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Nourishing quick treat, and perfect for breakfast or in-between snack! If you’re a fan of the traditional jam squares then you’ll love this fool-proof recipe with no baking involved. Perfect for Sunday night meal-prepping to have healthy snacks ready to go for the week.

Ingredients (makes 8-10 squares):

Directions:

First thaw the blueberries when using frozen. Frozen berries are easily blended, however the mixture will be crumbly and as you don't want to add further liquid you'll want the berries to release their moisture. Add the blueberries, honey and chia seeds to your jug and pulse until just blended. Place in the fridge for 30 minutes to set (the chia will absorb the moisture and create a thick jam). 

For the base, add oats, dates, coconut flakes, chia seeds, honey and salt to the jug, and blend/pulse a few times until well combined. 

Line a loaf pan with parchment paper. Transfer oat layer to loaf pan and press down into an even layer. Set aside.

In a small microwave-safe bowl, melt the chocolate in 30 second intervals until melted and smooth. Pour over top the oat layer and spread out evenly.

Pour the chia seed blueberry jam mixture on top of the chocolate layer and spread out evenly. Freeze for about 2 hours until firm.

Let it defrost for about 10 minutes after removing it from the freezer and then cut into small squares. Leftovers should be kept in the freezer.

Mostly wholesome ingredients, and oh so delicious!

For this recipe we used the OmniBlend V - 2ltr Pro. This model has a pulse function, and for dry ingredients and spreads like this jam, the narrow base of the 2 litre jug works best.

These delicious and gluten-free Banana Oats Flapjacks are great as a lazy Sunday morning breakfast and  a post workout snack the like. They’re super easy to prepare, and you can top them with honey, maple syrup, berry coulis, or drizzle with chocolate sauce.

Blitz the oats in your OmniBlend to grind a fine oat flour. The narrow base of the 2 litre and 1.5 litre narrow base jugs are perfect for grinding nuts and oats, allowing you to bake flourless and gluten free.

To make these flapjacks vegan/lactose-free, substitute the buttermilk for oat milk mixed with apple cider vinegar. You make your own oat milk by blending 1 cup oats with 3 cups water, and then strain using a nutmilk bag. 

Ingredients (makes 5 flapjacks):

• ¾ C Oat Flour (grind rolled or quick cooking oats in your OmniBlend to make your own oat meal)
• 1 Tsp Baking Powder
• 1 Ripe Banana
• ½ C Buttermilk (or substitute for vegan: mix ½ cup oat milk with ½ tbsp apple cider vinegar and set aside for a few minutes)

 Directions:

Mix the oat flour with baking powder. In a separate bowl, mash the banana with a fork and add the buttermilk (or non-dairy milk mixture). Stir to combine, and then add the flour. Fold in until combined, don’t overmix. Heat a skillet and grease with some coconut oil. Bake the flapjacks, and serve warm.

Enjoy!

Browse more breakfast recipes here.

This plant-based cream cheese is going to be a favourite, whether you’re vegan or not. Many of us are looking for ways to change towards a more plant-based diet, and cheese always seems a kind of stumbling block.

Of course we’re lucky in South Africa, with vegan cheese suppliers (Irene’s Gourmet, Urban Vegan, and Fauxmage to name a few) that are flourishing and offer a wide range. At the same time, it’s easy to get creative in the kitchen, and make your own fresh cream cheese, completely dairy free.

Cashews are fantastic for creating a subtle nutty flavour and creamy texture. It creates the perfect base for a variety of toppings on your bagels to create a festive breakfast or lunch table.

The narrow base of the 2 litre jug that is used here works perfect for blending this type of recipes (spreads, hummus, nut butter, etc), creating a smooth texture. The silicon spatula is a super handy tool to scoop everything out of the jug into the jar, no wonder we’ve listed is as one of our favourite accessories!  

INGREDIENTS :

• 1 ½ cups raw cashews
• 2 Tbsp coconut yoghurt (optional)
• 2 Tbsp nutritional yeast
• 1 tsp. salt
• 1 Tbsp lemon juice
• 1 Tbsp apple cider vinegar
• 3 Tbsp coconut oil, melted

Optional :

• 1 tsp onion powder
• 1 tsp chopped chives

METHOD :

1. Soak the cashew for 4+ hours in cold water or 1 hour in boiling water.
2. Drain the water and transfer the cashews to the blender and add the rest of the ingredients. Blend until smooth and add more salt or nutritional yeast if needed.
3. Scoop the cream cheese into a jar and store in the fridge for up to a week.

Enjoy with bagels (try this Vegan Paleo Bagel recipe to make your own!), crudités and sandwiches.

This recipe was made with the OmniBlend I - 2ltr Pro.

This low-carb variant on traditional hummus uses roasted cauliflower instead of chickpeas, reducing the number of carbs significantly and making it keto and Banting friendly. Most importantly, because of the quick roast, the cauliflower is full of flavour maintaining its firm texture, which creates a delicious spread to serve with pita, or on a club sandwich.

This Roasted Cauliflower and Macadamia Hummus works great on a party platter, or as part of a family brunch for Easter. Serve it in a little clay pot, and stick the carrots in. Just make sure that the Easter Bunny doesn’t catch sight of it before the family is seated ;)

Ingredients :

• 1 head cauliflower
• 1 Tbsp coconut oil ( sub with olive oil)
• Salt & pepper
• 1/3 cup raw macadamia
• 1/8 cup nutritional yeast (available from Faithful to Nature)
• 1 garlic clove, crushed
• 3 Tbsp parsley
• Juice of ½ a lemon
• 2 Tbsp olive oil
• Optional : Activated buckwheat groats & baby carrots to serve

Method:

1. Preheat the oven to 200 and line a baking tray.
2. In a big bowl break the cauliflower head into florets and add 1 tablespoon coconut oil, salt and pepper. Give it a quick toss before spreading it out even onto the lined baking tray. Roast for 20-25 minutes until cauliflower is soft but not watery. In the last 10 minutes add the macadamia nuts to the cauliflower.
3. Once the cauliflower is cooked and macadamia lightly roasted add it to the blender including the rest of the remaining ingredients (except carrots & buckwheat). Blend until it reaches a smooth consistency, using the tamper through the lid.
4. Transfer to a small clay pot and add the carrots.

Recipe and artwork by Angelique of The Good Roots. For this recipe Anqelique used the OmniBlend I – 2ltr Pro. Aside from it being a powerful blender for smoothies and smoothie bowls, the narrow base of the jug works well for recipes like hummus, nut butter, and pesto and it’s suited for grinding dry ingredients too. The OmniBlend I has a turndial for variable speed control, as well as a pulse, making this model the blender of choice for homeuse and restaurant kitchens.

You only need 3 ingredients, a high-powered blender and a freezer to make this amazing no churn, dairy-free watermelon ice cream. Naturally sweet watermelon is so refreshing on a summers day, and the coconut milk creates an irresistible creamy texture and adds tropical flavours.

To sweeten things up a little, we used AB Products Vanilla flavoured syrup. This syrup is a gem that originates from Paarl, where chef Abé Conradie developed a range of syrups and sauces for use in restaurant kitchens, and available at Pick’n’Pay, SPAR, and Checkers for use at home too. AB Products are used commercially to flavor desserts, coffee, smoothies, etcetera, and perfect to use at the comfort of your own home to swirl over or in desserts like ice cream, sorbets and milkshakes.

The ice cream takes about 3 hours to prepare, which is mostly waiting time, so this could well be your easiest dessert ever! The blending halfway the the freezing process eliminates the need for churning of an ice cream maker, and the result is a super soft and creamy ice cream!

Ingredients:

Directions:

Add all the ingredients to your Omniblend jug (the 2 liter jug with the tapered shape works best for this recipe). Blend from low-to-high for 60 seconds. Transfer to a loaf pan and place in the freezer for 2 hours and then remove. Break the frozen mixture into chunks and place back into the blender. Blend on high speed, using the tamper through the lid to push the ingredients into the blades until a creamy consistency is reached. Place back in a loaf pan or container and freeze for another 30 minutes to an hour to firm up.

Serve into bowls and enjoy!

Pumpkin seed butter is increasingly popular as an excellent source of plant-based protein that helps you to avoid nut allergens. This seed butter is a great alternative for those who suffer from nut allergies and anyone who loves to mix things up a bit! Use in your smoothies, drizzle on your bowls, or simply spread on toast or a rice cake.

Seed butters are a growing trend in terms of natural foods, especially with the growing demand for plant-based protein. Pumpkin seeds for example, are one of the best plant-food sources of iron, a great source of zinc, magnesium, phosphorus, healthy fats, protein and fiber. Two tablespoons of pumpkin butter can provide up to 10 grams of protein. Best part about turning your seeds into a butter is that it makes the nutrients easier for your body to absorb.

Pumpkin seed butter is buttery, nut-free and super easy to make yourself. All you need is a high-speed blender to handle all the work. It’s great for blending into smoothies, thicken savory plant-based soups or just to spread on a cracker.

Ingredients:

Directions:

Add the pumpkin seeds and half of the olive oil to your Omniblend jug. The 2ltr jug works best for butters, as it has a narrow base.

Secure the lid and remove the cap from the lid, to insert the tamper. Start blending from low to high. Use the tamper to push into the corners to move the seeds into the blades, and continue to blend, scraping the sides of the container with the tamper from time to time. Blend at high speed so that the motor can do the work for you.

Blend until the pumpkin seed butter is mostly smooth, then slowly add the remaining olive oil a little at a time to reach your desired consistency.

Pulse in your favorite flavorings like salt, honey or cacao at this stage if you want to spruce up your butter. Use a spatula to transfer the pumpkin seed butter to a glass container. Seal and store in your pantry or fridge.

Try our Sunflower Seed Butter too! 

There’s nothing like a fig preserve on a cheese platter, served with a ripe camembert and lightly salted crackers. Think lazy Sunday afternoons, friends and a glass of wine ... the perfect match! This preserve recipe is full of flavour with just a few simple ingredients, creating the perfect texture with a blender.

If you’re lucky you have figs growing in your garden, and otherwise you may be able to pick them up at a good price at markets and shops. Fig season only lasts a few weeks, and we love the thrill of making the most beautiful food with the fruit.

This recipe will impress your guests, and takes a bit of good old South African brandy to give it that warm and deep flavour. We used Parow brandy, which we also used for the Eggnog recipe.

Ingredients:

• 450 grams Figs (about 9 figs)
• ¾ C Brown Sugar
• 2 Tbsp Lemon Juice
• 1 Tsp Lemon Zest
• 2 ½ Tbsp Brandy
• ½ Tbsp Reduced Balsamic Vinegar
• 12 Cardemom Pods

Directions:

Roll the cardamom pods lighty with a rolling pint to expose the seeds (make sure not to loose the seeds), and add to a medium sized saucepan. Toast the seeds for a few minutes over medium heat until you can smell their aroma. Remove from the heat.

Rinse the figs and remove the stems. Quarter them, and add to the pot along with the lemon juice, zest, sugar, and brandy. Mix and set aside for 15 minutes.

Bring the mixture to a simmer and cook for about 40 minutes, stirring frequently and keeping a close eye on it to avoid it to stick. Take it off the heat once the mixture is thickened and glossy. Leave to cool down for 15 minutes.

Add the mixture to the OmniBlend jug (the narrow base jugs work best for this recipe), and blend on low speed just for as long as required to create a good consistency.

Add to jars and screw the lid on, leaving it on the counter to further cool down if necessary. Then store in the fridge where you can keep it for about 2 months. Our guess is that it’s finished sooner!

This recipe was made using the OmniBlend I - 2ltr Pro.

We’re all trying to live a little healthier, eating as much food from nature as possible to get all nutrients we need without having to opt for vitamin pills and supplements. Some of these foods have become labelled as superfood thanks to their high density in certain nutrients. But if you can’t see the wood for the trees in the world of superfoods anymore (as there are no set criteria for determining what is and what is not superfood) you’ll find this summary of 5 of the most popular superfoods useful to pick the ingredients that suit your needs. To make it easy and tasty to add them to your diet, we’ve also included some delicious smoothie recipes so that you can start reaping the benefits of these powerhouse foods.

Spirulina is a type of blue-green algae that grows in both salt and fresh water. Spirulina has been consumed for centuries due to its high nutritional value and health benefits. Spirulina contains a number of nutrients, including B vitamins, beta-carotene and vitamin E. A 7 gram portion contains 4 grams of protein with essential amino acids ( the building blocks of protein) making it a great source of vegan protein. It is also a good source of antioxidants, which can protect against oxidative damage. Spirulina powder can be easily added to smoothies and smoothie bowls. Spirulina blends really well with fruit and juice-based smoothies. Spirulina has an intense blue-green colour, great for all those pretty smoothie bowl creations.

Maca is a plant that grows in central Peru, it has been cultivated as a crop in this area for many years. In foods maca is eaten baked, roasted or prepared as a soup. Maca root powder is a good source of carbs and protein, and rich in a number of nutrients including vitamin C, copper and iron. It is also a great mood booster, known for the ability to relieve depression and anxiety. Maca has also been studied as a remedy for hormonal imbalances and its rich phytochemical content is great for relieving the symptoms of PMS and menopause. Maca has an earthy, nutty taste and can be added to smoothies, oatmeal and sweet treats. Try it in a peanut butter smoothie, check the recipe below.

The moringa plant is gaining more popularity as a superfood due to its highly nutritious profile and powerful anti-inflammatory, antioxidant and tissue protective properties. Moringa Oleifera is also known as horseradish tree, is a small tree from India, Pakistan and Nepal which has been used for generations in Eastern countries to treat and prevent diseases. Moringa is also popular as a natural leaf powder supplement. The pods, roots, bark, flowers, seeds and fruits are also edible. Moringa is nutrient packed, a rich source of vitamins, minerals and amino acids. It contains significant amounts of vitamin A, C and E, calcium, potassium and protein. It also fights free radicals and inflammation, moringa has blood clotting properties that benefit wound healing. You can add Moringa to your smoothies like the mango smoothie below or tea. The powder has a mild flavor, so it makes for a light Moringa tea with a slightly earthy taste.

Baobab is a tree native to certain regions of Africa. The Baobab tree can produce a large fruit that is commonly consumed and appreciated for its delicious citrus like flavour. The pulp, leaves and seeds, have been associated with many health benefits and are a staple in various recipes and cuisines. The leaves are rich in calcium and high-quality proteins. Powdered baobab pulp contains many important nutrients but is especially high in vitamin C, B6, niacin, iron and potassium. Aside the nutritional value, baobab can be used to add punch of flavour to desserts, stews, soups and smoothies. Give it a try while boosting your immune system with the recipe below.

Turmeric is used internationally as a staple spice in cuisine, holistic medicine, and even coloring in cosmetics. Turmeric has been providing the world with countless uses and immense health. Turmeric has a warm, bitter taste and is frequently used to flavor or colour curry powders, mustards, butters and cheeses. Turmeric is anti-inflammatory, the active ingredient in turmeric is curcumin a potent anti-inflammatory. Some people apply turmeric to their skin for pain, swelling and inflammation. You can add turmeric to your tea, mix it up in a curry, blend it into a smoothie, or juice it. To increase absorption of turmeric, best to enjoy it with good fat like avo, coconut oil and curries. You can also add it to your favourite smoothies or try it with our turmeric coffee smoothie.

Honest Jar is a Joburg based company that makes it super quick and easy to make healthy smoothies at home, offering a variety of flavours in convenient ready-to-blend packs. Honest Jar delivers the pre-portioned frozen smoothie ingredients in a biodegradable to-go cup straight to your door. All you need is a liquid of your choice, 30 seconds and a blender and you get a 500ml superfood smoothie that you can enjoy on the go.You can blend it with almond or oat milk to keep it vegan, as all ingredients are plant-based. 

For the month of January we're excited to share that Honest Jar offers its Johannesburg customers a 10% discount on a smoothie box, which contains 6 smoothies. Simply order online at www.honestjar.com to pick your flavours, and build your box. In the checkout, use OMNIBLEND10 and immediately receive a 10% discount. Deliveries are only made in Johannesburg, so this offer is valid for Joburg customers only.

Still looking for a reliable and durable blender? The OmniBlend I - 2ltr Pro is our most versatile blender, suited for blending smoothies, smoothie bowls (use the Honest Jar ingredients with just a little liquid to create a thick and creamy smoothie bowl), nice creams, hummus, nut butter, pesto, soups, nut milks, and more. You can use it to grind dry ingredients too, and make your own nut or oat flours. The OmniBlend I model has a turn dial for variable speed control, allowing you to fully control the power you require. Find out how more about our blenders for homeuse here.

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:

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!

Annie Spratt