FRESH, RAW, DELICIOUS, UNPROCESSED!
In August, as part of a no-dairy, grain or sugar experiment, I discovered that I actually prefer almond milk to cow's milk. After 30 days without dairy, when accidentally sipping on coffee with cow's milk, the milk tasted off to me but tasted fine to anyone else who tried it. My taste perception had changed. Since then, i have chosen almonds over dairy has been an easy choice for two main reasons besides the taste:
- Almonds are said to be the healthiest of all nuts
- The dairy industry is harmful to the environment
Unsweetened almond milk contains fewer calories than cow's milk and is a natural source of vitamin E, folic acid, calcium, magnesium and protein. Almond milk is also rich in 'heart-healthy' mono and poly-unsaturated fats, whereas cow's milk is mainly saturated fat. A recent study from Loma Linda School of Public Health showed that the risk of heart disease could be significantly reduced by up to 50% when consuming almonds on a regular basis!
This means that almonds:
- help prevent cancer
- boost the immune system
- protect against cardiovascular diseases
- lower the risk of high cholesterol levels
- and play a role in controlling diabetes
Let’s not forget that the average dairy farm uses 13 million litres of water per day and poisons the atmosphere. It’s not the cow’s fault that they need to fart, burp and defecate but these actions release methane which is a greenhouse gas that traps up to 100 times more heat in the atmosphere, accelerating climate change.
Anyway, i realize that people have heard enough about climate change and generally stop reading when the topic arises so I'll go back to almonds and how delicious they are!
One glass of unsweetened, unfortified almond milk contains:
2 grams carbohydrates
1 gram protein
3 grams fat
1 gram fiber
10 milligrams vitamin E (50 percent DV)
100 IU vitamin D (25 percent DV)
200 milligrams calcium (20 percent DV)
500 IU vitamin A (10 percent DV)
16 milligrams magnesium (4 percent DV)
40 milligrams phosphorus (4 percent DV)
If you are worried about the calcium levels compared to cow's milk, look out for fortified almond milk.
The best part about almond milk, is that it is so easy to make!
- Buy Almonds (0.5kg of almonds makes 2 litres of milk)- R100
- Soak the almonds for 12-20 hours then drain
- In a blender, add 3 cups of water to every 1 cup of almonds
- Blend for 2 minutes
- Strain the milk from the mush
- YUM 🙂
What do I do with the left of mushy stuff?
1 cup of almonds= ½ a cup of left of pulp. Store it in the fridge for up to a week or put it in the freezer. This can be used later for:
- Almond Flour
- Almond Face Scrub
- Muffins, Breads and Crackers
If you are a die-hard dairy lover, and I'm not dismissing the nutritional qualities of cow's milk, the grass-fed/organic cow will give you a healthier cup of milk with fewer anti-biotics and hormones. Either-way, I suggest doing some more research into other options such as almond, soy and rice milk, all of which i have found to be delicious and nutritious! 🙂