Macadamia Milk

What’s so good about these magical macadamia’s that you should swap up your soy, dairy and or almond milk?

Well, the Macadamia nut is native to the East Coast rainforests of North Eastern Australia, which makes it an easy source to purchase if living in Australia, 100 g of macadamia provides 8.6 g or 23% of daily recommended levels of dietary fibre, the nut is a rich source of monounsaturated fat, an excellent source of minerals such as calcium, iron, magnesium, manganese and zinc and selenium.

This macadamia milk is thick, creamy and has as very similar smooth and subtle texture to the almond milk. Great for baking, steamed and frothed to add to your morning coffee.


1 cup of Macadamia

750ml Filtered water

Pinch of pink rock salt


Soak the macadamia nuts for 12 hours, then rinse with cold filtered tap water, blitz up in a blender along with the filtered water and rock salt. PRO TIP: Slowly add water as you blend to achieve our desired consistency – Thick and creamy or light and smooth.

Pour your nut milk through a nut milk bag or fine mesh strainer and press the macadamia meal through a sieve and squeeze out as much liquid as you can with the back of a spoon if press the moisture out through a sieve. This should leave you with 750ml of macadamia milk and around 50g of macadamia meal which you can toast in the oven adding a pinch of rock salt to draw out the moisture, when the macadamia meal looks dry and crispy, store away in an air tight container for up to a month.

Add your sweetness if desired, then bottle up and store your milk in an air tight lid jug, in the fridge, this will last around 4 days.

Animal Protein, Eat, Savoury


What is Shakshuka?

You may know this meal as ‘baked eggs’ in some cafes that will serve this dish up in a traditional cast iron skillet. This middle eastern meal is great at any time of the day as it’s filling, nutritious and it takes merely moments to create as it’s a one and done recipe. The delicious combination of eggs, tomatoes and spices originating from the east make this breakfast banger one to wake up to.

Serves 1


½ red onion

1 yellow red pepper/capsicum

1 red pepper / capsicum

1 garlic clove

½ grated red chilli

3 button mushrooms

½ Avocado

½ cup of chopped sweet potato

2 pasture raised eggs

1 can of chopped tomatoes

Handful of chopped parsley

 2 tsp smoked paprika

1 tsp ground cumin

Pinch of rock salt

Black pepper

½ cup of water


Coconut yoghurt



Cook time: 25-30mins

Set your oven on a fan forced setting at 180c.

In a large mixing bowl place all ingredients EXCEPT your pasture raised eggs and yoghurt.

Mix together the ingredients until it forms a chunky salsa like consistency, stir so all spices have coated the veggies. Grease your skillet pan in a nut or avocado oil (something with a high smoking point, to avoid releasing any dangerous toxins found in highly processed vegetable oils) when this is done you can add your coated veggies into the pan and place in the oven for roughly 25mins, If you would like to leave it longer to fully break down the vegetables you may do so. When you’ve checked your Shakshuka at around 25minutes you can very carefully remove the skillet pan from the oven using appropriate oven gloves, then with a dessert spoon, create 2 small nest like holes in the middle of the dish and crack your happy hen eggs inside. Place the skillet back into the oven for around 5 mins to allow the eggs to cook through, however you like them, runny, soft or hard? 5 minutes will allow then to cook slightly runny.

After 5 minutes, carefully remove the skillet pan from the oven and leave to cool for 5 minutes (a good time to make yourself a coffee) add coconut yoghurt to serve and sprinkle with fresh parsley and a drizzle of quality extra virgin olive oil. 

Drink, Savoury, Sweet

Hazelnut Milk

Got lemons? Make lemonade… Got Nuts? Let’s make nut milk!

You can quite literally make plant-based milk from most wholefoods, perhaps not lemons, but rice, soy beans, seeds, nuts and oats, the list goes on for dairy milk alternatives, how good they taste is for you to decide, I however like to experiment with these alternatives.

So far, I have made coconut milk, hemp, cashew, almond (my absolute favourite) and now HAZELNUT.

Hazelnut milk has an incredibly soft and subtle flavour, however you can enhance it’s earthy nutty flavours this by adding natural hazelnut essence, sweetening your milk with a date or try adding natural cacao to create a drinkable Nutella like drink. Your ratio of water to soaked hazelnuts will determine how creamy the milk consistency is. Here I use 1 cup of hazelnuts to 750ml of filtered water, so the ratio is around 15:1


1 cup of hazelnuts

750ml Filtered water

Pinch of pink rock salt


Soak hazelnuts for 12 hours, then rinse with cold filtered or tap water, blitz up in a blender along with the water and rock salt. PRO TIP: By slowly adding water as you blend you can achieve your desired consistency – thick and creamy or light and smooth.

Pour the milk through a nut milk bag or fine mesh strainer and press the hazelnut meal through the sieve and squeeze out as much liquid as you can. This should leave you with 750ml of Hazelnut milk and around 50g of hazelnut meal which you can toast in the oven adding a pinch of rock salt to draw out the moisture, when the hazelnut meal looks dry and crispy, store away in an air tight container for up to a month.

Add your sweetness if desired, then bottle up and store your milk in an air tight lid jug, in the fridge, this will last around 4 days.

Eat, Sweet

Spiced Pumpkin Pie

Tis the season for heart warming food and in my book anything pumpkin spice with all things nice is a winter winner!

I’ve actually never made a pumpkin pie or actually ever tried it, coming into Australian winter my social media feed has been flooded with fellow foodies creating spiced pumpkin lattes, pancakes, smoothie bowls, pies, cakes the lot, I can’t understand people that don’t love pumpkin spice or chai?! It quite literally warms your soul!

So, after indulging in chai tea, mulled wine and cider this autumn/winter, a pumpkin pie was exactly what I needed and Holy Moley, it was everything I had dreamed of and more. I’m always sceptical of how certain recipes will turn out when creating and making them for the first time but this turned out so well! I would definitely make it again for a winter Christmas in July event for sure!

Gluten free, Paleo, Dairy Free, Refined sugar free



¼ Jap pumpkin

1 brown speckled banana or ½ cup of apple sauce

1 tbsp tapioca flour

2 tsp cinnamon

1 tsp nutmeg

1 tsp ground cloves

1 tsp ground ginger

1 tsp of fresh ginger

1 tsp of ground all spice

2 tbsp full fat organic coconut cream

2 tsp raw (autumn if you can a seasonal) honey

1 tbsp grass fed pork gelatine

Pinch sea salt


X2 ½ cups of LSA meal

X2 eggs

X2 tbsp coconut sugar

2 tsp ground ginger

1 tsp tapioca flour

Extras for topping:

1 tbsp toasted pumpkin seeds

2 tbsp natural coconut yoghurt

Dusting of cinnamon


The base

Starting with your base, add all ingredients into a large mixing bowl and combine until the mixture form a firm round ball of dough – this should not be sticky or dry.

Place dough inside your 23mm pie tin or dish and flatten the dough with the back of a metal spoon to create an even smooth surface.

Once this is done, prick the base with a fork to allow the ‘pastry’ base to breath when its baking I the oven. The oven should be warmed to 170F for 10-15minutes, the pastry should be firm to touch and slightly browned, not burnt and crispy. Set aside to cool when based to perfection.

The Filling

Start by cutting the skin off your jap pumpkin and de seeding, then cut pumpkin flesh into small chunks and add to boiling water with a pinch of salt.

When the pumpkin is soft to prick with a fork, remove your pan from the stove and drain the pumpkin through a fine mesh sieve. Using a spatula, start to stir and scrape the pumpkin mash through the sieve into a bowl so the pumpkin comes through smooth and light – forming a puree consistency.

When all pumpkin has been sieved into a bowl, add all filling ingredients together in the mixing bowl and stir until fully combined.

Transfer your pumpkin mixture into a saucepan and place on a very low heat to warm through to activate the gelatine granules – this allows the gelatine to bloom. Stir and leave to settle for around 5 minutes over a low heat. 

Leave to cool for around 5-10minutes before pouring your deliciously smelling filling over the base. Smooth over and place inside your fridge for up to 4 hours to set, the longer the better. 

When it’s time to delicately carve up this beauty, decorate the top with a dollop of coconut yoghurt, a dusting of cinnamon powder and lastly sprinkle with toasted pumpkin seeds.

I hope you enjoy this as much as I did, its such a pleasure just to look at and eat!

Animal Protein, Eat, Savoury

Zesty Peanut Butter Noodle bowl

Being a little obsessed with Ramen, I’ve really been keen to play around and experiment with varies flavours to create different, nutritious and delicious, healthy ramen bowls – Ramen is said to have originated in China, then taken over to Japan in 1859. So whilst you can find some Thai inspired ramen, I couldn’t bring myself to call this meal ‘Ramen’ as technically speaking, It’s not. However I’ve combined the flavours of Thailand with the qualities of a traditional Japanese ramen bowl and spliced them together to create this wonderful winter Saturday night warmer. 

Spiced with fresh ginger, turmeric, garlic, fish sauce, coconut aminos and beef broth, this bowl is everything you need to warm your body and soul. 

Ingredients: Serves 1

  • 1 tbsp raw peanut butter
  • 1 red chilli
  • Snap peas
  • 1 clove garlic
  • 1/2 spaghetti squash
  • 1 tbsp grated fresh ginger
  • 1 tsp grated fresh turmeric
  • 1 spring onion
  • Sweet potato
  • Red cabbage
  • Shitaki mushrooms
  • 1/2 can coconut milk
  • 1 tsp bone broth concentrate
  • 1 tbsp fish sauce
  • 1 tbsp coconut aminos
  • 1/2 cup boiling water
  • 1/2 tsp raw honey
  • 50g grass fed minced beef
  • 1 tsp Chinese 5 spice
  • Fresh coriander 
  • Juice of 1/2 a green lime 
  • Drizzle of EVOO
  • Salt and pepper

Additional extras:

  • Soft boiled egg to serve
  • Chopped peanuts
  • 1 tsp chilli flakes 
  • Back sesame
  • Additional veggies


This method is very similar to my previous post https://goodnessgreen.blog/2019/05/18/paleo-ramen-bowl/ with some small changes, the preparation is very similar. 

Cooking up the broth is so easy and given how intense you like the flavour, you can let it sit over the day or in this instance I left the broth on the hob for around 90mins – The timing is up to you on this one – however I do recommend, the longer the better to give the flavours time to sit and activate. 

Add the ginger, garlic, juice of 1/2 a lime, honey, fish sauce, coconut aminos, turmeric, salt, pepper,  bone broth concentrate and hot water to a small pan on the lowest heat to allow your broth to simmer lightly. 

Dice some sweet potato leave in the oven to roast for around 20 minutes. The spaghetti squash will need to go in a separate pan, cut in half, cut side down with 1/4 cup of water in the bottom of the pan (this will help steam and soften the noodles away from the hard skin) cook this for around 20 minutes also. When ready, leave to cool for around 10-15 minutes, then take a fork and gently pull the noodles away from the skin and place 1/2 the noodles in a bowl ready to pour your broth over.

20minutes before you are ready to serve and slurp this bowl of goodness; 

In a blender, blitz up 1/2 a can of coconut milk, 1 tbsp of peanut butter and half a red chilli. When smooth and creamy, pour this into your broth and stir. The smell alone should tell you, its going to taste amazing!

Whilst your broth and peanut sauce are simmering softy, start on your fillers – Lightly boil the veggies and snap peas together, blast some heat onto the shitaki mushrooms, spring onion and red cabbage by tossing these for 90s in a non stick pan to soften them up. 

Next the beef mince – This too just needs a quick blast of heat in a non stick pan, take your Chinese five spice and sprinkle it onto the meat and fry in its own fat until cooked to your liking. 

All for one and one for all – Now, you can place all the fillers in at the very end to make your bowl look pretty, or as I did tip everything into the saucepan altogether (accept the meat) leave for 2 minutes allowing the veggies and mushrooms to absorb some of the sauce, then finally pour everything into your noodle bowl, placing the beef mince on top and decorate with fresh coriander, chopped peanuts, chilli flakes, fresh chilli and black sesame, with a dash of EVOO to pull out some more of those intense flavours. 

I Loved this bowl so much and I really loved making it. If you do so happen to take the time to make this goodness bowl, please let me know how you get on 🙂

Eat, Pancakes, Sweet

Lamington Pancakes

A quality Australian tradition the Lamington has been around for centuries, originally the cake consists of sponge cake dipped in chocolate, sprinkled with fine desiccated coconut, It was actually created by accident from a maid-servant to Lord Lamington, The eighth British Governor of Queensland.

Here I have decided to make my own paleo version – It’s gluten free, suitable for vegetarians and delicious to all! I have made this recipe with my standard pancake recipe mix, along with some added extras, with a rich creamy chocolate ganache thats made with 4 quality, natural Ingredients. To make this Lamington inspired stack, follow the recipe below.

Ingredients for pancakes:

X1 cup of Cavassa Flour

x 1/2 cup of almond meal

x 1/2 cup coconut flour

x 1 tsp baking powder

x 2 TBSP fine desiccated coconut

x 1tsp vanilla extract

X1 pasture raised eggs

x1 Ripe banana

x 1/2 cup of fresh almond milk

X1 small fresh or frozen banana or half a large banana 

Pinch of pink rock salt

Ingredients for Chocolate Ganache:

x1 Small orange sweet potato

x1 Large avocado

x2 Heaped TBSP natural cacao powder

x1 -2 tsp Maple syrup


Start by adding ALL pancake ingredients into a food processor, blitz up until smooth and gloopy.

Heat a frying pan with coconut oil on a medium heat and tilt pan so oil spreads evenly around the pan.

Using a ladle or tablespoon scoop and pour the runny mixture into the pan so it forms a small circle in the middle, when you see air bubbles start to rise up through the pancake this is the all go to start flipping! Ensure you have a quality spatular that can easily slide under the pancake so you achieve a successful flip each time. 

Each pancake should require around 2 mins frying time each side. 

The topping – Chocolate Ganache:

Once you’ve got yourself a small stack of pancakes and they’ve cooled from hot to warm, you can start on you’re tasty topping. 

This should take less than 2 mins to make, It’s super fast and easy.

Step 1:

Starting with you small sweet potato, Peel the skin and chop by dicing into small chunks. Boil water in a small saucepan and cook sweet potato through until it’s soft to prick with a knife.

Step 2:

You can make this whole recipe with by mashing ingredients into a mushy texture with a fork or if you have the privilege of owning a food processor, I would highly recommend using this as it will rid of any lumps and bumps in your ganache.

Step 3:

Place your whole avocado, cacao powder, maple syrup, and sweet potato in a bowl or food processor and begin blitzing or mashing to creating this delicious chocolate frosting. When you’re happy with the texture and consistency, you can start to spread this drool worthy chocolate goodness over your pancake stack as you wish – here I have literally covered the stack all over – top and bottom, side to side! I’ts hard not to when you make frosting this good! Lastly, you can decorate with some shaved coconut strands.

Enjoy x

Drink, Sweet

Chai Time

If you Know me well you will know that I absolutely LOVE Chai. The warming chai spices, fresh, creamy almond milk sweetened with natural honey is what I dream of.

Chai originates from India and it’s been around for centuries. It was said that this flavoursome drink was a ‘healing spiced beverage’ to be used in AYURVEDA, a traditional medicine practice in which herbs and spices are used for healing.

Traditional chai consists of CINNAMON, CASSIA, CARDAMON, CLOVES, GINGER and PEPPERCORNS. Nowadays, chai can take on many varieties and contain a heap of varies natural ingredients.

I buy my chai dried from a local wholefood’s and it’s made and sourced in India. You can definitely spend a lot of money on quality authentic chai, given its purity and origin, but I can assure you like many things when it’s made well from the people that respect and understand its history, the flavour and quality is always worth the price you pay. I hope one day that I will travel to India and learn to make REAL chai locally. 

When I make chai, I always make it with fresh almond milk and two tablespoons of an organic chai blend – ensure you don’t mistake this form of chai with the processed powdered crap. That stuff really is poison.


  • 1 cup of almond milk
  • 1 tbsp of organic chai spice 
  • ½ cup water
  • 1 tsp honey


I place half the cup of water in a saucepan then scoop 2 tablespoons of the chai blend into the pan and place on a medium heat. I wait until the chai is soft and the water has almost all evaporated, I add honey, then fresh almond milk – Steaming the chai on a medium heat will extract the natural flavours from the herbs and spices and you should see a very dark brown liquid form – this is liquid gold!

Place the chai on a very low heat and when your chai is warm and brewed to perfection. Be careful not to let your milk and chai boil as it will split the proteins in the milk, warm it gently, let it brew for a few moments before pouring. Next you can pour the contents through a sieve and strain into a cup. I like to dust the top with some cinnamon powder for extra bitter, sweet flavour.