I’m a massive fan of home made almond milk. It tastes great and it’s so simple to make with just two ingredients! It wins hands down in any competition against the store bought varieties of almond milk. It contains a greater proportion of almonds to water, it has no nasty additives, preservatives or thickeners, and it contains no seed oils (like canola or sunflower oil) which I like to avoid. Best of all, I get to choose the quality of the almonds I put into my almond milk. Wherever possible, I choose pesticide free Australian raw almonds or organic raw almonds if I’m feeling like spending big.
So how do you make this amazing non-dairy milk at home? Watch my video below to see how you can do it. You do need to be a little prepared by soaking your almonds overnight (or for at least 4 hours) in water, preferably filtered water if you have access to it. Then it’s simply a matter of blending your soaked almonds with your chilled water and then straining the end product to get a creamy, smooth and delicious home made almond milk. Yum!
Home Made Almond Milk
For my home made almond milk you will need:
1 cup of raw almonds soaked overnight in filtered water
750g of chilled filtered water (or room temperature water with a big handful of ice) – you can use up to 1000g of chilled water if you want a thinner consistency of almond milk and want to make the almonds go further
a nut milk bag (or muslin cloth or a clean Chux cloth)
a 1L glass jar to store your almond milk in
a Thermomix or high-speed blender
Blend the soaked almonds and the chilled water in your Thermomix or high-speed blender. If using a Thermomix, blend on speed 10 for 1 minute and 30 seconds.
Strain the almond milk through a nut milk bag and reserve the almond pulp for other recipes.
Pour the almond milk into your glass storage jar and store in the fridge for up to 3 days.
Use your home made almond milk in smoothies, in baked treats, to make hot chocolate, in custard or to use on top of your cereals. I love almond milk in my Turmeric Milk recipe. This is a wonderfully soothing and healing recipe any time of year.
However you use it, check out the video and give this recipe a try!
In true summer style, we’re wearing the bare minimum, positioning ourselves to get as much of the bay breeze as possible and sipping on Mango Coconut Slushies. Perfect.
This Mango Coconut Slushie reminds me of coconut flavoured mango lassi. It has a coconut water and coconut yoghurt base and lots of frozen mango and ice. Flavoured with a hint of fresh mint, this drink is refreshing, naturally sweet and perfect in the heat. I hope you and your family enjoy it as much as we do!
Happy holidays everyone!!!
Mango Coconut Slushie
140g (1 cup) of ice
320g (2 cups) of frozen mango
130g (1/2 cup) of natural coconut yoghurt
750g (3 cups) of unsweetened coconut water, chilled
A few sprigs of fresh mint
Place all of the ingredients into your Thermomix or high speed blender and blend until smooth. If using a Thermomix, blend on speed 9 for 1 minute. Pour into four glasses and enjoy immediately!
It’s been another big day for us serving healthy, wholefood breakfast options to the lovely people who participated in the MAF Walk for Awareness this morning. Vanilla Chia Seed Puddings were on the menu today and before I get to the recipe, I have to say a few words about this event that is bringing people in our community together to talk about mental health and suicide.
It was such a pleasure to be a part of this event this morning. 1,300 people gathered under the Story Bridge to walk 8km around our beautiful city, honouring the memories of all of the loved ones who are no longer with us after taking their own lives. The message is simple. Let’s talk about suicide and mental illness. Let’s break the taboo and encourage people to talk about what’s going on for them. Let’s come together as a community and support each other so we stop losing the ones we care about.
For me, there is a connection between the food that we eat and our mental health. I do believe that in nourishing my body with amazing, healthy, nutritious foods I can also nourish my mind. I want to share this message with more people and in doing so create healthy people, healthy families and healthy communities. I want to inspire everyone to embrace a healthy lifestyle so we can all love food and love life.
Now that you know what I’m working towards, here’s one of my recipes from today. I’d love to know if you try it at home. You can tag me in all of your Instagram posts with @hayley_yummygoodness. Happy cooking!
Vanilla Chia Seed Pudding
2 tablespoons of chia seeds
1/2 cup of organic coconut milk (I love Honest To Goodness coconut milk – it’s 100% coconut milk)
1 tablespoon of pure maple syrup
1/8 teaspoon of organic vanilla powder (also available from Honest to Goodness)
Mix all of the ingredients in a cup. Let the pudding mixture sit for 2 minutes and then stir again. Let it sit for a further 5 minutes and stir one last time. Pop the chia seed pudding mixture into the fridge to set. You will get the best results if you let the Vanilla Chia Seed Pudding set overnight. If you don’t have the time, then let the mixture sit for at least 30 minutes. That will give you enough time for the chia seeds to soak up the coconut milk and soften.
Top with some fresh berries, toasted nuts for crunch and some coconut flakes or shredded coconut.
This is a delicious gluten free, dairy free and sugar free breakfast, snack or dessert. The chia seeds will keep you full and regular!
Strawberries are amazing this time of year. I love their smell and that burst of flavour when I first bite into a big, luscious, red strawberry that has my name written all over it. Strawberries on their own are always fabulous and, of course, because I love my smoothies, my strawberries invariably end up in my Thermomix all blended up.
My Pretty in Pink Smoothie is just that – very pink! It really does remind me of the movie with Molly Ringwald and all of those beautiful shades of pink in her clothes. It has lots of delicious strawberries and other berries in it, plus some added extras to give you an extra dose of antioxidants and yummy goodness to naturally enhance your energy levels. The goji berries and acai powder have really high levels of antioxidants and are two foods that I love to add to my smoothies on a regular basis. I also add organic raw mesquite powder for added calcium and magnesium.
This is a great smoothie if you don’t like bananas because I have used medjool dates to provide the sweetness. If you’re using almond milk and you want to make this smoothie even creamier you could add a quarter of a ripe avocado.
You can add some vegan protein powder if you want to have this as a breakfast smoothie or enjoy it in the afternoon to give you a natural boost.
It’s quick, delicious, nutritious and so good for you. Blend it up!
Pretty in Pink Smoothie
1 cup of strawberries
1 cup of organic frozen mixed berries
¼ cup of goji berries
3 medjool dates, pitted
1 cup of almond milk or coconut milk
½ cup of filtered water
1 tablespoon of mesquite powder
1 tablespoon of freeze dried açai powder
½ teaspoon of organic vanilla powder (or the seeds from one vanilla pod)
One handful of ice
Place all of the ingredients into your blender and blend until smooth. If you wish, you can garnish your Pretty In Pink Smoothie with some extra strawberries and goji berries.
If you have a Thermomix, blend on speed 10 for 1 minute and 30 seconds. Enjoy immediately!
These little beauties are definitely a family favourite. Meet my Zesty Meatballs. This recipe was inspired by a Jamie Oliver spaghetti and meatball recipe my Mum found years ago. He added lemon zest to the mixture and this added an incredible burst of flavour to the meatballs. My little meatballs are gluten free, paleo friendly and full of yummy flavours. You can eat them with some homemade tomato sauce or relish, with vegetables for dinner, or you can add them to Spaghetti Napolitano to create your own spaghetti and meatballs. They’re also a yummy snack all on their own, hot or cold, if you feel like a protein boost.
These days I always make my own meatballs. I like knowing exactly what’s in them. I’m a strong believer that if you use great ingredients and make your food with love and care you will always end up with a tastier dish. These Zesty Meatballs are really quick and easy to whip up and they use ingredients that you’ll probably have in your fridge and pantry every week.
I like to serve these with lots of steamed organic vegetables, either rice or dairy free mashed potato, and a fresh wedge of lemon on the side. It’s a quick and easy meal for the whole family.
Serves 4 – makes 16 small meatballs
500g of beef mince
Zest of one small lemon
2 handfuls of parsley, chopped finely
2 good pinches of Himalayan salt
Cracked black pepper
1/2 teaspoon of garlic powder
1/2 teaspoon of paprika
1 teaspoon of coconut oil or macadamia oil for frying
Juice of half a lemon
Place all of the ingredients into a large mixing bowl and mix well with your hands until well combined.
Shape into 16 small meatballs, rolling them between the palms of your hands.
Heat a large non-stick frying pan on medium-high heat. When the pan is hot, add the oil and coat the frying pan with it. Add the meatballs and sauté them until they are browned all over, turning them regularly. This will take about 10 minutes.
When they are nicely browned, pour over the lemon juice and toss them well. This will make the meatballs nice and shiny. Cook for 2 more minutes, tossing occasionally.
Remove the meatballs from the pan and serve with steamed rice and lots of steamed vegetables.
For all of my Thermomix fellow owners, I cook my white rice and steamed vegetables in the basket for a quick and easy accompaniment to my meatballs. I add half a cup of white rice, dice 4 medium carrots and cut up a small broccoli head. This fits nicely into the basket. I cook all of this on Varoma temperature for 15 minutes on speed 4. This amount of food serves myself, my husband and my two small boys. If you’re feeding a larger family, I would add 1 cup of rice and cook more vegetables in the Varoma basket on top. Happy cooking!
I love coming up with clever ways to recreate some of the drinks I used to enjoy that are now no longer on my menu. Lemonade is something I really loved drinking from time to time. It’s so refreshing when the weather gets hot and the bubbles are just fun. I always felt like a big kid when I drank it. These days, lemonade is definitely a ‘no go zone’ for me. It is full of refined sugar, sweeteners (like Aspartame) and lemon juice concentrate. Just google the ingredients for lemonade if you want to find out what’s in it. My solution is to make my own Homemade Sugar Free Lemonade. This is made from real ingredients with no cane sugar or artificial sweeteners in sight!
My Homemade Sugar Free Lemonade is made using the juice of REAL lemons! No lemon juice concentrate here. I use concentrated liquid stevia to add sweetness to my lemonade because, let’s face it, carbonated water and lemon juice just won’t cut it. Concentrated liquid stevia is made from the leaves of the stevia plant (Stevia Rebaudiana is it’s botanical name). This herb produces a natural sweetener that is super sweet. I have read that concentrated liquid stevia is about 70 times as sweet as refined sugar, so you only need to add the tiniest amount. You can buy stevia in liquid form, you can buy the crushed leaves or it also comes in a concentrated white powder. I prefer the concentrated liquid form because it’s great to use in all types of baking, in making hot or cold desserts, and for sweetening beverages.
This recipe is something that I make when our lemon tree fruits heavily after prolonged periods of rain. My Homemade Sugar Free Lemonade is a fantastic afternoon beverage, sipped slowly out on the balcony with the sun on my legs. It’s not like store bought lemonade. I think it’s better. It has character and you know it’s lemonade because you can see the lemon in it! It’s traditional and homely. Plus, I’m really happy to give this to my kids, so it’s an absolute winner for me.
Homemade Sugar Free Lemonade
Serves 4 to 6 people
1.25 litres of sparkling mineral water
1.5 cups of freshly squeezed organic lemon juice
10 drops of organic concentrated liquid stevia (or to taste)
2 handful of ice cubes
Add all of the ingredients to a large jug. Whisk well to combine. Serve immediately in your favourite glasses.
I thought it’s about time that I tell you about an amazing festival that I was involved with in June called Feed Your Mind. The brain child of my friend and colleague, Angela Taylor, the Feed Your Mind Festival was dedicated to raising awareness about the importance of nourishing your body to nourish your mind. As a lover of good, wholesome and nutritious food, I was delighted when Angela asked me to be involved in helping to organise the event and run a food stall and food demonstration on the day. For me it was a chance to get connected with people in my community and spread the message about how important our food is to our mental health and wellbeing. Exciting stuff!
It was a big day for me and my husband, Chris, and a day of firsts. After much preparation, we erected our very first Yummy Goodness stall, selling healthy treats that were all free from gluten, dairy, sugar and preservatives. No nasties guaranteed! It was also our first time working together and my first time running the show.
We sold an amazing vegan hot chocolate that was very popular in the early morning cold and drizzle. Another best seller was our banana cinnamon smoothie and then there was my Raw Chocolate Nut Slice. We had a number of people come back for seconds! This is definitely a great recipe to try at home if you’re looking for a chocolate substitute.
My other project on the day was running a food demonstration where I showcased three easy food swaps. I wanted to share with people how easy it can be to take some common dishes and transform them into dishes free from gluten, dairy and sugar. I made:
During my food demonstration I had support from a wonderful Thermomix consultant, Katherine Mathers. Katherine assisted me while I was making the dishes and brought in the latest Thermomix model, the TM5, for our attendees to look at. Thanks for your support Katherine! I really enjoyed sharing how quick and easy it is to prepare wholesome and delicious treats in the Thermomix. There is no excuse for buying pre-made treats and snacks from the shops when you have this machine at home!
It was fabulous to meet so many people who were interested in finding out more about healthy eating and ways to nourish their bodies from the outside in. We had much in common. I have felt the impact of good food on my own mental health. When I was really overweight and experiencing the effects of food intolerance, my mood was low and my thinking unclear. Changing the way I ate and putting nourishing foods into my body led to an immediate improvement in my thinking and my way of being. After a few weeks of healthy eating, it was like I had stepped out from behind a dark curtain and rediscovered myself and what my life could be. The impact was so profound. I threw off the cloak of just surviving and put on a ballgown for living. I began to reinvent what my life looked like; all because I started to nourish my body with proper food as nature intended.
A special shout out to some special people… I was thrilled that our MIFQ CEO, Tony Stevenson, provided our work venue at Gilchrist Avenue, Herston, for the event. We set up in the large car park out the front, with food stalls, health practitioners, the Concoctions Kerb Side food truck and coffee cart. My lovely friend, Chantelle, hosted a stall for her business Flourishing Minds Collective, showcasing imaginative play boxes for children that feed their growing minds. We had face painting for the kids provided by the beautiful Danielle and amazing music from The Lazy Hyena. There was such a good vibe.
I also want to say a special thank you to Kim of Kim-Vu Graphic Design who designed my Three Easy Food Swaps handout. As always, I love your work Kim!
As I end this post, I want to say a huge thank you to Angela for asking me to be involved. It was a wonderful project to be a part of and I loved the experience of being connected with so many like minded individuals who all wanted to inspire and empower people to enhance their health and wellbeing.
My plan is to be involved in more Feed Your Mind events in the future, so watch this space.
I love the smell of Paleo Cinnamon Almond Loaf in the morning!
I wanted to create a cinnamon spiced bread that I could use to make paleo French Toast with and this is what I dreamed up. Subtly spiced with a hint of sweetness from raw honey, this loaf is delicious for breakfast spread with coconut butter or a little extra honey. Top it with smashed banana and you have a delicious snack.
My Paleo Cinnamon Almond Loaf is grain free, gluten free, dairy free and cane sugar free, making it a wonderful treat at any time of day. This spiced bread loaf isn’t very sweet, which I like, so if you want a sweeter version you can add your own sweet toppings to it. It is beautiful warm from the oven and equally as good cold. Slice it up into thick slices and enjoy any time of day, at home with a cuppa or on the run when you’re busy out and about.
My favourite way to eat my Paleo Cinnamon Almond Loaf is by using it to make Paleo French Toast. Stay tuned for this amazing recipe. It is so delicious. It’s been a while since I’ve enjoyed French Toast the traditional way, so I love that I’m able to recreate this recipe in a way my body loves. I promise I’ll be posting this one soon. Until then, I hope you enjoy my Paleo Cinnamon Almond Loaf all on its own.
Paleo Cinnamon Almond Loaf
Makes 10 slices
240g or 2 cups of almond meal
3 teaspoons of ground cinnamon
1 teaspoon of ground ginger
1 teaspoon of ground vanilla powder
3/4 teaspoon of bi carbonate soda
35g or 1/4 cup of tapioca flour or arrowroot starch
120g or 1/2 cup of organic coconut cream
3 organic free-range eggs
2 tablespoons of organic raw honey
Pre-heat your oven to 180 degrees Celsius. Line a loaf tin with baking paper.
Add all of the ingredients to your Thermomix bowl and mix on speed 5 for 15 seconds. Scrape down the sides of the bowl with your spatula then mix for a further 15 seconds on speed 5.
Pour the batter into the lined loaf tin and bake in your pre-heated oven for 35 to 40 minutes, until a skewer inserted into the loaf comes out clean.
Leave the loaf in the tin to rest for 10 minutes then remove and place it on a wire rack to cool.
You can serve your Paleo Cinnamon Almond Loaf warm or cold. Cut it up into large slices and serve with coconut butter.
Pre-heat your oven to 180 degrees Celsius. Line a loaf tin with baking paper.
Add the almond meal, ground cinnamon, ground ginger, ground vanilla powder, bi carbonate soda and tapioca flour to a large mixing bowl. Mix until well combined.
Make a well in the centre of the dry mix and add the coconut cream, eggs and honey. Mix with a whisk until you have a smooth batter.
Follow steps 3, 4 and 5 above in the Thermomix Method.
So here’s an amazing way for you to eat chocolate. I love making this recipe. It is simple, tastes delicious and allows me to eat homemade raw dark chocolate in under 3o minutes. Vegan Almond Dark Chocolate. A little piece of this a few times a week really satisfies.
The toasted almonds give this chocolate a bit of wow factor – some crunchy goodness amongst all of that velvety, dark richness. I use pure maple syrup to sweeten my dark chocolate and you can use raw honey if you don’t need a vegan option.
I wasn’t a huge chocolate fan until I discovered how to make my own raw chocolate. Your garden variety milk or dark chocolate gave me headaches or migraines, no doubt owing to the combination of sugar and milk. It just didn’t work for me. I was so excited when I made my first batch of this. I couldn’t believe how simple it was. Now I make double batches of my Vegan Almond Dark Chocolate and store it in the fridge for weeks.
I love to get really inventive with my dark chocolate. The toasted almonds work so well and, in fact, any toasted nuts will work beautifully. Hazelnuts are another favourite of mine. I also love to have a play by adding goji berries and raw cacao nibs. You can start with the basic recipe then add whatever extras you want to create your own taste sensation. Go nuts!
Vegan Almond Dark Chocolate
Makes 1 large bar of chocolate
1 cup of organic raw cacao powder
1 cup of organic extra virgin coconut oil
⅓ cup of organic or pure maple syrup
A pinch of Himalayan salt
½ cup of roasted organic almonds
Place the cacao powder, coconut oil, maple syrup and salt in the Thermomix bowl and mix at 50 degrees Celsius for 2 minutes on speed 2.
Scrape down the sides of the bowl with your spatula and then mix at 50 degrees Celsius for 1 minute on speed 2.
Pour the chocolate mixture into a loaf tin lined with baking paper or alfoil. Sprinkle the chocolate with the roasted almonds, pushing them gently into the liquid chocolate.
Place the chocolate in the freezer for at least 15 minutes to set. Remove it from the freezer and break it into pieces. Store your chocolate in the fridge in a sealed container.
Melt the coconut oil in a small saucepan over low heat until it has become a clear liquid. Remove from the heat immediately.
Add the cacao powder, maple syrup and salt, mixing together with a whisk until the liquid chocolate mixture is well combined and smooth.
Follow steps 3 and 4 in the Thermomix Method above.
This is a powerhouse smoothie! I have been eating so much beetroot lately and, of course, it has now found its way into my smoothies.
Beetroot has such an earthy flavour, it is alkalising, and I recently learned that it is fabulous for your liver. I love eating my beetroot raw because then my body can take full advantage of the wonderful nutrients and enzymes that this delicious root vegetable has to offer.
Over the past few years I have consumed a lot of beetroot juice (check out my Organic Beetroot Juice recipe if you want to give some a try). Apart from beetroot hummus and roasted beetroot salads, this is one of my favourite ways to add more beetroot into my diet. A few weeks ago I was watching one of the awesome videos from Fully Raw Kristina, where she combined raw beetroot, lots of bananas, dates and young coconut water to make a delicious, nutritious and satisfying smoothie. This video gave me inspiration to create my own beetroot smoothie that is packed full of amazing ingredients that your body will love.
This recipe has some added goodies to boost your antioxidant intake for the day. Raw cacao powder, goji berries, organic baby spinach and activated almonds are amazing foods for your body. I particularly love the combination of cacao and beetroot. Raw cacao is such an amazing ingredient and I admit that I eat at least one tablespoon of raw cacao powder every day without fail. It has a really high antioxidant count and is wonderful for boosting mood and making you feel good.
This smoothie makes me feel amazing. It is packed full of incredible raw ingredients that give me so much energy. Plus, it’s such a great way to eat your vegetables! Try it today and give your body an antioxidant and energy boost.
Choc Beetroot Berry Smoothie
300mL of chilled organic raw coconut water or filtered water
1 small organic beetroot, skin removed, cut into chunks*
1 cup of frozen organic mixed berries
1 heaped tablespoon of organic raw cacao powder
1 large handful of organic baby spinach
2 small frozen organic bananas, peeled and cut into chunks
3 medjool dates, seeds removed, cut into quarters
2 tablespoons of goji berries
1 tablespoon of raw mesquite powder
10 activated almonds (or raw almonds soaked overnight)
*If you’re not used to the taste of raw beetroot then you could start out with half a small beetroot.
Place all of the ingredients into your blender or Thermomix. Blend until smooth. If using a Thermomix, blend on speed 10 for 1 minute and 30 seconds.