easily.

    Once the seeds have cooled, put them into your jug then add 1 tablespoon of oil and blend until a crumbly paste begins to form. Use the tamper through the lid, and move the seeds into the blades by pressing in the tamper into the corners of the jar. Try not to add the oil all at once, the power of the OmniBlend will extract the natural oil from the seeds. For a smooth and slightly runny tahini you only need 3 tablespoons of oil. Avocado oil is perfect as it doesn’t have an overpowering flavour.

    Add oil to get desired consistency, and blend until smooth. It should be smooth and pourable. Store tahini in a jar and keep it in the fridge.

    For this recipe we used the OmniBlend I - 2ltr Pro, and you could also use the OmniBlend V - 2ltr Pro. The 2 liter jug is best suited for grinding dry ingredients, and making nut butters, pastes, hummus, and other spreads.