In Nourishing Traditions by Sally Fallon Morrell there is a recipe for quinoa milk p.593, which is said to have come from Egypt, where fermented grain drinks were traditionally prescribed to nursing mothers. Variations include making it with rice, oats, rye or barley, which don’t need presoaking. I thought I would give it a go. Here is the result:-
I kept one jar and gave one to a friend who had recently had a baby. My boy was 11 and a half months, and still nursing. Like a lot of the drinks I have tried from the book I would say it is an acquired taste, but improved by the recommended honey and cinnamon! I ended up adding some to my evening warm drink, which is my own concotion of 3/4 tsp Barley Cup, 1/3 tsp raw cacao powder, 1 tsp coconut oil, 1/4 tsp molasses, 1/8 tsp cinnamon, (optional 1/8 tsp ground ginger) boiled and slightly cooled water and raw milk. Works for me! I try to make sure the water isn’t hot to deactivate the enzymes. However not sure the Barley Cup and raw cacao are strictly allowed with the Weston A Price recommended diet.
Not quite sure what my friend thinks of it yet, her husband said it looked like dishwater when I brought it round! Lol
The recipe is:
- 1/2 cup quinoa
- 8 cups filtered water
- 1tsp sea salt (preferably celtic or himalayan)
- 1/4 cup whey
- 1/4 cup raw honey
- 1 tsp cinnamon
Soak quinoa for 12 hours in warm water, rinse and drain. Cook quinoa in the water covered for several hours until mushy ( I cooked it in a slow cooker), put through a food mill (I used a hand held blender). Place in a 2 quart jug with rice and whey (for whey recipe see http://thenourishingcook.com/1-whey-cool/) (I used 2 x 1 litre kilner jars). Leave at room temperature for 2 or 3 days, transfer to fridge. (A certain amount of separatioin is normal). Serve with honey and cinnamon and enough water to reach desired consistency.