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Ingredients: 75g organic kale 50g organic baby spinach 200g ripe organic pear (Conference variety), cored 150g sweet organic red apple (Gala variety), cored ½ organic lime (juice + zest) 400ml still water 🍃 Topping: 1 organic green kiwi (with skin), sliced 1 tsp organic hemp seeds 📝 Instructions: 1️⃣ Wash all ingredients thoroughly. 2️⃣ Add kale, spinach, pear, apple, lime juice & zest, and still water into a high-speed blender 3️⃣ Blend until smooth and well combined. 4️⃣ Pour into glasses and top with sliced kiwi & hemp seeds.

Ingredients: 1 cup strawberries (fresh or frozen) 🍓 ½ cup raspberries (fresh or frozen) 1 banana (for natural sweetness) 🍌 1 cup almond milk (or any milk of choice) 🥛 1 tbsp honey or maple syrup (optional) 🍯 ½ cup Greek yogurt (for creaminess) ½ cup ice cubes (if using fresh fruit) Instructions: 1️⃣ Add all ingredients to the high-speed blender-starting with the liquid for smooth blending. 2️⃣ Blend on high speed for 30-45 seconds until smooth and creamy. 3️⃣ Pour into a glass, garnish with fresh berries, and enjoy!

My jug has broke twice 😂

Ingredients: - 3-4 Spudlight potatoes, sliced into thin strips - 1 tbsp corn starch - 1 tsp Tuscan seasoning - Salt & pepper - Dried parsley - Grated Parmesan Instructions: 1. Slice the potatoes into thin strips and soak them in an ice bath for 30 minutes to enhance crispiness. 2. Remove from the ice bath and pat dry completely. Add the fries to a bowl and toss with cornstarch, Tuscan seasoning, salt, and pepper for an even coating. 3. Preheat the Air Fryer to 180°C. Place fries in the air fryer basket and cook for 15-20 minutes, shaking halfway through for even crispness. 4. Sprinkle with dried parsley and grated Parmesan before serving. Enjoy crispy, golden Aussie-style air fryer fries!

Ingredients: For the Eggplant: 2 large eggplants, sliced into ½-inch rounds 1 tsp salt (for drawing out moisture) 2 tbsp olive oil 1 tsp black pepper For the Sauce: 2 cups canned tomatoes (or fresh, diced) 2 cloves garlic, minced ½ tsp salt 1 tsp dried oregano 1 tsp dried basil ½ tsp chilli flakes (optional) 1 tbsp olive oil For the Topping: 1 ½ cups shredded mozzarella cheese ½ cup grated Parmesan cheese ½ cup fresh basil, chopped (for garnish)

Ingredients: - 300 ml milk (plant-based or dairy) - 30g protein powder - 10g cacao powder - 3 dates (pitted) - ½ frozen banana Instructions: 1. Add all ingredients to the high-speed blender. 2. Blend until smooth and creamy. 3. Pour into a glass and enjoy before your workout!

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Ingredients: - 1 ripe mango (peeled and diced) or 1 banana - 1 orange (peeled and deseeded) - 1 small piece of ginger (about 1 cm, peeled) - ½ tsp turmeric powder or a small piece of fresh turmeric - 1 pinch black pepper (enhances the effect of turmeric) - 150 ml unsweetened plant-based milk - Optional: 1 tsp maple syrup or agave nectar (for extra sweetness) Instructions: 1️⃣ Place all ingredients in a high-speed blender and blend until smooth and creamy. 2️⃣ Pour the smoothie into a glass and enjoy it immediately to maximize its nutrient benefits. 💡 Tip: Add a spoonful of flaxseeds or chia seeds for extra omega-3 fatty acids and fibre! 🥭🍊✨

For the Ice Cream Base: - 2 frozen bananas - 1 tsp vanilla extract - 40g vanilla protein powder - Splash of milk For the Cookie Dough Balls: - 1 cup oat flour - 2 tbsp maple syrup - 2 tbsp milk - 2 tbsp chocolate chips Instructions: 1️⃣ In a bowl, mix oat flour, maple syrup, and milk until a dough forms. Fold in the chocolate chips. Roll into small bite-sized balls and set aside. 2️⃣ Add frozen bananas, vanilla extract, protein powder, and a splash of milk to the Optimum Stick Blender Set. Blend until smooth and creamy. Add more milk if needed for a softer texture. 3️⃣ Stir the cookie dough balls into the ice cream base. Serve immediately for a soft-serve texture or freeze for 30 minutes for a firmer consistency.

The babies are gorgeous and enthralled by what’s going on 💚🌱🌱💐🇬🇧

Ingredients: - 20 fresh Medjool dates (pitted, approx. 300g) - 3 tbsp coconut oil, divided - ¼ cup roasted natural peanut butter - ¼ cup tahini - 1 tsp vanilla extract - 110g dark chocolate (90% recommended) - Pinch of salt Optional Decoration: - Dried rose petals - Sea salt Instructions: 1. Prepare the caramel mixture - Add 2 tbsp coconut oil, peanut butter, and tahini to the Optimum Thermocook Pro M 3.0. - Cook for 30 seconds at 60°C until smooth and runny. - Add dates, vanilla, and salt, then blend on speed 4 for 1 minute until smooth. 2. Set the caramel - Line a small loaf pan with greased parchment paper. - Transfer the caramel mixture, spread evenly, and freeze for 2 hours. 3. Melt the chocolate - Melt chopped dark chocolate with 1 tbsp coconut oil in a double boiler or microwave until smooth. 4. Cut the caramel - Remove the frozen caramel and cut it into 20 squares. - The caramel is sticky, so use a sharp knife brushed with oil or dipped in hot water for easier cutting. 5. Coat with chocolate - Dip each caramel square into the melted chocolate using a fork, letting the excess drip off. - Place coated squares on parchment paper. 6. Decorate & chill - Drizzle with extra chocolate, sprinkle sea salt, or add dried rose petals for a decorative touch. - Chill for 15 minutes before serving.

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Ingredients: - 400g frozen raspberries (about 2 2/3 cups) - 400g frozen pineapple chunks (about 2 2/3 cups) - ½ fresh lime, juiced - 1 tsp lime zest Instructions: 1. Place all ingredients in a high-powered blender or food processor. Blend until completely smooth, using the tamper to push down ingredients as needed. 2. Transfer the sorbet mixture to a container and freeze for about 1 hour to firm up. Pro Tip: If you freeze it overnight, let the sorbet sit at room temperature for about 10 minutes before scooping. This makes it easier to scoop. Want it sweeter? Add a spoonful of honey or your favourite sweetener!

❤

Ingredients: - 1 cup apple cubes (2x2 cm) - approximately 1 medium or 2 mini apples, boiled - 2/3 cup chopped chocolate Optional Add-Ins: - 1.5 tbsp sweetener - 1 scoop chocolate protein Instructions: 1. Place the boiled apple cubes, chopped chocolate, and any optional ingredients (sweetener and/or chocolate protein) into a stick blender. 2. Blend until the mixture is smooth and well combined. 3. Pour the mixture into a lined mould or dish. 4. Refrigerate overnight to let it set.

Ingredients: - 300 grams of fruit of your choice - 100 grams of spinach - 150 grams of yogurt/curd - Optional: A scoop of protein powder - Water (to reach desired consistency) Instructions: 1. Add the fruit, spinach, yogurt/curd, and protein powder (if using) into a blender. 2. Pour in enough water to achieve your desired smoothie consistency. 3. Blend everything until smooth. 4. Pour the smoothie into a glass and enjoy!

Interesting 😮

magkano

Ingredients: For the Garnish: - ½ cup (15g) parsley, finely chopped - Zest of 1 lemon - 1 garlic clove, minced For the Soup: - 1 tbsp olive oil - 1 medium onion, chopped - 1 celery stick, chopped - 1 carrot, chopped - 4 garlic cloves, minced - 1 tsp ground coriander - 1 tsp ground cumin - Salt and black pepper, to taste - 450g potatoes, cut into chunks - 1 cup (200g) green lentils, rinsed - 4 cups (1L) vegetable stock - 3 cups (90g) spinach - ½ cup parsley, chopped - ½ cup basil, chopped - ¼ cup (60g) tahini - Juice of ½ lemon - 1 tsp soy sauce Instructions: 1. Mix parsley, lemon zest, and garlic for the garnish. Set aside. 2. Heat olive oil in a large pot. Sauté onion, celery, and carrot for 5 minutes. 3. Add garlic, coriander, cumin, salt, and pepper. Cook for 1 minute. 4. Add potatoes, lentils, and vegetable stock. Simmer for 25-30 minutes until tender. 5. Stir in spinach, parsley, and basil. Cook for 2-3 minutes until wilted. 6. Let the soup cool down. Blend half the soup with tahini and soy sauce. Return to the pot and mix well. 7. Serve with garnish and a drizzle of lemon juice.

This looks yummy 😋

Looks good but I couldn't find the full recipe in the captions below the video short.

Ingredients: - 1 frozen banana - 200ml frozen strawberries - 2 dates - 1 tbsp hemp seeds - 1 tsp pink pitaya powder - 300ml oat milk Instructions: 1. Make sure the banana and strawberries are frozen for a creamy texture. Remove the pits from the dates. 2. Add the frozen banana, strawberries, dates, hemp seeds, pink pitaya powder, and oat milk to a high-speed blender. 3. Blend on high until the mixture is creamy and smooth. If needed, add a splash of more oat milk to adjust the consistency. 4. Pour into a glass or bowl and enjoy your vibrant, nutrient-packed smoothie!

He’s so joyful. Well spoken!

I’m interested in buying one

Nop

Ingredients: 400g gnocchi 50g melted butter 100g caster sugar 4 tbsp ground cinnamon 100g melted chocolate (for dipping)

Why strain it? What’s wrong with the pulp!

Ingredients: - 1 can chickpeas (drained & rinsed) - 1/4 tsp baking soda - ½ cup tahini - Juice of ¾ lemon - 1 small garlic clove - 4 tbsp olive oil - ½-1 tsp salt - 2 tbsp iced water Garnishes: - Toasted pine nuts - Fresh parsley - Paprika - Sumac Instructions: 1. Add chickpeas and baking soda to a saucepan. Cover with water, bring to a boil, and cook for 20 minutes until soft. Drain and rinse with cool water. 2. In a food processor, combine lemon juice, garlic, and salt. Let it sit for 5-10 minutes to mellow the garlic flavour. 3. Add tahini to the processor and blend until smooth and creamy. 4. Slowly drizzle in iced water while blending until the mixture turns pale and creamy. Add more water if needed. 5. Gradually add olive oil, then blend in the cooked chickpeas for 2 minutes until smooth. 6. Taste and adjust salt or lemon juice. Blend again to combine. 7. Spoon the hummus into a bowl and garnish with toasted pine nuts, parsley, paprika, sumac, and a drizzle of olive oil.

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👽

Ingredients: - 1 tbsp smooth peanut butter - 1 @thesmoothiebombs peanut butter smoothie bomb - 1 cup milk - 1/2 frozen banana - Ice (optional) Instructions: 1. Add the peanut butter, peanut butter smoothie bomb, milk, and frozen banana to a blender. 2. Blend until smooth. 3. If you want a cooler smoothie, add ice and blend again. 4. Pour into a glass and enjoy!

Ingredients (makes 1-2 bowls of dip): - 400g cooked white beans (drained) - 200g spinach (fresh or thawed if frozen) - 2 small garlic cloves - 4 tbsp tahini - 3 tbsp lemon juice (about half a lemon) - 1 tsp cumin - 0.5 tsp salt - 0.5 tsp pepper - Optional: a bit of the bean cooking water or plain water - Optional: fresh herbs Instructions: 1️⃣ Place all ingredients in a high-speed blender and blend until smooth. 2️⃣ Add a little bean cooking water or regular water if you prefer a creamier texture. 3️⃣ Optionally, add fresh herbs or extra spices (e.g., curry) to taste. 4️⃣ Pair the dip with crackers, and veggie sticks, or spread it on warm, toasted bread.

Ingredients: - About 2 frozen bananas - A little bit of almond milk - 1 serving of wheatgrass powder Instructions: 1. Add the frozen bananas, almond milk, and wheatgrass powder to the hand blender. 2. Blend together until smooth and creamy.

Blending should be better, everything in it 😂

Please don't do this to our foods 😂 call it whatever but not kunafa😅

Crumble (for base + top): - 1 cup granola - 1.5 tbsp butter or ghee Milk Pudding: - 1.5 cups soy milk - 2.5 tbsp cornstarch - Orange zest** - 1.5 tbsp Monk Fruit Brown Sugar replacement - Optional: shredded cheese (e.g., mozzarella) Instructions: 1. Combine a little soy milk with cornstarch to dissolve completely first, before adding the rest of the milk in. Do this step before turning on the heat!! 2. Add the rest of the soy milk to the cornstarch mixture and heat gently, stirring continuously to thicken. 3. Once thickened, add the sugar and continue to stir until fully incorporated. If using cheese, add it here for extra creaminess. 4. **For orange zest: If you don’t have fresh orange zest, you can use dried orange slices to infuse in the milk instead of fresh zest.* 5. Set aside once the pudding has thickened. Optional Rose Syrup: - Golden Malt Syrup - Optional: 1 tsp rose water

Isn't the MagiCook Pro capable of decarboxilating?

Where can I find this juicer?

Where can I get this juicer ?

It's good. It's taste like vanilla ice cream

Blueberry Banana Cocoa Smoothie Ingredients: - 1 ripe banana - 1/2 cup water - 1/2 cup blueberries - 1 tbsp cocoa powder - 1/2 cup plant-based milk (such as almond or oat milk) - 1 handful spinach Instructions: 1. Place the banana, water, blueberries, cocoa powder, plant-based milk, and spinach into a high-speed blender. 2. Blend until smooth and creamy. 3. Pour into a glass and serve immediately. Enjoy this delicious, nutrient-packed smoothie with a boost of greens and cocoa goodness! Perfect for a quick breakfast or an afternoon pick-me-up.

Visit us @www.froothie.com.au/ 👨‍🍳 Froothie TV Live streams: froothie.tv/live 📸 TikTok: www.tiktok.com/@froothie 📘 Facebook Froothie Family Group: facebook.com/groups/froothiefamily

Ingredients: - 150g red lentils (rinsed thoroughly) - 1 small soup vegetable set (e.g., carrot, celery, leek) - 1 small piece of ginger (about 2 cm) - 800 ml water or vegetable broth - 1 tsp curry powder (mild or spicy - ​​your choice!) - Salt & pepper, to taste Instructions: 1. Rinse the lentils and finely chop the vegetables and ginger. 2. Place everything in a pot, add water or broth, and let it simmer for 15-20 minutes. 3. Once the vegetables are tender, let the soup cool to 60°C before transferring it to the high-speed blender. Blend until smooth and creamy. 4. Add curry powder, salt, and pepper to taste. Stir well and serve immediately. For a refreshing twist, add a splash of lemon juice 🍋 just before serving!