Froothie

Directions Website

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.

28/10/2026

🔥 A New Era of Cooking Begins! 🌍 Join Kashmira and Rayan LIVE as they take you through 10 years of Thermocook evolution, discover how it has transformed home cooking over the years, and unveil the NEW Thermocook Pro M 3.0 with Air Fryer Functionality! Get ready for a kitchen revolution! 😍👨‍🍳

28/10/2026

This creamy white bean sauce is smooth, savoury and full of flavour from cannellini beans, cashews, nutritional yeast, lemon and spices. Tossed through gnocchi with kale, sun-dried tomatoes and roasted broccolini, it makes a creamy, flavour-packed dinner with plenty of texture. 💚

The Optimum 9400 Vacuum Blender turns the white beans and cashews into a beautifully creamy sauce that coats every piece of gnocchi.

Thanks, , for sharing ❤️

Ingredients:

White Bean Sauce:
- 1 × 400 g tin cannellini beans, drained
- 2 tbsp cashews
- ¼ cup nutritional yeast
- ¾ cup vegetable stock
- 1 tbsp lemon juice
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- Salt and black pepper

Gnocchi:
- 400 g gnocchi
- 150 g broccolini
- 2 cups chopped kale
- ¼ cup sun-dried tomatoes
- Olive oil
- Fresh basil, lemon juice and rocket, to serve

Method:
1. Roast the broccolini at 220°C for about 15 minutes with a little olive oil, salt and pepper.
2. Add all the white bean sauce ingredients to the Optimum 9400 Vacuum Blender and blend until smooth and creamy.
3. Cook the gnocchi according to the packet instructions, reserving a little cooking water.
4. Sauté the kale and sun-dried tomatoes in a little olive oil, then add the gnocchi and white bean sauce.
5. Stir until everything is coated and warmed through, adding a splash of reserved cooking water if needed.
6. Finish with lemon juice, basil and black pepper, then serve with rocket and roasted broccolini.

📌 Save this Creamy High Protein White Bean Sauce recipe for your next easy dinner.

21/10/2026

Chocolate base, creamy coconut topping and a little texture in every bite and this light coconut rough is one of those simple fridge treats that’s hard to stop at one. 🤍

The Optimum 8 Cup Food Processor makes the base quick to prepare, processing the dates, almond meal, coconut and cocoa into a mixture that holds together and is ready to press straight into the tin.

Thanks, , for sharing this recipe ❤️

Ingredients:

Base:
- 1 cup pitted dates
- 1 cup almond meal
- ½ cup desiccated coconut
- ¼ cup cocoa powder
- 2 tbsp coconut oil, melted
- Pinch of sea salt

Topping:
- 250 g coconut butter
- 150 g white chocolate, chopped
- 1 tbsp coconut oil
- Desiccated coconut, for sprinkling

Method:
1. Soak the dates in boiling water for 10 minutes, then drain well. Line a 20 cm square baking tin with baking paper.
2. Add the dates, almond meal, desiccated coconut, cocoa powder, melted coconut oil and sea salt to the Optimum 8 Cup Food Processor. Process until well combined and the mixture holds together.
3. Transfer to the prepared tin and press firmly into an even layer.
4. Add the coconut butter, white chocolate and coconut oil to a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until melted and smooth.
5. Pour the coconut topping over the base, spread evenly and sprinkle with desiccated coconut.
6. Refrigerate for 2–3 hours, or until firm.
7. Slice into 16 squares and enjoy. 🥥🍫

Tip: Store in an airtight container in the fridge to keep the coconut rough firm and fresh.

📌 Save this Coconut Rough recipe for later.

Are you team chocolate and coconut, or would you add something extra on top? 👇

14/10/2026

Easy Lemon Chicken and Potatoes is the kind of family dinner that looks impressive but keeps things simple. Golden chicken, Maryland's, tender potatoes and onion all roast together in a rich lemon and garlic sauce, so every bite is packed with flavour. 🍋❤️

The Optimum 9400 Vacuum Blender brings the lemon, garlic, stock, Dijon mustard, honey and olive oil together into a smooth, punchy lemon sauce that’s ready to pour straight over the chicken and potatoes.

Thanks, , for sharing this delicious recipe ❤️

Ingredients:
Chicken & Potatoes:
- 4 chicken Marylands, skin on
- 800 g potatoes, peeled and cut into wedges
- 1 large brown onion, sliced
- Olive oil
- Dried oregano
- Salt and pepper, to taste
- Fresh parsley, to serve

Lemon Sauce:
- 100 ml extra virgin olive oil
- Zest of 2 lemons, divided
- Juice of 2 lemons
- 3 large garlic cloves
- 2 cups chicken stock or bone broth
- 1 tsp Dijon mustard
- A drizzle of honey
- Salt and pepper, to taste

Method:
1. Preheat the oven to 180°C fan-forced.
2. Add the extra virgin olive oil, lemon juice, half the lemon zest, garlic, chicken stock, Dijon mustard, honey, salt and pepper to the Optimum 9400 Vacuum Blender. Blend until smooth and well combined.
3. Heat a little olive oil in a large ovenproof pan over medium heat. Add the onion and sauté until softened.
4. Add the potatoes and pour over some of the lemon sauce. Season with oregano, salt and pepper, then toss to coat.
5. Place the chicken Marylands on top, skin side up. Drizzle with olive oil and season with oregano, the remaining lemon zest, salt and pepper. Pour the remaining lemon sauce around the chicken.
6. Roast uncovered for around 1 hour, or until the chicken is golden, cooked through and reaches an internal temperature of 75°C, and the potatoes are tender.
7. Finish with fresh parsley and spoon the lemony pan juices over the chicken and potatoes before serving.

📌 Save this Easy Lemon Chicken and Potatoes recipe for your next family dinner.

Would you serve it with a fresh salad or enjoy it just as it is? 👇

13/10/2026

Learn how to use every Thermocook attachment and when to use each one, plus a complete walkthrough of Manual Mode. Whether you’re brand new to Thermocook or want to get more confident with your machine, this session is for you! �

08/10/2026

Join Rayan for our first-ever 3-hour Thermocook Party Food Marathon! � We’re making meatballs, potato bake, beetroot coleslaw with homemade mayo, fresh smoothies and cheesecake, an entire party spread in one epic live! �

07/10/2026

We’re celebrating 10 years of the Thermocook with a classic Aussie favourite — Anzac Caramel Slice. ❤️

This recipe brings together a golden oat and coconut base, homemade condensed milk, silky caramel and a rich chocolate topping. The Optimum Thermocook Pro M 3.0 helps with every stage, from mixing the Anzac base to making the condensed milk and cooking the caramel.

Froothie is celebrating 10 years of the Thermocook this month, and it’s safe to say this appliance has become a staple for keeping scratch cooking simple. 🎉

Thanks, for sharing ❤️

Ingredients

Anzac base:
- 100 g rolled oats
- 80 g desiccated coconut
- 100 g plain flour
- 100 g brown sugar
- 100 g unsalted butter, cubed
- 2 tbsp golden syrup
- 1/2 tsp bicarbonate of soda
- 1 tbsp boiling water

Homemade condensed milk:
- 40 g unsalted butter
- 125 g water
- 180 g raw sugar
- 110 g milk powder
- 1 pinch salt

Caramel:
- 70 g unsalted butter
- 2.5 tbsp golden syrup

Chocolate topping:
- 200 g dark or milk chocolate melts
- 1 tbsp coconut oil or vegetable oil

Method:
1. Preheat the oven to 180°C (160°C fan-forced) and line a 20 x 20 cm tin.
2. Add 100 g butter and 2 tbsp golden syrup to the Thermocook bowl. Cook for 2 minutes, Speed 2, 80°C.
3. Add the bicarbonate of soda dissolved in boiling water, followed by the oats, coconut, flour and brown sugar.
4. Mix for 20 seconds, Speed 3, turn LEFT, no heat.
5. Press the mixture into the lined tin and bake for 10–12 minutes, or until golden.
6. Clean the bowl, then prepare the homemade condensed milk using the built-in Thermocook recipe.
7. Add the remaining butter and golden syrup to the condensed milk and cook for 8 minutes, until thick and smooth.
8. Spread the caramel over the Anzac base.
9. Melt the chocolate with the oil, spread over the caramel and allow to set before slicing.

📌 Save this Anzac Caramel Slice recipe for your next baking day.

💬 If you’ve been part of the Thermocook journey over the past 10 years, what’s your favourite recipe to make in yours?

30/09/2026

Looking for an easy weeknight dinner? � Join us as we make a delicious Minestrone Pasta in the Thermocook – hearty, comforting and perfect for a quick family meal! �

23/09/2026

Rich, chewy and coated in a crisp dark chocolate shell, these Chocolate Hazelnut Bliss Balls are such a satisfying no-bake snack.

Made with roasted hazelnuts, Medjool dates, cacao, coconut and rice cakes, they have a delicious mix of chocolate flavour, crunch and natural sweetness.

We used the Optimum Thermocook Pro M 3.0 to chop, blend and melt the chocolate, keeping most of the prep in one bowl and making clean-up simple.

Inspired by a recipe shared by .vegetarian ❤️

🛒 Ingredients

Base:
• 150 g roasted hazelnuts
• 120 g Medjool dates, pitted
• 5 plain rice cakes
• 25 g raw cacao powder
• 40 g desiccated coconut
• 1 tsp vanilla extract
• Pinch of sea salt
• 1–2 tbsp water, only if needed

Coating:
• 120 g dark chocolate

👩‍🍳 Method:
1. Add the roasted hazelnuts to the Thermocook bowl and pulse for 5 sec / Speed 6. Remove 50 g of the chopped hazelnuts and set aside for the topping.
2. Add the dates, rice cakes, cacao powder, coconut, vanilla and sea salt. Blend for 20 sec / Speed 8.
3. Scrape down the sides and blend again for 15–20 sec / Speed 8, or until the mixture comes together. If needed, add 1 tbsp water at a time.
4. Scoop around 1½ tbsp of mixture per ball and roll into shape. Chill for 20 minutes.
5. Add the dark chocolate to the clean Thermocook bowl and melt for 3 min / 50°C / Speed 2.
6. Dip each chilled bliss ball into the melted chocolate, sprinkle with the reserved hazelnuts and refrigerate until set.

🧊 Storage:
• Fridge: Store in an airtight container for up to 1 week.
• Freezer: Freeze for up to 3 months.

💾 SAVE this recipe for your next snack prep.

💬 Are you keeping these in the fridge or making a freezer batch? Let us know below! 👇

Address

1/24 London Drive
Vermont, VIC

Website

https://www.facebook.com/groups/1702828843285970, http://www.froothieinternational.com/

Alerts

Be the first to know and let us send you an email when Froothie posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.