Canary seed, a cereal grain crop previously used as feed for caged and wild birds, was approved for human consumption by Health Canada in January of 2016. This was exciting news for Canadian growers who produce 65% of the world's canary seed.
Looking to give canary seed a try? Here's a homegrown recipe canary seed "milk" recipe from our seed growers - Ken and Lovane Clancy! They make canary seed beverage all the time and have it for breakfast or a healthy drink.
To make this recipe you will need a good blender like a Vitamix.
Soak 1 cup of whole canary seed in the fridge for at least 8 hours. This helps to loosen the hull, softens the seed and helps activate the lipase enzyme.
Rinse the seeds and pour into your blender. 1 cup of seeds will product 2 quarts of finished milk.
Add 2 quarts of cold water and blend for 3 minutes. Don't blend it too long or it will turn into hot soup!
Pour the blended mixture through a fine strainer to remove the broken up hulls.
Pour this strained liquid clear containers.
Allow the mixture to sit and rest for about 5 minutes so the fibre settles. Don't let it sit too long or the white mixture will begin to settle as well.
Pour the white liquid into 2 quart jars, being careful to leave the brown fibre at the bottom.
Top the jars off with a bit of ice water. Drink and enjoy! Refrigerate any leftovers.