Why not cow’s milk?
So most of us have gathered by now that milk from a cow isn’t top of the nutritional beverages list. We are the only species on this planet that consumes milk in adulthood and certainly the only species that consume milk from anther animal. In fact about 75% of the world population is unable to breakdown lactose as adults (lactose intolerance). Children have a digestive enzyme called lactase, which break down lactose from mothers milk but most people lose the ability to do that in adulthood. Most dairy products are loaded with sugar. However If the cows are raised well and grassed fed etc, the dairy products from them will have a higher nutritional value, but these nutrients you can get in a huge variety of easily accessible alternatives. Some studies actually show that we barely absorb the calcium in cows milk (especially if pasteurised) but in fact it actually increases calcium loss from the bones. Statistics show that countries with lower consumption of dairy products have less health problems. For more info check out this piece on the Osteoporosis Milk Myth.
Enough about cow’s milk, lets talk about the alternatives…
Now there are so many alternatives with bumper amounts of nutritional value. To name a few:
- Almond milk
- Coconut milk
- Hemp milk
- Organic soya milk
- Rice milk
- Oat milk
You can even get them in your local supermarket now. Great with cereal, tea and even baking. But the best ones are home made they are super simple and easy to make. Here I have written a recipe for almond milk you can change the nut etc but just keep the ratio the same. They will last up to a week in fridge you can flavour with vanilla if you like too. When storing in fridge there will be separation, this is normal just give it a shake before.
Now for our tasty almond milk recipe
- 1 cup of raw almonds
- 3 cups of water
- Pinch of salt
- Pinch of vanilla
Blend all ingredients in a powerful blender until all almonds are broken down, transfer to nut milk bag (or clean tights if you don’t have nut milk bag) squeeze all liquid out and you have almond milk. I always flavour with a pinch of salt and a pinch of vanilla.
Make use of the almond pulp in raw cakes, or easily make into a flour. So go on give it a try, I know it seems like one more thing to do but once you start making your own, you will never want to buy it again!