Last Year Myke, Varun and Myself went to Healesville Library where I did a raw food demo for Magic Milk Bar, I love being able to share my passion for creating tasty, healthy and fun vegan meals with others! I made three different recipes, you can find the Raw Jaffa Cashew Cheesecake recipe on my recipe blog, after the demonstration we went op-shop exploring with a local vegan friend Zoe and then it was off to check out the beautiful Maroondah Reservoir Park!

0DSC08920 0DSC08922 Evangeline 1 0DSC08931 Madeleine Jones4 0DSC08934 dr4 0DSC08963 dr4 0DSC08980 0DSC09014 0DSC09017 0DSC09033 0DSC09039


Lots more photos from last year I’m behind in posting to come!

love missy

The Sun Is Gonna Rise..

I am a little behind with my video blogging!

Here is Some footage from my Thursday-Saturday back in May 😉

29-05-2014 – 31-05-2014

Mail, Bike Riding, Lentils As Anything, The Moon Raja,
Birthday Party, Friends, Food,
Adventures, Late Night Apartment Cleaning.

Amazing cake from OMV Bakery

You can find the recipe for the Spicy Lentil Mint Dip here =)

Shot by Melissa Kilkelly
In Melbourne, Australia.


Thank you so much Shan for lending me your


She’s So Hard
The Jezabels


Angels Of Fire
The Jezabels


love missy

Life & Lentils

Life will always have its ups and downs, I know that! But I just feel like I’m at such a low point at the moment and I’m looking forward to things bighting up a little! I am so excited to be heading up to Cairns at the end of this month to spend time with my family ❤ and to escape this cold Melbourne weather for a little while!

I want to do great things with/in my life, but I feel I stop myself with not believing in myself… this has got to change! I know I am capable of doing awesome things! But there are moments where I lose faith in my ability and feel I’m going nowhere in life, I feel I am just going to be a jobless sad mess forever if I don’t get my stuff together and think positive with what I’ve got in life =)
I have the most amazing friends and family who love and support me ❤ I’ve just got to start loving and supporting myself! And I think it needs to start with me being open and honest with what I want!

I’ve wanted to open a vegan café for years, I feel the time is now to do something that is going to push me in the direction of following my dream! So I’ve started sharing some recipes I’ve created on my new blog, I’m going to open Magic Milk Bar this year, sure it might be small to begin with and will most likely be run out of my kitchen (the way it started I guess) 😉 but if I work harder it will become something bigger and better! (-= Check out some of my recipes and if you make any of them let me know what you think! ❤
Also if you live in Melbourne, Australia and want me to make you anything, let me know as I’m keen to start taking orders once I’ve got a certified kitchen sorted =-D

Here are a few photos from here and there over the last month, I am a bit behind with my video blogs, I will catch up soon though!

I fell in love with Melbourne in 2008, it was the beautiful old trees, the vegan food and there was just something wonderful and special about Melbourne that drew me to move from Brisbane to live here (winter 2011)!
I love Melbourne, but I need to toughen up and stop complaining at how damn cold it is getting! ha.


0DSC_0471 bb

0DSC_0622 french 0DSC_0652 bb 0DSC_0744 bb 0DSC_0280 bb 0DSC_0324 bb 0DSC_0389 bb 0DSC_0247 0DSC_0651 0DSC_0667 bb

0DSC_0679 bb

Lentil Mint Dip =)

In a food processor put the following:

1.5 cups of lentils (form a can, drained rinsed)

¼ lemon juice

1 packed teaspoon of fresh chopped mint

Pinch of salt

Pinch of pepper

Blend til desired consistency.

Put into a jar – top with one sliced chilli, mint and 1 tablespoon of veg oil and a pinch of salt.

Enjoy on bread, corn chips or vegetable sticks!

0DSC_0732 bb 0DSC_0255 french 0DSC_0277 bb 0DSC_0299 bb 0DSC_0310 bb

0DSC_0385 bb


Enjoy June!!!!

love missy

Zesty Almond Cheese

I have started a blog where I will be sharing more recipes on! Check out my vegan magic ❤

Magic Milk Bar

This is a rather scrummy an fairly simple cheese recipe. It is best if you use organic, fair-trade/local ingredients where possible =)

Zesty Almond Cheese

In a bowl soak ½ cup of Raw Almonds and ¼ cup of Sunflower Seeds overnight, drain and wash the nuts and seeds before using them.

In a high-speed blender blend the following until smooth.

Almonds & Sunflower seeds

½ cup of fresh Lemon Juice

¼ cup of fresh Orange Juice

¼ cup of water (this is optional, you can be the judge of how thick or thin you want the cheese to be)

1 pitted Medjool Date (use less if you don’t want a sweeter cheese)

½ teaspoon of Salt

Pour the smooth mixture into a jar or container of your choice.

Next put the following into a small bowl and mix well before tipping the mixture on top of the Zesty Almond Cheese.

2 tablespoons of Red…

View original post 66 more words

Some footage from my Thursday, Friday and Saturday

01-05-2014 – 03-05-2014

Shot by Melissa Kilkelly

In Melbourne, Australia.

Thank you once again Shan for lending me your camera!!!!



Sigur Rós

Thursday was a boring day at home, the most exciting thing I did was making Shan’s awesome Mapo Tofu recipe which you can find in issue five of WILD FIRE =)

On Friday I went to Testing Grounds to see the beautiful Mother Cow my very talented vegan friend Soli made!

I hadn’t had dinner and was super hungry so Myke and I grabbed some vegan fast food from Lord of the Fries before we caught up with Frazer for some compassion meditation.

On Saturday I got to catch up with my beautiful friend Jena ❤ Who I have not seen in far too long!
We had a bite to eat at Smith and Daughters.

Later I saw Shan briefly for a chat before I headed to Loving Hut Northcote to have dinner with Chris, Miki and their beautiful daughter Izumi ❤ Kylie and Jas =) Myke joined us later on.
Then I said goodbye for now to my beautiful friend Frazer who is moving back to Adelaide temporarily, You are missed already!!

Gosh I love everyone in my life so incredibly much ❤ ❤ ❤

Have a wonderful week =)

love missy

Saturday with the Curry King


Laxmi works his magic in the kitchen!

Vegan Sweet Potato, Cauliflower Korma Curry.


Shot by Melissa Kilkelly

In Melbourne, Australia.

Thank you Shan for lending me your camera =)


May Nothing But Happiness Come Through Your Door


Vegan Sweet Potato, Cauliflower Korma Curry

2.5 cups of cauliflower (white)

1 cup of the cauliflower leaves, cover in boiling water.

Dice 5 cups of sweet potato, boil in water til soft.

In a pan heat 2 tablespoons of vegetable oil

And add the following

1 teaspoon of coriander powder

1 teaspoon of chilli powder

1 teaspoon of cumin powder

4 small green chillis cut in half

Add 1.5 cups of diced brown onion

6 cups of diced tomatoes

2 small cloves of garlic diced finely

½ inch piece of ginger diced

½ teaspoon of turmeric powder

Cook for 10mins

Then blend until smooth and set aside.

In an empty pan add 1 teaspoon of oil

Once heated add the following

½ teaspoon of cumin seeds

½ teaspoon of mustard seeds

25 curry leaves

2 chillies halved

Add the drained cauliflower

Cook for about 3 minutes stiffing occasionally, then put of the lid cook for about 2 minutes then add the blended tomato mixture with 1 cup of water, stir and simmer for ten minutes.

Add the sweet potato stir then add 2 cups of coconut cream and ½ cup of water (use it to clean the can if need be)

Simmer for 10 minutes then add ¼ teaspoon of salt and some coriander, stir and enjoy with rice =)


love missy

Sweet Potato and Pea Curry


This week I made a really simple yet tasty Sweet Potato and Pea Curry.
Here is the recipe so you can make it too, if you wish =)

0DSC_0157 bb

(Cook some rice)

In a pot put the following ingredients:

1 packed tablespoon of fresh or frozen curry leaves

1 teaspoon of mustard seeds

1 teaspoon of coriander powder

½ teaspoon of chilli power

1 small chilli chopped finely

½ cup of water

Simmer on medium heat, stirring now and then for about 5 mins

Then add 1 cup of water with 2.5 cups of cubed sweet potato, put the lid on and cook for about 10mins.

0DSC_0144 bb

Lower the heat a little and add ½ cup frozen (or fresh) peas

¼ teaspoon salt

½ cup coconut cream

Cover and cook for 5 mins, stirring occasionally

Turn off the heat, leave the lid on and let it stand for about 5 mins

Enjoy this curry with rice =)

love missy