Turns out milk production is no longer limited to lactating women. No, this isn't some weird idea for losing weight or burning calories via hormone manipulation (although I bet you somewhere someone has tried it...) I'm talking about making milks from almonds and coconut at home. For people who don't digest milk well, or vegans, or people who want to avoid the milk industry for other reasons, finding good milk substitutes can be tricky. No, it's not hard to find milk substitutes, but notice I said good.
Soy milk was the sweetheart of the milk substitute world for the past 15 years or so. Touted as heart healthy, good for menopausal women, excellent source of protein, etc., etc., soy seemed like a great alternative. I know I used it back in my nearly-vegetarian, working-out-8-hours-a-week-but-still-unfit years. It seemed like a perfect solution. Sure, I didn't love the taste, but I could sneak it into a latte or a bowl of cereal here and there and, well, tolerate it. As it turns out (thank you researchers) processed soy is not necessarily the superfood that it has been presented as. Besides being a potential hormone disrupter, it is also implicated in the development of several types of cancer. Add to that the fact that 90% of soy grown in the US is genetically-modified and Round-Up saturated, and I'll pass on the soy milk. Thanks. (Non-GMO, organically-grown soy that has been naturally fermented to create tofu or tempeh seems to be pretty safe.) Almond milk is an interesting alternative in the sense that almonds seem to be a good food source, with lots of vitamins and minerals, protein, non-inflammatory fats, and they're pretty tasty. I thought almond milk seemed like a good option until I read the ingredients: almond milk (filtered water, almonds), evaporated cane juice, calcium carbonate, sea salt, potassium citrate, carrageenan, sunflower lecithin, vitamin A palmitate, vitamin D2, d-alpha-tocopherol (natural vitamin E). Not terrible, but I'm not crazy about the carrageenan and the sunflower lecithin as a daily part of my diet. Coconut milk is similar if it comes in a carton, such as the Silk brand. Thickeners are added, and it's supplemented with a few vitamins. Again, nothing that's going to kill you, but things I would rather not consume daily. When I'm cooking with coconut milk, I used the canned milk. It needs to be shaken or stirred, but it works great. And no weird additives. The Vitamix my in-laws gave me for Christmas came with recipes for coconut, almond, soy, and cashew milk. I thought that was a great idea, and was inspired to try them after talking with a friend last week who made her own almond milk. She said it was really easy, and she liked that she could control the ingredients. She used the method described below, and then I will describe making coconut milk. Almond Milk 1 cup almonds, soaked for 3-4 hours 3 cups water splash of vanilla and/or honey if desired Put everything in a food processor and process for about 2 minutes. Pour through a cheesecloth to strain out fiber. Coconut milk 1 cup shredded, unsweetened coconut 2 cups water Put everything in food processor or blender and process for 2 minutes. Pour through a cheesecloth to strain out fiber. Both of these can be stored in the fridge for 4-5 days. Try different flavors (chocolate?), sweetened versus unsweetened. Use for smoothies. Coconut milk is nice in coffee or tea, if you like the taste of coconut. It's quick, easy, and you know exactly what is in it.
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AuthorI'm Emily. I currently work in online education management, but I also have a Masters degree in Nutritional Sciences (my true passion). In addition, I am a mom, cook, avid reader, novice gardener, and enjoy all kinds of outdoor activities. On my blog, you will find articles on food, fitness, weight management, and eating issues. ALL recipes on my blog are gluten-free. Many are low-carbohydrate. Most are grain free. Enjoy! Categories
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June 2019
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