3.11.15

We thought we had tried everything in the do-it-yourself non-dairy category – homemade coconut milkhemp milk, even Greek yogurt – but this soothing, deeply nourishing milk from Free + Native is something else altogether. We’re loving this soothing recipe for oat milk from our go-to gal Lacy.. Oats have a profound effect on calming us down in times of stress – combine them with the subtle aroma and cooling power of rose water, and you’ve got a truly sublime sweet treat. Whip up Lacy’s soothing raw rose oat milk, then add to your coffee or tea for a drink that’s truly “ahhh”-inducing…

Oat milk is my favorite alternative to nut & seed milks when I’m feeling incredibly run down and in need of some deep supportive nourishment. They are one of the most nourishing nervines on the planet. Packed with bio-available vitamins and minerals—such as Vitamin B, calcium and magnesium – oats are one of the best remedies for “feeding,” soothing, and strengthening an overstressed & exhausted nervous system. They also make for a true love potion by increasing libido, regulating hormones, nourishing the endocrine system, and moistening the glands. Last but not least, they are wonderful for combating anxiety, stress, constipation, and insomnia.

For a deeper medicinal potion, I love adding Bulgarian rose water for an extra calming, cooling effect that also works as a digestive aid. This also doubles as an incredible face rinse or bath soak (1-3 cups) for anti-inflammatory, antibacterial, antioxidant rich and skin moisturizing benefits.

Free + Native’s Raw Rose-Infused Oat Milk

INGREDIENTS

1 c of gluten free organic oats
4 c of purified water
3 tablespoons of raw local honey, molasses, or sweetener of choice (adjust according to palate)
Bulgarian rose water (add according to palate)

Feel free to add extra support for a deeper medicinal potion, you can also swap out the rose water for:
Ashwagandha to adapt to stress, aid digestion, deepen sleep, and promote happiness
Reishi for ample immunity and stress relief

PROCESS

Soak one cup of oats in purified water overnight. Drain and rinse. Add oats and water to blender and blend on high for 40 seconds. Strain through a nut milk bag into a bowl (I leave a bit of my pulp for extra fiber, but feel free to discard all of it if you don’t connect with the texture). Place milk back into the blender, add honey, and blend for 20 more seconds. Add rose water. Pour into your glass container of choice. 

For more Free + Native insights check out this new-to-us superfood or Lacy’s healing ayurvedic concoction.


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Leave A Comment

  1. This is the first I’ve ever heard of Bulgarian rose water. I just did some research and can’t wait to purchase some now! My question, what amount of rose water would you suggest I first try with this recipe? Many thanks 😉 – Mel

    Melissa M. | 03.11.2015 | Reply
  2. Where did you get those milk bottles? So cute!

    Lauren | 03.11.2015 | Reply
  3. I have never really used rose water in food–though I’ve had it at restaurants in Middle Eastern food before. I know in the recipe it’s listed to taste, but just to give an idea of a starting point to adjust from, how much rose water would you typically add to this recipe?
    Thanks!

    Valerie | 03.12.2015 | Reply
  4. “Soak one cup of oats in purified water overnight.” Is the entire 4 cups?

    ” Drain and rinse. Add oats and water to blender . . .” Confused. Do I save the water I drained from the oats and use that?

    Nancy | 03.26.2015 | Reply
    • I too wonder about the receipe..the same water as they were soaked in??

      brit | 03.26.2015 | Reply
      • Also not sure if you mean to discard the soak water and blend the soaked oats with a new bath of water?

        Susan | 03.26.2015 | Reply
        • Yeah I agree, I’m confused on the directions. Am I soaking the oats in all 4 cups of water? And when I drain, am I reserving the water I soaked it in to add to the blender or am I using a new 4 cups of unpurified water. Need a little clarification please.

          Starla | 03.31.2015
  5. Batch

    Susan | 03.26.2015 | Reply


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