fresh oat milk

26th April 2014

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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. The oat milk is much more affordable.

In minutes, you can produce a 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 and soothing: restores nervous and reproductive systems; strengthens the spleen-pancreas.  One of the richest silicon foods, oats contain phosphorous, required for the brain and nerve formation during youth.

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.

ingredients :

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

preparation :

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

Rinse well and place in a blender with 4 cups of filtered water.  Blend on high for about a minute.  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 the left-over pulp for a face and body scrub in your morning shower). Use your hand to squeeze out the last of the milk.  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 three days in an air-tight container in the fridge.

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References:

‘Earthly and Divine’ by Eva Cabaca

‘Healing with Whole Foods’ by Paul Pitchford

http://www.care2.com/greenliving/the-benefits-of-oat-milk-and-how-to-make-it-yourself.html

Goodness shared from Stacey

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2 comments

  • Anna Gatmon

    Love it. Will try it. And love your vegetable garden. It looks so beautiful and abundant, and very different from your previous garden. Love, Anna

  • francis

    I have found that soaking oat groats (or steel cut) overnight in water and a little acid to deactivate the phytic acid, is less ‘slimy’ AND, isn’t this strange, sprouted rolled oats (you can get these at whole foods) (not soaked; just immediately blended with water) produces zero slime factor. I have been drinking tons of oat milk lately. I, like you, love non-animal milks, but the nut milks are so terribly expensive if you are drinking them as much as me. Also, oat milk has no fat, whereas nut milks (particularly cashew) do.

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