On hot summer days you can still reap the benefits of Matcha with a cooling drink. This Matcha Lassi is a great thirst quencher that is high in antioxidants. Matcha is also known to calm the mind, enhancing mood and supporting concentration, making it a great smoothie for a busy day.

We used frozen pineapple, however you can use fresh and replace water with ice cubes to make it nice and cold.

Instead of cashew nuts and water, you can also use almond milk or other (non-)dairy, as water blended with cashew nuts basically makes cashew milk. We love cashew milk for the soft and smooth nutty flavour.

Blend the ingredients together for 1 minute, to create a creamy texture.


  • 1 Tsp Matcha
  • ½ C Yoghurt
  • ½ C Frozen Pineapple
  • ½ C Cold Water
  • 2 Tbsp Cashew Nuts
  • chcolate-cake-recipe-blender

    This Vegan Chocolate Cake is delicious, sugar free, and beautiful for an afternoon tea. It is sweetened by date syrup and banana which have their added nutritional benefits. Pure cocoa develops a dark chocolate flavour that satisfies your chocolate cravings.

    If you think egg-less cake is dense and heavy, you'll be surprised how light and fluffy this cake is! It rises beautifully, and doesn't collapse like some heavy cakes tend to do after baking.

    Best part is that you can make this cake completely in your blender. For this cake we're using the 2 liter jug, which is suited for wet and dry ingredients. We're giving the nuts and quick chop, by just using the pulse function. Pulse until you're happy with the texture, you still want to have a bit of a bite.

    We loved the cake with a raspberry coulis, but you can also add a chocolate icing. Or bake it like a banana bread: bake ahead, slice it, stick it in the freezer, and take a slice when you feel like a snack with your favorite toppings.


  • ½ C Pecan nuts
  • 1 ½ C Almond Milk
  • 2 Tsp Apple Cider Vinegar
  • ¾ C Canola Oil
  • 1 ½ C Date Syrup
  • 1 Medium Banana
  • 2 C Cake Flour
  • 1 1/3 C Cocoa
  • 2 Tsp Baking Powder
  • 2 Tsp Bicarbonate of Soda


    Give the pecan nuts a quick chop, using the 2 liter jug, and the pulse function. Keep them aside, and dust with a little cake flour to prevent them to sink to the bottom of the pan during baking.

    Add almond milk and apple cider vinegar to the OmniBlend jug to activate, while you're measuring the other ingredients. Add the other in ingredients to the almond milk mixture. Blend starting on low speed, increasing to high, for a smooth batter. This will only take about 30 seconds.

    Take the jug off the base, add the nuts, and stir with a plastic or wooden spoon to mix the nuts into the batter. Decant the batter into the prepared cake pan. Use a silicon spatula to scrape the jug.blender-chocolate-cake

    Bake the cake for about 60 minutes at 170C. The time depends on the size of the pan and the exact oven temperature, so keep an eye on it, and test with a skewer. When the skewer comes out dry the cake is ready.


    If you want to cut down on sugar, you'll want to avoid using white refined sugar in coffee, tea, and recipes. For recipes that do require some sweetness, date syrup is an excellent alternative, containing vitamins, minerals, and healthy fiber. You can use date syrup to reduce your refined sugar intake without compromising on flavour. Here's a list of suggestions to use date syrup, which will make it a favourite item in your fridge!

    When you use date syrup for baking, the general rule of thumb for substituting sugar for date syrup is 2/3 cup date syrup for every 1 cup of sugar. Also use a little less liquid in the recipe. Or simply replace honey, maple syrup, or molasses with date syrup in baking recipes for a more caramel-like flavour unique to dates.


  • 4 C water
  • 450 g Dried Pitted Dates


    Add 2 cups water and dates to the OmniBlend jug and pulse to break up the dates. Prevent creating a paste at this point, you just want a course chop, so don't blend and rather pulse the ingredients.

    Pour the water and date mix and the remaining water in a sauce pan, and simmer (without the lid) on low to medium heat for about 30 minutes. Leave to cool down for an hour, and then add to the OmniBlend jug and blend starting on low speed, increasing to high, for 60 seconds. Taste and if you prefer it sweeter, return the syrup to the sauce pan and simmer further until it's reached your desired sweetness.

    We used date syrup in this delicious Vegan Chocolate Cake.

    Say Nutella and you'll see faces light up instantly! No wonder Nutella Day is celebrated once a year. Hard to resist hazulnut chocolate flavours and sweetness of this chocolate paste make this smoothie with ice cream a real treat.

    If you're looking to steer away from sugars, you may want to substitute some of the ingredients in this smoothie, making a healthier version. You can then use this Healthy Cashew Chocolate Spread instead of Nutella, substitute ice cream for coconut cream, and add a few ice cubes.

    But it's only Nutella Day 1 day a year, so here we go!


  • 1 C Vanilla Ice Cream
  • 1 C Milk
  • 1 Frozen Banana
  • 3 Tbsp Nutella


    This 5-ingredient matcha green smoothie is a great energy booster. With coconut milk that compliments the green tea flavor really well, and adds good fats that keep you full for longer. Matcha contains the nutrients from the entire tea leaf which results in a greater number of antioxidants, and we also love that it has a calming effect on the body while improving mental alertness. Just what you need to start the day really well!

    We used the Culinary Grade Matcha from Just Matcha, which is excellent for smoothies. Packed with fruit and veg, this creamy nutritional powerhouse is a must try!


    Ingredients (serves 3):

  • 1 C Frozen Mango
  • 2 Frozen Bananas
  • 1 C Frozen Spinach
  • 2 Tsp Matcha
  • 1 Tin Coconut Milk

    Serving suggestion: Euroberry's Unsweetened Coconut Flakes


    Add the coconut milk to your OmniBlend jug, then add the rest of the ingredients. Blend until creamy and smooth. Finish it off with some coconut flakes.


    Sunflower seed butter is a super tasty nut butter alternative for those suffering from tree nut allergy. It's easy to make, and packed with nutrients. It's high in fiber, magnesium, niacin, vitamin E, and healthy fats.

    Of the 16 grams fat in a 2 tablespoon portion, 14 grams are unsaturated fat. Unsaturated fat has positive effects on cholesterol levels, raising high-density lipoprotein (the "good" cholesterol) and lowering low-density lipoprotein (the "bad" cholesterol). So this is the type of fat you want to add to your diet. 

    Blending your own is always a good choice as you can keep it completely natural and avoid additives. You can also play around by adding different seeds and spices according to your taste and preferences.


  • 3 C Sunflower Seeds
  • 2 Tbsp Unsweetened Coconut Flakes
  • Pinch Sea Salt


    Create an even layer of seeds on a large baking tray, and roast on 175C degrees for 15 minutes. Leave to cool down for at least 10 minutes, giving it a good stir.

    Add the seeds to the OmniBlend jug with the other ingredients, and start blending on low speed, increasing to high. Use the tamper through the lid to push the seeds into the blades.

    You can add cinnamon or honey and play around with flavours, or vary by adding pumpkin, hemp or chia seeds for additional nutritional value.


    It’s popsicle season! Ice lollies are usually high in sugar, but these Strawberry Popsicles are made with fresh strawberries. As strawberries are high in vitamin C, these popsicles make for a healthy summer treat! Simple, delicious and inexpensive, these pops are crowd pleasers, especially on a hot day. All the goodness without the added sugars, artificial colors, and preservatives: they are definitely worth the wait.


  • 2 C Fresh Strawberries
  • 1 C Full Cream Yoghurt
  • 1 Tbsp Honey (or to taste)


    Add strawberries, yoghurt, and honey for some extra sweetness to the OmniBlend. Blend for 60 seconds until smooth.

    Place strawberry slices into the lolly moulds, pour the liquid into moulds, insert the handles, and freeze until firm, generally overnight.

    Enjoy frozen the next day.


    This risotto is a super easy variation on the traditional risotto recipe, and the subtle carrot and ginger flavours make it an instant hit!

    Risotto is a labour of love, with a lot of stirring, however it’s an easy meal to cook. Thanks to the cooking time, the flavours have time to develop, making it real comfort food.

    Cashew milk is a fantastic ingredient to create a creamy texture that builds on the sweetness of the carrot, making this a delicious base for this risotto. Find the recipe for fresh homemade cashew milk here.

    Ingredients (serves 2):

  • 200 gram Carrots
  • 1 Sprig Rosemary
  • 1 Tbsp Butter

  • 1 ¼ C Cashew Milk
  • ½ cm Knob Ginger

  • 1 C Arborio Rice
  • 2 Onions
  • 2 Cloves Garlic
  • 3 Tbsp Butter
  • ½ C Dry White Wine
  • 1 C Arborio Rice
  • 1 Litre Vegetable Stock
  • Salt & black pepper for seasoning



    Slice the carrot, and heat butter in a pan over medium heat.


    Sauté the carrot with chopped rosemary over low to medium heat (add salt to taste), until soft and fragrant.



    Leave to cool down, and then add the carrot to the OmniBlend jug, add the cashew milk and ginger, and blend until you've reached a fluid thick creamy texture. Set aside for use in the last step of the risotto.

    Chop the onions and garlic, and heat the butter. Glaze the onion and garlic on low to medium heat, until softened.

    Add the risotto and stir to cover all rice grains with butter.

    Add the wine, cook and stir constantly, until it has almost completely evaporated.

    Add a ladle of the stock, cook and stir constantly, until it has almost completely evaporated. Then add the next ladle, until the stock is finished and the rice is cooked through.

    Add the carrot cashew mixture and black pepper to taste, and cook through until creamy and the liquid has evaporated.

    Ready to serve!

  • This smoothie recipe is so simple, and so refreshingly yummy! The tartness of the grapefruit is balanced by the coconut flavours. It’s easy to picture yourself in a hammock, while sipping this smoothie.

    Smoothies high in sugar should be avoided as a diet high in sugar can increase chances of developing type 2 diabetes (read more about healthy eating and diabetes here). The good news is that grapefruit can safely be eaten and, in fact, consumption helps to reduce and burn the starch and sugar content in the body. This and all other benefits aside, grapefruit is simply a refreshing ingredient that adds flavour to this smoothie.

    Coconut milk gives this recipe a hint of the tropics, and creates a creamy texture. When replacing it with (almond) milk, just add a bit less first, to make it not too runny. 

    Ingredients (serves 2):

  • 1 Large Ruby Grapefruit
  • 2 Medium Bananas (frozen)
  • 2/3 C Coconut Milk
  • 1 Tbsp Whey Protein (or vegan alternative)


    To add fibre to the smoothie, no need to first juice the grapefruit. Just peel the skin, and add the whole fruit to the jug. Add the other ingredients, and blend starting at low, increasing to high speed for 1 minutes for a silky texture.

    Serve with a sprinkle of unsweetened coconut flakes, and a Stream Straw.


    This green juice gets its creaminess from brussels sprouts! Usually avo or banana is added to smoothies for a creamy texture, and frozen brussels sprouts do exactly the same! As they’re low in calories, and high in vitamin C it’s the perfect ingredient for a light juice. Just store frozen brussels sprouts in your freezer as you can use them in other smoothies too: in small quantities they add a smooth texture, and no taste.

    Apple is high in fibre, aiding digestion, and lemon juice is known to reduce inflammation. Tea is a low-calorie choice for adding liquid, and can be replaced with water too. We love a rooibos variety in this juice.


  • 1 green apple
  • 4-5 Frozen Brussels Sprouts
  • 1—15 cm Stalk Celery and Leaves
  • 2 Tbsp Lemon Juice
  • ¾ - 1 C Tea (cooled down)
  • 3 ice cubes
  • Directions:

    Add all ingredients to the jug of your OmniBlend, and start blending on low, increasing to high speed. Blend for 1 minute for a smooth texture. The quantity of tea depends on the size of the apple. Add more or less tea, to reach the desired texture.