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.


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!


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


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. 


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.


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.


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.


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.


Winter’s upon us, days are shorter, and the mornings are becoming slightly colder. That doesn’t mean we have to give up our favorite salads as we have warm flavours to look forward to in autumn and winter. It’s the time of the year for cozy comfort dishes, and the season comes with an abundance of beetroot, butternut, pumpkin, broccoli, cauliflower, green beans, figs and oranges to name a few. Use these for your salad this season, cause salad doesn’t always mean lettuce, and autumn salads are perfect for the cooler weather.

This season’s salads are made using roasted seasonal vegetables, apples and nuts for crunch, and quinoa or brown rice. Add some fish, chicken or eggs for protein to make it a substantial meal for lunch or dinner.

A salad is not a salad without the dressing, so we’ve picked our top 5 dressings and we’ve paired them with some great salads.

You can make these dressings using the OmniBlend 2 liter jug. The 2 liter jug is most versatile because of the narrow base. This narrow base works excellent for a smooth dressing, or sauce. Making these recipes with your OmniBlend blender will definitely prove that making your own salad dressing is fun, fresh and easy.

Creamy Cashew Green Goddess Dressing (vegan)

A delicious Creamy Cashew Green Goddess dressing that gets its silkiness from the cashew nuts that are blended to a milky texture. You definitely want to try this recipe with a quinoa salad, with fresh cucumber and chickpeas. Any leftovers of this dressing are also great on a sandwich, or as a dipping sauce for raw veggies on a platter. Dairy free, and vegan.

Photo credit Cookie+Kate



Avo Coriander Dressing

Ever hosted a Texmex party? This Avocado Coriander Dressing is great on a spicy Western salad with roasted sweet potato, black beans and corn. It brings all the flavours together really well. Just blitz the ingredients using the pulse, and you’re done!

Photo credit Pinch of Yum



Green bean salad Ginger Carrot Vinaigrette

Autumn is the season for warm root vegetable flavours like carrot and ginger, and this Ginger Carrot vinaigrette goes perfectly with tossed green beans, topped with cherry tomatoes, and toasted almonds. Toss some grilled chicken breast strips in for additional protein.

Photo credit 101 Cookbooks



Harvest Maple Dijon Dressing

Citrus is another autumn favourite, and this Harvest Maple Dijon Dressing pairs beautifully with a zesty green salad this season, topped with some orange and avocado slices. Add some grilled halloumi and it’s a winner!

Photo credit TheKitchn



Ginger Cranberry Dressing

This Ginger Cranberry Dressing is for the more adventurous in the kitchen. Replace fresh cranberry with (defrosted) frozen cranberries when they’re hard to get by. Or use dried cranberries, and leave the maple syrup out as it will have sweetness already. This dressing is magical in a warm kale salad with apple and walnuts or almond slivers.



These flapjacks are the best! We've been rambling about the benefits of oats before, and these flapjacks are fabulous to bring some variety in your breakfasts! Matcha adds delicious flavour and incredible nutritional benefits, making this an overall healthy start of your day.

Matcha tea is delicious on it's own, but the Matcha culinary grade also makes it easy to add Matcha goodness to your smoothies, and treats. In this recipe we've just used 1 teaspoon Matcha which gives it a light flavour, however you can add an additional ½ teaspoon for a more pungent Matcha taste.


If you'd like to make this recipe vegan, you can just leave the egg out, mix 1 tablespoon flax meal with 3 tablespons of hot water, and add this mix to the batter.

Ingredients (for 8-10 flapjacks):

  • ½ C Oats
  • ¼ C Coconut Flakes
  • ½ tsp Baking Powder
  • 1 tsp Just Matcha culinary grade
  • 1 Banana
  • ¾ C Milk or non-dairy
  • 1 Free-range Egg


    Add oats and coconut flakes to the OmniBlend jug (the 2ltr jug works best for grinding dry ingredients), and blend to a flour. Add the remaining ingredients to the jug and blend again, for 20 to 30 seconds for a fluffy consistency. Leave to stand for a few minutes to thicken slightly.

    Heat up a pan on low-medium heat, add a teaspoon coconut oil and bake the flapjacks.

    Serve with syrup, maple syrup, or honey.


    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.


    This Turmeric & Coffee smoothie will brighten your day with a caffeine kick.

    1/3 C Oats
    2 Tbsp Cashew Nuts
    1 Tbsp Whey Protein (or vegan protein)
    1 Tbsp Honey (or Maple Syrup)
    1 ½ Tsp Cinnamon
    1 Tsp Turmeric
    ½ Tsp Ginger
    ½ Tbsp Coffee Beans
    1 C Ice Cubes
    1/3 C Water

    Blend for 1 minute on high speed, and you’re ready to enjoy!

    Find more recipes with superfoods like maca, spirulina, and baobab here.


    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.

    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.