This drink boosts energy-any time of day. Soaking makes oats more easily digestible for children and the elderly. For adults you may add a little ginger.
This drink boosts energy any time of day. Soaking makes oats more easily digestible for children and the elderly. For adults you may add a little ginger.
1 cup (250 ml) whole oat kernels, coarsely ground
6 cups (1 1/2 l) filtered water
1 Tbsp (15 ml) almond butter or hazelnut butter
2 Tbsp (30 ml) honey
Juice of one lemon
2 ripe bananas
1/2 tsp (2 ml) pure vanilla extract
Dash each ground cloves and cinnamon, to season
Soak ground oats in water for 12 hours or overnight. Next morning, strain the oats through a sieve. The liquid is the base of your drink. (Use the strained oats in soup later see box.) Measure two to three cups of the oat liquid and place in a blender. Add all other ingredients and blend to a smooth drink. Add more base to adjust consistency as desired.
To make a soup from the leftover oat grits, season six cups (1 1/2 litres) of filtered water with a vegetable bouillon cube. Mix one-half cup (125 ml) of this broth with one free-range egg. Bring remaining broth to a rapid boil and add the oat grits, stirring constantly to avoid burning. Boil for a few minutes. Remove from stove and whisk in the egg mixture. Season to taste with vegetable salt. Add a dash of cayenne pepper, if desired. Finish with chopped parsley and chives and serve while hot. Serves three to four.
Source: alive #241, November 2002