I grew up in meat eating family. Milk and dairy were in our household on daily menu. I still remember the flavors. I guess, it stays with me forever. As years past by and I started to play with the idea of becoming vegetarian and eventually vegan. I read and studied a lot on health benefits of quitting meat and especially dairy. The most challenging for me was to give up on dairy, especially milk and cheese.
If you are on your journey of becoming a vegetarian and/or vegan OR simply you just would like to try out something else than regular dairy, you might like this list of my favorite MYLKS. Generally we call alternatives to cow’s milk simply NUT MILK (MYLK).
Here they are:
~ rich in vitamin E, magnesium, selenium, all important to human health. You will also benefit from its unsaturated fat, protein, and flavonoids.
Basic Almond Milk: makes 6 cups
* 2 cups soaked raw almonds (I soak them overnight or 8 hours)
* 6 cups pure filtered water (sometimes I use a combination of 3 cups of coconut water + 3 cups of filtered water)
* strainer, nut milk bag
1. Blend soaked almonds and water in a high speed blender.
2. Use a strainer and a nut milk bag to separate the pulp.
The excess pulp crumble on dehydrator sheet and dehydrate until crisp. Milk will last for 3 days in fridge.
~ free of cholesterol and rich in ‘good’ fats and lauric acid, a component of human breast milk. It also gives you a lots of vitamin D a B.
For 3 cups of Coconut Milk I use:
* 1 baby coconut (water and flesh)
* 2 cups filtered water
In high speed blender blend the coconut water and flesh with filtered water until smooth. Sometimes I add a dash of organic cinnamon 🙂 to get an exotic flavor. Store in glass jar in refrigerator.
~ this easy and fast to make milk is loaded with vitamins and minerals. One cup of Hemp Milk contains 500 mg of Calcium which is 50% of amount a healthy adult needs daily. Among other Hemp Milk contains Phosphorus, a nutrient essential for healthy bones, B vitamins – Thiamin, Riboflavin, vitamin D, Magnesium, Omega 3 and Chlorophyll. Hemp seeds (the milk is made from) contain 10 amino acids what makes it a complete protein.
How to make a homemade Hemp Milk?
In high speed blender blend together:
* 1 cup raw shelled hemp seeds
* 3 cups filtered water
* 1 teaspoon raw unrefined coconut oil (optional, for richer milk)
* pinch of sea salt
* if you like it sweet add 1 or more tablespoons of organic maple syrup (optional)
Personally, I don’t strain Hemp Milk, to keep nutritional benefits. However, if you prefer a smoother milk, strain with a nut milk bag. Keep in sealed glass jar in refrigerator (stays fresh 2 max 3 days). Although, I prefer to prepare my Hemp Milk always fresh. Also, you can play with the flavor adding cinnamon or even little bit of nutmeg.
Be Happy and Be Well 🙂