Almond Milk

This is a very basic Almond Milk recipe, why buy something pasteurised when you can make it fresh yourself! if you do not like almonds or do not have any in your pantry you can use any nut you wish, keep in mind macadamia nuts do not need to be soaked ~ but can be if you want to. Enjoy this milk straight out of the fridge, or use it in cooking/uncooking recipes, I enjoyed this milk with cookies! Remember to use organic, fair-trade/local ingredients where possible!

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Soak 1 cup of raw almonds in 1 cup of water over overnight – or to 24 hours in the fridge, if you live in a cool climate leaving the nuts at room temperature is fine (Such as in Melbourne in winter), as I am living in Cairns at the moment I’m sure the nuts would go yucky if I didn’t keep them in the fridge while soaking!

Drain and rinse the almonds, then put them into a high-speed blender with 1 litre of water (Use less if you want more of a creamy flavour rich almond milk)
2 pitted medjool dates (feel free to add more if you want a sweeter milk, or remove all together)
pinch or two of murray river salt

Once all ingredients are well combined and you don’t see any big chunks of almonds remaining! use a nut-milk bag, (or clean tea towel) to separate the liquid from the solids, I keep the almond meal and use it in other recipes, you can dehydrate it, freeze it or keep in the fridge for a day or two ~ it is perfect to use in bliss balls, in a cake (like almond meal), I’ve added some into a tofu scramble, and I have used it in making dairy-free cheese sauce. Do as you want, but it is too good to waste! The milk should be enjoyed within 3 days.

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Raw Curry

This is a fairly simple to make and delicious raw curry, I’m not sure which cuisine was the inspiration, it is an Asian fusion – but those I made it for say it tastes like a laksa =) The recipe serves about 5 people, depending on how hungry you all are of course! Remember to use organic, fair-trade/local ingredients where possible!

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Firstly we make the raw coconut milk, you will need the 2 cups of coconut flesh from 2 semi mature coconuts, I drink the coconut water and then use the flesh to make home-made coconut milk, it tastes incredible, so much more flavourful than caned coconut milk! I drink it straight as it is from the fridge its just awesome chilled with a few ice cubes! With the left over coconut flesh you could dehydrate it and make desiccated coconut out of it, pop it into a smoothie or what ever you like, just don’t waste it!

Blend 2 cups of coconut flesh with 2.5 cups of water, using a nut-milk bag strain out the liquid into a high-speed blender jug.

Next add the following ingredients to the jug:

2 cups packed of fresh tomatoes
2 teaspoons coriander root
1 chili (as mild or spicy as you like)
1 teaspoon fresh ginger
1 teaspoon cumin seeds
1 teaspoon of fresh lemon grass
½ teaspoon of salt
¼ teaspoon of fresh turmeric
¼ teaspoon of coriander seeds
¼ teaspoon of cracked pepper
Dash or 2 of nutmeg powder (about 1/4 teaspoon)
Once all the ingredients are well blended use your nut-milk bag and strain the liquid into a serving jug, and pop it in the fridge if you would like your curry a little chilled.

In a large bowl mix the following ingredients:

3 cups of spiralized raw pumpkin (peel off the skin and chop into large cubes that will make it easy to spiralize)
3 cups of spiralize raw zucchini or yellow squash
2 cups of chopped green leaves, I used kangkong and aibika
1 cup of fresh corn kernels
½ cup of chopped bean (I used snake beans, though I’m sure snow peas would be tasty)
¼ sliced shallots

To serve: Put the mixed vegetables into serving bowls, pour the liquid equally overtop, sprinkle with fresh coriander leaves, Vietnamese mint, basil, sliced shallots, finely chopped chili, a wedge of lemon and/or lime and a sprinkle of cracked pepper.
Enjoy!!!!! ❤

If you make any of my recipes and share a photo on Instagram, Facebook, Tumblr etc, please #magicmilkbarrecipe so I can see them!
Thank you =)
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Chocolate Nut Milk

Mmmmmm this chocolate brazil nut milk is quick and easy to make & of course delicious ❤
Remember to use Organic, Fair-trade, Local ingredients were possible =)

34 Chocolate Brazil Nut Milk

Blend 1 L of water with the following ingredients until smooth and creamy:
½ cup of brazil nuts (or another nut of your choice, if you want to use almonds or cashews it is best to soak them over night in water and rinse before using)
¼ cup of dried mulberries
¼ cup of raw cacao powder
4 medjool dates

Using a nut milk-bag or tea-towel stain the fibre from the liquid, save the fibre to make bliss balls or to put the mixture into muffins or a cake etc.

The milk will last about 1 week in the fridge =) Enjoy. xx


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Apricot Almond Milk

This Almond Milk is so smooth and creamy with just the right amount of sweetness!
It’s really easy to make! and will last in the fridge for about 5 days.
Use organic, fair-trade/local ingredients where possible!

28 Apricot Almond Milk

Soak 1 cup of raw almonds in water over night, drain and rinse well, put the almonds into a high-speed blender or food processor with:
6 sulphur-free dried apricots that have been soaked overnight in about 1 cup of water (add the water to the blender)
Add 1 medjool date (add more if you would like a sweeter milk)
3 cups of chilled water (room temperature is fine if you don’t want to drink it straight away like I do)

Blend well, once everything is combined use a nut milk bag, muslin cloth or a clean tea towel to drain the liquid from the almond pulp, save the almond pulp to use as something to make bliss balls with, or a cake base with, I like to use the almond pulp in my banana bread =)

This milk is so refreshing to drink as it is, or you can pour it on your cereal if that is what you eat for breakfast, plus its great to use in smoothies =)
❤ Enjoy, and if you make any of my recipes and share a photo on Instagram, Facebook, Tumblr etc, please #magicmilkbarrecipe so I can see them! Thank you =)


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Potato Cheese

I made this recipe for the pure intention to put in toasties =)
But it works well as a warm cheesy sauce for a cheese fondue or on pizza (try a cheese filled crust!)! Use organic, fair-trade/local ingredients where possible =)

07 Potato Cheese

1 cup of diced peeled potato – Steam until cooked
Then mash it up in a bowl (this equalled about 2/3 of a cup cooked potato for me)
Then mix in the following:
2 tablespoons of coconut oil
½ teaspoon of powered turmeric (this is to make the cheese a nice yellow colour)
Set aside

In a pot over medium heat mix the following:
1.5 cups of soymilk
¾ cup of savoury yeast flakes
½ teaspoon of salt
Optional 1/2 teaspoon of agar agar powder.

Once the mixture is warm add the potato mixture a little bit at a time mixing until there is no lumps
Let the mixture bubble for a minute or two, stirring often, turn off the heat
Then mix 1 tablespoon of corn flour with 2 teaspoons of soymilk until smooth and stir it into the mixture

Let the Potato Cheese set for a little while, once it is no longer boiling hot but is still warm and runny pour the mixture into a lined baking tray, you can use baking paper, or plastic wrap, cover with paper/wrap and put it in the freezer to set overnight.

In the morning take the top layer of paper/wrap off and slice into the size you want, if you don’t want to use all the Potato Cheese at once just pop it back in the freezer in a airtight container, it should last for at least a month in the freezer with no problems, unless you eat it all by then of course!
To make a Potato Cheese Toastie, lightly brush with your favourite vegetable oil on the part of the bread that will touch the grill, this is so it goes nice and golden brown, it is not necessary so skip this part if you want too.

Next put a slice of Potato Cheese onto the side of the bread that is not oiled sprinkle with fresh herbs, I used parsley and shallots and some chilli, you can add in any other vegetables you want, sliced tomato with basil and chilli would be incredible!!! Toast in a toastie grill until golden brown. Mmmmm Mmmm!


If you make any of my recipes and share a photo on Instagram, Facebook, Tumblr etc, please #magicmilkbarrecipe so I can see them! Thank you =)
X Missy


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Lavender Chai

I think this is a perfect drink to warm yourself up with on a cold rainy day! Use organic, fair-trade/local ingredients where possible =)

Lav Chai

In a pot put the following ingredients:

2 cups soy milk
¼ cup coconut cream
1 cinnamon stick
½ of a vanilla bean sliced down the middle
1/8 teaspoon clove powder
1/8 teaspoon nutmeg powder
1/8 teaspoon cardamom powder
2 teaspoons rice malt/sugar or maple syrup
1 teaspoon packed of brown sugar

Over medium heat simmer for about five minutes stirring often then add:

1 black tea bag
4-5 heads of dried lavender
Continue to stir often for another five minutes, then turn of the heat, remove the teabag, put the lid on the pot and let it sit for about 10 minutes before serving, use a sieve to strain out the solid ingredients, serve with more rice malt/sugar/maple syrup if needed.


If you make any of my recipes and share a photo on Instagram, Facebook, Tumblr etc, please #magicmilkbarrecipe so I can see them! Thank you =)

X Missy


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Sweet Spiced Oat-milk

This is a beautiful tasting milk perfect to drink alone, but it pairs well with cookies! It is perfect to use in baking!!


Soak 1/2 cup of Oats in 1 cup of water over-night or if you are strapped for time at least for half an hour.

Put the soaked Oats (including the water they have been soaking in) into a high speed blender:
Add 1 cup of water
2 tablespoons of Brown Sugar
1/2 teaspoon of Cinnamon
1/4 teaspoon of Mixed Spice

Blend until smooth and then using a sieve remove the solid from the liquid, you can put the remains of the oats into a smoothie! So then nothing is wasted!


Also if you make any of my recipes and share a photo on Instagram, Facebook, Tumblr etc, please #magicmilkbarrecipe so I can see them! Thank you =)

x Missy

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