nut butter

fresh oat milk

26th April 2014


I have been making oat milk lately, as buying almonds and hazelnuts for making nut butter, and then making nut milk, can become quite expensive.

In minutes, you can produce plant-based milk that is fresh and delicious, rich in nutrients and enzymes.  The soy, almond, rice, oats or hemp ‘milk’ sold in boxes contain synthetic vitamins to “enrich” (such as Vitamin A Palmitate, calcium carbonate, Vitamin D2, etc.).  These have shown to actually deplete your body of the vitamins it needs and actually keeps your body from ingesting the naturally-occurring vitamins in the almonds/oats/coconut in the milk.  These kinds of milk are very nutritious by themselves without the added isolated vitamins.  Also, the extremely high heat processing in making these store-bought milk renders the contents ‘dead’ and quite hard to be utilized by the body.

Oat milk is high in fibre and iron.  It also provides many important vitamins and minerals including manganese, potassium, phosphorus, many B Vitamins, Vitamin E, and Vitamin A.

Oats have long been known for their warming thermal nature, sweet, soothing and restoring. Oats also have skin clearing properties and drinking oat milk has been known to clear acne and improve the overall health of the skin, as well as strengthen and repair the hair.

I use the left-over oat pulp mixed with a little warm water for a face and body scrub in my morning shower, as it rejuvenates and relieves dry and itching skin (a pitta imbalance); leaving my skin feeling soft and silky.

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fresh oat milk

Oat milk has a very soothing oat flavour which I like, but it does have a pasty texture, unlike regular nut milk. Because of this, I am less likely to drink it straight, but it’s perfect for a green smoothie or using in baking or pouring over porridge.  If you would like the milk creamier, you can experiment with adding less water. This ratio below was my favourite.


1 cup organic whole oat groats

4 cups filtered water

You will also need

1 piece of nut bag/muslin for a fine sieve

1 large glass container


1.  Place the oat groats in a bowl, cover with twice the amount of water and leave to soak for 6 -8 hours or overnight.


2.  Rinse well and place in a blender with 4 cups filtered water – blend on high for 1 minute.

3.  Place the nut bag or cloth over a wide-mouth jug and pour the blended mixture into it, strain the milk until only the pulp is left. Use your hand to squeeze out the last of the milk.

4.  Pour into a sterilised glass jar.

Homemade milk does separate, so be sure to give your milk a very good shake before using.  The milk keeps for about 3 days in an air-tight container in the fridge.



‘Earthly and Divine’ by Eva Cabaca

‘Healing with Whole Foods’ by Paul Pitchford

Goodness shared from Stacey

Gillian’s chocolate chip nut butter cookies (vegan)

19th June 2012


One month ago we had the honour of hosting our teacher from India and his wife in our home. It makes me so very happy and so appreciative that we were given this opportunity. Such an honour to wake up and have your teacher sitting in your garden and to have the blessing of being in his presence every day, hearing his divine wisdom and sitting twice daily for meditation in his presence.

We also had our dear friends travel from America and India to join in the seminar and stay with us in our home.  It was wonderful. Three women and three amazing cooks! The meals were outstanding. It was so nice to be held and to be surrounded on a daily basis by like-minded souls, in light, creativity, fun, encouragement and support, in love and inspiration….and also to see us all expand into our yogic journey.

IMG_3009_ACHARYA_yaelilan_LowResImages by Yael Ilan

These cookies were a part of those two weeks. Gillian would whip them up in a matter of minutes whenever we needed a sweet to go with our tea.  I have made these many times since they all have left. This is my version of them.

With this supportive experience and the upcoming move to Portugal, it was a wonderful way to say goodbye to Israel and our beautiful home.

Change is on the horizon… much of it too….just thinking of it makes my head spin.

chocolate chip nut butter cookies

Preparation – 20 minutes

Makes about 18 sumptuous cookies.

Gillian’s recipe used rice flour, instead of the spelt.  Any gluten-free flour should substitute.  If you prefer a chewy cookie, take the cookies from the oven at 12 minutes.

If you prefer to omit the chocolate, small currants or raisins work nicely. Soak them beforehand. I like to use a combination of peanut and almond butter, and recently I have been making these with a flour ratio of ½ cup ground almond/pecan, ½ cup whole-wheat spelt, ½ cup oat flour. Make the oat flour by putting whole oats into your blender, grind on high until you get a flour-like consistency.


¾ cup/90g whole spelt flour

¾ cup/75g oat flour

¼ tsp baking powder

¼ tsp rock salt

¼ cup/60ml peanut/almond butter of choice (I like to use 2 Tbsp of each)

cup/80ml maple syrup

¼ cup/60ml coconut oil (warmed to a liquid)

1 tsp vanilla extract

 cup/50g dark chocolate chips or dark chocolate bar, chopped

cup/50g roughly chopped hazelnuts or flaked almonds


1.  Pre-heat the oven to 180C/350 F. Line a baking sheet with parchment paper.

2.  In a large bowl, mix the flours, baking soda and salt – set aside.

3.  In a separate bowl, combine the nut butter, maple syrup, coconut oil and vanilla – mix through evenly, then fold in the chocolate chips and nuts.

4.  Pour the wet into the dry ingredients, and fold them together until well combined.

5.  Using your hands, mould the biscuits into small balls onto the parchment-lined baking sheet.

6.  Press down lightly on each cookie with the back of a fork or with your fingers and bake for 12 – 15 minutes.  Do not over-bake or they will be dry.

7.  Allow the cookies to cool and transfer to a cooling rack.

You may need to double the recipe next time as they go really, really quickly!!


Goodness shared from Stacey

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