Homemade Nut Milk



100g Raw Nuts – choose your favourite. I love to use Almonds or Cashews

300ml Water – filtered

Tiny pinch of Himalayan Pink Salt

1 Tsp spice (of your choice) – Optional – I love to use cinnamon, Vanilla bean or cardamom seeds



1.    Soak the nuts overnight – place the nuts in a bowl and fully cover in water, set aside and leave to soak overnight

2.    Strain the nuts and rinse thoroughly

3.    Place the nuts, salt and water in a blender and blend for 2-3 minutes

4.    Place a nut milk bag or cheesecloth (even a pillowcase or a pair of tightswill work here) over a bowl or saucepan and pour in the blended mixture into it

5.    Strain the milk through the nut bag until only the pulp is left

6.    Use your hands to squeeze out the last drops of milk

7.    Add the spice of your choice if using and place the milk in an airtight container in the fridge for about 1 hour, leaving it to chill

8.    Serve straight up, in a smoothie or over my delicious gluten-free granola     

9.    It will keep up to 5 days in the fridge in an airtight container



Ice Iced Coffee!



  • 1 Shot of Espresso OR 2 Tsp of ground coffee (of your choice) & 30ml Boiling Water
  • 1 Cup Almond Milk
  • 1 Tsp Almond Nut Butter
  • *½ Tsp Coconut oil – Optional – But it will make it extra creamy and delicious!
  • *1 Tbsp Chia Seeds – Optional
  • Handful Ice



  1. First to make the espresso if not using a machine – If using coffee beans grind them up first. Place the ground coffee into a cup and add the boiling water. Stir well to dissolve and combine and leave to cool for a couple of minutes
  2. Place your espresso shot and all the other ingredients into a blender and blend until smooth and creamy
  3. Pour into a glass over some more ice
  4. If using, stir in the chia seeds vigorously and let your iced coffee sit for 5-10 mins, stirring every 2 minutes
  5. Sip back and enjoy!



Hydrating Mint Cucumber Lime Water


  • ½ Cucumber – sliced
  • 2 Sprigs of Mint
  • ½ Lime – squeezed
  • 750ml Water – filtered
  • Large handful of Ice


  1. Place the cucumber and mint in the bottom of a jug or jar, squeeze the lime on top and mix together with a spoon to release some of the juices
  2. Add the ice and water and mix again
  3. Serve straight up or store in the fridge for 1 hour for maximum flavour