Froothie

Froothie Inspiring healthy, happy living. At Froothie, we are all about making clean eating easier so that you have more time and energy to enjoy.

Our mission is simple and clear: Helping people lead a healthier life style whilst promoting our exclusive range Optimum. We share our knowledge and information for healthy living through Workshops, YouTube Videos (https://www.youtube.com/user/FroothieTV), our New Blog, Various Media Outlets and Strategic Partners in Australia and abroad.

09/09/2026

Creamy, vibrant and ready in just 20 minutes—this easy green spaghetti sauce is the kind of weeknight dinner you’ll want on repeat.

Made with kale, cannellini beans, silken tofu, cashews and fresh herbs, this super-green vegan pasta is packed with plant-based protein, iron and fibre while still tasting rich, creamy and seriously satisfying.

The sauce comes together beautifully in the Optimum 9400 Vacuum Blender, creating a smooth, velvety texture that coats every strand of wholegrain pasta.

A big thank you to for sharing this delicious recipe with us ❤️

Ingredients:
For sautéing:
• Olive oil
• ½ medium white onion, diced
• ½ large courgette, chopped
• 3 garlic cloves, minced
• 2 packed cups kale, stems removed

For the green sauce:
• 1 tin cannellini beans, drained and rinsed
• ¼ cup cashews
• 200 g silken tofu
• ¼ cup nutritional yeast
• 1 handful fresh basil
• 1 handful fresh parsley
• 1 tsp miso paste
• 1 tsp Dijon mustard
• ½ tsp smoked paprika
• ½ tsp garlic powder
• Large pinch of salt
• ½ cup reserved pasta water

To serve:
• 160–200 g wholegrain pasta
• Juice of ½ lemon
• 1 tsp lemon zest, optional
• Freshly ground black pepper
• 1 handful rocket per serve
• Chilli flakes, optional
• Drizzle of olive oil, optional

Method:
1. Cook the pasta until al dente, reserving ½ cup of the pasta water before draining.
2. Heat a drizzle of olive oil in a pan. Add the onion and a pinch of salt and cook for around 5 minutes. Add the courgette and cook for another 4 minutes.
3. Stir through the garlic and kale, cover and cook for 2 minutes until softened.
4. Transfer the cooked vegetables to the Optimum 9400 Vacuum Blender. Add the cannellini beans, cashews, silken tofu, nutritional yeast, herbs, miso, Dijon mustard, spices, salt and reserved pasta water.
5. Blend until completely smooth and creamy.
6. Add the sauce to the cooked pasta and heat gently until thickened and beautifully coated.
7. Stir through the lemon juice and optional zest, season with black pepper, then serve with rocket, chilli flakes and a drizzle of olive oil.

💾 SAVE this 20-minute green pasta recipe for your next easy weeknight dinner.

💬 Would you try this super-green pasta sauce? Let us know below! 👇

04/09/2026

Celebrate the Thermocook Birthday with us! �� In this Live, we’re making delicious Caesar Salad Parmesan Cups – easy, impressive and definitely a dish fit for royalty!

02/09/2026

Craving something chocolatey without turning on the oven?
These no-bake chocolate fudge brownies are rich, fudgy and ridiculously easy to make.

Made with dates, nuts, cacao and almond butter, this healthier no-bake brownie recipe comes together beautifully in the Optimum 9400 3rd Gen High-Speed Blender. Its powerful 1500W motor handles dense ingredients like soaked dates and nuts with ease, helping create that smooth, sticky brownie base in seconds.

Perfect for lunchboxes, afternoon snacks, dessert or meal prep — and finished with a layer of dark chocolate for an extra chocolate hit. 😍

Thanks to for sharing this delicious recipe ❤️

Ingredients:
1½ cups pitted dates, soaked
1 cup mixed nuts, such as walnuts and almonds
⅓ cup cacao powder
¼ cup almond butter, or your preferred nut or seed butter

Topping:
150 g dark chocolate

Method:
1. Drain the soaked dates well.
2. Add the dates, nuts, cacao powder and almond butter to the Optimum 9400 3rd Gen High-Speed Blender.
3. Blend until well combined and sticky, stopping to scrape down the sides if needed.
4. Press firmly into a lined small baking tin or container.
5. Melt the dark chocolate and pour evenly over the brownie base.
6. Refrigerate until firm, then slice into squares and enjoy.

Keep refrigerated for the best fudgy texture.

Save this No-Bake Chocolate Fudge Brownie recipe for your next chocolate craving 🍫 and share it with someone who loves an easy no-bake dessert.

Save this one for your next chocolate craving 🍫 Would you keep the dark chocolate topping classic, or finish it with a sprinkle of sea salt?

26/08/2026

Fresh, vibrant and packed with fruit and veggies, this homemade juice combines apple, lemon, beetroot, orange and celery for a refreshing drink that’s perfect for starting your day or adding to your weekly juicing routine. 🧃✨

Made using the Optimum H3000 Essential Cold Press Juicer, the fruit and vegetables are slowly pressed to extract plenty of juice while helping preserve their fresh flavour, vibrant colour and natural nutrients. Its horizontal cold press design is ideal for everyday juicing, delivering smooth, refreshing results with less heat and oxidation than traditional high-speed juicing.

🛒 Ingredients:
• 1 apple
• 1 lemon, peeled
• 1 medium beetroot, peeled and chopped
• 1 orange, peeled
• 2 celery stalks

🥣 Method:
1️⃣ Wash and prepare all ingredients, cutting them into pieces that fit comfortably into the juicer chute.
2️⃣ Feed the apple, lemon, beetroot, orange and celery through the Optimum H3000 Essential Cold Press Juicer.
3️⃣ Stir well, pour into a glass and enjoy fresh.

💡 Tip: Chill your fruit and vegetables before juicing for an extra-refreshing result.

Sweet apple and orange balance beautifully with earthy beetroot, crisp celery and a bright squeeze of lemon. 🍊🌿

📌 Save this Anti-Inflammatory Juice Recipe for your next fresh juice day.

💬 Are you team beetroot juice or celery juice? Tell us below! 👇

19/08/2026

Sticky date caramel, a nutty base and a rich chocolate topping — this Raw Vegan Caramel Slice is an easy no-bake dessert made with simple plant-based ingredients. 🌿

The Optimum Stick Blender with the chopper bowl attachment makes both the base and the smooth date caramel easy to prepare, without needing to pull out a full-size food processor.

It’s a great make-ahead treat for meal prep, afternoon snacks or when you’re craving something sweet.

Recipe credit: .eats_ ❤️

Ingredients
Base:
• ½ cup pitted Medjool dates
• ⅓ cup peanut butter
• ¼ cup almond meal
• 1 scoop (40g) vanilla protein powder

Caramel Layer:
• 1 cup pitted Medjool dates
• ½ cup maple syrup
• ¼ cup peanut butter

Chocolate Topping:
• 150g vegan dark chocolate or dairy-free chocolate
• 1 tbsp coconut oil

Instructions
1️⃣ Make the base: Add the Medjool dates, peanut butter, almond meal and vanilla protein powder to the chopper bowl of the Optimum Stick Blender. Blitz until the mixture is well combined.
2️⃣ Press and chill: Line a container with baking paper, press the base mixture evenly into the bottom and place it in the fridge.
3️⃣ Make the date caramel: Add the Medjool dates, maple syrup and peanut butter to the chopper bowl and blend until thick, smooth and creamy. Spread evenly over the chilled base.
4️⃣ Add the chocolate topping: Melt the chocolate with the coconut oil, then pour it over the caramel layer.
5️⃣ Chill for 4–6 hours, or until set. Slice into squares and enjoy. 🍫

📌 Save this easy Raw Vegan Caramel Slice recipe for your next no-bake dessert.

💬 Are you more into the date caramel layer or the chocolate topping? 👇

12/08/2026

Looking for an easy family dinner for a cosy night in? This Homemade Cottage Pie combines a rich, savoury beef and vegetable filling with creamy mashed potato and a beautifully golden top. 🥔✨

It’s classic comfort food that’s perfect for weeknight dinners, family meals or meal prep — with the Optimum Stick Blender helping make the creamy potato topping quick and simple to prepare.

Big thanks to for sharing this delicious recipe with us ❤️

🛒 Ingredients:
For the filling:
• Olive oil, for cooking
• 100g brown onion, diced
• 500g extra-lean beef mince
• OR 200g textured vegetable protein, prepared with water
• 1 sachet Maggi Cottage Pie Recipe Base
• 400g crushed tomatoes
• 200ml water
• 2 tbsp Massel beef stock powder
• 2 carrots, diced
• 200g mushrooms, sliced
• 1 cup frozen green peas

For the mashed potato topping:
• 6 medium white potatoes, peeled and chopped
• ¾ cup soy milk
• ½ cup shredded cheese
• Salt and pepper, to taste

🥣 Method:
1️⃣ Heat a drizzle of olive oil in a deep pan. Add the onion and cook until softened, then add the beef mince and cook until browned.
2️⃣ Stir in the Cottage Pie Recipe Base, crushed tomatoes, water and beef stock powder. Simmer for 5 minutes.
3️⃣ Add the carrots and mushrooms and simmer for another 15 minutes, or until tender. Stir through the green peas.
4️⃣ Meanwhile, boil the potatoes until soft. Drain, add the soy milk and use the Optimum Stick Blender briefly until smooth, taking care not to overmix. Stir through the cheese and season with salt and pepper.
5️⃣ Spoon the savoury filling into a deep baking dish and spread the creamy mashed potato evenly over the top.
6️⃣ Bake for around 20 minutes, or until the potato topping is beautifully golden. Serve warm and enjoy! 🥧

🌱 Making the meat-free version? Swap the beef mince for prepared textured vegetable protein and use vegetable stock powder instead of beef stock.

📌 Save this Easy Homemade Cottage Pie recipe for your next family dinner.

💬 What’s your ultimate comfort food on a chilly night? Let us know in the comments! 👇

05/08/2026

Skip the snack aisle and prepare a batch of these crunchy oat and nut bars at home! Made with rolled oats, almonds, peanuts, seeds, dried apricots and warming spices, they’re perfect for lunchboxes, meal prep, busy mornings or an afternoon snack.

The Optimum Stick Blender chopper attachment roughly chops the nuts in seconds, making preparation quicker and keeping kitchen mess to a minimum.

Thank you to for sharing this delicious recipe! ❤️

💾 SAVE THIS RECIPE FOR LATER

Ingredients:
• ½ cup almonds
• ½ cup unroasted peanuts
• 1½ cups rolled oats
• ½ cup dried apricots, finely chopped
• ¼ cup pumpkin seeds
• ¼ cup black sesame seeds
• ½ cup honey
• ¼ cup unsweetened tahini
• 1½ tablespoons coconut oil
• 2 tablespoons rosewater
• ½ teaspoon cinnamon
• ⅓ teaspoon cardamom
• ¼ teaspoon salt

Method:
1. Line a 20 × 20 cm baking dish with baking paper. Preheat the oven to 160°C fan-forced or 180°C conventional.
2. Roughly chop the almonds and peanuts using the Optimum Stick Blender chopper attachment.
3. Spread the nuts and oats on a lined tray. Toast for approximately 7 minutes, until lightly golden and fragrant.
4. Add the honey, tahini, coconut oil, rosewater, cinnamon, cardamom and salt to a saucepan. Simmer gently for 2 minutes, stirring until smooth. Cook for another 1–2 minutes for crunchier bars.
5. Combine the toasted oats and nuts with the apricots, pumpkin seeds and sesame seeds. Pour over the warm honey mixture and stir well.
6. Press firmly into the prepared dish and refrigerate for at least 2 hours. Lift out and cut into 16 bars.

Enjoy them as they are or finish with a drizzle of melted chocolate. 🍫

💬 Would you make yours chewy or extra crunchy?

29/07/2026

Creamy, tangy and loaded with bold Mediterranean flavour, this spicy feta dip is perfect for grazing boards, entertaining or a simple weekend snack.

Once the capsicums are roasted, the Optimum 8 Cup Food Processor blends everything into a silky-smooth dip in seconds. Its powerful processing and generous 8-cup capacity make it ideal for preparing smooth dips, sauces and larger batches for sharing.

A big thank you to for sharing this delicious recipe! ❤️

👇 RECIPE BELOW 👇

Ingredients:
• 2 large red capsicums
• 200g Dodoni feta
• 1 small garlic clove, grated
• 1 tablespoon extra virgin olive oil
• 1 tablespoon dried chilli flakes, or adjust to taste
• 1 teaspoon red w**e vinegar
• 2 tablespoons Greek yoghurt

To serve:
• Fresh parsley, finely chopped
• Extra crumbled feta
• Extra virgin olive oil
• Warm pita, crusty bread or crunchy vegetables

Method:
1. Preheat the oven to 180°C fan-forced. Roast the whole capsicums for 45–60 minutes until soft and blistered. Cover for 10–15 minutes, then peel, deseed and roughly chop.
2. Add the roasted capsicums, feta, garlic, olive oil, chilli flakes, vinegar and Greek yoghurt to the Optimum 8 Cup Food Processor. Blend until smooth and creamy.
3. Transfer to a serving bowl and finish with olive oil, parsley and crumbled feta. Serve with warm pita, crusty bread or fresh vegetables.

💾 Save this recipe for your next grazing board or weekend gathering.

💬 What are you dipping first: warm pita or crunchy vegetables? Let us know in the comments! 👇

22/07/2026

No juicer? No problem.

This fresh green juice is made in the Optimum 9200A high-speed blender, then strained for a smooth, refreshing finish. It’s a simple way to turn celery, green apple, citrus, ginger, and spinach into a vibrant homemade juice without needing a separate juicing machine.

Fresh, zesty, and naturally refreshing — perfect for a morning boost, post-workout drink, or an afternoon pick-me-up.

Thanks, , for sharing this recipe ❤️

Ingredients:
Celery
Green apple
Lemon
Fresh ginger
Orange
Spinach
Cold water

Instructions:
1. Chop the celery, green apple, lemon, ginger, orange, and spinach into smaller pieces so they blend more easily.
2. Add all ingredients to the Optimum 9200A high-speed blender.
3. Pour in enough cold water to help everything blend smoothly.
4. Blend until well combined and smooth.
5. Place a sieve over a bowl or jug, then pour the blended mixture through the sieve to remove the pulp.
6. Pour the juice into small glass jars.
7. Enjoy straight away, or keep the jars chilled in the fridge for easy grab-and-go drinks over the next few days.

Tip:
Shake well before drinking if storing in the fridge.

Would you try making green juice in a blender? 👇

15/07/2026

This chia oat pudding is for the mornings when you want breakfast ready — something creamy, filling, and a little more special than the usual.

The oats and chia seeds are blended in the Optimum 9400 Essential until smooth and creamy, then layered with soy skyr, peanut butter caramel, chocolate ganache, and chopped hazelnuts. It sets into a spoonable breakfast with a chocolatey top layer and a little crunch from the hazelnuts — ready in the fridge by morning.

It’s a great make-ahead option if you love chia pudding, blended oats, or a healthy breakfast recipe that feels a bit like dessert.

Thanks, , for sharing this recipe ❤️

Ingredients:

Blended Oats:
50g fine rolled oats
10g chia seeds
20g erythritol
170ml soy milk
1 pinch ground vanilla bean

Creamy Soy Layer:
60g soy skyr
Pinch of sugar-free vanilla sweetener
10g oat milk powder

Peanut Butter Caramel:
30g smooth peanut butter
20ml water
20ml date syrup

Chocolate Ganache:
25g cocoa powder
20g erythritol
50ml chocolate soy milk
20g chopped hazelnuts

Instructions:

1. Add the oats, chia seeds, erythritol, soy milk, and vanilla to the Optimum 9400 Essential. Blend until thick and creamy.
2. Pour into a glass or jar.
3. Mix the soy skyr, vanilla sweetener, and oat milk powder until smooth.
4. Mix the peanut butter, water, and date syrup to make the caramel.
5. Add the soy layer and caramel over the blended oats.
6. Whisk the cocoa powder, erythritol, and chocolate soy milk until smooth, then stir in the chopped hazelnuts.
7. Pour the chocolate ganache on top and refrigerate for at least 2 hours, or overnight.

Save this for a breakfast that feels more like dessert, without needing much effort in the morning.

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