Homemade Almond Milk

Almond milk is a better alternative to cows milk. Not only is it lower in calories, it is hormone free, sugar free, dairy free (obviously) and lactose free. It is purely made from almonds. I use almond milk in coffee, tea, scrambled eggs, cooking, hot chocolates and often just on its own. If i buy almond milk i’ll always buy unsweetened and find the cleanest ingredients, although this isn’t always possible. The best thing about making your own is you know it is free of any preservatives, additives, artificial sweeteners, thickeners, gums and sugars. I use whole raw almonds for this simple recipe.


Ingredients (makes 1L)

  • 1 cup whole, raw almonds
  • ~6 cups Filtered water
  • Pinch of sea salt

To make sweet almond milk; either soak 2 dates for ~30 minutes and add them in prior to blending the almonds, add 2 tbl spoons of maple syrup or 1 tbl spoon of honey. Add more or less for extra sweetening.


  1. Soak almonds for approximately 10-12 hours in 2 cups of filtered water.
  2. Drain the almonds and rinse. Transfer almonds and a pinch of sea salt to a blender with the remaining 4 cups  of filtered water and blend on high for 2 minutes.
  3. Using a nut milk bag or a thin cloth towel strain the liquid into a bowl, squeezing the milk from the bulk of the pulp. Discard the pulp or use for other purposes such as cooking.
  4. Transfer all the liquid to a air tight jar and keep cool in the fridge. Consume within 4 days.

Vanilla Bite Balls

This simple and easy snack is gluten free, dairy free, sugar free & vegan.

(Makes 22)


  • 1 cup shredded coconut
  • 1/2 cup almond meal
  • 1/2 cup coconut flour
  • 1 scoop Happy Way vanilla vegan protein powder (optional)
  • 1 tbl rice malt syrup
  • 1 tbl tahini
  • 1 tsp vanilla bean
  • 1/2 cup almond milk


  1. Combine all dry ingredients and all wet ingredients in seperate bowls.
  2. Mix together and continue to add almond milk until desired consistency is reached.
  3. Roll into balls

Healthy ‘Fried Chicken’

Chicken pieces crumbed & fried in a healthy way. As always, gluten free, dairy free & refined sugar free.


  • 250g chicken pieces, cut into strips
  • 1 egg, whisked
  • 1 cup of almond meal
  • Pinch of salt
  • Olive oil


  1. Pre-heat the oven to 200 degrees c.
  2. Cut chicken into strips.
  3. Whisk egg in a bowl and place almond meal in a seperate bowl.
  4. Prepare a pan and a baking tray with baking paper or oil.
  5. First dip the chicken in the egg, then roll in almond meal and repeat for all pieces.
  6. Fry the chicken pieces in olive oil and place on the tray in the oven for a further 10-15 minutes or until crispy on the outside and cooked on the inside.

Raw Choc-Caramel Nut Slice

A simple & easy 3-layer chocolate and caramel raw dessert that is gluten free, dairy free, refined sugar free & vegan.

Ingredients (makes 6 small pieces)


  • 5 raw Brazil nuts
  • 1/4 cup raw walnuts
  • 1/4 cup raw almonds
  • 1/4 cup buckwheat seeds
  • 2 dates, soaked
  • 2 tbl coconut oil
  • 1 tsp rice malt syrup
  • Pinch of organic cinnamon


  • 3/4 cup almond milk
  • 1/2 cup raw macadamia nuts
  • 4 dates, soaked
  • 2 tbl coconut flour
  • Pinch of sea salt
  • 1 tsp gelatin (optional for vegans)


  • 1/2 cup raw cacao powder
  • 2 tbl coconut oil
  • 2 tbl hot water
  • 1 tbl maple syrup (or rice malt syrup)


  1. Combine base ingredients and press down into the muffin tin as shown in the image below. Set in the fridge for 30 minutes.

2. Soak the dates for 30minutes while the base is setting. Then combine the filling ingredients until a thick creamy consistency. Pour on top of base evenly and set in the fridge for a further hour.

3. Combine all the top ingredients until smooth consistency is reached and poor this on top of the filling. I added cacao nibs and a sprinkle of sea salt on top, but this is optional. Set in the fridge for a further hour or until chocolate topping has set.

Sweet & Caramelised Roast Pumpkin

Roast pumpkin with a drizzle of oil, rice malt syrup (or honey) and cinnamon. I use rice malt syrup instead of honey to avoid the sugar spike as honey is a very high GI food. I tend to leave the skin on when cooking my vegetables to increase my fibre intake and maximise the nutrient intake, but this is completely optional.



  • 2 cups diced pumpkin (skin is optional)
  • 1 1/2 tbl olive oil
  • 1 tbl rice malt (or honey)
  • 1 tsp ground cinnamon


  1. Preheat the oven to 180 degrees c.
  2. Dice the pumpkin and add to a large bowl
  3. Add the oil, rice malt (or honey) and cinnamon into a bowl and massage over pumpkin until all the surfaces are covered
  4. Evenly spread the pumpkin onto a tray and bake for around 30-40 minutes
  5. Remove from the oven when they show a golden brown colour

Simple, Healthy Bolognaise Sauce

Easy to eat with just some lettuce, cucumber and broccoli in a salad, or either with zucchini pasta or regular pasta, what ever you enjoy.


  • 2 tbl olive oil
  • 1 large red onion, diced
  • 2 cloves of garlic, minced
  • 500g beef mince (preferably grass fed)
  • 1 can (400g) crushed Italian tomatoes (organic if possible)
  • 2 tbl tomato paste
  • 1 carrot, diced
  • 1/2 red capsicum, diced
  • 3/4 cup water
  • 1 chicken stock cube
  • 1 tsp nutmeg
  • 2 tbl mixed herbs
  • 1 medium red chilli
  • 2 sprigs of fresh rosemary
  • Pinch of salt & pepper


  1. Fry onion and garlic in olive oil for 2 minutes, then add the mince until brown.
  2. Simply add in the rest of the ingredients and let the sauce simmer on low heat for approximately 15 minutes, covered. Stir occasionally.
  3. Remove the lid and simmer for a further 10 minutes uncovered or until sauce is at the desired thickness.
  4. Serve with zucchini pasta, mixed lettuce and salad or cooked regular pasta.

Raw Gooey Caramel Slice



  • 1 cup desiccated coconut
  • 3/4 cup LSA mix (ground linseed, almond and pumpkin seed)
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/2 cup coconut oil
  • 1 tbl rice malt syrup
  • 1/4 cup almond spread


  • 1/4 cup macadamia nuts
  • 1/2 cup Almond milk
  • 1/4 cup soaked dates
  • 1 tbl 100% maple syrup
  • Pinch of salt


  • 1/4 cup coconut oil, slightly melted
  • 2 tbl 100% maple syrup
  • 3 heaped tbl pure cacao


  1. Combine base ingredients in a food processor and set into a 20cm x 20cm tray. Place in the fridge for 1 hour.
  2. Prepare filling ingredients in a food processor until thick consistency and layer on top of base, set in the fridge for a further 2 hours.
  3. Lastly melt the coconut oil on the stove over low heat and slowly stir in all the other ingredients. When combined, pour on top of the filling and set in the fridge for an hour. Enjoy.

Raw Coconut & Almond Bliss Balls

Loads of nuts and seeds which provide loads of fibre and shredded coconut & coconut oil for healthy fats which means it is a very filling, but healthy treat.


  • 1 cup desiccated coconut
  • 1/2 cup shredded coconut
  • 3/4 cup LSA mix (ground linseed, almond and pumpkin seed)
  • 3 tbl chia seeds
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/2 cup coconut oil
  • 1 tbl rice malt syrup
  • 1/4 cup almond spread


  1. Combine all dry ingredients into a bowl.
  2. Melt the coconut oil in a saucepan over low heat, add the almond spread, rice malt syrup and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and combine. Mix and roll into balls using your hands.

Vegan Lentil Patties

In this recipe I used some left over red kidney beans and lentils with loads of different spices.


  • 200g (1/2 can) red kidney beans, cooked
  • 400g lentils, cooked
  • 1 1/2 tsp garlic, crushed
  • 1 small red onion, diced
  • 1 tsp nutmeg
  • 1 tsp cumin
  • 1 tsp chilli powder
  • 1/2 tsp tumeric
  • 2 tbl olive oil
  • 2 tbl buckwheat flour (any other flour would be fine)
  • 1 tbl tamari


  1. Place both beans into a bowl and mash.
  2. Add in the rest of the ingredients and combine the mixture using your hands.
  3. Roll into even sized patties (should make about 7-8).
  4. Pan-fry using olive oil and serve with your choice of greens & some hummus.

Vegan Banana Pancakes

Clean vegan pancake recipe!? I admit, it is harder to keep the mixture together & make it rise without the addition of eggs but still easily done.

I used buckwheat flower and a banana as the base, I then added cinnamon, coconut sugar and one date to sweeten the mixture up while adding almond milk to combine the ingredients. Don’t forget to add a dash of baking powder so they rise.

I topped mine with coconut yogurt, cacao nibs, buckwheats, shredded coconut and a drizzle of maple syrup on top- it adds a lot of texture and is so delicious. I try to add cacao nibs to anything sweet as they taste like chocolate chips and are a great source of magnesium which assists with muscle repair and sleep quality.


  • 1 small banana
  • 1/4 cup buckwheat flour
  • 2 tbl almond or coconut milk
  • 1 tsp cinnamon
  • 1 tsp coconut sugar
  • 1 date, soaked
  • 1/2 tsp vanilla essence


  • Coconut yogurt
  • Cacao nibs
  • Buckwheats
  • Shredded coconut


  1. Add all ingredients into one container and briefly blend until the consistency slightly thick (I use my ninja bullet).
  2. Fry one at a time with the lid on in coconut oil.
  3. Layer on the toppings & enjoy!