Simple Creamy Oat Milk Recipe

Oat milk is the preferred choice of milk in my home. Although we are not a dairy-free household, oat milk is the perfect texture for coffee, oats, and smoothies. You can easily avoid the cost and unnecessary fillers used in commercial brands by making your own. You can also adjust the sweetness by adjusting the number of dates that you use.

This recipe takes about fifteen minutes to make and lasts in the fridge for up to 5 days. You can buy the nut milk bags I used here and the milk jars here.

Let me know how you liked this recipe.


5c filtered water

2 dates

1c organic oats 

1/2 tsp salt

1/2c soaked raw cashews 


1. Soak cashews for 6-12 hours in filtered water with a pinch of sea salt. Making sure to discard the water they soaked in and rinse the soaked cashews before using. If in a crunch for time, they can be used without soaking, just tastes more creamy when they are.

2. Combine oats, water, salt, dates, and cashews in a high-speed blender for 1-2 minutes on high.

3. Pour through a nut milk bag into a pourable bowl.

4. Squeeze and milk the bag, making sure to get as much liquid out as possible. 

5. Pour into an empty milk jug, and enjoy. Making sure to shake very well before each use. 


Nourishing French Lentil Soup

Fall is slowly starting to flow in here in the northern hemisphere. This makes it the perfect time to share a soup recipe. This recipe includes garlic from my recently harvested garden, and the option to add meat for more protein. You can use bone broth or chicken, beef, or vegetable stock for your soup base. All of my recipes have options to help you enjoy the same food in many ways.

This soup is pictured above with crumbled feta on top and combines your macronutrients of carbohydrates, fat, and protein all in one place. Many options for you to make it, however, works best for you and the needs of your own body.


1 tbsp olive oil

1/2c onion

1c chopped red or yellow pepper

1-2 cloves of garlic

1/2c dried french lentils

1lb organic ground beef (optional)

1tsp ground oregano

1 tsp ground cinnamon

4c bone broth, or chicken, beef, or vegetable stock

1/2c apple juice

1c yellow summer squash

1c zucchini

1 tbsp tomato paste

1 tsp sea salt

*regular or vegan feta for topping


1. In a soup pot or a small dutch oven, heat olive oil. Add onion, pepper, garlic, and salt and pepper. If adding ground beef, add the beef and cook thoroughly with the sautéed vegetables.

2. Once the beef is cooked, add lentils, oregano, and cinnamon. Allow the herbs and lentils to absorb. You will start to smell their fragrance in the air. This should take 1-3 minutes.

3. Add apple juice and the broth of your choice, then let the pot come to a boil. Once at a boil turn the heat down to a simmer and cover for 30 minutes.

4. After 30 minutes, add yellow squash, zucchini tomato paste, and sea salt. Then let the pot simmer for another 20 minutes until the squash is steamed by the broth.

5. This soup can be served warm, or at room temperature. The addition of feta cheese makes it very pleasing to the palate.