In today’s new blog post team Avazera is going in-depth about dairy-free milk options! However, just because something is called “milk” does not mean that it is nutritious. The numerous dairy-free milk substitutes that have been popping up all over grocery stores sound great on their packaging, but their processed ingredients tell a different story! Many contain additives, a variety of stabilizers and thickening agents. Begging the question what’s really in your dairy-free milk options?
Dairy-Free Milk Choices
Cow milk used to reign supreme, but not anymore as grocery stores are providing many different options to choose from:
1. Almond Milk
– It is low in calories
– It is low in fat, contains no cholesterol and is high in Omega-3’s
– High levels of: Copper, Zinc, Iron, Calcium, Potassium and so much more!
2. Coconut Milk
– It is rich in fibre, which can help you feel fuller for longer
– Contains high levels of Omega 3, 6, and 9, amino acids and a variety of vitamins and minerals
– It has a rich source of magnesium that can help calm nerves and aid in relaxation
3. Rice Milk
– It is low in fat
– A good choice for those who are lactose intolerant and have a nut allergy
– it is the least allergenic choice out of many dairy-free milk options
4. Oat Milk
– A good choice for those who are lactose intolerant and have a nut allergy- as it is made from a grain
– It is extremely low in fat and is also fewer in calories
– It actually contains more calcium than a regular serving of cow’s milk
Now just imagine, the dairy-free milks that you buy in the grocery store can provide you even GREATER nutritional benefits if you made them yourself! Luckily, today team Avazera is providing you with an all-natural almond milk recipe that you can make in the comfort of your own home. Best of all, you know whats in it! Another great thing about this recipe is that once you get the basics down, you can make any kind of dairy-free milk from a variety of nuts and even seeds!
1. Simply soak a cup of almonds in water overnight, then peel, rinse and drain them
2. In a food processor, pulse the soaked almonds and four cups of water along with a little bit of agave nectar or honey (if you like a little bit of sweetness)
3. Drape a muslin cloth over a large bowl or jug and pour the mixture on top
4. Once the mixture is all placed within the muslin cloth, squeeze out the milk carefully
*Keep the leftover pulp that is left in the cloth. It can be dried and further pulsed in the food processor and made into almond flour for baking
5. The squeezed out milk is now ready to be used and will keep in the fridge for a few days. However, just stir before use as the milk will naturally separate
Let us know below if you will be giving our almond milk recipe a try. Enjoy!