This isn’t a meal you have to prepare in advance, but I do love to have coriander (cilantro) on hand in the freezer at all times. Whilst it’s available frozen in some big and speciality supermarkets, it’s very costly. You can grow your own coriander, […]
This super thick greek style cashew yogurt has just two ingredients, is raw vegan, gluten-free, nut-free*, high in protein and low in carbohydrates and low GI. It’s thick and creamy without being super full of fat, plus you can rest assured the fat you’re getting […]
Oat milk recipe that’s super easy and dairy-free. Vegan, gluten free, raw, paleo, low fat, low carb and full of yumminess. This no-cook recipe is super quick and gives you a plant milk that goes great on cereal and in cooking. It’s not ideal for hot drinks and needs a bit of a shake before use but it’s the best on budget for DIY milk recipes.
You can strain this through an old (clean) baby muslin but I find if you squeeze too hard the oats come through a bit. I remember my grandmum always used to strain fruit through a fine synthetic netting that she’d had for decades. You can ask around/Freecycle/Facebook selling groups if you like to see if anyone has some going spare or invest in a nut milk bag. They might be plastic, but these are meant to last a lifetime and you can use them for making tofu too. The reinforced stitching stops everything coming through the sides, which happens with muslin, they fall into the bowl meaning you have to strain it all again so the bags are so much easier.
You need a really strong blender for this. I don’t think you have to spend a fortune and we’re on our second generation of Hinari Genie. The first one we had for about four years and we use it at least twice a week, usually more.
cup* oats (any kind)
4 cups water
tbsp oil (flavourless, like rapeseed oil)
tsp agave syrup
Put all ingredients into a blender and blitz for about a minute. You can check it then to make sure you like the flavour, and add more water or oats if you like. Sometimes I end up adding a little more salt which gives it that “milk” flavour. You might want that if you’re transitioning then gradually reduce the amount. You might not need any syrup at all and don’t be afraid to leave out the oil, syrup and salt altogether if you prefer. They’re just for flavour.
NB this milk isn’t fortified so please be careful that you’re getting your calcium and iron and if in doubt talk to a nutritionist. This is NOT meant as a breastmilk substitute, although it’s lactogenic meaning that you might get a boost to your supply if you’re nursing.
*I’m using the term cup in a really loose sense. You can use any cup or mug, just to get the ratio right. Just adjust the oil and salt to taste.
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