Halloween Monster Eye Balls

If you celebrate Halloween, or not, these raw, vegan, paleo, gluten-free, pistachio based Monster Eye Balls are a delicious snack! Thanks to our friends at The Source Bulk Foods in Cairns,  we were asked to help out and make a tasty healthy Halloween treat using some of their great bulk dry raw goods, and that will be loved by all and would be shared in Pakmag! You can see the full spread and the two shared recipes here! Or if you live in Cairns you can pick up a free printed copy of the magazine – you can find it at various locations.
Below is the recipe, if you do make it please be sure to let us know what you think & tagged us and #magictreekitchen


Monster Eye Balls
Halloween Special
Makes 14 eye balls

1 cup shelled raw pistachios
2 cups shredded coconut
½ cup almonds
¼ tsp. Murray River pink salt
2 tsp. matcha powder
½ cup dried white mulberries
12 barhee dates
1 tbsp. coconut nectar or agave

White chocolate:
15g melted cacao butter
3 tsp. creamed coconut or tahini

Pink chocolate:
10g melted cacao butter
1tsp beetroot juice or ¼ tsp beetroot powder
2tsp tahini
1tsp coconut nectar or agave

Pupil: you can use either black tahini or cacao nibs for the pupil.

1. In a food processor, blitz the shredded coconut until fine and powdery. 2. Add the pistachios, almonds, salt and matcha process until fine crumbs form.
3. Add all the dried fruit (mulberries and dates) to the food processor and blitz until a dough forms, once everything Is combined add the coconut nectar and pulse again.
4. Using a tablespoon, spoon 2 tablespoons worth of mixture into your hand, compact the mixture and roll into a ball.
5. With a teaspoon create a circular indentation in the side of your eyeballs, this is where the white chocolate will sit. Once all the eyeballs are rolled and indented, place them in the freezer to harden for around 15 minutes while you prepare the pink and white chocolate.
6. Whisk up your white chocolate ingredients and put in a piping bag, repeat this process with the pink chocolate.
7. Take your eyeballs out of the freezer, pipe the white chocolate into the indentation, this will be the whites of the eyes. The white chocolate should set straight away so you can go ahead with adding the pink chocolate.
8. Pipe the pink chocolate on top for the iris, you can add wiggly pink lines around the iris to make the eye look more blood-shot and creeeeepy.
Now add the cacao nib pupil and enjoy your creepy Halloween monster eyeball creations!



Recipes from The Source Bulk Foods Demonstration

On Saturday The Source Bulk Foods Cairns had a celebration for being open in Cairns for one year! Happy first birthday!! Magic Tree did a demonstration in the morning, I was surprised how many people were there to watch! Thank you to everyone who made it! It was lovely to have you there! I hope you all enjoyed a slice of cake!!

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As Netia is still overseas enjoying durian, it was just me (Missy) who did the demonstration, I showed how easy it is to make your own Almond Milk, and created two recipes using the milk – Raw Caramel Salted Chocolate Cake and a delicious Sun Source, you can find the recipes below! If you make any of these recipes please let us know how you go, we would love to see some photos and get some feedback!

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Happy un-cooking.


Magic Tree


1/2 cup of raw Almonds
Water for soaking
2 cups of Water

1. Soak the almonds in water overnight -if you live in a cool climate on the bench covered is fine, if you live in a warm climate like we do (Cairns, Australia) you are going to want to pop the nuts in the fridge!
2. Rinse the almonds, put them in a high-speed blender with the water, blend until the almonds become meal.
3. Use a nut milk bag, or a muslin cloth over a sieve to strain the fibre from the liquid, use the milk to make the recipes below or put in a glass bottle and enjoy chilled later on.

The milk is best drank within three days.
Feel free to double or triple the recipe if you like, but I find if I make too much and don’t drink it within three days it doesn’t taste very nice and it is a waste.
Compost the almond fibre, or dry it out in the dehydrator (or oven at low temperature) then using a food processor blend until you have a fine almond meal, use in making the base of a raw cake, ‘bliss’ balls or pretty much whatever you use store brought almond meal for.
*Add a small pinch of salt or two pitted dates to the milk before blending if you wish.


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Base Ingredients~
1 cup raw Cashews (150g)
½ cup raw Almonds (90g)
¼ teaspoon Murray River Salt
6 Medjool Dates (pits removed)

Caramel Ingredients~
½ cup raw Cashews (soaked overnight)
10 Medjool Dates (pits removed)
1/3 cup Water or home-made Almond or Coconut Milk
50g melted raw Cacao Butter
¼ teaspoon Murray River Salt

Salted Chocolate Ingredients~
½ cup raw Cashews (soaked overnight)
10 Medjool Dates (pits removed)
1/3 cup Water or home-made Almond or Coconut Milk
¼ cup raw Cacao powder (0.025g)
80g melted raw Cacao Butter
½ teaspoon Murray River Salt
+ more salt for garnish

1. Process the nuts with the salt until they become a fine powder, then add the dates, process until well combined, press the mixture firmly into a small spring form cake tin, press the base around the side of the tin if you want to.
2. Melt the cacao butter for the Caramel in a double boiler, making sure the temperature doesn’t reach above 45 degrees.
3. Blend all the Caramel ingredients together in a high-speed blender until creamy and smooth, spread the Caramel intop of the base.
4. Melt the cacao butter for the Salted Chocolate in a double boiler, making sure the temperature doesn’t reach above 45 degrees.
5. Blend all the Salted Chocolate ingredients together in a high-speed blender until creamy and smooth, spread on top of the Caramel, as a garnish* lightly sprinkle the cake with Murray River Salt, place in the fridge or freezer to set, this cake will last a week in a sealed container in the fridge, unless you eat it all before then of course, or a month in a sealed container in the freezer, but who are we kidding its not going to be left in there that long because its too good not to eat!
*Additional ways to garnish are with raw locally-grown Macadamia nuts roughly broken / with a small sprinkle of raw Cacao Nibs, or with fresh edible flowers for a pop of colour.


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1 cup Fresh Home-Made Almond Milk (or water)
1 cup  Fresh Tomatoes (2 medium tomatoes)
70g Sundried Tomatoes
2 teaspoons Fresh Garlic
1 teaspoon Dried Basil
1 teaspoon Dried Oregano
Garnish with Fresh + Dried Herbs & Cherry Tomatoes.

1.Blend all the ingredients together until a thick sauce is formed
2. Serve this sauce on top/mixed with zucchini or pumpkin noodles, herbs and sliced cherry tomatoes and any other raw vegetables you wish.
Eat immediately! Enjoy!
This sauce is also perfect to use when making raw pizza!


Our next workshop!

We are super excited to let you know the date for our next workshop!
Sunday 14th August ❤
Netia is overseas enjoying The King of Fruits ~ Durian along with other incredible raw delights – for five weeks, once she is back we will be holding another dairy-free basics workshop as we have had a lot of interest in us repeating this workshop, Yiiiipeeee! It is going to be a little different this time, depending on what delicious fruits and vegetables are in season in August!
Students of this course will receive a beautiful mini recipe book, learn about the benefits of including more raw plant foods into your diet & best of all you get to make your own take-home cultured nut cheese and mini dairy-free cheesecake (flavours will be different to our last course as we like using seasonal – local – organic fruits & vegies). We have six places available, if your keen book in quick so you don’t miss out! Send us an email ~ magic-tree@hotmail.com

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Dairy-Free Basics Workshop

Last weekend we had a our first workshop! Dairy-free Basics.
We showed our students how exciting it is to create magical tastiness with raw plant foods! From a beautiful fresh coconut milk which was made into a delicious salted caramel frappe, next it was onto a creamy cashew cheesecake ~ Dragon Fruit Dream Cheesecake, with activated almonds and Alice Springs Barhee dates in the base, then a delicious layer of chocolate cashew cream, passionfruit dragon fruit fuchsia coloured cashew cream then topped with a fantastic passionfruit white chocolate later it was onto making a Macadamia Dragon fruit Chèvre ~ cultured nut cheese, mixed with fresh garlic, rosemary and shallots, layered with a dragon fruit cranberry jam & topped with broken pistachio nuts.

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Our students received a kind 10% off voucher to spend on organic plant goods at The Source Bulk Foods Cairns ! We love that The Source Bulk Foods is plastic bag free! buying only what you need or buying in bulk is a smart way to save money!

If you are lucky enough to have The Source Bulk Foods in your neighbourhood go check the store out!

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Our students received a beautiful recipe book, to inspire making more raw plant foods at home! Including the three recipes shown in the workshop this lovely coloured recipe book has original recipes for a tangy Zingy Lemon Ginger Slice, a Pumpkin Sundried Tomato Pasta using the dairy-free nut whey from the cultured cheese and a fantastic Mushroom Teriyaki Sushi recipe using freshly grated coconut as the ‘rice’!!



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For a snack our students enjoyed a beautiful element inspired cheese platter Macadamia Dragonfruit Chèvre (Earth), soft Blue Cheese with blue green algae and bamboo ash (Water) and a mokey spicy Barbecue Cheddar (Fire).

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Macadamia Dragonfruit Chèvre ❤




Thanks to all the lovelies who came along willing to learn new un-cooking skills! It was a pleasure to meet and work with you all! We are excited to see you recreate our recipes!

“Let food be thy medicine and medicine be thy food.” – Hippocrates

Coconut Love

Why we choose coconut milk over cow’s milk.

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Choosing to consume dairy-free milk is a compassionate lifestyle choice.

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Coconut milk has lauric acid which is the same fatty acid in human breast milk, it contains high vitamin b’s, iron, magnesium, calcium, phosphorus, vitamin c, vitamin e, good source of protein 1.4g of protein per 100ml, lowers blood pressure and cholesterol, the list goes on.

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Some noticeable health benefits from drinking dairy free milk is clearer skin, lower auto immune issues, higher alkalinity, cancer prevention, weight loss and reducing exposure to antibiotics and hormones.

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Some environmental factors that influenced our love of coconut milk, we find our coconuts wild or purchase them from people who also pick them locally and wild, they are richly diverse, supporting local, organic and fair. Cow’s milk on the other hand equates to a lot of environmental damage, from deforestation and polluting water to high greenhouse gases.

Making your own fresh coconut is pure magic!
Try it yourself, find some locally grown fresh coconuts if possible, then it is as simple as blending mature coconut flesh with water, straining through a nut-milk bag, or cheese-cloth and enjoy ❤

Dairy-Free Basics

Netia & Missy are excited to be starting raw food workshops in June, there are limited spots available, if you are interested in coming along to our Dairy Free Basics workshop please send us an email so you can book in and don’t miss out (these recipes are for this course only and will not be repeated)
Send us a line ~ magic-tree@hotmail.com


what do we cover?
In this three hour course Missy and Netia will cover the nutritional benefits of eating raw, organic and seasonal as well as the benefits of probiotic rich foods and enzymes. We will be covering three different dairy free recipes, a basic nut milk, a cultured raw nut cheese and a dreamy raw cheesecake.
what do you get out of the course?
– introduction on the benefits of raw food
– information on soaking times for different nuts, how to activate nuts etc.
– information on the equipment required for raw food
– each student will make their own mini cultured nut cheese and cheesecake to take home
– a beautiful take home recipe booklet, filled with coloured photos of the food made in the course + three bonus raw food recipes not covered in the course
– raw food demonstrations and plenty of samples
who teaches the course?
Missy and Netia will be your class facilitators.
Missy moved from Melbourne to Cairns less than a year ago where she was involved in multiple endevours from running a vegan festival with her husband “We Love Life”, to running a vegan catering company, facilitating multiple raw food workshops and demonstrations, supplying cafes with raw cakes and running a pop up vegan café.
Netia also moved from Melbourne to Cairns a year ago, she has been eating a raw food diet since 2012 and hopes to share some of the knowlege and experimentation she has culminated over the years from working in raw food cafes to health food shops.

Real Foods

On sunday we did a raw food demonstration at Real Foods in Rusty’s Market!
We love raw, organic locally grown plant foods and showing others how easy it is to make delicious and simple raw meals is really rewarding!
We started with a breakfast dragon fruit smoothie bowl, which is as simple as blending fresh ripe dragon fruit and frozen bananas together, pour into a bowl + top it with some goodies – we used dried coconut, dried mulberries, sliced banana with a sprinkle of edible rose petals!  – to make this even more delicious a drop of rose essential oil or a dash or so of rose water and a sprinkle of crushed pistachios would take this to another magical level.
Starting the morning with fruit is a great way to start your day, not only are you hydrated and get lots of beautiful fruit sugars to help your brain function fantastically, eating a meal of fruit at the start of the day helps with digestion (so we have found) – as fruit digests faster than other foods eating it after cooked foods can cause some bloating and digestive problems.

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We also made a beautiful creamy basil pesto served with zoddles, this makes a lovely light lunch or dinner, follow the recipe below to make this tasty refreshing meal.

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Basil Pesto with Zoodles

Serves 2

1/2 cup of ripe avocado
1/2 cup of packed basil
1/2 cup loosely packed rocket
1/4 cup of fresh lemon juice
1 tablespoon of water
1/2 teaspoon of Murray river salt
1 clove of crushed activated garlic (aprox two teaspoons)
1-2 medium zucchini
1-2 medium cucumber

For garnish, sliced spring onion, sun dried tomato, crushed pistachios.

1. Blend all ingredients except for the zucchini and cucumber in a high speed blender until smooth.
2. Spiralize cucumber and zucchini to make zoodles (make as many zoodles as you wish, depending on how much sauce you like with your zoodles) and stir through pesto sauce, garnish and serve immediately.

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Do what you love everyday!

Magic Tree,
Missy & Netia