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MILK ALTERNATIVES


MILK ALTERNATIVES

A lot of my patients have a Thermomix and make their own milks these days but these recipes are written for a blender. I see a lot of people with dairy intolerance and an increasing number of people who just “feel better” when not consuming it. People with autoimmune diseases and asthmatics and eczema/dermatitis sufferers are also best avoiding dairy. For these reasons I have written a selection of home-made milks using dairy alternatives. If you use a thermomix there won’t be left-over pulp but if you are using a blender there will be, so don’t discard it as this is where a lot of the goodness is contained and it tastes delicious. Think about freezing the pulp and then adding it to smoothies and baked goods such as pancakes, cakes, cookies, bliss balls and slices. The nut milk bags can be bought in health food shops or strain through a fine muslin.

SWEET ALMOND & VANILLA MILK

Ingredients: (makes 500ml)

1 cup almonds, soaked overnight and rinsed (you can use brazil nuts instead)

500ml filtered water

Pinch salt

1 – 4 dates, soaked until soft

2 tsp vanilla powder or essence

Method:

Place all of the ingredients in a blender and blitz until well combined, smooth and creamy. Strain the mixture through a nut milk bag or fine muslin, and collect the liquid. Once drained,transfer to a glass container and store in the fridge for up to three days. This almond milk can be used in recipes that ask for animal milk.

RICE MILK

Ingredients: (makes 350 – 400mls)

2 cups cooked brown rice

Pinch salt

500ml filtered water

Option to sweeten with one of: 2 teaspoons vanilla essence or powder; 2 tablespoons cacao; 3 tablespoons honey; 1 teaspoon cinnamon; or 2 – 4 dates

Method:

Place all of the ingredients in a blender and blitz until well combined and smooth. Strain through a nut milk bag or fine muslin and collect the liquid. Once drained, transfer to a glass container and store in the fridge for up to three days. This is a good option those who can’t drink soy, nut or cow’s milk as it’s the least likely of milk products to trigger allergies.

PEPITA MILK

Ingredients: (makes 350 – 400mls)

1 cup pepita seeds (pumpkin seeds), soaked overnight and rinsed

Pinch salt

500ml filtered water

Option to sweeten with one of: 2 teaspoon vanilla essence or powder; 2 tablespoons cacao; 3 tablespoons honey; 1 teaspoon cinnamon; or 2 – 4 dates

Method:

Place all of the ingredients in a blender and blitz until well combined and smooth. Strain through a nut milk bag or fine muslin and collect the liquid. Once drained, transfer to a glass container and store in the fridge for up to three days.

CREAMY CASHEW MILK

Ingredients (makes 1.25 litres)

100g raw cashews (if you have time, soak overnight in 2 cups of water, then drain)

600ml filtered water

2 dates, or a dash of pure maple syrup or raw honey

1 teaspoon vanilla essence (optional)

Method:

Place all of the ingredients in a blender and blitz until smooth and creamy. There is no need to strain. Transfer to a glass container and store in the fridge for up to a week.

Date posted: 2014-11-16 | posted by: debras




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