Ever since the lavender bloomed in Bend, I’ve been into lavender everything. It’s soft purple and relaxing scent draws me in every time. There are so many ways to utilize the healing benefits of lavender but finding ways to drink it is getting the full sensory experience.
I don’t drink cow’s milk for many reasons, including the environmental implications, treatment of the animals, and I just find it odd to drink the milk of another animal. Nut/seed milk contains no cholesterol, healthier fats, and nutrients that can’t be found in traditional milk. So I drink hemp, almond, soy, rice, cashew, and coconut milk. They’re all delicious in their own ways, but hemp is personally my favorite. It is creamy, nutrient dense, and flavorful. Hemp is also an amazing plant, and I love exploring the uses it has.
So, with my neighbor’s front yard covered in lavender, and a large bag of hemp seeds in my cupboard, I put them together and created lavender hemp milk!
It can be consumed plain, heated(good option before bed), in cereal/oats, and is delicious as creamer in coffee and tea. You’ll enjoy the aromas while making this recipe, it might be the most relaxing cooking sesh you’ve ever had. Enjoy!
Makes 4 cups
Lasts 6 days
1.5 tbsp lavender
½ cup of hemp seeds
3 cups water
½ tsp vanilla extract
2 tbsp agave syrup
- Put all the ingredients in a high speed blender or food processor.
- Blend for two minutes.
- Strain with cheesecloth, a mesh bag, or thin strainer. (optional: not straining will retain more nutrients)
- Refrigerate until cold.