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Nut, seed and grain milks are wildly popular and can be found in all health food stores, supermarkets and even some convenience stores. Some are excellent with few, unprocessed ingredients, but many are watered down and made shelf stable and more palatable with preservatives, gums and sugar.

In the U.S., brands like Califia Farms, New Barn, Elmhurst, and Malk are leading the way in providing preservative free, chemical free nut, seed and grain milks. However, internationally, these brands aren't necessarily accessible physically and price wise. 

One of my new favorite alt milks to make because it's SO easy and incredibly cheap is oat milk. My oat milk is creamy, ever so slightly sweet, spiced and perfect for adding to smoothies, drinking straight up, making chia pudding with, and baking with. 

Creamy Oat Milk

  • 1 cup gluten free rolled oats
  • 3 cups filtered water
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1 teaspoon raw honey or maple syrup
  • Pinch sea salt


Blend all ingredients together 2-3 minutes in a high speed blender. Strain through a nut milk bag or fine mesh sieve. Enjoy!

How do you like to use your oat milk?


I love a good chocolate chip cookie, but as a novice baker, I almost never attempt baking. But, I came across this seriously easy, delicious and healthy chocolate chip cookie skillet by Racheal's Good Eats and haven't looked back. It's gluten free, dairy free, grain free and so so amazingly good. I love making this before a dinner with friends, for Shabbat or just for me, myself and I. I made some tweaks to make this my own. Hope you enjoy! 

Chocolate Chip Cookie Skillet

  • 1 egg
  • 1/4 cup extra virgin coconut oil or avocado oil
  • 3 tablespoons raw honey
  • 1/3 cup homemade cinnamon cashew butter or almond butter
  • 3 scoops @vitalproteins collagen peptides (optional)
  • 1 cup almond flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon baking soda
  • 1 tablespoon milk of choice
  • 1.5 teaspoon ceylon cinnamon
  • 1/4 teaspoon sea salt 
  • 1/2 cup chocolate chips plus more for sprinkling on top


Preheat oven to 325 F. In a bowl, mix egg, vanilla, honey, milk, and olive oil. Then fold in almond flour, collagen peptides, cinnamon, baking soda and sea salt and mix well. Add in the 1/2 cup chocolate chips. In an oven proof skillet or baking dish, very lightly coat with olive oil or coconut oil using a paper towel. Pour in the batter, distributing evenly and sprinkle the top with more chocolate chips. Bake in the oven for about 20 minutes and then set broiler for 2 minutes until the top is golden brown (watch closely as it can easily burn). 

I love topping a big old piece of this skillet with blackberries, more cashew butter and cacao nibs. How do you like to plate up your cookies?



I'm a sucker for nut butters - peanut, almond, cashew, pistachio, hazelnut...I love them all. They're fabulous sources of healthy fat, protein and even fiber that can quickly boost snacks into meals. But nut butters tend to be expensive and often filled with unwanted ingredients like hydrogenated oils, sugar, and preservatives. 

To keep costs down and control the ingredients in my nut butters, I love to make them at home. This vegan cinnamon cashew butter is SO easy to make, naturally sweet, but with a unique twist from the olive oil. It is the perfect topper for overnight oats, chia pudding or good old fashioned toast. It's also great in smoothies, baked goods and even blended with water for a super quick cashew milk. 

Cinnamon Cashew Butter with Olive Oil and Sea Salt

  • 2.5 cups raw cashews
  • 3 tablespoons extra virgin olive oil
  • 1 heaping teaspoon ceylon cinnamon
  • 1 tablespoon maple syrup or raw honey (optional)
  • 1/2 teaspoon sea salt


In a food processor, add the cashews and pulse into a coarse powder. Add cinnamon, honey and sea salt and process on low. While the machine is on, slowly add the olive oil. Continue processing, scraping down the sides of the bowl occasionally. Process until completely smooth and silky for the best consistency. 




These fermented radishes are so easy to make and are the perfect way to get your probiotic needs in on the daily. Just take a couple spoonfuls or keep it to 1/2 cup per sitting.

Colorful Fermented Radishes

  • 3 bunches small radishes OR 8-10 medium-large radishes, cut into bite size chunks
  • 1 quart water
  • 3 tablespoons Himalayan sea salt
  • 1/2 teaspoon peppercorns


Combine the water and salt in a large mason jar with a fitted lid. Mix salt until dissolved to create a brine. Add radishes and peppercorns. Make sure the radishes are completely submerged in the brine. If they're not, add more water to cover them. Cover with a lid or towel with a rubber band around the top to keep bugs and dust out. Let the radishes ferment for at least 3 days (the longer they sit, the tangier they get), lifting the lid each day for a moment to allow them to breathe. Once they are fermented to your liking, cover with a lid and refrigerate up to 6 months. 



I'm super excited to share an interview I did with Girlcrush Collective, a collaborative platform for bloggers and women in business. We talked all things starting a business, inspirations, challenges and what keeps me moving forward. Check out the full interview below.

#GIRLCRUSH - Molly Cutler


January 24, 2018

Tell us about yourself and your business!

My name is Molly Cutler and I go by the name Molly Cutler Health on social media. I am a certified holistic health & nutrition coach originally from Los Angeles and currently living in Tel Aviv. I own a health & nutrition coaching practice in which I coach clients around the world to help them define, act on and sustain their intentions around health and wellness.

I have a degenerative neuromuscular disease that significantly weakens my hands, legs, and feet. It has been a challenging, yet growth-enhancing process learning to decode my body’s signals, what it’s trying to tell me and what it needs (which is often changing). This experience has given me a unique drive and passion to help others figure out what they need to feel their best, most vibrant selves.

What inspired you to start your own business?

Navigating the ups and downs of my disability has given me a deep sense of what it means to have individual needs that stray from the mainstream when it comes to optimal health. I started Molly Cutler Health because I am passionate about helping others live an excellent quality life full of energy, positivity, and self-love. With the strong understanding that we don’t have control over what may or may not happen to us tomorrow, next year or many years down the line, it is my goal to help people understand that they do have control over their actions today. Helping people understand that they can have control over the way they feel is incredibly empowering.

Is this your full-time job?

Until recently I served as VP, Marketing at a boutique tech PR firm while simultaneously building Molly Cutler Health and my clientele. I finally went full time with my practice about a month ago and haven’t looked back!

How do you structure your days?

I wake up early, taking five to ten minutes to do a guided meditation (this doesn’t happen every day, but I try) followed by sipping water and eating breakfast. From there, the day is young! I divide my day in chunks to keep myself on track since working for yourself can lend itself to plenty of distraction. I take about an hour in the morning to check emails, follow up with leads and clients, and engage on social media. Then it’s off to a co-working space or coffee shop for a few hours where I either meet with other influencers, strategize content, produce marketing collateral or cultivate collaborations. The last few hours of the day and early evening are reserved for my lovely clients who I either meet in person or over video. I try to reserve evenings for cooking a cozy meal with my partner, meeting up with friends or getting some solo time in. Capping off the day this way, sans work, leaves me energized and refreshed for the next busy day to come!

Where and how do you work best?

I find that I work best when surrounded by others. As a solo entrepreneur, too much time spent working at home can feel lonely and isolating. I personally thrive and am my most productive self when I can nuzzle into a cozy table, put my earphones in so as not to get overly distracted, and cultivate creativity from the people, smells and sites around me.

Are you currently running any promos/contests/giveaways that you would like our readers to know about?

Not at the moment, though I do have a couple of exciting collaborations coming up in 2018 with some incredible wellness brands, so stay tuned!

Where is your business based?

Molly Cutler Health is based in Tel Aviv, but I work with clients internationally with clients in Israel, the U.S., Chile, and the UK to name a few.

What were the first few steps you took to get your business up and running?

I first turned to my inner network, offering services for free to a select few friends and family members. Word of mouth slowly started spreading and I started charging for my services (my first official client was such an exciting and anxiety-ridden WIN!). Now, about a year after I launched my practice, I have created a strong word of mouth referral base and am now working on building up my presence on search and social to grow and diversify my client base.

What has been the most effective way of raising awareness of your business and attracting new customers?

Hands down word of mouth referrals. That’s where it all starts.

What have been your biggest challenges so far?

Establishing a focused niche to target. My services have been more generalized, which is great because it pertains to a wider audience, but my goal is to become an expert in a more targeted space. 

How did you overcome these challenges?

I’ve yet to overcome it, but work every day to focus in on which disciplines and client types bring me the most joy, so I can continue to narrow in on my specialty.

How do you keep motivated through tough times?

I remind myself of what interested me in the field of health, wellness, and nutrition in the first place. Once I remember why I love this work and the joy it brings me to see others thrive and grow into themselves, I can rest knowing I’m on my path.

How do you distinguish yourself from your competitors?

I distinguish myself from my competitors through my supportive, relatable approach. Above all, I never ever want a client to feel judged, critiqued, or criticized. I believe that my coaching is defined by the positive relationships I develop with my clients, by providing a sincere, positive dynamic, but while simultaneously pushing and challenging them in the areas that we both know can use growth.

What is the best advice you have received recently?

That being a specialist is often more fruitful than being a generalist. Focusing on one subject you love and becoming an absolute expert and the go-to voice for that thing is the way to succeed while remaining passionate and engaged. 

What do you wish you had known when you started your business?

I wish I had known that it would be a lot harder than I thought it would be, but that the feeling you get with the highs is also so much better than I ever thought it could be.

Who are your biggest influences? Who do you admire most? Who or what inspired you to do what you’re doing now?

Ina Garten is my favorite food personality hands down and has had a major impact on my constantly evolving food philosophy. Ina inspired my deep seeded love for food and cooking. She has been a guiding voice for me since I was a teen, helping me understand and appreciate the joys of simple, classic cooking with a focus on the quality of ingredients. 

What advice would you give to other entrepreneurs?

Share your ideas and collaborate with influencers and experts in your space. Don’t keep your ideas a secret. 

What business tools/resources could you not work without?

Google calendar and drive, Hubspot CRM, VSCO, Snapseed, Later

What surprising lessons have you learned along the way?

That the days when I’m doubting myself, my business and my abilities are the most important times that help propel me forward. Only challenge can bring growth, in business and in life.

Where would you like your business to be 5 years from now?

In 5 years, I hope to have a successful coaching practice with my time split between Tel Aviv and my hometown of Los Angeles. I also hope to start a natural foods company before then!

Where can we find you?

        Instagram: @mollycutlerhealth

        Facebook: @mollycutlerhealth






Weekend mornings call for sweetness. I love starting the day with a smoothie bc it’s an easy way to stuff in tons of plant and macro nutrients into one much so that you don’t even need to worry about your plant intake the rest of the day! 


Banana cacao chip smoothie:⠀


  • 1 cup coconut milk⠀
  • 1/2 cup filtered water⠀
  • 2 tablespoon cacao nibs plus more for topping⠀
  • 1 frozen banana ⠀
  • Big handful spinach ⠀
  • 1 tablespoon chia seeds⠀
  • 1 tablespoon almond butter⠀
  • Serving vanilla protein powder⠀


Blend on high 2-3 minutes until smooth. Top with extra cacao nibs and hemp seeds! ⠀


The combo of rich coconut yogurt with crunchy, sweet granola works so perfectly together that it's become one of my favorite pairings. Probiotic rich coconut yogurt is tangy, naturally sweet and lusciously thick. If you are sensitive to dairy or are trying a dairy-free lifestyle, cocoyo is an awesome way to get your yogurt fix without the additives that are often in other vegan yogurts.

I used The Minimalist Baker's simple recipe which came out perfectly. For the granola, this special recipe is a fun twist on lemon poppyseed cake (which I love). It's bright, crunchy and lightly sweet, all in all the perfect yogurt, smoothie or fruit topper.


Lemon Black Sesame Granola

  • 2 cups rolled oats
  • 1/2 cup almonds, roughly chopped with some pieces left whole
  • 1/2 cup slivered almonds
  • 1/2 cup sunflower seeds
  • 1/2 cup black sesame seeds
  • 2 tablespoons finely chopped lemon zest
  • 3 tablespoons avocado oil or coconut oil
  • 1/4 cup pure maple syrup
  • 1/4 cup coconut sugar
  • 2 tablespoon ground flax seeds
  • 3/4 teaspoon coarse sea salt


Heat the oven to 350 F. In a bowl, mix the oil and maple. In another bowl, combine all remaining ingredients and top with the maple/oil mixture. Mix until every single piece is coated. Taste for seasoning and add more salt if needed. Lay the granola onto a large parchment-lined baking sheet, packing it into a thin, flat layer. 

Cook the granola until it is golden brown and crunchy (about 40 minutes depending on your oven). For chunky granola, let the granola cool in the oven without breaking it apart. Only break into pieces once granola is completely cooled for those clusters we all love. 


Reishi mushrooms have been used in Traditional Chinese Medicine for thousands of years and have been examined in countless medical studies. They are considered adaptogenic herbs as they help the body deal with stress by targeting cortisol and reducing inflammation. Reishi mushrooms are immune-modulating, protecting DNA and preventing cell mutations while guarding healthy cells. You can find reishi in capsule, extract and powder forms and they can be added to food, tonics, smoothies and desserts. 

Companies like Four Sigmatic make super accessible, everyday products incorporating reishi and other adaptogenic mushrooms like adaptogenic coffee, hot chocolate, and matcha powder.

I put together this reishi chocolate smoothie for an easy way to incorporate this incredibly powerful herb into your routine.


Adaptogenic Reishi Chocolate Smoothie:


  • 1 1/2 cup cashew or almond milk
  • 1 tablespoon cacao powder
  • 1/2 teaspoon reishi spores powder
  • 1 serving chocolate protein powder
  • 1 tablespoon cacao nibs
  • 1 scoop Vital Proteins collagen peptides (optional)
  • 1/2 frozen banana
  • 1 cup ice


Blend on high 2-3 minutes until smooth.



Ever think about switching out your morning coffee? Matcha has 3 times the caffeine as normal green tea, but provides a gentle boost without jitters due to its catechins (antioxidants). These bind to caffeine molecules, allowing for a slower, more steady release of caffeine into the bloodstream. Epigallocatechin gallate (or EGCG), the most powerful antioxidant in matcha and other green teas, helps reduce oxidative stress and cell damage in the body. Studies have shown that matcha may also help with stabilizing blood sugar levels and lowering triglycerides. Next time you want some caffeine, think about this beautiful, bright green tea. 

Coconut Cinnamon Matcha Latte

  • 1 teaspoon good quality matcha
  • 3/4 cup almost boiling water
  • 1/2 cup full fat coconut milk, heated
  • 1/2 teaspoon cinnamon


Mix matcha with 1 tablespoon of the water to create a paste. Once clumps are gone, add remaining water and mix. Top with coconut milk and cinnamon.