Home made almond milk

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


  1. 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.
  2. Strain the almond milk through a nut milk bag and reserve the almond pulp for other recipes.
  3. Pour the almond milk into your glass storage jar and store in the fridge for up to 3 days.
Turmeric Milk
You can use this home made almond milk in my Turmeric Milk recipe or in my smoothie recipes.

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!


Mango Coconut Slushie

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

Serves 4


  • 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!


Banana Strawberry Smoothie Bowl

I’m just loving this smoothie bowl combination at the moment. It is so refreshing, cool and really hits the spot on the days when the temperature hits over 30 degrees Celsius! This Banana Strawberry Smoothie Bowl is made with lots of frozen fruit and has a touch of raw cacao powder to give it a beautiful rich colour. I also love to add some raw vegan protein powder to mine so it can sustain me that little bit extra throughout the day.

This smoothie bowl is perfect for breakfast or as a snack. You just put everything into your Thermomix or high speed blender, whiz it up and then serve with your favourite toppings. Super simple and super delicious.

Remember if you try this out, take a picture and tag me on Instagram with @hayley_yummygoodness and use the hashtag #yummygoodness.

I would love to see your creations!

Happy blending.

Banana Strawberry Smoothie Bowl

Serves 4


  • 6 small frozen bananas, cut into chunks
  • 270g or 2 cups of frozen strawberries
  • 2 tablespoons of raw cacao powder
  • 4 tablespoons of protein powder (I use Amazonia Protein Isolate in Natural – you can use pea protein powder or hemp protein powder too)
  • 500g or 2 cups of coconut water
  • 1 handful of baby spinach
  • 2 tablespoons of almond butter
  • 2 tablespoons of chia seeds
  • 2 teaspoons of raw honey or rice malt syrup
  •  Cacao nibs and goji berries to sprinkle on top of the smoothie bowl
Place all of the ingredients into your Thermomix or high speed blender. If using a Thermomix, blend on speed 8 for 1 minute, using the spatula to help mix the ingredients if needed. If using a blender, blend until smooth and creamy.
Pour into four bowls and garnish with some goji berries and cacao nibs. You can also add fresh fruit like chopped banana, strawberries, blueberries or mango. Enjoy immediately!

Pineapple Mint Smoothie

Summer is coming and the weather is starting to heat up now. This calls for icy cold and delicious summer smoothies. This Pineapple Mint Smoothie is so refreshing and it’s packed full of ingredients that will hydrate your body.

I have to give a big shout out to my gorgeous friend Lisa for inspiring this refreshing smoothie combination. I was at her place yesterday where she made a kiwi fruit, mint and cucumber smoothie. This was a huge hit and I felt immediately inspired to come home and start blending up some tasty and fresh ingredients.

Just blend up all of your ingredients and enjoy it straight away! So simple and so delicious. Happy blending.

Pineapple Mint Smoothie

Serves 4


  • 400g of frozen pineapple, cut into chunks
  • 1/2 a small Lebanese cucumber, cut into chunks
  • 160g of ice cubes
  • 2 handfuls of fresh mint leaves
  • 600g of coconut water


Place all of the ingredients into your Thermomix bowl and blend on speed 9 for 1 minute. Serve immediately in your favourite glasses.

If you have a high speed blender, just blend up the ingredients until you have a smooth and foamy smoothie.



Vanilla Chia Seed Pudding

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.

Vanilla Chia Seed Pudding

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

Serves 1


  • 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!

Vanilla Chia Seed Pudding arial

Choc Chia Protein Balls

I love coming up with different bliss ball recipes. It’s fun and it’s always exciting to try the different flavours. I was really happy when I came up with this recipe. These Choc Chia Protein Balls are so sweet and satisfying. They’re very moreish and it’s a general rule of mine to stop at two! These little beauties are packed full of protein and natural goodness from the nuts, seeds and dried fruit. I use organic ingredients when I make these so I know there are no preservatives or additives in my Choc Chia Protein Balls. This is a ‘no nasties’ zone!

Choc Chia Protein Balls photo 3 170915Choc Chia Protein Balls photo 4 170915

These Choc Chia Protein Balls are a fabulous alternative to a chocolate bar in the afternoon. I think they’re HEAPS yummier than any of the commercial bliss balls or fruit and nut bars that are currently on the market. I love making these myself using quality ingredients. It’s definitely quality, not quantity, when it comes to bliss balls. Make them with love and they’ll taste even better.

These bliss balls are something I might make once every few weeks. They are really sweet and quite rich. I find that my kids struggle to eat a full one of these, so maybe start off with a half of one if you’re making them for the little ones.


Choc Chia Protein Balls

Makes 15


  • 12 medjool dates, pitted, at room temperature
  • 80g or 1/2 cup of organic sultanas
  • 80g or 1/2 cup of raw cashews
  • 60g or 1/2 cup of raw pecans
  • 30g or 1/4 cup of pepitas
  • 30g or 1/4 cup of chia seeds
  • 4 tablespoons of vegan protein powder (I use Amazonia raw protein isolate in natural flavour)
  • 3 tablespoons of raw cacao powder
  • 1 tablespoon of coconut oil


Place all of the ingredients into a high speed food processor and process until the mixture resembles large bread crumbs. The natural oils of the nuts will start to come out and help to hold the mixture together. The dates need to be very well broken down. This may take a few minutes in a standard food processor with an S blade inserted.

If using a Thermomix, blend on speed 8 for 45 seconds.

Roll into balls and store in an airtight container in the fridge.

All of the ingredients ready to be processed in my Thermomix.
All of the ingredients ready to be processed in my Thermomix.
The mixture once it has been processed. The balls are ready to roll when the mixture looks like this.
The mixture once it has been processed. The balls are ready to roll when the mixture looks like this.

Pretty in Pink Smoothie

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.

I love my strawberries!
I love my strawberries!

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.

My Pretty In Pink Smoothie just waiting to get in my belly!
My Pretty In Pink Smoothie just waiting to get in my belly!

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

Serves two


  • 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!

The smoothie ingredients
The smoothie ingredients
Raw mesquite powder - I love the one from Loving Earth
Raw mesquite powder – I love the one from Loving Earth
All of the ingredients in my Thermomix ready to be blended up
All of the ingredients in my Thermomix ready to be blended up
The end product. So pretty! I love to drink mine with my glass smoothie straw.
The end product. So pretty! I love to drink mine with my glass smoothie straw.

Homemade Sugar Free Lemonade

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. Simple and delicious.
My Homemade Sugar Free Lemonade. Simple and delicious.

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.

Concentrated liquid stevia
Concentrated liquid stevia

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.

Vegan Almond Dark Chocolate

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.

Camera photos 211214 033

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

Thermomix Method:

  1. 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.
  2. Scrape down the sides of the bowl with your spatula and then mix at 50 degrees Celsius for 1 minute on speed 2.
  3. 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.
  4. 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.

Conventional Method:

  1. Melt the coconut oil in a small saucepan over low heat until it has become a clear liquid. Remove from the heat immediately.
  2. Add the cacao powder, maple syrup and salt, mixing together with a whisk until the liquid chocolate mixture is well combined and smooth.
  3. Follow steps 3 and 4 in the Thermomix Method above.

Choc Beetroot Berry Smoothie

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.

Choc Beetroot Berry Smoothie title

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

Serves 2


  • 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.


  1. 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.
  2. Pour into two glasses and drink immediately.
All of the Choc Beetroot Berry Smoothie ingredients ready to be blended.
All of the Choc Beetroot Berry Smoothie ingredients ready to be blended.
Choc Beetroot Berry Smoothie closeup
Amazing colour!