The Taste of OmniBlend Australia Gluten and dairy free recipes especially for use with the OmniBlend V. Full of nutritional information from the team at OmniBlend Australia. We are very passionate about our food at OmniBlend Australia. We enjoy talking to our customers on the phone and offering them delicious suggestions for their new machine. This book is a result of many pleasurable months of kitchen experimentation and we have been continually delighted at the new things the OmniBlend can make. Please use this book for guidance and inspiration. We are sure you will also discover your own recipes using different combinations of nature's abundance: fruits, veggies, oils, herbs and nuts. Put a new twist on old classics (like zucchini pasta with creamy tomato basil sauce) or try something a bit different (like a kale and melon smoothie). If you can think of it, you can make it. And if you invent something really special, please let us know. Have fun!
Made with love, for you, by the OmniBlend Australia team
OmniBlend Australia - Essential Recipes - Version 2 Recipes, images and content cannot be used without permission. Copyright Š 2013 OmniBlend Australia Pty Ltd
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contents OmniBlend Masterclass Living Soups Hot Borsht Cream of Tomato and Basil Soup Corn Chowder Hot Vegetable Soup Cucumber Gazpacho Pea Soup Green Thai Soup Cream of Carrot and Ginger Delicious Drinks Fig and Cinnamon Protein Shake Peanut and Banana Elvis Shake Iced Chai Strawberry Thickshake Whole Lime ‘n’ Lemonade Minty White Tea Pomegranate Mocktail Green Smoothies Kiwi Kiss Marvellous Melon Strawberry Salad Mango Basil Bliss Classic Green Smoothie Push Em Up Parsley OmniBlend to Oven Oat and Coconut Scones Rice Pizza / Pie Crust Dairy Free Pizza
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Greek Spinach Pie (Spanakopita) Carrot Cake Chilli Chocolate Cake The OmniBlend (Non) Diary Rice Milk Cashew Cheese Sunflower and Pumpkin Seed Herb Cheese Almond Milk / Cashew Milk Coconut Yogurt Almond Butter The Ice Creamery Vanilla Choc Chip Berry Rose Chia Sherbet Orange and Pineapple Colada Creme Healthy Treats & Sweet Things Mango, Vanilla Bean Cream & Granola Raw Cacao, Choc Chip Cookies Sprouted Buckwheat Pancakes Creamy Chia Pudding Sunflower Choc Swirl Bark Grain Free Banana Pancakes Chocolate Hazelnut Spread Raw Cashew & Raspberry Cheesecake
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OmniBlend Masterclass Coarse Chop (Dry) Useful for soup and salads, coarse onions and cheese For the best results chop 1 cup of ingredients at a time, cut your veg or cheese into 1 inch pieces, and pulse twice. Then check, you may need to stir and pulse one more time. Fine Chop (Wet) Useful for hashes, fine onions, salads As above but add a cup of water and drain in a sieve after pulsing. This is called a wet chop and the water helps the ingredients to move for an even and fine chop. Don't over blend or you will start to get a puree. Blending Smoothies, icy drinks, dressings, desserts, batters A guideline for blends is to add the softest ingredients first (eg fruit, juicy veg) , then the hard ingredients (eg root veg, ice) and add liquids last. The 35 second program works well for most blends, you can check and run a second time if you want a smoother result. Purees Raw soups, baby food, dips, sauces As for blending - if using vegetables you may need to add water. If you aren't sure how much moisture to add, a guideline ratio is 2 cups veg cut into 1 - 2 inch pieces and 1/4 cup water. Without moisture the food could heat up before its fine enough and the water is the medium
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needed to keep the food moving due to the narrow base of the jug. If you want to do less or more veggies, just adjust the water using the same ratio. When using juicy veg or fruit (eg cucumbers or tomatoes) you will not need any water added as there will be enough released from the veggies themselves. If you prefer not to use water with hard veg you can always add some juicy ones to add the moisture instead. The 35 second program works well for most purees. Hot Soups and Fondues Blend ingredients on high for 4 mins for steaming hot soups or fondues from raw ingredients. Ensure you have plenty of moisture for best results. Juicing A rule of thumb is to use one cup of water to 2 cups veg or fruit and use the 35 second program. .Drink as a whole juice or strain through a nut milk bag for 2 minutes for a fine juice without the fibre. You can squeeze the bag gently to extract all the juice until only dry fibre remains. Note Grinding (Grains, Nuts, Coffee) A good amount to grind is 1 - 2 cups to ensure the blades are covered, but not so much as to cause heating to your grind by over working the blades. To coarsely crush nuts use the pulse button 2 or 3 times and check. If you wish for a flour use the 35 second program. Check the result and blend further for a finer result. Nut Butter Add 1/4 cup oil to 2 cups nuts to make nut butter. Use the tamper and blend on medium until you have the result you desire. Cleaning Blend a drop of detergent with hot water to clean your jug in seconds! Rinse and you are ready to use your jug again.
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Green Smoothies So where do I start with Green Smoothies? The current green smoothie revolution is well founded as people discover the benefits…how does more energy, reduction in sugar cravings, radiant skin and clearer eyes sound? Oh and don’t forget bowel regulation, weight loss, stronger nails and hair, fewer mood swings…it all sounds pretty incredible doesn’t it? Try a green smoothie daily and see for yourself the difference it makes to your health. Here are 5 delicious recipes exclusively created by OmniBlend Australia. Fall in love with Green Smoothies. 5 a day never tasted so good!
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Kiwi Kiss The sour taste of kiwi is just divine with greens! Kiwi has of the highest Vitamin C contents per gram of fruit.
Process Combine all ingredients in the OmniBlend and use the 60 second program - tamping if needed.
Ingredients 2 Peeled Kiwi Fruits 1 Cored Apple 1 Passionfruit 1 Stalk Celery 2 Cups of Spinach, Kale or Silverbeet 1 Cup Water
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Marvellous Melon Process
Ingredients
Combine all ingredients in the OmniBlend and use the 60 second program - tamping if needed.
1 ½ Cup Melon ½ Cup Fresh Mint 2 Cups of Spinach, Kale or Silverbeet 1 Cup Water 1 Drop of Food Grade Lavender Essential Oil (optional)
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OmniBlend To Oven Not everyone is ready or willing to go completely raw food vegan. These recipes are family pleasers for times when you want a warming meal and delicious smells coming from the oven.
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Carrot Cake Sweet and spicy. People taste this and ask me for the recipe without even realising it is grain and dairy free.
Process Grind the cashews and coconut in the OmniBlend on low until medium fine (make sure your blender and ingredients are completely dry). Remove from the blender and set aside. Pulse the carrots in the OmniBlend 2 or 3 times until roughly chopped and set aside.
Ingredients 1 Cup Cashews 1 Cup Desiccated Coconut 3 Eggs 2 Tbsp Coconut Oil 1⁄2 Banana Tsp Vanilla Essence 1 Cup Carrot, 2 inch pieces Handful Of Sultanas 1⁄2 Tsp Baking Powder 1 Tsp Cinnamon 1 Tsp Nutmeg 1 Tsp Coriander Powder 1⁄2 Tsp Cloves
Blend the eggs, oil and banana in the OmniBlend until smooth. Combine everything together in a large bowl until you have a rough dough and place in a silicon baking loaf pan or muffin cups. Bake for 25 mins at 180 deg. Cool on a rack and serve with OmniBlend cashew cream frosting.
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Chilli Chocolate Cake Grain free chocolate chilli cake needs no further introduction…
Process Grind the cashews and coconut in the OmniBlend on Low until medium fine (make sure your blender and ingredients are completely dry). Remove from the blender and set aside. Now blend the eggs, oil, banana, honey and vanilla until smooth, add everything else (except nibs) and blend for 10 seconds on Low.
Ingredients 1 Cup Cashews 1 Cup Desiccated Coconut 3 Eggs 3 Tbsp Coconut Oil ½ Banana Tsp Vanilla Essence ½ Cup Cacao Powder 1 Tsp Chilli Powder ½ Tsp Baking Powder ¼ Cup Cacao Nibs 1 Tbsp Honey
Combine dry and wet ingredients in a large bowl to make a rough dough and place in a silicon baking loaf pan or muffin cups. Bake for 25 mins at 180 deg. Cool on a rack and serve with OmniBlend chocolate cashew cream frosting.
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