Many people are increasingly finding themselves sensitive to dairy products. There are many probable contributing factors to this - as we age, our bodies may not produce enough of the enzyme lactase responsible for the breakdown of the protein lactose in milk, the store bought product is not what it used to be from our family farms (interactions with steroids, hormones, antibiotics, etc.), the protein casein found in milk can be an allergen for babies and adults, and other possible contributors. What I see in practice is this is the case, and most who take a break from dairy notice a difference in their energy levels and especially their skin quality. Try omitting dairy for two weeks and see how you feel. If you feel fine with dairy - great. Enjoy in moderation, try to buy local and organic if possible, choose to consume cultured or fermented products such as aged cheese, yoghurt or kefir. The smaller the mammal, may also make a difference, so try goat or sheep products before choosing cow products - milk meant for much larger mammals.
Those of us who are avoiding or reducing dairy products - or those who simply want to add alternatives and variety to their diet, making your own nut milk is for you! I have to say, it doesn’t get much better than ‘milking’ your own nut bag of delicious whipped almonds. This recipe is super simple to make, cheap and versatile. Add any sweetener to taste stevia, honey, maple syrup, vanilla, cacao, lavender, cinnamon, coconut, rooibos, etc. for your own spin on this basic recipe. You might also want to try any nut, seed or grain you have on hand - pumpkin seed, sesame seed, oat, hemp, amaranth, quinoa, etc. will make a great nutrient dense milk!
Basic Almond Milk
1 cup almonds (soaked overnight or 8-12 hours - or nut/seed of your choice)
3 cups filtered water
Rinse soaked almonds with water. Blend almonds and water (and any additional sweeteners, etc. you may wish to use) in a blender until smooth, about 1 minute. Pour through a cheeseclothe or nut milk bag. Gently squeeze (milk) the bag of all it’s liquid content. Store milk in glass jar in refrigerator. Enjoy the fresh taste!
* Freeze or dehydrate the remaining almond pulp for almond flour in baking or to sprinkle on breakfast cereals, smoothies, etc.