Thursday, September 27, 2012

Raw Oat (Avena) Milk with Vanilla & Honey



Oat milk is a great alternative to regular milk with numerous benefits:

 
•    It is lactose and fat free

•    It is high in protein and fiber
•    It reduces the risk of heart deceases
•    It contains vitamins E, C,  A, K B1, B2, B6, B12 and folic acid  
•    It contains vital minerals, mainly iron and calcium, but also magnesium, potassium,       
      zinc, copper and selenium
•    It lowers the levels of cholesterol 

•    It’s easy to digest (far more easier than regular milk)
•    It is rich in phytochemicals (naturally found plant chemicals) and, thus, is great in
     protecting from diseases and fighting cancer
•    It aids aging (again due to the phytochemicals)

 
Oat (avena) milk can be easily found ready-made in the market in any organic or health store at a reasonable price. However,
it is very fast and easy to make it at home and you may add a special ingredient or two that really will make a difference…and after all, fresh is always best!
Here I am sharing my recipe of Raw Oat Milk with
Vanilla & Honey. You may also add cacao or carob powder,fresh ginger, shredded coconut or other nuts (that will also need to be soaked), you may replace honey with agave syrup or stevia, you may add spices like cinnamon or cardamom, or you can just make it plain and unsweetened if you want to use it in recipes to replace regular milk.
 

For the Raw Oat Milk with Vanilla & Honey recipe, you’ll need:
 
14-15 tablespoons rolled oats or oat flakes
1.5 liters of filtered water (or high quality bottled water)
A pinch of sea salt
1 vanilla pod, scraped
1 tablespoon of good quality raw honey (or more according to taste)

Place the oat flakes (or rolled oats) and water in a (glass) container that can be securely sealed and stir well. Seal and allow them to soak for 6-7 hours or overnight in the fridge (if you decide to add any nuts, you should let them soak together with the oats). When ready to make the milk, empty the water and soaked oats in a blender, add the salt, vanilla and honey, and blend really-really well. Strain the milk using a very fine sieve, or a nut milk bag (or just a piece of voile or cheesecloth). At this point you will need to squeeze and knead all the remaining mashed oats for the milk to go through the sieve or milk bag to make your oat milk as tasty as possible! 

Your milk is ready! You may enjoy it right away or you may transfer it in a glass bottle, seal it and store it in the fridge. It is best to consume it fast but it can be preserved well (if sealed well) for a couple of days. Always shake before use and  enjoy with love!

Important note:
All the remaining mashed oats that will be left in the milk bag are not to be thrown! They can be used to make raw truffles or healthy raw energy balls or bars. They may also be added into cakes, they can be made into a crust for tarts (raw or baked) they can be even added into a smoothie (about a tablespoon for a large glass) to give it a thicker texture.


















1 comment:

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