Frugally Food

Dairy Substitute


I was reading an interesting book the other day.  It is a book that was written to accompany the documentary called “Forks Over Knives” which is a very good film about the health benefits of a plant based diet.  Soon after watching the documentary I found the book in the library which is chock full of wonderful recipes and interesting information.  It’s written by two doctors: one is Colin Campbell (who also wrote “The China Study”) and the other is Caldwell Esselstyn Jr.

One of the interesting bits of information in this book is about dairy.  It says that casein, which is the primary protein in cow’s milk, may be one of the most potent chemical carcinogens ever identified.  Apparently this finding is written about in more detail in “The China Study” which I haven’t had a chance to read yet.

“Forks over Knives” also says that cow’s milk is full of casomorphins, which are addictive compounds similar to morphine, which is in the milk to ensure the calf stays close by its mother safely nursing.  That is all well and good for the calf but makes it difficult for humans to give up their dairy “fix”.

To help out in this regard there are plenty of dairy substitutes available from almond milk to soy milk to rice milk.  I prefer almond milk myself and this book has a recipe for just that.  Although I personally haven’t tried this recipe since buying almonds or buying almond milk would cost about the same amount in my neck of the woods but if you happen to live somewhere almonds are cheap and plentiful this might be the recipe for you.

Fresh Almond Milk

1 cup raw almonds

Soak the almonds overnight in water.  Be sure to cover the almonds completely because they expand as they absorb water.

In the morning drain and rinse the almonds really well several times.  Put the almonds and 3 cups of water into a blender and blend on high until liquefied as much as possible.

Place a straining bag in a medium sized bowl and pour the almond mixture into the bag.  Twist the bag closed and lift the bag up to let the milk drain into the bowl.  Squeeze the bag until all the liquid is pushed out of the almond pulp.

Any unused milk will keep, refrigerated, for two to three days.

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