Thursday, August 16, 2012
Mooove Over Milk...
These nutrient-rich dairy-free drinks are made from plants-and most clock as much calcium as their cow-derived counterpart. It is also very easy to make these milks. Simply add 1 cup of nuts (or grain) as mentioned plus 2 cups of water in a blender. Blend and strain out any large particles. Plae milk in the refrigerator to defoam for 30 minutes. It will generally keep for up to one week without all of the preservatives and sugars of store bought brands. Use the strained products on cereal over frozen bananas or do what I do and just leave it in the milk. A little texture doesn't hurt anything!
1. SOY MILK
Packed with protein (a whooping 4 grams per cup), magnesium, and vitamin D
Flavor: Slightly sweet and creamy
Best For: Sauces, casseroles, soups, and cereal.
Per 8 Oz Serving: Calories 60 Fat 2 g (0.5 g saturated)
I must interject that I am not a huge fan of Soy products of any kind because they can mess with your hormones.
Rich in protein and vitamin E
Flavor: A roasted aroma and velvety texture Best For: Cereal, coffee, and tea.
Per 8 Oz Serving: Calories 110 Fat 3.5 g (0 g saturated)
Rich in heart-healthy omegas, all 10 essential amino acids, minerals, and protein
Flavor: Grassy and nutty
Best For: Baking sweets and cooking savory dishes.
Per 8 Oz Serving: Calories 60 Fat 5 g (0.5 g saturated)
High in cholesterol lowering flavonoids and vitamin E
Flavor: Slightly nutty
Best For: Baking and as a creamer in coffee and tea. Also great for smoothies.
Per 8 Oz Serving: Calories 60 Fat 2.5 g (0 g saturated)
Typically enriched with calcium and vitamins A, B12, and D.
Flavor: Mildly sweet
Best For: Desserts, baked goods, cereal, and smoothies.
Per 8 Oz Serving: Calories 45 Fat 2 g (0 g saturated)