Omniblend Recipes

Delicious and healthy recipes that you can make in your Omniblend! Join the conversation on our Facebook and Instagram pages and use hashtag #omniblendnz, we love to hear about your creations! 

Chocolately Almond Butter Slice


1 cup almond butter (make your own!)
2/3 cup coconut sugar
1/4 cup coconut flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
2 eggs
3 tbsp coconut oil
4 tbsp almond milk
2 tsp good quality vanilla extract
100-150 grams good quality dark chocolate

Preheat oven to 180C and line a square baking dish with baking paper.

Roughly chop the dark chocolate into chunks. Put aside.

Place the all of the ingredients except for the dark chocolate into your blender. Process the ingredients until smoothly combined, scraping down the side of the jug occasionally to ensure nothing is missed. You should end up with a thick result that looks more like a sticky wet cookie dough than a runny batter.

Fold two thirds of the chocolate chunks into the batter, reserving the rest for pressing in to the top.

Scoop out the batter and smooth it into your lined baking pan/dish. This can be easier by first pushing the batter in with a spatula, then finishing by dipping your fingertips in some extra almond milk and pressing it down for a smooth, even finish. Then, press the remaining dark chocolate chunks into the top.

Bake the bars for approximately 25 minutes, or until the top is a deep golden brown and cooked evenly across the top.
Remove from the oven and allow to cool to room temperature before slicing.

Recipe adapted from

Orange, Date, Coconut and Honey Protein Balls


⅔ cup Almonds, raw

⅔ cup Medjool dates, pitted

4 Tbsp Pumpkin seeds, toasted

2 Tbsp Sunflower seeds, toasted

½ cup Coconut threads 

¼ cup Sesame seeds, toasted

4 Tbsp Macadamia nuts, chopped

2 Tbsp Honey

2 Oranges, zested and juiced (about 1/4 cup)

To dust: Good quality cocoa powder, or finely chopped pistachio nuts, sesame seeds or coconut

Place all ingredients except cocoa powder (or other coating of choice) in your blender and blend until a chunky paste forms.
Roll into small balls, about 3cm in diameter.
Roll in cocoa, pistachios, sesame seeds or coconut if desired.
Store in an airtight container. Keeps for several days.

Recipe adapted from

Lemon, Orange and Turmeric Wellness Shots


1 to 2 small oranges 
1 to 2 lemons
24 g chopped fresh turmeric
24 g chopped fresh ginger
1/8 tsp fresh black pepper
Extra Virgin Olive Oil – this helps your body to absorb the turmeric

Add turmeric and ginger to your blender. Add the orange and lemon. Blend on high for 30 seconds.
Add a little water if needed.
Strain through a clean thin dish towel, small fine mesh strainer, or nut milk bag. Be careful as turmeric can stain.
Serve with a little fresh cracked black pepper on top. You can also add a little olive oil to improve turmeric absorption.

Recipe adapted from

Cauliflower Cheese Soup


4 cups chicken stock (learn how to make your own here)
2 potatoes diced, to make the soup thicker
1 onion chopped
2 carrots peeled and chopped
3 garlic cloves minced
1/2 of a large head of cauliflower chopped
1½ teaspoon salt
1/4 teaspoon mustard powder
1/4 teaspoon black pepper
1½ cup grated tasty cheddar cheese
1 cup milk
Herbs to garnish (optional)

In a large saucepan, combine the stock, potatoes, onion, carrots, garlic, and cauliflower. Bring to a boil, lower heat and simmer for 15 minutes or until the vegetables are tender.
Add the mustard powder, black pepper, and salt (to taste) and transfer portions of the soup to your blender to puree, making sure to be careful with the hot soup.
Reduce the heat to low and add the cheese and milk and stir well.
Continue to cook over low heat for about 5 more minutes until the soup is warmed through and the cheese is melted. You can now adjust seasonings to your taste.
Garnish with herbs if desired before serving.

Recipe adapted from

High Fibre Chocolate Smoothie Bowl


1 cup homemade almond milk (click here for our recipe!)
½ frozen banana
½ avocado (or if omitting, use 1 whole frozen banana)
Handful of stoneless prunes
2 tsp chia seeds
1 scoop chocolate protein powder (purchase here!)
2 tblsp cocoa powder
1 cup ice

Add all ingredients to your Omniblender and blend until smooth! Top with your favourite toppings! Learn more about the importance of fibre to your digestive health here. 

Recipe adapted from

Lemon-Lime Feijoa Mousse – Makes 3 Serves


5 or 6 large Feijoas (or 12 -15 small ones)

1 cup of any of your choice of plain yoghurt, coconut cream or whipped cream (your mousse will be lighter with at least 1/3c of cream, whipped)

2 tblsp lemon or lime juice (or 1 of each)

1 tblsp gelatine

2 tbsp boiling water to dissolve gelatine

2 tblsp sugar


Scoop the flesh from half of the feijoas.

Put in the Omniblend with the washed unpeeled ones, plus the lemon/lime juice and coconut cream or yoghurt if using. Blend briefly – about 15 secs (a little bit chunky adds texture)

Add the sugar

Dissolve the gelatine in the boiling water.

Add to feijoa mix and PULSE a couple of times to combine.

Whip the cream and add to the blender. PULSE to combine.

Pour into individual serving bowls or a mousse dish or round bowl to set. TIP: line the bowl with cling film to make it easier to get the mousse out and present on a flat plate to serve.

Decorate with twisted feijoa slices, grated chocolate and and small amount whipped cream if desired.

Put in fridge to set for 4- 6 hours.

feijoa mousse

How to Make Your Own Nut Milk

Make the best nut milk ever. No preservatives. 25% almonds. So easy. You’ll wonder why you didn’t do this before!
You choose the nuts – you can even use rolled oats to make oat milk if you prefer.

You will need: nuts, water, salt, a professional strength blender and a nut milk bag

Soak overnight; 1 cup raw nuts of your choice – or a mix of nuts (try throwing in a few Brazils to make sure you get some selenium)
Discard the soak water, then put the soaked nuts, 1/4 tsp of salt and 4 cups of water in your Omniblender

Blend for 60 seconds.

Strain through the nut milk bag into a one-litre capacity jug. Hang the bag to let it drain. Squeeze to get as much liquid out as possible.

Transfer to a glass bottle and refrigerate. Use within 3 days.

TIPS: freeze your nut milk in ice-cube trays. Freeze the nut meat and use to make almond-based cookies or cakes when you have enough saved up. Nothing gets wasted.

ANZAC Smoothie

Here is an ANZAC inspired smoothie to blend up to go with your scrumptious homemade ANZAC biscuits!


½ cup rolled oats
2 tablespoon coconut
1 cup almond milk, or coconut milk (make your own for added goodness!)
3 tablespoons almond butter
2 tablespoons honey or maple syrup
1 cup of ice

Put all the ingredients into your Omniblend. Blend until smooth and thick – about a 60-second cycle.

Recipe adapted from

Lemon-Lime Margarita

Here’s a classic cocktail recipe to enjoy during your after work drinks! Garnish with any herbs you may have in the garden – we recommend rosemary or mint. Contains vitamin C.


1 cup of ice
45 mLs tequila
30 mLs triple sec or Cointreau
30 mLs fresh-squeezed lime juice
60 mLs or 2 large ice cubes of lemon syrup*
Garnish: lime wedge
Optional: salt (for rim)

Pour all the ingredients into your Omniblend. Blend until smooth – about 15-20 seconds. You can salt the rim of a chilled margarita glass if you feel like it! Pour drink into glass and garnish with your favourite garnishes! Enjoy!

*How to make lemon syrup. Dissolve 1 cup of sugar in 1 cup of boiling water. Cool, then add 2 cups of lemon juice. Freeze in ice-cube trays for use later.


The Mexican drink Horchata is a perfect blend of rice, vanilla, milk and cinnamon and is enjoyed by people all over the world. With your Omniblend you can make your own! Make it with whole milk, or dairy free with almond milk! Serve at your next taco night at home for an authentic Mexican meal.


1 1/3 cups uncooked long-grain white rice
2 cinnamon sticks (orabout 1/2 – 1 tsp of ground cinnamon)
4 cups water
1 1/2 cups milk
2 tsp vanilla extract
2 tsp ground cinnamon
1/3 – 1/2 cups raw sugar

Put the cooked, cooled rice, 2 cups of the water and cinnamon to blender. Blend for 60 seconds or until the rice and cinnamon are ground, roughly. Add the rest of the water and blend again briefly. Pour the lot into a large jug that you can put a lid on or cover, and let stand at room temperature for at least 8 hours or overnight. Pour through fine mesh strainer (such as a nut milk bag), into another jug. Discard the solids.
Stir in milk, vanilla, cinnamon, and as much sugar that you want. Chill until ready to serve. Stir before serving and add ice!

Recipe sourced from


Oat and Cocoa Pancakes

Up for for eating chocolaty things at breakfast or brunch with the family in pyjamas? Time for a new pancake recipe! Here is a dairy-free chocolate and oat pancake recipe to covet this weekend. Don’t forget to blend your dry ingredients using the PULSE function in your Omniblend first! 


2 ¼ cups wholegrain oats
3 tablespoons cocoa powder
1 cup almond milk (make your own!) 
1 large ripe banana
3 tablespoons honey
¼ tsp sea salt
1 tsp pure vanilla extract
1 ½ tsp baking powder
1 large egg
½ cup chocolate chips or chopped chocolate (or a crumbled up Easter egg!)
Coconut oil or vegetable oil or butter for greasing the pan

Warm a pan or griddle to medium high.
Combine the oats and cocoa powder in your blender and blend until mixed thoroughly.
Add banana, honey, almond milk, sea salt, vanilla and baking powder and blend until combined.
Add egg and pulse to combine.
Stir in chocolate with a wooden spoon.
Melt 1 tablespoon butter or oil on your warm pan or griddle
Drop batter in ¼ cup portions onto pan or griddle.
Cook on the first side until the edges start to become darker brown and look set, and bubbles begin forming throughout the batter (about 2-4 minutes).
Turn over and cook on the second side for 3-4 minutes or until it is lightly golden brown.
Repeat until all the batter has been used.
Serve warm with more pure maple syrup and fresh berries or your toppings of choice!

Recipe sourced from


Fruit and Spice Smoothie

Try this spicy and fruity smoothie, perfect to blend at home to boost your mood in any windy Autumn weather!


1 cup Almond Milk (make your own! )
1/4 cup oats
1 banana
2 dates
2 Ttbsp sultanas
1 Tbsp maple syrup
1/4 tsp cinnamon
1/4 tsp cloves
3/4 tsp ixed spice
1 Tbsp Zest and juice of 1 orange

Blend all ingredients until smooth! Enjoy!

Recipe sourced from:


Apple Cider Cocktail

Maintain that connection with your friends and colleagues and host your own after 5pm this week.


1/2 oz. lemon juice
1/2 oz. maple syrup
6 apple slices (4 for blending and 2 for garnish)

Ingredients to mull the cider:
2 cinnamon sticks
2 whole allspice berries
2 whole cloves
1 orange, sliced

Firstly, to mull that cider, add to a pot with cinnamon sticks, allspice berries, cloves and the sliced orange. Simmer on the stove for 10 minutes and wait until completely cool. Remove the spices out of the cider using a strainer.

Add the rest of the ingredients into your blender with apple slices and a cup of ice and then blend until smooth. Pour into your glass and garnish! Enjoy the Autumny taste!

Recipe sourced from:


Cacao, Oat Blender Cookies

Wanting to take up baking? Make it count, and make it healthy (without compromising on yumminess!) Try these cacao, cinnamon, date and oat blender cookies.


3 banana large, ripe
1 cup dates pitted,
1/4 cup coconut oil
1/2 tsp cinnamon powder
1/4 tsp baking powder
pinch of salt
1 tbsp cocoa powder unsweetened
2 cup rolled oats
1 tbsp cacao nibs unsweetened

Preheat your oven to 175 degrees C. Line the baking tray with baking paper.  Blend together all the ingredients (save half the oats and stir into the blended mixture) Spoon out on the baking paper-lined baking tray. The cookies should be about 5cm apart
Sprinkle with cacao nibs. Bake in the oven on the middle/high shelf for 10 mins. Rotate the tray and bake for an additional 5 mins
Let them sit on the hot baking sheet for five minutes before serving.

Recipe sourced from:


Pumpkin and Tahini Soup

Do you stay on your usual meal time schedule when at home rather than at work? Unnecessary snacking can be very tempting, with the fridge right there. (!) Try blending up warming, immune boosting soups like this spiced pumpkin and tahini soup. 


1 kg Crown pumpkin, deseeded and cut into pieces
1 large Onion, peeled and cut into wedges
4 large Garlic cloves
4 Tbsp Olive oil
2 tsp Ground cumin
2 tsp Ground coriander
1 tsp Ground ginger
2 tsp Smoked paprika
1 tsp Dried chilli flakes
3 cups Vegetable stock
⅓ cup Tahini
1 tsp Soy sauce
2 tsp Apple cider vinegar

Heat the oven to 200C. Put the pumpkin, onion and garlic on an oven tray and drizzle with 2Tbsp olive oil. Season well with salt and pepper, then toss to make sure everything is well coated. Bake for 45 minutes, then remove from the oven and set aside until the pumpkin is cool enough to handle. Peel off the skin and squeeze the garlic from its skin.

Heat the remaining olive oil in a large, heavy pot. Add the spices and cook for a couple of minutes, then add the roasted vegetables. Stir to coat, then add the vegetable stock. Simmer gently for 20 minutes, then tip into your blender. Add the tahini and whiz until smooth. Taste for seasoning and add the vinegar. Whiz again. Transfer back to the pot and reheat gently to serve. If you want to add extra heat, swirl a drizzle of hot sauce through the soup before serving.

Recipe sourced from:


Feijoa Smoothie

Feijoa Fan? If you are not lucky enough to have a tree at home, maybe one of your neighbours has one.

Here’s our favourite recipe for Feijoa smoothie, don’t worry about it being gritty due to the Omniblend’s power!


1 banana
4 feijoas, peeled and chopped (for extra nutrients and flavour, leave one unpeeled)
6 spinach leaves
4 ice cubes
1 cup vanilla yoghurt
1/2 cup milk

Place banana, feijoas, spinach leaves and ice cubes into your blender and whizz until smooth.
Add vanilla yoghurt and milk and whizz until creamy. Pour into glasses or bottles.
Add your favourite toppings!

Recipe sourced from

Apple Cinnamon Blender Muffins

Get in an Autumn mood with these Apple and Cinnamon blender muffins. It’s a kids a toddler-friendly recipe! Make extra and freeze some so you have some spare for emergency snacks.


  • 1 cup old-fashioned oats
  • 1 banana
  • 1 egg
  • 3 tablespoons golden syrup
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup apple, peeled and finely chopped

Preheat oven to 180C. Spray or line a mini muffin tin. In your blender, add in oats, banana, egg, golden syrup and cinnamon. Blend for 20 seconds on a low speed, use the tamper to push the mixture down if necessary. Blend on high for 1 – 2 mins or until oats are blended in well.

Add in the baking powder, baking soda and salt and blend on low for 20 seconds.

Add in the apple chunks and mix by hand.

Spoon the mixture in to your muffin tin and fill 2/3 full.

Bake for 8 – 10mins or until golden brown. Let cool and then serve.


Recipe adapted from

Spirulina, Apple Cider Vinegar and Pear Smoothie

Apple cider vinegar helps to promote gut health, prevent infection and reduce inflammation. That makes it a great addition to your morning smoothie!

Try this Spirulina, Apple Cider Vinegar and Pear smoothie.



  • ¼ teaspoon spirulina
  • 1 teaspoon apple cider vinegar
  • 1 medium pear, peeled and cored
  • 1 medium banana, peeled
  • 1 tablespoon honey
  • 2 cups spinach leaves
  • 1 cup ice
  • 2 cups chamomile tea prepared with purified water (check out our hydrogen water generators here)

Combine all ingredients in your blender and blend until thoroughly combined. Enjoy!


Recipe adapted from

Blueberry, Chia and Earl Grey Smoothie

Ready for a cuppa? Earl Grey tea is not just for afternoon teas with mum. It also is a great antioxidant filled ingredient for smoothies! Try this Blueberry, Chia and Early Grey Smoothie.



  • 2 Earl Grey tea bags or tea of choice.
  • 1 tablespoon chia seeds
  • 1 cup milk or almond milk
  • 1 cup frozen blueberries
  • 1/2 dragon fruit peeled
  • 1 cup greek yogurt
  • 1 tablespoon maple syrup

Add tea bags and chia seeds to milk. Put in fridge for at least an hour (or overnight!). Add to your blender with the rest of your ingredients. Blend until smooth! Enjoy!


Recipe adapted from

Homemade Sore Throat Gummies

In any change of season sore throats, colds and other bugs can creep up on us. Show those bugs who is boss and arm yourself with homemade throat gummies filled with immune boosting ingredients! Kids will love them too!



  • 2 cups of water
  • 2 – 3 cm piece of ginger, peeled and sliced
  • 1/4 cup lemon juice
  • 3 tablespoons honey
  • 4 tablespoons gelatine

Put 2 cups of water and the prepared ginger into a saucepan. Bring to the boil on your stove. Reduce the heat to low, let simmer for 20mins.

Strain sliced ginger out of water and return water to the saucepan. You should have about 1 cup of liquid remaining as the water will have reduced.

Over a medium heat add honey to taste to the ginger water. Bring to a simmer again, then remove from the heat.

Carefully pour the mixture into your Omniblender. Gradually add gelatine 1 tablespoon at a time and pulse until smooth NB: leave the bung out of the lid to let the heat escape. Secure the lid with your hand, but do not let your hand cover the bung-hole. At this point once the mixture has cooled down a bit, add lemon juice to taste.

Now pour into silicone moulds or a baking dish and transfer to the fridge for at least 15 minutes or until set.

Remove gummies from the moulds, or slice the sheet into squares if using a baking dish.

Eat or store in a sealed glass jar in the fridge.

Recipe adapted and photo sourced from

Pineapple Lemonade

Here’s a simple 3 ingredient pineapple lemonade. The Omniblend will crush the ice like a dream – no problems!

Just chop up a pineapple, add lemon juice and ice and blend!


1 pineapple, chopped into small pieces

1 – 2 lemons juiced

1 cup ice (use more if you want it more like a slushy)

Place the chopped pineapple, lemon juice and ice into your blender. Blend until it is nice and smooth (and slushy if you like it that way!)


Recipe adapted from

Peanut Butter Frozen Yoghurt

The ULTIMATE in treat foods is here: Peanut Butter Frozen Yoghurt (featuring dark chocolate chips). Your Omniblend is the key ingredient to making the smoothest and creamiest yoghurt ever. 



2 cups greek unsweetened yoghurt

3 cups crunchy peanut butter

7 frozen bananas, sliced

1/2 teaspoon sea salt

3/4 cup dark chocolate chips

1. Blend yoghurt, peanut butter, honey and frozen bananas in your blender until creamy.

2. Pour half the mixture into a dish that is freezer safe. Sprinkle with sea salt and dark chocolate chips, then add the remaining mixture,

3. Add  some extra peanut butter and make a pattern  on top. Sprinkle more chocolate chips and salt.

4. Freeze for 2 hours then serve. If you are freezing for longer, you could  thaw it a little before serving.

Recipe sourced from 

Vanilla Almond Butter

On toast, on your morning porridge, as an ingredient in smoothies, you can’t go wrong with a smooth, creamy, vanilla almond butter! Remember to roast then chill your almonds first, and use pulse mode to get a flour consistency, then add in your coconut oil and vanilla! Dry blending can be tricky! To be safe, monitor the heat of the ingredients (feel the side of the blender jar). If it gets hot, pop the whole jar in the fridge for an hour and let it cool down again.


2 cups roasted unsalted almonds
3 tablespoons refined coconut oil, melted
3 pitted medjool Dates
2 teaspoons vanilla extract

After roasting and chilling your almonds in the fridge, add dry ingredients to your blender using pulse mode. Then add in slowly your coconut oil and vanilla.

Recipe adapted from

Rock melon Smoothie Bowl

Here’s a new way to eat those juicy, freshly stocked rock melons out in the supermarkets! Try this refreshing rock melon smoothie bowl.


For the smoothie:
2 cups rock melon (pieces cubed, both frozen and fresh)
Juice of 1/2 a lime
A small knob of ginger (about the size of your thumb)

1/4 cup fresh blueberries
1 tbs pepitas
1 tsp chia seeds

Place your rock melon, lime juice, and ginger into your blender and blend until smooth.
Transfer to a small bowl and top with the blueberries, pepitas, and chia seeds.

Recipe adapted from

Strawberry Vodka Cocktail

Show some love and share this delightful strawberry and vodka cocktail with a few friends. Only the Omniblend can blend up the ice and frozen (or fresh fruit) so smooth that it makes your taste buds sing!


1/2 cup ice
1/2 cup strawberries (fresh or frozen)
1 scoop ice cream (vanilla)
1 ounce vodka (strawberry, vanilla, or clear)
1/2 ounce crème de cacao (white)
Garnish: strawberry

In your blender, add the ice, strawberries, vanilla ice cream, vodka, and crème de cacao.
Blend until smooth.
Pour into a chilled margarita glass.

Garnish with a strawberry or berry of choice!

Recipe adapted from

Peach and Zucchini Sorbet Ice Blocks

Okay, hear us out – this really is a new way to get more veges in your kids diets. Try blending up these Peach and Zucchini Sorbet Ice Blocks. Don’t knock it until you try it!


Makes 4 ice blocks

  • 1 medium zucchini, peeled and chopped
  • 2 peaches, stone removed and roughly chopped
  • A handful of mint
  • 1-2 tbsps honey or maple syrup

Place the zucchini, peach, mint and sweetener into your blender and blitz until smooth. Pour into ice block moulds and position the sticks. The mixture should be thick enough from the zucchini to hold the sticks in place. Freeze for six hours, or until solid. Run the moulds under hot water to loosen for easy removal.

Recipe adapted and photo sourced from

Beetroot and Blackberry Bliss Bars

Back to school season comes every year! Try making something a bit different for the family lunch boxes and blend up these beetroot and blackberry bliss bars. Raw treats that taste great too!



½ cup raw cashew nuts

½ cup dates

½ cup finely grated beetroot

¼ cup blackberries, fresh or frozen

⅓ cup desiccated coconut, plus 1/4 cup for sprinkling

1 pinch salt

Put the cashew nuts and dates in a small bowl. Cover with boiling water and set aside for 15 minutes.
Put the beetroot and berries in your blender and pulse briefly.  Add the drained cashews and dates, plus the ⅓ cup coconut and salt. Pulse to form a firm paste.
Line the bottom of a small plastic container or tin (about 20 x 20 cm) with baking paper or plastic wrap. Sprinkle with 2 Tblsp coconut, then press the mixture evenly on top. Sprinkle with a little more coconut and chill in the fridge for at least 30 minutes before cutting into 12 bars. Store in an airtight container in the fridge.

Recipe adapted and photo sourced from

Vegan Fruit Jellies

Got a serious sweet tooth, but sick of your chocolates melting at this time of year? Homemade jelly candies are a welcome treat for your loved ones this Valentine’s day!


Ingredients (Strawberry flavour)

¼ cup strawberries (frozen or fresh)
¼ cup water
1 tbsp agar agar
1-2 tbsp maple syrup
Optional: a dash of lemon juice

Put the strawberries and water into your Omniblender. Purée for 60 seconds, until smooth. Strain through a fine sieve, cheese cloth or a clean kitchen towel to keep all seeds out. Then simply mix all the ingredients together in a saucepan. When the agar agar powder has dissolved completely, bring the mixture to a boil. Keep stirring and allow to bubble for 1-2 minutes until thickened.
Pour into moulds and let sit in the fridge for about 30 minutes until you can pop them out of the molds easily.

Alternative flavours: instead of strawberries, use raspberries or oranges. You could also try them using almond milk and vanilla for a different flavour and texture.

Recipe adapted  from

Watermelon Jam

Looking for a real watermelon flavour hit? The Omniblend can be used to make all sorts of jams. Try this summery watermelon jam, and spread it on your scones, pikelets or pancakes!



  • 2 kgs watermelon, peeled and cut into chunks. Deseeding is optional (the seeds have nutritional value and will “disappear” when blended)
  • 1 Granny Smith apple, peeled, cored and roughly chopped 
  • ¼ cup lemon juice
  • 1 kg jam-setting sugar (or use raw sugar and 2g of pectin)
  • 1 tsp butter
Best using the 2 L Omni- jar: First use PULSE to blend the apple, 1 cup of the watermelon chunks, and lemon juice together until smooth. Progressively add the watermelon in batches in your Omniblender Pulse until coarsely puréed. You should have about 4 cups of purée.
Pour the purée into a large, stainless steel saucepan. Add the sugar (and pectin if using), stir over a low heat, until dissolved. Add the butter and bring to a rolling boil. Cook for 4 minutes.
Remove from the heat. Skim off any foam. Test for setting. If it doesn’t start setting when a little is placed on a cold saucer, then quickly return it to the boil for 30 seconds. Pour into hot sterilised jars and seal.

Image, recipe adapted from

Summer Lassi

Here’s a way to use those fresh juicy peaches! Peach, honey and cardamom lassi – choose to make it dairy-free or not.



  • 2 yellow peaches
  • 10 cardamom pods, crushed, or 2 tsp ground cinnamon
  • 2 tsp honey
  • 1/4 tsp salt
  • 1 cup Greek yoghurt (or coconut yoghurt if dairy-free)
  • 1 cup cold nut milk
  • 1 handful ice cubes
Chop the peaches roughly and discard the stones. Add the flesh to your Omniblender with the crushed cardamom seeds or cinnamon, honey and salt. Blend until it forms a puree (about 30 seconds). Add the yoghurt and milk and blend again until frothy. Pour into two glasses and serve immediately over ice.

Recipe and image sourced from

Blueberry Basil Smoothie

Combat belly bloat and feel refreshed with this blueberry basil smoothie. It’s even more nutritious if you make your own almond milk!



  • 2 cups frozen blueberries
  • 1 frozen banana
  • 1/2 cup – 1 cup almond milk (make your own!)
  • 1/4 cup (5-6 leaves) fresh basil
  • 3 tablespoons plain unsweetened greek yoghurt
  • 1 tablespoon lemon juice
  • 1 tablespoon ground flaxseed
  • 1 tablespoon almond butter
Blend all ingredients until completely smooth. Start with 1/2 cup almond milk and add more if needed to reach desired consistency

Recipe sourced from

Banana Nice Cream with Chocolate Sauce

Go bananas for nice cream this season! Simply add your frozen ingredients and blend until it forms those four pillows of creamy goodness! (you know what we mean!)

Here’s a recipe for banana nice cream and chocolate sauce that you really need to try!


Ingredients – serves 2

  • 1 1/2 frozen organic bananas
  • 1/3 cup coconut cream
  • Pinch of sea salt
  • 1/2 teaspoon cinnamon powder or vanilla essence

For the Chocolate Sauce

Make the chocolate sauce first – warm the coconut oil and maple syrup just enough to stir together. Mix in the sieved cacao powder and whisk til smooth. Set aside.

Place the first four ingredients into your Omniblender and blend until soft pillows form on top (about 15-20 seconds). Scoop out into single-serve dessert glasses.

Top with chocolate sauce. Delish!

Cacao, cardamom and coffee milk

Here’s a coffee drink with less of the intensity: cacao, cardamom and milk – whizz it up in your Omniblend for a mid afternoon pick-me-up or before your afternoon work-out!



  • 1 cup Almond milk, or other nut milk of choice (make your own!)
  • 2 tbsp. Cacao powder
  • 1 – 2 Medjool dates pitted
  • 2 cardamom pods
  • 6 coffee beans, use up to 8
  • 1 cup ice
Blend all ingredients until completely smooth. Serve immediately.

Recipe adapted from

Peach White Wine Bellini Slushy

Getting the Friday summer feelings from this Peach White Wine Bellini Slushy recipe! The Omniblend makes the perfect frozen drink, much healthier and tastier than store-bought options!


  • 2 cups frozen peach slices

  • 1 cup white wine

  • 1/4 cup sangria

  • 30 mls white rum

Place frozen peach slices and white in your blender and blend until completely smooth. Add 30mls rum if desired. Pour into two glasses and top with 1/8 – 1/4 cup of Sangrai on each, depending on your preference.

Recipe adapted from

Post Party Pick-Me-Up Smoothie

Feeling a bit worse for wear? Shops closed? No problem! Here’s a post-party pick-me-up smoothie which includes ingredients that you are likely to have in the cupboards!



  • 50g frozen berries
  • 2 tbsp. rolled oats
  • 3 tbsp. cashews
  • 150ml plain almond milk (make your own, scroll down for our recipe)
  • 1 tsp coconut oil
  • 1 banana broken into chunks


Blend until smooth! Enjoy!

Recipe adapted from

Powerhouse Green Smoothie

A powerhouse green smoothie (that actually tastes good!) is hard to find. But this smoothie is naturally sweet with the addition of apple and orange. Try it this week and get some greens into you!


  • 1 1/2 cups baby spinach 

  • 8-10 cm chunk of telegraph cucumber

  • 1 apple cut in chunks (peeling is optional)

  • 1 banana in chunks

  • 1 peeled orange, seeds removed

  • 2 heaped tbsp Greek yoghurt

Place all ingredients into your Omniblend and blend until smooth!

Recipe adapted from

Frozen Blood Orange Margarita

Put the merry in merry Christmas with our Frozen Blood Orange Margarita.Your trusty Omniblend can blend this up so it’s 100% smooth.


  • 2 blood oranges juiced
  • 1 lime juiced
  • 1 cup white tequila
  • 3/4 cup triple sec
  • 3-4 cups ice
  • sugar to rim glass – optional
  • slices blood orange and lime optional garnish

Place all ingredients in Omniblend (blood orange juice through ice) and puree until smooth. Pour into sugar-rimmed glasses to serve and garnish with blood orange and lime slices.

Recipe adapted from

Banana, Peanut Butter & Chocolate Pancakes

Lazy and long holiday breakfasts served with all the toppings are here! Your Omniblend is your best friend for the best breakfasts ever. Blend up these super-easy, healthy banana, peanut butter and chocolate pancakes for the extended family this weekend!



  • 1 Tblsp  peanut butter

  • 2-3 ripe bananas

  • ¼ cup buckwheat flour

  • 2 Tbsp dark chocolate, broken into chunks

  • Butter or coconut oil for cooking

Crack eggs into your OmniBlend, with the baking powder, banana, peanut butter and chocolate. Blend together using PULSE until well incorporated. Add the flour and blend using PULSE until mixed.

Heat a frying pan to a medium-high heat and add a knob of butter or coconut oil. Once pan has heated, pour 2-3 Tblsp of the mix into the pan to cook. When bubbles appear in the batter, flip carefully..

Serve topped with yoghurt, honey or maple syrup, and a few summer berries.

Recipe adapted from

Strawberry Watermelon Popsicles

Homemade and gourmet Popsicles are not just for trendy restaurants and cafes. You can make your own Popsicles in your Omniblend! – all you need is a Popsicle mould, and some fresh fruit. Learn how to make summery Strawberry Watermelon Popsicles!


  • 3 heaping cups cubed watermelon
  • 1 heaping cup strawberries (fresh or frozen)
  • zest and juice of 1 lime

Place all ingredients in Omniblend and puree until completely smooth. Pour into popsicle molds and freeze 3-4 hours, or until very solid.

Recipe adapted from

Coconut, banana and cacao smoothie bowl

Kids will love this coconut, banana and cacao smoothie bowl over the summer.  Make it dairy-free or not. Your choice!


  •  2 frozen bananas
  • 4 ice cubes
  • coconut yoghurt ½ cup
  • 1 pitted medjool date
  • cacao powder or nibs 1 tablespoon
  • almond milk ¼ cup (make your own! scroll down for our recipe)
  1. Place all the ingredients in Omniblend and pulse until smooth and thick.
  2. Spoon into a serving bowl and top with your favourite dried nuts and fruit!

Recipe adapted from

Iced Eggnog

Learn how to make a (just a little bit fancy) version of this traditional drink in cocktail form. (And yes! There is protein in it!).


1/2 cup (110g) caster sugar
2 cinnamon quills
2 eggs
3/4 cup (185ml) pure (thin) cream
3/4 cup (185ml) milk
100ml brandy
100ml rum
100ml sherry
Ice cubes
Ground or freshly grated nutmeg, to dust

Place sugar and cinnamon quills in a saucepan with 1/2 cup (125ml) cold water. Stir over low heat until sugar dissolves. Simmer for 1 minute, then remove and cool. Combine 100ml of the syrup in the Omniblend with eggs, cream, milk and alcohol. Pour into cocktail glasses over ice and serve dusted with nutmeg.

Recipe adapted from

Ultimate Avocado Hummus

Avocados are cheap at the shops and markets in summer which makes this the perfect dip for over the holidays. Try it spread on crusty sourdough or wholegrain toast for the ultimate avocado toast.


2 avocados

400g canned chickppeas

1 garlic clove, finely grated or minced

1/4 tsp cumin powder

1 tsp jalapeno tabasco

1/2 tsp salt

1/3 cup tahini

1/4 cup lime juice

1/4 cup extra virgin olive oil, plus extra for garnish

1/4 cup toasted pumpkin seeds, or pine nuts

1 small bunch fresh italian parsley, or corriander, picked

Cut avocados around the stone length ways and twist to separate into halves. Remove stone with a spoon or by stabbing with a sharp knife and twisting it out. Place avocado flesh in Omniblend along with chickpeas, garlic, cumin, Tabasco, salt, tahini and lime juice. Blend until smooth, for about 1 minute.

While the Omniblend is running, in a slow steady stream drizzle in the olive oil, taking about 1 minute. Transfer to an airtight container, cover surface with plastic wrap, and refrigerate for up to 4 days.

To serve, allow hummus to reach room temperature then transfer to a shallow bowl. Top with toasted seeds or pine nuts and fresh herbs then drizzle with more extra virgin olive oil.

Recipe adapted from

The Perfect Summer Smoothie Bowl

The sticky, sweet smoothie bowl season is summer of course! Blending this recipe in your Omniblend for breakfast is guaranteed to get you through the hot and balmy days. Satisfy a sweet tooth the healthy way.



1 frozen banana, peeled
1 cup frozen raspberries (or your favourite berry)
¾ kiwifruit, peeled and roughly chopped – or for extra fibre, you can leave some of the skin on (if organic)
½ cup milk (e.g. almond, dairy, coconut)
¼ tsp maple syrup (optional)


1 Tbsp unsweetened yoghurt
1 tsp coconut chips
1 tsp sliced almonds or poppy seeds
¼ kiwifruit, peeled and thinly sliced

Add all smoothie ingredients into your Omniblend and blend for 60 seconds minutes, until smooth. You may need to add 1–2 Tbsp more milk to get your desired consistency.

Put into a serving bowl/glass and add your toppings!

Recipe adapted from

White Bean, Garlic and Lemon Dip

Let the hot summer BBQs begin! This white bean, garlic and lemon dip works perfectly as an accompaniment to crackers or fresh veges. You can also serve it up hot as a side dish to roast and grilled chicken or lamb.



1 400g can white beans

1 garlic clove, crushed

3 Tbsp Extra virgin olive oil

1/2 Lemon, finely grated zest + 1 Tbsp juice

1 pinch Chili flakes

1 pinch Smoked paprika

1 pinch Salt and freshly ground black pepper

Garnish (optional)

20 edamame beans, cooked, or cooked and peeled broad beans.

1 drizzle extra virgin olive oil

20 bruchetta or crostini bases

  1. Place beans in a pot with garlic, olive oil, lemon zest, chili and smoked paprika. Cook over a low heat for 5 minutes, then stir in lemon juice. 
  2. Blend in Omniblend using low speed then PULSE, Season to taste with salt and pepper.
  3. To serve, spread onto bruschetta bases, top with broad beans or edamame. Then drizzle with olive oil.

Keeps for up to a week in the fridge.

Recipe adapted, and photo sourced from

Fruit, Nut and Spice Festive Truffles

Looking for a festive indulgence that is healthy as well? Try blending up these dairy-free, gluten-free, fruit and nut truffles. Also great to give away as a gift.




  • 100 g raisins (2/3 cup)
  • Juice of half an orange
  • 1 tsp finely grated orange rind
  • 1 tsp mixed spice (i.e. cinnamon, clove, nutmeg, ginger, cardamom)
  • 100 g mixed nuts
  • 2 tsp ground flaxseed
  • 1 Tblsp coconut oil
  • Desiccated coconut for rolling
  1. Mix the raisins, orange juice, finely grated orange rind and mix spice in a glass jug and leave to marinate overnight (or for at least 3 hours).
  2. Add mix to Omniblend and blend using PULSE until incorporated well
  3. Add in the nuts
  4. Blend using PULSE until everything starts sticking together. You are going for a ‘rough blend’ – not completely smooth
  5. Mix in the ground flaxseed and coconut oil with a spoon.
  6. Spread a layer of desiccated coconut onto a plate.
  7. Drop spoonfuls of the mix onto the coconut and then roll into balls.
  8. Refrigerate for an hour or more before serving. Enjoy!
Recipe adapted from

Gingerbread Nut Butter

This recipe includes the winning combination of cinnamon, ginger and vanilla, added to a nut butter. Imagine opening a jar of this up on Christmas day and having some with your morning oats or on fruit toast for the duration of the holidays. Yum!

The recipe includes the option of adding a chocolate swirl, so could be a dessert treat as well. You decide!

For the roasted nuts:

  • 2 cups unsalted nuts (eg peanuts, cashews, macadamia or a mix)
  • 1 tablespoon molasses
  • 1/2 tsp ground cinnamon
  • 1/2 tsp coconut sugar

For the Gingernut butter:

  • 2 cups roasted nuts (prepared as above)
  • 1/2 tsp coconut oil [link]
  • 1 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/8 tsp ground allspice
  • 1 tblsp maple or rice syrup
  • 1-2 tblsp dark chocolate chips (opt)


For the Roasted Nuts:

  1. Preheat oven to 350 deg C. Toss nuts with the molasses, cinnamon and coconut sugar. Bake for 15 minutes, turning regularly to prevent burning. Remove from oven and put aside to cool for a few minutes.

For the Gingernut Butter:

  1. Add the roasted nuts to your OmniBlend. Use PULSE until well-ground to a flour-like consistency.
  2. Add the coconut oil and continue using PULSE until smooth, scraping down sides as needed. In a food processor this might take 5-10 minutes, but just a minute in your OmniBlend..
  3. Once creamy, add the remaining ingredients (except chocolate chips) and process for another 30-60 secs.
  4. If using, add the chocolate chips and PULSE a few times to combine with the nut butter. The longer you PULSE for, the more the chocolate chips will melt, creating a chocolate swirl in the nut butter.
  5. Transfer to a jar or storage container and keep refrigerated.
  6. ENJOY!
  TIP: to make this easier, pre-chill the nuts for an hour in the refrigerator.
Recipe adapted from and photo sourced from


Thyroid Health Smoothie

Your thyroid needs a whole host of vitamins and minerals to function well— especially iodine, zinc, selenium, B vitamins, vitamin E, and omega-3s. When your thyroid is out of balance you may gain or lose weight and have foggy thinking. Check out this green smoothie for thyroid health.



  • 3 Brazil nuts
  • Small bunch of coriander
  • 1 pear, chopped roughly
  • 1 orange, peeled
  • 2 T pumpkin seeds or sunflower seeds
  • ¼ c yoghurt (regular or coconut)
  • Opt: a pinch of kelp powder

Slice unpeeled pear crosswise, and poke out seeds with a butter knife. Peel orange or tangerine. Blend all ingredients in your Omniblend until smooth, adding water if needed to liquify.

Recipe adapted from

Chocolate Chip Strawberry Blender Muffins

World kindness day is celebrated one day every year,  but we should practice random acts of kindness all year round! Try baking these strawberry chocolate chip blender muffins for your loved ones this weekend.





  • 200g / 1.5 cups plain or all purpose flour
  • 50g / 0.5 cups rolled oats
  • 200g / 1 cup greek yogurt
  • 1 medium banana
  • 1 large egg
  • 2 tbsp honey
  • 2 tsp vanilla extract
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 125g / 1 cup chopped strawberries
  • 50g / 0.3 cup chocolate chips
  1. Preheat the oven to 180c
  2. Place all the ingredients except the strawberries and chocolate chips in your Omniblend and blitz until the mixture is smooth. Add in about 3/4 of the strawberries and chocolate chips and stir with a spoon.
  3. Line a 12 hold muffin tray with paper cases and spoon the mixture into the cases (you should be able to make between 10 and 12 muffins depending on their size). Add the remaining chopped strawberries and chocolate chips on top.
  4. Bake the muffins in the oven for between 15 and 20 minutes or until a skewer inserted in the centre comes out clear.
  5. Allow the muffins to cool in the tin or on a wire rack before serving.
Recipe and photo sourced from


Banana Bread with Coconut Flour


1/2 cup coconut flour
3/4 cup wholemeal flour
2 teaspoons baking powder
2-3 tablespoons honey or
3 ripe bananas
1/2 cup unsweetened yoghurt (eg DeWinkle, natural unsweeted)
3 eggs
1/3 cup melted coconut oil or macadamia nut oil

  • 1 extra banana for decoration
  • 1-2 teaspoons cinnamon

1. Preheat oven to 180 degrees Celsius. Grease and line a loaf tin.2.

2. Place all ingredients (except the extra banana) and the cinnamon into your Omniblend, or use a food processor. Mix (use PULSE on your blender) until fully combined.

3. Cut the remaining banana into three thin strips and lay on top of the loaf.  Sprinkle with cinnamon

4. Pour into the lined loaf tin. Bake for 40 -50 minutes or until a skewer comes out clean when inserted into the middle. Turn out onto a cooling rack.


Adapted from recipe by Nicola,

Summery Fat Burning Smoothie

Everyone wants to look and feel their best in the summer time – but it can be difficult to find the right foods to make it happen! Boost your metabolism and help burn fat with this summery green smoothie. But remember everybody’s bodies are different; we can provide you with a personalised plan for weight loss based on your individual body composition make an appointment with one of our natural health practitioners.



  • 2 cups spinach
  • 1/4 cup fresh mint leaves
  • 2 stalks celery (chopped)
  • 1 cup brewed green tea (cooled)
  • 1 large grapefruit (peeled and seeded)
  • 2 cups pineapple chunks (frozen)
  • 1/2 large avocado
  • 1/8 teaspoon ground cayenne pepper (optional)
  1. Place spinach, mint, celery, and green tea into your omniblend
  2. Puree until smooth.
  3. Add remaining ingredients.
  4. Blend again.

Recipe sourced from:

Homemade Frappuccino

Creamy, frozen, frappuccinos are a perfect spring & summer treat! Learn how to make your own Omniblend frozen frappuccinos in any flavour you fancy.




  • 2 cups milk of choice (to make your own almond milk scroll down to see our recipe below!)
  • 1/2 tsp pure vanilla extract
  • 2 tsp regular or decaf instant coffee.
  • 1/16 tsp salt
  • sweetener of choice, (check out our options here!)

Whisk ingredients together. Freeze in shallow containers or an ice cube tray. Once frozen, pop the blocks out. Thaw until just soft enough for your blender to be able to handle it. Blend until desired slushiness is reached. Add extra sweetener if needed, but do not add ice, because it would dilute the flavor. Feel free to add cocoa, cinnamon, berries, chai, banana, or other flavors if you wish.

Recipe and photo sourced from


Strawberry Rose Tart

Fall in love with spring every year? We do too. Celebrate the season with this beautiful non-dairy, no-bake strawberry rose tart.


  • 1 cup almonds
  • 1 cup pistachios
  • 2 dates
  • 1.5 tbsp coconut oil
  • 0.5 tsp cardamom
  • pinch of salt


  • 1 cup strawberries
  • 1.5 cups full fat coconut cream
  • 1/4 cup maple syrup
  • 1 tbsp rose water
  • 1 tbsp corn starch
  • 2 tsp agar agar
  • 1 vanilla pod
  • Optional: Additional strawberry powder


  • a handful of blueberries
  • a handful of dragon fruit balls
  • chocolate hearts
  • edible flowers
  • or any of your favourite fruit or toppings
  1. Blend the almonds and pistachios in a food processor/blender.
  2. Add the rest of the crust ingredients and mix well until you obtain a uniform sticky mixture.
  3. Add the crust dough to a tart tin (8″/20cm) and spread it evenly on the whole surface. If possible chill the mix in the fridge while you prepare the filling as this will help solidify it.
  4. For the dairy-free strawberry and rose filling begin by blending the strawberries until you obtain a puree-like mix.
  5. Heat up the coconut cream in a medium saucepan. Stir well till smooth.
  6. Add the strawberry puree and the rest of the filling ingredients including the corn starch and agar again.
  7. While stirring continuously, bring to a slow boil and cook for a few minutes until the mix thickens.
  8. When the mixture has become thicker remove from the heat and let cool down for 10-15 minutes. Then pour over the crust and leave to cool completely.
  9. Place in the fridge for a couple of hours at least, until filling is fully set.
  10.  Decorate with blueberries, dragon fruit balls and edible flowers or with your own favourite toppings.


Brain Fog Clearing Smoothie

Feeling foggy? Clear the brain fog with this smoothie full of adrenal gland supporting ingredients to help reduce stress, fight the fog and even out your moods. If you think you may be experiencing a hormonal imbalance here are our 5 signs.


  • 1 cup swiss chard

  • 1 cup organic strawberries

  • 1/4 cup fresh italian parsley

  • 2 tbsp hemp seeds

  • 1 tbsp chia seeds

  • 1 tbsp collagen powder

  • 1 tbsp coconut oil

  • 3/4 cup water

  • 1/4 cup full-fat canned coconut milk

  • 1/2 – 1 tsp good quality grey sea salt or pink himalayan salt

Blend until smooth. Drink immediately!

Skin Clearing Smoothie

Adult acne is affecting more and more people today. Acne can often be caused by your hormones being out of whack. And one way to combat this is through diet. (If it’s not your hormones it’s probably your gut)

Try this skin clearing smoothie with mango, turmeric and coriander!


  • 1 packed cup greens of choice
  • ½ cup packed cilantro, washed with woody stems removed (leave the rest of the stems, as they add flavor and nutrients)
  • ½ banana
  • ½ cup frozen mango
  • 2 tablespoons coconut butter
  • 1 scoop collagen powder of choice (I like Vital Proteins, but any grass-fed, pastured version works great)
  • 1 teaspoon powdered ginger
  • 1 teaspoon powdered turmeric
  • Filtered water
Place all ingredients in your Omniblend add a cup or so of water, then blend. Add more water if needed


Blueberry Energy Breakfast Smoothie

The energy you get from coffee is not the long-lasting kind. Often caffeine can pick you up and drop you just as suddenly! Try switching to this blueberry energy boosting breakfast smoothie and feel your energy staying throughout the day!


Blend until smooth! Enjoy!

Hormone Balancing Smoothie

Feeling your hormones going a bit haywire? Try blending up this smoothie which contains hormone regulating ingredients like raspberries, red grapes and goji berries!


  • 30g (about a quarter) small beetroot
  • 30g (about a quarter) avocado, pitted and peeled
  • 20g (1-2 florets) broccoli
  • 1/3 cup frozen or fresh raspberries
  • 10 seedless red grapes
  • 2 tablespoons natural, unsweetened yoghurt
  • 1 tablespoon goji berries
  • 1 teaspoon maca powder
  • 1 teaspoon extra virgin olive oil (or you can use coconut oil)
  • 1/2 teaspoon savoury yeast flakes (nutritional yeast)
  • 1-1/2 cup (12 fl.oz) almond milk (or you can use filtered water or coconut water)
  • Optional: Up to 1 tablespoon runny honey, to sweeten
Blend all ingredients up in your Omniblend. Enjoy!


Homemade Up & Go

Need to get up and go? We have much healthier, homemade version of the supermarket version of this drink.


1 banana
1 Weetbix
150g milk of choice (nut, soy or dairy)
50g unsweetened Greek yoghurt
1/2tsp natural vanilla essence
1tbsp cacao powder
15g honey
150g ice
Blend all ingredients up in your Omniblend. Enjoy!

Homemade Cough Syrup

Need to soothe a sore throat and get rid of mucous? Try making this homemade natural cough syrup.


  • 1 medium Pineapple
  • 1 Lemon
  • 2″ Ginger
  • ½ tsp Turmeric
  • ½ tsp Cayenne pepper
  • ¼ tsp Black pepper
  • pinch of Salt
Peel the pineapple and lemon.
Place all in your Omniblend and blend until desired consistency is reached.
Enjoy straight away and store any remaining in the fridge.


Anti-Constipation Juice for Kids

Suffering with a constipated child or toddler? ?Try making this homemade pear, strawberry, prune and honey juice to help heal your little one’s bellies! (plus older kids may quite like it too!)


  • 1 ripe pear, peeled, cored and roughly chopped
  • 5-6 strawberries, frozen or fresh
  • 1 prune
  • 1-2 tablespoons honey, optional
  • 4 cups water
  1. 1. In a small bowl, place the prune and cover with hot water. Let sit for 10 minutes.
  2. In a blender, add in the pear, strawberries, prune, honey (if using) and 4 cups of water and blend on high for 2-3 minutes.
  3.  You can serve as is, but it might be a little pulpy for some kids. Try straining the juice first.. You can do this by placing a fine mesh colander over a bowl and pouring the juice through the colander, straining any excess pulp before serving. Or you can use a nut bag by placing the nut bag over a bowl, pouring the juice into the nut bag and then while holding the nut bag over the bowl, letting the liquid drip out of the nut bag before serving.

Anti-nausea Strawberry Smoothie

Knowing the best, nutritious foods to eat after a tummy bug or during morning sickness can be a godsend. Here is an anti-nausea strawberry, ginger, Greek yoghurt and banana smoothie that will get your stomach feeling better!


  • 1 medium to large very ripe banana (120 grams without the peel)
  • 7 large strawberries (186 grams), hulled and washed
  • 1/2″ piece of ginger (4 grams), peeled and chopped into 4 chunks
  • 1/2 cup (114 grams) plain or vanilla Greek yogurt (or coconut milk for a dairy-free / vegan / paleo version)
  • 1/4 cup (25 grams) quick oats or rolled oats if you don’t mind some chunks of oats in your smoothie, optional (use gluten-free certified oats if you need this to be GF or omit for paleo / grain-free)
  • 1/2 teaspoon vanilla, optional
  • Milk of choice, if desired

Use an immersion blender, blender or food processor to blend everything together until thoroughly combined. Add milk to thin it out, if desired. My strawberries were very watery and I didn’t need any milk at all. Serve immediately or refrigerate for up to 1 day.


Winter Wake Up Smoothie

This delicious smoothie  is packed full of anti-inflammatory ingredients so if you are having any aches and pains this winter  it’s a winner! Warm up with  ginger and turmeric, vitamin-C packed orange and kiwifruit, and prebiotic yoghurt.


  • 1 banana
  • kiwifruit 1 (or ½ cup mixed frozen berries)
  • orange flesh of 1
  • fresh ginger 2cm piece, peeled, chopped
  • fresh turmeric 2cm piece, peeled, chopped (optional)
  • natural yoghurt ¼ cup
  • milk (cow’s, almond, soy etc) 1 cup
  • a few ice cubes

Place all ingredients in your Omniblend and blend until smooth! Enjoy!

Recipe sourced from

Vegan and Grain-free Cream of Mushroom Soup

This mushroom soup recipe is gluten- free, dairy-free nad suitable for Keto and Paleo diets. Warm up with this creamy mushroom soup (without the cream)


  • 2 cups cauliflower florets
  • 1 2/3 cup unsweetened original almond milk
  • 1 teaspoon onion powder
  • 1/4 teaspoon Himalayan rock salt
  • Freshly ground pepper, to taste
  • 1/2 teaspoon extra-virgin olive oil
  • 1 1/2 cups diced white mushrooms
  • 1/2 yellow onion, diced
  1. Place cauliflower, milk, onion powder, salt and pepper in a small saucepan. Cover and bring to a boil over medium heat. Reduce heat to low and simmer for 7-8 minutes, until cauliflower is softened. Then, puree using your Omniblend.
  2. Meanwhile, add oil, mushrooms and onion to a medium-sized saucepan. Heat over high heat until onions are translucent and beginning to brown, about 8 minutes.
  3. Add pureed cauliflower mixture to sauteed mushrooms. Bring to a boil, cover and simmer for 10 minutes, until thickened.
  4. Serve immediately.

Recipe adapted from

Golden Milk Smoothie Bowl

Golden milk’s colour and health benefits come from the wonder root, turmeric, which is known for decreasing inflammation and joint pain (quite possibly due to it’s effect on the gut bacteria & lining! –more information about this here – Here is a Golden Milk Smoothie Bowl Recipe that you can mix up in your Omniblend! Recipe adapted from


Vegan and paleo friendly

1/2 cup cauliflower (steamed then frozen)

1/2 cup butternut squash (roasted then frozen)

1/2 cup papaya

1/2 banana

1 tsp turmeric, cinnamon

1/2 cup nut milk

1 tbsp chia seeds

1 pinch fresh ginger (optional)

Pulse everything in your Omniblend until it comes to together nicely.
Top with your favourite fruit, nuts and muesli. Enjoy!                                 

Green Goodness Nice Cream

Here’s a some green goodness #nicecream which would work well as a treat for the family, from @memysmoothiesandlife ‘s instagram. It makes us feel like spring is coming! Even better with our protein powder options. (shop here)


Serves 3
1 scoop vanilla protein powder
A splash of coconut milk to get the blender going
3 frozen bananas
1/2 tsp matcha powder
1/2 tsp blue spirulina powder
Place all ingredients in the Omniblend. Puree until completely smooth – about 60 seconds on medium speed. Use the tamper tool to mix the nice cream well. Top it up with whatever you have in the fruit bowl! Enjoy! Would serve 3 as a treat after dinner!

Recipe adapted from @memysmoothiesandlife on Instagram

Green Nourishing Soup

Did you know the Omniblend can make HOT soups. The heating occurs from the friction created by the ingredients being whizzed around at 38,000RPM. Check out our recipe for Green Nourishing Soup


Serves 2
1/2 medium avocado
2 cups lettuce, packed
1 1/2 cups roughly chopped cucumber
1/4 cup parsley
2 celery stalks, roughly chopped
1 spring onion, roughly chopped
1 garlic clove
2 teaspoons lemon juice
1 teaspoon light miso
Salt, to taste
Water until the desired consistency is reached
1/4 cup freshly chopped dill


Process all ingredients except fresh dill in the Omniblend using the 60 second cycle, or until smooth.
Add more hot or cold water, as needed, until the desired consistency is reached.
Add dill and process briefly only to incorporate
For extra creaminess add cream or cashew nut cream. To make it hot: blend on high for about 5 minutes or run 3 x 90sec cycles – or until you see steam coming off the top.  Important: Leave the bung out of the lid!

Recipe adapted from “Deliiciously Raw – Recipes for the Omni Blender”

Vegan Baileys Cream

If you just love drinking Bailey’s Irish Cream you have to try making this healthier and lighter version, all mixed up in your Omniblend!


  • 1/3 cup whiskey (75 milliliters)
  • 1/4 cup coffee (50 milliliters)
  • 1 teaspoon vanilla (optional)
  • 400 milliliters almond milk (make your own! see below for our recipe & grab yourself a nut bag here)
  • 4 tablespoons sweetener of choice (shop our natural sweeteners here)

Combine all ingredients in your Omniblend blender for about 1 or 2 minutes until smooth. Store in the fridge and shake well before using.

Recipe adapted from

Blue Spirulina Smoothie Bowl

We are loving the colours in this smoothie plus the addition of kiwifruit (for all us kiwis of course!) from @sweetly_salted_berry ‘s Instagram.

Ingredients (for two bowls)
4  frozen bananas
1/4 tsp matcha tea
A splash of almond milk (make your own!)
1 tsp blue spirulina
Place all ingredients in the Omniblend. Puree until completely smooth – about 60 seconds on medium speed. Enjoy!

Walnut Apple Bliss Balls

A perfect weekend healthy treat on the run with the family!

In your Omniblend (use the 2L or 1.5L B-jar) put your own combination of



Dried Apples


Hemp Protein (or protein powder of choice, here’s our options)

Use the PULSE function until finely chopped. Roll into balls and refrigerate. Opt: roll in cocoa powder or desiccated coconut.

So easy to make with a super blender! (TIP: CHILL your ingredients first)

Read our operating guide with a how-to for blending dry ingredients here!


Recipe adapted from @carolimunder on Instagram

Doggie Treats!

Here’s a special treat for the furry friends! Doggie treats made in the Omniblend (thanks @omniblendsa for the recipe!)


1 cup rice flour
1/2 cup peanuts
1/2 cup milk

Make rice flour by grinding up uncooked rice (use the PULSE function) in your  Omniblend – the 2 L jug works best because of the narrow base. Add the peanuts and continue to use PULSE until well combined. Scoop out into a bowl and mix in the milk.

Roll out the dough, cut into a cookie shape you like, and bake for 10 minutes at 175C. Done!

Mermaid Smoothie

Who in your life would fall in LOVE with this mermaid smoothie? First make a basic chia pudding and then top with banana nice cream! Recipe inspiration and image sourced from @anna_breakfastideas on Instagram.



2/3 cup chia seeds
2 cups of your choice of milk
1 tsp pure vanilla essence
Optional: 1 tsp – 1 Tbsp sweetener of choice (shop our selection of natural sweeteners here!) 

Put ingredients in a jar, screw the lid on, shake it up and leave to set for a couple of hours.


Blend togetter in your Omniblend 2 frozen bananas, 1/2 tsp blue spirulina and 1/2 tsp green spirulina.

Add the nice cream to the top of the pudding and enjoy!


Mighty Pancakes with Berries

Need a protein breakfast boost this week? Try these mighty pancakes with berry sauce, both mixed to perfection in your Omniblend.



2 egg whites

30g oats

1 scoop protein powder (check out our range!)

Dash of water

Coconut oil for frying


Half of a banana

Handful of berries

Splash of nut milk (make your own in your Omniblend, see below for the recipe!)

Blend the pancakes ingredients up in your Omniblend and fry with coconut oil! Make the berry coulis by blending ingredients and then pour it over the pancakes. Enjoy!

Recipe adapted from @fruitytam on Instagram

Ginger Crunch Bliss Balls

Bring back the taste of mum’s baking with these gingery and oatie protein-filled bliss balls. So easy to mix up in your Omniblend! 


1/2 cup oats

1 cup dates

1/2 cup almonds

1 tablespoon ground ginger

2 tablespoons desiccated coconut

Soak dates in boiling water for 5 mins and then drain off the water. Add all the ingredients into your Omniblend and blend until the mixture comes together. Take table spoon amounts of the mixture and roll them into balls. Store in fridge or freezer and keep on hand for snacks or lunch box additions!

Recipe adapted from @natseats on Instagram

Tomato and Herb Soup

Who doesn’t love a warming, fresh and herby tomato soup. Make this one to ward off any winter illnesses plus put a smile on everyone’s faces! 

Serves 2

1/2 small avocado

2 cups roughly chopped tomatoes

1 cup zucchini, peeled

1 garlic clove

1 onion, roughly chopped

2 tablespoons fresh basil

1 tablespoon fresh oregano

1 tablespoon olive oil

1 1/2 cups bone broth (make your own – recipe here! OR buy our own Belly Broth, now in store! (pick up only)

Process all ingredients except 1 tablespoon of basil in your Omniblend using the 60 second cycle, or until smooth and creamy.

Add the leftover basil and pulse briefly. (You want to keep some of the herbs intact).

Recipe adapted from ‘Deliciously Raw Easy recipes for the Omni Blender’ by Carmella Soleil.

Immunity Smoothie

Beat those winter ills and chills with our Immune Boosting Citrus Smoothie. Plus check out our immunity boosting supplements here.


2 cups mix of oranges and lemons (peeled)

1 large carrot

1 tablespoon organic coconut oil (purchase here!)

2 tablespoons raw honey

1/2″ knob fresh ginger (peeled)

1/4 teaspoon ground turmeric

1/2 cup water or coconut water

1 cup ice

pinch of black pepper

Blend on a 60 second cycle in your Omniblend. Enjoy!

Chocolate Almond Milk

The kids will love this!

Soak 1 cup almonds (or other nuts or a mix of nuts) overnight.

Drain the water off and put in the Omniblend with 4 cups water and a pinch of salt. Blend for 60 seconds, then strain through a sieve and then a nut milk bag. Squeeze out the moisture (save the solids for putting in your bread/muffins).

Refrigerate and use within 3 days (shake before each use). OR freeze in smaller portions.

Variation: add cacoa and a little honey/xylitol and have yourself a chocolate milk!

Pumpkin Seed Pineapple and Coconut Smoothie

Up your intake of essential fatty acids and zinc, which in turn help to boost healthy reproductive functioning especially for males. Make this for the man in your life!


¼ pineapple, peeled, cored and cut into chunks (about 7 ounces / 200 grams)

½ cup freshly squeezed orange juice

2 tablespoons soaked pumpkin seeds

1 slice ginger, peeled

1 teaspoon honey or agave nectar

1 tablespoon fresh lime juice

3 tablespoons low fat coconut milk

A couple of ice cubes

Place all of the ingredients except the turmeric in your Omniblend and blend on high for a 60 second cycle. Pour into a glass, sprinkle with turmeric, and enjoy. For more advice on diet and lifestyle in relation to male infertility read this

(recipe adapted from

Beetroot Hummus

Add this beautiful beetroot hummus to your Christmas nibble platters!


•2 large beetroot

•1 can chickpeas

2 Tbsp tahini

•Juice of 1 lemon

•2 large garlic cloves

•1 tsp ground cumin – can be whole..

•½ teaspoon smoked paprika

•2 tablespoons olive oil

•¼ tsp salt

•Pepper to taste

Peel and cut beetroot into small squares. Add water to a double boiler and then steam beetroot for about 15mins until tender.  While the beetroot are cooking add chickpeas, lemon juice, garlic, tahini, cumin, paprika, olive oil and salt into your Omniblend. Use the Pulse function to blend
Once the beetroot has cooled off a little, add them to your Omniblend and purée all ingredients until the desired texture.

*If you want, you can use sesame seeds instead of tahini and use a bit of the liquid from the canned chickpeas to make the hummus. It’s a bit wetter but it thickens up when standing.

Serve with chopped veges, crackers or crusty bread!

Raw Chocolate Truffles

Perfect to give away as a Christmas gift, or to have as a Christmas treat in the house. Great for those who eat a plant-based, paleo or gluten-free diet. 

12 Medjool dates soaked in hot water to soften if not already soft, drain before using
2/3 cup almond butter
1/2 cup gluten-free flour of choice
3 tablespoons cacao powder
1/4 tablespoon of any superfood powder you like (try maca or matcha)
To roll:
Cacao powder
Add the Medjool dates to the blender and blend until smooth, scraping down the sides of the blender as necessary. Add the flour, almond butter, cacao powder, maca powder (or powder of choice), and sea salt.
Blend until completely combined and smooth, using the tamper to make sure everything is incorporated and scraping down the sides as necessary.
Use a small cookie scoop or a tablespoon to make tablespoon-sized balls. Roll into balls between your hands. Place the cacao powder in separate bowls, and then roll each ball in cacao powder.
Store in an airtight container in the refrigerator for up to a week.
(adapted from


Gotta love those avocados! This guacamole is the perfect accompainment to a bowl of chilli or nachos! 


2 cups coriander

1/4 of a medium white onion

2 tablespoons fresh lemon juice

1 clove garlic, peeled

1 teaspoon salt

2 large (or 3 medium) ripe avocados, pitted and peeled

Place the first 6 ingredients into your Omniblend and blend 1-2 mins  scraping down the sides of the jug a few times, until a smooth paste forms.
Add avocados and pulse 8-9 times, removing lid and scraping down the sides after every 3 pulses. Guacamole should be smooth with several small chunks of avocado.
Serve in a large bowl with corn chips and/or chilli! 

Our Favourite Pumpkin Soup

Make your own hot Pumpkin soup in the Omniblend, plus add some spices to give it a kick. 


4 cups chopped pumpkin
0.5L stock
2 cloves garlic peeled
1/2 tsp cumin seeds
0.5cm piece of turmeric root
Pinch of salt
Ground pepper.

Blend on 60 secs then blend in high (with the bung out of the lid) until hot (about 4 min).
Enjoy and feel good!

Banana Oat Pancakes

Who has a major sweet tooth, but also wants to eat healthy and stay natural? Try making these in your Omniblend this weekend!


2 cups gluten free oat

1 1/4 cups Almond milk (see above post on how to make your own!!)

1 large ripe banana

1/2 teaspoon ground cinnamon

1 heaping tablespoon local honey

1/4 teaspoon sea salt

1 teaspoon pure vanilla extract

1 1/2 teaspoons baking powder

1 large organic egg

coconut oil or butter for cooking

Place all ingredients, except egg and coconut oil in the Omniblend and blend until smooth. Add egg and pulse a few times until egg is fully incorporated.

Heat a griddle or frying pan over medium heat and melt a teaspoon or two of coconut oil. When hot, pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides (about 2-3 minutes per side) and serve hot with maple syrup.

*If batter becomes too thick to pour easily, add a tablespoon or two of almond milk to thin.

Omni Aioli

You can’t go past a tasty, homemade aioli, which is fast becoming a kiwi classic dressing!


2 garlic cloves, crushed

1 teaspoon sea salt or rock salt

2 egg yolks

1 cup extra virgin olive oil

1 tablespoon lemon juice

2 teaspoons wholegrain mustard

1 tablespoon water

Process garlic, salt and egg yolks in the Omniblend until well combined. With motor running, slowly add oil, processing to form a thick mayonnaise. Stir in lemon juice and mustard. Add water if you like!

Serve with fresh veges, or potato or kumara fries!

Apple Pie Smoothie Bowl

Apple pie smoothie bowl, sound good? Try it out!


1 frozen banana, small

1/2 cup vanilla Greek yogurt (or coconut yoghurt)

2/3 cup apple sauce, unsweetened

1/4 cup rolled oats

1 teaspoon cinnamon

1 teaspoon vanilla extract

1/2 cup almond milk, unsweetened

optional: handful of fresh spinach or kale

Place all ingredients in the Omniblend. Puree until completely smooth – about 60 seconds on medium speed.

Serve with any toppings that you like!

Frozen Margarita

Did someone say, FROZEN Margarita? Frozen drinks can be fun in the winter too, ESPECIALLY while the limes are abundant!!!


1 can coconut cream

1/2 cup tequila

1/4 cup triple sec

1/4 cup lime juice

1 lime, zested

2 cups ice

Toasted coconut, for topping, optional

Lime slices, for garnish, optional

Add coconut cream, tequila, triple sec, lime juice, lime zest and ice to the Omniblend. Blend until smooth. Taste and add more tequila if desired.

Can top with toasted coconut and a lime slice if you feel like it!

Quick Lentil Burgers (vegan, makes 12)

Did you know that the Omniblend can make burger patties? Read below vege burger fans!


2 x 400g cans brown lentils)

1 cup brown onion, diced (about 1 medium onion)

½ c quick cooking oats

1 t ground cumin

1 t paprika

½ t salt

1 T olive oil

4 pita pockets

optional: ketchup, mustard, eggless mayo, lemon wedges

In the Omniblend combine lentils, onion, oats, cumin, paprika and salt. Blend using the pulse action and until just a few whole lentils remain.

Form lentil mixture into patties one-quarter cup each in size. Place patties on a plate and refrigerate about 10 minutes to firm up.

Heat olive oil in a large sauté pan. Cook patties until browned, about 5 minutes on each side.

Serve in Pita bread, or in Lettuce cups or your favourite burger buns!

Chocolate Peanut Butter Smoothie Bowl

Just because, here is a fab chocolate peanut butter smoothie bowl recipe!


2 frozen bananas

⅓ cup almond milk

2 tablespoons peanut butter

2 tablespoons cacao powder


1 banana

Chocolate muesli or granola

Peanut butter (to drizzle)

Sliced almonds

Berries of choice

Combine bananas, almond milk, peanut butter and cacao powder in the Omniblend. Puree until completely smooth – about 60 seconds on medium speed – the mixture should be thick. Add a touch more liquid if necessary to get it to blend completely smooth.

Transfer to a bowl and add as much topping as you like. Delish!

Matcha Smoothie

If you are a fan of green tea, you must try this anti-oxident rich matcha smoothie!


1 chopped frozen banana – preferably overripe

1/2 cup milk

1/2 tsp Matcha green tea powder

1/2 tsp vanilla essence

1 tsp cocoa powder – optional

Chopped chocolate or nuts for a garnish

Put all the ingredients together in the Omniblend and whiz up! Sprinkle with garnish of your choice. Enjoy!

Turmeric Smoothie

Are you keen to try the turmeric drink trend? Try this Turmeric smoothie, it will make you feel great, plus it’s so easy!

1 banana
1 cup frozen mango
¾ cup plain yoghurt of your choice
½ – 1 teaspoon turmeric
Add all ingredients into the Omniblend and mix it all up!
Tip: start off with a small amount of Tumeric as the flavour is quite bold (1/2 a teaspoon). You can always add more!

Very Berry Smoothie (serves 4)

Packed full of antioxidants and full of flavour
  • 1 banana (peeled)
  • 1 cup Fresh or frozen blueberries
  • 2 golden kiwifruit, peeled
  • 1 orange, peeled, (cut in half cross-wise to locate and remove seeds)
  • 1 apple
  • 3 Tbsp Super Seed mix (or your own choice of seeds)
  • 1/2 – 3/4 cup water (warm if using frozen berries in winter)

Blues Lettuce Smoothie (serves 5)

Rich in Antioxidants
  • 3 cups lettuce – such as dark oakleaf
  • 2 ripe pears
  • 1 cup fresh or frozen blueberries
  • 1 dark plum (if in season)
  • 2 cups water

Birthday Breakfast Smoothie (serves 6)

Not a hint of green
  • 1 mango (peeled and sliced off stone)
  • 1 banana (peeled)
  • 1/3 fresh pineapple (skin off, core in)
  • pulp of 4 or 5 passionfruit
  • 1/4 cup coconut cream
  • 1 1/2 -2 cups water

Super Carrot Soup

Hmmmm… what a fab winter warmer.
  • 1kg carrots
  • 1-1.5cm of sliced root ginger
  • 1/2 tsp herb or rock salt

Steam in a cup of water until just tender.

Blend for 60 secs with extra boiling water, grated rind of one orange and 1/2 tsp cinnamon OR 1/4 tsp nutmeg.

Add a dash or cream or yoghurt if desired to add creamy texture.

Coconut Ice Cream

Perfect for those hot, sticky days in summer! 

Tools needed:

Omni Blender & Tamper tool


2 cups fresh, raw almond milk – prefrozen in ice cube trays

1 tsp vanilla essence

1/3 cup  honey

2 tbsp coconut oil

Pinch fine ground sea salt

2 1/2 cups of fresh, young coconut meat  (about 2 young coconuts)

1 cup fresh young coconut water

Put all the ingredients in the OmniBlender and blend on 35 sec cycle, tamping constantly through the hole in the lid.

Stop as needed to push frozen chunks down onto the blades, put the lid back on before starting again.

Continue until the texture is consistent (usually you will see four “pillows” form on the top of the mix.

Eat immediately

Fresh Herb Sauce

Makes about 400mL – Make plenty while herbs are in abundance in your garden and freeze in glass jars.

Gather large bunches of the following:

  • Flat-leafed parsley
  • Rocket
  • Rosemary – soft growing ends, remove leaves from stalks
  • Dandelion – handful of young leaves
  • Nasturtium – young leaves and flowers
  • Kawakawa leaves
  • Calendula flowers
  • 2 cloves garlic
  • ½ – 1 teaspoon sea salt, kelp or seaweed (eg karengo)
  • about 350mLs extra virgin olive oil
  • 150mLs flaxseed oil
  • Juice of 2 lemons

Place all the ingredients in a blender or food processor and blitz to a soft loose sauce.

Serve with fresh breads, on hot toast, as a sauce on fish, with eggs, instead of pesto, with pasta or similar, stir into a soup or use as a dip with crudité.

Optional – you can add capers, gherkins, chilli and chopped shallots for extra character.

 Recipe from Sarah La Touche

Persimmon Smoothie

One for Autumn
  • 4-5 persimmons, seeds removed
  • ½ bunch (200g) spinach
  • 2-3 cups water

Roughly chop the persimmons (you can leave the skin on).

Blend all the ingredients well.

Pour quickly as it may thicken on standing.

Makes about 1L

Avocado Chocolate Mousse (Serves 6)

A great way to get an extra fruit or veg for your 5+ a day!
  • 3 medium sized avocados, flesh scooped out
  • ¼ cup Agave syrup or natural Maple syrup
  • 1 tablespoon vanilla extract
  • 1 cup Ceres organic carob powder or organic cocoa powder

Place all the ingredients in a food processor and blend until creamy smooth.

Spoon into goblets or demi-tasse cups and chill in the fridge for about 1 hour.

Serve with a little whipped cream or natural thick yoghurt and pomegranate molasses, or even fresh fruit like berries, orange zest or caramelised mandarin segments.

This mousse will keep in the fridge in a sealed container for 3 days and at least 2 weeks in the freezer.

Carob & Fennel Sweetmeats

These little sweetmeats are a delicious alternative to chocolate or sweet snack. They are nutrient and energy rich, and while they don’t contain sugar, the fennel adds an unusual sweet sensation counterbalanced by the chili (if you choose to use it) as well as aiding digestion. Take the chili out if you don’t want the subtle heat. 

1/4 cup linseed (flaxseed)

1/2 cup sunflower seeds

1/2 cup pumpkin seeds

1/2 cup finely ground desiccated coconut

1-2 tsp fennel seeds

2 – 4 fresh medjool dates, stones removed

Zest of one orange – peel thinly if adding to Omniblend, otherwise finely grated.

1 tblsp soaked goji berries (optional)

2 tblsp carob powder, plus extra for rolling the sweetmeats

1⁄2 tsp chili flakes (optional)

1 tsp salt

2 tblsp organic coconut oil

A little water to mix if necessary

Place all the ingredients in the Omniblend except the coconut oil and water.

PULSE until blended until fine in texture, then add the coconut oil and blend again for about 35 seconds. If the mix doesn’t form a ball, add a tablespoon of water and blend again until it clumps together as dough would.

Spoon out a teaspoonful at a time and roll between your palms to form an even ball, then roll in carob powder, desiccated coconut, poppy or sesame seeds, and store in an airtight container in the fridge.

Recipe – Sarah La Touche (2010)

Summer Sorbet

Another summer favourite!

Freeze – in 3cm chunks – several ripe bananas (see tip below)

Have on hand frozen berries – strawberries, blueberries, raspberries or mixed.

When ready to serve, make it fresh – it takes 30 seconds:

Put 1 cup water or coconut water in your OmniBlender


1.5 cups frozen berries

1.5 cups frozen bananas

1 cup ice

Sweeten to taste – eg about 9 drops of vanilla stevia

Have bung out of the hole in the lid of your OmniBlender, and your tamper tool at the ready.  Set to 30sec cycle and while blending constantly push the frozen items down towards the blades.

If you have trouble, stop the blender, remove the lid and manually push any ice chunks down to the bottom then whizz up again for 5-10 secs.

Ideally your mix will look as if there is a “pillow” of sorbet in each corner of the jug.  Impress your visitors by turning the jug upside-down!

Serve immediately.

Note that the longer you blend for, the more melted the ingredients will become.

TIP: use ripe bananas.  Peel them and break into chunks.  Freeze on baking paper in layers in the freezer, then store in zip-lock bags til you are ready to use them.